Spanish-style Ćevapi

Ingredients

While the original Bosnian Ćevapi are typically made with a combination of beef, lamb, and pork, our Spanish adaptation focuses on the rich flavors of chorizo sausage. We also infuse the skewers with Spanish spices and serve them with a zesty tomato and pepper salsa, adding a touch of Mediterranean flair. We alse have the original recipe for Ćevapi, so you can check it out.

• 500g (1.1 lb) chorizo sausage 500g (1.1 lb) chorizo sausage
• 1 red bell pepper 1 red bell pepper
• 1 green bell pepper 1 green bell pepper
• 1 small red onion 1 small red onion
• 2 cloves of garlic 2 cloves of garlic
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• Wooden skewers, soaked in water Wooden skewers, soaked in water

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 35g (Saturated Fat: 12g)
• Carbohydrates: 8g (Sugars: 3g)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill or barbecue to medium-high heat.
2. 2.
   Slice the chorizo sausage into 2-inch pieces.
3. 3.
   Cut the bell peppers and red onion into chunks.
4. 4.
   In a small bowl, combine the olive oil, minced garlic, smoked paprika, cumin, salt, and pepper.
5. 5.
   Thread the chorizo, bell peppers, and red onion onto the soaked wooden skewers, alternating between ingredients.
6. 6.
   Brush the skewers with the prepared spice mixture.
7. 7.
   Grill the skewers for about 10-12 minutes, turning occasionally, until the chorizo is cooked through and the vegetables are slightly charred.
8. 8.
   Serve the Spanish-style Ćevapi hot with a side of tomato and pepper salsa.

Treat your ingredients with care...

• Chorizo sausage — Look for high-quality chorizo with a good balance of spices. If you prefer a milder flavor, choose sweet chorizo instead of spicy.
• Bell peppers — Use a mix of red and green bell peppers for a vibrant color contrast in the dish.
• Smoked paprika — Opt for Spanish smoked paprika (pimentón) to enhance the authentic Spanish taste.

Tips & Tricks

• Soak the wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
• Serve the Spanish-style Ćevapi with warm crusty bread or as part of a tapas spread.
• If you don't have a grill or barbecue, you can also cook the skewers in a preheated oven at 200°C (400°F) for 15-20 minutes.

Serving advice

Serve the sizzling Spanish-style Ćevapi hot off the grill, accompanied by a refreshing tomato and pepper salsa. Garnish with fresh parsley or cilantro for an extra burst of flavor.

Presentation advice

Arrange the skewers on a platter, allowing the vibrant colors of the chorizo and grilled vegetables to shine through. Serve with the salsa on the side for dipping or drizzle it over the skewers for an added burst of flavor.