Ćevapi Recipes

BOSNIAN ĆEVAPI RECIPE

Steps:

• In a large bowl, combine beef, lamb, and salt (plus other spices if you so desire)
• Knead the mixture with clean hands for 5 minutes
• Cover the meat with plastic wrap and refrigerate overnight
• Uncover the meat and stir in minced garlic and black pepper
• Shape the mixture into small logs no longer or wider than an index finger - it is best to do this with wet hands, so the meat does not stick to you. Keep wetting your hands after each few that you roll
• Preheat your grill. Ideally, you should use a charcoal grill
• Brush the grill with some olive oil
• Grill the minced fingers on a medium heat until evenly grilled and browned on all sides
• Serve warm with Turkish flatbread and freshly chopped onion (and ajvar if you have it!)

CROATIAN CEVAPI

Steps:

• Line a baking sheet with parchment paper.
• Combine beef, veal, bread crumbs, onion, egg, soda water, seasoning blend, garlic, baking soda, paprika, red pepper flakes, salt, and pepper in a large bowl. Mix well. Shape into small sausages and place on the prepared baking sheet.
• Preheat an outdoor grill for high heat and lightly oil the grate. Grill sausages until browned, about 5 minutes per side.

ĆEVAPI

Steps:

• Grind all the ingredients.
• Make small kebabs of ground meat, about 3 to 4 inches (8-10cm) long.
• Preheat barbecue (ideally) or a grill.
• Cook cevapi for 8 minutes on one side then turn over and cook for another 6 to 8 minutes.
• Serve 5 to 8 cevapi in the lepinja with ajvar, thinly sliced onions and sour cream.

SERBIAN CEVAPCICI

Steps:

• Preheat a grill for medium-low heat.
• In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands, and form into finger length sausages about 3/4 inch thick.
• Lightly oil the grilling surface. Grill sausages until cooked through, turning as needed, about 30 minutes.

CEVAPI (BOSNIA HERZEGOVINA)

Steps:

• Melt the lard or butter over medium heat. Add the onions and saute until translucent. During the last three minutes or so, add the garlic and keep stirring to prevent burning. Remove the onions and let cool.
• Mix the ground lamb with the ground beef. Add the onion/garlic mixture, egg white and paprika and mix well.
• Shape the meat into unappetizing looking little cylinders, which are the traditional shape. Cover with plastic wrap and refrigerate for at least one hour.
• Pan fry the cevapi in a little olive oil until nicely browned.
• To serve, cut the pita breads in half and make a pocket in each one. Stuff a few finely chopped onions inside the pita, then add the cevapi and top with a few more of the onions.