Cevapi

Name: Cevapi
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Yield: 24 Cevapi
Ingredients: 1 tbsp olive oil; ½ sweet onion; 1 lb ground beef; ½ lb ground lamb; ½ tsp salt; ½ tsp pepper; 2 ½ tsp onion powder; 1 ½ tsp paprika

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
50 mins
Servings
24 Cevapi
Calories
83 kcal
Course
Main Course
Cuisine
European

Cevapi

Dominic Levy

Report

Cevapi are flavorful kebabs from Bosnia and Herzegovina. They are made from a savory blend of ground beef and lamb meat, and are grilled over a charcoal flame.

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

1 tbsp olive oil
½ sweet onion minced
1 lb ground beef
½ lb ground lamb
½ tsp salt
½ tsp pepper
2 ½ tsp onion powder
1 ½ tsp paprika

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

In a medium pan, heat up 1 tbsp olive oil. Add ½ chopped sweet onion to the pan, and saute until translucent. This should take about 5 minutes.
In a bowl, use your hands to combine all of the ingredients together (1 lb ground beef, ½ lb ground lamb, ½ tsp salt, ½ tsp pepper, 2 ½ tsp onion powder, 1 ½ tsp paprika), including the cooked onions.
Cover and let sit in the fridge for about 30 minutes.
Using your hands, form small cevapi balls about the size of a golf ball. Then, press them into an oval shape.
Place 3 cevapi on each skewer and set aside.
Heat up a charcoal grill. Place the cevapi skewer on the grill, and cook them for about 5 minutes until they are browned on one side. Then, flip them over and cook them on the other side. Continue cooking until they are cooked through.
You may also pan fry the cevapi or cook on an indoor, electric grill.

Notes

Recipe copyright The Foreign Fork for educational or personal use only.
I use a sweet onion. Mince it very finely, as you won’t want large pieces of onion in your meatballs
I use 85% lean
If you cook on an electric grill, you may need to remove them from the skewers, grill them, then put them back on the skewers at the end.
If you don’t like chunks of onions, you can also grate them on a cheese grater and that will make them blend into the meat more
You can cook the cevapi to your desired temperature (medium rare, well done, etc)
Leftovers can be kept in an airtight container and stored in the fridge for up to 3-4 days
Onion: I use a sweet onion. Mince it very finely, as you won’t want large pieces of onion in your meatballs
Ground Beef: I use 85% lean

Nutrition Information

Show Details

Serving 1serving Calories 83kcal (4%) Carbohydrates 1g (0%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 20mg (7%) Sodium 67mg (3%) Potassium 83mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 10IU (0%) Vitamin C 1mg (1%) Calcium 7mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Cevapi

Amount Per Serving

Calories 83 kcal

% Daily Value*

Serving	1serving
Calories	83kcal	4%
Carbohydrates	1g	0%
Protein	5g	10%
Fat	7g	11%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	20mg	7%
Sodium	67mg	3%
Potassium	83mg	2%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	10IU	0%
Vitamin C	1mg	1%
Calcium	7mg	1%
Iron	1mg	6%