As you know I was born and grew up in Friuli Venezia Giulia. The region borders with Slovenia in the east side and Austria in the north side. As you can imagine, the regional cuisine has lots of influences from these two countries.
With this in mind, today I’d like to introduce you to ćevapčići, a skinless kebab sausage commonly made with minced beef or with a mix of minced beef, veal, and lamb. They are originally from Serbia but you can find them across all the Balkans area. You can either grill them on the barbecue or pan-fry them.
My parents usually get ćevapčići directly from Slovenia, which is only half an hour far away by car for them. Every time I go back home to visit them, they would always through a massive barbecue feast and ćevapčići are unmissable!
My husband also got to know these sausages when he first came to visit Friuli Venezia Giulia (although he still does not get the right pronunciation of ćevapčići…). Last weekend we both felt a bit homesick so I asked my mom if she would have a good recipe for homemade ćevapčići.
We had them grilled on the barbecue and they were sooooo good! You can serve them with some grilled veggies, fried chips, polenta or pitta bread, together with some yogurt or tzatziki sauce.
Homemade grilled kebab sausages (ćevapčići)
Finely chop the onion and garlic. Bring to boil the measured water in a saucepan, then add the onion and garlic and boil for 3 minutes. Drain and leave to cool down for 10 minutes.
Place the minced meat in a large bowl.
Add the boiled onion and garlic and all the remaining ingredients to the meat and mix well with your hands for 5 minutes, so the ingredients are well combined in the meat.
Take approx. 2 tbsp of meat with your hands and start rolling it until you create a small sausage. Repeat until you use all the meat mixture.
Grill the sausages on a barbecue (approx. 4 minutes per side) or fry them in a pan with a tbsp of olive oil (4 minutes per side). Serve hot.