Traditional Balkan Ćevapi
Ingredients
- • 400 g ground beef
- • 300 g ground lamb
- • 4 cloves garlic
- • 100 g onion, finely grated
- • 3 g baking soda
- • 5 g paprika
- • 8 g salt
- • 3 g black pepper
- • 15 ml vegetable oil for grilling
- • 4 item flatbread or lepinja
- • 120 g ajvar (red pepper spread)
- • 100 g white onion, diced
Instructions
- 1
Mince the garlic cloves very finely or use a garlic press. Grate the onion on the finest grater setting and squeeze out excess liquid through cheesecloth or paper towel.
- 2
In a large bowl, combine ground beef, ground lamb, minced garlic, grated onion, baking soda, paprika, salt, and black pepper. Mix thoroughly with your hands for 5-7 minutes until the mixture becomes sticky and cohesive.
- 3
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This resting period is crucial for developing flavor and texture.
- 4
Remove the meat mixture from the refrigerator 30 minutes before shaping. Wet your hands with cold water to prevent sticking.
- 5
Take about 60g (2 oz) of meat mixture and roll it between your palms to form a sausage shape about 8-10 cm (3-4 inches) long and 2 cm (0.75 inches) thick. Repeat until all meat is shaped.
- 6
Preheat your grill to medium-high heat. Brush the grill grates lightly with vegetable oil to prevent sticking.
- 7
Grill the ćevapi for 3-4 minutes per side, turning carefully to achieve even browning on all sides. They should be cooked through but still juicy, reaching an internal temperature of 71°C (160°F).
- 8
While the ćevapi are grilling, warm the flatbreads on the grill for 30 seconds per side.
- 9
Serve the hot ćevapi immediately on warm flatbread with ajvar and diced raw onions on the side.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The secret to authentic ćevapi is the resting time - don't skip refrigerating the mixture overnight. The baking soda helps tenderize the meat and creates that characteristic slightly springy texture. For the most traditional experience, serve with cold beer and extra ajvar on the side."
