- 500 g minced beef
- 300 g minced pork
- 200 g minced lamb
- 1 onion, grated
- 3 garlic cloves, finely chopped
- ½ tsp cayenne pepper
- 2 tsp sweet paprika
- olive oil, to brush
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.
Chilling time 1 hour
Resting time 10 minutes
Place all ingredients in a bowl and season with salt and pepper. Using your hands, combine well.
Shape mixture into 24 finger-length logs about 2 cm wide and place on a tray. Cover tray with plastic wrap and refrigerate for 1 hour.
Remove cevapcici from fridge and set aside for 10 minutes. Preheat a barbecue or chargrill pan to medium heat and lightly brush with oil. Cook cevapcici, turning frequently, for 12 minutes or until cooked through.
Photography Armelle Habib
As seen in Feast magazine, Dec/Jan 2013, Issue 27. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.