Ingredients with Measurements:
- 1 lb ground beef
- 1 lb ground lamb
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 cup sparkling water
- 1/2 cup breadcrumbs
- 1/4 cup chopped onion
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
Special equipment needed:
- Grill or grill pan
- Skewers
Step-by-step instructions:
1. In a large mixing bowl, combine the ground beef, ground lamb, salt, black pepper, paprika, and garlic powder. Mix well.
2. Add the sparkling water, breadcrumbs, chopped onion, parsley, and cilantro to the meat mixture. Mix until well combined.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the grill or grill pan to medium-high heat.
5. Divide the meat mixture into 12 equal portions and shape each portion into a sausage-shaped log.
6. Thread each log onto a skewer.
7. Grill the Ćevapi for 5-7 minutes on each side, or until they are cooked through and browned on the outside.
8. Remove the skewers from the grill and serve hot.
- Time:
Preparation time: 45 minutes
- Cooking time: 10-14 minutes
5. Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 360
- Fat: 23g
- Carbohydrates: 10g
- Protein: 28g
Substitutions for ingredients:
- Ground pork or chicken can be substituted for the ground lamb.
- Regular water can be used instead of sparkling water.
Variations:
- Add chopped red pepper or jalapeño to the meat mixture for a spicy kick.
- Serve the Ćevapi with a side of ajvar (a roasted red pepper and eggplant spread) or tzatziki sauce.
Tips and tricks:
- Make sure to refrigerate the meat mixture before shaping it into logs to help it hold its shape.
- Soak wooden skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
Storage instructions:
- Leftover Ćevapi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Ćevapi can be reheated on the grill or in the oven at 350°F for 5-7 minutes.
Presentation ideas:
- Serve the Ćevapi on a platter with a side of ajvar or tzatziki sauce.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Serve the Ćevapi with a side of roasted vegetables or a Greek salad.
Suggested side dishes:
- Roasted vegetables
- Greek salad
Troubleshooting advice:
- If the meat mixture is too wet, add more breadcrumbs.
- If the Ćevapi are falling apart on the grill, try shaping them into smaller logs.
Food safety advice:
- Make sure to cook the Ćevapi to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
- Ćevapi is a traditional Balkan dish that originated in the Ottoman Empire.
Flavor profiles:
- The Ćevapi are savory and slightly spicy, with a hint of garlic and paprika.
Serving suggestions:
- Serve the Ćevapi with a side of ajvar or tzatziki sauce, and a cold beer or glass of red wine.
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Region: Serbian