Bosnian Kebab, in Bosnian language called Ćevap is without a doubt, the most popular dish in Bosnian cuisine. These small pieces of rolled minced meat are carefully prepared and grilled on a special charcoal grill. The regular portion contains 10 pieces and comes along with fresh Somun (Bosnian bread), Onion, Sour Cream and most importantly Ajvar sauce.

It’s all about the ingredients. The original Bosnian Kebab is fresh and organic. Only fresh and best cuts of meat can be used. The Somun has an ethereal pillowyness to it when it's fresh out of the oven. Ajvar is a delicious & authentic red pepper and eggplant sauce which one will find only in Bosnia and the Balkans. The best way to enjoy Bosnian Kebab is to eat the dish as soon as it comes from the grill – fresh and tasty. In Bosnia, this is an absolute favourite of the locals who enjoy Kebabs for lunch, dinner & even breakfast!

Bosnian Kebab has a long history. In fact, records state that the recipe of this delicious Kebab was developed during the middle ages. It was brought by the Ottomans to Sarajevo and Bosnia under the name of Ottoman Kofta. Some believe the Persians developed the recipe, but the Ottomans introduced the recipe to Bosnia which at that time was under the Ottoman rule while Sarajevo was a regional hub of the Balkans.

Innovative Bosnian Chefs at that time developed and adjusted the Ottoman recipe. As a result, Bosnian Kebab was born and become a completely different dish compared to the Turkish Ottoman Kofta or any other Kebab. Nowadays, you can find Kebabs in many countries which all have similar roots, but each region and country developed their “Own Kebab” resulting in a variety of Kebabs. Over the centuries, Bosnian Kebab become the No.1 national dish in Bosnia and got famous in all the Balkan countries. Today, Bosnian Kebabs are world-famous for its authenticity and distinguished flavours that makes this dish absolutely irresistible.

There are a lot of recipes how to make a homemade Bosnian Kebab but none of them will come even close to the ones the famous Chefs and top restaurant brands prepare. At first glance, the Bosnian Kebab looks like a simple dish but in reality, it’s as complex as It gets. In Bosnia the Top Chefs have transferred their knowledge and the secret recipe over centuries from one generation to the next.

For a perfect Bosnian Kebab, the culinary mastery of at least three Chefs is required. One who will prepare the Kebab, the other Chef who will grill the Kebab and the third one who will prepare the fresh Somun. Bosnian House is training their Chefs over many years in the “state of the art” preparation of Bosnian Kebab. The famous Bosnian House Kebab is the result of our secret recipe and, it is not only the recipe or the fresh ingredients, it is the art of preparing and grilling it to perfection by our Bosnian Chefs.

The trend in F&B over the last decades is to use more and more artificial ingredients, flavour enhancers and frozen meat. We do not follow these trends. Our Bosnian House recipe is old fashioned. We make traditional, fresh and organic Kebabs just like they were made 300 years ago in Bosnia. Which is why once you’ve tried these mouth-watering kebabs, you can’t help but want more!

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