There’s something enchanting about the sizzling sound of homemade Cevapi cooking on the grill, filling the kitchen with the savory scent of mixed meats and spices. My first encounter with this dish was at a lively neighborhood barbecue, where the host revealed that these flavorful sausages are a well-kept secret of Balkan cuisine. The perfect blend of ground beef and lamb, combined with aromatic spices and served on warm pita, makes Cevapi a beloved comfort food that never fails to impress.
After a hectic week of fast food and takeout, it’s refreshing to return to the heart of the kitchen and whip up a meal that warms the soul. Paired with tangy Ajvar sauce and creamy Greek yogurt, this recipe is not just easy to make but also a showstopper at gatherings. Trust me, once you serve up these juicy sausages with their vibrant accompaniments, your dinner guests will be raving for days. Get ready to roll up your sleeves and embark on a culinary adventure that celebrates homemade goodness!
Why is Cevapi a must-try recipe?
Bold flavors: The combination of beef and lamb creates an irresistible savory taste that keeps you coming back for more.
Easy preparation: With straightforward steps, anyone can master this dish, making it perfect for both beginners and seasoned cooks.
Crowd-pleaser: Cevapi are perfect for gatherings, guaranteed to impress your family and friends with every juicy bite!
Versatile pairing: Serve with warm pita, tangy Ajvar, and cooling Greek yogurt, creating an unforgettable flavor experience.
Delicious aroma: The fragrant spices and sizzling meat will fill your kitchen with a mouthwatering scent that draws everyone in!
Cevapi Ingredients
For the Sausage Mixture
• Ground beef – 1.5 lbs for a hearty base that’s full of flavor.
• Ground lamb (or ground pork) – ½ lb adds a rich, savory depth; feel free to substitute with more beef if preferred.
• Salt – 1 teaspoon enhances the natural flavors of the meat.
• Freshly ground black pepper – 1 teaspoon provides a delightful kick to the mixture.
• Garlic, minced – 4 cloves bring a robust, aromatic touch to the sausages.
• Smoked paprika – 2 teaspoons deliver a warm, smoky flavor that’ll teleport you straight to the grill.
• Yellow onion, grated – 1 medium helps keep the mixture moist and flavorful.
• Sparkling water – 3 tablespoons adds lightness to the texture while mixing.
• Baking soda – 1 teaspoon aids in tenderizing the meat for the perfect bite.
For the Ajvar Sauce
• Red bell peppers – 2 lbs (about 4 large peppers) provide sweetness and color; roasting enhances their natural sugars.
• Eggplant – 1 lb (about 1 medium) gives a creamy texture; don’t skip roasting for the best flavor.
• Garlic, minced – 3 cloves amplify the delicious savory profile of the sauce.
• Olive oil – 5 tablespoons, divided, because everything tastes better with olive oil!
• White vinegar – 1 tablespoon adds a sharp note to balance the sweetness of the roasted veggies.
• Smoked paprika – ½ teaspoon for an extra layer of smokiness in your sauce.
• Kosher salt – ½ teaspoon helps to tie all the flavors together.
• Granulated sugar – Pinch to cut acidity and round out the flavors.
For Serving
• Pita bread – 6 pieces are perfect for wrapping your Cevapi and enjoying every bite!
• Chopped sweet onion – 1 cup adds a fresh crunch on top of your savory sausages.
• Kajmak (or plain Greek yogurt) – 1 cup provides a creamy, cool contrast to the warmth of the Cevapi; a delicious substitute you won’t want to miss!
Let’s get ready to bring the taste of authentic Balkan cuisine into your kitchen!
How to Make Cevapi
-
Combine ingredients: In a large mixing bowl, add the ground beef, ground lamb (or pork), salt, pepper, minced garlic, smoked paprika, grated onion, sparkling water, and baking soda. Mix thoroughly until everything is well blended, then cover and refrigerate for at least 2 hours, or even better, overnight.
-
Preheat oven: Set your oven to 400°F (205°C). While it heats, cut the red bell peppers in half, remove the seeds and stems, and flatten them. Prepare the eggplant by cutting it in half lengthwise and scooping out some of the flesh to create a hollow. Lay them cut-side down on a greased baking sheet for roasting.
-
Roast veggies: Place the prepared bell peppers and eggplant on the baking sheet and roast for 30-40 minutes, until their skins are charred and the insides are tender. You’ll know they’re ready when they smell deliciously sweet!
-
Rest and blend: After roasting, cover the pan with foil and let the veggies rest for 15-20 minutes. This steaming helps loosen the skin. Once cooled, carefully peel the skins off and blend the flesh with minced garlic, 3 tablespoons of olive oil, vinegar, smoked paprika, salt, and a pinch of sugar until smooth.
