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Farzana's Homemade Chevups

My Good Parsi Sister in law made homemade chicken chevups for the kids a few months back. Given I have been avoiding processed foods with preservatives/additives (which I believe were causing migraines) I simply LOVED these! I have slightly tweaked her recipe to make a beef and lamb mince version, but you can chop and change to suit what ingredients you have on hand. I also like to freeze half after kneading so I have a batch ready to defrost and roll.

Makes approx. 25

Preparation Time: 10 minutes / Cooking Time: 15 minutes


  • 500g lamb mince
  • 500g beef mince
  • 1/2 tsp pepper powder
  • 1/2 tsp garlic powder
  • 1 tsp dried herbs (try an Italian mix, or sumac powder)
  • 2 tsp fine salt
  • 1 egg
  • 2 tbls fried onion paste


  1. Add all ingredients into a large mixing bowl.
  2. Knead with hands for approximately 7 minutes, until mixture becomes uniform and springy. NOTE - At this point you can freeze half for future use.
  3. Preheat oven to fan-grill setting at 190°C
  4. Line a baking tray with baking paper. Roll heaped tablespoons of the mince mixture in your hands to resemble chevups (a sausage around 10 cm long), and place on tray.
  5. Fan grill for 15 minutes. Remove from oven and leave for 5 minutes to cool.

These are great for lunchbox snacks, a breakfast treat with crumpets and maple syrup, or in a bun as a hot dog! They will last a few days in the fridge once coooked, or raw mix will last 2 months if frozen.

Enjoy! GPW