Dairy-Free Chevapchichi
Savor the robust flavors of Dairy-Free Chevapchichi, a modern twist on a traditional Balkan favorite. This gluten- and dairy-free recipe features a perfect blend of ground lamb and beef, seasoned with smoked paprika, garlic, and onion for an irresistible depth of taste. Baking soda and chilled water create a tender, juicy texture, while olive oil ensures a perfectly charred finish when grilled. Ready in just 40 minutes, this dairy-free version of chevapchichi is ideal for those craving a protein-packed dish without dairy. Serve alongside flatbread, fresh vegetables, and your favorite plant-based dip for a wholesome, allergen-friendly meal that delights every palate. Perfect for summer grilling or a cozy indoor dinner, this recipe brings bold, authentic flavors straight to your table.
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 500 grams Ground beef
- 3 Garlic cloves, minced
- 1 large Onion, finely chopped
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground black pepper
- 2 teaspoons Salt
- 0.5 teaspoon Baking soda
- 60 milliliters Chilled water
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the ground lamb and ground beef. Mix well using your hands until fully combined.
Add the minced garlic, finely chopped onion, smoked paprika, ground black pepper, salt, and baking soda to the meat mixture. Continue mixing with your hands to ensure all ingredients are evenly distributed.
Slowly add the chilled water into the meat mixture, kneading continuously. This helps in keeping the mixture moist and binds the ingredients together.
Cover the bowl with plastic wrap and refrigerate the meat mixture for at least 1 hour. This allows the flavors to meld and the texture to firm up.
After chilling, take the meat mixture out of the fridge. Divide it into equal portions, shaping each portion into a small, finger-shaped sausage about 4 inches long and 1 inch thick.
Lightly brush the chevapchichi with olive oil, ensuring they are evenly coated. This will help prevent sticking during grilling.
Preheat your grill or a skillet over medium-high heat. Once hot, place the chevapchichi on the grill or skillet.
Grill for about 6-8 minutes on each side, turning occasionally to ensure they are cooked through and have a nice char.
Once cooked, remove from heat and let rest for a few minutes before serving.
Serve the dairy-free chevapchichi with flatbread, fresh vegetables, and your favorite dairy-free dip or sauce.
Nutrition Facts
Calories |
2849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.5 g | 275% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 7632 mg | 332% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.6 g | ||
| Protein | 209.9 g | 420% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 219 mg | 17% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3211 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
