· 3 min read · By 21grams
Ćevapi explained: the Balkans’ favourite grilled kebab
What are ćevapi, how are they eaten across the Balkans, and why ours are made with wagyu beef and beef jus? A short guide.
If the Balkans had a national dish they all agreed on, it might be ćevapi. These small, finger-length kebabs of minced meat are grilled over high heat until crisp outside and juicy inside, then served in a bundle with bread, raw onion and something creamy or spicy on the side.
Where ćevapi come from
The name comes from the Turkish kebap, a sign of the centuries of Ottoman influence on the region’s kitchens. Over time every city developed its own style. Sarajevo is famous for small ćevapi served in a pocket of somun bread with chopped onion; in Serbia they are often a little larger and served with kajmak and ajvar; in Banja Luka several are pressed together into a square.
What they share is simplicity: good meat, salt, a hot grill, bread. There is very little to hide behind, which is why Balkan families argue about ćevapi with real passion.
How we make ours
At 21grams our ćevapi are made with wagyu beef. We serve them with beef jus, pickled onion and chili flakes. The richness of the meat meets the sharpness of the onion and a little heat — the same balance you would find at a grill in the old town, plated for a Dubai bistro.
Ćevapi are on our soulfood menu, and they are gluten free as served. Pair them with homemade somun bread if you want the traditional experience, and with a shopska salad to keep things fresh.
Ćevapi, pljeskavica and their cousins
If you love ćevapi, try pljeskavica next. It is made from a similar mixture but shaped into a wide, flat patty. Ours is wagyu beef stuffed with smoked cheese and served with Moravian salad and spring onion. Think of it as the Balkan answer to the burger — but older, and with better stories.
How to eat ćevapi like a local
- Tear the bread, don’t cut it: use it to pick up the kebabs and soak up the juices.
- Take a little raw or pickled onion with every bite.
- Spread kajmak or ajvar if you have it; a spoon of something creamy balances the grill.
- Share. Ćevapi are always better in the middle of the table.
Why grilled food tastes of home
For many people from the Balkans, the smell of ćevapi on a grill is the smell of a summer evening, a family gathering or a street they grew up on. That is why we take them seriously. Our team is Balkan-native, and every plate that leaves the kitchen has to taste the way it would at home.
You will find ćevapi on the 21grams menu every day we are open. Book by calling +971 50 841 5021, or order a selection of our dishes on Deliveroo.
