Can I bake these skewers instead of grilling?
Yes, you can bake them at 400°F/200°C for 15-20 minutes, flipping halfway, until cooked through.
LUNCH
Bosnian Meat and Vegetable Skewers (Ćevapi na Ražnju) with Ajvar
These flavorful Bosnian skewers feature seasoned ground meat and fresh vegetables, grilled to perfection. Served with a side of rich, roasted red pepper and eggplant ajvar, they make for a satisfying and authentic lunch.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine ground beef, ground lamb, salt, black pepper, garlic powder, baking soda, and water. Mix thoroughly with your hands until well combined and slightly sticky, about 3-5 minutes. Cover and refrigerate for at least 15 minutes.
02
While the meat chills, thread alternating pieces of red bell pepper, green bell pepper, and red onion onto the soaked wooden skewers. Set aside.
03
Remove the meat mixture from the refrigerator. Form the meat into small, elongated sausage shapes, about 2 inches long and 1/2 inch thick. You should get about 16-20 pieces.
04
Carefully thread 2-3 meat pieces onto each vegetable skewer, ensuring they are evenly spaced between the vegetables. Do not overcrowd the skewers.
05
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates or pan to prevent sticking.
06
Place the skewers on the hot grill. Cook for 3-4 minutes per side, rotating frequently, until the meat is cooked through and the vegetables are tender-crisp with nice char marks. The internal temperature of the meat should reach 160°F/71°C.
07
Remove the skewers from the grill and let them rest for 2 minutes. Serve immediately with a generous dollop of ajvar on the side.
About This Recipe
These flavorful Bosnian skewers feature seasoned ground meat and fresh vegetables, grilled to perfection. Served with a side of rich, roasted red pepper and eggplant ajvar, they make for a satisfying and authentic lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, marinate the meat mixture overnight. Ensure your wooden skewers are well-soaked to prevent burning on the grill. Don't press the meat too tightly when forming the ćevapi, as this can make them tough.
Easy Substitutions
You can use all ground beef if lamb is unavailable. Feel free to add other vegetables like zucchini or cherry tomatoes to the skewers. If you don't have ajvar, a roasted red pepper dip or even a simple tomato salsa can be used.
Storage & Reheating
Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through.
Serving Suggestions
Serve these skewers with warm pita bread or lepinja (Bosnian flatbread), a side of chopped fresh onions, and a simple cucumber and tomato salad. A dollop of sour cream or plain yogurt can also complement the flavors.
Common Mistakes
Overmixing the meat: This can lead to tough ćevapi. Mix just until combined. Not soaking skewers: Unsoaked wooden skewers will burn on the grill. Overcooking the meat: This will result in dry skewers. Cook until just done, checking the internal temperature. Overcrowding the grill: This lowers the grill temperature and steams the food instead of searing it, leading to less char and flavor.
Frequently Asked Questions
What is ajvar?
Ajvar is a relish made primarily from roasted red bell peppers and eggplant, popular in Balkan cuisine. It can be mild or spicy.
Can I prepare the meat mixture ahead of time?
Absolutely! The meat mixture can be prepared up to 24 hours in advance and stored in the refrigerator.
MORE TO KNOW
The baking soda in this recipe is a traditional Bosnian trick to help tenderize the meat and give the ćevapi a characteristic texture. It reacts with the meat proteins, making them more succulent. Don't skip this small but important ingredient for authentic results.
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