1
Mix the MeatIn a large bowl, combine ground beef and lamb. Add garlic, salt, pepper, baking soda, paprika, and sparkling water. Mix thoroughly by hand for 2-3 minutes until slightly sticky and uniform.
2
Knead and RestKnead the mixture for another 1-2 minutes, then cover and refrigerate for at least 1 hour, ideally overnight up to 24 hours. This resting step is essential for texture and flavor.
3
Shape the CevapiWith lightly oiled hands, roll portions into cylinders about 8-10 cm long and 2 cm thick. You should get approximately 20-24 pieces. Chill for 15 minutes before grilling.
4
Prepare the GrillHeat a charcoal or gas grill to high heat. Clean and oil the grates well. A very hot grill is essential for the characteristic char.
5
Grill the CevapiCook for 3-4 minutes per side without moving, turning every few minutes. Total grill time is 12-15 minutes. They are done when deeply browned with a slightly charred exterior.
6
Rest and ServeRest for 2 minutes off the heat. Warm lepinja on the grill, slice open, and tuck in 5-6 cevapi. Top with diced raw onion and kajmak. Serve ajvar on the side.