Authentic Balkan Chevapi: A Traditional Grilled Sausage Recipe

Ingredients

  • 500 grams of mixed pork and beef mince
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of paprika
  • 2 tablespoons of warm water
  • Flatbread or pita bread for serving
  • Ajayvar (red pepper and eggplant relish), for serving
  • Fresh chopped onions, for serving

Steps and instructions

  1. In a large bowl, combine the mixed pork and beef mince, chopped onion, minced garlic, salt, black pepper, baking soda, paprika, and warm water.
  2. Mix the ingredients together thoroughly until well combined.
  3. Shape the mixture into small sausage-like shapes, approximately 3 inches long and 1 inch in diameter.
  4. Place the shaped meat on a tray, cover with cling film and refrigerate for a minimum of 1 hour to allow the flavors to develop.
  5. Preheat a grill or barbecue to medium-high heat.
  6. Cook the sausages on the preheated grill for about 4-5 minutes each side, or until cooked through and slightly charred.
  7. Serve the chevapi in flatbread or pita bread, topped with ajvar and fresh chopped onions.

Tools for making

  • Large bowl - For mixing the ingredients together.
  • Grill or barbecue - To cook the chevapi until they are charred and cooked through.
  • Tray - To place the shaped meat on before refrigerating.
  • Cling film - To cover the tray and refrigerate the meat.
  • Knife - For finely chopping the onion and mincing the garlic.
  • Measuring spoons - To accurately measure the salt, black pepper, baking soda, and paprika.

Recipe variations

  • Substitute the mixed pork and beef mince with lamb mince for a different flavor.
  • Add finely chopped fresh herbs such as parsley or cilantro to the meat mixture for added freshness.
  • Experiment with different spices such as cumin, smoked paprika, or chili powder to customize the flavor profile.
  • For a healthier option, use ground chicken or turkey instead of red meat.
  • Try grilling the chevapi on skewers for a fun and portable option.
  • Serve the chevapi with different condiments like tzatziki, hummus, or garlic yogurt sauce.
  • For a vegetarian version, substitute the meat with a combination of cooked lentils, mushrooms, and breadcrumbs.
  • Make a gluten-free version by using gluten-free breadcrumbs or almond flour instead of regular breadcrumbs.

Recipe overview

This delightful Chevapi recipe takes you on a culinary journey to the heart of the Balkans. Chevapi are small, handmade sausages, popular in countries such as Croatia, Serbia, and Bosnia. Made from a flavorful blend of pork and beef, these sausages are seasoned with a combination of simple spices and grilled to perfection. Served in flatbread or pita with a generous topping of ajvar, a red pepper and eggplant relish, and fresh onions, this dish is both hearty and satisfying. This recipe provides a step-by-step guide to making your own Chevapi at home. Although the process requires a bit of hands-on work, the end result is absolutely worth it. Expect to impress your friends and family with a deliciously authentic, homemade Balkan meal.

Common questions

  1. Can I use only beef mince instead of mixed pork and beef mince?
  2. You can use only beef mince if you prefer, but the combination of pork and beef adds a nice flavor and texture to the chevapi.
  3. Can I make the chevapi ahead of time?
  4. Yes, you can shape the chevapi ahead of time and refrigerate them for up to 24 hours before grilling.
  5. Can I freeze the chevapi?
  6. Yes, you can freeze the chevapi after shaping them. Place them in an airtight container or freezer bag and they can be frozen for up to 3 months. Thaw them in the refrigerator before grilling.
  7. What other sauces or toppings can I serve with chevapi?
  8. Aside from ajvar and chopped onions, you can also serve chevapi with sour cream, kajmak (Balkan clotted cream), or even tzatziki sauce.
  9. Can I cook the chevapi on a stovetop instead of a grill or barbecue?
  10. Yes, you can cook the chevapi on a stovetop. Heat a non-stick skillet over medium-high heat and cook the chevapi for about 4-5 minutes per side until cooked through.

Serving dishes and utensils

Origin stories

Chevapi is a beloved dish that originates from the Balkans, with every region claiming its unique version. The word “ćevap” comes from the Arabic word “kebab”, introduced to the region during the Ottoman era. The distinguishing factor of Chevapi from other kebabs is its small, finger-like shape. These little sausages are typically enjoyed in a flatbread, famously known as 'lepinja', accompanied by Ajvar, a smoky red pepper and eggplant relish. In the city of Sarajevo in Bosnia and Herzegovina, they take their Chevapi very seriously, even hosting an annual Chevapi festival where chefs compete to make the best Chevapi in the city.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.