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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Dissolve the baking soda in the sparkling water. Add it to the beef with the salt. Mix firmly for about 3–5 minutes, until the meat becomes sticky and cohesive.
Cover and refrigerate for 12–24 hours to allow the salt to work through the meat and improve the texture.
Shape into 10–12 cylinders, approximately 7–9 cm long and 2 cm thick. Grill over high heat or cook in a very hot skillet, turning until nicely browned and cooked through to 71°C internally.
Serve hot with ajvar, warm flatbread or somun, and finely chopped raw white onion.
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For the classic ćevapi flavor, leave out the garlic and pepper initially. Many Bosnian-style versions rely primarily on beef and salt.
Can I add garlic and pepper?
Yes, but for the classic flavor, it's recommended to start with just beef and salt.
How long should I rest the meat?
Refrigerate for 12–24 hours to improve texture.
What should I serve with ćevapi?
Serve with ajvar, warm flatbread or somun, and finely chopped raw white onion.
What is the ideal internal temperature for ćevapi?
Cook until the internal temperature reaches 71°C.
