Cevapi, a little Kebab from the Balkans

The ćevapi, a jewel of the Balkans, is a small kebab of minced meat, which will take you directly to the animated alleys of Sarajevo. Often served with a flat bread, the Leinja, it is 100 % gluten -free. This traditional "little sausage" of Bosnia and Herzegovina, which is also found in Serbia, Croatia or Montenegro, is very simple and delicious. Prepared with a mixture of meats, simple spices and a suspicion of garlic, the ćevapi are perfect for a barbecue, a meal with friends or a quick dinner. They have a juicy texture and will therefore appeal to children a lot. You can accompany them with a cabbage salad and a yogurt sauce, in order to have a balanced meal. Ready to make your taste buds travel in the Balkans?

Preparation time 10 mins

Cooking time 10 mins

Rest time for 1 hour

Total time 1 hr 20 mins

Difficulty: beginner

Servings: 4

Ingredients

300 g chopped beef
300 g of lamb or chopped pork
2 cloves of garlic, chopped
1 tsp sweet paprika
1/2 tsp baking soda
1/2 tsp black pepper
1 tsp of salt
1 tsp sparkling water (so that the meat is more tender)
Oil for cooking

Preparation

1
Mix all the ingredients in a large bowl.
2
Knead by hand to well amalgamate the meats.
3
Cover and let stand in the fridge for 1 to 2 hours.
4
Form small sausages about 7-8 cm long and 2 cm wide.
5
Heat a grill or pan with a little oil or put them in very hot oven (250 degrees).
6
Cook the ćevapi 4 to 5 minutes on each side until they are golden brown.
7
Serve hot with a cabbage salad or lemon yogurt sauce.

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