serves
4
prep
30 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
30
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 cloves garlic
- 500 g minced lamb
- 1 tbsp olive oil
- 1½ tsp sweet paprika
- ½ tsp hot paprika
- salt and freshly ground pepper
- olive oil
Tzatziki
- 1 small cucumber
- 4 cloves garlic
- 500 g Greek-style yoghurt
- 150 g quark
- 1 tsp olive oil
- salt and freshly ground pepper
You will need 16 bamboo skewers for this recipe. Soak the skewers in cold water for 30 minutes before threading on the meat, to prevent the skewers burning.
Instructions
For the tzatziki, wash and peel the cucumber and grate coarsely into a bowl. Squeeze out the cucumber juice. Peel the garlic and press into the bowl. Mix the yoghurt, quark and olive oil to a creamy consistency. Then mix with the cucumber. Season with salt and pepper and chill until time to serve.
For the cevapcici, put the minced lamb into a bowl. Peel the garlic and press on to the lamb. Add 1 tbsp olive oil, 1 tbsp water, both sorts of paprika, salt and pepper and mix well to combine. Using moistened hands shape into 16 small rolls approximately 8 cm long and shape around the bamboo skewers. Heat a frying pan. Brush the cevapcici with a little oil and fry on all sides for 10 minutes. (Alternatively barbecue on an oiled barbecue rack, turning frequently). Serve the cevapcici with the tzatziki.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
