Bosnian Cevapi (Grilled Meat Sausages)

Cevapi are small skinless grilled meat sausages served throughout Bosnia and Herzegovina. The mixture is simple, but a hot grill and a short rest give them their juicy center and smoky crust.

Mix the meat until tacky, chill it well, and shape even cylinders. Grill over high heat, turning often, so the outside browns while the inside stays tender.

Do not overwork the mixture after it becomes cohesive. Resting it in the refrigerator makes the cevapi easier to shape and keeps the texture springy.

Serving Suggestions

Tuck the cevapi into warm somun or pita with chopped onion, ajvar, and kajmak. Add pickles and a simple tomato salad on the side.

Recipe Notes

Shape the cevapi up to 24 hours ahead. Cooked leftovers keep for 3 days and reheat quickly in a skillet.

Bosnian Cevapi (Grilled Meat Sausages)

Juicy Bosnian skinless grilled meat sausages served with warm flatbread, onion, ajvar, and kajmak.

Servings 4 servings

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

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Equipment

• Large mixing bowl
• Grill or grill pan
• Tongs
• Instant-read thermometer

Ingredients

 

US CustomaryMetric

 

1x2x3x

Cevapi

• 1 1/2 lb ground beef 80 percent lean
• 1/2 lb ground lamb
• 4 cloves garlic finely grated
• 1 tsp baking soda
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 cup sparkling water cold
• 1 large yellow onion finely chopped for serving
• 1/2 cup ajvar for serving
• 4 piece flatbreads warm

Instructions

 

Mix and chill:

• Combine the beef, lamb, garlic, baking soda, paprika, pepper, 1 1/2 teaspoons salt, and sparkling water.
• Knead for 4 minutes until the mixture is sticky. Cover and refrigerate for at least 2 hours.

Shape and grill:

• With damp hands, form the mixture into cylinders about 3 inches long and 3/4 inch thick.
• Heat a grill or grill pan over high heat. Grill the cevapi for 10 to 12 minutes, turning often, until browned and cooked through to 160°F.

Serve:

• Warm the flatbreads. Serve the cevapi tucked inside with onion, ajvar, and kajmak or sour cream.

Notes

• A little sparkling water keeps the meat mixture light.
• Keep the grill hot and turn the cevapi frequently.
• Do not flatten the sausages while grilling.

Nutrition

Calories: 610kcalCarbohydrates: 38gProtein: 39gFat: 34gSaturated Fat: 13gCholesterol: 125mgSodium: 850mgFiber: 3gSugar: 5g

Calories: 610kcal

Course: Main Course

Cuisine: Bosnian

Keyword: Balkan Food, Bosnian Cevapi, Grilled Meat