Ćevapi (or Ćevapčići) is a Balkan dish of grilled minced meat, a legacy of the Ottoman Empire found in the countries of southeastern Europe. They are considered a national dish in Bosnia and Herzegovina and in Serbia. They are also common in Croatia, Montenegro, Slovenia, as well as in Macedonia, Bulgaria, Romania, Czech Republic and Slovakia though under different names. They may be served on a plate or in a flatbread (lepinja or somun), often with chopped onions, sour cream, kajmak, ajvar, cottage cheese, and so on.

Bosnian ćevapi are made from two types of minced beef meat, hand mixed and formed with a funnel, while formed ćevapi are grilled.

While Macedonian kjebapi (ќебапи), Croatian and Serbian ćevapi/ćevapčići, Bulgarian kebabcheta (кебабчета) and Romanian mici/mititei are often made of both pork and beef.

A serving usually consists of 5-10 pieces, served with white bread (called 'Lepinja' or 'Somun'), minced red pepper, salt and onions.