Where Calories Don’t Count, But Friends Do
Picture a sunny Saturday in the suburbs of an Australian city… The Croatian tricolour flutters gently above a local Croatian club, Oliver or Thompson is blasting from the speakers, and from the courtyard wafts that unmistakable, mouth-watering smell of the barbecue. No fancy Aussie mango chicken here. On the grill, sizzling away, are our beloved little heroes – ćevapi, often regarded as Croatian ćevapi.
Čevapi or ćevapi?
Let’s clear this up: the correct spelling in standard Croatian is ćevapi. But in the diaspora, especially in Australia, you’ll often hear čevapi – and honestly, no one minds. What matters is that they’re juicy, smoky, and served with ajvar, flatbread, onions or creamy kajmak, just like Croatian ćevapi are meant to be.
More Than Just Food – Ćevapi as a Social Event
For Croatians in Australia, ćevapi aren’t just a meal – they’re an institution. They’re on the menu at christenings, birthdays, football matches, anniversaries, or simply at your regular Saturday get-together. And there’s no greater compliment than someone at the local Croatian sports centre coming up to you and saying: “Hey, those ćevapi of yours last weekend… mate, they were unreal!”
The barbie might be a bit improvised, but the business is serious – a proper grill rack, beef fat crackling, and a beer in hand. Aussies may have their snags and their barbie, but our people know: if there are no ćevapi, it’s not a proper barbecue. Of course, Croatians might say this must include Croatian ćevapi.
The Secret to Great Ćevapi: It’s More Than Just Meat
Every household has their own recipe (and of course, everyone swears theirs is the best), but the basics are universal. Here’s a classic recipe – simple enough for a novice, but so good that even your baba back in Zadar would say: “Now that’s what I call ćevapi!”
Recipe for the Perfect Ćevapi
Ingredients:
500 g minced meat (ideally 70% beef, 30% pork)
1 red onion
2 garlic cloves
1 tsp dried parsley
2 tsp salt
Pepper to taste
1 tsp sweet paprika (optional)
50 ml sparkling mineral water
1 tsp oil
Method:
Mix the meat thoroughly in a large bowl.
Finely chop the onion and garlic (or blitz them in a blender for extra juiciness) and add to the bowl.
Stir in the spices, water and oil.
Knead the mixture with your hands for at least 10 minutes – it’s like a workout, but with tastier results.
Let it rest in the fridge for at least an hour, ideally overnight.
Shape the mixture into small sausage-like rolls, about 7–8 cm long and finger-thick.
Grill on medium-high heat for 5–7 minutes on each side.
Serve with flatbread, chopped onion, ajvar and/or kajmak. And don’t forget the beer (optional – but highly recommended).
Club Tip:
If you really want to impress, add a pinch of chilli flakes or even a touch of bicarbonate of soda for extra fluffiness. And for that traditional flavour, a bit of beef fat goes a long way. This captures the authentic taste of Croatian ćevapi.
Ćevapi – A Taste of Home, Wherever You Are
Whether you’re from Zagreb, Mostar or Split, one bite of a perfectly grilled ćevap can instantly transport you back home. It might not take you straight to grandpa Jozo’s backyard, but it reminds you that food is more than just sustenance – it’s memory, identity and emotion. A taste of Croatian ćevapi is always nostalgic.
In Australia, where home can be 15,000 kilometres away, ćevapi are that warm, fragrant taste of “you’re home now.”
So if you hear a barbecue crackling at your local Croatian club, you can be sure: there are ćevapi on the grill. And you’re always welcome.
If you have a favourite spot where you buy ćevapi, or a go-to place at one of the Croatian clubs, community centres or restaurants where you love to enjoy perfectly grilled ćevapi – let us know, so we can check it out too!