Serbian · Serbia
Slow-Roasted Serbian Ćevapi with Lepinja and Kajmak
A variation of traditional Serbian Ćevapi where the meat is slow-roasted for enhanced flavor and tenderness, served with lepinja and kajmak.
Ingredients
Method
- In a bowl, mix the minced beef with chopped onion, garlic, paprika, salt, and pepper.
- Form the mixture into small sausage-shaped pieces.
- Place the Ćevapi in a roasting pan and cover with aluminum foil.
- Roast in a preheated oven at 120°C (250°F) for 60 minutes.
- Uncover and continue roasting for another 15-20 minutes until the surface is slightly browned.
- Serve with warm lepinja, raw onion slices, and kajmak.
- Check that the ground meat reaches 71°C (160°F) throughout before serving.
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