Serbian Cevapi Grilled Sausages

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Cevapi are Serbia's most beloved street food: small, hand-rolled tubes of seasoned beef and lamb that get charred over a hot grill and tucked into warm flatbread with raw onion and a smear of ajvar. The meat is traditionally mixed by hand for a slightly springy, almost sausage-like texture without any casing needed. Serve them piled high for a casual family-style meal.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 38 gCarbs
• 4 gFiber
• 38 gProtein
• 780 mgSodium
• 640 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 14 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the sausage mixture

• 1 lb (450 g) ground beef (80% lean)
• 1/2 lb (225 g) ground lamb
• 1 small yellow onion, very finely grated and squeezed dry
• 4 garlic cloves, minced
• 1 tsp sweet paprika
• 1 tsp ground black pepper
• 1 1/2 tsp kosher salt
• 1 tsp baking soda

For shaping and serving

• 1 tbsp neutral oil, for the bowl
• 4 small flatbreads (lepinja, pita, or naan)
• 1 medium white onion, finely chopped
• 1/2 cup ajvar (roasted red pepper relish)
• 1/3 cup kajmak or full-fat sour cream
• Fresh parsley, for garnish

Directions

1. In a large bowl, combine the ground beef, ground lamb, grated onion, garlic, paprika, pepper, salt, and baking soda. Mix by hand for 3-4 minutes, kneading and folding the mixture until it becomes slightly sticky and uniform.
2. Cover the bowl and refrigerate the meat mixture for at least 1 hour, or up to overnight, to let the baking soda tenderize the meat and help the sausages hold their shape.
3. Lightly oil a small bowl and your hands. Pinch off a portion of meat (about 50 g) and roll it between your palms into a short, thick cigar shape roughly 3 inches long and 1 inch thick. Repeat with the remaining mixture to make about 16 sausages.
4. Preheat a grill, grill pan, or cast-iron skillet over medium-high heat until very hot. Lightly oil the grates or pan.
5. Grill the cevapi in batches, turning every couple of minutes, until deeply browned on the outside and just cooked through, about 8-10 minutes total. Avoid pressing them with a spatula so they stay juicy.
6. Warm the flatbreads briefly on the grill or in a dry skillet, then split them open. Tuck 4 grilled cevapi into each bread, top with a generous spoonful of chopped raw onion, and finish with ajvar and kajmak.
7. Serve immediately while the sausages are still sizzling, with extra ajvar on the side.
8. Garnish with fresh parsley and pair with cold beer or a glass of red wine for an authentic Serbian experience.

Cook’s Notes

• Always let the meat rest in the fridge for at least an hour; the baking soda raises the pH and helps the cevapi stay tender and hold their shape on the grill.
• For an even more traditional texture, pass the meat mixture through a meat grinder once before shaping.
• If you do not have a grill, a cast-iron skillet or even a broiler set to high will give you excellent browning.
• Cevapi freeze beautifully: shape them raw, freeze on a sheet pan, then bag and grill straight from the freezer, adding 2-3 minutes to the cook time.
• Do not skip the raw onion and ajvar; their sharp, smoky contrast is what makes the sandwich sing.

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