cevapi recipe

Kebapi, which are sometimes referred to as kebabs, are juicy sausage-like bites of grilled beef, pork, and lamb!

Macedonian Kebapi

beef

pork

yellow onion, (grated)

garlic cloves, (minced)

parsley, (finely chopped)

paprika

cayenne pepper

red pepper flakes

salt

black pepper, (to taste)

baking soda

water

wooden skewers

onion, (finely chopped, for serving (optional))

red pepper flakes + paprika, (for serving, optional)

yogurt

extra virgin olive oil

garlic cloves, (finely minced)

lemon juice

salt, (to taste)

In a large mixing bowl combine the beef, pork and lamb; mix the meat with your hands until well incorporated.

Add onion, garlic, parsley, paprika, cayenne pepper, red pepper flakes, salt, black pepper, and baking soda; stir in water and, using your hands, mix it all until combined.

Refrigerate for 1 to 4 hours. When ready, pull out the meat from the fridge and roll the ground meat mixture into the shape of sausages, about 6-inches long and 1-1/2 -inch in diameter. Each should weigh about 1.5 to 1.7 ounces.

Preheat grill to medium-high.

Grill kebapi for about 10 to 12 minutes, turning them to brown and cook all around. Cooking time will depend on the thickness of the kebapi. They are done when internal temperature registers at 165˚F.

Remove kebapi from grill and pierce the wooden skewers through the kebapi. (This is optional, you can also just serve them as-is on a serving platter.)

Transfer kebapi to a platter.

Combine a tablespoon of paprika with a tablespoon of red pepper flakes in a small plate.

Serve kebapi with the paprika mixture and a side of chopped onions. Alternatively, serve the kebapi with the yogurt sauce.

For the Kebapi

While the kebapi are grilling, prepare the yogurt sauce by combining all of the ingredients in one bowl; whisk until thoroughly incorporated. Taste for salt and adjust accordingly.

For the Yogurt Sauce

Our delicious Balkan-inspired Cevapi recipe is easy to make and loaded with flavor! Serve the sausages with warm flatbread and homemade ajvar sauce.

Cevapi

1.5 lbs ground beef ((680 grams))

½ lb ground lamb (, (or ground pork) (225 grams))

black pepper

garlic (, minced)

smoked paprika

onion

Tablespoons sparkling water

lbs red bell peppers (, (about 4 large peppers) (900 grams))

eggplant (, (about 1 medium) (459 grams))

Tablespoons olive oil (, divided)

Tablespoon white vinegar

½ teaspoon smoked paprika

sugar

Pita bread (, (or make Somun which is the authentic way))

kajmak* (, clotted cream,

Prep sausage meat: Add ground meat, salt, pepper, garlic, paprika, onion, water, and baking soda to a mixing bowl. Use your hands or a meat chopper to mix until combined. Cover and refrigerate for at least 2 hours, or overnight. (essential for the right texture and flavor).

Roast peppers and eggplant: Preheat oven to 400°F (205°C). Cut bell peppers in half and remove seeds and stem. Press flat and place a greased baking sheet. Cut stem from eggplant and cut eggplant in half, lengthwise. Remove some of the center flesh/meat from the eggplant and press, flat side down, onto baking sheet. Roast for 30-40 minutes, or until skins are charred and veggies are tender.

Remove skins, and blend: Cover pan with foil and rest for about 15-20 minutes. Carefully peel the skin from the peppers and eggplant and place flesh into a blender. Add minced garlic, 3 tablespoons olive oil, vinegar, paprika, salt, and a pinch of sugar then blend until smooth.

Cook sauce: Heat 2 tablespoons olive oil in a saucepan over medium heat and add blended mixture. Cook for about 15 minutes, stirring often, until thickened. Taste and add more salt if needed. Allow to cool. Ajvar sauce can be made 1 week ahead.

Make Ajvar Sauce:

Form sausages by scooping meat mixture into 2-tablespoons-size balls, then roll each portion into a sausage shape, about ¾-inch wide and 3-4 inches long. (Should make about 30 sausages).

Cook Sausages: Heat a grill (charcoal grill is most authentic) or cast-iron skillet with a little olive oil, on the stove. Cook over medium-high heat, turning often as they cook, until browned well on all sides, and cooked through (about 7-10 minutes).

Warm Pitas: Cut pitas in half and place them briefly on hot grill next to sausages, then press them on top of the sausages, to warm and soften them from some of the sausage grease.

Serve: Place warm pita on a plate. Add 5-6 sausages, partially inside the pita, and coming out onto the plate, Add chopped onion on top. Serve ajvar sauce and Greek yogurt on the side.

Cook Sausages and Serve:

Juicy, smoky, and perfectly seasoned, this classic cevapi recipe delivers authentic Balkan street-food flavor at home. Made with simple ingredients and cooked hot for maximum flavor, these skinless sausages are fast, satisfying, and incredibly versatile.

Cevapi Recipe (Juicy Balkan Grilled Sausages)

500 g ground beef (or beef/lamb mix)

garlic (finely minced)

½ tsp black pepper

½ tsp paprika (optional, mild)

tsp baking soda

Add the ground meat to a large bowl. Sprinkle in salt, pepper, garlic, paprika, and baking soda.

Pour in the cold water and gently mix just until combined, do not overwork the meat.

Cover and refrigerate for 30 minutes to rest and improve texture.

With lightly wet hands, shape the mixture into small sausage-shaped logs (about finger length).

Heat a grill or grill pan over high heat until hot.

Grill the cevapi for 8–10 minutes, turning gently until browned on all sides and cooked through.

Remove from heat and rest for 2 minutes before serving.

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Cevapi

Cevapi Recipe (Juicy Balkan Grilled...

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