CEVAPCICI KEBABS – GRILL SEASON GETS A BALKAN TWIST
Looking to shake up burger night? These homemade Cevapcici sausages – a popular dish in the Balkans – elevate ground meat to a whole other level. While traditional versions can be quite rich, this healthier recipe uses leaner meats, but keeps all of the smoky and savoury flavour that makes cevapcici so special. They’re simple enough for a weeknight dinner, but impressive enough for a weekend barbecue with family and friends. Once you try them, they may just earn a permanent place in your summer grilling rotation.
Did You Know?
Ćevapčići are a beloved Balkan specialty with roots tracing back to the Ottoman influence on the region, eventually becoming a signature dish in Croatia, Bosnia and Herzegovina, Serbia and neighbouring countries. In that part of the world, they are traditionally made with a blend of beef and pork, hand-shaped into small sausages and grilled over charcoal. Today, Ćevapčići are one of the Balkans’ most popular street foods, enjoyed at neighbourhood grill houses and backyard barbecues alike.
INGREDIENTS (6 Servings)
• 1 lb (454 g) lean ground pork
• 1 lb (454 g) extra-lean ground beef
• 3 cloves garlic, minced
• 1 teaspoon (5 ml) smoked paprika
• 1 teaspoon (5 ml) ground paprika
• 2 teaspoons (10 ml) onion powder
• 1 teaspoon (5 ml) freshly ground black pepper
• 1 teaspoon (5 ml) salt
• ½ teaspoon (2.5 ml) baking soda
• 2 Tablespoons (30 ml) cold water
• 1 Tablespoon (15 ml) freshly chopped parsley (optional)
INSTRUCTIONS
1. In a large bowl, combine the pork, beef, garlic, paprika, onion powder, black pepper and salt.
2. Dissolve the baking soda in the cold water and pour over the meat mixture. Add the parsley, if using.
3. Mix gently with your hands until the ingredients are just combined. Avoid overmixing.
4. Cover and refrigerate for at least 30 minutes to allow the flavours to develop.
5. Divide the mixture into 24 equal portions. Roll each portion into a sausage about 3 ½ inches (9 cm) long and ¾ inch (2 cm) thick.
6. Preheat the grill or grill pan to medium-high heat. Lightly oil the cooking surface, if needed.
7. Grill the Cevapcici for 10 to 12 minutes, turning occasionally, until browned on all sides.
8. Let rest for 3 to 5 minutes before serving.
9. Serve with plain Greek yogurt mixed with lemon and dill and whole wheat pita or as a side to a tossed salad.
ENJOY!
PER SERVING: 4 Cevapcici |Calories: 283 kcal | Carbohydrates: 2 g | Protein: 36 g | Fat: 14 g |Fibre: 0.4 g | Sodium: 365 mg |
Joanne Nijhuis, MSc is a consulting, media and culinary nutritionist in Simcoe Grey Bruce on a mission to entertain and educate through her love of food. In addition to recipe development and writing for several publications, Joanne is currently working on her first cookbook. For more information, email Joanne at jo.knows.nutrition@outlook.com.