Classic Bosnian Ćevapi

The quintessential Balkan street food — finger-shaped grilled sausages crafted from a precise blend of beef and lamb, seasoned with garlic, salt, and cracked black pepper. Served with fluffy lepinja bread, sharp raw onions, and creamy kajmak that melts on contact.

Ingredients

• 500g ground beef (80% lean)
• 300g ground lamb
• 4 garlic cloves, minced
• 1½ tsp salt
• 1 tsp black pepper, freshly cracked
• ½ tsp baking soda
• 2 tbsp cold sparkling water
• Lepinja bread, to serve
• Raw white onion, thinly sliced, to serve
• Kajmak or sour cream, to serve

Method

1. Combine ground beef and lamb in a large bowl. Add garlic, salt, pepper, and baking soda. Mix thoroughly with your hands for 2–3 minutes until the mixture becomes slightly sticky.
2. Add sparkling water one tablespoon at a time, mixing after each addition. The mixture should hold together without crumbling but not feel wet.
3. Cover and refrigerate for at least 1 hour, or overnight for best results. This rest period is essential for the texture.
4. With damp hands, roll the mixture into finger-shaped sausages about 8–10 cm long and 2 cm wide. Each portion should be roughly 40g.
5. Heat a grill or grill pan to high. Brush with a little oil. Grill the ćevapi for 3–4 minutes per side, turning once, until well-charred outside and cooked through.
6. Serve immediately in warm lepinja bread with sliced raw onion, kajmak, and ajvar on the side.