Low Sodium Chevapchichi
Savor the irresistible flavors of traditional Balkan cuisine with a heart-healthy twist in our Low Sodium Chevapchichi recipe. Perfectly combining ground beef and pork with a medley of aromatic spices—smoked paprika, cumin, and a touch of cayenne—this dish delivers bold, smoky flavors without the need for excessive salt. Fresh parsley and a splash of lemon juice brighten the mixture, while olive oil adds a luxurious texture. Skillfully shaped into sausage-like pieces and grilled to perfection, each bite is tender, juicy, and packed with savory depth. Ready in just 35 minutes, this easy, low-sodium version of the classic chevapchichi pairs wonderfully with flatbreads, crisp onions, and light dips for a guilt-free feast. Perfect for summer grilling or cozy dinners, it’s a flavorful way to enjoy healthy comfort food.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 1 large Onion
- 3 cloves Garlic
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Cayenne pepper
- 0.5 teaspoon Ground cumin
- 2 tablespoons Fresh parsley
- 1 tablespoon Olive oil
- 1 tablespoon Lemon juice
Instructions
Finely chop the onion and garlic cloves. It's crucial to have very small pieces to ensure they blend well with the meat.
In a large mixing bowl, combine the ground beef and ground pork. Add the chopped onion and garlic.
Sprinkle in the smoked paprika, ground black pepper, cayenne pepper, and ground cumin over the meat mixture. Mix until the spices are evenly distributed.
Finely chop the fresh parsley and add it to the mixture. Pour in the olive oil and lemon juice, then mix everything thoroughly using your hands. The texture should be uniform.
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This allows the flavors to meld together.
Preheat your grill or a grill pan over medium-high heat.
Take the meat mixture out of the fridge. Wet your hands slightly to prevent sticking, and begin forming small sausage shapes, about 4 inches long and 1 inch thick, typically 12-15 pieces.
Place the chevapchichi on the hot grill. Cook for about 3-4 minutes on each side, turning occasionally, until they are browned and fully cooked through.
Serve the chevapchichi warm with accompaniments like fresh flatbreads, sliced onions, and a low-sodium dipping sauce or salad.
Nutrition Facts
Calories |
2097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.7 g | 200% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 504 mg | 22% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 10.3 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1739 mg | 37% | |
*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.
