Traditional balkan ćevapi

• 450 g ground beef (80/20 fat ratio)
• 230 g ground lamb
• 3 cloves garlic, finely minced
• 5 ml salt
• 5 ml black pepper
• 2 ml baking soda
• 60 ml sparkling water
• Lepinja or flatbread for serving
• 1 large white onion, sliced into rings
• Red pepper flakes or Aleppo pepper for garnish
• 5 ml neutral oil, for the grill or skillet

1. In a large bowl, combine the ground beef and ground lamb.
2. Add the minced garlic, salt, pepper, and baking soda to the meat.
3. Gradually pour in the sparkling water while mixing the meat by hand. Knead the mixture for about 5-10 minutes until it becomes smooth and slightly elastic.
4. Cover the meat and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld.
5. Shape the mixture into small cylinders (about 3 inches long and 3/4 inch thick).
6. Heat a grill or a heavy cast-iron skillet over medium-high heat. Lightly oil the surface.
7. Grill the sausages for about 10-12 minutes, turning frequently, until they are browned on all sides and cooked through.
8. Briefly toast the flatbread on the grill to soak up some of the meat juices.

Serve the hot ćevapi tucked inside warm lepinja flatbread. Accompany with a generous portion of raw sliced onions, a side of ajvar (roasted red pepper spread), and kajmak (clotted cream). Sprinkle with red pepper flakes for extra heat as shown in the image.