Cevapi Kebab


  1. Chuck the meat into a mixing bowl and add the onion, garlic, paprika, black pepper, bicarbonate of soda, loads of salt and the egg. Mix well. Cover and leave in the fridge for 1 hour or overnight.
  2. Divide the mixture into 16 and roll out each one into a 3-4 inch sausage shape. Wet your hands a little to stop the mixture sticking to your hands.
  3. Preheat the oven to 180 fan. Heat the oil in a large non-stick frying pan over a high heat. Add the cevapi and cook them, turning every 1-2 minutes, until golden on two sides. Pop into the oven for 4-5 minutes to finish cooking through.
  4. Remove the cevapi from the pan and add 2 tbsp of water. Once bubbling, dip your bread into the pan to soak up the juices. Layer up with ajvar, onions and your cevapi and serve immediately.


Serves 4-5

450g ground beef 15-20% fat
300g ground lamb 15 – 20% fat
½ an onion, coarsely grated into a pulp
4 cloves garlic, crushed or finely grated
2 tsp smoked paprika
1 tsp finely ground black pepper
½ tsp bicarbonate of soda
1 egg
3 tbsp vegetable oil
1 white onion, finely sliced
Breads to serve
Ajvar to serve

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