We love this mix between meatball and sausage for its skewered grilled taste and ability to serve as an appetizer or main course. The focus here is on the flavor of the meat – no need to pour in a dozen ingredients to mask the essence of the meat – but it’s key to use ground beef with some fat, like 80 or 95 percent lean.
Yield: 4 to 5 servings
We love this mix between meatball and sausage for its skewered grilled taste and ability to serve as an appetizer or main course. The focus here is on the flavor of the meat – no need to pour in a dozen ingredients to mask the essence of the meat – but it’s key to use ground beef with some fat, like 80 or 95 percent lean.
Yield: 4 to 5 servings
Soak 8 to 10 skewers in water. In a large bowl, combine all ingredients. Mix well, but do not over knead the meat or else it will become tough. Season aggressively with salt and pepper. Roll into 1 1/2–2 inch cylinders, shaped like a wine cork.
Preheat grill to 400˚F and wipe with oil-soaked paper towel. Place 2 to 3 cevapcici on each skewer. Grilled until cooked through, about 6 minutes. Serve with ajvar.