-
Cook the sauce: In a saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the blended mixture and cook for about 15 minutes, stirring occasionally, until it thickens beautifully. Set aside to cool.
-
Shape the Cevapi: Scoop the meat mixture into 2-tablespoon-sized portions and roll each one into sausage shapes, roughly ¾-inch wide and 3-4 inches long. You should end up with about 30 delightful sausages.
-
Grill to perfection: Heat a grill or cast-iron skillet with a little olive oil over medium-high heat. Cook the sausages for 7-10 minutes, turning frequently, until they’re browned and cooked through, creating that scrumptious outer crust!
-
Warm the pitas: Split the pita bread in half, then warm them briefly on the hot grill beside the sausages. Press them gently onto the sausages to soak up some of the savory juices and get pleasantly soft.
-
Serve with flair: Place a warm pita on each plate, stuffing in 5-6 sausages that peek out. Top them off with chopped sweet onion and serve the homemade ajvar sauce and cool Greek yogurt on the side for dipping.
Optional: Sprinkle a bit of fresh parsley on top for a pop of color!
Exact quantities are listed in the recipe card below.
Make Ahead Options
Making Cevapi is a breeze when you prep ahead! You can prepare the meat mixture and refrigerate it for up to 24 hours before cooking, which allows the flavors to meld beautifully. Simply combine the ground beef, ground lamb, spices, onion, and sparkling water, mix well, then cover and refrigerate. Additionally, the ajvar sauce can be made in advance and stored in the fridge for up to 3 days; just let it cool before transferring to an airtight container. When you’re ready to serve, grill the Cevapi and warm the pita bread as usual. You’ll enjoy a delicious meal that tastes just as fresh and satisfying as if you made it all in one go!
What to Serve with Cevapi?
Imagine a cozy gathering filled with laughter and the aroma of grilled delights wafting through the air, making your taste buds dance in anticipation.
-
Creamy Garlic Mashed Potatoes: The rich and creamy texture of mashed potatoes balances the savory bite of Cevapi, creating a comforting classic.
-
Grilled Vegetable Medley: Fresh seasonal veggies like zucchini and bell peppers add vibrant color and crunchy texture, enhancing the grilled flavors of your meal. They are a delightful way to incorporate freshness!
-
Dijon Potato Salad: The tangy mustard and crunchy veggies in this salad provide a refreshing contrast to the meaty sausages, making every bite a burst of flavor.
-
Crisp Cucumber Salad: Cool, crunchy cucumbers tossed in a light vinegar dressing offer a refreshing palate cleanser that complements the heartiness of Cevapi beautifully.
-
Herbed Rice Pilaf: Fluffy rice infused with herbs harmonizes with the savory spices of the sausages, soaking up the juices and flavors from Ajvar.
-
Craft Beer or Red Wine: A chilled lager or a glass of light red wine works perfectly to wash down the flavorful spices, enhancing your dining experience.
-
Baklava for Dessert: Finish your meal with sweet, flaky layers of baklava. The honey and nuts provide a satisfying contrast to the savory main dish, leaving everyone delighted.
Expert Tips for Perfect Cevapi
• Chill for Flavor: Refrigerate the meat mixture for at least 2 hours or overnight to enhance flavors, resulting in more enjoyable Cevapi.
• Roast Time Matters: Keep an eye on your vegetables while roasting; charred skins are key for a deep flavor in the Ajvar sauce.
• Size Consistency: Shape the sausages uniformly for even cooking; aim for ¾-inch wide and 3-4 inches long to achieve the perfect texture.
• Grill Technique: Turn the Cevapi frequently while cooking to ensure a beautifully browned crust all around without burning.
• Warm Pitas: Don’t skip warming the pita; it absorbs the sausage juices, adding flavor and a delightful texture that’s simply irresistible.
• Serve Fresh: Enjoy your Cevapi immediately after cooking for the best flavor experience; they taste best when hot and fresh from the grill!
How to Store and Freeze Cevapi
Fridge: Keep leftover Cevapi in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.
Freezer: Store Cevapi in a freezer-safe bag or container for up to 3 months. To reheat, thaw overnight in the fridge and warm in the skillet or oven.
Ajvar Sauce: The homemade Ajvar sauce can be stored in the fridge for up to 1 week or frozen in small portions for up to 3 months, ensuring you have delicious flavor ready for future meals.
Reheating: When ready to enjoy, reheat Cevapi and Ajvar separately. Give the Cevapi a quick sear in a skillet for that fresh, grilled taste!
