Small grilled fingers of seasoned minced meat, a type of skinless sausage, served by the half-dozen or dozen in a warm somun flatbread with chopped raw onion, ajvar and kajmak. They are a beloved charcoal-grill staple across Croatia, sold from roštilj grills at markets, bus stations and seaside kiosks.
Derived from the Ottoman kebab — its name comes from the Turkish word for grilled meat — and adopted across the Western Balkans, where it remains a shared national grill staple (Bosnia's the most renowned). In Croatia ćevapi are found at grills throughout the country.
Smoky, savoury and faintly springy, the little meat fingers char at the edges while staying juicy inside. The sweet bite of raw onion and the mellow heat of ajvar cut through the richness, all wrapped in soft, slightly chewy bread.
A pinch of baking soda raises the meat's pH, helping it stay tender and develop a deep brown crust over fierce charcoal heat. Firm kneading binds the proteins so the rolls hold their shape without any casing.
Variations
all-beef ćevapi, beef-and-lamb mix, served with kajmak instead of ajvar, larger Sarajevo-style portions
On the Palate
Where Ćevapi Croatian sits in the Croatian flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 30 min
- 18 min
Combine minced beef and pork with grated onion, garlic, salt, pepper and a little baking soda.
- 265 min
Knead the mixture firmly for several minutes until tacky, then rest it covered in the fridge for at least an hour.
Watch outKnead until the meat turns tacky and sticks to your hand — that pull is what lets the rolls hold together with no casing.
- 310 min
With wet hands, roll the meat into small cylinders about the thickness of a finger.
- 48 min
Heat a charcoal grill or heavy griddle until very hot.
Watch outWait until the grill is fierce-hot before the meat touches it — a cool grate steams the rolls grey instead of searing a crust.
- 510 min
Grill the ćevapi, turning often, until well browned and cooked through, about 8 to 10 minutes.
Watch outTurn them often so every side takes on a deep browned crust without one face charring — juicy inside, dark outside.
- 63 min
Warm flatbreads (lepinja) briefly on the grill.
- 74 min
Stuff each flatbread with a portion of ćevapi, finely chopped raw onion and a spoon of ajvar.
- 81 min
Serve immediately while hot and juicy.
