Ćevapi
Savor the authentic taste of Bosnian ćevapi, juicy grilled sausages served with fresh accompaniments.
Contents (2 sections)▾
Ingredients
- 500 g ground beef
- 300 g ground lamb (or 800 g ground beef)
- 4 cloves garlic, minced
- 1 tsp baking soda
- 1 tsp salt
- 4 pieces somun (flatbread)
- 200 g ajvar
- 1 large raw onion, sliced
- 150 g kajmak
Steps
In a large bowl, combine the ground beef, ground lamb (if using), minced garlic, baking soda, and salt. Mix well until the mixture is uniform, which helps the sausages hold together when grilled.
Shape the mixture into small finger-sized sausages, about 10 cm long and 2 cm wide. Ensure they are tightly packed to prevent them from breaking while grilling.
Preheat your grill or grill pan to medium-high heat (about 200°C). This high temperature is essential for achieving a good char on the outside.
Place the ćevapi on the grill and cook for about 6-8 minutes on each side, turning them occasionally for even cooking. The goal is to have a nice charred exterior while remaining juicy inside.
Once cooked, remove the ćevapi from the grill and let them rest for a minute before serving, allowing the juices to redistribute.
Serve the ćevapi with somun, ajvar, sliced raw onion, and a dollop of kajmak for a balanced meal with contrasting flavors.
Why this works
The balance of beef and lamb in ćevapi not only adds depth of flavor but also helps maintain juiciness due to the lamb's fat content. Baking soda is an essential ingredient that acts as a tenderizer, allowing the meat to stay moist and enhancing the texture. When grilling, high heat is crucial; it creates a savory char while sealing in juices. The contrasting textures from the somun, creamy kajmak, and sharp ajvar elevate the dish, making every bite an experience of flavor and texture.
Safety: Ground meat must reach 70 °C internal — probe-check a sliced ćevap if uncertain. The char gives the flavor, but doneness is what matters. This is not a rare-eating sausage; grill until firm and no pink in the center.
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