Ćevapi (Skinless Grilled Meat Sausages)

Method

1. 1

   Knead the ground beef and pork with garlic, baking soda, paprika and salt until the mixture turns sticky and pale — this working develops the bind that holds the fingers together on the grill.

2. 2

   Cover and rest the mince overnight in the fridge.

   💡 The overnight rest + soda gives the springy ćevapi bite — same-day mince is just a small burger.

3. 3

   With wet hands, roll the mince into finger-thick cylinders about 7cm long, re-wetting your palms as needed so the meat doesn't stick.

4. 4

   Heat the grill to high and let it get properly hot before the meat goes on.

5. 5

   Grill the ćevapi, rolling often so every side sears, until deeply charred outside and firm to the touch, 8–10 minutes.

   💡 Cut one open if unsure — it should be an even grey-brown throughout with no pink center.

6. 6

   Steam-warm the flatbread over the grill for the last minute so it turns soft and pliable.

7. 7

   Split the bread, stuff with the ćevapi, raw onion and sour cream. Count: at least five each.