*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
When my husband and I were newlyweds, living in a small German village, one of our favorite restaurants was one called The Balkan Grill, my husband always ordered the cevapcici. I was so excited to come across this recipe and it did not disappoint! It was delicious! My husband raved and thought it was real close to what he had had in Germany. He also spent lots of time in Bosnia, so this was a nice trip down memory lane for both of us. Thanks for sharing this great recipe.
My husband was raised on Cevapcici and claims this is the real deal. We don't have a grill so I baked them for 30 minutes in a 350 degree oven. They came out nice and brown on the outside and were cooked through on the inside. Very tasty.
I remember going to Croatia and having Cevapcici sandwiches every single day for almost a week... It was the best week of my life! When I found this recipe I was so excited to try it. I made it for the first time for my two friends who were with me in Croatia. I grilled the cevapcici in a foreman and served it with pita bread, sauteed onions and some Ajver sauce. Ajver is this great roasted red pepper base sauce that you can find in eastern european markets. If you can find this sauce it really perfects the recipe.
Excellent. I followed the recipe exactly, what I ended up with was very similar to the cevapcici I've had at the local Serbian Orthodox Church cultural festivals. I like to eat mine with a easy fake Kajmak I make out of butter, cream cheese and feta. And plenty of white onion. I love this meal.
I have relatives in Sarajevo and we love to eat these when we visit. This recipe was an excellent version of the dish served all over the Balkans. I used half lean gr. beef and half lamb. The seasonings are fairly subtle and the next time I'll probably round them up a bit for my taste. All in all easy authentic & delicious.