Leskovački roštilj

Leskovački roštilj is a traditional method of grilling meat that is regarded as the pinnacle of barbecue art in Serbia and beyond. According to local legend, the technique originated in Leskovac and was brought over from the Caucasus via Turkey, Greece, and Macedonia hundreds of years ago.

Although the exact preparation of the meat is a trade secret known only to Leskovac barbecue masters, the ground mixture traditionally consists of chopped, ground (first coarsely and then finely), seasoned beef that is allowed to sit for at least 48 hours before cooking.

Aside from the meat, the ground mixture usually includes chopped onions and ground pepper. The Leskovac grilling method involves cooking the meat on a grill over glowing coals, resulting in juicy flesh with a pleasant, smoky aroma.

Although beef is the most popular option, pork and chicken specialties are also available on a Leskovac grill. Pljeskavica (a Serbian-style burger or meat patty), ćevapi (small skinless sausages similar to kebabs), mukalica (mixed meat dish), smoked sausages, uštipci (meatballs), vešalica (pork steak in lambrequin), and skewered meat are among the traditional meat specialties served on the Leskovac grill.

Leskovac barbecue is more than just a cooking technique; it is an important part of local and national cuisine, tradition, and culture. This barbecue style has gained international recognition over the years, and restaurants serving Leskovac-style barbecue specialties can now be found in a variety of countries throughout Europe, the United States, and Australia.

In September, a barbecue festival called Roštiljijada is held in Leskovac to honor Leskovac barbecue. Leskovac barbecue became a protected regional brand in Serbia on November 1, 2018.