I grew up eating cevapi at every family gathering, every summer grill, and every celebration that mattered. As a Serbian home cook, I can tell you that these little skinless sausages are not just a recipe in our house — they are a tradition. This Serbian cevapi recipe is the one I have been making for years using the same technique I learned from my family — the baking soda and cold sparkling water that gives authentic cevapi their famous springy texture, the overnight rest that deepens the flavor, and the beef and pork blend that makes every bite rich and satisfying.
Cevapi — pronounced che-vah-pee — are small hand-shaped skinless sausages that are the national street food of the Balkans, especially beloved in Bosnia and Serbia. They are grilled over high heat until the outside is smoky and charred and the inside stays incredibly juicy. Served tucked into warm lepinja bread with raw onions and a generous spoonful of ajvar they are one of the most satisfying meals on earth.
If you have never made cevapi at home before this recipe will show you exactly how to do it right.
CEVAPI INGREDIENTS (AUTHENTIC & SIMPLE)
- 3 lbs Ground Beef (80/20): I use three pounds of beef with a bit of fat to make sure the sausages stay moist on the hot grill.
- 3 lbs Ground Pork: I mix in three pounds of pork to add that essential richness and traditional Balkan flavor.
- 10–12 Cloves Garlic: I mince these into a fine paste so the garlic flavor gets into every single bite.
- 4 Teaspoons Salt: I use this exact amount because it’s vital for the cured texture and bringing out the savory meat flavors.
- 2½ Teaspoons Black Pepper: I use freshly ground pepper to give the sausages a nice, classic kick.
- 2½ Teaspoons Baking Soda: This is my secret ingredient that gives the cevapi their famous fluffy and bouncy texture.
- ¾ Cup Cold Sparkling Water: I pour in ice-cold bubbly water to help emulsify the meat and keep it incredibly juicy.
- 1½ Tablespoons Sweet Paprika: I add this for a beautiful reddish tint and a subtle, earthy sweetness that rounds out the spices.
best meat for cevapi
For the most authentic flavor, I use:
- 50% ground beef
- 50% ground pork
You can also use:
- All beef (most common in Bosnia)
- Beef + lamb (richer flavor)
WHAT IS CEVAPI?
Cevapi are small, skinless sausages made from a mixture of ground meat, typically beef and pork (or sometimes lamb). They are a traditional dish across the Balkans, especially in Bosnia and Serbia.
Unlike regular sausages, cevapi are:
- Made without casings
- Hand-shaped into small logs
- Known for their soft, juicy texture
They are usually grilled over high heat and served with flatbread, onions, and spreads like ajvar or kajmak.
The history of cevapi stretches back to the Ottoman Empire’s expansion into the Balkans in the 15th century. The word cevapi derives from the Persian word kebab. Over centuries, Balkan cooks transformed the original kebab concept into something entirely their own — removing the skewers, changing the spice profile, and developing the unique skinless hand-shaped format we know today. Some food historians trace the modern cevapi specifically to a Belgrade restaurant owner named Zivko in the 1860s who shaped pljeskavica meat mixture into small logs and served them with ajvar for the first time. Today, every country in the Balkans has its own variation, and every family has its own recipe. This is ours.
WHY THIS IS THE BEST CEVAPI RECIPE
- The Perfect Texture: Thanks to a secret trick with the water and baking soda, these sausages have a signature “springy” bite that you can’t get with regular meatballs.
- Made for Entertaining: I love that I can prep a massive batch ahead of time, so when the summer grilling starts, I just toss them on the fire.
- Pure Meat Lovers’ Dream: There are no fillers or breadcrumbs here, just high-quality meat and spices that satisfy everyone at the table.
HOW TO COOK CEVAPI ( GRILL METHOD)?
Time needed: 4 hours and 30 minutes
- Preparation and Mixing:
In a large bowl, mix the ground beef and ground pork until well incorporated. Add the garlic paste, salt, black pepper, baking soda, and sweet paprika to the meat. Slowly pour in the cold sparkling water while kneading the meat by hand for at least 5 minutes to create a smooth, springy texture.
- Refrigerate the Meat Mixture:
Cover the mixture and refrigerate for at least 4 hours (overnight is best) to allow the flavors to meld.
