Recipe for the perfect dinner - AVIKO Zig Zag, grilled cevaps and spring salad.
3-5
~120
Main required ingredient
AVIKO Zig Zag
Cevapi:
750 g ground beef (from all parts, meat fatty but not stringy)
250 g ground lamb/mutton (from all parts, meat fatty but not stringy)
12g salt
1 teaspoon black pepper
4 cloves garlic blended with 100 ml sparkling water
For a more intense flavour, optionally:
1 teaspoon savory
1/2 teaspoon rosemary
1/2 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon sweet paprika
3 tablespoons cream 12%
Spring salad:
2 tomatoes
1 small yellow onion
1 cucumber
50 ml sunflower oil
1 tablespoon red vinegar wine
salt and pepper
Prepare AVIKO Zig Zag according to the instructions on the package.
Cevapi:
Place all ingredients in a bowl and mix using your hands or a planetary mixer until all ingredients are very well combined and the meat reaches the consistency of a sticky paste (10-15 minutes). You can safely leave this composition to "marinate" in the fridge overnight - it will have a more intense flavor then, but you can also start grilling the cevapi immediately after preparation.
To form the cevapi, moisten your hands with a few drops of water (the meat will not stick then), then grab about 70-80 g of the paste and gently squeeze in your hand until you get an elongated shape resembling a longer thumb (about 8-10 cm long and 2 cm thick).
I do not recommend making too large cevaps, as this increases the time needed to grill/fry them.
We prepare cevapi on medium heat on the grill or in a pan for 5-6 minutes, turning quite often, until they are also baked in the middle (due to the fact that we are using beef, they will be pink in the middle, this is normal). Finely dice the tomatoes, cucumber, finely chop the onion. Mix all the ingredients and the salad is ready.
Spring salad:
Finely dice the tomatoes, cucumber, finely chop the onion. Mix all the ingredients and the salad is ready.
Enjoy!
