Ćevapi (Bosnian Grilled Minced Meat Sausages)
In short: Finger-shaped minced beef and lamb sausages grilled over charcoal until charred outside and juicy inside, served in warm flatbread with raw onion. It takes about 37 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 12 min
- Resting
- 8 h
- Total
- 37 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 560 kcal
Ćevapi are small, finger-shaped sausages of minced beef, sometimes mixed with lamb, grilled over charcoal and tucked into a soft flatbread with chopped raw onion. In Bosnia and Herzegovina they are the everyday fast food, eaten at lunch, at roadside grills and at family barbecues. The meat is kneaded with very little seasoning, rested overnight and grilled hot and fast. A splash of sparkling water and a pinch of baking soda keep the texture light and springy.
Instructions
- Mix the beef, lamb, garlic, salt, pepper and baking soda in a large bowl. Add the sparkling water a little at a time and knead for 5 minutes, until the mixture turns sticky and slightly pale.
- Cover the bowl and refrigerate for at least 8 hours or overnight, so the salt can bind the meat and the flavors settle.
- With wet hands, roll about 30 g (1 oz) of the mixture into a finger shape about 6 cm (2.5 in) long and 2 cm (3/4 in) thick. Repeat with the rest and lay the ćevapi on a tray.
- Heat a charcoal grill or a heavy grill pan until very hot. Brush the grate or pan lightly with the oil.
- Grill the ćevapi for 4 to 5 minutes per side, turning gently, until browned with charred edges and cooked through to 71°C (160°F).
- Warm the flatbreads on the grill for 30 seconds per side, or in a low oven, then split each one open to make a pocket.
- Serve about 5 ćevapi per person inside the bread with plenty of chopped raw onion and a spoon of kajmak or ajvar.
Tips
- No sparkling water? Use ice-cold still water. The texture will be a little denser but still good.
- Keep the fat around 20 percent. Lean meat gives dry, crumbly ćevapi, and a little lamb adds the familiar flavor.
Questions and answers
Can I make ćevapi ahead of time?
Yes. Shape them and refrigerate on a tray for up to 24 hours, or freeze them raw for up to 2 months. Grill from chilled, or thaw in the fridge overnight first.
What is the difference between ćevapi and kebab?
Ćevapi are small sausages made only from minced meat with very little seasoning, eaten in flatbread with raw onion. Many kebabs use larger shapes, stronger spice blends and different sides.
What do you serve with ćevapi?
Soft flatbread (somun), chopped raw onion, kajmak, ajvar and a simple tomato and cucumber salad. A glass of plain yogurt on the side is common too.
How long does it take to make Ćevapi (Bosnian Grilled Minced Meat Sausages)?
About 37 min in total: 25 min of preparation and 12 min of cooking.
How many calories are in Ćevapi (Bosnian Grilled Minced Meat Sausages)?
About 560 kcal per serving, with 33 g of protein, 48 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 33 g |
| Carbohydrates | 48 g |
| Fat | 26 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
