serves
4
prep
45 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
45
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 500 g minced lamb mince
- 250 g minced beef chuck
- 2-3 garlic cloves, minced
- 50 g finely grated onion
- 1 tsp Vegeta
- 1 tsp salt
- 2 tsp pepper
- 2 tsp ground paprika
- ¼ tsp bicarbonate soda
- Served with chopped brown onions, and
Instructions
1. Place the meat, garlic, onion, Vegeta, paprika, bicarbonate soda and salt & pepper in a bowl and mix using your hands.
2. Roll the mince into finger-length cylinders, about 1.5cm thick, then flatten out all 4 sides. Place them on a plate, cover with glad wrap and place in the fridge for 30 minutes. The longer you leave in the fridge, up to 2 hours prior to grilling, the easier to the grill they will be.
3. Preheat and grease your grill/BBQ. You can also pan-fry or go all out and charcoal, which in my opinion, is the best way to have these cooked.
4. Grill the cevapi over medium-high heat until well browned, rotating each side consistently, about 2-3 minutes each side, so about 8-9 minutes in total.
5. Take them off the grill and serve immediately with diced fresh onion and toasted (bread) with .
Note
• Lepinja is a Balkan bread that is available at select bakeries and grocers. If unavailable, you can serve the cevapi with Turkish bread or a flatbread of choice.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
