Ćevap
Learn how to make authentic Serbian Ćevapi at home with this traditional Balkan recipe. These juicy grilled beef and lamb sausages are packed with flavor and traditionally served with chopped onions, kajmak, ajvar, and warm lepinja bread.
Servings: 8
Calories: 320kcal
Ingredients
- 1.5 kg minced beef
- ½ kg minced lamb
- 4-5 cloves of garlic
- 2 tsp baking soda
- salt
- 1 onion finely chopped
- 100 ml water
Instructions
- In a large bowl, combine the ground beef, ground lamb, garlic, onion, salt, and water.
- Mix thoroughly by hand until the ingredients are evenly incorporated.
- Cover and refrigerate overnight.
- The next day, pass the mixture through a meat grinder twice for a smoother texture.
- Leave the mixture at room temperature for 1–2 hours, then return it to the refrigerator.
- Add the baking soda and mix thoroughly.
- Shape the mixture into small sausage-shaped Ćevapi, about 3–4 inches long.
- Preheat a grill to medium-high heat.
- Grill the Ćevapi for 8–10 minutes, turning occasionally, until browned and cooked through.
- Serve immediately with chopped onions, ajvar, kajmak, lepinja bread, and feta cheese if desired.
Notes
- For the most authentic flavor, grill over charcoal.
- Allowing the meat mixture to rest overnight improves texture and flavor.
- Wet your hands slightly when shaping the Ćevapi to prevent sticking.
- Do not overcook, as Ćevapi can dry out quickly.