To begin, place the minced beef, lamb and veal in a large bowl. Break apart any clumps using your hands for an even texture before adding the seasonings.

Add grated onion, grated garlic, salt, black pepper and baking soda to the meat. Pour in the sparkling water to help bind and aerate the mixture. Continue to the next step for mixing.

Using clean hands, knead the mixture firmly for 10 minutes until it turns sticky and uniform. This step develops structure and ensures the sausages hold together during grilling. Move to chilling.

Cover the bowl tightly and refrigerate for at least 2 hours or preferably overnight. This rest time allows flavours to deepen and makes shaping easier. Transition to shaping.

With damp hands, take small portions of the chilled mixture and roll them into short sausage shapes about 8 cm long and 2 cm thick. Lay them on a tray ready for grilling.

Prepare a charcoal grill or preheat a cast iron griddle on medium to high heat. Lightly oil the grates or pan to prevent sticking. Continue to grilling.

Place the ćevapi on the hot grill. Cook for 3–4 minutes on each side, turning once, until browned with a slight crust while remaining juicy inside. Avoid pressing them down.

In the last few minutes of cooking, warm somun bread on the side of the grill or in a hot dry pan until soft and slightly toasted. Prepare the serving plate next.

Arrange the ćevapi in warm somun bread. Top with raw onion and serve with ajvar or kaymak on the side. Enjoy immediately for the most authentic texture and taste.