Cooking Cevapi On Bbq: A Beginner's Guide

Cevapi, or Ćevapi, is a staple Balkan dish that is a popular street food and a must-have at every Balkan gathering or barbecue. It is a simple dish of grilled minced meat, shaped into small rolls, and is often made with beef, lamb, or pork. The dish is said to have originated during the Ottoman Empire and is now considered the national dish of Bosnia and Serbia. In this article, we will discuss how to cook Cevapi on a BBQ.

How to prepare the meat

To prepare the meat for Cevapi, you will need ground beef, and possibly ground pork and/or lamb. Some recipes suggest a mix of beef, lamb and pork, while others suggest beef alone, like in Bosnia. The fat in the mixture is important, as it will help the cevapi hold their shape, so avoid very lean mince.

You will also need to add garlic, and some recipes suggest onion, either grated or finely chopped. Season with salt and pepper, and you can also add paprika, cayenne pepper, and parsley. One recipe suggests adding an egg to bind the mixture together.

Baking soda is an important ingredient, as it helps to emulsify the mixture and give it a smooth, springy texture. Mix the baking soda with cold water or sparkling water, or even beer, and add it to the meat mixture. You can also add shaved ice to the mixture to make it even smoother.

Take your time to massage the mixture together, and then roll it into small balls, before shaping it into small sausage shapes.

How to shape the cevapi

To shape the cevapi, start by taking a small handful of the meat mixture and rolling it into a ball. Then, use your hands to form it into a small sausage shape. Pat each end to flatten it and place it on a plate. The length of each cevapi should be around the width of your hand, and it is thought that the golden standard for thickness is 5cm. However, you can choose the size based on your own preferences. Repeat this process until you have used up all of the meat mixture.

How to cook the cevapi

How to Cook Cevapi

Cevapi is a traditional Balkan dish of grilled minced meat, often served in a sandwich or with flatbread. It is a simple dish to make and can be prepared in various ways, including grilling, oven baking, and pan-frying. Here is a step-by-step guide on how to cook Cevapi on a BBQ:

Ingredients:

• Minced meat (traditionally beef, but can also be a mix of beef, lamb, and/or pork)
• Garlic
• Onion (grated or finely chopped)
• Egg
• Bicarbonate of soda (also known as baking soda)
• Sparkling water (or beer)
• Salt
• Pepper
• Paprika (sweet or smoked)
• Oil for grilling

Optional Ingredients:

• Cumin
• Parsley
• Chilli flakes
• Sour cream
• Cheese (e.g. Serbian kajmak cheese)
• Yogurt
• Garlic sauce

Instructions:

• In a large bowl, combine the minced meat, grated onion, garlic, egg, and spices (salt, pepper, paprika). You can also add some chopped parsley at this stage for extra flavour.
• In a separate small bowl, mix the bicarbonate of soda and sparkling water (or beer). This step is important as it creates a light and airy texture in the sausages.
• Add the sparkling water and bicarbonate of soda mixture to the meat mixture. Use your hands to combine and scrunch the mixture together.
• Cover the bowl and place it in the refrigerator to chill for 24 hours. This allows the flavours to develop and the meat to firm up.
• The next day, preheat your BBQ grill to medium-high heat (around 400°F). Lightly oil the grill to prevent sticking.
• Remove the meat mixture from the refrigerator. Take a large spoonful of the mixture and form it into a ball, then shape it into a sausage shape, similar to a kebab, about 4-5 inches long.
• Place the sausages on the preheated grill and cook for 10-15 minutes, turning occasionally, until grill marks appear on all sides. You can also cook them under a hot grill in the oven for a similar amount of time.
• The Cevapi are ready when they are browned and crispy on the outside, and slightly pink on the inside. Use a kitchen thermometer to check the doneness – the internal temperature should reach 165°F.
• Remove the sausages from the grill and let them rest for a few minutes before serving.

Serving Suggestions:

Cevapi is traditionally served with lepinja or somun flatbread, chopped raw onions, and ajvar sauce (a red pepper-based spread). You can also serve it with sour cream, cheese, yogurt, garlic sauce, or a simple Shopska Salad (a salad of freshly sliced tomato and cucumber).

Storage and Reheating:

Cevapi can be stored in the refrigerator for a day or two and are delicious served cold. They can also be reheated in a hot oven, microwave, or fried in a pan with some oil until piping hot.

