Bosnian Cevapi (Ćevapi) — Grilled Balkan Beef and Lamb Sausages

• 600 gbeef chuck, ground twice
• 300 glamb shoulder, ground twice
• 4 clovegarlic (crushed for garlic water)
• 120 mlsparkling water (cold)
• 14 gfine sea salt
• 2 tspfreshly ground black pepper
• 1 tspsweet paprika (optional in some Bosnian households, but common in home versions)
• 0.5 tspbaking soda
• 6somun flatbreads (about 100 g each; lepinja may be used)
• 180 gwhite onion, finely chopped
• 90 gkajmak
• 120 gajvar

Instructions

1. 1

   Put the crushed garlic and cold sparkling water in a small bowl, then let the mixture stand for 10 minutes. Strain out the garlic solids so the meat gets a clean garlic aroma without pieces that can scorch on the grill.

2. 2

   Place the ground beef chuck and ground lamb shoulder in a large chilled mixing bowl. Sprinkle over the salt, black pepper, sweet paprika, and baking soda, distributing the seasonings evenly across the surface of the meat.

3. 3

   Pour the strained garlic water over the meat and mix firmly by hand for 5 to 7 minutes. The mixture should become sticky and cohesive, which means the salt has extracted enough protein to help the cevapi hold together without egg or breadcrumbs.

4. 4

   Cover the bowl tightly and refrigerate the meat mixture for at least 8 hours and up to 24 hours. This resting time is important because it seasons the meat deeply and gives the finished cevapi their springy, grill-house texture.

5. 5

   Divide the chilled mixture into 30 equal portions of about 30 g each. With lightly damp hands, roll each portion into a short sausage about 8 cm long and 2 cm wide, keeping the ends slightly rounded rather than pointed.

6. 6

   Heat a charcoal grill, gas grill, or heavy cast-iron griddle to medium-high heat, about 230°C at the cooking surface. Arrange the cevapi with a little space between them and cook for 8 to 10 minutes, turning often, until browned all over and cooked through to 71°C in the center.

7. 7

   During the last 2 minutes of cooking, split the somun flatbreads and warm them cut-side down on the grill. Let them absorb a little of the meat juices if using a griddle, because this is part of the classic Bosnian serving style.

8. 8

   Serve 5 cevapi per person tucked into warm somun with chopped onion on the side. Add small spoonfuls of kajmak and ajvar, then eat immediately while the bread is soft, the meat is juicy, and the onions are crisp.