Ćevapčići u Lepinji
Recipes with Ćevapčići
This is the only way. Ten pieces in a warm lepinja, raw onion on the side, kajmak in a small dish. No variations, no substitutions. Every ćevabdžinica in Sarajevo serves it this way. The bread soaks up the fat from the grill. The onion cuts through the richness. The kajmak cools everything down.
Prep Time
10 min
Cook Time
10 min
Servings
2
Difficulty
Easy
Ingredients
- 20 ćevapčići
- 2 lepinja (or somun flatbreads)
- 2 onions, finely chopped raw
- 4 tbsp kajmak
- Ajvar, to serve alongside
Steps
Shape the ćevapčići if making from scratch. Refrigerate the meat mixture for at least 4 hours before grilling — this is not optional.
Grill over charcoal or a hot cast-iron grill pan. Turn every 2 minutes. Total time: 8–10 minutes. They should have colour on all sides and stay juicy inside.
Warm the lepinja on the grill for 1 minute per side. Tear it open — do not slice it clean through.
Stuff ten ćevapčići into the bread. Add the raw chopped onion on top. Serve the kajmak in a small dish on the side, with ajvar if you like. Eat with your hands.
Tips
The onion must be raw. Cooked onion is a different dish. Kajmak from a jar works, but fresh kajmak from a Bosnian or Serbian market is worth seeking out.