Name: Serbian Grilled Ćevapi
Prep time: 25 min
Cook time: 15 min
Total time: 70 min
Yield: 2 servings
Cuisine: Central Eastern European
Ingredients: 250 g Ground Beef, not too lean; 150 g Ground Lamb, for richer Balkan-style flavour; 100 g Pork Mince, optional but traditional in many versions; 3 clove Garlic, finely grated; 1 tsp Paprika, sweet paprika; ¼ tsp Baking Soda, for a springy texture; ¾ tsp Salt, for seasoning the meat; ½ tsp Ground Black Pepper, freshly ground if available; 1 tbsp Neutral Oil, for brushing the grill or pan; ½ cup Onion, finely chopped, for serving

1 hr 10 mintotal

40 min hands-on30 min hands-off

Prep 25 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Combine the measured ground meats with garlic, paprika, baking soda, salt, and black pepper.
Knead the mixture until it becomes sticky and cohesive; this helps the ćevapi hold their shape.
Shape into small finger-length skinless sausages, keeping the thickness even.
Chill for 30 minutes so the meat firms up before cooking.
30 min
Brush a grill or heavy pan with the measured oil and heat until hot.
Grill the ćevapi, turning often, until browned outside and cooked through inside.
Serve hot with the measured chopped onion.

How to tell it's done

The ćevapi should be browned outside, juicy inside, and firm enough to hold their shape without being rubbery.

Getting it right

Tip

Work the meat mixture until it feels sticky; loosely mixed meat can crack or crumble on the grill.

What to serve it with

Serve with chopped onion, flatbread, roasted peppers, or a simple tomato-cucumber salad.

Common mistakes

The ćevapi crack or crumble on the grill.: Work the meat until sticky and chill the shaped pieces before cooking. Loose, warm mince does not hold its sausage shape well.

Substitutions

Use only beef if lamb is unavailable, but the flavour will be less rich.
For a pork-free version, replace pork mince with more beef or lamb and keep the recipe non-vegetarian.
A hot cast-iron pan can be used if an outdoor grill is unavailable.

Storing and reheating

Refrigerate cooked ćevapi in a covered container for up to 3 days. Reheat gently in a skillet or oven until hot; freeze cooked pieces for up to 2 months.

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Ingredients