Ćevapi

Prep time: 25 minutes (plus overnight chilling)

Cook time: 12 minutes

Total time: 12 hours 37 minutes

Servings: 4 servings

Country of Origin: Bosnia and Herzegovina

Description

Grilled, skinless minced meat sausages made from a mix of beef and lamb, heavily seasoned with garlic, salt, and baking soda for bounce.

Presentation & How It's Eaten

Served tucked inside somun (flatbread) with diced raw white onions, kajmak (clotted cream), and ajvar (red pepper spread).

Ingredients

• 1 lb ground beef chuck

• 1/2 lb ground lamb

• 4 cloves garlic, minced fine

• 1/2 tsp baking soda

• 1/4 cup sparkling water

• 1 tsp salt

• 1 tsp freshly ground black pepper

Step-by-Step Directions

1. Prepare Meat: Combine ground beef, ground lamb, minced garlic, baking soda, sparkling water, salt, and pepper in a bowl.

2. Knead: Mix and knead meat vigorously with hands for 10 minutes until smooth and tacky. Cover and refrigerate overnight.

3. Shape: Divide meat and roll into small, finger-length sausages about 3 inches long and 3/4-inch thick.

4. Grill: Heat a cast-iron skillet or grill to high. Cook sausages for 10–12 minutes, rolling frequently until evenly charred and cooked through.

5. Serve: Warm somun flatbread over meat juices, split open, and stuff with 5–10 sausages, raw onions, and kajmak.

Optional

• Ajvar: Serve with roasted red pepper and eggplant spread on the side.

Cooking Tips

• Baking Soda Role: Adding baking soda and letting the mix rest overnight creates the signature springy texture.

Nutrition Facts

(Estimated per serving, based on 4 servings)

• Calories: ~390 kcal

• Total Fat: 28g

• Saturated Fat: 11g

• Cholesterol: 95mg

• Sodium: 640mg

• Total Carbohydrates: 2g

• Dietary Fiber: 0g

• Sugars: 0g

• Protein: 31g