Požeški Vinogradarski ćevap with Ajvar Sauce

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Ajvar sauce: Ajvar sauce:
• 2 red bell peppers 2 red bell peppers
• 1 eggplant 1 eggplant
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon red wine vinegar 1 tablespoon red wine vinegar
• 1 clove of garlic, minced 1 clove of garlic, minced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, ground pork, minced garlic, paprika, black pepper, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the meat mixture into small sausages, about 10cm (4 inches) long and 2cm (0.8 inches) thick.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Brush the meat skewers with vegetable oil to prevent sticking.
5. 5.
   Grill the skewers for about 10-12 minutes, turning occasionally, until they are cooked through and nicely charred on the outside.
6. 6.
   While the skewers are grilling, prepare the ajvar sauce. Preheat the oven to 200°C (400°F).
7. 7.
   Place the red bell peppers and eggplant on a baking sheet and roast them in the oven for about 30 minutes, or until the skins are charred and blistered.
8. 8.
   Remove the roasted vegetables from the oven and let them cool slightly. Peel off the charred skins and discard.
9. 9.
   In a food processor, combine the roasted peppers, eggplant, olive oil, red wine vinegar, minced garlic, salt, and pepper. Blend until smooth and creamy.
10. 10.
    Transfer the ajvar sauce to a serving bowl.
11. 11.
    Serve the Požeški Vinogradarski ćevap hot off the grill, accompanied by the ajvar sauce.

Treat your ingredients with care...

• Ground beef and pork — Make sure to use lean ground meat for a healthier option. If desired, you can also mix in some lamb for added flavor.
• Red bell peppers and eggplant — To achieve a smoky flavor, you can grill the vegetables instead of roasting them in the oven. Simply place them directly on the grill until the skins are charred.

Tips & Tricks

• For an extra kick of flavor, add a pinch of cayenne pepper to the meat mixture.
• Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
• Serve the Požeški Vinogradarski ćevap with warm pita bread and a side of fresh salad for a complete meal.
• If you prefer a milder ajvar sauce, remove the seeds from the roasted peppers before blending.
• Leftover ajvar sauce can be stored in an airtight container in the refrigerator for up to a week.

Serving advice

Serve the Požeški Vinogradarski ćevap hot off the grill, accompanied by a generous dollop of ajvar sauce. Garnish with fresh parsley or cilantro for added freshness.

Presentation advice

Arrange the grilled meat skewers on a platter, placing the ajvar sauce in a small bowl in the center. Sprinkle some paprika or chopped herbs on top of the ajvar sauce for an attractive presentation.