Ćevapi (Serbian Grilled Minced Meat)

About This Recipe

Ćevapi are the undisputed king of Balkan grilling, found at every kafana (traditional Serbian tavern) and summer barbecue. The mix of beef and pork — sometimes with a touch of lamb — is seasoned simply with garlic, salt, and a pinch of baking soda, which gives the sausages their characteristic light, fluffy interior. They are cooked on a scorching hot grill, developing a charred exterior while staying succulent inside. Served in a pillowy lepinja flatbread with chopped raw onion and roasted pepper ajvar, they are irresistible.

Ingredients

Serves 4

• 400 gground beef (80% lean)
• 300 gground pork
• 3 clovesgarlic, minced to a paste
• 1 tspsalt
• 1/2 tspblack pepper
• 1/4 tspbaking soda
• 1 tbspsparkling water
• 4 pieceslepinja (Serbian flatbread) or pita
• 2 mediumwhite onions, finely diced
• 4 tbspajvar (roasted red pepper relish)
• 100 gsour cream or kajmak

Instructions

1. 1

   Mix the meat

   Combine ground beef, pork, garlic paste, salt, pepper, baking soda, and sparkling water in a bowl. Mix vigorously with your hands for 3–4 minutes until the mixture becomes sticky and cohesive.

2. 2

   Refrigerate

   Cover and refrigerate for at least 1 hour, ideally overnight. This allows the flavors to meld and the baking soda to work on the texture.

3. 3

   Shape the ćevapi

   With wet hands, shape the meat into cylinders about 8 cm long and 2 cm wide. You should get 20–24 pieces.

4. 4

   Grill

   Heat a charcoal grill or cast-iron griddle to very high heat. Grill ćevapi for 3–4 minutes per side, turning once, until nicely charred on the outside and just cooked through.

5. 5

   Serve

   Warm the lepinja on the grill for 30 seconds. Stuff 5–6 ćevapi inside each bread with a generous heap of diced onion, a spoonful of ajvar, and a dollop of kajmak or sour cream.

Variations

• •

  Add 100 g ground lamb to the mix for a richer, more complex flavor.

• •

  Veal-only ćevapi are popular in some regions for a more delicate taste.

Storage

Raw shaped ćevapi keep refrigerated for 24 hours or frozen for 1 month. Cook from frozen adding 2 extra minutes per side.

Frequently Asked Questions