Walk through Baščaršija, Sarajevo's old bazaar quarter, and the smoke tells you where you are: dozens of ćevabdžinicas grilling little finger-length sausages over charcoal, stuffing them ten at a time into somun flatbread with raw chopped onion and a spoonful of kajmak. 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 overnight 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, National Dish Bosnia
The strip drifts on its own — hover any dia to pause and zoom.
EPISODE 43: Cevapcici are a traditional skinless sausage found in the Balkan’s. Traditionally they are made by combining ground beef, pork & lamb. However, they can be made by using any combination of ground meat. Our fa
Embedded from YouTube for reference. This video is not owned, relicensed, or distributed by How To Make A Kebab.
View Original VideoPREP: Mince the beef twice for a fine grain. Cool the garlic water completely.
MIX: Combine meat, garlic water, salt, pepper, and baking soda. Knead for 10-15 minutes until the mixture adheres to your hand.
FERMENT: Pack meat tightly into a container (removing air). Cover and refrigerate for 24-48 hours. This "cures" the meat.
SHAPE: Form into small finger-sized logs (approx 5-7cm long).
GRILL: Cook over medium charcoal heat.
SERVE: Groups of 5 or 10 inside "Somun" flatbread, with raw chopped onions and Ajvar/Kajmak.
Chef note: Do not put onions IN the meat mix, they will spoil the fermentation. Onions are only for serving side. The 24h rest is non-negotiable.
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
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.
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.
Cevapi and cevapcici usually point to the same Balkan skinless sausage family. The spelling changes by language and region, but searchers are normally looking for 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.
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 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.
Use meat with enough fat, knead until cohesive, rest the mixture overnight, 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.
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.
It helps create the springy, tender bite associated with many Balkan versions, especially after a proper rest in the refrigerator.
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.
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.
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.
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.
The mixture is usually too lean, too warm, too wet, or not kneaded enough. Keep the meat cold, work it until tacky, use enough fat, and press it firmly around a wide flat skewer.
Yes. Use a very hot grill pan, broiler, or cast iron surface. You will miss some smoke, but strong browning, proper fat ratio, and warm bread will still give a convincing home version.
Most minced kebabs need visible fat, often around 20 percent depending on the cut and regional style. Lean mince dries out and can crumble, while properly fatty mince stays juicy and grips better.
You can mix and chill the meat ahead, but shape close to cooking if you are new to skewers. Keep everything cold and covered, then cook over settled high heat for the best texture.
Choose the best meat for kebab, kabob, and kabab based on fat ratio, cut, grind, and cooking style for skewers, wraps, and plates.
Learn how to keep kebab on the skewer with the right fat level, onion handling, kneading, skewer shape, and grill timing.
Choose the best bread for kebab wraps, gyros, shawarma, doner, and plate service with lavash, pita, somun, pide, and durum explained clearly.
Compare gyros, shawarma, and donair by meat style, bread, sauce, garnish, and wrap structure so you know which page to cook next.
Compare Balkan kebab recipes, breads, and serving traditions including cevapi, somun, lepinja, raznjici, onion garnish, ajvar, and kajmak.
Learn which bread to use for kebab wraps, gyros, shawarma, doner, and grilled meat plates, including lavash, pita, pide, somun, lepinja, and durum.
Meat and vegetables slow-cooked in a sealed clay jug, cracked open at the table. This version focuses on the Cappadocia, Turkey style, with practical home-cooking guidance for texture, seasoning, and serving. Key ingredients include 1.2kg Lean Beef (Tranche/Tranc) - Cubed, 250g Shallots (Arpacik Sogan) - Whole, 1 Head of Garlic - Cloves peeled, supported by the technique notes on the page. The method starts with pREP: Cube beef. Clean and chop peppers and tomatoes. Peel shallots and garlic.
Meatballs alternated with eggplant slices, baked to perfection with a tomato glaze. This version focuses on the Sanliurfa, Turkey style, with practical home-cooking guidance for texture, seasoning, and serving. Key ingredients include 500g Ground Meat (Beef or Beef-Lamb mix), 1 Medium Onion (Grated & juice squeezed out), 2 Cloves Garlic (Minced), supported by the technique notes on the page. The method starts with mEAT: Combine ground meat, onion, garlic, oil, and spices. Knead until evenly blended.
The "Leaf" Doner. 100% sliced steak layers, no mince. The premium standard. This version focuses on the Bursa, Turkey style, with practical home-cooking guidance for texture, seasoning, and serving. Key ingredients include 1kg Beef Tranche/Round (Veal leg) - Sliced thin leaves, 200g Lamb Tail Fat (Kuyruk Yagi) - Sliced thin, 1 Onion (Juice), supported by the technique notes on the page. The method starts with sLICE: Cut meat into large, thin, leaf-like sheets. Pound them slightly.
The "Tray Kebab". Minced meat pressed into a pan and baked. Family style. This version focuses on the Antakya, Turkey style, with practical home-cooking guidance for texture, seasoning, and serving. Key ingredients include 500g Minced Beef (Medium Fat), 1 Red Pepper & 1 Green Pepper (Finely chopped), 1 Onion & 2 Garlic Cloves (Minced), supported by the technique notes on the page. The method starts with kNEAD: Mix meat, peppers, onion, garlic, parsley, spices.