Mixed Grilled Meats and Skewers

Across Croatia, a plate of miješano meso signals a meal that brings people to the table without ceremony yet with clear intention. The phrase simply means “mixed meat,” but in practice it describes a full grill spread: pork, chicken, sausages, sometimes ćevapi, sometimes lamb, threaded on skewers or seared as cutlets, all marked by smoke and a paprika‑garlic perfume. Ražnjići, modest skewers of marinated meat, often sit at the center of that platter, their small pieces catching the heat quickly and delivering concentrated flavor in every bite.

In coastal towns and inland villages alike, grill houses marked “roštilj” work at a steady rhythm, turning out combinations of meat that feel both everyday and celebratory. Rather than one centerpiece roast, miješano meso favors variety. A single plate might hold a pork neck steak with a deep char, a few chicken skewers, a link of smoky sausage, perhaps a row of ćevapi tucked along the edge. The grill does the binding work: that clean heat, the flare of fat, and the familiar seasonings that tie the region together.

Flavor on this platter comes from two directions. The first is the meat itself, chosen for good marbling and tenderness, cut to cook quickly over high heat. The second is the marinade, far from decorative. Croatian home cooks tend to lean on a short, assertive list: garlic, paprika, dried herbs, lemon, and a sunflower or olive oil base. The oil carries the spices deep into the surface, while the acidity in the lemon gently loosens the muscle fibers. The result is meat that sears briskly yet stays juicy, with a bright edge that cuts through the richness.

Ražnjići benefit especially from this treatment. Small cubes of pork and chicken pick up seasoning fast and grill in minutes, so they make an efficient anchor for a mixed platter. Threaded on skewers, the pieces expose plenty of surface area to the grill bars and the rising smoke. A slight char on the corners, a sheen from the rendered fat, and the faint bite of garlic in the background create a combination that feels direct and honest.

What lands beside the meat matters almost as much. Sliced raw onion brings sharpness and crunch. Ajvar, the roasted pepper spread found across the region, adds sweetness and gentle warmth. Soft flatbread or a split lepinja soaks up the juices pooling on the plate. A simple cabbage salad or roasted potatoes often round out the meal, adding contrast in temperature and texture without competing for attention.

This test kitchen version keeps that spirit while adapting the technique for a home grill, whether charcoal, gas, or a heavy grill pan on the stove. The marinade remains straightforward, with proportions tuned for reliable seasoning and browning. The method organizes the cooking so that pork steaks, chicken ražnjići, and sausages finish within the same short window, ready to pile onto a shared platter.

The goal is not restaurant spectacle but a repeatable, generous meal: a hot grill, a platter crowded with different cuts, and enough fragrance from paprika and garlic to draw people in from the next room. With a bit of advance marinating and a clear plan at the grill, miješano meso and ražnjići become a practical way to bring a slice of Croatian grilling culture into an ordinary evening or a relaxed weekend gathering.