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Ćevapi are small, grilled minced meat sausages that are a beloved street food in Serbia. These savory delights are often enjoyed during social gatherings, family celebrations, and are a staple at local festivals. Served with fresh bread and onion, they embody the rich culinary traditions of the region.
In a large bowl, combine the ground beef and ground lamb or pork.
Add the finely chopped onion, minced garlic, baking soda, salt, black pepper, paprika, and cayenne pepper (if using).
Mix the ingredients thoroughly until well combined. If desired, add the sparkling water to the mixture for extra fluffiness.
Using your hands, shape the meat mixture into small, finger-shaped sausages, about 3 inches long and 1 inch thick.
Place the shaped ćevapi on a tray and refrigerate for at least 1 hour to allow the flavors to meld.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates with vegetable oil.
Grill the ćevapi for about 4-5 minutes on each side, or until they are cooked through and have a nice char on the outside. The internal temperature should reach 160°F (71°C).
Serve the grilled ćevapi hot with fresh flatbread or pita, chopped onions, ajvar (a roasted red pepper spread), and sour cream or yogurt.
Enjoy your meal!
Ćevapi are small, grilled sausages made from a mix of ground meats, typically beef and lamb or pork. They are seasoned and shaped into finger-sized portions, perfect for grilling.
Ćevapi originated in the Balkans and are particularly popular in Serbia, where they are celebrated as a national dish.
The main ingredients in Ćevapi include ground beef, ground lamb or pork, onion, garlic, baking soda, salt, black pepper, and paprika.
Ćevapi takes approximately 78-100 minutes to prepare and cook.
Ćevapi are typically served with somun (a type of flatbread), chopped onions, and a side of ajvar (pepper relish) for added flavor.