It’s no secret that in the Balkans, we loooove our meat! Cevapi, or Ćevapi (if you want to be legit 😉), is a staple Balkan dish that’s not only a popular street food but also a must-have at every Balkan gathering or barbecue. In Bulgaria, we refer to these small meat sausages as Kebapcheta (same ingredients, but slightly longer to resemble a kebap), and I have been enjoying these ridiculously tasty little meat sausages since I was a mini Sneji.

With grilling season just around the corner, I knew I had to pay homage to my Balkan roots with this recipe. This has been a long time coming, so, idemo (let’s go) 🇧🇬🇧🇦🇭🇷🇷🇸🇷🇴🇦🇱🇸🇮🇲🇪🇽🇰🇲🇰!

Why You’ll Love Cevapi

Crispy on the outside and incredibly tender and juicy 💦 on the inside, cevapi are are Balkan staple for a reason. These little sausages are made with a simple blend of spices and a hefty portion of garlic 🧄, giving them their distinct savory and garlicky flavor.

The mix of meats ensures the right ratio of fat to keep the cevapi moist, and grilling them adds a smoky flavor, taking them to the next level. Once you try cevapi, you’ll understand why Balkans love this dish, and I guarantee you’ll become just as obsessed 😍.

What are Cevapi?

Ćevapi are small hand-shaped grilled sausages made from a mix of beef, lamb, or pork, often seasoned with a simple blend of garlic, paprika, salt 🧂 and pepper. Ćevapi are traditionally served with warm lepina or somun (a type of pita bread), chopped onions 🧅, ajvar (a red pepper-based spread), and sour cream or kajmak (a type of clotted cream).

Each region in the Balkans has its own variation and name for these meat sausages, but the name Ćevapi is specific to ex-Yugoslavia, where they date back to the 1500s and are a national dish. In Bulgaria 🇧🇬, we call them kebapche (plural: kebapcheta). Kebapcheta are made with a slightly different spice blend, often including cumin, although I always leave it out because I’m not a fan of it 😅. Similar to ćevapi, kebapcheta are a staple in Bulgarian cuisine, and you can always find them at barbecues, restaurants, and street food vendors.

How to Prepare Cevapi

🥣 In a large bowl, add the pork, beef, egg, grated onion, garlic, paprika, and salt and pepper.

✨ In a small bowl, mix the baking soda and the sparkling water.

⏲ Add the baking soda mixture to the meat mixture and, using clean hands, mix well to combine. Then, cover the bowl tightly and refrigerate for 24 hours.

🔥 The next day, when you’re ready to cook, preheat a gas or charcoal grill to medium heat.

🌭 Take a large spoonful of the meat mixture and form it into a bowl. Then, using your hands, form it into a 4-inch log, similar to the shape of a sausage.

🧑‍🍳 Cook the cevapi over indirect medium-high heat (400F on the grill) or until grill marks appear on all sides of the cevapi. They are ready when a kitchen thermometer inserted in the center reads 165F.

Variations and Substitutions for Cevapi

1. Cevapi are also delicious when made with ground lamb. For a lighter, healthier version, try ground turkey and chicken. You can use any combination of ground meat that you love 🍗🦃🐑.
2. If you want to make the Bulgarian kebapcheta version, you can add some ground cumin to the meat mixture, along with paprika. One teaspoon is all you need.
3. In a pinch, any variety of onion will do: red, yellow, sweet, or even shallots 🧅.
4. Feel free to use your favorite beer 🍺 instead of sparkling water. You can enjoy the rest of the drink while you prepare the recipe.

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Best Served With

• Cevapi are traditionally served with fresh pita bread called lepina. If you want to try making something similar, you can use the dough (omit the cheese) from my pita recipe.
• A Shopska Salad is the perfect addition to grilled cevapi 🥗.
• French fries often accompany kebapcheta as a side dish. Make them Bulgarian by topping the potatoes with crumbled feta cheese. 🍟
• If you want to eat like a real Balkan, serve the cevapi with lepina or somun (a type of pita bread), chopped onions 🧅, ajvar (a red pepper-based spread), and sour cream or kajmak (a type of clotted cream).

Common Questions