Ćevapi (Balkan Grilled Sausage) Recipe

Introduction

Ćevapi are flavorful Balkan grilled sausages made with a blend of ground beef and lamb, seasoned simply to highlight the meat’s natural taste. Perfect for summer barbecues or casual meals, they pair wonderfully with warm flatbreads and tangy ajvar relish.

Ingredients

• 1 lb ground beef
• 1 lb ground lamb (or pork)
• 3 cloves garlic (minced)
• 3 tbsp water
• 2 tsp sweet paprika
• 1 1/2 tsp kosher salt
• 1 1/2 tsp baking soda
• 1 tsp black pepper
• Ajvar roasted red pepper relish
• Sliced white onion
• Pita, lavash, or lepinja bread for serving

Instructions

1. Step 1: In a large bowl, combine ground beef, ground lamb, minced garlic, water, sweet paprika, kosher salt, baking soda, and black pepper. Mix thoroughly until all ingredients are well incorporated.
2. Step 2: Cover the bowl and let the mixture rest in the refrigerator for at least 4 hours or preferably overnight to allow the flavors to develop.
3. Step 3: To shape the sausages, scoop 2 tablespoons of the meat mixture and form each into a 3-inch long sausage by hand.
4. Step 4: For a more uniform shape, place a portion of the meat along one edge of a large zip-top bag or sturdy plastic wrap laid flat. Fold the plastic over the meat, then use the flat edge of a spatula or bench scraper to press firmly while rolling the mixture away from you. This compacts the meat into a tight, even cylinder. Unroll and cut to size. Repeat with remaining mixture.
5. Step 5: Preheat a clean grill to 400°F (or heat a grill pan on the stovetop). Lightly spray the grill with cooking spray. Grill the sausages for 3 to 4 minutes per side until cooked through and nicely browned.
6. Step 6: Serve the ćevapi hot with warm pita, lavash, or lepinja bread. Accompany with ajvar relish, sliced white onions, and fresh tomatoes for a classic Balkan experience.

Tips & Variations

• For extra flavor, try substituting half of the ground lamb with pork shoulder, which adds juiciness.
• If you don’t have ajvar, a simple roasted red pepper and garlic sauce works well as a substitute.
• Letting the mixture rest overnight greatly improves the melding of flavors and the sausage texture.
• Use a grill pan if you don’t have access to an outdoor grill for an equally delicious result.

Storage

Store cooked ćevapi in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave until heated through, taking care not to overcook and dry them out. Uncooked sausages can be refrigerated for up to 24 hours before cooking or frozen for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make ćevapi without lamb?

Yes, you can use all beef or substitute pork for lamb if preferred. The lamb adds traditional flavor and fat, but other meats will still produce tasty sausages.

What bread is best served with ćevapi?

Traditional Balkan flatbreads like lepinja are ideal, but pita or lavash also work well, providing a soft, warm base to hold the sausages and accompaniments.

Ćevapi (Balkan Grilled Sausage) Recipe

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Ćevapi is a traditional Balkan grilled sausage delicately seasoned with garlic, paprika, and black pepper, made from a blend of ground beef and lamb. This recipe offers a simple yet authentic approach to forming and grilling these flavorful sausages, perfect for serving with warm flatbreads like pita or lavash, complemented by ajvar roasted red pepper relish and fresh onions.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 30 minutes
• Yield: 16 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Balkan

Ingredients

Scale 1x2x3x

Sausage Mixture

• 1 lb ground beef
• 1 lb ground lamb (or pork)
• 3 cloves garlic, minced
• 3 tbsp water
• 2 tsp sweet paprika
• 1 1/2 tsp kosher salt
• 1 1/2 tsp baking soda
• 1 tsp black pepper

To Serve

• Ajvar roasted red pepper relish
• Sliced white onion
• Pita bread
• Lavash bread

Instructions

1. Mix Ingredients: In a large bowl, combine ground beef, ground lamb, minced garlic, water, sweet paprika, kosher salt, baking soda, and black pepper. Mix thoroughly until well combined. Cover the bowl and let the mixture rest in the refrigerator for a minimum of 4 hours or overnight to develop flavor and improve texture.
2. Shape Sausages: Using 2 tablespoons of the meat mixture each time, shape by hand into approximately 3-inch long sausages. Alternatively, for a more uniform shape, use the plastic wrap method described in the next step.
3. New Shaping Method: Lay a large zip-top bag or a sturdy sheet of plastic wrap flat on the counter. Place a portion of the meat mixture along one edge, shaping it roughly into a log. Fold the plastic over the meat.
4. Compact and Cut: Press a spatula or bench scraper flat against the fold of the plastic, then roll the meat log away from you, applying firm pressure to compact the mixture into a tight, even cylinder and eliminate air pockets. Unroll the plastic and cut the sausage log into 3-inch lengths. Repeat with remaining mixture.
5. Preheat Grill: Clean your grill and heat it to 400°F (or heat a grill pan over the stovetop). Spray the grill or pan with cooking spray to prevent sticking.
6. Grill Sausages: Place the shaped sausages on the hot grill and cook for 3-4 minutes per side, turning carefully to ensure even cooking and a nicely charred exterior.
7. Serve: Serve the hot ćevapi with warm bread such as lepinja, pita, or lavash. Accompany with ajvar roasted red pepper relish, sliced white onions, and optionally fresh tomatoes for a traditional Balkan experience.

Notes

• Resting the meat mixture for several hours or overnight is essential for flavor development and texture.
• Using baking soda in the mixture helps create a tender sausage by raising the pH.
• The plastic wrap shaping method ensures uniform size and density of sausages.
• Cooking times may vary depending on grill heat and sausage thickness; ensure sausages are cooked through before serving.
• Lepinja, a Balkan flatbread, is the traditional bread choice, but pita or lavash are excellent alternatives.

Keywords: Ćevapi, Balkan sausage, grilled sausage, lamb sausage, beef sausage, ajvar, Balkan cuisine, traditional sausage