Zubereitung

1. 1

   Knead both meats thoroughly with the finely grated garlic, paprika, baking soda, salt, and pepper until the mixture binds together and turns slightly tacky.

2. 2

   Cover the mixture and let it rest in the fridge – the baking soda is what keeps the rolls tender and juicy on the grill.

3. 3

   With damp hands, shape the mixture into about 16 finger-thick rolls and chill them again briefly so they hold their shape over the fire.

4. 4

   Preheat a grill or grill pan until very hot. Grill the ćevapčići on all sides until deeply browned with char marks and just cooked through.

5. 5

   Slice the onions into fine rings and warm the flatbread briefly on the grill. Serve the ćevapčići with ajvar, onion rings, and bread.