Moderate
Kjebapi
Hey food lover! If you’re ready to dive into something mouthwateringly delicious, let me introduce you to Kjebapi — the beloved Balkan grilled meat that’s sure to steal the show at your next meal. Imagine small, sausage-like bites of perfectly seasoned ground meat, with a smoky, rich flavor that comes from grilling over an open flame. Sounds amazing, right?
In the Balkans, Kjebapi are often enjoyed with a glass of Rakija, the region’s iconic drink, and paired with Lepinja (a fluffy, delicious bread), crisp onions, spicy hot peppers, and tangy pickled peppers. Making Kjebapi is a lot like preparing other Balkan favorites like Kjofte or Pleskavici: you start by seasoning a mix of beef, pork, and lamb, let the flavors meld in the fridge for a couple of hours, then shape them into perfect little sausages.
Here's a quick tip: Each Kjebapi should weigh about 1.5 to 1.7 ounces (40 to 50 grams) before grilling. Grill them up until they reach an internal temperature of 165°F (74°C), and you’ll have a batch of irresistible grilled delights ready to enjoy. So, fire up the grill and get ready for a taste of Balkan heaven! 🥩🔥
⛰️
Challenging
⏱️
1 hour - 6 hours
🥘
Grilling/Frying
👽
4
Moderate
Kjebapi
Hey food lover! If you’re ready to dive into something mouthwateringly delicious, let me introduce you to Kjebapi — the beloved Balkan grilled meat that’s sure to steal the show at your next meal. Imagine small, sausage-like bites of perfectly seasoned ground meat, with a smoky, rich flavor that comes from grilling over an open flame. Sounds amazing, right?
In the Balkans, Kjebapi are often enjoyed with a glass of Rakija, the region’s iconic drink, and paired with Lepinja (a fluffy, delicious bread), crisp onions, spicy hot peppers, and tangy pickled peppers. Making Kjebapi is a lot like preparing other Balkan favorites like Kjofte or Pleskavici: you start by seasoning a mix of beef, pork, and lamb, let the flavors meld in the fridge for a couple of hours, then shape them into perfect little sausages.
Here's a quick tip: Each Kjebapi should weigh about 1.5 to 1.7 ounces (40 to 50 grams) before grilling. Grill them up until they reach an internal temperature of 165°F (74°C), and you’ll have a batch of irresistible grilled delights ready to enjoy. So, fire up the grill and get ready for a taste of Balkan heaven! 🥩🔥
⛰️
Challenging
⏱️
1 hour - 6 hours
🥘
Grilling/Frying
👽
4
Moderate
Kjebapi
Hey food lover! If you’re ready to dive into something mouthwateringly delicious, let me introduce you to Kjebapi — the beloved Balkan grilled meat that’s sure to steal the show at your next meal. Imagine small, sausage-like bites of perfectly seasoned ground meat, with a smoky, rich flavor that comes from grilling over an open flame. Sounds amazing, right?
In the Balkans, Kjebapi are often enjoyed with a glass of Rakija, the region’s iconic drink, and paired with Lepinja (a fluffy, delicious bread), crisp onions, spicy hot peppers, and tangy pickled peppers. Making Kjebapi is a lot like preparing other Balkan favorites like Kjofte or Pleskavici: you start by seasoning a mix of beef, pork, and lamb, let the flavors meld in the fridge for a couple of hours, then shape them into perfect little sausages.
Here's a quick tip: Each Kjebapi should weigh about 1.5 to 1.7 ounces (40 to 50 grams) before grilling. Grill them up until they reach an internal temperature of 165°F (74°C), and you’ll have a batch of irresistible grilled delights ready to enjoy. So, fire up the grill and get ready for a taste of Balkan heaven! 🥩🔥
⛰️
Challenging
⏱️
1 hour - 6 hours
🥘
Grilling/Frying
👽
4
🧺
INGREDIENTS
🔪
KITCHEN EQUIPMENT
👩🏻🍳
Preparation
Prep the Ingredients: Finely chop 1 onion and 2 cloves of garlic. Avoid using a blender or grater—this helps prevent excess water from being released, which can affect the texture of your Kjebapi.
Mix Everything Together: In a mixing bowl, combine 400 g of ground beef, 200 g of ground pork, and 200 g of ground lamb (or just pork if you can’t find lamb), along with the chopped onion and garlic. Add 1 tablespoon of paprika, salt and pepper to taste, ½ teaspoon of baking soda, and ¼ cup (30 g) of breadcrumbs. Knead the mixture until it’s well combined. This step is crucial for a uniform texture and flavor.
