A recipe for real Sarajevo kebabs, they are not made from minced meat
Today there are a million recipes for kebabs, but few know how to make the real ones, the ones from Sarajevo. More and more people are opting for the lighter version, in which the minced meat is just seasoned, shaped and then baked. But if you want them to be juicier and not burn, cut the meat finely, like for steak tartar, and for those real Sarajevo kebabs, you need two types of meat, salt and baking soda.
– 1,5 kilograms of beef
– 500 grams of lamb
- 4 cloves of garlic
- 2 teaspoons of baking soda
- 40 grams of salt
Cut the meat into cubes, then add salt. Put the cleaned and whole cloves of garlic in a pot, then add 100 milliliters of water and cook until it starts to boil. Then let the liquid cool and pour it over the meat. Stir. Cover with cling film and leave the meat overnight in the fridge. Then, chop the meat very finely, then cover it again and let it stand at room temperature for another 4-5 hours, then add baking soda to the mixture and mix well. Shape kebabs and bake them on the grill or in the oven.