1
Combine the MeatsIn a large bowl, combine ground beef, pork, and lamb. Mix thoroughly until no streaks remain. The three-meat blend gives Serbian cevapčicí their distinctive rich flavor.
2
Season and MixAdd garlic, sweet paprika, hot paprika, salt, pepper, baking soda, sparkling water, and parsley. Mix vigorously by hand for 3-4 minutes until uniform and slightly sticky.
3
Chill the MixtureCover tightly and refrigerate for a minimum of 2 hours, ideally overnight. This allows the baking soda to tenderize the meat and the spices to infuse deeply.
4
Shape into CylindersWith lightly wet hands, roll 40-50g portions into cylinders approximately 8 cm long and 2 cm thick. Serbian cevapčicí are typically slightly chunkier than Bosnian ones.
5
Fire Up the GrillPrepare a charcoal grill until coals are glowing and ash-covered. Alternatively use a gas grill on high. Lightly oil the grill grates before cooking.
6
Grill to PerfectionLay cevapčicí on the hot grill in a single layer without crowding. Cook 3-4 minutes per side, turning carefully. Total cooking time is 12-16 minutes until charred outside and cooked through.
7
Serve ImmediatelyPlate on a warm serving platter alongside warm somun bread, diced white onion, kajmak, and ajvar. Eat right away for the best experience.