Ćevapi u Lepinji
1440 kcal per serving · 71g protein
Juicy hand-rolled beef and lamb fingers grilled over charcoal, tucked into warm lepinja flatbread with diced onion, kajmak cream and ajvar on the side.
Open in Mixit →Ingredients
- 880 g Beef mince
- 400 g Lamb mince
- 4 cloves Garlic
- 1 tsp Baking soda
- 18 g Salt
- 4 pinches Black pepper
- Lepinja bread (flatbread) × 4
- 120 g Kajmak
- Onion × 2
- 120 g Ajvar
Method
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Combine beef and lamb mince
Combine beef and lamb mince with minced garlic, baking soda, salt and pepper.
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Knead vigorously
Knead vigorously for 3-4 minutes until the mixture becomes sticky and uniform.
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Chill for at least 1 hour
Refrigerate for at least 1 hour — overnight is best.
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Shape
With wet hands, roll the mixture into finger-sized sausages about 8cm long and 2cm thick. You should get roughly 8-10 per person.
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Heat a grill pan
Heat a grill pan or barbecue to high heat.
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Grill the ćevapi
Grill the ćevapi for 3-4 minutes per side until well charred outside and cooked through. Cut one open to check — no pink left in the middle, 71°C.
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Do not press them down
Do not press them down.
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Assemble
Warm the lepinja bread on the grill for 30 seconds per side. Split open, spread kajmak inside, load with ćevapi and top with finely diced raw onion. Serve with ajvar on the side.
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