🌭 Ćevapčići with somun and kajmak

Name: Ćevapčići with somun and kajmak
Total time: 40 min
Yield: 4
Cuisine: Balkans · Bosnia and Herzegovina
Ingredients: 500 g minced beef; 300 g minced lamb; 3 garlic cloves, crushed; 1 tsp sweet paprika; 1 tsp salt and ½ tsp pepper; 4 somun or pita-style flatbreads; 1 onion, finely chopped; 100 g kajmak

Origin: Balkans · Bosnia and Herzegovina

645kcal

per serving · 300 g

215kcal

per 100 g

45 gProtein15 g / 100 g

36 gFat12 g / 100 g

30 gCarbs10 g / 100 g

Ćevapčići are small skinless grilled sausages of minced beef and lamb seasoned with garlic and paprika. A classic portion of ten is served tucked into a warm, fluffy somun flatbread with chopped raw onion and a spoon of kajmak, a soft, creamy aged dairy spread. They are smoky and juicy, and the bread soaks up the meat juices.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Low-carb10 g carbs per 100 g

✓

High protein15 g protein per 100 g — 28% of the calories

Not vegetarianbecause of: beef, lamb

Not veganbecause of: beef, lamb, kajmak clotted cream

Contains glutenbecause of: somun bread

Contains dairybecause of: kajmak clotted cream

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

beeflambgarlicpaprikasomun breadonionkajmak clotted cream

Recipe

4 servings40 min

Ingredients

500 g minced beef
300 g minced lamb
3 garlic cloves, crushed
1 tsp sweet paprika
1 tsp salt and ½ tsp pepper
4 somun or pita-style flatbreads
1 onion, finely chopped
100 g kajmak

Method

Mix the meats with the garlic, paprika, salt and pepper and knead for a few minutes; chill for 1 hour.
Shape into finger-sized sausages about 8 cm long.
Grill over hot coals or a griddle for 8–10 minutes, turning, until browned and cooked through.
Warm the bread on the grill, fill with ten sausages, onion and kajmak.

How to make it lighter

Order five pieces instead of ten — it halves the meat portion.
Use a thin layer of kajmak or skip it, keeping the onion for flavour.
Add a big side of tomato and cucumber salad and eat only half of the bread.

History

Grilled minced-meat sausages spread through the Balkans during the Ottoman period and are related to kebabs found across the former empire. Sarajevo and Banja Luka are especially known for their ćevapi, and a portion of ten in somun is a standard order in Bosnian grill houses today.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →