The secret recipe of Sarajevo Kebabs
For Sarajevo kebab, there are three types of meat - beef with PRSA (3kg) and VARA (1kg) and lamb with PRSA (1kg) in a ratio of 3: 1: 1. In Australia / USA or Canada this is - beef brisket, beef chuck steak and lamb brisket (lamb spareribs / riblets). Everything that has fat on the meat leaves, this combination of parts of the neck and chest should have 25-30% fat and this is ideal for barbecue. Pork does not go into kebabs by accident, because the taste would change, and besides, no one would eat that kebab in Basčaršija. Beef is also not recommended because veal does not have a sufficient percentage of fat. Since I worked in the Sarajevo kebab shop for a while, I can confirm that only beef and lamb go into kebabs. The biggest foul of kebabs is to grind this spicy meat twice (number 6, middle plate) and to stand for 48 hours. (see all pictures). Here is a Sarajevo kebab that is still made in Baščaršija. Who does not believe, let him try.
Preparation steps
- Beef with PRSA and from VRATA goes for Sarajevo kebab, and lamb with PRSA in the ratio of 3kg: 1kg: 1kg. That is - beef brisket, beef chuck steak and lamb brisket (lamb spareribs). Leave everything that is fat on the meat, do not remove anything so that it will be about 30% fat. INGREDIENTS AND PREPARATION: Cut the meat into cubes, add 15 grams of IODIRED (or 20 grams of common salt) salt per 1 kg of meat, 1 gram of black pepper powder per 1 kg of meat, 1 gram of garlic powder per 1 kg of meat. Mix all this and leave it in the fridge for 24 hours, that is approximately the temperature of +4 C. After 24 hours, grind the spiced meat 2 times and leave it to stand for another 24 hours in the fridge. Only the next day, kebabs are made from this minced meat. The kebabs must be well pressed through the press, the kebab must be compact, so that the fat and juice remain inside the kebab when it is baked and then the kebab bounces on the grill. The best result is when the kebab is baked on charcoal and the grill grate is coated with lamb or beef tallow. As for baking, the kebab is baked, when it is dark brown on the outside and the middle of the kebab should be pale pink, as in the picture above. That's all. No, this is not smart. Do not add baking soda, baking powder, sour water, or other nonsense. Baking soda is salty and kebabs would be salty and tough. Who makes kebabs according to this recipe means what I'm talking about. It will smell like kebab when it is taken out of the fridge and before it is baked. As for spices, everyone should add or subtract according to their personal wishes or taste, but this is a recipe for kebabs that can be tried at Ćevabdžinica Hodžić in Sarajevo. Your comments are welcome. Dr Cabaravdic, Sydney, Australia
- Preparation of meat for kebabs takes 48 hours.
- You need a small digital scale to measure in grams, and if you don't have a scale let me remind you that 1 large (tablespoon) is a flat spoon = approximately 5 grams
Serving
Be sure to serve with chopped onion in flat bread.