🌭 Ćevapi
Ćevapi are small skinless sausages of minced beef and pork seasoned with onion, garlic and paprika, grilled over charcoal until charred outside and juicy inside. They are served in a warm somun flatbread with chopped raw onion. Simple and smoky, they are one of the most popular grilled foods in the Balkans, sold everywhere from street stands to family restaurants.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g minced beef
- 300 g minced pork
- 1 small onion, grated
- 2 garlic cloves, crushed
- 1 tsp sweet paprika
- 1 tsp salt and ½ tsp pepper
- 4 somun or flatbreads
- 1 onion, chopped, to serve
Method
- Mix the meats with the grated onion, garlic, paprika, salt and pepper and knead well; chill for 1 hour.
- Shape into finger-sized sausages about 8 cm long.
- Grill over hot coals or a griddle for 8–10 minutes, turning, until charred and cooked through.
- Serve in warm bread with chopped onion.
How to make it lighter
- Five pieces make a lighter portion than the usual ten.
- Choose leaner minced beef and use more of it than pork.
- Fill half the plate with salad and eat only part of the bread.
History
Grilled minced-meat sausages spread through the Balkans during the Ottoman period. Across the former Yugoslavia, recipes vary by country and town, and mixes of beef with pork are common in Serbia and Croatia. Today ćevapi are eaten throughout the region and wherever its communities have settled.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →