Ćevapi is a dish that I have come to know due to my husbands family and I love them! They are simple, they are tasty! My mother in law makes delishes ones and whilst mine are not as good as hers (I don’t know how she does it) I still make my own and enjoy. Ćevapi is a grilled dish of minced meat, a type of kebab, found traditionally in the countries of South Eastern Europe. They are considered a national dish in Bosnia and Herzegovina, Croatia and Serbia and are also common in Montenegro, Albania, Slovenia, North Macedonia, Bulgaria and Austria.
- 500g x Minced Beef
- 250g x Minced Lamb
- 1 x Small Onion
- 2 x Tablespoons Of Bread Crumbs
- 1 1/2 x Tablespoons Of Vegeta
- 3/4 x Teaspoons Of Bi Carb Soda
- 1 x Teaspoon Of Parsley
- 1/2 Tablespoon Of Minced Garlic
- Pinch Of Salt & Pepper
Method:
1. In a large bowl combine the minced beef and minced lamb together with a wooden spoon or clean hands.
2. Peel and dice the onion. Add to the meat mix and mix through.
3. Add the minced garlic, bread crumbs, parsley, Vegeta, bicarbonate soda, salt and pepper. Mix through until well combined with a wooden spoon or clean hands
4. Once mixed well, take half a handful and press firm in your hand, then roll gently into sausage form. Put aside on a plate until all done and ready to cook.
5. When your ready, cook how you normally would a sausage in a pan or on a grill.
Tip - You can freeze any raw by doing so in a sealed container. If you need to stack, make sure you put a piece of baking paper in between, so they don’t all stick together on top of each other.