Cevapcici with Grilled Potatoes
- 1 kilogram Ground beef
- 1 garlic
- 3 shallots (finely chopped)
- 1 teaspoon rosemary (finely chopped)
- 1 tablespoon sweet ground paprika
- 1 egg
- vegetable oil (plus more for the grill grates)
Heat the grill to medium and lightly oil the grates. Peel the garlic and press through a garlic press into a bowl. Add the ground beef, rosemary, shallots, paprika and the egg and season with salt. Knead into long rolls about 1-inch thick and refrigerate. Brush with oil and grill, turning the meat as it browns until cooked through.
For the potatoes: Cut the potatoes into 1 cm (approximately 3/8-inch) thick slices, Brush with oil, season with salt and wrap in foil. Grill until heated through and sprinkle with thyme. Blanch the tomatoes in a pot of boiling water for 10 seconds. Peel, quarter, core and chop finely, transfer to a bowl and mix with the ajvar and paprika, to taste.
Serve the meat with the potatoes, ajvar mixture and herbs to taste.