Let It Rest: For the best taste, let the mixture rest in the fridge for about 6 hours. If you’re short on time, 30 minutes will work in a pinch. This resting period helps the flavors meld and the mixture firm up. Don’t skip this step!
Shape the Kjebapi: Forming Kjebapi by hand is both simple and an art in itself. Chill the mixture to make it easier to handle. Wet your hands with cold water or lightly coat them with oil to prevent sticking.
Portion and Shape: Take a portion of the mixture—about the size of a golf ball for smaller Kjebapi or a lemon for larger ones. Roll it into a ball and then gently elongate it into a cylinder, aiming for about 4 ¼ inches (11-12 cm) long and ¾ inch (2 cm) thick. Press gently to ensure they hold their shape.
Grill Time: Place the shaped Kjebapi on parchment paper or a plate. Heat a little oil in a fry or grill pan over medium heat. Grill the Kjebapi on both sides until cooked through, ensuring there’s enough space between them to cook evenly. If you’re up for it, grilling them over an open flame adds an extra layer of smoky goodness.
Serve with Style: Kjebapi are versatile and delicious! Always serve them with sliced onions and pickled peppers—the Balkan way. For a hearty meal, pair them with Lepinja (soft bread) or homemade French fries. Kajmak (a creamy cheese spread) and Ajvar (a pepper-based condiment) are fantastic additions. Don’t forget a fresh salad, like grated cabbage, carrots, and beetroot, or a refreshing Šopska salad for a complete, balanced dish. 👩🏻🌾🍽️
Prep the Ingredients: Finely chop 1 onion and 2 cloves of garlic. Avoid using a blender or grater—this helps prevent excess water from being released, which can affect the texture of your Kjebapi.
Mix Everything Together: In a mixing bowl, combine 400 g of ground beef, 200 g of ground pork, and 200 g of ground lamb (or just pork if you can’t find lamb), along with the chopped onion and garlic. Add 1 tablespoon of paprika, salt and pepper to taste, ½ teaspoon of baking soda, and ¼ cup (30 g) of breadcrumbs. Knead the mixture until it’s well combined. This step is crucial for a uniform texture and flavor.
Let It Rest: For the best taste, let the mixture rest in the fridge for about 6 hours. If you’re short on time, 30 minutes will work in a pinch. This resting period helps the flavors meld and the mixture firm up. Don’t skip this step!
Shape the Kjebapi: Forming Kjebapi by hand is both simple and an art in itself. Chill the mixture to make it easier to handle. Wet your hands with cold water or lightly coat them with oil to prevent sticking.
Portion and Shape: Take a portion of the mixture—about the size of a golf ball for smaller Kjebapi or a lemon for larger ones. Roll it into a ball and then gently elongate it into a cylinder, aiming for about 4 ¼ inches (11-12 cm) long and ¾ inch (2 cm) thick. Press gently to ensure they hold their shape.
Grill Time: Place the shaped Kjebapi on parchment paper or a plate. Heat a little oil in a fry or grill pan over medium heat. Grill the Kjebapi on both sides until cooked through, ensuring there’s enough space between them to cook evenly. If you’re up for it, grilling them over an open flame adds an extra layer of smoky goodness.
Serve with Style: Kjebapi are versatile and delicious! Always serve them with sliced onions and pickled peppers—the Balkan way. For a hearty meal, pair them with Lepinja (soft bread) or homemade French fries. Kajmak (a creamy cheese spread) and Ajvar (a pepper-based condiment) are fantastic additions. Don’t forget a fresh salad, like grated cabbage, carrots, and beetroot, or a refreshing Šopska salad for a complete, balanced dish. 👩🏻🌾🍽️
Prep the Ingredients: Finely chop 1 onion and 2 cloves of garlic. Avoid using a blender or grater—this helps prevent excess water from being released, which can affect the texture of your Kjebapi.
Mix Everything Together: In a mixing bowl, combine 400 g of ground beef, 200 g of ground pork, and 200 g of ground lamb (or just pork if you can’t find lamb), along with the chopped onion and garlic. Add 1 tablespoon of paprika, salt and pepper to taste, ½ teaspoon of baking soda, and ¼ cup (30 g) of breadcrumbs. Knead the mixture until it’s well combined. This step is crucial for a uniform texture and flavor.
Let It Rest: For the best taste, let the mixture rest in the fridge for about 6 hours. If you’re short on time, 30 minutes will work in a pinch. This resting period helps the flavors meld and the mixture firm up. Don’t skip this step!
Shape the Kjebapi: Forming Kjebapi by hand is both simple and an art in itself. Chill the mixture to make it easier to handle. Wet your hands with cold water or lightly coat them with oil to prevent sticking.
