Čevapčiči v Lepinji (Grilled Minced Meat Rolls in Flatbread)
The Quirky Foodster Team
Ingredients
- Minced beef, or a beef and pork mix — 500 g (1 lb 2 oz)
- Garlic, finely grated — 2 cloves
- Baking soda — 1/2 tsp
- Sweet paprika — 1 tsp
- Salt — 1 tsp
- Black pepper — 1/2 tsp
- Lepinja flatbreads or soft pita — 4
- Onion, finely chopped — 1
- Ajvar (roasted red pepper relish) — 4 tbsp
- Kajmak or sour cream, to serve (optional)
Method
- In a mixing bowl, combine the minced meat, garlic, baking soda, paprika, salt and pepper. Knead the mixture firmly with your hands for 5 minutes until sticky and well bound.
- Cover and refrigerate for at least 1 hour, or overnight, to firm up.
- Shape the mixture into small finger-shaped rolls, about 7–8 cm (3 inches) long.
- Preheat a grill or grill pan to high heat.
- Grill the meat rolls for 8–10 minutes, turning frequently, until well charred outside and cooked through.
- Warm the flatbreads briefly on the grill.
- Split each flatbread and fill with several grilled meat rolls, chopped onion, a spoonful of ajvar, and kajmak or sour cream, if using.
- Serve immediately while hot.
Introduction: Čevapčiči — small, spiced grilled minced meat rolls — travelled to Slovenia from the wider Balkan grilling tradition and have become a firm favourite at street stalls, festivals and summer barbecues throughout the country.
Cultural Background: Čevapčiči — small, spiced grilled minced meat rolls — travelled to Slovenia from the wider Balkan grilling tradition and have become a firm favourite at street stalls, festivals and summer barbecues throughout the country. Tucked into warm lepinja flatbread with chopped onion and a spoonful of ajvar, they make one of Slovenia's most satisfying handheld street food staples.
Tips: Kneading the meat mixture firmly is essential — it develops the sticky texture that holds the rolls together on the grill. Chilling the shaped mixture before grilling helps the rolls keep their shape over high heat.
Variations: A pinch of chilli flakes in the meat mixture adds extra heat for those who like it spicier. Grated onion can be mixed directly into the meat for extra juiciness. Vegetarian / Vegan Note No authentic vegetarian version exists, as the dish is defined by grilled minced meat.
Storage: Refrigerate cooked meat rolls in an airtight container for up to 2 days.
Reheating: Reheat in a hot skillet or grill pan for a few minutes per side to restore char and warmth. Nutrition (Approx. per Serving) Approx. 520 kcal, 29 g protein, 24 g fat, 45 g carbohydrate per serving (with flatbread).
FAQs:
Q: What is ajvar?
A: A roasted red pepper and eggplant relish widely used across the Balkans and Slovenia as a condiment for grilled meats.
Q: Why add baking soda to the meat mixture?
A: It helps keep the meat tender and juicy while grilling over high, direct heat.
- Minced beef, or a beef and pork mix — 500 g (1 lb 2 oz)
- Garlic, finely grated — 2 cloves
- Baking soda — 1/2 tsp
- Sweet paprika — 1 tsp
- Salt — 1 tsp
- Black pepper — 1/2 tsp
- Lepinja flatbreads or soft pita — 4
- Onion, finely chopped — 1
- Ajvar (roasted red pepper relish) — 4 tbsp
- Kajmak or sour cream, to serve (optional)
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