Chevap is life and if you are from the Balkans, you already know there is no picnic without čevapi (read: chevapi). If you are not, strap in, because you just stumbled upon something really great.
WTF are čevapi?!
Čevapi are small rolls of seasoned minced meat, typically prepared on the grill. They come in all kind of variants and regional accents. They are usually made from a mixture of beef and lamb or pork. The ones we prepared this time are quite unorthodox, as they are 100% lamb.
Not every čevap is a gourmet čevap
What exactly do we mean by gourmet? It means it’s not made from the cheapest, lower grade parts of meat and full of different additives to keep it shape and tasting somewhat decent. Our čevapi are made from carefully bred animals, selectively and purposely fed and raised stress free for the highest quality of meat. We picked them up from our favourite lamb farm – Domačija Hvalc.
Let’s take a look at our video and learn how to make our lamb čevapi
Lamb čevapi on a stick
Before you start grilling. Let your čevapi sit on room temperature for at least 15 minutes to raise the internal temperature and make sure they cook evenly. Meanwhile you can soak wooden sticks in water, to prevent them from catching on fire, because we’re making čevapi skewers. Something reminiscent of a shishkebab.
Line up the čevapi on wooden sticks to make your skewers. This method of grilling will allow moisture to spread through the center of the čevap and make it even juicer. Throw them on a medium heat grill and make sure they don’t catch any flames. Definitely don’t follow the well known Balkan dad folklore of pouring beer over them, as alcohol evaporates faster than water and it will make your čevapi dry.
When the bottoms start to turn golden brown and stop sticking to the grill, it’s time to flip them over. You can keep flipping them until all sides are equally browned. Just make sure you don’t burn them. When you’re satisfied with all sides of the čevap, take them off the grill and let them rest for a bit.
Your čevapi should be juicy, gently textured and still just slightly pink in the middle. Only then are they worthy to be called gourmet. Also, use good quality basic ingredients and spices. We used spices from our good friends at zacimbe.si and you can grab some as well on this link right here.
Is there a side dish worthy of this meaty goodness?
Don’t worry. Čevapi go great with typical sides like flatbread, sliced onions, kajmak, ajvar and all kinds of similar stuff.
If you want to keep it classy, we recommend making your own homemade flatbread and an elevated tzatziki sauce with goat cheese.
Put three tablespoons of butter and 2dl of milk in a saucepan. Heat it up slowly while constantly stirring until the butter melts. In a larger bowl mix together 300g of flour, melted butter and milk mixture and season it with salt. Knead it well and let it sit for 20-30 min. Split the dough into smaller chunks, flatten them and bake them in a slightly oiled pan. When they start turning slightly brownish, you have successfully made your own flatbread.
Tzatziki with goat cheese
You will need
Start by slowly heating up a mix of sour cream and grated goat cheese until it blends together. Then let it cool down. Cut the cucumber in half and remove the center which contains seeds. Grate the cucumber and salt it generously. Strain out all the liquid and mix it together with the melted goat cheese. Add a spoonful of Greek yoghurt, a pinch of dill, mint and squeeze in some lime. Mix it up good and let it rest in the fridge for a short while to tie all the flavours together.
Looking for more grill recipes?
This recipe turned out amazing for us. We have even more delicious lamb recipes coming up, so stay tuned on our recipe page, Instagram and Facebook. Until then, we will keep you warm with our heavy hitting recipes like this ribeye steak.
And until next time – cook a little!