Ćevapčići: Serbian Minced Meat Rolls

Method

1. 1

   Meat mixture

   In a bowl, combine the minced beef and pork with the grated onion, crushed garlic, sweet paprika, salt and pepper. Knead until you have a uniform, slightly sticky mixture.

2. 2

   Bicarbonate loosening

   Mix the bicarbonate of soda with the sparkling water, pour it over the meat and work it in thoroughly. This gives the texture a lighter feel.

   5 min
3. 3

   Resting

   Cover the mixture and refrigerate for at least a few hours, preferably overnight, so the flavours can come together.

   180 min
4. 4

   Shaping

   With wet hands, take small portions of the mixture and shape them into finger-thick rolls about ten centimetres long.

   10 min
5. 5

   Cooking over embers

   Grill them over charcoal or on a grill for 4 to 5 minutes per side, until nicely browned and cooked through.

   10 min
6. 6

   Serving

   Serve warm, wrapped in lepinja or pitta, with ajvar and raw red onion.