Ingredients
- 750g minced beef
- 250g minced pork, optional, or use extra beef
- 5 garlic cloves, crushed
- 1 tsp smoked paprika
- 1 tsp bicarbonate of soda
- 1 egg
- 100ml sparkling water
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- For the Ajvar:
- 4 red peppers
- 1 aubergine
- 2 tbsp olive oil
- 1 garlic clove
- 1 tbsp lemon juice
- 1 small handful parsley
- Salt and pepper
- To Serve:
- Flatbreads
- Sliced onion
- Sour cream or yoghurt
- Pickled chillies, optional
Nutrition (per serving)
- Calories: 590
- Protein: 39g
- Fat: 38g
- Carbs: 25g
Method
- Mix the beef, pork if using, garlic, paprika, bicarbonate of soda, egg, sparkling water, salt and pepper.
- Knead by hand until smooth and slightly springy.
- Shape into short sausage-style kebabs.
- Cover and chill for at least 3 hours.
- Roast or grill the peppers and aubergine until soft and charred.
- Peel the peppers, then blend with the aubergine, olive oil, garlic, lemon, parsley, salt and pepper.
- Cook the cevapi over a hot grill, BBQ or griddle for 10 to 12 minutes, turning often.
- Serve with flatbreads, ajvar, onion and sour cream.
Notes
The sparkling water and bicarbonate help give cevapi their springy, tender texture. Chilling the shaped kebabs makes them easier to grill.