Despite its name, Iločki ćevap does not belong to the group of ćevapi dishes. Originating from the Croatian city of Ilok, it consists of slices of pork loin or neck, tomatoes, bell peppers, chili peppers, onions, and white wine. In order to prepare the dish, the meat should be marinated in salt, pepper, ground paprika, garlic, and white wine, then rolled in flour and fried.

Onions, bell peppers, chili peppers (optional), tomatoes, paprika, and white wine are added to the same pan after the meat has been taken out, in order to create a delicious gravy. The meat is alternately layered with the vegetables and the gravy, and the whole combination is then baked in the oven.

The dish is usually served with restani krumpir (coarsely mashed potatoes with onions and paprika) or polenta balls on the side, although creamy mashed potatoes are a viable substitute.