A dish of Ottoman origin spread throughout the Balkan region, ćevapi are small cylinders of grilled meat that are part of the shared culinary identity of Croatia, Bosnia, Serbia and neighboring countries.
Mediterranean
Cevap
Traditional Balkan grilled Ćevapi with ajvar, authentic step by step recipe.
- Croatia / Balkans
- Main course
- Light
- High protein
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 28 g
- Carbohydrates 6 g
- Fat 26 g
Story behind the dish
Preparation
Ćevapi is a Croatian/Balkan preparation with easy difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of minced beef.
- Have ready: 250 g of minced lamb or pork.
- Have ready: 3 cloves of garlic.
- Have ready: 1 teaspoon of baking soda.
- Have ready: 1 teaspoon of sweet paprika.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix the minced meats with crushed garlic
Mix the minced meats with crushed garlic, baking soda, paprika, salt and pepper, kneading well. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Let the mixture rest in the refrigerator for at least 2 hours (ideally all…
Let the mixture rest in the refrigerator for at least 2 hours (ideally overnight) so that it binds and develops flavor. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Form small elongated cylinders (about 7-8 cm) with wet hands
Form small elongated cylinders (about 7-8 cm) with wet hands. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Grill or grill very hot
Grill or grill very hot, turning frequently, for 8-10 minutes until golden brown on the outside and juicy on the inside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Heat the lepinja bread on the same griddle
Heat the lepinja bread on the same griddle. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve the ćevapi inside or next to the bread
Serve the ćevapi inside or next to the bread, with julienned raw onion and ajvar. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Baking soda helps the meat to be more tender and bind better without the need for egg or breadcrumbs.
- Resting the mixture cold before forming the cylinders is key so that they do not fall apart on the grill.
Variations
- Ćevapi only beef
- Version served with kajmak cheese
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