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Salt the meat, then knead it by hand and leave it to rest for 30 minutes.
If desired, add ground pepper per taste.
Knead once more, cover the meat, and let it rest for 24 hours (or, 3 hours if you're in a rush).
For shaping, pack portions of the meat into a funnel or a piping bag and pipe into long sausages, then cut into 5-6cm pieces — you should end up with about 40-50 pieces of ćevapi.
Smear the grill with beef fat, then place the ćevapi on the grill.
Grill the ćevapi, turning them often, so they cook evenly.
When the ćevapi are nearly done, place the somun flatbreads on the meat to steam.
Serve each portion (10 pieces), tucked inside a somun, with a side of diced onion, and, if desired, some kajmak.