Grill & BBQ
Sven's Cheese-Stuffed BBQ Pljeskavica with Pide, Ajvar and Onions
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
This cheese-stuffed BBQ pljeskavica is a hearty Balkan grill dish with real wow factor when you cut into it. The seasoned mince is filled with cheese and cooked slowly on the grill, plancha or griddle until a good crust forms on the outside and the cheese melts creamy inside. Serve with warm, lightly toasted pide, ajvar and fresh onion rings. Simple, satisfying and perfect for a relaxed barbecue evening.
Timing
- Preparation: 25 minutes
- Resting time: 30 minutes
- Cooking time: 15 minutes
- Total time: 70 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 1205 kcal
- Protein
- ≈ 69.9 g
- Carbohydrates
- ≈ 54.7 g
- Fat
- ≈ 76.8 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 small onion, very finely grated · ≈ 100.0 g
- 2 garlic cloves, finely grated or pressed · ≈ 6.0 g
- 1 tsp medium-hot mustard · ≈ 5.0 g
- 2 tbsp cold mineral water · ≈ 30.0 g
- 1 tbsp neutral oil for your hands and the outside · ≈ 13.65 g
- 2 large salad onions or white onions · ≈ 200.0 g
- 1 small bunch flat-leaf parsley · ≈ 10.0 g
- a little olive oil for brushing the pide · ≈ 10 g
- 400 g pork mince · ≈ 400 g · Assumed quantity / reference product
- 1 large pide or 4 small pide breads · ≈ 400 g
Unspecified frying oil: 10 g assumed per recipe.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- For the pljeskavica:
- 600 g beef mince
- 400 g pork mince
- 1 small onion, very finely grated
- 2 garlic cloves, finely grated or pressed
- 1 1/2 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1/2 tsp chilli flakes
- 1 tsp medium-hot mustard
- 2 tbsp cold mineral water
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tbsp neutral oil for your hands and the outside
- For the cheese filling:
- 240 g good melting cheese
- Suitable cheeses: kashkaval, Gouda, strong Alpine cheese, cheddar or a mix of kashkaval and Gouda (preferably kashkaval or a mix of kashkaval and Gouda)
- To serve:
- 1 large pide or 4 small pide breads
- 250 g ajvar, mild or hot
- 2 large salad onions or white onions
- 1 small bunch flat-leaf parsley
- optional a few pickled peperoni
- a little olive oil for brushing the pide
Instructions
- Prepare the mince mixture: put the beef and pork mince in a large bowl. Add the grated onion, garlic, paprika, smoked paprika, chilli flakes, mustard, mineral water, salt and pepper. Mix thoroughly but without overworking until everything is evenly combined. Cover and chill for at least 30 minutes.
- Prepare the cheese: coarsely grate the cheese or divide into small flat portions. Set aside about 60 g cheese for each pljeskavica. The cheese must not reach the edge of the meat, so the pljeskavica can be sealed properly later.
- Fill the pljeskavica: divide the mince mixture into 8 equal portions. Shape each portion between lightly oiled hands or between two sheets of baking paper into a flat disc. Spread the cheese in the centre of 4 meat discs. Leave at least 2 cm free around the edge. Place a second meat disc on top. Press the edges together carefully and smooth them. Make sure there are no gaps or cracks. Brush the finished pljeskavica thinly with oil on the outside.
- Prepare the grill: heat the grill, plancha or griddle to medium to medium-high direct heat. The heat must not be at maximum. Too high a temperature will burn the outside before the thick stuffed pljeskavica is cooked through inside.
- Grill the pljeskavica: place the stuffed pljeskavica on the hot surface and cook for about 5 to 7 minutes at first without moving them. Turn only once a stable crust has formed and the meat releases easily from the surface. Grill the second side for about 5 to 7 minutes as well. Depending on thickness and temperature, extra cooking time may be needed. Do not press down with a spatula or meat juices and melted cheese can escape.
- Toast the pide: cut the pide into larger pieces or halve lengthways. Brush the cut sides very thinly with olive oil. Toast the bread on the grill for about 1 to 2 minutes per side until warm and lightly crisp.
- Prepare the onions: peel the onions and slice into fine rings or thin half-rings. Optionally mix with a little chopped parsley. Serve the onions raw on purpose so they add freshness and a little bite to the rich meat.
- Serve: let the stuffed pljeskavica rest briefly and cut open if you like so the melted cheese centre is visible. Serve with warm pide, plenty of ajvar and fresh onions. Optionally add pickled peperoni.
