Entree: Montenegro – National Cuisine – Cevapi (Grilled skinless minced meat sausages traditionally served with flatbread and condiments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr 15 min

Cook 8 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef
- 8 oz (225 g) ground lamb
- 1/2 tsp (2.5 g) baking soda
- 1 tbsp (8 g) sweet paprika
- 1 tsp (5 g) sea salt
- 1/2 tsp (2 g) freshly ground black pepper
- 3 cloves garlic, minced (approx. 5/16 oz (9 g))
- 2 tbsp (30 ml) sparkling water or ice water
- 1 tbsp (15 ml) vegetable oil for grilling
- 4 flatbreads or somun
- 1 cup (240 g) ajvar or roasted red pepper relish
- 1 medium onion, thinly sliced (approx. 6 oz (170 g))

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 8 oz (225 g) ground lamb
- 1/2 tsp (2.5 g) baking soda
- 1 tbsp (8 g) sweet paprika
- 1 tsp (5 g) sea salt
- 1/2 tsp (2 g) freshly ground black pepper
- 3 cloves garlic, minced (approx. 9 g)
- 2 tbsp (30 ml) sparkling water or ice water
- 1 tbsp (15 ml) vegetable oil for grilling
- 4 flatbreads or somun
- 1 cup (240 g) ajvar or roasted red pepper relish
- 1 medium onion, thinly sliced (approx. 6 oz / 170 g)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine ground beef, ground lamb, baking soda, paprika, salt, pepper, and minced garlic. Mix gently until evenly combined; avoid overworking the meat.
2. Add sparkling water and mix just until incorporated. Cover and refrigerate for at least 1 hour or up to overnight to allow flavors to meld.
3. With slightly damp hands, shape the mixture into small finger-length sausages about 3 inches (7.62 cm) long and 3/4 inch (1.91 cm) thick (you should get ~12–16 cevapi).
4. Preheat a grill or heavy skillet to medium-high and brush with vegetable oil. Grill or pan-sear the cevapi 3–4 minutes per side until well browned and cooked through (internal temperature about 160°F / 71°C).
5. Warm the flatbreads briefly on the grill or skillet. Serve 3–4 cevapi per person in flatbread with a spoonful of ajvar and a scattering of thinly sliced raw onion.

1. In a large bowl combine ground beef, ground lamb, baking soda, paprika, salt, pepper, and minced garlic. Mix gently until evenly combined; avoid overworking the meat.
2. Add sparkling water and mix just until incorporated. Cover and refrigerate for at least 1 hour or up to overnight to allow flavors to meld.
3. With slightly damp hands, shape the mixture into small finger-length sausages about 3 inches long and 3/4 inch thick (you should get ~12–16 cevapi).
4. Preheat a grill or heavy skillet to medium-high and brush with vegetable oil. Grill or pan-sear the cevapi 3–4 minutes per side until well browned and cooked through (internal temperature about 160°F / 71°C).
5. Warm the flatbreads briefly on the grill or skillet. Serve 3–4 cevapi per person in flatbread with a spoonful of ajvar and a scattering of thinly sliced raw onion.