Ćevapi at Home — The Taste of a Balkan Roštilj
In the Balkans, ćevapi aren't a recipe so much as a ritual. Little skinless sausages of beef and veal, seasoned the Sarajevo way, charred over high heat until they snap — then tucked into warm lepinja with raw onion, a thick smear of ajvar, and a spoon of kajmak. You don't need a special occasion. You need a grill, good ćevapi, and the people you love.
What you'll need
- Ćevapi — Bosnian-style (Brother & Sister, halal), Croatian all-beef (Podravka), or spicy Leskovac-style (Emsa). Allow ~5–10 per person.
- Lepinja or somun — the pillowy flatbread (grab it fresh in-store).
- Ajvar — mild or hot; the roasted-pepper soul of the plate.
- Kajmak — that rich, salty clotted cream.
- Raw onion, finely chopped — non-negotiable.
- Roasted red peppers and a shake of Vegeta on the side.
How to make it
- Take the ćevapi out of the fridge 20 minutes before grilling.
- Get the grill (or a heavy pan) screaming hot.
- Grill 3–4 minutes per side, turning once, until deeply charred and juicy — don't crowd them.
- Warm the lepinja on the cooler side of the grill; split it open.
- Load 5–10 ćevapi into the bread, top with chopped onion, a generous spoon of ajvar and kajmak.
- Serve hot, with roasted peppers alongside. Prijatno.
Tip: Authentic ćevapi are never pricked or pressed — let them keep their juices.
Shop the Recipe → Ćevapi Night
Fresh ćevapi & kajmak are in-store pickup at San Jose / Alhambra; ajvar, peppers & seasoning ship nationwide.