BBQ Spices the Turkish Way: Secrets for Ćevapi, Pljeskavica and Šiš

Barbecue season in Serbia is sacred: ćevapi, pljeskavica, šiš. What separates a good roštilj from an unforgettable one is not just the meat or the coals — it is the spices. And the key spices of Balkan grilling arrived from the East, along the same road as sarma, kajmak and burek.

Cumin — the spice ćevapi cannot live without

That warm, earthy note you taste in good ćevapi? That is cumin (kim), found in many classic recipes and mandatory in Turkish köfte. The rule: half a teaspoon per kilogram of minced meat. Our ground cumin 450 g is a restaurant-size pack — fresher and stronger than supermarket sachets.

Black pepper and crushed paprika

Grind Baktat black pepper fresh, right before mixing the meat. For colour and a gentle smoky sweetness add a teaspoon of sweet crushed paprika (pul biber) per kilo; heat lovers add half a teaspoon of the hot version.

Oregano and sumac

Oregano belongs in chicken and lamb marinades. Sumac is served next to the grill, not in it: the ruby-red, lemony spice goes over sliced onions to make the famous sumac-onion salad — the best side for ćevapi you will ever try. Recipe: sumac onion salad in 5 minutes.

Yogurt marinade for chicken skewers

For šiš, Turks skip oil-and-vinegar and use yogurt: lactic acid tenderises the meat and carries the spices. Per kilo of chicken: 200 g thick yogurt, a teaspoon of sweet crushed paprika, half a teaspoon of cumin, a teaspoon of dried mint, salt and pepper. Two hours minimum, overnight ideally. Full recipe: şiş tavuk recipe.

Grilled olives and ezme on the side

Try green olives for grilling — two minutes over the coals until the skin sizzles, served warm next to the meat. And instead of ketchup, make ezme — the spicy hand-chopped tomato-pepper relish that belongs next to every grill.

Everything above lives in our spices category — original Turkish brands, imported directly, delivered across Serbia. Browse the full catalogue or get in touch.