Day 4: Off to the Balkans
Day 4 of the World Cup of BBQ sees us move to back to Europe and over to the Balkans, specifically to Croatia. I decided to cook Ćevapčići (or Cevapi). There are many different versions of this in that region, but this recipe uses Beef, Lamb and Pork.
These juicy Croatian cevapcici, or ćevapi, combine beef, lamb and pork with garlic, paprika and a little cayenne. Cooked over charcoal and served with homemade ajvar, warm flatbreads and sliced onion, they make a fantastic Balkan-inspired BBQ feast.
Cevapi is often served with Flatbreads and Ajvar, which is an Aubergine and Red Pepper relish /sauce.
You may also see cevapcici referred to as ćevapi, cevapi or ćevapčići depending on the country and translation.
Preparation and the Cook
I made these in the morning so the combined ingredients could infuse for around 8 hours. Once shaped I wrapped them tightly in clingfilm and placed them in the fridge until I was ready to cook.
I lit the BBQ early afternoon, and grilled the Aubergine and Red Peppers, before making the Ajvar.
Finally, I prepared the dough for the flatbreads before cracking on with the cooking of the Ćevapčići.
Once again, the Aldi Kamado was the BBQ of choice. With this cook, I used the deflector plate and got the temperature of the Kamado up to around 200°C before starting to cook the Ćevapčići. Turning them regularly I cooked them for around 20 minutes until they probed at 65°C.
After I took the Ćevapčići off and wrapped them in foil to rest, and then cooked the flatbreads on the BBQ and then plating. I spread some Ajvar on the Flatbread, added some Lambs Lettuce and the Ćevapčići, before finishing with the sliced onions.
The Verdict
This was my favourite cook of the World Cup of BBQ so far. I used beef mince from Meat Matters Ltd, which is amazing. It really helped the Ćevapčići come out lovely and juicy. No surprise, the Ćevapčići went really well with the Ajvar, served on the flatbread! So good!
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Croatian Ćevapčići
Ingredients
For the Ćevapčići
- 300 g Beef Mince
- 150 g Lamb Mince
- 150 g Pork Mince
- 2 Garlic Cloves (minced)
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 1 tsp Baking Soda
- 1 tsp Smoked Paprika
- ½ tsp Cayenne Pepper
- 1 Onion (sliced)
For the Ajvar
- 12 Small Sweet Red Peppers
- 1 Aubergine
- 3 Garlic Cloves (crushed)
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Aleppo Pepper
Instructions
For the Ćevapčići
- In a large bowl, Beef, Pork and Lamb. Add the Garlic, Salt, Baking Soda, Black Pepper, Cayenne Pepper, and Smoked Paprika and mix well.
- Form into a sausage shape (I actually made mine a little fat) then wrap in clingfilm and place in the fridge for at least 4 hours.
- Prepare your BBQ, aiming for a temperature of 180-200°C. I used a deflector plate but if you are using a Kettle BBQ set it up with 2 cooking zones, starting the Ćevapčići on the indirect area. You'll want to finish it on the direct area to give it some char.
- Turn frequently and when the internal temperature reached 65°C, remove from the BBQ and wrap in foil.
- Cook the flatbreads, and then spread the flatbread with the Ajvar. Place the Ćevapčići on the flatbreads and then sprinkle over some of the Onion.
For the Ajvar
- Start by grilling the Red Peppers and the Aubergine. Get the BBQ to 180-200°C and cook the peppers for around 20 minutes (turning every 5 minutes), and the Aubergine for around 30 minutes.
- Place the Peppers in a food bag and leave for 10 minutes – this will help you remove the skin. Scoop out the flesh from the Aubergine and discard the skin.
- In a food processor, combine the Red Pepper and Aubergine with the remaining ingredients. Pulse until everything blended together.
- You can then place this in the fridge until you are ready to use it or use it immediately. If you would prefer you can also warm up the Ajvar again.
Notes
Cevapcici
What is the difference between ćevapi and ćevapčići?
There is very little difference between the two terms. "Ćevapi" is the more commonly used name across the Balkans, while "ćevapčići" literally translates to "small kebabs" or "small ćevapi". Both refer to the same style of skinless grilled sausages made from minced meat.
Can I make cevapcici in advance?
Yes. In fact, many traditional recipes benefit from making the meat mixture a few hours ahead or even overnight. This allows the flavours to develop and helps the sausages hold their shape during cooking. Simply store them covered in the fridge until you're ready to grill.
What should I serve with cevapcici?
Cevapcici are traditionally served with warm flatbread such as lepinja or pita, chopped onions and ajvar, a roasted red pepper relish. They also work brilliantly with a simple tomato salad, grilled peppers, yoghurt-based sauces or crispy fries.
Can I cook cevapcici without a BBQ?
Absolutely. While charcoal grilling gives the most authentic flavour, cevapcici can be cooked on a gas BBQ, in a cast-iron skillet, under a grill (broiler) or even in the oven. The key is cooking them over reasonably high heat to develop a good crust while keeping the inside juicy.
Can I freeze homemade cevapcici?
Yes. Cevapcici freeze very well either before or after cooking. Freeze them in a single layer until firm, then transfer to a freezer bag or container. They can be cooked from thawed or reheated after cooking, making them a great option for meal prep and easy BBQ dinners.
I think the biggest mistake people make when trying to recreate this dish at home is using meat that is too lean or rushing the cooking process on a low heat. You really need that proper fat content and a very hot grill to seal in the moisture instantly and get those beautiful grill marks. Whoever cooked this batch clearly knows exactly what they are doing in the kitchen.
Honestly, if you have never tried traditional ajvar spread on grilled meats or used as a dip for fresh vegetables, you are seriously missing out on one of the greatest condiments in the world. The sweetness from the caramelized peppers is so natural and complex, it instantly improves any dish you pair it with.