Experienced cooks say that making ćevapi isn’t particularly complicated—the key lies in good-quality meat, the method of preparation, and letting the mixture rest.
The preparation and serving methods also differ depending on the region where they are made.
Based on countless tutorials, recipes, and supposedly revealed secrets circulating both offline and online, I’ve managed to put together something that should come close to the authentic, secret recipe.
True ćevapi are made only from meat and spices—no eggs, bread, breadcrumbs, or other additions. Some experienced makers even claim that pork has no place in ćevapi, but to soften the strong flavors of beef and lamb, adding a small amount of pork isn’t a bad idea.
One essential rule is that the meat used for ćevapi should never be lean. When it comes to beef, the best choice is high-quality, fattier cuts, such as meat from the ribs and neck.
Ingredients for the mixture:
- 1 kg beef (neck cut)
- 50 ml water
- 1 teaspoon salt
- 1/3 teaspoon black pepper
- 3 cloves of garlic, finely chopped
Preparation:
Originally, garlic, salt, and pepper are boiled in water. Once the water cools, it’s strained and poured over the beef, which is cut into cubes. This way, only the flavored water is added—and it’s enough to make the mixture well-seasoned.
Traditionally, the beef cubes are left overnight in the fridge, covered with a damp linen cloth. The next day, the meat is ground twice using a meat grinder. If you don’t have a grinder and don’t want to use a blender, you can ask the butcher to grind the meat twice for you.
After grinding, the meat needs to be kneaded for about 30 minutes.
Then, the meat is covered with plastic wrap (or a linen cloth) and left to rest for another 3-4 hours, this time outside the fridge.
Before shaping the ćevapi, mix 1 teaspoon of baking soda into the meat. This helps make the ćevapi lighter and “airier.”
Finally, the meat is pushed through a special sausage press for shaping ćevapi. The key is to press the mixture tightly, avoiding any air pockets, so the texture is dense and compact. This is how you get ćevapi that “bounce” on the grill like little rubber balls.
Cook the ćevapi on a grill, in the oven, or fry them in a pan, making sure to turn them regularly for even cooking.