Moroccan-style Ćevapi

Ingredients

While the original Bosnian Ćevapi is typically made with ground beef and served with flatbread, this Moroccan adaptation uses ground lamb and incorporates a blend of Moroccan spices and herbs. The flavors are bolder and more complex, reflecting the vibrant culinary traditions of Morocco. We alse have the original recipe for Ćevapi, so you can check it out.

• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh cilantro, finely chopped 2 tablespoons fresh cilantro, finely chopped
• Salt and pepper, to taste Salt and pepper, to taste
• Olive oil, for brushing Olive oil, for brushing

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (total), 10g (saturated)
• Carbohydrates: 2g (total), 1g (sugars)
• Protein: 30g
• Fiber: 0g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the ground lamb, chopped onion, minced garlic, cumin, coriander, paprika, cinnamon, ginger, cayenne pepper (if using), parsley, and cilantro. Season with salt and pepper.
2. 2.
   Mix the ingredients together until well combined. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
3. 3.
   Preheat the grill or grill pan over medium-high heat.
4. 4.
   Divide the lamb mixture into small portions and shape them into elongated sausage-like shapes, about 8-10cm (3-4 inches) long.
5. 5.
   Brush the lamb skewers with olive oil to prevent sticking.
6. 6.
   Grill the skewers for about 4-5 minutes per side, or until cooked through and nicely browned.
7. 7.
   Remove the skewers from the grill and let them rest for a few minutes before serving.

Treat your ingredients with care...

• Ground lamb — Use high-quality ground lamb for the best flavor and texture.
• Moroccan spices — Adjust the amount of spices according to your preference for heat and flavor intensity.
• Fresh herbs — The combination of parsley and cilantro adds freshness and depth to the dish.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
• Serve the Moroccan-style Ćevapi with a side of couscous or Moroccan salad for a complete meal.
• If you prefer a milder flavor, reduce the amount of cayenne pepper or omit it altogether.
• These skewers can also be cooked on a stovetop grill pan or in the oven under the broiler.
• Leftover Ćevapi can be refrigerated and enjoyed the next day, either reheated or cold.

Serving advice

Serve the Moroccan-style Ćevapi hot off the grill, accompanied by a squeeze of lemon juice and a sprinkle of fresh herbs. They are traditionally enjoyed with flatbread or pita, but you can also serve them with a side of couscous or a fresh salad for a lighter option.

Presentation advice

Arrange the skewers on a platter, garnished with fresh parsley and cilantro. Serve with lemon wedges on the side for squeezing over the Ćevapi. For an authentic Moroccan touch, you can also sprinkle some ground cumin or paprika over the skewers before serving.