Ćevapi

Name: Ćevapi
Total time: 85 min
Yield: 6
Ingredients: 2 lb ground beef; 1 lb ground lamb; 2 clove garlic, finely grated; 2 ½ tsp salt; ½ tsp black pepper; 1 unit onion, finely chopped for serving

Meat & Seafood · European

6 ingredients · 85 minutes · 6 servings

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402kcal39.5g protein24.7g fat2.8g carbs*

Nothing flagged in the ingredient list. The label is still the last word.

Restrictions

Diets

No porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

2 lb	ground beef
1 lb	ground lamb
2 clove	garlic, finely grated
2 ½ tsp	salt
½ tsp	black pepper
1 unit	onion, finely chopped for serving

Steps

mix8 min
meat mixture sticky and cohesive
Combine beef, lamb, garlic, salt and pepper and knead firmly until the mixture turns tacky and binds to itself. This protein extraction gives ćevapi their springy juicy texture without a casing.
rest45 min
mixture thoroughly chilled
Cover and chill the seasoned meat so it firms and the salt distributes evenly. An overnight rest is excellent when practical.
prep12 min
20 to 30 short finger-thick cylinders
With damp hands, shape the mixture into compact short cylinders of even thickness. Uniform pieces cook at the same rate and brown on all sides.
grill15 min
strong heat; exterior deeply browned and centers cooked through
Grill in uncrowded batches, turning to brown multiple sides without flattening. Strong heat builds the characteristic crust while the compact shape retains juices.
rest5 min
juices settled
Rest briefly and serve hot with chopped raw onion and warm flatbread; keep heavy sauces and spice blends optional so the grilled meat remains central.