Directions
There are many recipes for preparing kebabs, and we all have different tastes, but very often the simplest recipes can be unique and tastiest.Only few ingredients by taste, and you get a unique taste with a pink interior, nicely toasted on the outside, and only chopped onion is enough as a side dish.
A recipe inspired by a walk in Dubai Global Village, these Bosnian Kebabs were the number one sold out meal and most wanted, especially from the local Arab population, and usually served in somun bread with ajar, ajran or onion. 
Necessary Ingredients
1 kg of beef (shoulder and neck)
4 cloves of garli
100 ml of water
20 grams of salt
1/2 tablespoon of soda bicarbonate
few drops of lemon juice
black pepper to taste
For a nice taste, you need to choose slightly harder and fatter beef meat, usually shoulder and neck.
Finely chop the meat into small cubes of 2 cm and salt it. The best ratio of salt is 2%, or 20 grams for 1 kilogram of meat. Mix the salted meat well with your hands. Then prepare the garlic water from 100 ml of water and 4 cloves of garlic. Garlic water is important because the meat softens by standing and at the same time it gets a unique aroma and taste when it is grilled.
Add cleaned 4 cloves of garlic to 100 ml of water and put them on the fire to boil. Boil them for two to three minutes and remove them from the heat to cool the liquid. Add this liquid to the meat.
You can use only the water and strain the garlic. I like to add garlic for flavor and I usually blend it with water and add it to the meat. Massage the meat well to absorb the liquid and salt and cover the meat with foil. Refrigerate overnight up to 24 hours.
The next day, grind the meat twice and add ground black pepper to taste and half a teaspoon of soda bicarbonate. You can also add a full tablespoon of soda. but not add more so that you don’t have a bitter taste at the end. Squeeze a few drops of lemon juice into the soda and add it to the meat.
One of the reasons why soda bicarbonate need to be added is to make the kebabs pop while baking.
Mix with your hands or with a mixer until you get a sticky mixture, similar to foie gras, it softens nicely and then shape them into kebabs with your hands or with a machine if you have one.
Cover with foil and leave at room temperature for 2 to 4 hours, then refrigerate.
You can store the mixture in the refrigerator for up to two days. Before grilling and during grilling, you can coat the grill with ghee or lard for extra flavor.
Be careful that the kebabs remain pink inside, so grill them briefly on high heat, then on medium heat, turning constantly. Finally, finish baking again at a high temperature.
Serve them with homemade bread.
Below you can follow the recipe for homemade ciabatta bread buns, soft, with a thin crust and with only one gram of yeast. A soft and airy bun that complements these delicious kebabs perfectly.
As a side dish, add chopped onion, ajvar or milk spread, dip kebabs into a chilly flakes and enjoy tasting this wonderful Bosnian kebab.
Don’t forget to prepare a fresh tomato salad with chopped onion, fresh chopped peppers and topped with a grated cheese!
Have a good appetite!
Ciabatta Recipe! Only 1 gram yeast!
