FIVE TRADITIONAL GRILLED DELICACIES YOU MUST TRY

In the Balkans, grilling is inseparable from May Day celebrations. But amid the sea of pljeskavica, sausages, and ćevapi, some traditional homemade dishes have nearly faded into oblivion.

It’s time to bring them back to the coals.

Here are five once-essential First of May grilled specialties that are now rarely seen on the table:

1. LAMB ORGAN SKEWERS (ALSO KNOWN AS "LIVER ON A STICK")

Once beloved in parts of Herzegovina and Serbia, these skewers feature lamb liver and heart, alternated with pieces of bacon or onion. They cook quickly and deliver a bold, rustic flavor.

Tip: Soak the skewers in water beforehand to prevent burning, and serve with lemon wedges.

2. HOMEMADE GRILL SAUSAGE (NOT THE STORE-BOUGHT KIND!)

Made from pork, finely chopped garlic, and sweet paprika, this sausage was once a must at celebratory grills.

Today, it's often replaced by factory-made versions — but once you try the homemade kind, there’s no going back.

3. ROLLED PLESKAVICA WITH KAJMAK AND DRY-CURED MEAT

Before the rise of modern “gourmet” burgers, home cooks used to make their own rolled pljeskavica — filled with a bit of kajmak, a thin slice of dry-cured meat, and peppers, then grilled to perfection.

This was Balkan fast food before the term even existed.

4. GRILLED PEPPERS STUFFED WITH CHEESE AND WRAPPED IN BACON

Originating from southern Serbia and Macedonian cuisine, these lightly grilled peppers are filled with homemade cheese (often mixed with egg), wrapped in bacon, and grilled until the bacon caramelizes.

It’s a vegetarian-meat hybrid indulgence with a touch of hedonism.

5. GRILLED BREAD (SOMUN OR FLATBREAD WITH FAT AND GARLIC)

No grill session was complete without “greasy bread.” A piece of somun or flatbread was lightly brushed with meat drippings, sprinkled with garlic, and toasted on the grill until golden.

It used to be the crowning touch to a meal — now, it's a rare nostalgic treat.