andrejthechef
InternationalGrillDinnerGluten-freeDairy-freeHigh protein

Ćevapi

The Balkan grill masters’ skinless sausages: beef and lamb, overnight rest, hot grill, served in flatbread with raw onion and ajvar.

prep
20 min
cook
10 min
total
30 min
serves
4
level
easy
Ćevapi, a classic from Croatia.

Croatia, Serbia and Bosnia each claim ćevapi and each grill them superbly, so this recipe takes no side. Little skinless sausages of beef and lamb, no breadcrumbs, no egg, nothing but meat, salt, garlic and technique.

The texture secret is the overnight rest with a pinch of baking soda and a splash of sparkling water, which is what makes real ćevapi springy instead of dense.

Ćevapi is one of the world's classic dishes from 67 countries.

method

  1. Knead the meats with the garlic, salt, pepper, paprika, baking soda and sparkling water for a few minutes until sticky and smooth.

  2. Cover and rest in the fridge overnight, or at least 4 hours. This step is the texture.

  3. Roll into finger-sized sausages, about 8 cm long, with wet hands.

  4. Grill over high heat or in a screaming grill pan, 2 to 3 minutes a side, until charred outside and just cooked through.

  5. Stuff into warm flatbread with a pile of raw onion and a serious spoon of ajvar.

chef's tips

  • No breadcrumbs, no egg, ever. Ćevapi are a meat argument, not a meatball.
  • The overnight rest with soda and sparkling water is non-negotiable for the signature spring.
  • A jar of ajvar is the Balkans in your fridge; it outlives every other condiment.