Mixed meat for 2, Serbian traditional Food
- Jan 8, 2025
- 3 min read
Updated: 3 days ago
In Serbia, particularly in the southeastern region, restaurants typically offer this service for two people at an exceptionally affordable price. This meal is ideal for preparing at a countryside cottage and pairs well with a shop salad, baked potatoes, or French fries. It is primarily cooked on a charcoal grill and is ready in a short time. For this recipe, it is crucial to use excellent, high-quality meat. Burgers and kebabs are prepared in a similar manner, essentially using the same mixture as the day before, with just additional seasoning. Please follow the recipe.
Ingredients: simple, total time: 60 min, 2-4 serving
2 patties/ minced meat pork, beef — burgers
2 grill thin sausages
2 pork chops
2 chicken cormorant / without bones
6 ćevapčići-kebabs/ minced meat park/beef 50/50
3 thin sheet of bacon
2 pork meat hangers or/ pork dry neck steak
salt and pepper to taste
dry spice Vegeta
2 onions/ finely chopped
Oil for spread
Preparation:
Begin by preparing the minced meat.
For this recipe, you will need approximately 500 g of minced meat (a 50/50 blend of pork and beef). Incorporate the following ingredients: 1 teaspoon of salt, 1/2 teaspoon of pepper, 1/2 teaspoon of Vegeta dry seasoning, 1 teaspoon of red ground paprika, 1 blended onion, 1 minced clove of garlic, 50 ml of mineral water, 1/2 teaspoon of baking soda, and 2 tablespoons of oil.
Thoroughly mix all ingredients for approximately 10 minutes.
Lightly oil the surface of the minced meat.
Cover with plastic wrap and refrigerate overnight.
After refrigeration, stir the mixture again and add a tablespoon of oil, ensuring it is well combined.
With oiled hands, shape the mixture into kebabs and patties, placing them on paper or nylon foil.
For the remaining meat, you will need a meat mallet, a knife, a cutting board, and seasonings: salt, black pepper, and Vegeta dry seasoning.
Set aside the sausages and bacon, as they are pre-seasoned.
Take the cormorant and carefully separate the meat from the bone, ensuring it remains intact like a steak.
Wash the meat thoroughly and pat it dry with kitchen paper. If you prefer, remove the skin and set it aside.
Season to taste and gently pound the meat on both sides.
Repeat this process with the remaining meat, including meat hangers, dry neck steaks, and pork chops.
Lightly brush each piece of meat with oil.
Prepare the grill and charcoal, allowing it to heat thoroughly. Alternatively, use an electric grill if preferred.
Coat the grill wires with a piece of bacon. If using an electric grill, do this before turning it on.
Position a deeper pot with 1/2 chopped onion next to the grill.
On the hot grill, start by frying the bacon until golden brown, then place it in the pot and cover.
Next, grill the pork chops, hanger steak, or dry neck. Once cooked, transfer them to the pot and cover with chopped onions.
Proceed to fry the chicken cormorant and sausages. Once ready, place them in the pot and cover with chopped onions.
Finally, grill the burgers and kebabs, turning them until evenly browned on all sides.
Once cooked, place them in the pot and cover with the remaining chopped onion.
Serve with a shop salad, ajvar, chopped onion, and baked potatoes or french fries.
Buon appetito!
"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹
NOTE:
Based on the original recipe for home-made barbecue, I believe you will enjoy every bite.
Keep the rest of the food in the same pot in the refrigerator, covered. Reheat with the onion in the oven at 170 °C.
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