Each cevap is rolled by hand, about the length of a finger. A typical portion is five or ten of them, stacked in a piece of soft flatbread split open like a pocket. The bread soaks up the juices from the meat - it is the best part for many people.
Charcoal is the secret. Cevapi are cooked on a low grill called a 'rostilj', where the smoke from the charcoal gives the meat a deeper flavour than any pan or oven could. You can usually smell a good cevap shop a whole street away.
They are eaten with hands. Pick up the bread, fold it around the meat, add a bit of chopped raw onion (it's traditional!) and a dollop of 'kajmak' - a thick creamy dairy spread that tastes a bit like a mix of cheese and butter. Then take a big bite.
Cevapi are popular all across the western Balkans - Serbia, Bosnia and Herzegovina, Croatia, Montenegro and North Macedonia. Each town has its own slightly different style: thinner, fatter, more peppery, more garlicky. There is a friendly argument across the region about who makes the best ones.