Cevapi

5 from 1 vote

Cevapi are flavorful kebabs from Bosnia and Herzegovina. They are made from a savory blend of ground beef and lamb meat, and are grilled over a charcoal flame.

Course Main Course, meat

Cuisine Bosnia and Herzegovina, european

Prep Time 10

Cook Time 10

Resting Time 30

Total Time 50

Servings Cevapi

Calories 83kcal

Author Alexandria Drzazgowski

Equipment

Ingredients

1 tbsp Olive oil
½ sweet onion minced
1 lb ground beef
½ lb ground lamb
½ tsp Salt
½ tsp Pepper
2 ½ tsp Onion powder
1 ½ tsp Paprika

Instructions

In a medium pan, heat up 1 tbsp olive oil. Add ½ chopped sweet onion to the pan, and saute until translucent. This should take about 5 minutes.
In a bowl, use your hands to combine all of the ingredients together (1 lb ground beef, ½ lb ground lamb, ½ tsp salt, ½ tsp pepper, 2 ½ tsp onion powder, 1 ½ tsp paprika), including the cooked onions.
Cover and let sit in the fridge for about 30 minutes.
Using your hands, form small cevapi balls about the size of a golf ball. Then, press them into an oval shape.
Place 3 cevapi on each skewer and set aside.
Heat up a charcoal grill. Place the cevapi skewer on the grill, and cook them for about 5 minutes until they are browned on one side. Then, flip them over and cook them on the other side. Continue cooking until they are cooked through.
You may also pan fry the cevapi or cook on an indoor, electric grill.

Notes

Recipe copyright The Foreign Fork for educational or personal use only.

If you cook on an electric grill, you may need to remove them from the skewers, grill them, then put them back on the skewers at the end.
If you don’t like chunks of onions, you can also grate them on a cheese grater and that will make them blend into the meat more
You can cook the cevapi to your desired temperature (medium rare, well done, etc)
Leftovers can be kept in an airtight container and stored in the fridge for up to 3-4 days
Onion: I use a sweet onion. Mince it very finely, as you won’t want large pieces of onion in your meatballs
Ground Beef: I use 85% lean

Nutrition