In our subalpine country, the iron shirt is the old custom, according to which picnics and barbecues are most often associated with the cooking of čevapčiči, cutlets, poultry. In principle, there’s nothing wrong with that, but it’s certainly extremely annoying. You can easily prepare miracles on the grill, from a variety of vegetables (asparagus and artichokes are on the rise in the spring) to fish, shrimp, squid and other seafood, to meats of all kinds and flavors. Very few remember on a flat steel hob to cook liver (with onions) or – why not – frog legs, if we talk about meat. Grilled cheese also works very well on such a plate, not to mention cold polenta cut into slices. Nowadays, it is possible to buy almost anything you can imagine in stores, and much more. And it would be a real shame to stick to a modest traditional repertoire. And when it comes to grilling with a flat plate, this is just one of the variations: it is extremely easy to cook pancakes for dessert. Of course, once the plate has been thoroughly cleaned… On a classic charcoal grill, skewers according to this recipe will surely succeed.
500 g ground beef or finely ground meat, 2 large onions, 3 oblong red peppers, 1 zucchini, 1 egg, 1 slice of bread, 0.5 dl milk, juice of 1 lemon, olive oil, flower salt, freshly ground colored pepper, 1 2 teaspoons ground red pepper (spicy if desired), 1 teaspoon dried herbs (oregano, thyme, marjoram), 2 sprigs of parsley, 2 cloves of garlic, 1 sprig of fresh rosemary.
Cut the bread into small cubes and soak them in the milk. Add the egg, salt, pepper, ground red pepper and dried herbs to the minced meat. Peel the onion and garlic, chop them as finely as possible and sprinkle them over the meat. Grate the parsley, chop finely and sprinkle over the meat. Add the lemon juice. Add the bread to the meat and knead well. Cover with cling film and refrigerate for at least 2 hours (preferably overnight). Peel a squash, grate it and cut it into large pieces. Peel an onion and cut it into large pieces. Mix the vegetables with the olive oil, salt, pepper and chopped rosemary. Cover and place in the refrigerator. Soak the skewers in water. Prepare and light the grill and wait for the fire to go out and the charcoal to get a grayish haze. Instead of a classic grill, you can also use a suitable pan and stove, but at the expense of taste. Shape the meat into balls slightly larger than the nuts. If the skewers are cooked in a pan, the balls can be rolled in breadcrumbs. Place them on a tray and place in the freezer for 10 minutes to allow the balls to harden slightly. Then prick the meatballs and vegetables alternately on a moist skewer. Place them on the grill and cook crispy. Serve with lettuce and any side dish. Baked potatoes or roasted polenta work great, and you can even serve grilled cheese.