Ćevapi, How to make and cook Ćevapi a popular Balkan dish, Bosnia and Herzegovina

 

Ingredients

(Makes about 20 kebabs)

For the kebabs:

·         1 lb (500 gram) ground beef

·         1/2 lb (250 gram) ground lamb or pork (optional, for extra flavor)

·         2 cloves garlic, minced

·         1 small onion, finely grated

·         1 tsp baking soda

·         1 tsp salt

·         1/2 tsp black pepper

·         1/2 tsp paprika (optional)

·         1/4 tsp cayenne pepper (optional)

·         2 tbsp sparkling water (for tenderness)

To serve:

·         Somun (Lepinja or pita bread)

·         Chopped raw onion

·         Ajvar (pepper spread)

·         Sour cream or yogurt

Instructions

 Prepare the kebab mixture

In a large bowl, combine the ground beef and lamb (or pork). Add garlic, grated onion, baking soda, salt, pepper, paprika, and cayenne (if using). Mix well to combine. Gradually add sparkling water while mixing to create a smooth, slightly sticky texture. Cover the bowl and let the mixture sit in the fridge for at least 1-2 hours or overnight for best results.

Shape kebabs

With wet hands, take small portions of the mixture (about 1-2 tablespoons) and shape them into sausage-like pieces about 3-4 inches (8-10 cm) long. Place them on a tray, cover and leave in the fridge for another 30 minutes to firm up.

Cook kebabs

Heat a grill, grill pan, or skillet over medium-high heat. Lightly oil the surface to prevent sticking. Grill the kebabs for 4-5 minutes on each side, turning occasionally, until they are golden brown and cooked.

Serve

Heat the flatbread on the grill or in the oven. Serve kebabs in a flatbread, with chopped onions, ajvar, sour cream or yogurt.

Enjoy delicious homemade kebabs with salad or roasted peppers!