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Ćevapi Grilled Sausages Recipe Easy Flavorful Bosnian Style at Home

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A quick and easy recipe for authentic Bosnian-style Ćevapi grilled sausages made with a blend of ground beef and lamb, seasoned with garlic, paprika, and spices. Perfect for backyard BBQs, casual dinners, and family gatherings.

Ingredients

Scale
  • 1 lb (450g) ground beef (preferably 80/20 for juiciness)
  • 0.5 lb (225g) ground lamb (adds richness and authentic flavor)
  • 1 small onion, finely minced
  • 3 garlic cloves, minced
  • 1 tsp paprika (smoked paprika works wonderfully)
  • 1 tsp baking soda
  • 1 tsp salt (adjust to taste)
  • 0.5 tsp black pepper, freshly ground
  • 0.5 tsp cayenne pepper or chili flakes (optional)
  • 2 tbsp sparkling water or cold soda water
  • Somun bread or pita (to wrap or serve alongside)
  • Fresh chopped onions
  • Ajvar (roasted red pepper spread, optional)
  • Plain yogurt or sour cream (for a cooling effect)

Instructions

  1. In a large bowl, combine ground beef, ground lamb, finely minced onion, and garlic. Add paprika, baking soda, salt, black pepper, and cayenne (if using). Pour in the sparkling water. Mix gently but thoroughly until well combined without overworking the meat.
  2. Wet your hands with cold water to prevent sticking. Take golf ball-sized portions of the meat mixture and roll them into small, finger-length sausages about 3 inches long and 1 inch thick. Place on a tray lined with parchment paper. Cover and refrigerate for at least 30 minutes.
  3. Preheat the grill to medium-high heat (around 375°F / 190°C). Clean and oil the grates lightly to prevent sticking.
  4. Place the sausages on the hot grill. Cook for about 5-6 minutes on each side, turning gently every few minutes to get an even char and prevent burning. The internal temperature should reach 160°F (71°C).
  5. Remove the Ćevapi from the grill and let them rest for a few minutes to keep the juices locked in. Serve warm, wrapped in somun bread with chopped onions, ajvar, and a dollop of yogurt or sour cream.

Notes

Wet hands with cold water when shaping to prevent sticking. Chill shaped sausages for at least 30 minutes before grilling to help them hold their shape. Use sparkling water in the mixture to keep it light and juicy. Avoid piercing sausages with a fork to retain juices. If mixture is too soft, chill longer or add a tablespoon of fine breadcrumbs. For gluten-free, serve with gluten-free flatbread or lettuce wraps instead of somun bread.

Nutrition

Keywords: Ćevapi, grilled sausages, Bosnian recipe, Balkan food, BBQ sausages, ground beef and lamb, easy grilling, smoky sausages

Find it online: https://flurpchef.com/cevapi-grilled-sausages-recipe-easy-flavorful-bosnian-style-at-home/