🧅 White onion, finely chopped: 150 g (1 cup / 5.3 oz)
🧀 Kajmak or sour cream (optional): 120 g (½ cup / 4.2 oz)
🫑 Ajvar (optional): 4 tbsp (60 g / 2.1 oz)
Preparation
1️⃣ In a chilled bowl, combine beef, lamb, garlic, salt, pepper, baking soda, and sparkling water. Mix with a fork or hand 1–2 min just until tacky.
2️⃣ Cover and rest in the fridge 4–12 h for flavor and bind.
3️⃣ With wet hands, form 8–12 short logs (≈35–40 g each). Keep cold.
4️⃣ Preheat grill or grill pan to high; lightly oil grates.
5️⃣ Grill cevapi 3–4 min per side until well-browned and just cooked through (internal ~70°C / 160°F).
6️⃣ Split and warm somun on the grill 30–60 sec. Serve cevapi packed in bread with onions (plus kajmak/ajvar if using).
Total Time
🕒 Prep: 20 min
🔥 Cook: 8 min
⏳ Total: 28 min
(plus resting 4–12 h)
Nutritional Value
🔋 Energy: ~420 kcal
💪 Protein: ~27 g
🧈 Fat: ~32 g
🍞 Carbohydrates: ~1 g
🧂 Sodium: ~780 mg
Advice
Keep the meat cold and don’t overmix—gentle handling + a short rest gives springy, juicy cevapi with crisp edges.
Why it works
Salt + rest extract myosin for bind; baking soda and sparkling water slightly raise pH and create a lighter, tender bite; hard sear sets the crust and locks in juices.
Twist
Herb-kissed: Fold in 1 tbsp finely chopped parsley for a fresh Balkan grill note.
Status
Smoke, somun, onions—Cevapi that transport you to Baščaršija in one bite. #grannyzen #cevapi 🔥🧅
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