There are many versions of this skinless sausage throughout the Balkan countries, but my favourite is with lamb mince. Serve this classic summer barbecue trio with fresh flatbread.
1 continental cucumber
1 tsp salt
1kg lamb mince
5 cloves garlic, finely chopped
1 tbsp + extra salt flakes
2 tsp ground cumin
½ tsp + extra freshly cracked black pepper
¼ cup fresh oregano, roughly chopped
1 egg white
500 g Greek yoghurt
1 lemon, the zest finely grated
4 vine-ripened tomatoes, quartered & sliced
½ cup Italian parsley leaves, torn
¼ cup + extra fresh dill tips
6 mint leaves, torn
½ cup wild or Kalamata olives
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp garlic chives, finely chopped
- Preheat your barbecue.
- Cut the cucumber in half lengthwise, scrape out the seeds, grate and mix with the teaspoon salt. Leave for 10 minutes.
- Mix the lamb mince, garlic, 1 tbsp salt flakes, ground cumin, ½ tsp pepper, oregano and egg white together with your hands, kneading until well combined.
- Shape into 16 free-form sausages and then insert thick wooden skewers. Brush with a little olive oil.
- Drain the cucumber in a colander and squeeze out excess liquid. Mix with the Greek yoghurt and lemon zest and season to taste.
- Toss the tomato slices with the parsley, ¼ cup dill, mint, olives, seasoning, extra virgin olive oil and vinegar.
- Grill the Ćevapčići for 3 – 4 minutes each side, garnish with the garlic chives and serve with the tzatziki and tomato olive salad.