Cevapi — Grilled Skinless Sausages with Kajmak

Shopping list

• 300 g minced beef — 20% fat

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• 200 g minced lamb

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• 3 clove garlic — minced to a paste

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• 0.5 tsp bicarbonate of soda

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• 1 tsp sweet paprika

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• 1.5 tsp salt

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• 0.5 tsp black pepper — freshly ground

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• 50 ml cold water

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• 4 piece flatbreads or pita

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• 100 g kajmak or soured cream

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• 1 piece raw onion — finely chopped

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• 4 tbsp ajvar or roasted red pepper relish — optional

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Step by step

1. 1

   In a large bowl, combine the minced beef and lamb. Add the garlic, bicarbonate of soda, paprika, salt, and pepper.

2. 2

   Pour in the cold water. Use your hands to knead and squeeze the mixture for 5– 6 minutes until sticky, well-combined, and slightly tacky. The bicarbonate of soda helps create a bouncy texture.

3. 3

   Cover and refrigerate for at least 1 hour (or up to 24 hours) to allow flavours to meld.

4. 4

   Preheat your grill or barbecue to medium-high. Oil the grates lightly.

5. 5

   With wet hands, take about 50g of the mixture and roll into a sausage shape roughly 8–10cm long and 2cm thick. Repeat until all the mixture is shaped.

6. 6

   Grill the cevapi for 3– 4 minutes per side, turning carefully, until deeply browned and cooked through with a slight char. Internal temperature should reach 70°C.

7. 7

   Warm the flatbreads on the grill for 30 seconds each side.

8. 8

   Serve the cevapi hot in or alongside the flatbreads, topped with kajmak or soured cream, chopped raw onion, and a spoonful of ajvar if using.