Turkey Cevapi
on Jun 13, 2025, Updated Jun 21, 2025
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So recently, my bestie invited my mom and I out to lunch to meet her new boyfriend 💕. Since she’s Bosnian 🇧🇦, we decided to go get Cevapi to keep it all the way Balkanic, and make sure he knows what he’s getting himself into. Now you’d think the highlight of the lunch would be watching this cute little love story unfold, but instead it was the Chicken cevapi we all ended up ordering. That’s right – CHICKEN 🐔 cevapi. Even her boyfriend, who’s Trinidadian, gave me the “wait, what?” look when I ordered them, because everyone knows, cevapi are typically made with beef and lamb. But, once everyone had a bite, they were blown away by how good they were. I even managed to convert my bestie’s OG Bosnian mom 😅.
That’s when I knew I had to get in the lab (my kitchen, chill), and come up with a turkey version. If chicken worked so well, why wouldn’t turkey? And let me tell you, it WORKED. Light, juicy and ridiculously flavorful, these turkey cevapi will have you in a chokehold this summer, especially if you’re looking for macro-friendly, lighter meal options that still taste 50000/10.
Why You’ll Love Turkey Cevapi
Lean, mean, Balkan cuisine 💪! That’s what these turkey cevapi are in a nutshell. Perfectly crispy on the outside, tender and juicy on the inside – there’s truly no better way to satisfy your cevapi craving than this macro-friendly turkey version. Less fatty and rich than the OG, the taste is milder, giving the spices an opportunity to really shine ✨.
I know anytime ground turkey get’s mentioned in a recipe, there’s a general fear that the outcome will be dry. I don’t do dry texts or dry meat 🙅♀️, so you already know these turkey cevapi are juicer than gossip at a balkan get-together. But, if you really don’t vibe with turkey, you can totally make this recipe with any ground meat of your choice – chicken, beef, lamb or even a mix. Turkey just makes these cevapi a healthier and lighter alternative. So, whether you’re craving some Balkan flavor without those Balkan calories, or you just want a new spin on your usual ground turkey routine, this recipe will have you grilling cevapi on repeat 🔁.
Ingredients
Ground Turkey: For a lighter take on traditional cevapi, I opted for ground turkey. You could also use ground chicken. Just be sure to check the package to make sure it’s not 100% white meat. You’ll want a mix of light and dark for the juiciest results.
Onion and Garlic: These aromatic MVPs give the meat a savory, garlicky flavor that is just plain addictive.
Spices: Salt and pepper bring out all the wonderful natural flavors of the meat and paprika adds a hint of smokiness.
Baking soda & Sparkling Water: The reaction between these two ingredients tenderizes the meat and gives Turkey Cevapi its distinct light and spongy texture.
Nonna’s Tip 🍻
You can also use your favorite beer in place of sparkling water for added depth of flavor. Be sure to pour an ice cold glass for yourself to enjoy while BBQ-ing. Cheers!
Variations and Substitutions for Turkey Cevapi
- You can make traditional cevapi with a mix of ground beef and ground pork. You could also use ground lamb or even ground chicken for a lighter version.
- For even more flavor, replace the sparkling water with your favorite beer. Go ahead, have one for the chef 😉.
- To make the Bulgarian kebapcheta version, add a teaspoon of ground cumin.
- Add in some fresh chopped herbs 🌱 like mint or parsley for added brightness.
- If your turkey is too lean, add in fats like grated butter, olive oil, or a spoonful of Greek yogurt or ricotta for added moisture.
Turkey Cevapi Tips for Success
- Chill before you grill: Let the ground turkey mixture rest in the fridge for a couple of hours (preferably overnight). This helps the flavors meld together and makes it easier to shape the cevapi.
- Don’t over-mix: Mix all of the ingredients just until combined, but don’t overdo it. Over-mixing may cause the cevapi to become rubbery and tough.
- Don’t skip the soda’s: Baking soda and sparkling water are what give cevapi their signature fluffiness and bounce.
- Medium heat, maximum flavor: Cook the turkey cevapi on medium heat. Too hot, and they’ll dry out.
Best Served With
- If you want to eat like a Balkan, serve Turkey 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).
- Try it with a cool and refreshing dip like my homemade Tzatziki.
- For a light, low-carb option, serve alongside this fresh Shopska Salad 🥗.
- Enjoy with my mom’s Red Cabbage Slaw recipe for the perfect summer BBQ side!
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Equipment
Ingredients
Instructions
- To a bowl, add the ground turkey (or chicken), grated onion, garlic, and spices.
- Dissolve the baking soda in the sparkling water (it should fizzle). Add it in and mix well.
- Cover and let it sit overnight (or at least a few hours). Take a spoonful, shape into balls, then small logs to resemble the shape of “cevapi.”
- Place on a baking sheet with parchment paper.
- Note: You can also flash freeze these, add to a freezer bag and use any time.
- When you’re ready to cook, preheat a gas or charcoal grill to medium-high heat (400F on the BBQ). Be sure to oil the grill grates prior to cooking.
- To cook the cevapi, grill them over medium indirect heat until grill marks appear on all sides. Use a kitchen thermometer to check that the internal temperature reaches 165°F, which should take about 15 minutes. The total cooking time will vary based on the size of the cevapi you have formed.
Notes
- Meats: You can make traditional cevapi with a mix of ground beef and ground pork. You could also use ground lamb or even ground chicken for a lighter version.
- Spices: To make the Bulgarian kebapcheta version, add a teaspoon of ground cumin.
- Sparkling water substitute: For even more flavor, replace the sparkling water with your favorite beer.
- Herbs: Add in some fresh chopped herbs like mint or parsley for added brightness.
- Healthy Fats: If your turkey is too lean, add in fats like grated butter, olive oil, or a spoonful of Greek yogurt or ricotta for added moisture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Common Questions
Cevapi is traditionally made with a mix of ground pork and ground beef or lamb.
Yes! First, flash freeze the cevapi on a parchment lined baking sheet, then transfer them to a freezer bag. They are best when used within 3 months.
Traditionally, cevapi is made with salt, pepper, paprika, and cumin. My modern version doesn’t include cumin because I’m not the biggest fan. Feel free to use spices that YOU like to make it irresistible!
Cevapi is best cooked on the BBQ! Heat your grill to 400F and cook over indirect heat until your meat thermometer reads 165F internally.
The reaction between the baking soda and sparkling water (or beer) tenderizes the meat and gives cevapi its distinct spongy texture.
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Made this turkey cevapi and it turned out amazing! So juicy, flavorful, and super easy to make! Will be making this again! 🙌