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How to Make Cevapi
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5 from 1 vote


Cevapi are flavorful kebabs from Bosnia and Herzegovina. They are made from a savory blend of ground beef and lamb meat, and are grilled over a charcoal flame.
Course Main Course, meat
Cuisine Bosnia and Herzegovina, european
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings 24 Cevapi
Calories 83kcal


  • Medium Pan
  • Cutting Board
  • Knife
  • Mixing Bowl
  • Skewers
  • Charcoal Grill (or Indoor Electrical Grill)


  • 1 tbsp Olive oil
  • ½ sweet onion minced
  • 1 lb ground beef
  • ½ lb ground lamb
  • ½ tsp Salt
  • ½ tsp Pepper
  • 2 ½ tsp Onion powder
  • 1 ½ tsp Paprika


  • In a medium pan, heat up 1 tbsp olive oil. Add ½ chopped sweet onion to the pan, and saute until translucent. This should take about 5 minutes.
  • In a bowl, use your hands to combine all of the ingredients together (1 lb ground beef, ½ lb ground lamb, ½ tsp salt, ½ tsp pepper, 2 ½ tsp onion powder, 1 ½ tsp paprika), including the cooked onions.
  • Cover and let sit in the fridge for about 30 minutes.
  • Using your hands, form small cevapi balls about the size of a golf ball. Then, press them into an oval shape.
  • Place 3 cevapi on each skewer and set aside.
  • Heat up a charcoal grill. Place the cevapi skewer on the grill, and cook them for about 5 minutes until they are browned on one side. Then, flip them over and cook them on the other side. Continue cooking until they are cooked through.
  • You may also pan fry the cevapi or cook on an indoor, electric grill.


Recipe copyright The Foreign Fork for educational or personal use only. 
  • If you cook on an electric grill, you may need to remove them from the skewers, grill them, then put them back on the skewers at the end. 
  • If you don’t like chunks of onions, you can also grate them on a cheese grater and that will make them blend into the meat more
  • You can cook the cevapi to your desired temperature (medium rare, well done, etc) 
  • Leftovers can be kept in an airtight container and stored in the fridge for up to 3-4 days
  • Onion: I use a sweet onion. Mince it very finely, as you won’t want large pieces of onion in your meatballs
  • Ground Beef: I use 85% lean


Serving: 1serving | Calories: 83kcal | Carbohydrates: 1g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 67mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg