Cevapi with Onion and Ajvar

About This Recipe

Cevapi are the beloved small grilled sausages of the Balkans, especially Bosnia, Serbia and Croatia. They are made from a simple blend of minced beef, lamb or both, shaped by hand and cooked over charcoal until the outside gets a smoky crust while the inside stays juicy. Cevapi are usually served with flatbread, chopped onions and ajvar, the sweet-roasted pepper spread that gives the plate its bright, savory lift. The dish is all about balance and texture: hot meat, cool onions, soft bread and a spoon of creamy dairy or sour cream to round out the smoke. It is a social dish, ideal for casual dinners or shared platters, and one of those recipes that feels more complex than the ingredient list suggests because the grilling and the garnishes do such good work.

Ingredients

Serves 4

• 400 gground beef
• 200 gground lamb
• 3 clovesgarlic(grated)
• 1 tspbaking soda
• 1.5 tspsalt
• 1 tspblack pepper
• 1 tsppaprika
• 1 smallonion(very finely grated)
• 2 tbspsparkling water
• 4flatbreads(for serving)
• 1 cupajvar
• 1 cupchopped onions(for serving)
• 0.5 cupkajmak or sour cream(for serving)

Instructions

1. 1

   Mix the meat

   Combine beef, lamb, garlic, onion, baking soda, salt, pepper, paprika and sparkling water. Mix until sticky.

2. 2

   Shape the cevapi

   Form into short finger-length sausages and chill 20 minutes.

3. 3

   Grill hot

   Cook over a hot grill or grill pan 8–10 minutes, turning until browned on all sides.

4. 4

   Serve

   Serve in flatbread with onions, ajvar and kajmak or sour cream.

Variations

• •

  Use all beef for a leaner version.

• •

  Serve with fries and salad for a full Balkan plate.

Storage

Keep raw cevapi chilled up to 24 hours; cooked ones keep 3 days in the fridge.

Frequently Asked Questions