Grilled whole chevapchichi on a barbecue grill with garlic cloves

Juicy Garlic-Infused Grilled Chevapchichi - A Flavor Explosion!

Name: Juicy Garlic-Infused Grilled Chevapchichi - A Flavor Explosion!
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 4
Cuisine: Balkan
Ingredients: 300 g Ground beef (preferably 80% lean, 20% fat) - choose fresh, bright red meat with no off odors; 300 g Ground pork - similar fat content to beef, fresh and pink; 4 pieces Fresh garlic cloves - firm, plump, and free from sprouting; 12 g Salt - fine sea salt preferred; 1 tsp Black pepper - freshly ground if possible; 1 tbsp Paprika (sweet or smoked) - choose high-quality powder for best flavor; 0.5 tsp Baking soda - to tenderize the meat, ensure it’s sodium bicarbonate, not baking powder; 100 ml Cold water - chilled for binding the meat mixture; 2 tbsp Olive oil - for lightly oiling the grill, use extra virgin

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medium

14 min

Nutritional value per serving

Calories350kcal

Carbs5gram

Fat25gram

Protein25gram

Ingredients

Quantity

Ground beef (preferably 80% lean, 20% fat) - choose fresh, bright red meat with no off odors300 g
Ground pork - similar fat content to beef, fresh and pink300 g
Fresh garlic cloves - firm, plump, and free from sprouting4 pieces
Salt - fine sea salt preferred12 g
Black pepper - freshly ground if possible1 tsp
Paprika (sweet or smoked) - choose high-quality powder for best flavor1 tbsp
Baking soda - to tenderize the meat, ensure it’s sodium bicarbonate, not baking powder0.5 tsp
Cold water - chilled for binding the meat mixture100 ml
Olive oil - for lightly oiling the grill, use extra virgin2 tbsp

This recipe guides you through grilling chevapchichi whole with garlic, bringing out the smoky, garlicky Balkan flavors right to your backyard. Made from a seasoned blend of minced beef and pork, these spicy, garlicky sausages are a delight. The dish costs approximately $10 / 9€ / £8 / ₹800 for all ingredients, yields 4 servings, and contains about 350 kcal per serving. It's perfect for meat lovers seeking a medium-difficulty yet rewarding grilling experience, taking around 40 minutes total (including prep and cook time). Proper food safety and internal temperature guidelines ensure your chevapchichi are juicy and safe to eat.

Preparation instructions

Prep the Garlic

1Peel and finely mince the garlic cloves. This will infuse flavor throughout the chevapchichi. Mince finely to avoid big chunks, which might burn on grill.

Combine Meat and Seasonings

2In a large mixing bowl, combine ground beef and pork with salt, black pepper, paprika, baking soda, minced garlic, and cold water. Mix thoroughly using your hands or a spoon until the mixture becomes sticky and even, about 3-5 minutes. This ensures the texture binds well for grilling.

Shape the Chevapchichi

3Divide the meat mixture into 8 equal portions (around 75 grams each). Shape each portion into a long, sausage-like cylinder approximately 12 cm (5 inches) long and about 2-3 cm thick. Try to keep uniform thickness for even cooking.

Preheat the Grill

4Heat your grill to medium-high heat (around 200-220°C/400-430°F). Clean the grates well and oil them lightly with olive oil to prevent sticking.

Grill the Chevapchichi

5Place the chevapchichi on the grill over direct medium heat. Grill for about 4 minutes on each side, turning occasionally to get an even char and cook through. Total grilling time is about 12-14 minutes. Use a cooking thermometer to check internal temperature.

Check Internal Temperature for Safety

6Use a meat thermometer to ensure the internal temperature reaches at least 71°C (160°F) to guarantee the pork and beef are safely cooked. Once reached, the chevapchichi are safe to eat.

Rest and Serve

7Remove chevapchichi from grill and let rest for 5 minutes. This helps juices redistribute, keeping the meat juicy and flavorful. Serve with fresh bread, onions, or your favorite sides.

Cooking Tips

1To prevent cross-contamination, use separate utensils and plates for raw and cooked chevapchichi.

2If you don’t have a grill, you can cook chevapchichi on a griddle pan or in the oven at 200°C (400°F) for about 20 minutes, turning halfway.

3Adding a pinch of baking soda helps keep the meat soft and tender after cooking.

4Try sweet or smoked paprika depending on your flavor preference; smoked paprika adds a nice smoky note.

Equipment Needed

Grill (charcoal or gas) or grill pan
Meat thermometer
Mixing bowl
Spoon or hands for mixing
Knife and cutting board
Tongs or spatula
Plate for resting cooked meat

Grocery Shopping List

[ ] Ground beef (300g) – $4.00, fresh and preferably 80/20 lean/fat ratio.
[ ] Ground pork (300g) – $3.50, fresh with some fat for juiciness.
[ ] Fresh garlic (4 cloves) – $0.50, look for firm, unblemished bulbs.
[ ] Salt (12g) – $0.10, fine sea salt recommended.
[ ] Black pepper (1 tsp) – $0.10, freshly ground for best aroma.
[ ] Paprika (1 tbsp) – $0.30, choose sweet or smoked.
[ ] Baking soda (0.5 tsp) – $0.05, must be pure sodium bicarbonate.
[ ] Olive oil (2 tbsp) – $0.50, extra virgin preferred. Total Estimated Cost: $9.05

Tips: When buying ground meat, select from a reputable butcher or supermarket with a high turnover to ensure freshness. Fresh garlic should be firm and free from green sprouts which can be bitter.

FAQ

How do I know when the chevapchichi are cooked safely?

Use a meat thermometer to check that the internal temperature has reached 71°C (160°F). The meat should be firm and have no pink in the center.

Can I prepare the meat mixture ahead of time?

Yes, you can mix the meat and seasoning up to 24 hours before grilling. Keep it well covered and refrigerated to maintain freshness.

What if I don’t have a meat thermometer?

Cook chevapchichi for about 12-14 minutes total, turning regularly, until the juices run clear and the sausage feels firm but not hard. However, a thermometer is best for safety.