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Ćevapi are beloved Balkan street food and family dinner favorites—tender, spiced grilled sausages made from a mixture of ground beef and pork, served with warm flatbread, raw onions, and a dollop of sour cream. They’re simple to make, deeply flavorful, and perfect for weeknight dinners or casual outdoor gatherings.
What are ćevapi?
Ćevapi (sometimes spelled “cevapi”) are small, finger-thick sausage cylinders without casings, common throughout the Balkans. The meat mixture is typically seasoned with paprika, cumin, garlic, and onion, then grilled until the exterior is caramelized and smoky. They’re best enjoyed fresh off the grill with flatbread (usually somun or pita), raw onions, and kajmak (a rich dairy spread similar to sour cream).
Why you’ll love it
- Quick, hands-on cooking: grill time is just 8–10 minutes for a complete meal
- Bursting with Balkan spices: paprika, cumin, and garlic create an irresistible flavor
- Versatile and shareable: perfect for informal dinners, grilling parties, or casual lunch with friends
Ingredients (serves 4)
| Ingredient | Amount | Where to find it / Substitutes |
|---|---|---|
| Ground beef (lean) | 250 g (0.5 lb) | Meat counter |
| Ground pork | 150 g (0.3 lb) | Meat counter; or use all beef |
| Yellow onion, very finely minced | 0.5 medium | Produce section |
| Garlic, minced | 3 cloves | Fresh produce |
| Sweet paprika (Hungarian or smoked) | 1.5 tsp | Spice aisle |
| Cumin powder | 0.5 tsp | Spice aisle |
| Salt | 1 tsp | Pantry staples |
| Black pepper | 0.25 tsp | Pantry staples |
| Bread crumbs (dried, finely ground) | 2 tbsp (30 g) | Baking aisle; or use panko |
| Egg | 1 | Dairy section |
| Somun flatbread or pita | 4–6 pieces | Bakery or international aisle |
| Raw onion, thinly sliced | 1 medium | Produce section |
| Sour cream or kajmak | 150 ml (0.6 cup) | Dairy section |
Allergens: Wheat (bread crumbs, flatbread); egg; dairy (sour cream or kajmak). Ground beef and pork must be fully cooked through, no longer pink in the center.
How to make it
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Prepare the mixture: In a large bowl, combine the ground beef, ground pork, minced onion, minced garlic, paprika, cumin, salt, and black pepper. Add the bread crumbs and beaten egg. Mix gently with your hands until just combined—do not overmix, or the ćevapi will be dense. Refrigerate for 15 minutes to firm up.
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Shape the ćevapi: Wet your hands lightly to prevent sticking. Divide the mixture into 12–16 portions. Roll each portion between your palms into a cylinder about 8 cm (3 inches) long and 1.5 cm (0.6 inches) thick. Place on a parchment-lined baking sheet.
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Heat the grill: If grilling outdoors, preheat the grill to medium-high heat (about 200℃/400℉). If using a stovetop grill pan or cast-iron skillet, place it over medium-high heat and lightly oil the surface.
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Grill the ćevapi: Carefully place the ćevapi on the hot grill or pan, leaving space between them. Cook for 8–10 minutes, turning every 2–3 minutes so all sides are evenly browned and the meat is cooked through. The exterior should be caramelized and lightly charred, with no pink remaining inside.
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Serve hot: Transfer the grilled ćevapi to a warm platter. Serve immediately with warm somun flatbread, sliced raw onions, sour cream or kajmak on the side, and extra paprika sprinkled over.
Tips for success
- Don’t overmix the meat: Overworking the mixture makes ćevapi tough and dense. Mix just until combined, then stop.
- Keep it cold: Refrigerate the mixture and shaped ćevapi before grilling so they hold together better on high heat.
- Turn often: Frequent turning (every 2–3 minutes) ensures even cooking and prevents burning.
- Use a meat thermometer: The center should reach 70℃ (160℉) for food safety.
- Toast the flatbread lightly: A quick pass over the grill warms the bread and makes it easier to wrap around the ćevapi.
Variations / Storage
- All-beef version: Use 400 g (0.8 lb) ground beef instead of the beef–pork mix for a leaner, slightly less rich flavor.
- Spicy kick: Add 0.5 tsp red pepper flakes or 1 finely minced hot pepper to the mixture.
- Pan-fried: If no grill is available, cook in a hot cast-iron skillet or grill pan over medium-high heat for 10–12 minutes, turning frequently.
- With ajvar: Serve alongside roasted red pepper and eggplant relish (ajvar) for extra depth.
- Storage: Cooked ćevapi can be refrigerated in a sealed container and reheated in a 160℃ (320℉) oven for 8–10 minutes — storage life varies with conditions. Uncooked ćevapi can be frozen in a single layer.
FAQ
Q. What is kajmak?
A. Kajmak is a thick, creamy dairy spread found in Balkan cuisine, similar to sour cream but richer. Sour cream or crème fraîche makes a fine substitute.
Q. Can I make ćevapi ahead of time?
A. Yes—shape them up to 8 hours ahead and refrigerate, then grill just before serving. Raw ćevapi also freeze well.
Q. What if I don’t have paprika?
A. While paprika is key to the Balkan flavor, you can substitute with 1 tsp ground coriander or a pinch more cumin, though the taste will shift.
Q. Can I bake ćevapi instead of grilling?
A. Yes—place on a lightly oiled baking sheet and bake at 200℃ (400℉) for 12–15 minutes, stirring halfway through, until the interior reaches 70℃ (160℉).
Q. Should I use a casing?
A. Traditional ćevapi are made without casings. The mixture holds together during grilling if you don’t overmix and keep it cold.