- Make the Sausages:
Roll the meat into small, finger-sized sausages about 3 inches long and 1 inch thick.
- Grilling Instructions (Authentic Method):
Heat the grill to medium-high heat and lightly oil the grates. Place the sausages on the grill and cook for 10–12 minutes. Turn the cevapi frequently to ensure even browning and a smoky charred exterior. Remove once the internal temperature reaches 160°F and the meat is firm.
- How to make cevapi without a grill (STOVETOP & AIR FRYER)?
If you don’t have a grill, the stovetop is a great option and still gives you a nice sear.
Instructions:
Heat a large skillet or cast-iron pan over medium-high heat.
Lightly oil the pan to prevent sticking.
Place the cevapi in a single layer (don’t overcrowd).
Cook for 8–10 minutes, turning every 1–2 minutes for even browning.
Cook until all sides are nicely browned, and the internal temperature reaches 160°F.
Remove from heat and let rest for a few minutes before serving.
The air fryer is one of the easiest ways to get juicy, skinless sausages with a slightly crispy outside.
Instructions:
Preheat your air fryer to 375°F.
Lightly spray the basket with oil.
Arrange the cevapi in a single layer (leave space between each one).
Cook for 8–10 minutes, flipping halfway through.
Check that the internal temperature reaches 160°F.
For extra browning, cook an additional 1–2 minutes at the end. - Serve and Enjoy:
In the Balkans, these sausages are traditionally tucked into a fluffy pita bread called lepinja with a side of chopped raw onions. I love serving mine with a big dollop of ajvar, which is a savory roasted red pepper spread, and some creamy kajmak cheese. For a fresh side, a simple shopska salad with cucumbers, tomatoes, and salty feta cheese balances the rich, grilled meat perfectly.
FAQ – FREQUENTLY ASKED QUESTIONS
Cevapi is pronounced che-vah-pee. The singular form is cevap, pronounced che-vahp. You may also see them written as cevapcici, which means small kebab and is pronounced che-vahp-chee-chee. In Serbian, the word is written with a special character as ćevapi.
They are essentially the same thing. Cevapi comes from the Turkish word kebap, while cevapcici or ćevapčići means small kebap. The terms are used interchangeably across the Balkans, with regional preferences for one name over the other. In Serbia, you will most often hear cevapi, while cevapcici is more commonly used in Croatia and some other regions.
Cevapi originated in the Balkans and are especially popular in Bosnia and Serbia
The biggest difference I’ve found is the texture; these don’t use casings and have a unique “springy” bite. By using a mix of meats and a little baking soda, I get a sausage that is much fluffier and more resilient than a standard meatball or breakfast link.
Bosnian cevapi are typically made with only beef, while Serbian versions often include a mix of beef and pork for a richer flavor.
Not exactly. While both are minced meat dishes, cevapi have a softer texture and are not heavily spiced like Middle Eastern kofta.
I highly recommend it! When I let the mixture rest in the fridge, the salt actually changes the protein structure of the meat, creating that authentic, bouncy texture. Plus, it gives the garlic and paprika plenty of time to really soak into the beef and pork.
You definitely can, but I think the 50/50 beef and pork blend is the way to go for the best flavor. If I’m using only beef, I make sure to use an 80/20 mix so there is enough fat to keep the sausages from getting tough on the grill.
I make sure my grill grates are scrubbed clean and very well-oiled before I start. Since these have a high fat content, I find that a medium-high heat works best to sear the outside quickly so they release easily from the grates when I go to turn them.
Yes, bake at 400°F for 15–18 minutes, then broil for a few minutes for browning.
Is this recipe suitable for a keto lifestyle?
I love this skinless sausage recipe because it is naturally low-carb and fits perfectly into a keto lifestyle. Since there are no breadcrumbs or fillers, each serving has only 2 carbs, making it a high-protein win. It is my favorite way to enjoy a massive, flavorful meal without worrying about my macros.
Substitutions and Variations for Serbian Cevapi Sausages
- Try Different Meats: I sometimes use ground lamb instead of pork for a deeper, more traditional flavor.
