Growing up Albanian, we ate a lot of qevapi. They are these delicious meat patties that are grilled and usually served in between warm bread with green cabbage and feta cheese. My recipe for grilled turkey sausages, are great as appetizers and especially delicious in a pita bread.
Both my parents are from Kosovo, and I’ve had the pleasure of visiting twice. It’s been almost 14 years since the last time I’ve been there and I miss it so much.
The last time I was there, my uncle took my mom and I to this little restaurant in a city called, Gjakova. And that’s where I had the most amazing sandwich. It was the best qevapi that I ever tasted. I still think about it often, even till this day.
They smoked and grilled the meat and put it in between warm freshly baked bread, stuffed with a vinegary green cabbage salad and thin slices of feta cheese. It was so simple, but it was the perfect combination of flavors.
Typically, they are made with beef and/or pork, but I usually make mine with ground turkey and are just as yummy. You could also use ground chicken instead.
I use my own blend of spices in these grilled turkey sausages, that are not traditional in an Albanian qevapi. I incorporated cumin, smoked paprika and chili powder. Cooking them in a cast-iron griddle is my favorite, because you get those beautiful grill marks, but you could definitely use a regular fry pan. This recipe will give about 14-16 four inch sausages.
You could serve them in a pita, topped with tomatoes, onions and parsley, which is my favorite. Or you can use whatever toppings you’d like. Cucumber and feta are also delicious. These qevapi’s make for great appetizers, delicious in salads and are also yummy alongside some rice or mashed potatoes.
Turkey Sausages (Qevapi)
- 10-inch Cast Iron Griddle or Fry Pan
Turkey Meat Sausages (Qevapi)
- 16 oz ground turkey meat
- 2 tbsp olive oil (for frying) or vegetable
- 1/2 yellow onion grated
- 3 cloves garlic grated
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp smoked paprika
- 1/2 tsp baking soda
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- 1/4 tsp crushed red pepper
- 1 tbsp flour
- 1/2 cup finely chopped cilantro
- 1/2 cup finely chopped parsley
- In a large bowl, combine everything together, except the olive oil. Using a spatula or your hands, mix until all the spices and herbs are incorporated throughout the meat.
- Refrigerate the meat for at least 30 min before cooking.
- Using your hands, form 14-16 sausage shaped patties, about 3 ½ to 4 inches in length.
- With your stove on medium heat, add 1 tbsp of oil to the pan. Cook the sausages in batches of 2, for about 8-10 minutes, making sure to flip them throughout the cooking process.
- Serve in a pita, a salad, or with a side of rice or mashed potatoes. Enjoy!
- You could use ground beef, pork, or chicken instead.
- I use the shredding side of the cheese grater for the onion and the smaller side for grating the garlic. If you don’t have a grater, just chop them both very fine.
- Fry the sausages in batches of 2, so they cook more evenly.