North Macedonia's finger-shaped grilled rolls of seasoned minced beef (often with lamb), served ten to a portion with raw onion, kajmak, and somun flatbread in dedicated kebapčilnica grills. The name is a direct Slavicization of the Ottoman kebab, kin to Bosnian ćevapi but typically leaner and more pepper-forward.
Also known as: kebapi, ќебапи, makedonski kebapi, kebapchinja, Macedonian kebapi
Watch it made
Ingredients
- 600 g minced beef (about 20% fat)
- 200 g minced lamb (optional but traditional)
- 2 garlic cloves, very finely crushed
- 1/2 tsp bicarbonate of soda
- 50 ml sparkling water
- 1.5 tsp salt
- 1/2 tsp black pepper
- somun or lepinja flatbread, to serve
- 1 white onion, finely chopped, and ajvar, to serve
How to make it
- 1
Knead both minces with the salt, pepper, garlic, bicarbonate and sparkling water a full 5 minutes, until smooth and tacky, then refrigerate overnight.
- 2
With wet hands, roll into finger-size cylinders 8-9 cm long.
- 3
Grill on a hot, lightly oiled grate or plate 8-10 minutes, rolling them so all sides brown while the centres stay juicy.
- 4
Serve ten to a portion in warm somun with raw chopped onion and a generous spoon of ajvar.
Pro tip: The overnight rest plus the long knead builds the bouncy bite — kebapi mixed and grilled within the hour simply fall apart on the grate.
