http://www.MelJoulwan.com/2013/08/14/cepvapcici/

As I mentioned in this post from back in May , I ate a lot (A LOT!) of the skinless Balkan sausages called ćevapčići while we journeyed through Slovenia, Croatia, and Bosnia-Herzegovina. The ćevapčići were a really tasty way to get a protein infusion to balance the wine, beer, and kremšnita (ahem) that I was enjoying in a regular basis.

Here are all the places I tried them, just in case you find yourself in the Balkans and need some grilled meat:

Harambaša (Ljubljana, Slovenia): my favorite! served with fluffy grilled pita bread, raw onions, and kaymak that was so sweet, it was like butter. These were very meaty and flavorful and served as the model for the recipe below.

While all the ćevapčići we ate were similar, every chef put his own spin on the seasonings and proportions of meat (lamb, beef, pork) in the recipe. When I got back to my kitchen in Austin, I worked on developing my own version of ćevapčići and the ubiquitous Balkan condiment made from red peppers and eggplant known as ajvar.

Here’s my version of ćevapčići. Note that they’re not super spicy but instead, use just enough garlic and spice to bring out the meaty flavor of the beef and lamb. I like them more without pork, but feel free to change up the proportions of the meats and add pork if you’re feeling it. I’d also like to mention that in Bulgaria, cooks often include cumin (a.k.a., my favorite spice), but I showed restraint (for now) and kept my cumin jar in the cupboard.

Trust me: You’ll be super happy if you also make the ajvar to go along with these.

Ćevapčići

Serves 6-8 | Prep 15 minutes | Cook 10 minutes | Whole30 compliant