Mediterranean · Lunch · Dinner
Ćevapi
Juicy, garlicky little grilled sausages of lean beef and lamb, tucked into warm whole wheat flatbread with sweet onion, smoky red pepper ajvar and a crisp tomato-cucumber salad.
- Prep
- 45 min
- Cook
- 15 min
- Total
- 60 min
- Serves
- 4
Calories come from: Carbs 38% · Fat 36% · Protein 26%
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Ingredients
For 4 servings- 400 glean ground beef (90% lean)
- 100 gground lamb
- 1 small70 gonion, finely grated (for the meat)
- 3 cloves9 ggarlic, crushed
- 1/4 tspbaking soda
- 1/2 tspsalt
- 1/2 tspblack pepper, ground
- 1 tspsweet paprika
- 3 tbsp45 gsparkling water, cold
- 1 tsp5 golive oil
- 4 rounds256 gwhole wheat pita or flatbread
- 1 medium110 gonion, thinly sliced (for serving)
- 4 tbsp60 gajvar (roasted red pepper relish)
- 2 medium240 gtomatoes, diced
- 1 small200 gcucumber, diced
- 2 tbsp8 gfresh parsley, chopped (optional)
Steps
- 1
Put the beef, lamb, grated onion, garlic, baking soda, salt, pepper and paprika in a large bowl.
- 2
Add the cold sparkling water and knead with your hands for 3-4 minutes until the mixture is sticky and smooth.
- 3
Cover the bowl and chill for 30 minutes so the meat firms up.
- 4
With damp hands, roll the mixture into about 20 finger-shaped sausages, roughly 2 cm thick and 7 cm long.
- 5
Heat a grill, grill pan or barbecue to medium-high and brush the grates lightly with the olive oil.
- 6
Grill the ćevapi for 10-12 minutes, turning every few minutes, until browned all over and cooked through to 71 °C / 160 °F in the centre.
- 7
Meanwhile, toss the tomatoes and cucumber together with the parsley, if using.
- 8
Warm the pitas on the grill for about 1 minute per side.
- 9
Split each pita, spread with 1 tbsp ajvar and fill with 5 ćevapi and sliced onion.
- 10
Serve with the tomato-cucumber salad on the side.
Swaps, storage and make-ahead
Swaps
- Use all lean ground beef instead of the beef and lamb mix if lamb is hard to find or you prefer a milder flavour.
- Swap the whole wheat pita for white pita or traditional somun (lepinja) flatbread for a softer, more classic bun.
- For a gluten-free plate, skip the pita and serve the ćevapi over the tomato-cucumber salad, choosing an ajvar labelled gluten-free.
- Add a spoonful of kajmak or plain Greek yogurt on the side for a creamy, more traditional topping.
Storage
Refrigerate cooked ćevapi in an airtight container within 2 hours and eat within 3 to 4 days, reheating until steaming hot; keep the salad, onion and bread separate, and eat the salad within a day as it turns watery.
Make ahead
Mix and shape the raw ćevapi up to 1 day ahead and keep them covered in the fridge, or freeze them uncooked on a tray then bag them for up to 3 months and thaw in the fridge before grilling.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Gluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (376 g) | Per 100 g | |
|---|---|---|
| Calories | 478 kcal | 127 kcal |
| Protein | 32 g | 8.5 g |
| Carbohydrates | 46.3 g | 12.3 g |
| of which sugars | 6.2 g | 1.6 g |
| Fiber | 6.4 g | 1.7 g |
| Fat | 19.4 g | 5.2 g |
| of which saturated | 7 g | 1.9 g |
| Sodium | 795 mg | 211 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
