Italian-style Ćevapi

Ingredients

While the original Bosnian Ćevapi are typically made with a mixture of beef, lamb, and pork, this Italian adaptation focuses on using lean ground beef and Italian seasonings. The flavors are enhanced with the addition of garlic, oregano, and parsley, giving the dish a distinct Italian flair. 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
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fresh parsley, finely chopped 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• Olive oil, for brushing Olive oil, for brushing

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (6g saturated)
• Carbohydrates: 2g (0g sugars)
• Protein: 25g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef, minced garlic, parsley, oregano, salt, black pepper, and red pepper flakes (if using). Mix well until all the ingredients are evenly incorporated.
2. 2.
   Divide the mixture into small portions and shape them into elongated meatballs, approximately 8-10 cm (3-4 inches) in length.
3. 3.
   Preheat the grill or grill pan over medium-high heat. Brush the surface with olive oil to prevent sticking.
4. 4.
   Place the Ćevapi on the grill and cook for about 4-5 minutes per side, or until they are nicely browned and cooked through.
5. 5.
   Remove the Ćevapi from the grill and let them rest for a few minutes before serving.

Treat your ingredients with care...

• Ground beef — Use lean ground beef to reduce the fat content of the dish.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the meat mixture.

Tips & Tricks

• For a smoky flavor, you can add a pinch of smoked paprika to the meat mixture.
• Serve the Ćevapi with a side of Italian bread or pita, along with a fresh tomato and cucumber salad.
• If you don't have a grill, you can also cook the Ćevapi in a skillet over medium heat.
• To prevent the meat from sticking to the grill, make sure to brush it with olive oil before cooking.
• For a burst of freshness, squeeze some lemon juice over the cooked Ćevapi before serving.

Serving advice

Serve the Italian-style Ćevapi hot off the grill, accompanied by a side of Italian bread or pita. Garnish with fresh parsley and serve with a dollop of tzatziki or marinara sauce for dipping.

Presentation advice

Arrange the Italian-style Ćevapi on a platter, placing them in a neat row. Sprinkle some chopped parsley over the top for a pop of color. Serve with the side dishes and drinks suggestions mentioned below.