for 12 pieces

Yoghurt dip

150 g	plain greek yoghurt
2 tbsp	olive oil
2 tbsp	peppermint, finely chopped
	salt and pepper to taste

Cevapcici

600 g	minced meat (beef or lamb)
1	egg, beaten
1	organic lemon, use only half of grated zest
1	garlic clove, pressed
1	red chilli pepper, deseeded, finely chopped
2 tbsp	raisins, roughly chopped
2 tbsp	breadcrumbs
2 tbsp	Dukkah (spice mix)
1 tsp	salt

How it's done

Yoghurt dip

Combine the yoghurt, oil and mint, season.

Cevapcici

In a bowl, mix the meat with all the other ingredients up to and including the salt, knead well until the ingredients have combined to form a compact mass. With wet hands, shape the mixture into 12 rolls.

Charcoal/gas/electric grill:

Cover and grill the cevapcici over/on a medium heat (approx. 200 °C for approx. 10 mins. all over. Thread the cevapcici onto wooden skewers as desired, serve with the yoghurt dip.

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