Kebab recipe from Florina, Greece - "kebapia" small kebab on charcoal grill. Florina kebapia are a special type of kebab made in Florina, Greece. My passion for kebab and minced meat, in general, is indisputable, but I have lots of good memories that are linked with Florina kebapia, memories of the best period in my life. As a university student in Florina, I had lots of kebapia made by Fotis, a local kebab shop owner. On my last visit to Florina in February I looked for Fotis and I found him still cooking kebabs at his son-in-law’s shop, Thomas. Watch our reunion and our conversation in the video above.
You will find my version of the recipe for Florina kebapia also in the link in English below. It’s my interpretation of the recipe, after I did my research. Of course, there are many versions, and every kebab shop owner had his own unique recipe. In the old days, kebabs were made with ground beef, pork, and mutton. Nowadays, they are commonly made with ground beef and pork. The unique thing about this recipe is that we add breadcrumbs. We add only a few selected spices, and we form kebabs small in size, that are similar to Politika soutzoukakia (little flattish and elongated meatballs). Originally, there were street vendors in Florina, who wandered the market and the commercial streets with their cart, selling kebapia. They would put 3-4 kebapia in a bun, topped with spicy chili flakes, and sliced onion.
I could write so much more about their story, but I’ll stop here for now. Perhaps on my next journey in my beloved Florina, there will be a special feature for the old kebab sellers.
Let’s see how to make Florina kebapia step-by-step.
Happy grilling everyone!
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