cut onions
pare and cut onions finely
afterwards chop them thinely
pare and press garlic
Chevapcici
220g
minced meat
60
onions
2
cloves of garlic
1 teaspoon
salt
2 coffeespoons
pepper spice powder
1 pinch
cayenne pepper
1 pinch
chili powder
1 pinch
pepper
1 teaspoon
marjoram
1 teaspoon
tarragon mustard
1
egg
fat
100g
1 serving
energy
210 kJ
4422 kJ
50 kcal
1056 kcal
fat
2.1 g
44 g
saturated_fat
0.8 g
17 g
carbs
4.5 g
96 g
sugars
4.4 g
94 g
protein
3 g
63 g
salt
0.3 g
7.5 g
Chevapcici
description & times
Chevapcici originates from the Balkan cuisine. They are suitable in summer for barbecueing above charcoal but also for roasting in the pan.
mix ingredients
add meat
add spices and egg
form bricks
Form firm, rectangular bricks on a board with help of a big knife (approx. 6cm wide and 3cm high)
Mass shall be pressed together properly, otherwise the Chevapcici decompose while cooking
Hint: In order to improve cutting put bricks in freezer for approx. half an hour.
cut into 3cm thick slices
cut with knife into approx. 3 cm thick slices
form Chevapcici into rolls
form meat into consistently big rolls
put Chevapcici in hot fat
heat up fat in pan
put Chevapcici in with the help of a turnspit
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