BOSNIAN KEBAB - Kεμπάπ Βοσνίας (ENG subs)

minced lamb

🥗Healthier: ground turkey

💰Cheaper: minced beef

Ground turkey is leaner, while minced beef is often more affordable.

flatbread

🥗Healthier: whole grain pita

💰Cheaper: tortillas

Whole grain pita adds fiber, while tortillas are often less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers more protein, while sour cream is usually cheaper.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach adds nutrients, while dried herbs are less costly.

Grind black peppercorns, wild cumin seeds, whole allspice, smoked paprika, Aleppo pepper, and fleur de sel in a mortar to create a scented salt.

Add 2.5 kg (5.5 lbs) of mutton meat mince to a bowl.

Dissolve 2 teaspoons of baking soda in 150 ml (5 fl oz) of water and add it to the meat mixture.

Add the ground spice mixture gradually while kneading the meat.

Knead the mixture until it becomes oozy and well combined.

Add 2 rounded teaspoonfuls of pulped garlic and knead again.

Cover with plastic wrap and refrigerate for at least 24 hours, kneading occasionally.

Weigh approximately 50 grams (1.76 oz) of the mixture and shape it into oblong kebabs with wet hands.

For the Eastern way, weigh approximately 90 grams (3.18 oz) and shape it into a ball, then skewer it on wide kebab skewers.

For the rotating skewers, weigh 100 grams (3.5 oz), shape it into a ball, and skewer it.

Prepare the grill with charcoals and light them from the top using alcohol-soaked cotton.

Grill the kebabs for 3-4 minutes, turning them early for even cooking.

Remove the kebabs when they have a rich gold color and are juicy.

Grill sweet peppers and tomatoes on the side.

Serve the kebabs with grilled vegetables and fresh parsley on flatbread.

Cooking Techniques

Equipment Needed

Spice Level: