Leskovačka mućkalica
This southern Serbian dish was first invented to reuse grilled meat leftovers from the traditional Balkan barbecue, and this recipe is faithful to those origins. Even though I also describe how to make the ražnjići and grilled peppers, this is really meant to be made the day after the barbecue, using the leftovers.
Leskovačka mućkalica
This southern Serbian dish was first invented to reuse grilled meat leftovers from the traditional Balkan barbecue, and this recipe is faithful to those origins. Even though I also describe how to make the ražnjići and grilled peppers, this is really meant to be made the day after the barbecue, using the leftovers.
Cooking Instructions
- 1
To make the ražnjići first chop the onions and peppers into large pieces.
- 2
Dice the meat into large cubes and mix all the remaining ingredients in a bowl. Mix in the meat cubes, making sure that all the meat is well coated.
- 3
Stick the meat cubes, pepper and onion slices alternately on wooden skewers.
- 4
Grill the skewers on high heat over wood or charcoal embers. When the veggies start to blacken, turn around to cook all sides.
- 5
Grill the long red peppers on high heat too. Turn them around until all sides are evenly cooked. The skin should have some black spots. Peel the skin off while still warm.
- 6
Everything up until now is usually prepared in great quantity the day before, making an event out of it. The rest of the recipe is cooked with the leftovers the following day.
- 7
Finely chop the onions. Heat up some olive oil in a large pot. Add the onions and cook them on low heat for at least half an hour. They should lose a lot of volume, but don't let them brown!
- 8
Dice the grilled peppers and add them to the pot.
- 9
Finely dice the tomatoes and add them to the pot too.
- 10
Cook for another half an hour or until most of the moisture has evaporated.
- 11
Take the meat and veggies off the skewers, dice them into small pieces and add to the pot.
- 12
Add all the seasoning, and a bit of water if necessary.
- 13
Cook for at least an hour, until it's thickened a bit. Add the parsley at the end.
- 14
Transfer into small earthenware dishes, pop them into a preheated oven, and cook for 10 minutes at 200°C, with the fan and broiler on.
- 15
Serve hot with some fresh (homemade) bread.
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