Balkan Ćevapi

Step 1

Place the ground beef, ground pork, minced onion, and minced garlic into a large bowl; mix with your hands until the meat and aromatics are evenly distributed throughout, about 1 minute.

Step 2

Sprinkle 1 teaspoon paprika, 0.5 teaspoon salt, and 0.5 teaspoon pepper over the meat mixture.

Step 3

Mix with your hands again for about 30 seconds until the seasoning is fully combined; do not overwork the meat or the ćevapi will become dense.

Step 4

Divide the mixture into 8 equal portions by eye, roughly the size of a small apple.

Step 5

Roll each portion between your palms into a log shape about 3 inches long and 1 inch thick, like a small sausage link.

Step 6

Preheat your grill to medium-high heat, or until you can hold your hand 6 inches above the grate for only 3 seconds before the heat forces you to pull it away.

Step 7

Lightly oil the grill grate by wiping it with a folded paper towel dipped in oil so the ćevapi won't stick.

Step 8

Place the 8 ćevapi directly on the grill grate, spacing them 2 inches apart so heat can reach all sides.

Step 9

Cook for 3 to 4 minutes without moving them, until the bottom develops a dark brown crust with light char marks.

Step 10

Using tongs, roll each ćevapi a quarter turn to expose a new side to the heat.

Step 11

Cook for another 3 to 4 minutes until that side is also dark brown, then rotate again.

Step 12

Repeat one more time, rotating for a final 3 to 4 minutes, until all four sides are browned and the meat feels firm but yields slightly when pressed with your finger—this means it is cooked through.

Step 13

Transfer the cooked ćevapi to a serving plate and let them rest for 2 minutes so the juices redistribute inside.