Freezing:

You can freeze Cevapi before or after cooking. To freeze raw sausages, place them on a tray and freeze until solid, then transfer to a freezer bag. Frozen raw sausages will keep for 1-2 months. Cooked sausages can be frozen for 2-3 months. Defrost thoroughly before reheating.

What to serve with cevapi

Cevapi is a delicious dish from the Balkan region of southeastern Europe. It is a popular food in Bulgaria, Serbia, Bosnia, Croatia, Macedonia, Albania, Moldova, Bulgaria, Montenegro, and Kosovo, as well as some non-Balkan countries like Italy and Austria.

Cevapi is often served with a side dish, and there are plenty of options to choose from. Here are some ideas for what to serve with cevapi:

Potatoes

French fries are a classic pairing for cevapi, offering a delightful salty crunch that contrasts and complements the smoky, savory flavor of the dish. You could also serve mashed potatoes, which provide a smooth texture and mild flavor that allows the flavors of the cevapi to shine.

Bread

Soft, warm pita bread or flatbread offers a delightful textural contrast to cevapi and is perfect for scooping up the sausages or any accompanying sauces. Lepinja bread rolls are traditionally served with cevapi in Bosnia and Herzegovina.

Salads

A refreshing salad can provide a nice contrast to the hearty and savory cevapi. Options include a Greek salad, a tabbouleh salad, or a Shirazi salad, which is a mix of diced cucumbers, tomatoes, and onions, often dressed with lime juice and olive oil. You could also serve cevapi with Shopska salad, which is made with cucumbers, tomatoes, onions, and bell peppers, and topped with feta or cotija cheese.

Sauces and Dips

Cevapi is often served with ajvar, a spicy red pepper relish made from peppers and aubergines. Tzatziki, a traditional Greek sauce made from yogurt, cucumber, garlic, and dill, can also add a cool, tangy touch to the meal. Sour cream or kajmak, a type of Serbian cream cheese, are other popular toppings for cevapi.

Vegetables

Grilled vegetables, such as bell peppers, zucchini, and eggplant, are a healthy and flavorful side dish option. Honey-glazed carrots are another sweet and tasty accompaniment.

Other Sides

Other sides that go well with cevapi include onion rings, coleslaw, baba ganoush, garlic bread, potato rosti, and sausage-stuffed peppers.

So, there you have it! Plenty of options to choose from to create a delicious and well-rounded meal with cevapi as the star.

The history of cevapi

Cevapi (or ćevapčići) is a grilled dish of minced meat found traditionally in the countries of southeast Europe (the Balkans). It is considered a national dish of Bosnia and Herzegovina and Serbia, but is also common in Albania, Bulgaria, Slovenia, Croatia, Kosovo, Montenegro, North Macedonia, and Western Romania.

The word "ćevap" comes from Persia, where it means "grilled meat" or "meat on a skewer". Cevapi were present even in Ancient Greece, as evidenced in Homer's epics, the "Iliad" and "Odyssey". Cevapi first appeared in the Balkans during the Ottoman rule, with the arrival of the Turks, and quickly became entrenched in the region's cultural identity.

Cevapi is believed to have been influenced by the Turkish "kofte kebab", a type of skewered grilled meat dish made from ground meat. The dish is also similar to Greek souvlaki. During the Ottoman period, a version of Cevapi was made by Hajduks (rebels and outlaws) who were partisan freedom fighters against Ottoman oppression. Their version, known as "hajduki cevap", consisted of pieces of seasoned meat and smoked lard roasted on skewers over an open fire.

In the 19th century, Cevapi began to appear in kafanas (taverns) in Belgrade, Serbia, and quickly became a favourite among the drinking crowds. By the early 20th century, Cevapi had spread across all of Yugoslavia and beyond, becoming a popular street food item. Today, it is considered a symbol of Balkan culture and heritage and is enjoyed by locals and visitors alike.

Each region has its own unique recipe for Cevapi, which differs in shape, taste, and side dishes. The meat used can vary, with some regions using only beef, while others use a combination of meats such as pork, lamb, mutton, or goat. The dish is typically seasoned with a blend of spices, including paprika, salt, pepper, and cumin, and served with flatbread, onions, and a variety of dips and relishes.

Frequently asked questions