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Ćevapi (Balkan Grilled Meat) on a plate with lepinja and chopped onion.
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Ćevapi (Balkan Grilled Meat)

A recipe for Ćevapi (Balkan Grilled Meat)! These skinless sausages are grilled until golden and perfect for pairing with lepinja.
Course Main
Cuisine Balkan
Keyword Balkan, beef, lamb, meat
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time: 12 hours
Total Time 12 hours 30 minutes
Servings 20 Ćevapi

Ingredients

  • 1 pound (450 grams) ground beef or 70% ground beef and 30% ground lamb
  • 1/2 onion peeled
  • 2 garlic cloves peeled and grated
  • 1 teaspoon paprika optional
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon baking soda
  • 2 tablespoons (30 milliliters) sparkling water
  • sunflower oil or vegetable oil for pan-frying

Instructions

  • Place the ground meat in a large bowl.
  • Grate the onion over the bowl to collect the grated pieces and any resulting juices.
  • Add the garlic, paprika, salt, and pepper. Mix until evenly combined.
  • In a small bowl, whisk together the baking soda and sparkling water. Add to the meat mixture and mix well with your hands for roughly 5 minutes until completely combined.
  • Cover the bowl and refrigerate 12-24 hours to allow the flavors to blend.
  • Line a baking sheet with parchment. Grease the parchment lightly with sunflower or vegetable oil.
  • Transfer the rested mixture to a piping bag with a 3/4 inch (2 centimeter) corner snipped off.
  • Pipe 3 inch (7.6 centimeter) long logs of the meat mixture in rows across the parchment to make roughly 20 Ćevapi in all.
  • Place a large cast iron skillet over medium-high heat and add a thin layer of oil.
  • Once heated, transfer a few of the Ćevapi to the pan, taking care to not overcrowd.
  • Cook, turning occasionally, until golden brown on all sides and heated through to 165˚F (74˚C).
  • Transfer the cooked Ćevapi to a plate and repeat with the remaining pieces.
  • Serve immediately.