4. Take 50 g (about 1.8 oz) of the meat mix and roll into a ball, then pressing only at the center roll between your palms to form an even width cigar shape that is about 6.5 cm or about 2.5 inch long
11. Place the kebabs/Ćevapčići onto the hot grill pan and grill, rotating as soon as the bottom has browned (the Maillard reaction). Keep cooking and rotating until the entire cylinder of the kebabs/Ćevapčići has been browned. Cook for about 30 minutes, or until the center is done
The word Ćevapčići comes from the Turkish word for kebab, sometimes with the South Slavic diminutive ending –čići. These Croatian kebabs/Ćevapčići are a Balkan area, unsmoked skinless sausage. Originally the kebabs/Ćevapčići were skewered and grilled over an open fire. They date from the time of the Ottoman Empire, and it is thought they originated from around Persia. Eventually these meat sausages were introduced to Eastern Europe and with slight modifications became a Macedonian, Bosnian, Serbian, and as in my version, Croatian favorite. The different regions use varying combinations of the ground beef, lamb or pork as well as the seasoning used. However, they are all hand shaped without an outer skin casing like sausages and it is more typical to BBQ or pan grill them without the skewers.