Eastern Europeans are well known for rotisserie or grate-style cooking over an open fire. Kebabs, sausages, patties, whole pigs and lambs all show up at outdoor celebrations. But it doesn't take a special occasion to enjoy these succulent recipes.
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There are many variations of barbecued shish kebabs (Serbian raznjici). Some use only pork, others use a combination of pork and veal, and sometimes lamb. The meat is usually marinated before being threaded on skewers (a great project for the kids) and grilled. If you don't want to fuss with making your own marinade, Italian dressing works in a pinch.
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These Serbian hamburgers are delicious and easy to make. They can be made with any combination of beef, pork, or lamb and they can be grilled, baked, broiled, etc. You can also transform this recipe into whatever you want. Make sausages without casings or even meatballs. Get creative and the possibilities are endless. Leftovers are delicious cold in sandwiches with grainy mustard.
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The pomegranate vinaigrette serves a dual purpose in this easy grilled salmon dish. It is a marinade and a dressing that is drizzled over the finished dish, which can be eaten as an entree or over lettuce for a main-course salad. Eastern Europeans are extremely fond of salmon and pomegranates, a fruit they inherited from their Middle Eastern and Mediterranean neighbors, and which some Eastern European regions cultivate. The salmon can be grilled on an indoor or outdoor grill.
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This smoked pork chop recipe is very fast and easy. Smoking the meat brings out all the great flavors. Grill it very briefly on both sides, basting with honey or maple syrup, if desired.Continue to 5 of 6 below.
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