Cevapcici (also spelled ćevapi or ćevapčići) is a grilled meat dish that originates from the Balkans region of Southeastern Europe. It consists of small, cylindrical, heavily seasoned and grilled minced meat sausages, typically made from a blend of beef and lamb.
The exact origins of cevapcici are unclear, but the dish is closely associated with the cuisines of Bosnia and Herzegovina, Croatia, Serbia, Montenegro, and North Macedonia. It is believed to have evolved from the traditional kebab dishes brought to the region by the Ottoman Turks during their rule in the Balkans. Over time, the local populations adapted the dish to their own culinary preferences and ingredients.
In the preparation of cevapcici, the minced meat is typically seasoned with a blend of spices such as garlic, paprika, cayenne pepper, and salt. The seasoned meat is then formed into small, finger-shaped sausages and grilled over an open flame or charcoal grill. The resulting cevapcici are juicy, flavorful, and have a slightly charred exterior.
Cevapcici is commonly served with lepinja or somun, traditional Balkan flatbreads, along with kajmak (a rich, clotted cream) and ajvar (a roasted red-pepper relish). These accompaniments are used to soak up the juices from the grilled meat. Additional toppings and condiments may include chopped raw onions, sour cream, and mild pickled peppers.