Notes from the Food & Wine Test Kitchen

We loved the hint of smoke from the grill and smoked paprika in the cevapi. The avjar was particularly delicious. It was creamy and silky smooth with a lovely richness from the olive oil and a pleasant hint of heat from the cayenne and crushed red pepper.

Ingredients

Cevapi

1 pound ground beef
1 pound ground lamb
1/4 cup chopped yellow onion (about 1 1/4 ounces)
3 tablespoons chopped garlic (from 8 large cloves; about 3/4 ounce)
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons smoked paprika
1 teaspoon black pepper
1/2 teaspoons baking soda
2 3/4 teaspoons kosher salt

Avjar

3 small red bell peppers (about 1 pound)
1 small (12-ounce) eggplant
16 garlic cloves, peeled (about 1 1/4 ounces)
1/2 cup plus 1 teaspoon olive oil, divided
1 teaspoon black pepper
3/4 teaspoons crushed red pepper
3/4 teaspoons cayenne pepper
1/4 cup white vinegar
1 1/2 teaspoons kosher salt, plus more to taste

Kajmak

4 ounces feta cheese, crumbled (about 1 cup)
1 (8-ounce) container sour cream
1 (8-ounce) container cream cheese, at room temperature
1 tablespoon fresh lemon juice (from 1 lemon)
3/4 cup chopped fresh flat-leaf parsley (from 1 bunch)
1/4 cup chopped chives (about 3/8 ounce)
1 1/2 tablespoons fresh tarragon
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
Pita rounds, for serving

Directions

Prepare the Cevapi

In a stand mixer fitted with a paddle attachment, mix beef, lamb, onion, garlic, sweet paprika, smoked paprika, pepper, baking soda, and salt on low speed until sticky, about 1 minute; do not overmix.
Preheat oven to 350°F with a rack in the center position. Line a large rimmed baking sheet with parchment paper. Scoop meat mixture into balls about 2 heaping tablespoon (2 ounces) each and roll into links; recipe makes 18 cevapi. Place on prepared baking sheet in a single layer. Refrigerate, uncovered, at least 30 minutes and up to 1 hour.

Meanwhile, prepare the Ajvar

Line another large rimmed baking sheet with aluminum foil. Place garlic cloves on a sheet of aluminum foil, drizzle with 1 teaspoon of the oil, and wrap into a packet. Place garlic, bell peppers and eggplant on prepared sheet. Roast in preheated oven, removing garlic when it is tender and golden brown, 15 to 20 minutes. Continue to roast peppers and eggplant, turning once, until skins are blackened and interiors are soft, about 30 minutes. Alternatively, roast peppers and eggplant over hot coals until blackened and soft.
Transfer peppers and eggplant to a large heatproof bowl and cover with plastic wrap. Let sit at room temperature until cool enough to handle, about 15 minutes. Using your hands and a paper towel if needed, peel peppers and discard stems and seeds. Place peppers in bowl of a food processor. Peel eggplant and discard eggplant stem and skin; add eggplant to bowl with peppers.
Add roasted garlic, black pepper, crushed red pepper, cayenne pepper, vinegar, and remaining 1/2 cup olive oil to bowl with peppers and eggplant. Process until mixture is mostly smooth and bright red, about 45 seconds. Season with salt. Transfer to a medium bowl; recipe makes 2 1/2 cups Ajvar. Cover and refrigerate until ready to use.

Prepare the Kajmak

Place feta, sour cream, cream cheese, and lemon juice in the bowl of a food processor. Process until smooth, about 30 seconds. Transfer to a medium bowl and stir in parsley, chives, and tarragon until combined. Season with salt and pepper. Recipe makes 2 cups; cover and refrigerate until ready to use.

Cook the Cevapi

Preheat grill to medium-high (400°F to 450°F). Place cevapis on oiled grates and cook, flipping once, until cooked through and a digital thermometer inserted into the thickest portion registers 165°F, 10 to 12 minutes.
Transfer cevapi to a large platter and serve with pita, Ajvar, and Kajmak.

Cevapi with Ajvar and Kajmak