Cevapi Variations & Substitutions
Feel free to spice up your dish with these delightful tweaks and substitutions!
- Lamb Alternative: Use ground turkey or chicken for a lighter twist while keeping the seasonings rich.
- Vegan Version: Swap ground meat for lentils or a plant-based meat alternative, mixing in a few finely chopped mushrooms for texture!
- Spice it Up: Add red pepper flakes or chopped fresh chili to the meat mixture for a fiery kick; it’ll take your Cevapi to a whole new level!
- Smoky Flavor Boost: Incorporate a dash of chipotle powder or smoked salt into the sausage mix to elevate that smoky flavor profile.
- Herb Infusion: Mix in minced fresh herbs like parsley or cilantro to add brightness and freshness in each delectable bite.
- Sweet Touch: Combine caramelized onions instead of fresh onions for a sweet, deep flavor that perfectly complements the savory sausage.
- Cheesy Surprise: Sprinkle some grated cheese (like feta or mozzarella) into the meat mixture for an ooey-gooey surprise when you bite into your Cevapi!
- Zesty Ajvar: Experiment with adding roasted garlic or a touch of chili paste to your Ajvar sauce for an exciting zesty twist that elevates the taste!
Cevapi with Ajvar Sauce Recipe FAQs
How do I choose the best meat for making Cevapi?
Absolutely! When selecting ground beef and lamb for Cevapi, look for high-quality meat with a good fat content (around 80/20 or 70/30) to ensure juicy and flavorful sausages. For the best results, opt for fresh meat from your local butcher or trusted source, rather than pre-packaged options that may contain fillers or preservatives.
How should I store leftover Cevapi?
Very! Store leftover Cevapi in an airtight container in the refrigerator for up to 3 days. Make sure they are completely cooled before sealing them, which helps avoid moisture buildup. When it’s time to reheat, you can warm them in a skillet over medium heat or in the microwave until heated through and deliciously tender!
Can I freeze Cevapi, and how?
Absolutely! To freeze Cevapi, arrange the cooked sausages in a single layer on a baking sheet and flash freeze them for about 1 hour until solid. Then transfer them to a freezer-safe bag or container, separating layers with parchment paper, and store for up to 3 months. To reheat, simply thaw overnight in the fridge and warm on a skillet until piping hot, ensuring they maintain that fabulous grilled flavor.
What should I do if my Ajvar sauce is too watery?
If your Ajvar sauce turns out too watery, don’t worry! You can thicken it by cooking it further on medium heat for 5-10 minutes, stirring often. If it still needs help, mix in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to your sauce and cook until it thickens. This should help you achieve the perfect consistency for spreading or dipping!
Is there any dietary consideration for Cevapi regarding allergies?
Very! For those with gluten sensitivity, ensure that the pita bread is gluten-free or serve the Cevapi without it. Also, if you’re preparing this dish for anyone with food allergies, be sure to account for the specific allergens in your ingredients (like garlic or yogurt) and consider suitable substitutions, such as using dairy-free yogurt alternatives for the dipping sauce.
How should I pick the right vegetables for the Ajvar sauce?
Absolutely! Choose fresh red bell peppers that are vibrant and firm, avoiding any with dark spots or wrinkles. The eggplant should be smooth and slightly heavy for its size. Roasting them at the right temperature ensures a rich, sweet flavor that makes your Ajvar sauce amazing. If you can, let them sit after roasting to get the best creamy texture when blended!
Savory Cevapi with Homemade Ajvar That Will Wow You
Ingredients
Equipment
Method
- In a large mixing bowl, blend the ground beef, ground lamb (or pork), salt, pepper, minced garlic, smoked paprika, grated onion, sparkling water, and baking soda. Mix thoroughly and refrigerate for at least 2 hours or overnight.
- Preheat oven to 400°F (205°C). Prepare bell peppers and eggplant for roasting.
- Roast prepared bell peppers and eggplant for 30-40 minutes until charred.
- Cover with foil and let veggies rest for 15-20 minutes; then peel skins and blend flesh with minced garlic, olive oil, vinegar, smoked paprika, salt, and sugar until smooth.
- In a saucepan, heat remaining olive oil over medium heat, add blended mixture, and cook for about 15 minutes until thick.
- Scoop the meat mixture into 2-tablespoon portions and shape into sausages.
- Grill sausages for 7-10 minutes until browned and cooked through.
- Warm the pita bread on the grill briefly on the side.
- Stuff warm pita with 5-6 sausages, top with chopped onion, and serve with ajvar and Greek yogurt.