Balkan Plate of Cevapcici and Grilled Skewers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,164 cal. | (246 %) | ||
| Protein | 285 g | (291 %) | ||
| Fat | 318 g | (274 %) | ||
| Carbohydrates | 289 g | (193 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 36.6 g | (122 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 83.9 mg | (699 %) | ||
| Vitamin K | 239.8 μg | (400 %) | ||
| Vitamin B₁ | 7.2 mg | (720 %) | ||
| Vitamin B₂ | 4 mg | (364 %) | ||
| Niacin | 121.7 mg | (1,014 %) | ||
| Vitamin B₆ | 7.3 mg | (521 %) | ||
| Folate | 879 μg | (293 %) | ||
| Pantothenic acid | 12.7 mg | (212 %) | ||
| Biotin | 111.8 μg | (248 %) | ||
| Vitamin B₁₂ | 27.8 μg | (927 %) | ||
| Vitamin C | 1,071 mg | (1,127 %) | ||
| Potassium | 7,512 mg | (188 %) | ||
| Calcium | 1,043 mg | (104 %) | ||
| Magnesium | 583 mg | (194 %) | ||
| Iron | 29.6 mg | (197 %) | ||
| Iodine | 229 μg | (115 %) | ||
| Zinc | 40.1 mg | (501 %) | ||
| Saturated fatty acids | 123.2 g | |||
| Uric acid | 1,796 mg | |||
| Cholesterol | 1,077 mg | |||
| Complete sugar | 43 g |
Ingredients
- For the farmers salad
- ½ Cucumber
- 4 Tomatoes
- 1 Loose leaf lettuce
- 2 red onions
- 200 grams Feta
- 4 Tbsps pitted black Olives
- For the chili rice
- 300 grams Long grain rice
- For the skewers
- 500 grams Pork tenderloin
- 1 green Bell pepper
- 1 yellow Bell pepper
- 2 shallots (cut into quarters)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- For the cevapcici
- 1 onion
- 2 garlic cloves
- 1 Tbsp butter
- 500 grams mixed Ground meat
- 1 egg yolk
- 2 Tbsps chopped parsley
- ½ tsp Cumin
- ½ tsp cinnamon
- Additional ingredients
- Fat (for greasing baking sheet)
- 5 Tbsps vegetable oil (for sauteeing)
- 2 red Bell pepper
- 1 tsp ground paprika
- 4 Tbsps olive oil
Preparation steps
For the farmers salad, rinse the cucumber and cut into slices. Rinse the tomatoes remove the stem end and cut into slices. Rinse the lettuce, spin dry, read and tear into bite-sized pieces. Peel the onions and cut into rings. Drain the feta and crumble. Arrange the lettuce leaves, tomato and cucumber slices in salad bowls and sprinkle with the feta, the olives and the onion rings. Preheat the oven to 225°C (approximately 425°F) top and bottom heat.
Cook the rice in 600 ml (2 1/2 cups) of boiling salted water for 20-25 minutes. For the skewers, rinse the meat, pat dry, trim and cut into bite-size pieces. Rinse peppers, remove seeds and cut into 2 cm (3/4 inch) pieces. Peel the shallots and cut into quarters. Thread the meat and peppers alternately onto 4 skewers and attach the quartered shallots on each end. Season with salt and pepper and coat with oil. For the cevapcici, peel the onion and garlic, finely chop and sweat in butter.
Remove pan from heat and let cool. Mix the ground meat with the onion-garlic mixture, the egg yolks, parsley, season with salt, pepper, cumin and cinnamon and knead. Shape the meat mixture into 60 gram (approximately 2 ounce) 3 cm (1 inch) thick rolls. Place on a greased baking sheet and bake in the preheated oven about 10-15 minutes. Meanwhile, cook the skewers in 2 tablespoons oil in a hot pan 10-15 minutes on all sides until golden brown.
Meanwhile, rinse the peppers, cut in half, remove seeds and cut into small cubes. Heat 3 tablespoons oil in another pan and sauté the diced peppers in it. Add the paprika and cook briefly. Mix the cooked rice with the peppers. Season with salt. Arrange the pepper rice on a warmed plate and top with the kebabs and cevapcici. Season the salad with salt and pepper and drizzle with olive oil and serve on the side.
