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Leskovac Grill Mix
Leskovački Roštilj Mix
A quintessential Serbian barbecue experience, featuring a variety of grilled meats, often including ćevapi, pljeskavica (though we'll focus on the mix components here), pork ribs, and sausages, typically served with onions, ajvar, and somun bread.
🧂 Ainekset
- 500 g Ground Pork
- 500 g Ground Beef
- 500 g Pork Ribs
- 4 pieces Serbian-style Sausages (Kobasica)
- 2 medium Onions(sliced for serving)
- 3 cloves Garlic(minced, for ćevapi/pljeskavica mix)
- 1 tbsp Paprika(sweet, for ćevapi/pljeskavica mix)
- to taste Salt
- to taste Black Pepper
- as needed Ajvar(for serving)
- 4 pieces Somun or Lepinja bread(for serving)
👨🍳 Ohjeet
- 1
Prepare the ćevapi/pljeskavica mixture: Combine ground pork, ground beef, minced garlic, paprika, salt, and pepper. Mix thoroughly and let it rest in the refrigerator for at least 30 minutes (or overnight for best flavor). Shape into small, finger-sized ćevapi or small, flat patties (pljeskavice).
- 2
Season the pork ribs with salt and pepper. If desired, you can marinate them in a mixture of garlic, paprika, and a little oil for a few hours.
- 3
Preheat your grill to medium-high heat. Ensure the grill grates are clean and oiled.
- 4
Grill the pork ribs for about 15-20 minutes, turning occasionally, until cooked through and nicely charred. Grill the ćevapi/pljeskavice for about 5-7 minutes per side, until cooked through and browned.
- 5
Grill the Serbian sausages for about 10-15 minutes, turning frequently, until they are browned and cooked through.
- 6
While the meats are grilling, lightly toast the somun or lepinja bread on the grill for a minute or two per side.
- 7
Serve the grilled meat assortment hot, accompanied by sliced raw onions, ajvar, and the toasted bread. The bread is often used to scoop up juices and sauces.
💡 Ammattilaisvinkit
- ✓For the best flavor in the ćevapi/pljeskavica mix, use a combination of pork and beef, and let the mixture rest.
- ✓Don't overcrowd the grill; cook in batches if necessary to ensure even cooking and good charring.
- ✓The quality of the sausages is key; look for authentic Serbian-style kobasica if possible.
- ✓Grilling over wood or charcoal will impart the most authentic smoky flavor.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add lamb to the ćevapi/pljeskavica mixture for a richer flavor.
- Include grilled vegetables like bell peppers and zucchini alongside the meats.
- Serve with a side of Serbian potato salad (krompir salata) or a simple green salad.