📝 About This Recipe
Cevapi are the soul of Balkan street food, featuring small, hand-rolled sausages made from a seasoned blend of high-quality ground meats. These skinless wonders are beloved for their signature springy texture and smoky, charred exterior, traditionally served tucked into soft, pillowy lepinja bread. This recipe captures the authentic essence of Sarajevo and Belgrade, offering a savory experience that is both comforting and deeply flavorful.
🥗 Ingredients
The Meat Blend
- 1.5 pounds Ground Beef (80/20 lean-to-fat ratio for juiciness)
- 0.5 pounds Ground Lamb (adds authentic depth of flavor)
- 4 pieces Garlic Cloves (very finely minced or pressed)
- 1.5 teaspoons Fine Sea Salt
- 1 teaspoon Freshly Cracked Black Pepper
- 1 teaspoon Baking Soda (essential for the signature bouncy texture)
- 1/4 cup Sparkling Water (cold; helps aerate the mixture)
- 1/2 teaspoon Sweet Paprika (optional for a hint of color)
For Serving and Accompaniments
- 6 pieces Lepinja or Flatbread (thick pita or Turkish bread works well)
- 1 large White Onion (finely diced)
- 1 cup Ajvar (roasted red pepper and eggplant spread)
- 1/2 cup Kajmak or Sour Cream (Balkan-style clotted cream)
👨🍳 Instructions
-
1
In a small bowl, mix the minced garlic with 2 tablespoons of warm water and a pinch of salt. Let it sit for 5 minutes to infuse, then strain the liquid into a large mixing bowl, discarding the garlic solids for a smoother texture.
-
2
Add the ground beef and ground lamb to the large bowl with the garlic water. Sprinkle the sea salt, black pepper, and paprika evenly over the meat.
-
3
Knead the meat mixture vigorously by hand for at least 10-15 minutes. This step is crucial as it develops the proteins, giving the Cevapi their unique, springy bite.
-
4
Dissolve the baking soda into the cold sparkling water and pour it over the meat mixture. Continue kneading for another 2-3 minutes until fully incorporated.
-
5
Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours, preferably overnight. This resting period allows the flavors to meld and the baking soda to tenderize the meat.
-
6
When ready to cook, remove the meat from the fridge. Take small handfuls and roll them into finger-sized sausages, roughly 3 inches long and 3/4 inch thick.
-
7
Lightly oil your hands while rolling to prevent sticking and to ensure a smooth surface on each kebab.
-
8
Preheat your grill to medium-high heat. If using a stovetop, a cast-iron grill pan is the best substitute for an outdoor charcoal grill.
-
9
Lightly brush the grill grates with oil or a piece of beef fat. Place the Cevapi on the grill, ensuring they aren't touching.
-
10
Grill the Cevapi for 10-12 minutes, turning them frequently so they brown evenly on all sides and develop a beautiful charred crust while remaining juicy inside.
-
11
During the last 2 minutes of grilling, slice your lepinja or flatbreads in half and place them face-down on top of the cooking meat to steam and soak up the savory juices.
-
12
Serve the hot Cevapi inside the warmed bread with a generous side of diced raw onions, a dollop of Ajvar, and a spoonful of Kajmak.
💡 Chef's Tips
The 12-hour rest in the fridge is non-negotiable for authentic texture; don't skip it! Use a high-fat content meat blend; lean meat will result in dry, tough kebabs. Kneading is the secret—if you don't knead long enough, they will fall apart on the grill. If you can't find Kajmak, a mixture of equal parts feta, cream cheese, and sour cream is a great substitute. Always use baking soda, not baking powder, as it reacts with the meat to create the 'bouncy' mouthfeel.
🍽️ Serving Suggestions
Pair with a crisp Shopska salad made of cucumbers, tomatoes, and salty white cheese. Serve with a cold Balkan lager or a glass of robust red wine like Vranac. Offer extra raw white onions on the side, as their sharp crunch perfectly cuts through the rich meat. Include a side of roasted potato wedges seasoned with vegeta or paprika.