Juicy hand-shaped sausages of seasoned ground beef and pork grilled over charcoal, served in flatbread with raw onion and ajvar. Serbia's most iconic street food.
Ćevapi are the undisputed king of Balkan grilling, found at every kafana (traditional Serbian tavern) and summer barbecue. The mix of beef and pork — sometimes with a touch of lamb — is seasoned simply with garlic, salt, and a pinch of baking soda, which gives the sausages their characteristic light, fluffy interior. They are cooked on a scorching hot grill, developing a charred exterior while staying succulent inside. Served in a pillowy lepinja flatbread with chopped raw onion and roasted pepper ajvar, they are irresistible.
Serves 4
Combine ground beef, pork, garlic paste, salt, pepper, baking soda, and sparkling water in a bowl. Mix vigorously with your hands for 3–4 minutes until the mixture becomes sticky and cohesive.
Cover and refrigerate for at least 1 hour, ideally overnight. This allows the flavors to meld and the baking soda to work on the texture.
With wet hands, shape the meat into cylinders about 8 cm long and 2 cm wide. You should get 20–24 pieces.
Heat a charcoal grill or cast-iron griddle to very high heat. Grill ćevapi for 3–4 minutes per side, turning once, until nicely charred on the outside and just cooked through.
Warm the lepinja on the grill for 30 seconds. Stuff 5–6 ćevapi inside each bread with a generous heap of diced onion, a spoonful of ajvar, and a dollop of kajmak or sour cream.
The sparkling water and baking soda are the secret to a light, airy texture — don't skip them.
Charcoal is strongly preferred; gas grill works but won't replicate the smoky flavor.
Rest ćevapi for 2 minutes off the grill before serving.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Add 100 g ground lamb to the mix for a richer, more complex flavor.
Veal-only ćevapi are popular in some regions for a more delicate taste.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Raw shaped ćevapi keep refrigerated for 24 hours or frozen for 1 month. Cook from frozen adding 2 extra minutes per side.
Ćevapi descended from Ottoman kebab traditions but evolved into a uniquely Balkan form during the 19th century. They became a symbol of Serbian and Bosnian culinary identity, with regional variations debated passionately across the former Yugoslavia.
The mixture needs thorough mixing to develop the protein binding. Refrigerating for several hours and using slightly fatty meat (not lean) also helps them hold together.
Kajmak is a rich Balkan clotted cream made from heated milk. You can substitute crème fraîche or a mix of cream cheese and sour cream.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (320g / 11.3 oz) · 4 servings total
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