- Spice it Up: I add crushed red pepper flakes when I want a spicy version of these sausages.
- Garlic Alternatives: If I am out of fresh cloves, I use a tablespoon of granulated garlic powder instead.
- Water Options: I find that plain ice-cold water works if I don’t have any sparkling water on hand.
COOKING Tips for Juicy Cevapi
- Knead the Meat: I mix the meat thoroughly by hand to get that signature springy, bouncy texture.
- Chill the Dough: I always let the meat rest overnight so the bold flavors can fully develop.
- Keep Hands Wet: I dip my hands in cold water to keep the meat from sticking while shaping.
What to Serve with an Authentic Cevapi Recipe?
I always serve my homemade Balkan sausages with warm lepinja bread, chopped onions, and a side of ajvar. For drinks, I love a cold pilsner or a glass of mineral water with lemon. These are perfect for a summer grilling party or a traditional Balkan holiday feast.
How to Store Traditional Cevapcici for Later?
I place any leftover grilled sausages in an airtight container once they have cooled down. They stay juicy and delicious in the fridge for up to three days. I usually reheat them in a pan with a little butter to keep them moist. But putting them in the microwave for one minute will heat them up if you are in a hurry.
Can Leftover Homemade Balkan Sausages be Frozen?
I love freezing Balkan street food, either raw or cooked, for an easy weeknight dinner. I lay them on a tray to freeze individually before moving them to a freezer bag. They stay fresh and flavorful for up to three months in the freezer.
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FINAL THOUGHTS
This Serbian cevapi recipe is one I am genuinely proud to share because it represents something much bigger than a recipe to me. It is the food of my culture, my family gatherings, my summers, and my childhood. Every time I make these I am transported back to those moments and I love that I can share that experience with anyone who makes them at home.
The three things that matter most — knead the meat thoroughly, let it rest overnight, and do not overcook on the grill. Do those three things and your cevapi will be everything they are supposed to be.
If you made this recipe I would love to hear from you in the comments. Are you Balkan and does this taste like home? Did you try them for the first time? Did you serve them with ajvar and lepinja the traditional way? I read every comment and it genuinely means the world to me. Please leave a star rating too — it helps other home cooks discover this incredible piece of Balkan food culture. Prijatno!
Easy Serbian Cevapi Sausages – Balkan Grilled Meat Recipe
Equipment
- Gas or Charcoal Grill
- Nonstick Skillet
- Large Mixing Bowls
Ingredients
- 3 lbs ground beef 80/20 ideal
- 3 lbs ground pork
- 10 cloves garlic very finely minced or crushed to paste
- 4 teaspoons salt important for texture + flavor
- 2½ teaspoons black pepper (freshly ground)
- 2½ teaspoons baking soda
- ¾ cup sparkling water or ice-cold water
- 1½ tablespoons sweet paprika
Instructions
- Preparation and Mixing: In a large bowl, mix the ground beef and ground pork until well incorporated. Add the garlic paste, salt, black pepper, baking soda, and sweet paprika to the meat. Slowly pour in the cold sparkling water while kneading the meat by hand for at least 5 minutes to create a smooth, springy texture. Cover the mixture and refrigerate for at least 4 hours (overnight is best) to allow the flavors to meld. Roll the meat into small, finger-sized sausages about 3 inches long and 1 inch thick.
- Grilling Instructions (Authentic Method) Heat the grill to medium-high heat and lightly oil the grates. Place the sausages on the grill and cook for 10–12 minutes. Turn the cevapi frequently to ensure even browning and a smoky charred exterior. Remove once the internal temperature reaches 160°F and the meat is firm.
- Air Fryer Instructions (Quick Method) Set the air fryer to 375°F. Place the sausages in a single layer in the basket, leaving space between each one for airflow. Air fry for 10–12 minutes. Shake the basket halfway through the cooking time to ensure they brown on all sides.
- Pan Frying Instructions (Stovetop Method): Add a small amount of oil to a large skillet over medium heat. Place the sausages in the pan, being careful not to crowd them. Cook for 10–15 minutes, rolling them frequently to brown all sides evenly. Ensure they are cooked through and have a nice crust before removing from the heat.
