Serbian Ćevapčići

The Serbian take on ćevapi is bolder and smokier — a higher proportion of pork adds richness, while sweet paprika and a touch of chilli give it unmistakable depth. Best cooked over real charcoal.

Ingredients

• 400g ground beef
• 300g ground pork
• 100g ground veal (optional)
• 1 tbsp sweet paprika
• ½ tsp hot paprika or chilli flakes
• 5 garlic cloves, minced
• 1½ tsp salt
• 1 tsp black pepper
• 1 tsp dried oregano
• ½ tsp baking soda
• 3 tbsp cold water

Method

1. Combine all meats in a bowl. Add paprika, garlic, salt, pepper, oregano, and baking soda.
2. Mix vigorously for 3–4 minutes. Add cold water gradually until the mixture is cohesive but not sticky.
3. Rest in the refrigerator for at least 2 hours — overnight is ideal for the flavours to meld.
4. Shape into slightly wider, flatter sausages than the Bosnian style — about 10 cm long and 2.5 cm wide.
5. Light your charcoal grill and let it burn down until you have glowing coals with no open flame. This is key for authentic smokiness.
6. Grill over high heat, 4–5 minutes per side. The outside should have a deep char while the inside stays just cooked through.
7. Rest for 2 minutes before serving. Serve with fresh lepinja, raw onion, ajvar, and cold beer.