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Cevapcici with Tzatziki Dip

Cevapcici [che VOP chee chee] comes from the Persian kebab and Slavic diminutive ending, -cici; literally, “little kebabs.” These small sausages were introduced to Europe during the Ottoman Empire. Popular in Balkan countries, these bite-sized treats are enjoyed as appetizers or with tzatziki in a sandwich, and can be cooked under the broiler or barbecued.

A plate of food containing skewered meat, rice, tzatziki dip, and sliced cucumbers.



  • 1 lg cucumber, peeled, seeded and grated
  • ¼ C (50 g) white onion, finely chopped
  • Salt and pepper to taste
  • 2 C (490 g) nonfat Greek yogurt
  • 1 C (237 ml) milk
  • 1 tsp (3 g) garlic, minced
  • 2 tsp (1⁄5 g) dill, finely chopped


  • 1½ lb (680 g) ground pork
  • ½ lb (227 g) ground lamb
  • 1 lb (454 g) lean ground beef
  • 1 lg egg
  • 1 T (9 g) garlic, minced
  • 1 tsp (5 g) salt
  • 1½ tsp (2⅓ g) pepper
  • ½ tsp (1 g) Hungarian sweet paprika
  • ¼ tsp (½ g) Hungarian hot paprika, or cayenne


Tzatziki: combine all ingredients in a bowl, mix well and refrigerate until serving.

Cevapcici: combine all ingredients in a bowl and mix well and form into finger-sized sausages. Cook over medium flame on a lightly-greased grill, turning as needed until cooked through, about 20 minutes. Serve with tzatziki.

  • Prep time: 12 minutes.
  • Cook time: 20 minutes.
  • Makes 12 servings.