Hamburgers and hot dogs – and even meatball subs – have all had their time in the spotlight. But less common in Melbourne is East European cevapi. The two-hander is made from skinless grilled sausage and is commonly served in a thin flatbread called lepinja.

Cevapi is the main focus at Stan’s Grill, a hole-in-the wall “Balkan sausage sizzle” spot. It’s by Steph Angelevska, who has Macedonian heritage, and Stash Kwas, who is Greek-Ukrainian.

Inside, there’s just one small grill, visible through the window, where customers can see the cooking take place. Cevapi, made here with a combo of pork and beef, is served on flatbread with pickled house slaw, white onion and your pick of condiments. Ajvar, a common Balkan relish made from roasted red capsicums, is a solid pick.

There’s also pljeskavica. Beef is stuffed with provolone and then cooked on the grill, surprising diners with a molten cheese interior.

In the Balkans, cevapi is mostly enjoyed as a street food and it’s the same here, though Stan’s Grill customers are welcome to dine on the tables outside.