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Grilled Bosnian ćevapi tucked into somun bread with chopped raw onion

Bosnian Ćevapi

508kcal
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Prep 30 minutes
Cook 10 minutes
Chilling Time 2 hours
Total 2 hours 40 minutes
Juicy Bosnian beef ćevapi made with just beef and salt, chilled for a firm texture and grilled until browned. Serve with warm somun and chopped raw onion.
Servings 4 servings
Course Main Course
Cuisine Bosnian

Ingredients

  • 1 3/4 lb ground beef 18–20% fat; well chilled
  • 1/2 oz fine salt weigh accurately
  • 2 tbsp cold water for moistening hands only
  • 1 tsp neutral oil only if needed to grease the pan
  • Somun or lepinja optional; for serving
  • Chopped raw onion optional; for serving
  • Ajvar optional; for serving
  • Kajmak optional; for serving

Equipment

  • Mixing bowl Chill before mixing.
  • Kitchen scale For the beef and salt.
  • Tray and cover Keep raw and cooked meat separate.
  • Grill or heavy grill pan Use a little oil only if necessary.
  • Tongs Use clean utensils for cooked meat.
  • Meat thermometer Check the center of a thick piece.
  • Small bowl For cold water to moisten your hands.
Start Cooking

Method

  1. Keep everything cold. Chill the mixing bowl and keep the beef refrigerated until you are ready to begin.
  2. Mix the beef and salt. Sprinkle the salt evenly over the cold beef. Knead, fold, and press for 5–7 minutes, until slightly sticky and cohesive. If the mixture warms up, refrigerate it for 15 minutes before continuing.
  3. Chill the mixture. Press into a shallow covered container and refrigerate for 90 minutes at 40°F (4°C) or colder.
  4. Shape the ćevapi. Divide into portions weighing about 0.9 oz (25 g) each. With lightly dampened hands, compact each portion and roll into a cylinder about 2½–3 inches (6–8 cm) long and ⅝–¾ inch (1.5–2 cm) thick. Use the water to moisten your hands; do not pour it into the meat.
  5. Chill the shaped pieces. Arrange on a clean tray with a little space between them. Cover and refrigerate for another 30 minutes.
  6. Preheat the grill. Heat a grill, griddle, or heavy grill pan thoroughly. Lightly oil the pan only if its surface needs it.
  7. Grill and turn. Cook with space between the pieces for about 8–10 minutes, turning several times to brown evenly. Work in batches if necessary, keeping uncooked pieces refrigerated. Lower the heat if the surface starts to burn.
  8. Check doneness and serve. Use a meat thermometer to check the center of a thick piece. Cook ground beef to 160°F (71°C). Transfer with clean utensils to a clean plate and serve immediately with warm somun, chopped raw onion, and optional ajvar or kajmak.

Nutrition

Calories508kcalProtein34.34gFat40gSaturated Fat15.35gPolyunsaturated Fat1.04gMonounsaturated Fat17.52gTrans Fat2.46gCholesterol142mgSodium1490.98mgPotassium540.28mgCalcium36.84mgIron3.89mg

Notes

  • Beef: Use ground beef with 18–20% fat. Very lean beef makes firmer, drier ćevapi.
  • Salt: Weigh it accurately; the source ratio is 1.75% of the beef weight. US weights are rounded for kitchen use; select Metric to follow the source weights precisely.
  • Texture: Thorough mixing and the two chilling stages provide the binding. No egg, breadcrumbs, onion, garlic, or baking soda is needed in this simple version.
  • Timing: Cooking time is for one uncrowded batch; a small pan or a doubled recipe can take longer. Keep raw portions covered and refrigerated between batches.
  • Nutrition: Estimated per serving for beef and salt only, using the WPRM calculator and the source metric weights. Optional pan oil, bread, onion, ajvar, and kajmak are excluded. Fat lost during cooking varies.