Grilled Cevapi: Balkan Style Sausages

Last Updated on May 26, 2026 by Carne Diem

These Balkan beef and lamb sausages have become a family favorite and grill up perfectly when you are looking to break away from the norm at your next BBQ. Stuffed into pitas with a roasted red pepper and eggplant sauce is a great way to enjoy the grilled cevapi.

What are Cevapi?

Ćevapi are small hand-shaped, skinless meat sausages popular across southeastern Europe and the Balkan peninsula. If you have ever traveled through Balkan countries like Bosnia & Herzegovina, Serbia, Croatia, or North Macedonia, you already know this is the ultimate Balkan street food and a definitive national dish of the region.

One of the things that I always find amazing is the "evolution" of food.  So many foods in different regions, countries, and even continents can be traced back to a common dish, but as that dish was taken, adopted, and adapted by various cultures it transforms into something different, that takes on the qualities and attributes of that region. 

The history of cevapi spans a long history with heavy Turkish influence, tracing back to the expansion of the ottoman empire where it evolved alongside dishes like the shish kebab and kofta kebab. Today, every region has its own variation. Whether it's the famous banja luka style, the heavily spiced leskovac cevap, or the classic Bosnian version, every family fiercely defends their own recipe.

I am so happy my friend Nena directed me to these fantastic Balkan beef and lamb sausages. These skinless Croatian sausages are always a hit with the family. While we love grabbing a few of these grilled Balkan sausages every year at the annual Kansas City Ethnic Enrichment Festival, the cevapi recipe is also incredibly easy to make at home.

Making Balkan Cevapi at Home on Your Grill

These Balkan sausages are easy to make at home and require only basic ingredients.

Ingredients for Cevapi

These Croatian cevapi are pretty simple to make with the use of fairly common ingredients. You just need your choice of meat (we use a mixture of beef, lamb and pork, but you can use all beef if you wish), garlic, black pepper, baking soda, sweet paprika, and salt.

Step by Step Instructions

After gathering the ingredients, combine the spices in a bowl with a couple tablespoons of water. Combining the spices with a bit of liquid before mixing with the meat greatly helps in evenly spreading the spice throughout the meat. It is a trick I learned from making Chef Tony Gemignani's Meatballs Gigante, that I frequently use anytime I am seasoning meat.

Next, mix the meat mixture with the spice liquid. Once well combined, dust with the baking soda and mix again to combine. The baking soda helps the skinless sausages keep their traditional dense texture and hold their shape while grilling.

Form into shape of choice. This is where regional differences take hold. Our preference is smaller cigar shaped patties as they cook quicker and fit perfectly into pitas with the Ajvar and other fillings We have also had good luck making them bigger and then slicing them up for serving in the same manner. Either way, be sure to let them rest overnight to develop the appropriate flavor and texture.

Time to grill the Serbian Sausages

Now that you have done the most difficult part, waiting, it is time for the best part. GRILLING! Fire up your smoker or grill to 400 degrees and let's cook these bad boys up. We cooked these grilled cevapi up on our Big Green Egg with GrillGrates, but these Balkan sausages turn up equally great on a Weber, Traeger, or what every BBQ grill you have.

After your grill is at temp cook the sausages over direct heat for 2-3 minutes per side, then remove to indirect heat until they reach an internal temp of 155 degrees. The carry over temp will carry the meat to the USDA safe temp of 160. Finally, cover the cevapi with foil and let the grilled sausages rest for about 5 minutes while you plate the rest of your meal.

Serving the Croatian Cevapi

In the Balkans, ćevapi are rarely served alone; they are the centerpiece of a magnificent sharing platter at any family gathering. To enjoy them like a local, you must serve them with the holy trinity of Balkan sides:

1. The Bread: Tuck 5 or 6 little skinless sausages inside a halved, split somun or a thick pita bread. Warm the bread directly on the grill so it absorbs the steam and fats from the cooking meat.
2. The Onions: Pile on a mountain of finely minced raw onion or chopped onion. The sharp bite of the raw onion cuts beautifully through the rich meat.
3. The Sauces: Slather on plenty of ajvar sauce (a savory, smoky condiment made from roasted red bell peppers and eggplant) and a generous scoop of kajmak (a rich, tangy dairy spread made by blending sour cream, cream cheese, and a pinch of feta cheese together).

If you want to make some homemade Ajvar Sauc you can find the recipe for this Balkan delight here: Ajvar Sauce.

For more great recipes using ground beef, pork, or lamb be sure to check out some of our favorites here:

• Korean Style Beef and Lamb Lettuce Wraps
• Spicy Cheese Stuffed Smoked Meatloaf
• Best Dutch Oven Taco Soup
• Spicy Double Smash Burger on Texas Toast
• Keshi Yena: Aruban Meat Stuffed Cheese
• Kiwi Mince and Cheese Pies: Beef and Cheddar Hand-Pies
• Smoked Beef and Lamb Gyros
• Moroccan Grilled Kefta Kebabs

Frequently Asked Questions

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