Go Back
+ servings
How to Make Cevapi


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.
No ratings yet
Print Pin
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


  • 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 1/2 tsp Onion powder
  • 1 1/2 tsp Paprika


  • In a medium pan, heat up 1 tbsp olive oil. Add 1/2 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, 1/2 lb ground lamb, 1/2 tsp salt, 1/2 tsp pepper, 2 1/2 tsp onion powder, 1 1/2 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
Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!