Ćevapi has its origins in the Balkans from before the Ottoman period, and represents a regional specialty similar to the köfte kebab.

Their great taste makes them famous throughout the rest of Europe.

They are usually served in groups of five to ten pieces on a plate or in a flatbread (lepina or somun), often with chopped onions, sourcream, kajmak(milk cream), ajvar (relish), and salt.

CEVAPI is like a skinless sausage but tastes different then one. The preparation involved is intense and through. It’s a 4 days process to make a batch.

Cevapi Instructions :

Preparation couldn’t be easier. They can be cooked thawed or from the frozen state.

Broil cevapi sausages on a charcoal grill or a preheated oven broiler rack coated with cooking spray 4-6 inches from flame, 4-6 minutes per side or until 160°F as measured by a food thermometer.

They can be pan fried in a large skillet coated with cooking spray over high heat for a total of about 8-9 minutes, turning frequently to brown all sides. Always cook to internal temperature of 160°F as measured by a food thermometer.