Cevapi

Cevapi are small, oblong-shaped lamb and beef kebabs served with raw onions in somun (Bosnian pita bread). This is served for lunch, dinner, or as a snack by the locals. The meat is grilled, and five to ten individual kebabs are served on a dish with a sour cream sauce. Each restaurant prepares and seasonings the cevapi differently, resulting in slightly different cevapi. Regional variations using mutton or lamb can also be found.

Ingredient

• 1 lb ground beef, 85% lean, ½ lb ground pork, 3 garlic cloves, minced, 1 ¼ tsp salt, 1 tsp ground black pepper, 1 tsp paprika, ¾ tsp baking soda

Instructions

• In a large bowl mix together all ingredients.
• Using slightly over 1 Tbsp of meat mixture per sausage, shape the mixture into sausages the size and shape of a fat finger (roughly 3 inches long and ¾ of an inch in diameter).
• Place all the formed sausages in a single layer on a platter. Cover the platter and refrigerate for at least 1 hour (up to overnight).*
• When you are ready to cook your sausages, preheat your grill to medium heat, 350-400⁰F. (You should be able to hold your hand a few inches from the cooking grate for 5-7 seconds.)
• Grill the sausages using a fine grate grill pan for 4-5 minutes a side, until golden and springy.
• Serve the cevapi with sliced sweet onions and flatbread (like lepinja or pita).