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Balkan Ćevapi with Ajvar and Onions

Name: Balkan Ćevapi with Ajvar and Onions
Total time: 30 min
Cuisine: Balkan
Ingredients: 150g ground beef; 50g ground lamb; 1 small garlic clove, minced; 1/4 tsp baking soda; 1/4 tsp paprika; Salt and pepper to taste; 1 tbsp vegetable oil; 2 tbsp ajvar (roasted red pepper spread); 1/4 small onion, thinly sliced; 1 small flatbread or pita

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30 minTotal time

MediumDifficulty

550kcal / serving

Ingredients

For 1 serving

servings

150g ground beef
50g ground lamb
1 small garlic clove, minced
1/4 tsp baking soda
1/4 tsp paprika
Salt and pepper to taste
1 tbsp vegetable oil
2 tbsp ajvar (roasted red pepper spread)
1/4 small onion, thinly sliced
1 small flatbread or pita

Ingredient substitutions

Ground lamb Use the same amount of ground beef for a milder, all-beef version.
Flatbread or pita Use a soft, similar-sized tortilla or other pliable flatbread.
Ajvar Use a roasted red pepper spread with a similar savory, mildly smoky character.

Nutrition per serving

Estimated values for 1 serving, 550 kcal

Protein32 g

Carbohydrates39 g

Fat26 g

Fiber 3 g · Sugar 4 g · Sodium 850 mg

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Ćevapi are traditional Balkan grilled minced meat sausages, typically served with ajvar, a roasted red pepper condiment, and fresh onions. This dish offers a flavorful and hearty main course inspired by Balkan street food.

Main Dish Balkan

Steps

In a bowl, combine ground beef, ground lamb, minced garlic, baking soda, paprika, salt, and pepper. Mix well until fully integrated.
Shape the mixture into small, finger-sized sausages (ćevapi).
Heat the vegetable oil in a skillet or grill pan over medium-high heat.
Cook the ćevapi for about 4-5 minutes on each side until nicely browned and cooked through.
Warm the flatbread or pita.
Serve the ćevapi on the flatbread topped with ajvar and sliced onions.
Optionally, add a side of fresh salad or yogurt for balance.

Tips for Balkan Ćevapi with Ajvar and Onions

Evenly sized ćevapi brown at a similar pace; a smooth, lightly springy mixture helps them hold their shape.
A deep brown exterior with no raw-looking center is the useful doneness cue; avoid crowding the pan, which can make them steam.
Have the ajvar and onions ready before serving, since the bread is best warm and the meat is most enjoyable straight from the pan.

Drink pairing

A medium-bodied red like a Balkan Vranac
Its ripe fruit and savory character complement the grilled meat and smoky pepper spread.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate cooked ćevapi and toppings separately within 2 hours; keep for 3–4 days. Reheat the meat until steaming hot, and warm the bread just before serving.

Frequently asked questions

How can I tell when the ćevapi are done?

They should be browned outside and cooked through in the center, with no raw-looking meat. If unsure, cut one open to check.

Can I shape the ćevapi ahead of time?

Yes. Cover and refrigerate the shaped meat, then cook it within a day for best quality.

What can I serve alongside ćevapi?

A fresh salad or plain yogurt makes a simple contrast to the savory meat, ajvar, and onions.

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Balkan Ćevapi with Ajvar and Onions

Ingredients

Ingredient substitutions

Nutrition per serving

Steps

Tips for Balkan Ćevapi with Ajvar and Onions

Drink pairing

Storage

Frequently asked questions

How can I tell when the ćevapi are done?

Can I shape the ćevapi ahead of time?

What can I serve alongside ćevapi?

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