You know barbecue season has begun when they move the charcoal to the supermarket entrance. Well, it’s that time of the year again! In my family we take barbecuing very seriously. It’s not just a cooking method but an event that goes on for hours and usually involves a variety of delicious foods and drinks.
We’re quite a determined bunch so we barbecue under any given circumstances. Nothing short of the apocalypse could stop us. To be honest, I think even in that event we would probably grill at least a sausage or two.
And whenever we barbecue Ćevapčići are a must!
Ćevapčići (Ćevapi) – Best of Balkans
I have been in love with Slovenia and Croatia ever since I can remember. I was 5 years old when I visited the first time and last year my husband and I spent our honeymoon traveling through the Slovenian mountains and the Dalmatian coast. When I think of holiday I envision myself sitting in a small restaurant in Bovec or Piran, drinking Grappa, and eating one of two things: seafood pizza or Ćevapčići.
Ćevapčići (or Ćevapi) traditionally belong to the Balkan kitchen, however they are also very common in Slovenia and you will find them on most restaurant menus.
Ćevapčići are little naked sausages made from beef, lamb, mutton, pork or sheep (basically anything apart from poultry and game). I prefer beef or lamb. However, this is by no means a traditional recipe. For example, I like to add a dash of cumin which gives it a more distinct taste.
If you’re going to barbecue the meat don’t bother with the low fat stuff. The fat will be released on the grill and zizzle away. Thus, if you use low fat meat to begin with, it often ends up being too dry.
I also strongly recommend trying the below salad – it’s the perfect salad for any Balkan-style barbecue food and works so well with Ćevapčići :) Add some Tzatziki and some Ajvar (if you have) and enjoy!