Ćevapi is traditionally 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. 

Ćevap
Print Recipe

Ćevap

We can’t give you the recipe for staying away from them, but we can give you one for making the most delicious and scrumptious ćevaps
Course: Main Course
Cuisine: Serbia
Keyword: Beef, Lamb
Servings: 8

Ingredients

  • 1.5 kg minced beef
  • ½ kg minced lamb
  • 4-5 cloves of garlic
  • 2 tsp baking soda
  • Salt

Instructions

  • Season the meat with salt, mix it and pour over it a 100 ml of water with onion which you’ve cooked earlier.
  • Mix well with your hands and leave in the fridge overnight.
  • Grind the meat in a meat grinder twice and leave it to warm up to room temperature for a couple of hours.
  • Then put it back in the fridge. Before you start shaping the ćevaps, mix in the baking soda.
  • Enjoy!

Photo credit and inspiration: serbia.com