Authentic recipe for Balkan Ćevapi
When ready to cook, remove the bowl from the fridge
Repeat the above step until all your Ćevapi are formed. Allow them to rest at room temperature while you fire up a charcoal grill or heat a grill pan to as hot as it will go.
Grill Ćevapi for a minute or two on each surface or until they’re nicely browned and showing grill marks on the outside but are still juicy and tender in the center.
Serve your grilled Ćevapi with pita, ajvar and chopped, raw onions.
The exact cooking time will depend on the temperature of your grill or pan and the diameter of your Ćevapi. I recommend grilling and timing one Ćevapi, then cutting in half and checking for doneness – that way you’ll have a general guideline to go by before putting a large batch on the grill.
If you're using a grill pan, by the way, make sure not to crowd the pan as it will decrease the temperature of the pan, inhibit browning and greatly increase the cooking time.