Preparation
- Mix the minced beef and lamb with the garlic in a bowl and season with salt, pepper, oregano and paprika.
- Add the eggs, onion and parsley and knead everything thoroughly with dampened hands.
- Shape the mixture into rolls about 6 to 7 cm long and 2 cm thick, brush lightly with oil and chill for at least 30 minutes.
- Preheat the grill well or heat oil in a frying pan until very hot, then cook the ćevapčići for 10 to 15 minutes until crisp all over, turning occasionally.
- Serve hot, for example with lecsó and rice.
Drink with it
Rosé · excellent match
Full-bodied dry rosé, for example from Dalmatia or Provence
The rosé stands up to the fat and char of the grilled mince without any tannin clashing with the garlic, and picks up the paprika note.
Which wine pairs with food? A simple approach to choosingPale lager · excellent match
Pilsner or pale lager, well chilled
The Balkan snack pairing: fizz and hop bitterness clear the lamb fat from the palate, while the malt catches the roasted aromas.
Pils or Helles: What's the Difference?Red wine · good match
Plavac Mali, Vranac or Blaufränkisch
Spicy dark fruit and medium tannin answer the roasted flavours and the lamb, just as it is drunk in the region of origin.
Fruit brandy · good match
Slivovitz (šljivovica), neat and lightly chilled, as an aperitif or afterwards
Plum fruit and alcohol cleanse the palate after fatty grilled meat; in the Balkans the brandy usually sits on the table with ćevapčići.
What is Calvados? Apple brandy with origin
Why it pairs well
Rosé is a surprise with grilled minced meat; here it bridges the freshness of a white wine and the spice of a red.