- 250 g ćevapčići (skinless grill sausages)
- 70 g fresh, deseeded pepper
- 70 g kaymak (Serbian salted, high-fat crea
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After frying the ćevapčići in a pan or on the barbecue, transfer to a fireproof dish, mix with the red pepper, add kaymak and roast in an oven heated to between 220 and 250°C for 3-5 minutes.