Entree: Bosnia and Herzegovina – National Cuisine – Ćevapi (Grilled skinless minced-meat sausages served with flatbread and raw onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr 15 min

Cook 10 min

Additional 1 hr

Total 1 hr 25 min

Ingredients

- 1 lb (454 g) ground beef
- 1 lb (454 g) ground lamb
- 1 small onion, very finely chopped (approx. 3 oz / 85 g)
- 2 garlic cloves, minced
- 1 tsp (5 g) salt
- 1 tsp (5 g) baking soda
- 1/2 tsp (2.5 g) ground black pepper
- 1/4 cup (60 ml) cold water
- 1 tbsp (15 ml) neutral oil for brushing the grill
- 4 flatbreads or lepinja, warmed
- 1 small red onion, thinly sliced for serving (approx. 3 oz / 85 g)
- 3 tbsp (45 ml) ajvar or sour cream, for serving (optional)

Instructions

1. In a large bowl combine ground beef, ground lamb, very finely chopped onion, minced garlic, salt, baking soda, and black pepper. Mix gently but thoroughly until evenly combined.
2. Add cold water and mix until the mixture becomes slightly sticky and cohesive; cover and refrigerate for at least 1 hour or up to overnight to let flavors meld.
3. With wet hands, shape the meat into small finger-length sausages about 2 inches (5 cm) long and 1/2 inch (1.5 cm) thick. Place on a tray and keep chilled until ready to grill.
4. Preheat a grill or heavy skillet to medium-high and lightly brush the grates or pan with neutral oil. Grill the ćevapi turning occasionally until evenly browned and cooked through, about 8–10 minutes total.
5. Warm the flatbreads briefly on the grill or in oven. Serve ćevapi in lepinja or flatbread topped with sliced raw onion and a spoonful of ajvar or sour cream.
6. Optional: Serve with a simple salad or trimmed roasted peppers to keep the dish authentic to Bosnian street and home traditions.