Place all ingredients in a bowl and season with salt and pepper. Using your hands, combine well.
Shape mixture into 24 finger-length logs about 2 cm wide and place on a tray. Cover tray with plastic wrap and refrigerate for 1 hour.
Remove cevapcici from fridge and set aside for 10 minutes. Preheat a barbecue or chargrill pan to medium heat and lightly brush with oil. Cook cevapcici, turning frequently, for 12 minutes or until cooked through.


  • 500 g minced beef
  • 300 g minced pork
  • 200 g minced lamb
  • 1 onion, grated
  • 3 garlic cloves, finely chopped
  • ½ tsp cayenne pepper
  • 2 tsp sweet paprika
  • olive oil, to brush