Traditional Balkan Ćevapi (Grilled Meat Sausages)

Ingredients

• 500 g Ground beef (shoulder or neck, slightly fatty) (Preferably freshly ground twice for a fine texture)
• 10 g Salt (Fine sea salt)
• 2 g Black pepper (Freshly ground)
• 50 ml Sparkling mineral water (Adds tenderness and flavor)
• 1 g Baking soda (A pinch (about 1/8 tsp))
• 5 ml Lemon juice (A few drops, freshly squeezed)
• 30 ml Additional sparkling mineral water (About 2 tbsp, to adjust consistency after adding soda)
• 10 ml Vegetable oil (Just a few drops for pan‑frying)
• 1 medium Onion (Finely chopped, served raw on the side)

Instructions

1. Combine meat, salt, pepper and water

   Place the 500 g ground beef in a large bowl. Add 10 g salt, 2 g black pepper and 50 ml sparkling mineral water. Mix vigorously with your hands (or a sturdy spoon) until the mixture becomes sticky and uniform.

   Time: PT10M

2. Rest the mixture in the fridge

   Cover the bowl tightly with plastic wrap and place it in the refrigerator. Let it rest for at least 3 hours, preferably overnight, so the salt, soda and carbonation work their magic.

   Time: PT3H

   Temperature: 4°C

3. Activate with baking soda, lemon and extra water

   Remove the bowl from the fridge. In a small cup, dissolve a pinch (≈1 g) of baking soda with a few drops (≈5 ml) of lemon juice and add about 30 ml sparkling water. Pour this into the meat mixture and knead for another 5 minutes until the texture is compact and slightly airy.

   Time: PT5M

4. Form meat balls

   Divide the mixture into 20 equal portions (about 25‑30 g each). Roll each portion into a smooth ball, squeezing out any air pockets.

   Time: PT10M

5. Shape the ćevapi

   Lay a strip of freezer‑bag (8‑9 cm wide) on a clean surface. Place a ball in the centre, fold the strip over, and press gently with a dough divider or the flat side of a ruler to elongate the ball into a 8‑9 cm long, 1‑cm thick sausage shape. Repeat for all balls.

   Time: PT10M

6. Heat the pan

   Add a few drops of vegetable oil to a skillet and heat over medium‑high heat until the oil shimmers (about 180°C).

   Time: PT5M

   Temperature: 180°C

7. Pan‑fry the ćevapi

   Place the ćevapi in the hot pan, leaving space between them. Cook for 4‑5 minutes, turning frequently so they brown evenly and cook through.

   Time: PT5M

   Temperature: 180°C

8. Drain excess oil

   Transfer the cooked ćevapi to a plate lined with paper towels to absorb any leftover oil.

   Time: PT2M

9. Serve

   Arrange the ćevapi on a serving platter and sprinkle with finely chopped raw onion. Serve immediately with flatbread or salad if desired.

   Time: PT1M

Nutrition Facts

Calories

500

Protein

45 g

Carbohydrates

0 g

Fat

30 g

Fiber

0 g

Ingredient Substitutions

• Instead of Ground beef (shoulder or neck, slightly fatty): Beef chuck, Ground lamb (will change flavor)
• Instead of Salt: Kosher salt
• Instead of Black pepper: White pepper
• Instead of Sparkling mineral water: Club soda
• Instead of Baking soda: Baking powder (use half the amount)
• Instead of Lemon juice: White vinegar (1/4 tsp)
• Instead of Additional sparkling mineral water: Club soda
• Instead of Vegetable oil: Canola oil, Olive oil
• Instead of Onion: Red onion, Scallions

Equipment Needed

• Large mixing bowl
• Plastic wrap (cling film)
• Refrigerator
• Kitchen scale
• Measuring spoons
• Small bowl for soda/lemon mixture
• Hand (or sturdy spoon) for mixing
• Freezer‑bag strip (8‑9 cm wide) or parchment strip
• Dough divider or flat ruler (optional)
• Skillet or frying pan
• Stove (medium‑high heat)
• Tongs or spatula
• Paper towels

Critical Steps — Do Not Skip

• Resting the meat mixture in the refrigerator (step 2)
• Adding baking soda, lemon juice and extra water (step 3)
• Heating the pan to the correct temperature (step 6)
• Properly pan‑frying and turning the ćevapi (step 7)

Chef Tips from the Video

• For an authentic flavor, add a tiny pinch of smoked paprika to the meat mixture.
• Serve with flatbread (lepinja), kajmak and ajvar for a complete Balkan experience.
• If you have a meat grinder, grind the beef twice for a finer texture.

Troubleshooting

Storage

Refrigerator: Store cooked ćevapi in an airtight container for up to 3 days.

Freezer: Uncooked, shaped ćevapi freeze well for up to 2 months. Thaw in the fridge before cooking.

Room temperature: Do not keep raw ćevapi at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the meat mixture a day ahead and keep it covered in the fridge; the flavors improve.
• Shape the ćevapi, place them on a tray, freeze solid, then transfer to a zip‑top bag for later cooking.
• If you prefer grilling, pre‑heat a charcoal grill to medium‑high and cook the ćevapi the same way.