Njeguški Ćevapi

Name: Njeguški Ćevapi
Prep time: 130 min
Cook time: 10 min
Total time: 2 h 20 min
Yield: 1
Cuisine: Montenegro
Ingredients: Minced beef, or a mix of beef and lamb — 500 g (1 lb 2 oz); Garlic, minced — 2 cloves; Baking soda — 1 tsp; Paprika — 1/2 tsp; Salt and pepper — to taste; Flatbreads — 4 (lepinja or pita); Onion, chopped, to serve — 1; Ajvar (roasted pepper relish), to serve

The Quirky Foodster Team

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130 min

Prep

10 min

Cook

Servings

Ingredients

Minced beef, or a mix of beef and lamb — 500 g (1 lb 2 oz)
Garlic, minced — 2 cloves
Baking soda — 1 tsp
Paprika — 1/2 tsp
Salt and pepper — to taste
Flatbreads — 4 (lepinja or pita)
Onion, chopped, to serve — 1
Ajvar (roasted pepper relish), to serve

Method

Combine the minced meat with the garlic, baking soda, paprika, salt and pepper, mixing thoroughly.
Cover and refrigerate for at least 2 hours, or overnight, to let the flavours develop and the texture firm up.
Shape the meat mixture into small finger-length sausages.
Grill over hot charcoal (or a hot grill pan), turning occasionally, for 8–10 minutes until browned outside and cooked through.
Warm the flatbreads on the grill briefly.
Serve the grilled ćevapi in the warm flatbread with chopped onion and a spoonful of ajvar.

Introduction: Small grilled minced meat sausages, seasoned simply and served with flatbread and onion, a beloved everyday lunch across Montenegro.

Cultural Background: Ćevapi are enjoyed throughout the Balkans, and Montenegro’s version, often associated with the Njeguši region famed for its smoked ham, reflects the country’s love of simply grilled, well-seasoned meat served for a satisfying midday meal.

Tips: Chilling the meat mixture before shaping helps the sausages hold together well on the grill. Don’t overwork the meat mixture, or the texture can become dense rather than tender.

Variations: Add a pinch of ground cumin to the meat mixture for extra depth. Serve with a dollop of kajmak for a richer version.

Storage: Refrigerate cooked ćevapi in an airtight container for up to 2 days.

Reheating: Reheat in a hot dry pan for a few minutes per side, or briefly under a grill, to restore some char.

Nutrition: Per serving (approx., 5 pieces with bread): 480 kcal, 28 g protein, 22 g fat, 40 g carbohydrate.

FAQs:

Q: What is ajvar?

A: A roasted red pepper and eggplant relish, a common condiment across the

Q: Can ćevapi be made with a food processor?

A: Yes, pulsing the meat briefly can help develop the