Greek-style Ćevapi

Ingredients

While the original Bosnian Ćevapi is typically made with a mixture of beef, lamb, and pork, the Greek-style adaptation focuses on using lean ground beef. Additionally, we have incorporated traditional Greek herbs and spices to infuse the dish with Mediterranean flavors. The accompanying tzatziki sauce adds a refreshing and tangy element to the Greek-style Ćevapi. We alse have the original recipe for Ćevapi, so you can check it out.

• 500g (1.1 lb) lean ground beef 500g (1.1 lb) lean ground beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fresh parsley, finely chopped 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh mint, finely chopped 1 tablespoon fresh mint, finely chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Olive oil, for grilling Olive oil, for grilling
• Pita bread, for serving Pita bread, for serving
• Tzatziki sauce, for serving Tzatziki sauce, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (8g saturated)
• Carbohydrates: 4g (1g sugars)
• Protein: 38g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, parsley, mint, dried oregano, ground cumin, paprika, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small sausage-shaped patties, approximately 8-10 cm (3-4 inches) long and 2 cm (0.8 inches) in diameter.
3. 3.
   Preheat the grill or grill pan over medium-high heat. Brush the surface with olive oil to prevent sticking.
4. 4.
   Grill the Ćevapi for about 4-5 minutes per side, or until they are cooked through and nicely browned.
5. 5.
   Remove the Ćevapi from the grill and let them rest for a few minutes.
6. 6.
   Serve the Greek-style Ćevapi hot, wrapped in warm pita bread and accompanied by tzatziki sauce.

Treat your ingredients with care...

• Ground beef — Use lean ground beef to reduce the fat content of the dish.
• Fresh herbs — Opt for fresh herbs as they provide a more vibrant flavor compared to dried herbs.
• Tzatziki sauce — Prepare the tzatziki sauce in advance to allow the flavors to meld together.

Tips & Tricks

• For extra flavor, you can add a pinch of ground cinnamon to the meat mixture.
• Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
• Serve the Greek-style Ćevapi with a side of Greek salad for a complete meal.
• If you prefer a spicier version, add a pinch of chili flakes to the meat mixture.
• Leftover Ćevapi can be refrigerated and enjoyed the next day, either reheated or cold.

Serving advice

Serve the Greek-style Ćevapi hot, wrapped in warm pita bread and accompanied by a generous dollop of tzatziki sauce. Garnish with fresh herbs, such as parsley or mint, for an extra touch of freshness.

Presentation advice

Arrange the grilled Ćevapi on a platter, neatly lined up and sprinkled with fresh herbs. Place warm pita bread on the side and serve the tzatziki sauce in a small bowl for dipping. This presentation showcases the vibrant colors and enticing aromas of the dish.