To begin, place the beef, lamb, and pork mince into a large mixing bowl. Mix gently by hand to loosely combine. Avoid over mixing at this stage to prevent toughness. Proceed to seasoning.

Add minced garlic, salt, black pepper, paprika, and cayenne if using. Mix evenly so the seasoning is well distributed. This ensures every bite carries the signature flavour. Transition to adding the binding elements.

Dissolve baking soda in the chilled sparkling water. Pour into the meat mixture. Knead gently until the mixture becomes smooth and sticky. This step helps keep the sausages light yet cohesive. Move to marination.

Cover the bowl tightly with cling film and refrigerate for at least 4 hours, preferably overnight. Resting allows the flavours to develop fully and the texture to firm up. Next, shape the sausages.

Lightly oil your hands to prevent sticking. Roll small portions of the meat mixture into short, finger thick sausages (around 8–10cm long). Keep sizes consistent for even cooking. Prepare the grill.

Heat a charcoal grill or cast-iron griddle until very hot. A traditional wood or charcoal fire gives the authentic smoky depth. Transition to grilling the sausages.

Place the ćevapi directly over high heat. Grill for about 4–5 minutes per side, turning once, until evenly browned and cooked through. Avoid pressing down on them to keep juices intact. Move to preparing the bread.

Briefly warm the lepinja or somun on the grill for a soft, slightly charred finish. This helps absorb the juices from the meat. Prepare to plate.

Serve the ćevapi immediately with warm flatbread, chopped raw onions, and a generous spoonful of ajvar. Presentation tip: Arrange the sausages in the bread and scatter onions over the top for a rustic, authentic look.