Peruvian-style Ćevapi

Ingredients

While the original Bosnian Ćevapi is typically made with a combination of beef, lamb, and pork, our Peruvian adaptation incorporates traditional Peruvian spices and ingredients. We infuse the meat with a blend of aji amarillo, cumin, and garlic, giving it a distinct Peruvian flavor profile. 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
• 250g (0.55 lb) ground pork 250g (0.55 lb) ground pork
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• Olive oil, for brushing Olive oil, for brushing

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 25g (total), 9g (saturated)
• Carbohydrates: 5g (total), 1g (sugars)
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef, lamb, and pork.
2. 2.
   Add the aji amarillo paste, minced garlic, ground cumin, salt, black pepper, breadcrumbs, cilantro, and parsley to the bowl.
3. 3.
   Mix all the ingredients together until well combined.
4. 4.
   Shape the mixture into small sausage-shaped cylinders, approximately 8cm (3 inches) long and 2cm (0.8 inches) in diameter.
5. 5.
   Preheat your grill to medium-high heat.
6. 6.
   Brush the Ćevapi with olive oil to prevent sticking.
7. 7.
   Grill the skewers for about 10-12 minutes, turning occasionally, until they are cooked through and nicely browned.
8. 8.
   Serve the Peruvian-style Ćevapi hot with your favorite Peruvian sauces and accompaniments.

Treat your ingredients with care...

• Ground beef, lamb, and pork — Ensure the meat is well-chilled before mixing to maintain its texture and prevent it from becoming too soft.
• Aji amarillo paste — Adjust the amount according to your desired level of spiciness. Add more for a bolder flavor or reduce for a milder taste.
• Fresh cilantro and parsley — Finely chop the herbs to evenly distribute their flavors throughout the meat mixture.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
• Serve the Peruvian-style Ćevapi with traditional Peruvian sauces like aji verde or huacatay sauce for an authentic experience.
• If you can't find aji amarillo paste, you can substitute it with a combination of yellow bell pepper and a small amount of habanero pepper for a similar flavor.

Serving advice

Serve the Peruvian-style Ćevapi on a platter with a side of Peruvian corn, roasted potatoes, and a fresh salad. Garnish with additional chopped cilantro and parsley for a vibrant presentation.

Presentation advice

Arrange the grilled Ćevapi skewers in a diagonal pattern on the platter, with the colorful Peruvian corn and roasted potatoes placed strategically around them. Drizzle the sauces over the skewers and sprinkle some fresh herbs for an appetizing and visually appealing display.