THMVI: Ćhevaps with Ajvar
You might also know this delicious dish as cevapcici or chevapchichi, which is a traditional food of the Balkans. From Serbia, Croatia to Bosnia and Macedonia, each South Eastern European country has its own spin on this dish. This version is most similar to the one I grew up eating at all of our family barbecues. If you haven’t heard of Ajvar before, it’s a condiment that can be used in many different ways - but I love it with pita bread, chevaps and sour cream. This makes a good amount of Ajvar, feel free to halve it if you like.
Prep Time5 minutes mins
Cook Time40 minutes mins
Course: Main Meal
Cuisine: Beef, pork
Keyword: Dairy Free, Egg Free, Freezer Friendly, Gluten Free, Halved, Low Carb, Low Fodmap, Nut Free, Paleo, Super Skinny, Vegetarian
Servings: 10
Calories: 126kcal
- red capsicums
- eggplant
- red wine vinegar
- beef mince
- pork mince
- lamb mince
- flat leaf parsley
- sweet paprika
Tip: Roast your garlic for the Ajvar if it is extra strong or if you would like to have it last a couple of extra days!
If you're unable to cook your chevaps with charcoal, try replacing the sweet paprika with smoked.
Serving: 64g | Calories: 126kcal | Carbohydrates: 0.4g | Protein: 16.1g | Fat: 6.6g | Saturated Fat: 2.7g | Sodium: 415mg | Sugar: 0.1g