Balkan mixed grill BBQ with somun, kajmak and ajvar

A Balkan mixed grill is not about a single piece of meat. It's about variety, about full platters on the table, and about sharing food. In Bosnia, Serbia, and Croatia, this means: fire up the grill, everyone gather around, and stay seated as long as there's something left on the table.

Different types of meat, each with its own flavor, straight from the grill. Slightly crispy on the outside and juicy on the inside. Accompanied by soft somun bread that soaks up the juices, creamy kajmak to round it all off, and ajvar for that deep, roasted pepper flavor. Simple, but just right.

Ingredients (3–4 people)

• 1 mixed grill (various types of meat) 

• 3–4 somun 

• 150 g kajmak 

• 100 g ajvar 

• 3–4 bottles of Cockta 

• 1–2 red onions (optional) 

• Pickles or sauerkraut to taste 
  
  

Preparation

1. Make sure the BBQ or grill pan is very hot before putting the meat on. This determines the flavor.

2. Grill the meat over medium heat and turn regularly. Let it cook slowly, do not constantly poke or move it so that it stays juicy.

3. Briefly warm the somun on the grill. Slightly crispy on the outside, soft on the inside.

4. Slice the onion into thin rings. Have kajmak and ajvar ready at room temperature.

5. Arrange everything on a large platter and place it in the center of the table. This is not a plate per person; this is for sharing.