How to cook yugoslavian chevapchichi
Wash the meat, mince, fill salt, pepper and mix well. Take a handful of meat, putty on the tail of fork, so that it becomes cutlets and then take out gently. It should be cutlets without core. Cut tomato and onion like rings and chop green. Chop the pepper, mix all, add salt and pepper. Put the chevapchichi in the plate, fill onion rings on it and serve with tomato salad.