Cevapi (Balkan Kebabs)

• 1 lb ground beef
• 1/2 lb ground pork
• 1 small onion, finely grated
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• Optional: baking soda for tenderness

Steps

1. 1 In a large bowl, mix beef, pork, onion, salt, paprika, and pepper until just combined. Avoid overmixing.
2. 2 Form the mixture into thin, elongated sausages, about 5 inches long.
3. 3 Preheat a grill or skillet to medium-high heat.
4. 4 Grill the cevapi for about 5-7 minutes per side, until cooked through and browned. Internal temperature should reach 160°F.
5. 5 Serve hot with your choice of accompaniments.

Nutrition

Tips

• For extra tenderness, add a pinch of baking soda to the meat mixture.
• Serve with flatbread, diced onions, and sour cream for a traditional touch.
• If grilling isn't an option, a skillet works just as well.
• Make sure your grill is clean and hot to prevent sticking.
• Leftover cevapi can be reheated gently in a skillet to maintain texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Serving Suggestions

• Serve with warm pita bread and a side of ajvar.
• Pair with a fresh cucumber and tomato salad.
• Offer sour cream and diced onions as toppings.
• Accompany with a squeeze of lemon for brightness.

FAQ