Popular in Balkan countries, cevapcici [che VOP chee chee] are enjoyed as an appetizer or arranged with the tzatziki [TSOT see kee] dip in a sandwich. The dish was brought to Europe from the Middle East during the Ottoman expansion; the name derives from the Persian word kebab with a south Slavic diminutive ending, so literally “little kebabs.”
These skinless sausages can be grilled in the broiler or on a barbecue grill. Tzatziki is from the Turkish dish cacik, and this thicker version of the dip is very popular in Greece, where it can accompany meat or be eaten on its own as an appetizer or salad.
Recipe courtesy of Viking River Cruises.

Prep time: 15 minutes

Total time: 35 minutes

Yield: 12 servings

Cevapcici with Tzatziki Dip

Ingredients for Cevapcici

  • 1 1/2 pounds ground pork
  • 1/2 pound ground lamb (If ground lamb is unavailable, skip the lamb and raise the quantity of ground pork to 2 pounds)
  • 1 pound lean ground beef
  • 1 whole egg
  • 1 tablespoon garlic, minced
  • 1 teaspoon salt
  • 1 1/2 tablespoons ground black pepper
  • 1/2 teaspoon Hungarian sweet paprika
  • 1/4 teaspoon hot Hungarian paprika (or cayenne if you don’t have hot paprika)
Ingredients for Tzatziki dip:
  • 1 large cucumber, peeled and grated
  • 1/4 cup finely chopped white onions
  • Salt and pepper to taste
  • 2 cups nonfat Greek yogurt
  • 1 cup milk
  • 1 teaspoon fresh minced garlic
  • 2 teaspoons finely chopped dill
Cooking directions for the Cevapcici
  1. Mix the ground meats and egg in a bowl. Add the garlic, salt, black pepper and paprika and mix well using your hands.
  2. Form into finger-length sausages about three-quarters of an inch thick.
  3. Lightly grease the grilling surface and grill the sausages, turning as needed, for about 20 minutes on medium to low heat.
Cooking directions for the Cevapcici
  1. Combine all ingredients in a bowl, mix well and keep refrigerated until needed. Serve with the cevapcici and freshly baked bread.