Banjalučki ćevapi with Ajvar Sauce

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon baking soda 1/4 teaspoon baking soda
• 4 red bell peppers 4 red bell peppers
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon vinegar 1 tablespoon vinegar
• Flatbread, for serving Flatbread, for serving
• Raw onions, for serving Raw onions, for serving
• Kajmak (optional), for serving Kajmak (optional), for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 27g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, chopped onion, minced garlic, paprika, cumin, salt, black pepper, and baking soda. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the meat mixture into small cylindrical shapes, about 8-10cm (3-4 inches) long and 2cm (0.8 inches) in diameter. Thread the meat onto skewers, pressing gently to ensure they hold their shape.
3. 3.
   Preheat the grill to medium-high heat. Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally, until they are nicely charred and cooked through.
4. 4.
   While the skewers are grilling, prepare the ajvar sauce. Preheat the oven to 200°C (400°F). Place the red bell peppers on a baking sheet and roast them for about 20-25 minutes, or until the skins are charred and blistered.
5. 5.
   Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes. This will make it easier to remove the skins.
6. 6.
   Peel off the charred skins from the peppers and remove the seeds and stems. Place the roasted peppers, garlic, olive oil, and vinegar in a blender or food processor. Blend until smooth and creamy.
7. 7.
   Serve the Banjalučki ćevapi hot off the grill with the ajvar sauce, warm flatbread, raw onions, and kajmak (if desired).

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. If you prefer a juicier texture, opt for ground beef with a slightly higher fat content.
• Red bell peppers — Make sure to roast the peppers until the skins are charred and blistered. This will give the ajvar sauce a smoky flavor.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the meat mixture.
• If you don't have access to a grill, you can also cook the skewers on a stovetop grill pan or under the broiler in your oven.
• Ajvar sauce can be made in advance and stored in the refrigerator for up to a week. The flavors will meld together and intensify over time.

Serving advice

Serve the Banjalučki ćevapi hot off the grill, accompanied by warm flatbread, raw onions, and a generous dollop of ajvar sauce. For an authentic Bosnian experience, spread some kajmak on the flatbread before adding the skewers and toppings.

Presentation advice

Arrange the skewers on a platter, garnished with fresh herbs such as parsley or cilantro. Place the ajvar sauce in a small bowl alongside the skewers for dipping. Serve with warm flatbread and raw onions on the side.