Ćevapi
Cevapi
The Balkans' most beloved street food — small, finger-shaped ground meat sausages (pork, beef and lamb blend) grilled over charcoal until charred outside and juicy within. Stuffed into a lepinja flatbread with raw onion and ajvar.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Combine all three ground meats in a bowl. Add garlic, baking soda, sparkling water, salt, pepper and paprika. Mix vigorously with your hands for 3–4 minutes — this develops the protein and creates the characteristic tight texture. The mix should be sticky and homogeneous.
About 5 min
Refrigerate the mixture for at least 1 hour (overnight is better) — the rest period is essential for the ćevapi to hold their shape on the grill.
About 14 min
With wet hands, shape into finger-shaped sausages, about 8–10 cm long and 2 cm in diameter. Use consistent pressure to get tight, smooth surfaces.
About 14 min
Grill on a preheated, well-oiled grill or griddle over very high heat. Cook 2–3 minutes per side, turning every 2 minutes, for about 8–10 minutes total until charred all over and cooked through.
About 14 min
Split warm lepinja bread. Pile 5–6 ćevapi inside. Add a generous heap of finely diced raw onion and a spoonful of ajvar. Optionally add a dollop of kajmak or sour cream. Eat immediately.
About 3 min
Nutrition per serving (estimate)
- Calories
- 540
- Protein
- 38 g
- Carbs
- 28 g
- Fat
- 30 g
- Fibre
- 2 g
- Sugar
- 3 g
- Sodium
- 820 mg
Contains: gluten, dairy
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Recipe by Boon Tools.