Ćevapi

By Culiora

These small, grilled minced meat sausages are a staple in Balkan cuisine, particularly in Bosnia and Herzegovina. Often served with flatbread (somun), chopped onions, and ajvar.

• Servings: 4
• Prep time: 20 min
• Cook time: 15 min
• Total time: 35 min

Ingredients

• 500 g Ground beef
• 250 g Ground lamb (optional, for flavor)
• 3 cloves Garlic, minced
• 1/2 teaspoon Baking soda
• 2 tablespoons Mineral water (sparkling)
• 1 teaspoon Paprika (sweet)
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• as needed Olive oil (for grilling)

Instructions

1. In a large bowl, combine ground beef and lamb (if using), minced garlic, baking soda, sparkling mineral water, paprika, salt, and black pepper.
2. Mix thoroughly with your hands for at least 5-10 minutes until the mixture is very well incorporated and slightly sticky. This is crucial for the texture.
3. Cover the bowl and refrigerate the meat mixture for a minimum of 4 hours, or preferably overnight, to allow the flavors to meld and the meat to firm up.
4. Before grilling, remove the meat mixture from the refrigerator. Shape small portions of the meat into finger-sized sausages, about 1-inch thick and 3-4 inches long.
5. Preheat your grill to medium-high heat. Lightly brush the grill grates with olive oil to prevent sticking.
6. Place the ćevapi on the hot grill and cook for 3-5 minutes per side, turning frequently, until they are nicely browned and cooked through.
7. Serve hot with fresh somun (Balkan flatbread), finely chopped raw onions, and a side of ajvar (roasted red pepper relish).