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Brief Overview
Ćevapi is the kind of dish that draws people in long before it reaches the table. The scent of sizzling meat on a charcoal grill has a way of gathering a crowd. Found across the Balkans but especially cherished in Bosnia and Herzegovina, these small hand shaped sausages are food for both travellers and locals.
Ćevapi is not complicated yet it manages to be unforgettable. Served hot with somun, a type of soft flatbread, along with onions and sometimes kajmak, it makes a meal that is simple, generous and satisfying.
Wherever you find them, in city streets or village squares, Ćevapi is more than quick food. It is part of the rhythm of daily life, a dish that is eaten with friends or family and always leaves you wanting to return.
What Is Ćevapi?
Ćevapi are grilled sausages made from minced meat shaped by hand into small cylinders. They are cooked over an open grill which gives them a smoky aroma. This cooking style is a key part of what makes the flavour so distinct.
They are usually served as a portion of five to ten pieces, depending on the city or restaurant, arranged on warm bread that soaks up the juices from the meat. It is food designed to be eaten with your hands, hot and straight from the grill.
Though they are found in many Balkan countries, Bosnian Ćevapi has a character of its own. The focus is on texture and taste, with seasoning kept simple so that the quality of the meat does all the talking.
Ingredients and Taste
The mixture for Ćevapi often combines beef and lamb, sometimes veal. Spices are minimal, with salt, pepper and a touch of garlic being the most common additions. This simplicity is deliberate and highlights the natural flavour of the meat.
Cooking them over a charcoal fire makes a difference. The outside takes on a light crust while the inside remains soft and juicy. The flavour is smoky yet mild, never heavy. Served with onions, it has a brightness that balances the richness.
When eaten with somun and perhaps a spoonful of kajmak, the taste becomes layered. The bread is warm and soft, the dairy adds creaminess, and the grilled meat gives a savoury depth that holds everything together in a way that feels complete.
A Taste of History
Ćevapi has a history shaped by centuries of cultural influences. It is thought to trace its origins to Ottoman cooking traditions where minced meat kebabs were a common street food. Over time, the style was adapted by local cooks.
In Bosnia and Herzegovina, it became a dish tied to cities such as Sarajevo, Travnik and Banja Luka, each with its own way of shaping and serving it. These regional differences are small but reflect local pride and custom.
Today, Ćevapi is part of everyday life in Bosnia and Herzegovina. It is served at family gatherings, in cafes, and on busy streets. More than just grilled meat, it represents a shared tradition and the enjoyment of simple food cooked well.
How to Make Ćevapi (Grilled Minced Meat Sausages)
Ćevapi are small hand shaped sausages, a signature dish of Bosnia and Herzegovina. These bite sized minced meat sausages are seasoned simply and grilled over charcoal for an unmistakable smoky aroma. Expect juicy interiors with a lightly crisped exterior, best enjoyed hot with somun bread and raw onions. See the recipe card at the bottom for printable directions
Ingredients
For the sausages
- 400g minced beef (20 percent fat)
- 300g minced lamb
- 300g minced veal (if unavailable, use additional beef)
- 3 garlic cloves, finely grated
- 1 small onion, finely grated
- 1½ tsp salt
- 1 tsp ground black pepper
- 1 tsp baking soda
- 100ml sparkling water
For serving
- Traditional Bosnian somun (or pita bread)
- Finely chopped raw onions
- Ajvar or kaymak (optional)
Cooking Instructions
Step 1: Prepare the meat blend
To begin, place the minced beef, lamb and veal in a large bowl. Break apart any clumps using your hands for an even texture before adding the seasonings.
Step 2: Mix the aromatics
Add grated onion, grated garlic, salt, black pepper and baking soda to the meat. Pour in the sparkling water to help bind and aerate the mixture. Continue to the next step for mixing.
