what are ćevapčići?

Ćevapčići (or ćevapi) are little skinless sausages packed with big Balkan flavor. Traditionally grilled over open flame, they’re juicy, savory, and wonderfully simple—just meat, salt, garlic, and time-tested technique. This version leans Croatian, using a three-meat blend of beef, pork, and lamb for flavor that’s smoky, rich, and just a little bit wild.

Whether you’re throwing them on the grill or searing them in a skillet, these little sausages are serious crowd-pleasers. Stuff them in warm bread, pile on the raw onions, and don’t forget the ajvar. Bonus points for a good beer or a glass of rakija on the side.

Ćevapčići have deep roots in Ottoman-era cooking, with regional variations all across the Balkans — from Bosnia and Serbia to Croatia and Macedonia. No two families make them the same, and everyone swears theirs is best (they’re probably right).

why you’ll love this recipe

These bold little sausages are easy to love, and even easier to crave. Here’s why they’ll become your new grilled meat crush.

• skinless sausages — so no fuss with casings
• bold, simple flavors you can build your own way
• perfect for the grill, or stovetop in a pinch
• a balkan bbq staple you’ll want on repeat

notes on prep

Smart prep means tastier sausages and fewer surprises. here’s how to set yourself up right.

• meat matters. use a mix of beef, pork, and lamb (or whatever blend you prefer). A 40/30/30 beef-lamb-pork ratio is popular for balancing fat and flavor.
• grate your onion. It helps create a smoother mix and prevents burnt bits when grilling.
• knead the meat like dough. Activate those myosin proteins! The mixture should be tacky and elastic. (Wet hands help.)

notes on cooking

Getting that perfect char outside and juicy bounce inside is all about technique.

• grill over medium-high heat. Turn them often, and heat until evenly browned and fully cooked through.
• OR pan-sear in a skillet. A lightly oiled pan will do the trick if grilling isn’t an option.
• let them rest. Just a few minutes will help lock in those juices.

tips + fixes

No stress — here’s how to avoid the common pitfalls and rescue things if they go sideways.

• falling apart? Not kneaded enough. Mix more until tacky.
• dry texture? Either overcooked or too lean. Use well-marbled meat and try the sparkling water trick.
• too salty? If you salted early (during cubing), ease up on added salt later.

special notes + secrets

A few traditional tricks to give your sausages the right texture and soul.

• baking soda + sparkling water. A secret for tender, bouncy texture.
• let them rest (twice!) Chill the meat mix before shaping, and again after.
• size matters. 3-4″ long and 3/4″ wide is the sweet spot.
• grind twice. A second grind gives you that smooth, classic bite.

serving suggestions

Ćevapčići shine best with a few classic sides and toppings.

• get stuffy. Tuck into somun or pita with raw onions and ajvar.
• get creamy. Add a dollop of kajmak or sour cream for a cool contrast.
• go full spread. Serve with roasted peppers, grilled eggplant, or a cucumber salad.

inspiration

This recipe is part of a tribute to Countess-composer Dora Pejačević and the flavors of her Croatian homeland. Whether you’re here for the music, the meat, or the magic of Balkan-inspired cooking — welcome. You’re among friends!

Check out Justin’s recordings of Dora Pejačević’s work on SoundCloud!