Smoky homemade ćevapi have a way of taking over the house — in a good way. One whiff of that little char, a hint of garlic, and suddenly it feels like a backyard cookout even if it’s Tuesday and you’re at the stove. Honestly, they’re just small skinless sausages: good meat, a few spices, nothing fancy, but the flavor shows up big.
The trick is light hands. Keep the mix cold, don’t mash it to death, shape and chill. You want that tender, springy bite, not a dense log. Then bring in the sidekick that keeps everything bright: a tangy bean salad. White beans, red onion, parsley, a sharp splash of vinegar, a glug of olive oil — it wakes up the plate and pretty much drinks the juices.
Serve with warm flatbread — lepinja if you’ve got it — and a spoon of ajvar or a swipe of kajmak. I’d say don’t overthink any of it: brush the grill (not the meat), don’t press the ćevapi while they cook, and let them rest a minute before you dive in. Trust me, the first batch will vanish while you’re still flipping the second.
Ćevapi
-
500 g
minced beef
-
250 g
minced lamb or pork
-
3
garlic cloves, minced
-
1 tsp
baking soda
-
1 tsp
sweet paprika
-
to taste
salt and pepper
Bean salad
-
400 g
cooked white beans (or canned, drained)
-
1
red onion, finely chopped
-
1
red bell pepper, diced
-
3 tbsp
olive oil
-
2 tbsp
red wine vinegar
-
to taste
salt and pepper
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the ćevapi
-
Mix the meat
In a large bowl, combine minced meats, garlic, baking soda, paprika, salt, and pepper. Mix thoroughly until sticky and well combined.
-
Shape and chill
Shape the mixture into small, finger-sized sausages. Place on a tray, cover, and refrigerate for at least 1 hour.
Make the bean salad
-
Combine ingredients
In a bowl, mix beans, red onion, and bell pepper. Drizzle with olive oil and vinegar, then season with salt and pepper. Toss gently to coat.
Grill and serve
-
Grill the ćevapi
Heat a grill or grill pan to medium-high. Cook ćevapi for about 3–4 minutes per side, until browned and cooked through.
-
Plate
Serve the hot ćevapi alongside the bean salad, with warm bread if desired.
Note: For the best flavor, shape and chill the ćevapi at least 1 hour before grilling.
Updated: August 30, 2025