Classic Balkan Cevapi with Lepinja & Kajmak

About This Recipe

Cevapi (pronounced cheh-VAH-pee, sometimes spelled čevapi or ćevapi) are arguably the most iconic dish of the Western Balkans. Found everywhere from Sarajevo's Baščaršija market to Belgrade street stalls, these small, skinless sausages are a daily staple and a point of intense national pride across Bosnia, Serbia, Croatia, and beyond.

What makes a great cevapi comes down to three things: the meat blend, the seasoning, and the heat of the grill. This recipe is built on a classic Sarajevo-style ratio of two parts beef to one part lamb — giving you richness from the beef and fragrance from the lamb, without either dominating. Baking soda tenderizes the meat slightly and helps the cevapi stay juicy under the high heat of charcoal grilling.

If you don't have a charcoal grill, a cast-iron skillet over the highest heat your stove can produce is the next best option. What you're looking for is proper char on the outside while keeping the interior just cooked through — still moist and almost crumbly in texture.

Step-by-Step Instructions

1. Prepare the Meat Mixture — Combine the ground beef and ground lamb in a large bowl. Add the minced garlic, sweet paprika, baking soda, salt, and black pepper. Using your hands, mix thoroughly for 3–4 minutes until the mixture becomes slightly sticky and completely homogenous. Cover and refrigerate for a minimum of 1 hour.
2. Shape the Cevapi — With dampened hands, take roughly 30–35 grams of mixture and roll it into a cylindrical sausage shape, approximately 8–10 cm long and 2 cm in diameter. Place on a tray lined with parchment paper. Repeat until all the mixture is used — you should get approximately 16–20 pieces.
3. Prepare Your Grill — Light your charcoal and wait until the coals are covered in white ash and glowing red — this takes roughly 25–30 minutes. You want a very high, even heat with no open flames. If using cast iron, preheat the pan over high heat for 5 minutes and add a thin film of neutral oil.
4. Grill the Cevapi — Place the cevapi on the grill in a single layer, leaving space between each. Grill for 3–4 minutes per side, rotating gently using tongs to char all sides evenly. Total cooking time should be around 10–12 minutes. Avoid pressing down — this squeezes out the juices.
5. Prepare the Accompaniments — While the cevapi grill, finely dice the white onion and place in a small bowl. Warm the lepinja flatbreads on the edge of the grill or in a dry pan for 1–2 minutes until soft and lightly toasted.
6. Serve Immediately — Split the lepinja lengthwise without cutting all the way through. Spread a generous layer of kajmak (or thick sour cream) on one side. Fill with 5–6 cevapi and top generously with diced raw onion. Serve immediately with extra kajmak and ajvar on the side.

Nutrition Information (per serving)

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