Step 3: Combine thoroughly
Using clean hands, knead the mixture firmly for 10 minutes until it turns sticky and uniform. This step develops structure and ensures the sausages hold together during grilling. Move to chilling.
Step 4: Chill the mixture
Cover the bowl tightly and refrigerate for at least 2 hours or preferably overnight. This rest time allows flavours to deepen and makes shaping easier. Transition to shaping.
Step 5: Shape the Ćevapi
With damp hands, take small portions of the chilled mixture and roll them into short sausage shapes about 8 cm long and 2 cm thick. Lay them on a tray ready for grilling.
Step 6: Preheat the grill
Prepare a charcoal grill or preheat a cast iron griddle on medium to high heat. Lightly oil the grates or pan to prevent sticking. Continue to grilling.
Step 7: Grill the sausages
Place the ćevapi on the hot grill. Cook for 3–4 minutes on each side, turning once, until browned with a slight crust while remaining juicy inside. Avoid pressing them down.
Step 8: Warm the bread
In the last few minutes of cooking, warm somun bread on the side of the grill or in a hot dry pan until soft and slightly toasted. Prepare the serving plate next.
Final step: Serve hot
Arrange the ćevapi in warm somun bread. Top with raw onion and serve with ajvar or kaymak on the side. Enjoy immediately for the most authentic texture and taste.
Variations and substitutions
- If veal is not available, increase the beef proportion to replace it.
- In regions without somun, use soft pita or naan bread as a substitute.
- Kaymak can be substituted with crème fraîche or clotted cream for a similar richness.
- For a smokier result without charcoal, use a stovetop griddle and lightly brush the sausages with smoked paprika oil.
Cooking Tips for Perfect Ćevapi
- Use high fat meat to keep the sausages juicy during grilling.
- Resting the mixture overnight gives the best texture and flavour.
- Shape sausages with damp hands to prevent sticking.
- Charcoal grilling delivers the most authentic smoky aroma.
- Avoid overcooking as the sausages dry quickly due to their small size.
Bosnian Ćevapi (Grilled Minced Meat Sausages)
Ingredients
For the sausages
- 400 g minced beef 20 percent fat
- 300 g minced lamb
- 300 g minced veal if unavailable, use additional beef
- 3 garlic cloves finely grated
- 1 small onion finely grated
- 1½ tsp salt
- 1 tsp ground black pepper
- 1 tsp baking soda
- 100 ml sparkling water
For serving
- Traditional Bosnian somun or pita bread
- Finely chopped raw onions
- Ajvar or kaymak optional
Instructions
- To begin, place the minced beef, lamb and veal in a large bowl. Break apart any clumps using your hands for an even texture before adding the seasonings.
- Add grated onion, grated garlic, salt, black pepper and baking soda to the meat. Pour in the sparkling water to help bind and aerate the mixture. Continue to the next step for mixing.
- Using clean hands, knead the mixture firmly for 10 minutes until it turns sticky and uniform. This step develops structure and ensures the sausages hold together during grilling. Move to chilling.
- Cover the bowl tightly and refrigerate for at least 2 hours or preferably overnight. This rest time allows flavours to deepen and makes shaping easier. Transition to shaping.
- With damp hands, take small portions of the chilled mixture and roll them into short sausage shapes about 8 cm long and 2 cm thick. Lay them on a tray ready for grilling.
- Prepare a charcoal grill or preheat a cast iron griddle on medium to high heat. Lightly oil the grates or pan to prevent sticking. Continue to grilling.
- Place the ćevapi on the hot grill. Cook for 3–4 minutes on each side, turning once, until browned with a slight crust while remaining juicy inside. Avoid pressing them down.
- In the last few minutes of cooking, warm somun bread on the side of the grill or in a hot dry pan until soft and slightly toasted. Prepare the serving plate next.
- Arrange the ćevapi in warm somun bread. Top with raw onion and serve with ajvar or kaymak on the side. Enjoy immediately for the most authentic texture and taste.
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