Ćevap Recipe or Ćevapi is traditionally made in the countries of southeast Europe. It is also called ćevapčići and it is a grilled dish of minced meat. It is considered a national dish of Bosnia and Herzegovina and is also common in Bulgaria, Croatia, Serbia, Montenegro, North Macedonia, Slovenia, Kosovo, Albania, Romania and Austria. 

Cevap is also called Cevapi and in the traditional recipe is often served with sour cream, feta cheese, chopped onions, kajmak, ajvar, minced red pepper and salt.


Learn how to make the most delicious ćevaps at home and enjoy them with feta cheese, chopped onions, kajmak, ajvar, minced red pepper.
Course: Main Course
Cuisine: Serbia
Keyword: Beef, Lamb
Servings: 8


  • 1.5 kg minced beef
  • ½ kg minced lamb
  • 4-5 cloves of garlic
  • 2 tsp baking soda
  • salt
  • 1 onion finely chopped


  • In a large bowl add the minced beef and lamb and season with salt, onion and pour 100 ml water.
  • Use your hands to mix everything well and place overnight in the fridge.
  • The next morning use a meat grinder twice and then leave the bowl aside for a couple of hours in warm place then return it to the fridge.
  • Add baking soda, mix well and form the ćevaps.

Inspiration and adaptation: serbia.com, wikipedia.org, cevap.rs

Explore other recipes from the traditional Serbian cuisine.

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