Small, finger-shaped grilled rolls of seasoned beef and lamb, charred on the outside and juicy within, served in warm somun flatbread with raw onions and kajmak cream.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden board or plate
Garnishes: diced onion, kajmak
Accompaniments: somun bread, ajvar, roasted peppers
Instructions
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1
Combine ground beef and lamb with grated onion, garlic, baking soda, salt, pepper, and paprika. Mix thoroughly but do not overwork.
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2
Cover and refrigerate for at least 2 hours or overnight to let flavors meld.
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3
Shape mixture into finger-sized cylinders, about 8cm long and 2cm wide. You should get 20-25 pieces.
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4
Heat a grill or grill pan to high heat. Grill ćevapi for 3-4 minutes per side until charred outside and cooked through.
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5
Serve immediately in warm somun flatbread with finely diced raw onion and a generous spoonful of kajmak or sour cream.
Did You Know?
In Croatia and the Balkans, ordering "deset u pola" (ten in a half-bread) is the standard ćevapi order — everyone knows exactly what it means.
Chef's Notes
Equipment Tips
- grill or grill pan
- mixing bowl
- hands for shaping
Garnishing
diced onion, kajmak
Accompaniments
somun bread, ajvar, roasted peppers
The Story Behind Ćevapi
Ćevapi arrived in Croatia through Ottoman influence and became one of the most popular street foods across the Balkans. Each region claims superiority — Croatian versions typically use a beef-lamb blend without breadcrumbs. The dish has transcended its origins to become an everyday staple eaten by all, from casual street food to family gatherings.
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