Čevapčiči
Minced meat shaped into short sausages, grilled over high heat, and served with lepinja (flatbread), chopped onions, tomato wedges, and often a generous spoonful of ajvar — what’s not to love? We’re talking about čevapčiči, a beloved Balkan classic enjoyed year-round and a fixture of picnics and backyard gatherings.
The word ćevapčič is the diminutive of ćevap, itself derived from the Persian word kebab, meaning “roasted meat.” The name hints at the dish’s origins: ćevapčiči were introduced to the Balkans by the Ottoman Turks, who ruled the region for centuries.
As the dish spread across the peninsula, regional varieties emerged. In Bosnia, čevapčiči are traditionally made with beef only and seasoned simply. Serbian versions, by contrast, often bring a touch of heat (for example, in Leskovac). In Slovenia, beef is commonly mixed with pork.
The first known record of čevapčiči appearing on a menu in Slovenia dates to 1933 in Maribor. By 1940, ten pieces cost one Yugoslav dinar. After the Second world war, rapid industrialization and urbanization drew many workers from Serbia and Bosnia and Herzegovina to Slovenia. Along with labor, migrants brought everyday habits and food traditions. Initially prepared mainly within families, these dishes gradually appeared in workers’ canteens, inns, and restaurants and thus became part of the local culinary landscape. Of these, grilled meat dishes, including čevapčiči, occupy a particularly important position.
ĆEVAPI: A PARADIGM OF YUGOSLAV GASTRONOMIC BRANDIFICATION
Liminalnost »balkanske« hitre prehrane ter inovativne strategije njene »evropeizacije«
Recipe
Ingredients:
900 g ground beef chuck or a mixture of 450 g 20% fat ground beef and 450 g ground pork (whatever you use, make sure it is at least 20% fat; otherwise the čevapčiči will be dry)
100 ml water
5 garlic cloves, whole
20 g salt
2 g ground black pepper
3 tsp ground sweet paprika
2 tbsp mixed dried herbs (oregano, marjoram, thyme)
1 chilli pepper, finely sliced (optional)
Instructions:
Bring 100 ml of water to a boil in a small saucepan. Add the garlic cloves, remove from the heat, and let the water cool completely. Discard the garlic and set the garlic-infused water aside.
If using beef chuck, grind it twice. Transfer the ground meat to a medium-size bowl and add the salt, ground black pepper, garlic water, ground sweet paprika, dried herbs, and chilli pepper (if using). Mix thoroughly.
Cover the meat mixture with plastic wrap and refrigerate for about 24 hours to allow the flavors to develop.
Remove the meat from the refrigerator at least 30 minutes before grilling.
Using a plastic bottle with the bottom cut off (as shown below), pack the chilled meat mixture inside and push it through to form sausages. Gently smooth the ends.
Preheat a gas grill or prepare a charcoal grill to reach a temperature of about 250 °C (480 °F). Lightly oil the grates to prevent sticking.
Place the čevapčiči on the hot grill and cook for 1–2 minutes until browned. Once they release easily from the grates, turn them and continue grilling for another 5–7 minutes, until evenly browned on all sides. If using a thermometer, the safe internal temperature is 71 °C (160 °F).
Čevapčiči are traditionally served hot with chopped raw onions, tomato wedges, ajvar, and warm flatbread called lepinja. Two side dishes that go particularly well with čevapčiči are a bean dish, called prebranec and a salad called shopska salad.
