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Triestine Cevapcici

Triestine Cevapcici

  • Prep

    35 m
  • Cook

    12 m
  • Ready In

    1 h 17 m
TiKiWaHiNe

TiKiWaHiNe

This cevapcici (pronounced 'che-vap-chee-chee') recipe is from my husband's family who live in Trieste, Italy. I've added hot Hungarian paprika and nutmeg to mine, to make them spicier. These are great for summertime BBQ plain or brushed with your favorite BBQ sauce. Great for entertaining, as an appetizer served with tzatziki sauce.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 81 kcal
  • 4%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 0.4g
  • < 1%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Place beef, pork, parsley, and garlic in a large mixing bowl. Season with seasoned salt, pepper, paprika, and nutmeg. Add egg white and red wine; mix thoroughly until well blended. Cover and refrigerate for 30 minutes to allow flavors to blend.
  2. Preheat an outdoor grill for medium-high heat and lightly oil grate.
  3. Roll the meat mixture into sticks about 1 inch thick by 3 inches long, using less than 1/4 cup of the mixture per stick. Brush the cevapcici lightly with olive oil.
  4. Cook on preheated grill until browned on the outside and no longer pink on the inside, about 12 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TiKiWaHiNe
71

TiKiWaHiNe

4/11/2008

This recipe does not appear as I wrote it not even close (I have asked for it fixed but got no response)so I will add the proper changes here. 2 pounds ground beef 1 pound ground pork 1/2 cup chopped fresh parsley 4 garlic cloves minced 1 medium yellow onion, peeled and grated 1 teaspoon salt 2 teaspoons Vegeta Seasoning NOT seasoned salt (Vegata is sold worldwide, it's a mixture of spices and various vegetables)if you leave it out add 2 teaspoon of salt instead of the 1 2 teaspoons black pepper 1 teaspoon hot paprika (optional) 2 tablespoon sweet paprika 1 teaspoon baking soda 1 pinch freshly grated nutmeg 1 egg white 1/2 cup red wine olive oil for brushing you could also exchange 1 pound of beef for veal or lamb if you wish. what I like to do before I grill these up is to cook a small rolled thumb size piece in a small pan to check for seasoning

mary-anne
13

mary-anne

7/21/2008

We prefer Cevaps made with lamp/beef/pork and always Vegeta and soda water which makes them moister and helps them brown. We make them Serbian style and serve with Lapinja bread.

Mollycurls77
10

Mollycurls77

5/23/2007

This was pretty tasty. I only used 1 pound of each of the meats, and kept the flavouring amounts the same, and it turned out quite well. I do recommend you keep your grill on low and the cover closed for the first little while when you're cooking these, and don't try moving them too much to begin with, or they'll fall apart. I served these with Tzatziki sauce, a greek salad and fresh warm baguette. A very yummy dinner. Thanks!

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