It’s no secret that in the Balkans we love our meat. Ćevapi (or Cevapi) are a Balkan staple — popular as street food and an essential part of gatherings and barbecues. In Bulgaria they’re known as kebapcheta: the same core ingredients, shaped a bit longer to resemble a kebap. I’ve loved these savory little sausages since childhood.
With grilling season approaching, I wanted to honor my Balkan roots with this recipe. Idemo — let’s go!
Why You’ll Love Cevapi
Crispy on the outside and tender and juicy on the inside, cevapi are beloved for good reason. They use a simple mix of spices and plenty of garlic for a deeply savory, garlicky flavor. A combination of meats keeps the fat content balanced so the cevapi stay moist, and grilling adds a pleasant smoky finish. Try them once and you’ll quickly understand why they’re a regional favorite.
What are Cevapi?
Ćevapi are small, hand-formed grilled sausages made from ground beef, pork, or lamb, typically seasoned with garlic, paprika, salt and pepper. They are traditionally served in warm lepina or somun (a type of pita), with chopped onions, ajvar (a red pepper spread), and either sour cream or kajmak (a clotted cream).
Different Balkan regions have their own variations and names. The term Ćevapi is common in the former Yugoslavia, where they date back centuries. In Bulgaria, they’re called kebapcheta, sometimes seasoned with cumin; I usually skip cumin myself, but it’s a classic addition in some recipes.
How to Prepare Cevapi
In a large bowl, combine the ground pork and ground beef. Add the optional egg if you want extra binding, grated onion, minced garlic, paprika, salt and pepper. The salt and pepper amounts can be adjusted to taste.
In a small bowl, stir together the baking soda and the sparkling water (or beer if you prefer). Add this mixture to the meat and mix thoroughly using clean hands. Cover the bowl tightly and refrigerate for 24 hours — this resting time helps develop flavor and texture.
When ready to cook, preheat a gas or charcoal grill to medium-high (about 400°F). Shape the meat into small logs about 4 inches long, then arrange them on a parchment-lined baking sheet if you plan to freeze or hold them before grilling.
Grill the cevapi over indirect medium-high heat until you get grill marks on all sides and the internal temperature reaches 165°F. Depending on size, this typically takes about 15–20 minutes. Let the cevapi rest a few minutes after removing them from the grill, then serve.
Nonna’s Tip
Don’t skip the baking soda: it helps produce a springier texture and binds the mixture for better consistency.
Variations and Substitutions for Cevapi
- Use ground lamb for a more traditional, richer flavor. For a lighter version, substitute ground turkey or chicken, or combine meats to your liking.
- To make a Bulgarian-style kebapcheta, add about 1 teaspoon of ground cumin along with paprika.
- Any onion will work: yellow, red, sweet, or shallots — grate or finely chop depending on preference.
- Replace sparkling water with beer for a different depth of flavor; save the rest to enjoy while you cook.
Best Served With
- Warm pita bread (lepina or somun) is traditional. You can also use homemade pita dough without cheese for a similar result.
- A fresh Shopska salad makes an excellent side to balance the richness of the meat.
- French fries are a common accompaniment; for a Bulgarian twist, top fries with crumbled feta.
- Serve with chopped onions, ajvar, and kajmak or sour cream for a classic presentation.
Common Questions
Yes. Ground lamb, turkey, or chicken can be used. Mix as you prefer for flavor and fat content.
The combination adds a light, slightly spongy texture and helps bind the mixture, distinguishing cevapi from other grilled meats.
Many Bulgarian kebapcheta include cumin. It’s traditional in some recipes, though optional based on taste.
Yes. Use a grill pan on the stove, an air fryer, or bake in a 400°F oven until the internal temperature reaches 165°F. You won’t get the same grill marks, but the flavor will still be good.
Allowing the mixture to rest 24 hours yields the best flavor and texture, but you can shorten the time if necessary. Results will improve with longer resting.
Yes. Shape the cevapi, place them on a parchment-lined baking sheet, freeze until firm, then transfer to a freezer bag with parchment between pieces. They keep about three months and can be grilled from frozen.
You can. Cool them completely, then store in a freezer-safe bag. Reheat on the grill or in the oven when ready to serve.
Cevapi
Ingredients
- 1 pound ground pork
- 1 pound ground beef
- 1 egg (optional)
- ½ yellow onion, grated
- 5 cloves garlic, minced
- 1 teaspoon paprika
- 1½ teaspoons salt (adjust to taste)
- 1 teaspoon black pepper
- 1 teaspoon baking soda
- 3 tablespoons sparkling water or beer
Instructions
- Combine pork, beef, optional egg, grated onion, garlic, paprika, salt and pepper in a large bowl.
- Note: Egg is not required, but can act as a binder if desired.
- Mix baking soda with sparkling water (or beer) in a small bowl.
- Add the baking soda mixture to the meat and mix well with clean hands. Cover tightly and refrigerate 24 hours.
- When ready, form the mixture into small logs (about 4 inches long). Place on a parchment-lined baking sheet if not grilling immediately.
- Preheat a grill to medium-high (400°F) and oil the grates. Grill the cevapi over medium indirect heat until grill marks appear and internal temperature reaches 165°F, about 15–20 minutes depending on size.
- Remove from the grill, let rest a few minutes, then serve.
- Enjoy with pita, fries, ajvar, kajmak, shopska salad, onions, or your favorite sides.
My Notes
Add personal notes or variations to customize the recipe to your taste.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.