Instructions

In the kitchen:

• Finely dice the garlic clove and onion and finely chop the parsley.
• Mix the minced meat with the vegetables in a bowl and season with the spices. Knead the mixture well, ideally leave it in the fridge for a few hours.
• Then work the baking powder or baking soda and the mineral water into the minced meat and then shape them into evenly thick sausages and skewer them.
• The baking powder and mineral water keep the meat airy and juicy.

On the barbecue:

• Prepare the grill for direct heat of around 200 °C and place the skewer holder on it.
• Place the cevapcici skewers on the rack and grill for about 10-15 minutes, turning the skewers occasionally, depending on the thickness of the meatballs.
• Grilling with the skewers prevents burning and sticking to the grate. Rice, tzatziki or flatbread go well with this.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.