Ingredients

Instructions

1. 1

   In a large mixing bowl, combine the ground beef, ground lamb, minced garlic, baking soda, sparkling water, salt, pepper, smoked paprika, and cayenne.

2. 2

   Mix the meat vigorously with your hands for about 5 minutes until the mixture becomes sticky and paste-like; this kneading is crucial for the sausages to hold their shape and have the correct texture.

3. 3

   Cover the bowl and refrigerate for at least 30 minutes (up to 3 hours) to allow the baking soda to tenderize the meat and the flavors to meld.

4. 4

   While the meat rests, prepare the sauce by whisking together the Greek yogurt, lemon juice, and fresh dill in a small bowl. Refrigerate until serving.

5. 5

   Preheat an outdoor grill or a stovetop grill pan to medium-high heat.

6. 6

   With slightly wet hands, shape the meat mixture into finger-sized sausages, approximately 3 inches long and 3/4 inch thick.

7. 7

   Brush the formed sausages lightly with olive oil to prevent sticking.

8. 8

   Grill the cevapi for 8 to 10 minutes, turning them frequently to ensure they brown evenly on all sides and are cooked through.

9. 9

   Remove from the grill and let them rest for 2 minutes before serving hot with the garlic yogurt sauce.