Cevapcici

Name: Cevapcici
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 15
Ingredients: Lamb minced 7.1 oz; Beef ground 5.3 oz; Pork ground 5.3 oz; White onions 1; Garlic 1 clove; Sweet Paprika ½ tsp; Powdered cumin ½ tsp; Fine salt to taste; Black pepper to taste

it de fr es br

296

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 296
Carbohydrates g 2.2
of which sugars g 2.2
Protein g 33.4
Fats g 17.1
of which saturated fat g 7.49
Fiber g 1
Cholesterol mg 109
Sodium mg 544

Difficulty: Easy
Prep time: 20 min
Cook time: 7 min
Makes: 15 pieces
Cost: Low
Note + 2 hours of rest in the refrigerator

PRESENTATION

Cevapcici is seriously popular street food, packing a bold, spiced punch with its mix of grilled minced meat, onion, garlic, and paprika. Really, these tender little cylinders are loved all across the Balkan Peninsula, especially in Croatia. And why not? People just love their strong, savory flavor and no-fuss style.

What makes a cevapcici recipe really stand out is the smoky, juicy bite when they’re cooked on a hot grill or griddle. Thing is, all those spices come together to create a little explosion of flavor, especially with those crispy edges. Whether you call them ćevapi, ćevapčići, or simply Balkan meat skewers, the taste is never ever boring. For sure.

Now, different regions like to put their own spin on these ground meat rolls. In the Balkans, they are often served with raw onion and a big scoop of ajvar—a spicy red pepper spread adding a tangy kick. You might also find them with Arabic bread and a cool yogurt sauce, which is great for balancing out the heat and keeping everything moist. Really important. In Romania, where they’re known as mititei or mici, they’re often paired with pickles and fries, adding some crunch to every bite. Some places even offer sour cream for dipping.

Part of the fun of this traditional Balkan dish is mixing and matching different toppings and sides—pretty much no rule saying you have to stick to just one style. No matter how you plate them, homemade cevapcici brings that authentic Balkan street food vibe. Best part? These Balkan meat skewers are easy to share—perfect for bringing people together, whether at a backyard grill-out or just enjoying a quick snack with loads of flavor. Add your favorite toppings and sides to make your meal even more memorable. Cevapcici really really shows off the rich culinary traditions of the Balkans, giving you a taste of its diverse culture in every bite.

How to prepare Cevapcici

To make the cevapcici, first peel and finely chop the onion 1 and garlic 2, then place the 3 types of minced meat in a large bowl 3.

Add the onion 4, garlic 5, and cumin 6.

Also add the paprika 7 and mix with your hands to obtain a homogeneous mixture, then season with salt 8 and pepper and mix again. Cover the bowl with cling film 9 and leave in the refrigerator for at least 2 hours to allow the flavors to blend.

After this time, take the mixture and form cylindrical meatballs about 4 inches long and 0.75 inches wide, working it between the palms of your hands 10. Meanwhile, heat a grill. Once formed, cook the cevapcici on the grill for about 7 minutes, turning them often to ensure even cooking 11: they should be charred on the outside but still soft and juicy on the inside. Serve the cevapcici hot or warm, perhaps accompanied by raw onions and ajvar sauce as tradition suggests 12!

Storage

Cooked cevapcici can be stored for 2 days in the refrigerator. Alternatively, you can freeze the raw meatballs.

Tip

If you wish, you can further flavor the cevapcici by adding marjoram to the mixture. Some people use a pinch of baking soda to make the mixture softer.

As for the type of meat, you can omit the pork or replace it with lamb; the important thing is that the mince is very fine, so if possible, ask your butcher to grind it twice. It is not recommended to use only beef mince as the mixture would be too lean and dry.

Try cooking them on a barbecue during an outdoor grill, they will be even better!