Ćevapi are small hand-shaped grilled minced-meat sausages closely associated with Bosnia and Herzegovina, especially Sarajevo and Banja Luka. They are typically served in soft somun with raw onion and kajmak. Regional versions vary in meat ratios and seasoning; this version uses beef and lamb.
Ćevapi are small hand-shaped grilled minced-meat sausages closely associated with Bosnia and Herzegovina, especially Sarajevo and Banja Luka. They are typically served in soft somun with raw onion and kajmak.
- Prep
- 30 minutes, plus chilling
- Cook
- 12–15 minutes
- Serves
- 6
- Cuisine
- Bosnian
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
Method
-
Season the meat. Keep minced meat chilled. Mix beef, lamb, garlic, salt, pepper and optional baking soda thoroughly.
-
Develop the bind. Gradually work in ice-cold water and knead the meat mixture for 3–4 minutes until slightly sticky and cohesive.
-
Chill. Cover and refrigerate for at least 1 hour to firm the mixture and let the seasoning distribute.
-
Shape. With damp hands, form small cylinders approximately 8–10 cm long and 2 cm thick; keep chilled until grilling.
-
Grill. Heat a lightly oiled grill or grill pan over medium-high heat. Cook, turning regularly, about 10–12 minutes until browned and the minced-meat centers reach at least 75°C.
-
Serve. Warm somun briefly and serve ćevapi inside or beside it with chopped raw onion and optional kajmak.
Chef’s notes
- The small shape and relatively simple seasoning distinguish ćevapi from heavily spiced kebabs.
- Fat is important for juiciness; very lean mince will dry out quickly.
- The raw onion is a traditional accompaniment, not a necessary part of the sausage mixture.
Substitutions
- Use all-beef mince if lamb is unavailable, noting regional variations.
- A thick plain cultured dairy spread may replace kajmak, but is not equivalent.
- A hot cast-iron grill pan works well when charcoal is unavailable.
Storage and Food Safety
Keep raw formed mince refrigerated at 4°C or below and cook within 24 hours. Chill cooked leftovers promptly, use within 2 days and reheat to 75°C.
Serve with
Warm somun flatbread, chopped onion and kajmak
Allergens
Milk if kajmak is served; wheat (gluten) in somun bread. Check purchased meat and seasoning blends.
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