Portion and Shape: Take a portion of the mixture—about the size of a golf ball for smaller Kjebapi or a lemon for larger ones. Roll it into a ball and then gently elongate it into a cylinder, aiming for about 4 ¼ inches (11-12 cm) long and ¾ inch (2 cm) thick. Press gently to ensure they hold their shape.
Grill Time: Place the shaped Kjebapi on parchment paper or a plate. Heat a little oil in a fry or grill pan over medium heat. Grill the Kjebapi on both sides until cooked through, ensuring there’s enough space between them to cook evenly. If you’re up for it, grilling them over an open flame adds an extra layer of smoky goodness.
Serve with Style: Kjebapi are versatile and delicious! Always serve them with sliced onions and pickled peppers—the Balkan way. For a hearty meal, pair them with Lepinja (soft bread) or homemade French fries. Kajmak (a creamy cheese spread) and Ajvar (a pepper-based condiment) are fantastic additions. Don’t forget a fresh salad, like grated cabbage, carrots, and beetroot, or a refreshing Šopska salad for a complete, balanced dish. 👩🏻🌾🍽️
⭐️
Bonus recipe
Hey food lover! If you’re ready to dive into something mouthwateringly delicious, let me introduce you to Kjebapi — the beloved Balkan grilled meat that’s sure to steal the show at your next meal. Imagine small, sausage-like bites of perfectly seasoned ground meat, with a smoky, rich flavor that comes from grilling over an open flame. Sounds amazing, right?
In the Balkans, Kjebapi are often enjoyed with a glass of Rakija, the region’s iconic drink, and paired with Lepinja (a fluffy, delicious bread), crisp onions, spicy hot peppers, and tangy pickled peppers. Making Kjebapi is a lot like preparing other Balkan favorites like Kjofte or Pleskavici: you start by seasoning a mix of beef, pork, and lamb, let the flavors meld in the fridge for a couple of hours, then shape them into perfect little sausages.
Here's a quick tip: Each Kjebapi should weigh about 1.5 to 1.7 ounces (40 to 50 grams) before grilling. Grill them up until they reach an internal temperature of 165°F (74°C), and you’ll have a batch of irresistible grilled delights ready to enjoy. So, fire up the grill and get ready for a taste of Balkan heaven! 🥩🔥
Hey food lover! If you’re ready to dive into something mouthwateringly delicious, let me introduce you to Kjebapi — the beloved Balkan grilled meat that’s sure to steal the show at your next meal. Imagine small, sausage-like bites of perfectly seasoned ground meat, with a smoky, rich flavor that comes from grilling over an open flame. Sounds amazing, right?
In the Balkans, Kjebapi are often enjoyed with a glass of Rakija, the region’s iconic drink, and paired with Lepinja (a fluffy, delicious bread), crisp onions, spicy hot peppers, and tangy pickled peppers. Making Kjebapi is a lot like preparing other Balkan favorites like Kjofte or Pleskavici: you start by seasoning a mix of beef, pork, and lamb, let the flavors meld in the fridge for a couple of hours, then shape them into perfect little sausages.
Here's a quick tip: Each Kjebapi should weigh about 1.5 to 1.7 ounces (40 to 50 grams) before grilling. Grill them up until they reach an internal temperature of 165°F (74°C), and you’ll have a batch of irresistible grilled delights ready to enjoy. So, fire up the grill and get ready for a taste of Balkan heaven! 🥩🔥
Hey food lover! If you’re ready to dive into something mouthwateringly delicious, let me introduce you to Kjebapi — the beloved Balkan grilled meat that’s sure to steal the show at your next meal. Imagine small, sausage-like bites of perfectly seasoned ground meat, with a smoky, rich flavor that comes from grilling over an open flame. Sounds amazing, right?
In the Balkans, Kjebapi are often enjoyed with a glass of Rakija, the region’s iconic drink, and paired with Lepinja (a fluffy, delicious bread), crisp onions, spicy hot peppers, and tangy pickled peppers. Making Kjebapi is a lot like preparing other Balkan favorites like Kjofte or Pleskavici: you start by seasoning a mix of beef, pork, and lamb, let the flavors meld in the fridge for a couple of hours, then shape them into perfect little sausages.
Here's a quick tip: Each Kjebapi should weigh about 1.5 to 1.7 ounces (40 to 50 grams) before grilling. Grill them up until they reach an internal temperature of 165°F (74°C), and you’ll have a batch of irresistible grilled delights ready to enjoy. So, fire up the grill and get ready for a taste of Balkan heaven! 🥩🔥
Go to recipe immediately! ↓