Cevapcici/mititei (eastern European kebab)

[atomicsmoke]

Not much contribution to these other than grilling....not a fan of making them but i enjoy eating them. Bought them "formed" (made from beef/pork/lamb).

Very tasty and quick to cook. Needs nothing but good mustard.

Beer was made to be drunk with these (or the other way around).

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• atomicsmoke
• Oct 19, 2014

Sliced onion at the bottom of the bowl gives another flavour layer if you leave the meat to rest on it after grilling.

 

[dirtsailor2003]

Sounds tasty! Any spices involved? Cooked in a kabob stick I assume?

 

[atomicsmoke]

I realize now the thread start sucks. I should have provided more explanations on what these are and how you cook them.

This is a pic of the package as I buy it: they are basically pieces of sausage without casing. If I were to make them I would also use thyme and maybe rosemary. I am sure other grill jockeys familiar with these swear by other condiment structures.

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• atomicsmoke
• Oct 19, 2014

The label in the picture shows beef/lamb/pork. However an old recipe from 1920 (published by a famous restaurant) called mixing beef with pork and lamb (sheep) sacrilege. I guess I like being sacrilegious.

You don't need a skewer at their length: around 3". Might require careful handling when fresh....

Africanmeat posted a recipe a while ago. Search for "mititei".