Cevapi

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 we have been enjoying these ridiculously tasty little meat sausages since we were a mini.

With grilling season just around the corner, we knew we had to pay homage to our Balkan roots with this recipe. This has been a long time coming, so, idemo (let’s go)!

What stands out

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 we 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 we always leave it out because we're 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.

Kitchen tip

Don’t skip the baking soda: it produces a springier sausage and helps bind all the ingredients together.

Swaps

1. Cevapi are also 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.

Serve it 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 our pita recipe.
• A Shopska Salad is the 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).

Questions

Can i make this with other meats?

Certainly! You can make this with ground lamb, or for a lighter meal, try ground turkey or chicken.

Why do you add baking soda and sparkling water?

The combination of sparkling water (or beer) and baking soda gives the cevapi a distinct spongy texture, which distinguishes it from other grilled meat dishes.

ISn’t it traditional in buLGARIA to add cumin?

You’ll find cumin included in many kebapcheta in Bulgarian restaurants. We're not too fond of cumin, so we don’t typically add it.

We don’t have an outdoor grill; can i still make this?

Cevapi is traditionally made on the grill, but you can also make it on a grill pan on the stove, or make a non-traditional version in an air fryer or oven preheated to 400F until the meat is 165F (although neither will give you grill marks).

Do i have to wait 24 hours Before cooking?

It’s best to let the meat sit and for all the flavors to marinate for at least 24 hours. However, you’re welcome to shorten the refrigeration time, but the results will not be the same.

Can we freeze the cevapi raw?

You can, once shaped, place them on a baking dish lined with parchment paper and put the baking sheet in the freezer. Once you freeze the cevapi, transfer them into a freezer bag. Feel free to add a piece of parchment paper (or wax paper) in between each one so they stay separated. They will last you frozen for 3 months and you can cook them on the grill straight from the freezer!

Can you freeze cevapi after you cook them?

Although we prefer them fresh, yes you can. Let the cooked cevapi cool, and place them in a freezer safe bag. You can reheat them on the grill or in the oven when you are ready to enjoy them again.

Ingredients

Makes 23 Cevapi

• 1 pound ground pork
• 1 pound ground beef
• 1 egg, optional, can leave it out
• ½ yellow onion, grated
• 5 cloves garlic, minced
• 1 teaspoon paprika
• 1.5 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon baking soda
• 3 tablespoons sparkling water, or beer

Equipment

• Mixing Bowls
• Cutting Board
• Measuring Cups + Spoons
• Chefs Knife
• Meat Thermometer
• Parchment Paper
• Redmond Real Salt
• Baking Sheet

Method

1. In a large bowl, add the pork, beef, egg (egg is optional), grated onion, garlic, paprika, and salt and pepper. The measurements for the salt and pepper are just a suggestion; measure with your heart.
2. Note: we don't typically add egg to cevapi but depending on the meat, ill add it in as a binder. If you're egg-free, leave it out completely.
3. In a small bowl, mix the baking soda and the sparkling water.
4. Add the baking soda mixture to the meat mixture and, using clean hands, mix well to combine. Cover the bowl tightly and refrigerate for 24 hours.
5. Take a large spoonful of the meat mixture and form it into a ball. Then, using your hands, form it into a small log, similar to the shape of a sausage. Mine were 4 inches long.
6. Place each one on a baking sheet lined with parchment paper. You can freeze them if you wish (instructions in Q&A) or grill them right away.
7. 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.
8. 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 15-20 minutes. The total cooking time will vary based on the size of the cevapi you have formed.
9. Remove from the grill, let rest for a few minutes, and enjoy!
10. Enjoy with: fresh pita, fries, ajvar, kajmak, shopska salad, onions, or any sides you like!