Cevapcici with Tzatziki Dip

Popular in Balkan countries, cevapcici [che VOP chee chee] are enjoyed as an appetizer or are served with tzatziki [TSOT see kee] in a sandwich. Cevapcici were brought to Europe from the Middle East during the Ottoman expansion; the name comes from the Persian word kebab combined with a south Slavic diminutive ending (cici), literally “little kebabs.” These skinless sausages can be grilled under the broiler or on a barbecue. Tzatziki is from the Turkish dish cacik; this thicker version is very popular in Greece, where it can accompany meat or be eaten on its own as an appetizer or salad.



  • 1 1/2 lbs ground pork
  • 1/2 lb ground lamb*
  • 1 lb lean ground beef
  • 1 whole egg
  • 1 T minced garlic
  • 1 tsp salt
  • 1 1/2 T ground black pepper
  • 1/2 tsp Hungarian sweet paprika
  • 1/4 tsp hot Hungarian paprika or cayenne

Tzatziki dip:

  • 1 lg cucumber, peeled, seeded & grated
  • 1/4 C white onions, finely chopped
  • Salt and pepper to taste
  • 2 C nonfat Greek yogurt
  • 1 C milk
  • 1 tsp fresh garlic, minced
  • 2 tsp dill, finely chopped



Mix ground meats and egg in a bowl. Add garlic, salt, black pepper and paprika and mix well using your hands. Form into finger-length sausages about 3/4 of an inch thick. Lightly grease grilling surface and grill sausages, turning as needed, for about 20 minutes on medium to low heat.

Tzatziki dip:

Combine all ingredients in a bowl, mix well and keep refrigerated until needed. Serve with cevapcici and freshly baked bread.
*If ground lamb is unavailable, use 2 lbs of ground pork.

  • Makes 12 servings.