Small, hand-formed cylinders of seasoned beef and lamb, chargrilled until crusty outside and juicy within, served in warm flatbread with onions.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: flatbread wrap
Garnishes: diced onion, ajvar
Accompaniments: kajmak, flatbread, french fries
Instructions
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1
Combine beef, lamb, grated onion, garlic, baking soda, salt, and pepper. Mix well.
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2
Refrigerate mixture 2 hours or overnight for best flavor.
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3
Form into small cylinders about 8cm long and 2cm wide.
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4
Grill over very hot charcoal 3-4 min per side until charred and cooked through.
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5
Warm the flatbread on the grill briefly.
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6
Serve 8-10 ćevapi per portion in flatbread with diced onion and ajvar.
Did You Know?
Montenegrins fiercely debate who makes the best ćevapi — every town and family has a secret spice ratio they guard jealously.
Chef's Notes
Equipment Tips
- charcoal grill
- mixing bowl
- hands
Garnishing
diced onion, ajvar
Accompaniments
kajmak, flatbread, french fries
The Story Behind Ćevapi
Ćevapi are the most iconic street food across the Balkans, tracing to Ottoman-era kofte traditions. In Montenegro, the beef-lamb blend is preferred, distinguishing it from the all-beef versions found in other Balkan countries. They are the first food visitors are told they must try.
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