Cevapi: Skinless Balkan Sausages, Rested for a Springy Bite

Name: Cevapi (Cevapcici)
Prep time: 24 h
Cook time: 10 min
Total time: 24 h 25 min
Yield: 4 servings / about 20 pieces
Cuisine: Bosnian
Ingredients: 1kg Beef Chuck (80/20 fat, Minced twice); 1/2 cup Garlic Water (Boiled water infused with 5 garlic cloves, strained); 2 tsp Salt; 1 tsp Black Pepper; 1 tsp Baking Soda (Bikarbonat) - Essential for bounce

Ćevapi (also written cevapi or ćevapčići) are small, finger-length sausages of minced meat grilled without casings and eaten several at a time in soft somun flatbread with raw chopped onion and kajmak or ajvar. In Baščaršija, Sarajevo's old bazaar quarter, the smoke tells you where you are: dozens of ćevabdžinicas grilling them over charcoal and stuffing them ten at a time into somun. Ćevapi are the Balkans' great shared dish — Bosnians favour all-beef, Serbs blend in lamb or pork, and Banja Luka serves them fused in slabs of four. What separates real ćevapi from generic mini-kebabs is texture: the meat is minced, salted, and rested for a day or two so the salt dissolves protein and the mix turns springy, almost bouncy, without any casing. A pinch of bicarbonate of soda, an old butcher's trick, pushes that snap further. No egg, no breadcrumbs, barely any spice beyond garlic and pepper. The meat does the talking.

Also known as: Cevapcici, Balkan Sausages, Skinless Sausages, Bosnian Kebab

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Source: Slovenian Kitchen by Michelle Published June 16, 2021

Reference video, embedded from YouTube: filmed by Slovenian Kitchen by Michelle, not by How To Make A Kebab, and not owned, relicensed or distributed by this site.

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Everything you need for Cevapi (Cevapcici), laid out from above: Beef chuck, minced twice, Garlic (for the garlic water), Salt, Black pepper, Baking soda (AI illustration) — Everything you need, seen from above · AI illustration, names added by us

Ingredients

Main meat: 80/20 beef chuck, minced twiceRest time: 24-48 hours for texture and seasoningBest bread: Somun or lepinja-style soft flatbreadClassic serving: Raw onion with ajvar or kajmak

1kg Beef Chuck (80/20 fat, Minced twice)
1/2 cup Garlic Water (Boiled water infused with 5 garlic cloves, strained)
2 tsp Salt
1 tsp Black Pepper
1 tsp Baking Soda (Bikarbonat) - Essential for bounce

How To Make Cevapi (Cevapcici)

1

Mince the beef chuck twice (or ask your butcher to) so the grain is fine and even. Let the strained garlic water cool completely before it goes into the meat.
2

Put the minced beef in a large bowl with the cooled garlic water, salt, pepper and baking soda. Knead by hand for 10-15 minutes, until the mixture turns sticky and clings to your hand.
3

Press the mixture firmly into a container, pushing out any air pockets, then cover it and refrigerate for 24-48 hours. This rest "cures" the meat and gives cevapi its springy bite.
4

With damp hands, roll the chilled mixture into small finger-thick logs about 5-7cm long, and keep them on a tray in the fridge until the grill is ready.
5

Grill the logs over medium charcoal heat, or cook them in a heavy grill pan, for 8-10 minutes, turning them occasionally, until deeply browned outside and cooked through: minced meat is safe once the center reaches 71°C (160°F) on an instant-read thermometer.
6

Serve in groups of 5 or 10 inside warm somun flatbread, with chopped raw onion and ajvar or kajmak.

Note: Do not put onions IN the meat mix: they release water during the long rest and loosen the mix, so the fingers lose their snap. Onions are only for serving side. The 24h rest is non-negotiable.

Real reference photos

Cevapi (Cevapcici) open-license visual reference from Wikimedia Commons: Cevapcici se peku.JPG. By Ippi · Public domain

Cevapi (Cevapcici) open-license visual reference from Wikimedia Commons: Cevapi s kajmakom.jpg. By Christian Paul from Vancouver, Canada · CC BY-SA 2.0

Cevapi (Cevapcici) open-license visual reference from Wikimedia Commons: Cevapcici Neugilching.jpg. By Takeaway · CC BY-SA 3.0

Go Deeper · the full story

About this recipe+

Cevapi looks simple, but the texture and flavor depend on rest, seasoning control, and the way it is served. The best versions feel juicy, springy, and unmistakably Balkan.

