Recipe byThe ZestyPlate Kitchen
Balkan ćevapi - small, skinless grilled sausages of seasoned beef and pork, smoky from the grill and best served warm with flatbread and onions.
Ćevapi are the beloved little grilled sausages of the Balkans - juicy, garlicky minced beef and pork, char-grilled and served hot. Skinless and intensely savoury, they're brilliant tucked into flatbread with onions and a dollop of creamy kajmak.
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Prep 20 min
Cook 14 min
Total 120 min
Easy
Scale:
- 500g Minced Beef
- 250g Minced Pork
- 1 Onion
- 4 cloves Garlic
- 3 tblsp chopped Parsley
- 1 tbs Paprika
- 3/4 teaspoon Baking Powder
- 2 tbs Breadcrumbs
- 3 tbs Water
- 1 Vegetable Stock Cube
- 1 tsp Salt
- 1 tsp Pepper
Nutrition (per serving)
530
kcal
34g
Protein
10g
Carbs
39g
Fat
Estimated per serving. How we calculate this.
Tags:
Sausages
Preparation
- Place the minced beef and pork in a bowl. Finely chop the onion and grate the garlic and add them in, along with the chopped parsley, paprika, baking powder, breadcrumbs, water, stock cube, salt and pepper.
- Mix well with a hand mixer fitted with dough hooks, then cover with cling film and rest in the fridge for 1 to 2 hours.
- Take portions of about 50-55g (¼ cup) and form into ćevapi about as thick as your thumb and 7-10cm long - you should get around 18.
- Grill on a hot grill pan or barbecue for about 12-14 minutes, turning several times, until browned and cooked through (check by cutting one in the middle).
- Serve hot. They can be reheated in the oven at 180°C/350°F for about 10 minutes until heated through.
Tips from the ZestyPlate Kitchen
- Mix the meat well and rest it in the fridge so the ćevapi hold together and the flavours develop.
- A little baking powder keeps them tender and juicy rather than dense.
- Shape them an even thickness so they cook through evenly on the grill.
- Get the grill properly hot for a good char, turning to brown all sides.
Frequently Asked Questions
No - ćevapi are skinless, shaped by hand into little logs, which is what gives them their tender texture.
Traditionally in soft lepinja flatbread with raw onion, ajvar (pepper relish) and kajmak (a creamy dairy spread).
Yes - shape and chill them ahead, then grill to serve; they also reheat well in the oven.
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