Also known as cevapcici, these paprika spiced kebabs are easy to prepare and a great way of feeding a crowd. The lamb mince can be seasoned and shaped around the skewers a day ahead of serving, then barbecued just before serving. Make sure you use thick Greek-style yoghurt for the tzatziki- it will make all the difference.






Skill level

Average: 3.1 (177 votes)


  • 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


  • 1 small cucumber
  • 4 cloves garlic
  • 500 g Greek-style yoghurt
  • 150 g quark
  • 1 tsp olive oil
  • salt and freshly ground pepper

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.


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.

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.