In a large mixing bowl, combine the ground beef, ground lamb, minced garlic, salt, black pepper, and paprika.

Dissolve the baking soda in the sparkling water, then pour the mixture over the meat; this step helps create the signature bouncy texture of traditional cevapi.

Knead the meat mixture vigorously with your hands for about 5 to 10 minutes until the mixture becomes sticky and cohesive.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight if possible, to allow the flavors to meld and the texture to firm up.

Remove the mixture from the fridge and shape it into small, finger-sized sausages, roughly 3 inches long and 0.75 inches thick.

Preheat your grill or a grill pan over medium-high heat and brush the grates lightly with olive oil to prevent sticking.

Place the sausages on the hot grill and cook for 8 to 10 minutes, turning them frequently so they brown evenly on all sides.

Continue grilling until the sausages are well-charred on the outside and cooked through, reaching an internal temperature of 160°F (71°C).

Remove the cevapi from the heat and let them rest for a few minutes before serving warm with flatbread, chopped raw onions, and ajvar or sour cream.