Spicy Cevapcici

For the cevapcici, knead the meat, onions, garlic, paprika, habanero, mint, chili powder, salt and pepper together for about 10 minutes (or longer) to form a well-binding dough.

The long kneading will give the right consistency. If desired, perhaps add a tiny bit of salt.

Cover the meat mixture and let rest in the refrigerator for 120 minutes. During this time, the paprika powder should provide a better binding of the meat mass.

Then form rolls of the meat mixture about the thickness of a thumb and grill or roast them. If the cevapcici stick to the grill, brush with a little olive oil.

Preparation Tip:

After cutting the habaneros, immediately wash your hands very thoroughly and do not reach into your eyes.

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