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Lamb Ćevapčići with Tzatziki and Tomato Olive Salad

December 3, 2014

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.


(Serves 4)

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


  1. Preheat your barbecue.
  2. Cut the cucumber in half lengthwise, scrape out the seeds, grate and mix with the teaspoon salt. Leave for 10 minutes.
  3. 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.
  4. Shape into 16 free-form sausages and then insert thick wooden skewers. Brush with a little olive oil.
  5. Drain the cucumber in a colander and squeeze out excess liquid. Mix with the Greek yoghurt and lemon zest and season to taste.
  6. Toss the tomato slices with the parsley, ¼ cup dill, mint, olives, seasoning, extra virgin olive oil and vinegar.
  7. Grill the Ćevapčići for 3 – 4 minutes each side, garnish with the garlic chives and serve with the tzatziki and tomato olive salad.

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