Spicy chevapchichi of pork and beef – how to cook and what to serve

Do you like chevapchichi – such thin oblong cutlets of minced meat with spices and pepper? Or have you never tried them before? Then what about homemade chevapchichi made from pork and beef? Mmmm … Just lick your fingers!

Yes, today at Comfy Blog we will talk about how to cook delicious chevapchichi, and also share recipes for sauces and side dishes for them. Hot, juicy, spicy meat with vegetables and spicy sauce – this is exactly what you need on a cold autumn evening. Try it, it’s just incredibly delicious! πŸ™‚

More recipes for meat-eaters: Goulash, spicy beef and tender meat in wine!

Real chevapchichi – recipe and cooking secrets

Chevapchichi is a traditional kebab variety for the countries of the Balkan Peninsula, which is prepared from different types of meat and seasoned with spices. This meat treat is served with fresh bread, sliced ​​into thin rings of juicy onions, with vegetable side dishes and hot sauces. Sounds appetizing, right? πŸ˜‰

Chevapchichi in the form of semi-finished products are sold in the meat departments of many stores – raw thin oblong cutlets made from spiced minced pork wrapped in bacon leaves. Such a purchased kebab, of course, is not bad, but it can never be compared to homemade. In addition, such convenience foods are far from always fresh – shops, unfortunately, often sin by using far from the freshest and highest quality ingredients in cooking for the culinary department. So we roll up our sleeves and cook our own hands!

Chevapchichi recipe for frying in a pan, grill or in the oven

Real chevapchichi are made from finely chopped meat, and not minced meat minced through a meat grinder. But if in your meat grinder there is a large net that allows you to grind minced meat of a large fraction, then this Balkan kebab will also turn out quite good from such minced meat.

Take a look: How to choose a meat grinder and what to look for when buying?

Usually this dish is prepared not from one but from several varieties of meat, for example, beef, pork, lamb, and veal mixed in equal proportions. But at home, you can safely use only beef and pork.

Useful tips here: How to sharpen a meat grinder knife?

A set of spices for chevapchichi is a separate story. It is best to use a mixture of granulated garlic, paprika, a small amount of hot red and black peppers, cumin and marjoram for such a homemade kebab. You can add to the stuffing a mixture of traditional herbs from Dalmatia: sage, basil, rosemary, savory, thyme and oregano. Also in meat for chevapchichi it is necessary to put a small amount of very finely chopped or chopped onions in a blender.


  • 300 g chopped pork
  • 300 g chopped beef
  • 2 medium onions
  • 2 tablespoons granulated garlic or 3 cloves fresh
  • 1 teaspoon marjoram
  • 1 teaspoon paprika
  • 1/2 teaspoon red pepper
  • 1/2 teaspoon black pepper
  • 1 teaspoon chopped caraway seeds
  • salt to taste

How to cook chevapchichi:

Grind both types of meat in a meat grinder or blender. If you have the time, energy and desire to cook just the classic look of chevapchichi, then you can get confused and finely chop the meat with a knife – it will turn out closer to the classic recipe. Mix the resulting stuffing thoroughly in a large bowl.

Finely chop the onion – manually or with a blender, add it to the meat. If you use fresh rather than dry granular garlic, transfer it through a press. The prepared spices, garlic and salt are also sent to a bowl, then mix the minced meat carefully with your hands and refrigerate. If time permits, it is best to keep the seasoned meat in the cold all night, but if you need to cook chevapchichi as soon as possible, then let the meat mixture stand in the refrigerator for at least a couple of hours.

After this time, take out a bowl of chilled minced meat and form small kebabs from it – thin and oblong meat strips. So that the cutlets do not lose their shape, you can plant kebabs on wooden sticks, toothpicks or wrap in thin sheets of bacon. Well, then at your discretion – chevapchichi can be put on a baking sheet and baked in the oven, can be cooked on the grill, can be fried in a pan. If you stop at the last option, do not forget to turn the kebabs over as they are roasted so that they brown evenly on all sides.

Speaking of grilling: Cooking meat and vegetables on an electric grill Delonghi CGH1030D

Ready chevapchichi should be well baked, then they will be dense, firm enough and will not begin to fall apart when shifted to plates.

How to serve chevapchichi

Due to the use of pork, chevapchichi are quite fatty, so this dish goes well with hot sauces and side dishes made of vegetables. A good choice would be a side dish of potatoes – fried in a pan or baked with garlic and spices in the oven, french fries. Another good side dish for chevapchichi is spaghetti made from durum wheat in combination with spicy tomato sauce. And although this combination cannot be called traditional for Balkan cuisine, it is really successful.

Crib for the hostess: How to choose a good frying pan?

As for sauces, today we suggest you try to prepare two excellent chevapchichi sauces – spicy tomato and based on Greek yogurt. Cooking them is simple, but eating them is delicious! πŸ™‚

How to make cold tzatziki sauce

White tzatziki sauce, aka tzatziki or zaziki, made from classic Greek yogurt, is a great dressing for spicy meat. It is very simple to cook: pure Greek yogurt is mixed with a small amount of garlic transferred through a press, grated fresh cucumber, a pinch of salt and a spoonful of olive oil. To prevent the sauce from getting too thin, grated cucumber should be squeezed a little before adding to yogurt to remove excess juice.

How to cook spicy tomato sauce

You will have to tinker with tomato sauce a little longer, but the result is simply excellent. To prepare this dressing we need good tomato paste, garlic, fresh dill, sugar, salt and a lot of black pepper.

Mix well 300 g of tomato paste and 600 ml of water in a small saucepan, add 3 teaspoons of salt, 4 tablespoons of sugar, 1 tablespoon of ground black pepper to them, stir well and put on fire. When the mixture boils, remove the container from the fire and throw 40 grams of finely chopped dill into it. Stir thoroughly, let it boil again. Add 25 grams of fresh garlic crushed in a press into a boiling sauce, mix everything well again and remove the pan from the heat. The sauce according to this recipe turns out to be both sweet and very spicy, thanks to which it perfectly complements dishes of fatty fried meat, home-made sausages and other similar goodies.

Bon Appetit! πŸ˜‰

Want more fresh culinary ideas and interesting recipes? Then check back often on the pages of the Comfy Blog, because there is always something useful for you. And in the Telegram channel Yakos So you will find even more interesting things – cool posts from our editorial office and raffles about very nice prizes. Subscribe, participate and win! πŸ˜‰

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