Bosnian Ćevapi with Flatbread and Ajvar

Bosnian ćevapi are small grilled meat rolls served with warm flatbread, chopped onions, ajvar and, traditionally, kajmak. They are one of the most recognizable dishes of Bosnia and Herzegovina and are loved throughout the Balkans.

The meat mixture is simple, but resting it before cooking helps the flavors develop and gives the ćevapi a better texture. Serve them hot, straight from the grill or pan.

Prep time: 25 minutes
Resting time: 2 hours
Cook time: 15 minutes
Total time: 2 hours 40 minutes
Servings: 6

Ingredients

For the ćevapi

• 600 g ground beef
• 300 g ground lamb or additional ground beef
• 3 garlic cloves, finely grated
• 1½ teaspoons salt
• ½ teaspoon ground black pepper
• ½ teaspoon baking soda
• 60 ml cold sparkling water
• 1 tablespoon olive oil, for cooking

For serving

• 6 pieces lepinja or flatbread
• 1 large white onion, finely chopped
• 180 g ajvar
• 150 g kajmak or thick sour cream
• Fresh parsley, optional

Instructions

1. Place the ground beef and lamb in a large bowl.
2. Add the garlic, salt, black pepper and baking soda.
3. Pour in the cold sparkling water.
4. Mix thoroughly with your hands for five to seven minutes, until the mixture becomes sticky and well combined.
5. Cover the bowl and refrigerate for at least two hours, preferably overnight.
6. Divide the meat mixture into small portions.
7. Shape each portion into a short cylinder approximately 7–8 cm long and 2 cm thick.
8. Preheat a grill pan, outdoor grill or heavy frying pan over medium-high heat.
9. Lightly brush the cooking surface with olive oil.
10. Cook the ćevapi in batches for approximately eight to ten minutes, turning regularly, until browned on all sides and cooked through.
11. Warm the flatbread briefly on the grill or in a dry pan.
12. Serve the ćevapi inside or beside the flatbread with chopped onions, ajvar and kajmak.

Alya’s Kitchen Tips

Do not add breadcrumbs or egg. Traditional-style ćevapi rely on well-mixed meat and sufficient resting time.

Sparkling water helps create a softer texture.

For the best flavor, use meat with some fat. Very lean meat can make the ćevapi dry.

Shape the rolls with lightly oiled or wet hands to prevent sticking.

Storage

Store cooked ćevapi in a sealed container in the refrigerator for up to three days.

Reheat them in a frying pan or oven until hot.

Uncooked shaped ćevapi can be frozen for up to two months. Freeze them first in a single layer, then transfer them to a freezer bag.