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Ćevapi are small, hand shaped sausages that have become a symbol of Balkan Street food. Grilled over charcoal and served with warm bread, they offer a smoky aroma and a flavour that draws people to them time and again.
In Serbia, they are enjoyed both at restaurants and in casual outdoor gatherings. Their appeal lies not only in taste but also in the atmosphere they create, with friends sharing plates and talking over the aroma of the grill.
They carry a simplicity that is deceptive. Behind every portion is a careful balance of meat, seasoning, and technique, refined over generations and still prepared with pride in homes and street stalls alike.
What Is Ćevapi?
Ćevapi are skinless sausages made from minced meat, shaped by hand into short cylinders and grilled until they develop a light char. They are served hot, often nestled inside flatbread or lepinja.
The dish can be found across the Balkans, but Serbia has its own variations in seasoning, size, and accompaniments. Garlic, onions, and pepper are common additions that give them a distinctive flavour.
They are almost always served with chopped onions and a side of kajmak, a creamy dairy spread, or ajvar, a roasted pepper relish. The pairing creates a balance between smoky meat and bright, fresh sides.
Ingredients and Taste
The base is usually a blend of beef and lamb, though some versions use only beef. The meat is finely ground to achieve a tender texture, then seasoned with salt, pepper, and sometimes garlic or paprika.
Grilling over charcoal is key to their depth of flavour. The heat seals in the juices while giving the outside a slight crispness. This combination creates a bite that is both juicy and satisfying.
When paired with lepinja, the bread soaks up the meat’s juices while remaining soft inside. The taste is savoury, gently spiced, and smoky, with accompaniments adding creaminess or a tangy sweet contrast.
A Taste of History
Ćevapi trace their origins to the Ottoman Empire, whose influence spread throughout the Balkans. Over centuries, the dish adapted to local tastes and ingredients, evolving into a regional staple.
In Serbia, the recipe developed to favour certain meats and seasonings, reflecting both availability and preference. Street vendors and family kitchens helped keep the tradition alive.
They became a fixture at gatherings, markets, and festivals, where the scent of grilling meat could be recognised from a distance. Eating them fresh off the grill remains a part of the experience.
Today, Ćevapi are as much a part of Serbian identity as they are a beloved food. They speak of history, hospitality, and the pleasure of simple ingredients prepared with care and shared in good company.
How to Make Ćevapi (Grilled Meat Sausages)
Ćevapi are a cherished Balkan Street and home dish, especially in Serbia, known for their juicy texture and robust, smoky flavour. Traditionally grilled over wood or charcoal, these skinless sausages are best enjoyed fresh off the heat with warm bread and onions. See the recipe card at the bottom for printable directions
Ingredients
For the meat mixture
- 400g beef mince (preferably 20% fat)
- 400g lamb mince (or veal for a milder flavour)
- 200g pork mince (optional, for added richness)
- 3 garlic cloves, finely minced
- 1 tsp baking soda
- 120ml sparkling water (chilled)
- 2 tsp salt
- 1 tsp ground black pepper
- 1 tsp paprika (sweet or smoked, traditional preference is sweet)
- ½ tsp cayenne pepper (optional, for a mild kick)
For serving
- Lepinja or somun (Balkan flatbread)
- Finely chopped raw onions
- Ajvar (roasted pepper relish)
Cooking Instructions
Step 1: Combine the meats
To begin, place the beef, lamb, and pork mince into a large mixing bowl. Mix gently by hand to loosely combine. Avoid over mixing at this stage to prevent toughness. Proceed to seasoning.
Step 2: Season the mixture
Add minced garlic, salt, black pepper, paprika, and cayenne if using. Mix evenly so the seasoning is well distributed. This ensures every bite carries the signature flavour. Transition to adding the binding elements.
Step 3: Add baking soda and water
Dissolve baking soda in the chilled sparkling water. Pour into the meat mixture. Knead gently until the mixture becomes smooth and sticky. This step helps keep the sausages light yet cohesive. Move to marination.
Step 4: Rest the mixture
Cover the bowl tightly with cling film and refrigerate for at least 4 hours, preferably overnight. Resting allows the flavours to develop fully and the texture to firm up. Next, shape the sausages.
