Authentic Banjalučki ćevapi Recipe Banja Luka, Bosnia and Herzegovina

Grind the baby beef and veal, then mix them together, add the salt, and knead the meat by hand for five minutes.

Refrigerate the meat mixture at 3°C for 12 hours, but it can be refrigerated for up to 24 hours.

Crush the garlic with a garlic press, add it to the meat mixture together with pepper, and knead the meat by hand for 10 minutes.

Shape into tiles, each consisting of four individual ćevapi sausages - shape first into individual pieces, either with the help of a funnel or by hand, in which case your hands should be wet, then stick them together.

Two kilos of meat should amount to about 40 tiles of ćevapi sausages - each tile being 5cm long and with a 2cm diameter.

Once you've shaped the tiles, refrigerate them for at least two hours.

When ready to grill ćevapi, preheat the grill and brush the grid with oil, then place the tiles on the grill and grill them for a few minutes on each side — alternatively, you can pan-grill them, as well.

As tiles of ćevapi are grilling, split open the lepinja flatbreads, dip them in the fat that has rendered from the ćevapi, then place them on ćevapi to steam as they grill.

Serve four tiles inside a single lepinja flatbread, with a side of white onion slices and a pickled pepper.