Name: Balkan kebabs with roasted potato salad
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 kilogram kipfler potatoes; 1 tablespoon olive oil; 250 gram mince; 1 clove garlic, crushed; 1/4 teaspoon cayenne pepper; 1 egg white, beaten lightly; 2 tablespoon packaged breadcrumbs; 16 small bamboo skewers, soaked in cold water for 1 hour; 400 gram rump steak, cut into 2cm cubes; 1 teaspoon hot paprika; 1/3 cup (95g) yoghurt; 1 tablespoon coarsely chopped fresh coriander; Lemon garlic dressing; 1/4 cup (60ml) lemon juice; 2 clove garlic, crushed; 1/3 cup (80ml) olive oil; 2 teaspoon dijon mustard; 1 tablespoon coarsely chopped fresh coriander

Balkan kebabs with roasted potato salad

These two Croatian specialties, Cevapi, a spicy sausage, and Raznjici, beef kebabs, are typical Balkan ways of cooking meat. Both are delicious, homely fare traditionally served as part of a picnic menu in summer, and eaten in home-style restaurants year round.

Ingredients

1 kilogram kipfler potatoes

1 tablespoon olive oil

250 gram mince

1 clove garlic, crushed

1/4 teaspoon cayenne pepper

1 egg white, beaten lightly

2 tablespoon packaged breadcrumbs

16 small bamboo skewers, soaked in cold water for 1 hour

400 gram rump steak, cut into 2cm cubes

1 teaspoon hot paprika

1/3 cup (95g) yoghurt

1 tablespoon coarsely chopped fresh coriander

Lemon garlic dressing

1/4 cup (60ml) lemon juice

2 clove garlic, crushed

1/3 cup (80ml) olive oil

2 teaspoon dijon mustard

1 tablespoon coarsely chopped fresh coriander

Method

1.Preheat oven to 190°C.

2.Scrub unpeeled potatoes, dry with absorbent paper; quarter lengthways. Place potato, in single layer, in medium baking dish; drizzle with oil. Roast, uncovered, about 30 minutes or until tender.

3.Meanwhile, using hands, combine mince, garlic, pepper, egg white and breadcrumbs in medium bowl; shape mixture into 8 sausages. Thread one sausage onto each of 8 skewers, cover; refrigerate 15 minutes.

4.Thread rump onto 8 remaining skewers; sprinkle with paprika. Cook rump and sausage skewers, in batches, on heated oiled grill plate (or grill or barbecue) until browned all over and cooked as desired.

5.Combine yoghurt and coriander in small bowl. To make lemon garlic dressing, combine ingredients in screw-top jar; shake well. Pour over potato in large serving bowl; toss to combine.

6.Serve potato salad with skewers; pass yoghurt mixture separately.

Soak bamboo skewers in cold water for at least 1 hour before use, to prevent them from scorching and splintering.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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