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Ćevapi

Name: Ćevapi
Total time: 40 min
Yield: Serves 4
Cuisine: Croatia
Ingredients: 600g Mixed ground meat; 3 cloves Garlic; 1 tsp Paprika; 1/2 tsp Baking Powder; 1 tsp Salt; 1/2 tsp Black Pepper; 4 Pita Bread; 1 Onion; 2 Red bell pepper; 1 Eggplant; 2 tbsp Olive oil

Main Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Little logs of ground meat grilled over charcoal, eaten with flatbread, raw onion, and red pepper paste — a Balkan grill.

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📖 The Story Behind This Dish

Ćevapi (ćevapčići) are small skinless sausages loved throughout the former Yugoslav countries, and in Croatia they're a staple of stalls and eateries. Ground beef or lamb is shaped into finger-thick logs, grilled over charcoal, and tucked into somun, a puffy flatbread, with raw onion and ajvar, a red pepper paste.

🌆 Where it's eaten: At a night stall in Zagreb, little ćevapi lined up on the charcoal are tucked into bread one after another with onion and red paste.

🥕 Ingredients (serves 4)

Mixed ground meat 600g
Garlic 3 cloves
Paprika 1 tsp
Baking Powder 1/2 tsp
Salt 1 tsp
Black Pepper 1/2 tsp
Pita Bread 4
Onion 1
Red bell pepper 2
Eggplant 1
Olive oil 2 tbsp

👩‍🍳 Instructions

Add grated garlic, paprika, baking powder, salt, and pepper to the ground meat, knead until sticky, and chill 1 hour.
Shape into finger-thick logs 7cm long.
Roast the red peppers and eggplant, peel, chop, and toss with olive oil and salt to make an ajvar-style paste.
Grill the ćevapi over charcoal or under a grill for 8–10 minutes, turning.
Warm the pita bread lightly.
Put 5–10 ćevapi on each bread and serve with chopped raw onion and the paste.

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