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Juicy Balkan Lamb and Pork Pljeskavica

Whip up a pljeskavica for dinner and you'll surprise and delight the whole family! Across the Balkans they love this kind of patty — a big, juicy, spicy Serbian pljeskavica.

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Balkan juicy lamb and pork cutlet
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 12 g
Fats 61 % 22 g
Carbohydrates 6 % 2 g
249 kcal
GI: 100 / 0 / 0
    1. Grind the meat through a meat grinder (you can swap beef for the lamb and chicken for the pork). 2. Finely chop the onion, garlic, and chili pepper, and mix them into the ground meat. 3. Season the mixture with salt and refrigerate for half an hour. 4. Shape it into flat patties about the size of a saucer and ½ inch (1 cm) thick. 5. Coat them all over with the pork fat. 6. Cook the Serbian pljeskavica in a 350°F (180°C) oven, on the grill, or over coals for about 5 minutes per side. Enjoy your time outdoors!

Caloric content of the products possible in the composition of the dish

  • Lean mutton - 169  kcal/100g
  • Fat mutton - 225  kcal/100g
  • Lamb - brisket - 533  kcal/100g
  • Mutton - ham - 232  kcal/100g
  • Lamb chop on a bone - 380  kcal/100g
  • Lamb shoulder - 284  kcal/100g
  • Mutton - dorsal part - 459  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork Shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Garlic - 143  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Pork fat - 896  kcal/100g

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