Serbian Famous Kebabs-Ćevapčići

Feb 18, 2023

3 min read

Updated: Oct 29

If you have visited Serbia, you are likely familiar with the distinctive taste of Serbian kebabs. For many years, I have cherished this recipe passed down from my mother. It is particularly favored during major holidays and large gatherings. We often travel to Fruška Gora, a mountain near Novi Sad, which serves as a perfect setting for such occasions. We traditionally prepare them on the grill, as the charcoal imparts a unique flavor to the meat. Čevapčići kebabs are exceptional and pair wonderfully with a mixed salad and French fries. This recipe can also be used to create outstanding Serbian burgers, surpassing any conventional hamburger. Anyone who has experienced this in Serbia will understand my enthusiasm. Follow the recipe and savor each bite.

Ingredients: simple, total time: 40 min. standing meat 1 day in fridge, 60 Kebabs

and:

Preparation:

Begin by gathering all the ingredients listed above.
Grind the meat four times, either at the butcher's or using a machine at home.
In a deep dish, place the minced meat and add all the spices as outlined in the ingredients.
Wear nylon gloves and thoroughly mix the meat until all ingredients are well integrated, which should take approximately 20–30 minutes.
Once the mixture is well combined, cover the bowl and refrigerate it. Stir the mixture every three hours, allowing it to rest overnight.
The following day, take the bowl with the meat mixture and begin shaping the kebabs.
Apply some oil to your hands, form a small ball of meat, and roll it between your palms. The kebabs should be 5 cm in length and approximately 2–2.5 cm in thickness. Ensure the meat remains cold by working quickly or enlisting assistance.
After shaping the kebabs, refrigerate them for 20 minutes. While they can be cooked immediately, allowing them to rest is preferable.
For home cooking, a grill pan is ideal and does not require oiling. If using a traditional pan, lightly oil it and cook the meat at a medium to slightly higher temperature. Rotate the kebabs every two minutes on all four sides, totaling about eight minutes of cooking, though this may vary based on their thickness.
Once the kebabs are cooked, serve them warm with a mixed salad (tomato and onion), French fries, and bread.

Buon appetito!

NOTE :

In this recipe, it is crucial to emphasize the importance of grinding the meat four times. The more you grind the meat, the tastier and juicier it becomes. When selecting cuts at the butcher, opt for slightly fattier pieces, such as neck and shoulder. The thigh can also be used, but additional fat should be added to prevent the meat from becoming dry or lean. For the best results, use a combination of two types of meat. For instance, for 1 kg of meat, mix 700–800 g of beef with 200–300 g of mutton, pork, or lamb. For approximately 60 kebabs, you will need about 2 kg of meat.

The prepared meat mixture should be refrigerated for at least one day, with periodic stirring. The longer it remains in the refrigerator, the more it will absorb the flavors of the ingredients, enhancing its taste. It is important to cover the meat with foil, or preferably use a deep bowl with a lid, to prevent the aroma from spreading. Although the mixture can be used immediately, allowing it to rest will result in a more tender and cohesive texture, which is beneficial for kebab preparation.

This mixture can also be used to make Serbian hamburgers. Some individuals prefer to fill them with cream, referring to them as gourmet patties, or they can be made into regular patties, typically sized up to 8-9 cm.

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