Indo-style Spiced Ćevapi

Ingredients

While the original Bosnian Ćevapi is traditionally made with a mixture of ground beef, lamb, and spices, our Indo-style version incorporates Indonesian spices and herbs to create a unique flavor profile. We have also adapted the cooking method to include grilling, which adds a smoky and charred element to the dish. We alse have the original recipe for Ćevapi, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 250g (0.55 lb) ground lamb 250g (0.55 lb) ground lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh mint, chopped 2 tablespoons fresh mint, chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 25g (10g saturated)
• Carbohydrates: 2g (0g sugars)
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef, ground lamb, chopped onion, minced garlic, ground coriander, ground cumin, turmeric powder, chili powder, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Add the chopped cilantro and mint to the meat mixture and mix again.
3. 3.
   Shape the meat mixture into small cylindrical sausages, about 8-10cm (3-4 inches) long and 2cm (0.8 inches) in diameter.
4. 4.
   Preheat your grill to medium-high heat.
5. 5.
   Brush the grill grates with vegetable oil to prevent sticking.
6. 6.
   Place the Ćevapi on the grill and cook for about 4-5 minutes per side, or until they are nicely browned and cooked through.
7. 7.
   Remove the Ćevapi from the grill and let them rest for a few minutes before serving.

Treat your ingredients with care...

• Ground beef and lamb — Use lean cuts of meat for a healthier option and ensure the meat is well-chilled before mixing to make it easier to handle.
• Fresh cilantro and mint — Wash the herbs thoroughly and pat them dry before chopping to enhance their flavors.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the meat mixture.
• Serve the Indo-style Spiced Ćevapi with a side of sambal, a traditional Indonesian chili sauce, for an added burst of flavor.
• If you don't have a grill, you can also cook the Ćevapi on a stovetop grill pan or under the broiler in your oven.
• These skewers can be enjoyed on their own or served in a warm pita bread with fresh vegetables and a drizzle of yogurt sauce.
• Leftover Ćevapi can be refrigerated and enjoyed the next day. Simply reheat them in a skillet or microwave until warmed through.

Serving advice

Serve the Indo-style Spiced Ćevapi hot off the grill as a main course. Accompany them with a side of steamed rice, a fresh salad, and a dollop of sambal for a complete Indonesian-inspired meal.

Presentation advice

Arrange the grilled Ćevapi on a platter, garnished with fresh cilantro and mint leaves. Serve them alongside the suggested side dishes and condiments for an appetizing and visually appealing presentation.