Rosa Cooking

Cevapi # 2

A long time ago I published a recipe for kebabs from my mother. This is another mother's recipe and this one reminds me the most of the taste of the famous Banja Luka kebabs. Unfortunately, the shape is not the same, but the taste is closest to real Banja Luka kebabs.

Preparation steps

  • Put all the listed ingredients in a larger bowl and mix well to combine everything. Cover with plastic wrap and leave in the fridge for 2-3 hours.
  • When the meat has set, shape the cevaps with your hands about 8 cm long. You can also form them with a syringe or icing. Arrange the prepared cevape in a pan coated with oil.
  • When finished, cover the kebabs with plastic wrap and leave them in the fridge to stand for 24 hours, if possible for at least 12 hours. The longer they last, the better.
  • I get 46 pieces from this quantity. Since this quantity is quite large, you can freeze them raw.
  • You can fry them on the grill over low heat, or on an electric grill or Teflon pan. The grill does not need to be coated with oil. I usually fry them on an electric grill. I fry them at a medium temperature for 4 minutes on one side, then turn them over, cover with aluminum foil and fry for 5 minutes on the other side.
  • Finally I fry them on the sides for 2 minutes on each side exposed.
  • Lepinje # 2


cevapi meat

You might also like...

Aromatic lamb roll

Aromatic lamb roll

In the age of young potatoes, lamb at the table will become even more appealing. With slices of prosciutto and spices, we promise, even the greatest characters will not resist it. As a side dish, we suggest a salad of dill and vegetables.

Breaded pancakes with turkey

Breaded pancakes with turkey

You can also prepare this dish from leftovers of roasted or stewed meat, and it is equally delicious from cooked ham or ham in a wrapper. It can be an excellent appetizer, and with salad and sauce - a main course.

Chicken roll with apples

You like to surprise and be surprised - then this is the right dish for you. Serve it equally bold and innovative to the eager guest and we guarantee layered delight - rolls, stuffing, sauce, your taste and culinary skills.

Chicken with honey

Chicken with honey

Like life, bitter and sweet, with mustard and honey, the exotic marinade introduces an interesting mix of oriental flavors and an oriental meal in which you don’t necessarily have to serve rice.

Delicatessen rolls

Delicatessen cucumbers in delicatessen meat rolls. They are part of a meat filling and a fine cream sauce. With a side dish of rice or mashed potatoes, it will give a unique delicious taste.

Rabbit in foil

Provencal herbs bring the scents of southern France and turn dishes into real magic! The basis of this mixture is rosemary, thyme and laurel, to which are added oregano, basil, savory, lavender… Try Provencal herbs with rabbit in foil.

Stuffed duck

On Christmas Eve you will surely prepare fish, on the New Year a piglet and sarma, and on Christmas we suggest that you surprise your family and friends with stuffed with duck.

Stuffed veal breast

Stuffed veal breast

Roasts are another symbol of gathering and togetherness. In the past, the village usually prepared poultry and pork, and the town also used beef or veal. Now, several types of roasts are usually served with imaginative side dishes and salads.