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Best if served in a pita on top of greek yogurt.

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CEVAPI (CEVAPCICI) with Piri-Piri Sauce

BY WILL SCHEIDELER

An easy to make dish for large party. This recipe makes around 15–20 sausages.

Prep Time: 30min

Cook Time: 20-40 min (Grills vs Oven)

Ingredients

CEVAPI

2 lbs mixed meat (lamb pork, beef) grounded 

3 cloves garlic, minced

3 tbsp water

1½ tsp baking soda

2 tsp paprika

1 tsp black pepper

1 tsp table salt

PIRI-PIRI SAUCE

1 cup jarred roasted red peppers, drained

1 red Fresno chile, stemmed, seeded

3 small garlic cloves

6 Tbsp. extra-virgin olive oil

4 Tbsp. red wine vinegar

3 tsp. kosher salt

2 tsp. smoked paprika

Preparation

CEVAPI

Combine the ground meats into a bowl, along with all the other listed ingredients (don’t forget to mince the garlic).

Finally, knead until well mixed, cover, and let rest into the fridge at least 4 hours (best if 12 hours).Now, take a scoop of Cevapi mixture and mold into a cylindrical shape compressing the meat very well.

Once prepared all the Cevapi, store them into the fridge, and preheat the grill to medium-low heat. Alternatively, Set your oven broiler to high, placing meat in the middle rack.

Grill/bake sausages until medium, turning as needed.

PIRI-PIRI SAUCE

Purée red peppers, chile, garlic, oil, vinegar, salt, and paprika in a blender until very smooth. Transfer to a small bowl.

Sauce can be made 1 day ahead. Cover and chill.