Dutch-Style Ćevapi

Ingredients

While the original Bosnian Ćevapi are typically made with a mixture of beef and lamb, the Dutch-style adaptation incorporates a blend of pork and beef. Additionally, the spices used in the Dutch version may vary slightly, giving it a distinct flavor profile. The cooking method also differs, as the Dutch-style Ćevapi are often grilled or pan-fried instead of being cooked on a charcoal grill. We alse have the original recipe for Ćevapi, so you can check it out.

• 500g ground pork (1.1 lb) 500g ground pork (1.1 lb)
• 500g ground beef (1.1 lb) 500g ground beef (1.1 lb)
• 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 dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 32g (Saturated: 12g)
• Carbohydrates: 2g (Sugars: 1g)
• Protein: 38g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, ground beef, chopped onion, minced garlic, paprika, ground cumin, dried thyme, salt, black pepper, and cayenne pepper (if using). Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small sausage-shaped portions, about 5-6cm (2-2.5 inches) in length.
3. 3.
   Preheat a grill or a large frying pan over medium heat. Brush the surface with vegetable oil to prevent sticking.
4. 4.
   Cook the Ćevapi for about 10-12 minutes, turning occasionally, until they are browned and cooked through.
5. 5.
   Serve the Dutch-Style Ćevapi hot with your favorite dipping sauce or alongside a fresh salad.

Treat your ingredients with care...

• Ground pork and beef — Make sure the meat is well-chilled before mixing to achieve a better texture.
• Onion — Finely chop the onion to ensure it blends well with the meat mixture.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the Ćevapi.

Tips & Tricks

• For extra flavor, you can add a pinch of nutmeg or smoked paprika to the meat mixture.
• Soak wooden skewers in water for 30 minutes before threading the Ćevapi to prevent them from burning on the grill.
• Serve the Dutch-Style Ćevapi with a side of Dutch mustard for an authentic Dutch touch.

Serving advice

Serve the Dutch-Style Ćevapi as an appetizer with a side of Dutch mustard for dipping, or as a main course accompanied by a fresh salad and some crusty bread.

Presentation advice

Arrange the Dutch-Style Ćevapi on a platter, garnish with fresh herbs such as parsley or chives, and serve with a drizzle of olive oil for an elegant presentation.