Ćevapi
 | |
| Alternative names | Ćevapčići, Kebapi |
|---|---|
| Course | Main course |
| Place of origin | Bosnia and Herzegovina, Serbia |
| Region or state | Southeast Europe |
| Serving temperature | Hot |
| Main ingredients | Meat (lamb, veal, pork or beef), salt |
Ćevapi (Serbian Cyrillic: ћевапи, pronounced [tɕeʋǎːpi]) is a grilled dish of minced meat popular in Southeast Europe and countries of former Yugoslavia, where it originated. It is considered a national dish of Bosnia and Herzegovina and Serbia. They are usually served in groups of five to ten pieces on a plate or in a flatbread (lepinja or somun), often with chopped onions, kajmak, ajvar (optional), and salt. Today, the grill shops are known as ćevabdžinica (pl. ćevabdžinice).
Bosnian ćevapi are made from two types of minced beef meat, hand-mixed and formed with a funnel, while Serbian ćevapčići are made of beef, lamb, pork, or a mixture.