Croatia: Coastal and Inland BBQ Delights

Croatian barbecue varies by region. While the inland areas focus on hearty grilled meats, the coastal regions incorporate fresh seafood.

Peka – A slow-cooked dish where meat (often lamb or veal) and vegetables are placed under a domed iron lid and cooked with hot coals.

Čevapčići – Similar to Serbian ćevapi, these small grilled sausages are served with fresh bread and onions.

Grilled Adriatic Fish – Along the coast, fresh fish such as sea bass and bream are grilled with olive oil, garlic, and lemon.

Croatian BBQ often includes side dishes like soparnik (a chard-filled pastry) and blitva (Swiss chard with potatoes and garlic).

Bosnia: Traditional Grilling with a Unique Twist

Bosnian BBQ shares similarities with Serbian and Croatian styles but stands out with its special preparation techniques and influences.

Bosnian Ćevapi – Served with a soft somun (Bosnian-style flatbread) and a generous helping of chopped onions.

Sogan-dolma – Stuffed onions filled with minced meat and spices, slow-cooked in a savory broth.

Sudžuk – A dry, spiced sausage, often grilled and served as an appetizer.

Bosnian barbecue is typically accompanied by sour cream-based sauces, freshly baked bread, and pickled vegetables for a balanced flavor profile.

Balkan BBQ is a true culinary experience, blending bold flavors, traditional cooking methods, and locally sourced ingredients. Whether you're indulging in Serbia’s smoky pljeskavica, savoring Croatia’s seafood barbecue, or enjoying Bosnia’s rich grilled meats, the Balkans offer an unforgettable gastronomic adventure. If you love barbecue, the Balkans should be on your travel list!