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Homemade kebab(Featured Chef Dragan)
Easy
Fairly cheap
Kebab is ground meat shaped into sticks and grilled or pan-fried in a Serbian interpretation using a mixture of beef and pork seasoned with onion, paprika and cumin. Soft inside, crispy outside — a real homemade kebab that perfectly replaces store-bought.
Dragan always mixes two types of meat in a 60:40 beef-pork ratio because pure beef gives dry meat and pure pork gives too much fat. The onion is grated to be fine and does not fall out of the meat. Cumin is a mandatory spice that gives an oriental note. The kebab must rest for 30 minutes in the fridge before cooking so all flavors combine.
Dragan always mixes two types of meat in a 60:40 beef-pork ratio because pure beef gives dry meat and pure pork gives too much fat. The onion is grated to be fine and does not fall out of the meat. Cumin is a mandatory spice that gives an oriental note. The kebab must rest for 30 minutes in the fridge before cooking so all flavors combine.
Prep
20m
Cook
15m
Wait
30m
| Category: | Main dishes |
| Seasons | Spring Summer Autumn |
| Cuisine Type | Serbian cuisine |
| Tags: |
Ingredients
For
4
person Serving size 1 serving = ~200 g
Ingredients:
| 400 g mlevena junetina |
| 300 g mlevena svinjetina |
| 1 pcs onion |
| 1 teaspoon mleveni kim |
| 1 teaspoon ground paprika |
| 1 pcs egg |
| salt and pepper to taste |
Equipment & Tools
Homemade kebab Directions
- Grind the meat twice through a meat grinder for a fine texture.
- Grate or blend the onion finely, drain well from the juice.
- Mix the meat, onion, caraway, paprika, salt, pepper, and egg into a uniform mixture.
- Chill in the refrigerator for 30 minutes.
- With wet hands, shape long kebab sticks around wooden skewers.
- Cook on a hot grill or pan for 12-15 minutes, turning.
- Serve with a rice side, onion, and yogurt sauce.
Notes
A 60:40 mixture of beef and pork is the golden middle for texture and flavor.
The onion must be finely grated and drained — coarse onion falls out of the meat during cooking.
Caraway is mandatory — without it, it's ćevap, not kebab.
Chilling for 30 minutes before cooking binds the mixture and prevents crumbling.
Nutrition facts
gluten free lactose free
Per Serving 1 serving = ~200 g
| Kilocalorie: | 295 kcal |
| Kilojoule: | 1234 kJ |
| Fibers: | 0.5 g |
| Salt: | 580 g |
| Carbs: | 5 g |
| Sugar: | 3 g |
| Fat: | 18 g |
| Saturated fat: | 6.5 g |
| Cholesterol: | 90 mg |
| Proteins: | 28 g |
Nutrition facts
4 serving(s)
Serving size 1 serving = ~200 g
Amount per serving
Calories
295 kcal / 1234 kJ
% Reference Intake*
Total Fat 18 g
26%
Saturated Fat 6.5 g
33%
Cholesterol 90 mg
Salt 580 g
9667%
Total Carbohydrate 5 g
2%
Dietary Fiber 0.5 g
2%
Total Sugars 3 g
Protein 28 g
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