Bulgarian Meshana Skara -Grilled Meat & Veggie Recipe

Welcome, fellow food lovers, to the ultimate guide to Meshana Skara, Bulgaria's iconic mixed grill platter! If you've ever dreamt of recreating those sizzling wooden boards from Sofia taverns right in your own backyard, you're in the right place. This isn't just any recipes for meat and vegetables; it's a culinary journey that brings together juicy kyufte (patties), flavorful kebapche (sausage logs), tender pork steak, and succulent pork skewers, all served with classic sides like crispy fries, fresh bean salad, and vibrant lyutenitsa.
Meshana Skara is the perfect meat with vegetables recipe for a summer cookout, game day, or any occasion that calls for hearty, delicious grilled food. Forget complicated preparations; we're going to tackle all four meats using one versatile mince mixture and one simple marinade, making it realistic and fun even if you've never made Bulgarian food before. Get ready to master grilling techniques for mixed meat platters and impress everyone with this incredible meat and veggies recipe!

Ingredients

• For the Ground Meat Mixture (Kyufte & Kebapche):
• 1 lb (450g) ground pork (preferably 80/20 fat ratio for juiciness)
• 1 lb (450g) ground beef (preferably 80/20 fat ratio)
• 1 medium yellow onion, finely grated or very finely minced
• 3-4 cloves garlic, minced
• 1 ½ tsp salt
• 1 tsp freshly ground black pepper
• 1 tsp sweet paprika
• ½ tsp ground cumin
• 1 tsp dried savory (or oregano if savory is unavailable)
• ¼ tsp baking soda or 2 tbsp sparkling water (optional, for tenderizing)
• For the Pork Steak & Skewers:
• 1 lb (450g) boneless pork shoulder or pork neck steak (cut into 4 portions for steaks, or 1-inch cubes for skewers)
• 1 bell pepper (any color), cut into 1-inch chunks for skewers
• 1 small red onion, cut into 1-inch chunks for skewers
• Metal or soaked wooden skewers
• For the Pork Marinade:
• ¼ cup olive oil
• ½ small yellow onion, grated
• 2 cloves garlic, minced
• 1 tbsp sweet paprika
• 1 tsp dried savory (or oregano)
• ½ tsp black pepper
• 1 tbsp red wine vinegar or lemon juice
• 1 tsp salt
• For the Sides & Garnishes:
• 1 bag (24-32 oz) frozen french fries (for air frying or oven baking)
• 1 can (15 oz) cannellini beans or white beans, rinsed and drained
• 2 tbsp olive oil
• 1 tbsp red wine vinegar or lemon juice
• ¼ small red onion, thinly sliced
• Salt and pepper to taste
• ½ cup lyutenitsa or ajvar (store-bought or homemade)
• 1 ripe tomato, sliced
• ½ cucumber, sliced
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Directions

1. Prepare the Minced Meat:
   1. In a large mixing bowl, combine the ground pork, ground beef, grated onion, minced garlic, salt, black pepper, paprika, cumin, and dried savory. If using, add baking soda or sparkling water.
   2. Gently mix the ingredients with your hands until just combined and sticky. Be careful not to overmix, as this can make the meat tough.
   3. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
   4. Divide the mixture in half. Shape one half into 4-6 flatter, burger-like patties (kyufte), about ¾-inch thick. Shape the other half into 4-6 longer, finger-shaped logs (kebapche), about 1-inch thick and 3-4 inches long. Ensure consistent thickness for even cooking.
2. Marinate the Pork Steaks & Skewer Meat:
   1. In a separate bowl, whisk together the olive oil, grated onion, minced garlic, paprika, savory, black pepper, vinegar or lemon juice, and salt for the marinade.
   2. If making steaks, add the pork shoulder/neck steaks to the marinade, ensuring they are fully coated.
   3. If making skewers, cut the pork shoulder/loin into 1-inch cubes and add them to the marinade along with the bell pepper and red onion chunks.
   4. Toss to coat everything evenly. Cover and refrigerate for a minimum of 30 minutes, or ideally 4-12 hours for best flavor.
   5. When ready to grill, thread the marinated pork cubes, bell pepper, and onion chunks onto skewers, alternating as desired.
3. Prep the Sides:
   1. Preheat your oven or air fryer according to the frozen fries package instructions. Cook until golden and crispy.
   2. For the bean salad: In a small bowl, combine the rinsed cannellini beans, 2 tbsp olive oil, 1 tbsp vinegar or lemon juice, and thinly sliced red onion. Season with salt and pepper to taste.
   3. Arrange the sliced tomato and cucumber on a small plate. Place the lyutenitsa or ajvar in a serving bowl.
4. Preheat & Oil the Grill:
   1. Preheat your outdoor grill to medium-high heat (around 400-450°F / 200-230°C). If using a grill pan, preheat it over medium-high heat.
   2. Clean the grill grates thoroughly with a wire brush, then lightly oil them to prevent sticking.
   3. If using a charcoal grill, create a two-zone fire with one side hotter (direct heat) and one side cooler (indirect heat).
5. Grill the Meats:
   1. Place the pork steaks and skewers on the direct heat zone of the grill. Cook for 4-6 minutes per side, until well-seared, then move them to the indirect heat zone to finish cooking.
   2. After the steaks have had a head start (about 5-7 minutes), add the kyufte and kebapche to the direct heat zone.
   3. Grill kyufte for 4-5 minutes per side. Grill kebapche for 3-4 minutes per side, rotating to cook all sides.
   4. Do not press down on the patties or logs with your spatula; this squeezes out the precious juices.
   5. Monitor internal temperatures: pork steaks and skewers should reach 145°F (63°C), and kyufte/kebapche should reach 160°F (71°C).
   6. Manage flare-ups by moving meat to a cooler part of the grill or briefly closing the lid.
6. Rest & Assemble the Platter:
   1. Once cooked, transfer all the grilled meats to a clean tray or plate, cover loosely with foil, and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring tender, flavorful meat.
   2. To assemble each Meshana Skara platter: arrange one pork steak, one pork skewer, one kyufte, and one kebapche per person.
   3. Add a generous portion of hot fries, a scoop of the bean salad, a dollop of lyutenitsa, and some fresh tomato and cucumber slices.
   4. Garnish with fresh chopped parsley and a lemon wedge. Serve immediately with your favorite beverage!