This guide explains why Balkan cevapi is not just a generic skinless sausage. The meat mix, the long rest, and the bread-and-onion serving format are part of what makes it memorable.

Why this recipe works+

Why This Recipe Works

Garlic water gives you aroma without loading the meat with raw garlic pieces that can burn or muddy the texture.
Baking soda helps produce the bouncy, springy interior associated with Balkan cevapi, especially after the mixture rests properly.
The long refrigerated rest changes the meat from a quick mince mixture into something more cohesive and seasoned all the way through.

Equipment you need+

Equipment

Large mixing bowl
Meat grinder or butcher-minced beef
Charcoal grill, grill pan, or cast-iron pan
Tray for chilling shaped logs

Serving & make-ahead+

Serving Notes

The most convincing serving format is somun or another soft Balkan-style bread with chopped raw onion and a restrained condiment like ajvar or kajmak.

Serve in a count that feels traditional: five or ten pieces read more authentically than random portioning.

A good Balkan plate keeps the focus on meat, bread, onion, and one clear supporting condiment rather than piling on extras.

Make Ahead, Store, and Reheat

Cevapi is a make-ahead recipe by design. Mix the meat, pack it tightly, cover it, and refrigerate for 24-48 hours before shaping.
You can shape the logs a few hours before cooking and keep them chilled on a tray until the grill is ready.
For longer storage, freeze shaped raw logs in a single layer, then bag them once firm. Thaw overnight in the refrigerator before cooking.

Common mistakes to avoid+

Common Mistakes

Adding onion directly to the meat mixture. It pushes the recipe toward a different sausage style and works against the cured texture this format wants.
Skipping the 24-hour rest. The flavor may still be fine, but the texture will not feel like real cevapi.
Grilling too hot and too fast. You want color and smoke, but not a crust that splits before the center finishes.

Cevapi Recipe vs Cevapcici Recipe+

Cevapi and cevapcici usually point to the same Balkan skinless sausage family. The spelling changes by language and region, but the dish is the same: small grilled minced-meat logs served with bread and onion.

This recipe uses beef chuck, garlic water, salt, black pepper, and baking soda, then rests the mixture long enough to develop the springy Balkan texture.

What to Serve With Cevapi+

The strongest plate is simple: warm somun or lepinja, chopped raw onion, ajvar, and sometimes kajmak. That combination gives you soft bread, juicy meat, sharp onion, and one creamy or peppery accent.

If you serve cevapi as a sandwich, warm the bread first and let it catch some of the meat juices before adding onion and condiment.

Cevapi vs Kebab vs Kofta+

Cevapi is usually smaller, skinless, and served in groups of five or ten with Balkan bread. Kofta is broader and can include more herbs, onion, or spices depending on the region.

A generic kebab can mean almost any grilled meat format. Cevapi is more specific: a Balkan minced-meat sausage shape with a rested, springy texture.

How to Stop Cevapi From Drying Out+

Use meat with enough fat, knead until cohesive, rest the mixture for a full 24 hours, and avoid blasting the outside before the center has time to cook.

Medium charcoal heat or a heavy pan gives better control than extreme heat. You want browning and smoke, not split dry sausages.

Frequently Asked Questions

Is cevapi always made with beef?+

Regional mixes vary. Beef is common, but some versions include lamb or a combination of meats. The important thing is to respect the local style you are trying to reproduce.

Why is baking soda used in cevapi?+

It helps create the springy, tender bite associated with many Balkan versions, especially after a proper rest in the refrigerator.

What should be served with cevapi?+

Soft bread, chopped onion, and one supporting condiment are enough. The goal is a juicy grilled meat sandwich or plate, not an overloaded burger-style build.

Are cevapi and cevapcici the same thing?+

They refer to the same Balkan skinless sausage family in most English searches. Cevapi is the shorter name, while cevapcici is another common spelling used by many readers.

Can cevapi be made ahead?+

Yes. Cevapi improves when the mixed meat rests for 24-48 hours in the refrigerator. You can also shape the logs ahead and keep them chilled until cooking.

What is the difference between cevapi and kofta?+

Cevapi is typically smaller, skinless, rested, and served with Balkan bread and onion. Kofta is a broader minced-meat category and often uses different herbs, onions, or regional spices.