Minced Lamb Cevapi with Ajvar
Minced Lamb Cevapi with Ajvar is a dish rooted in the rich culinary heritage of the Balkans, where grilled minced meat sausages meet the smoky-sweet red pepper and eggplant relish known as ajvar. A favorite across Serbia, Bosnia, and Croatia, this dish is a celebration of rural grilling traditions fused with vibrant condiments. My version introduces lamb for a richer depth, perfectly balanced by the ajvar's bright flavors. It's a delightful way to transport diners to a rustic Balkan feast.
Equipment
Ingredients
For the Cevapi
1 pound ground lamb (minced lamb) - Ideally 80/20 fat ratio for flavor and juiciness
½ pound ground beef (minced beef) - Adds structure to the lamb
4 cloves garlic - minced finely
1 teaspoon baking soda - enhances the sausage texture
1 teaspoon kosher salt
½ teaspoon ground black pepper - freshly cracked- ½ teaspoon sweet paprika - Hungarian preferred
- 2 tablespoons sparkling water - keeps cevapi tender
For the Ajvar
2 large red pepper (red capsicum) - roasted and peeled
1 medium eggplant - roasted and peeled- 2 cloves garlic - roasted or raw depending on flavor preference
- 3 tablespoons extra virgin olive oil - high quality
1 tablespoon red wine vinegar- ½ teaspoon kosher salt - or to taste
Instructions
- In a mixing bowl, combine ground lamb, beef, minced garlic, baking soda, salt, pepper, paprika, and sparkling water. Mix until sticky and well-blended. This activates the proteins for proper binding.
- With oiled hands, roll the mixture into small sausage shapes about 3 to 4 inches long and 1 inch thick. Place on a tray, cover, and refrigerate for at least 30 minutes to firm up the shape and develop flavor.
- Meanwhile, preheat oven to 450°F (232°C). Wrap the red bell peppers and eggplant in foil and roast on a sheet tray for 25 minutes, or until skin is charred and flesh is tender. Flip once halfway through.
- Once roasted, place the vegetables in a covered bowl or bag and steam for 10 minutes. Peel off skins and remove stems/seeds. In a food processor, blend peeled vegetables with garlic, olive oil, vinegar, and salt until smooth but with a slight texture.
- Heat a grill or grill pan over medium-high heat. Lightly oil the surface. Grill the cevapi for about 4–5 minutes per side or until nicely charred and cooked through (internal temp should reach 160°F/71°C).
- Serve the hot cevapi over flatbreads with a generous dollop of ajvar and sliced raw onions. Fresh parsley or mint can provide an extra aromatic finish.
Notes
- For a smokier flavor, grill the vegetables over open flame rather than roasting in the oven.
- Ajvar can be made up to 3 days in advance and kept refrigerated in an airtight container.
- To make this dish dairy-free and gluten-free, ensure flatbreads are compliant or replace with lettuce wraps.
Nutrition
Calories: 593kcalCarbohydrates: 13gProtein: 32gFat: 46gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 121mgSodium: 1259mgPotassium: 883mgFiber: 5gSugar: 8gVitamin A: 2719IUVitamin C: 109mgCalcium: 54mgIron: 4mg
How did this recipe turn out for you?Rate this Recipe !