Step 5: Shape the ćevapi
Lightly oil your hands to prevent sticking. Roll small portions of the meat mixture into short, finger thick sausages (around 8–10cm long). Keep sizes consistent for even cooking. Prepare the grill.
Step 6: Preheat the grill
Heat a charcoal grill or cast-iron griddle until very hot. A traditional wood or charcoal fire gives the authentic smoky depth. Transition to grilling the sausages.
Step 7: Grill the ćevapi
Place the ćevapi directly over high heat. Grill for about 4–5 minutes per side, turning once, until evenly browned and cooked through. Avoid pressing down on them to keep juices intact. Move to preparing the bread.
Step 8: Warm the bread
Briefly warm the lepinja or somun on the grill for a soft, slightly charred finish. This helps absorb the juices from the meat. Prepare to plate.
Final Step: Serve hot
Serve the ćevapi immediately with warm flatbread, chopped raw onions, and a generous spoonful of ajvar. Presentation tip: Arrange the sausages in the bread and scatter onions over the top for a rustic, authentic look.
Variations and substitutions
- Replace lamb with veal if you prefer a milder, less gamey taste.
- If lepinja is unavailable, use soft pita bread as a substitute.
- Ajvar can be replaced with roasted red pepper dip if not accessible.
- For a lighter option, make all beef ćevapi and increase the fat content slightly for juiciness.
Cooking Tips for Perfect Ćevapi
- Chill your meat mixture thoroughly before shaping for easier handling.
- Do not skip the resting period – it is essential for texture and flavour.
- Avoid overcooking, as ćevapi dry out quickly without their natural casing.
- If using a pan indoors, cook on high heat for a quick sear and smoky finish.
Serbian Ćevapi (Grilled Meat Sausages)
Ingredients
For the meat mixture
- 400 g beef mince preferably 20% fat
- 400 g lamb mince or veal for a milder flavour
- 200 g pork mince optional, for added richness
- 3 garlic cloves finely minced
- 1 tsp baking soda
- 120 ml sparkling water chilled
- 2 tsp salt
- 1 tsp ground black pepper
- 1 tsp paprika sweet or smoked, traditional preference is sweet
- ½ tsp cayenne pepper optional, for a mild kick
For serving
- Lepinja or somun Balkan flatbread
- Finely chopped raw onions
- Ajvar roasted pepper relish
Instructions
- To begin, place the beef, lamb, and pork mince into a large mixing bowl. Mix gently by hand to loosely combine. Avoid over mixing at this stage to prevent toughness. Proceed to seasoning.
- Add minced garlic, salt, black pepper, paprika, and cayenne if using. Mix evenly so the seasoning is well distributed. This ensures every bite carries the signature flavour. Transition to adding the binding elements.
- Dissolve baking soda in the chilled sparkling water. Pour into the meat mixture. Knead gently until the mixture becomes smooth and sticky. This step helps keep the sausages light yet cohesive. Move to marination.
- Cover the bowl tightly with cling film and refrigerate for at least 4 hours, preferably overnight. Resting allows the flavours to develop fully and the texture to firm up. Next, shape the sausages.
- Lightly oil your hands to prevent sticking. Roll small portions of the meat mixture into short, finger thick sausages (around 8–10cm long). Keep sizes consistent for even cooking. Prepare the grill.
- Heat a charcoal grill or cast-iron griddle until very hot. A traditional wood or charcoal fire gives the authentic smoky depth. Transition to grilling the sausages.
- Place the ćevapi directly over high heat. Grill for about 4–5 minutes per side, turning once, until evenly browned and cooked through. Avoid pressing down on them to keep juices intact. Move to preparing the bread.
- Briefly warm the lepinja or somun on the grill for a soft, slightly charred finish. This helps absorb the juices from the meat. Prepare to plate.
- Serve the ćevapi immediately with warm flatbread, chopped raw onions, and a generous spoonful of ajvar. Presentation tip: Arrange the sausages in the bread and scatter onions over the top for a rustic, authentic look.
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