👨‍🍳 Instruções

1. 1

   In a large bowl, combine the ground beef, ground lamb, grated onion, minced garlic, baking soda, salt, and black pepper.

   💡 Dicas Profissionais: Ensure onion is very finely minced or grated to avoid large pieces.
2. 2

   Add the cold water and mix everything thoroughly with your hands for at least 5-10 minutes. The mixture should become sticky and well-emulsified.

   💡 Dicas Profissionais: Kneading the meat well is crucial for texture.
3. 3

   Cover the bowl and refrigerate the mixture for at least 2-4 hours, or preferably overnight, to allow the flavors to meld and the mixture to firm up.

   💡 Dicas Profissionais: Chilling makes the meat easier to shape.
4. 4

   Shape the meat mixture into small, finger-sized sausages (about 10-15 cm long and 2 cm thick).

   💡 Dicas Profissionais: Moisten your hands with water to prevent sticking.
5. 5

   Preheat your grill or grill pan to medium-high heat. Lightly oil the grates.

   💡 Dicas Profissionais: Ensure the grill is hot before adding the ćevapi.
6. 6

   Grill the ćevapi for about 5-7 minutes per side, or until nicely charred and cooked through.

   💡 Dicas Profissionais: Turn them frequently to ensure even cooking.
7. 7

   Serve hot with chopped raw onions, a dollop of ajvar, and warm lepinja (Balkan flatbread) or pita bread.