Although many world nations prepare their meat in a similar style, Serbs have managed to elevate barbecued meat to an art form, and nowhere else will you have the opportunity to try such specialties. The meat needs to be primed in a particular way before it can be tossed on the grill, typically heated with beech charcoal. Barbecue chefs are a class of their own, and the best of the bunch come from the south-Serbian town of Leskovac.

Types of barbecued meat include ćevapčići (cylinder-shaped minced meat), pljeskavice (similar to a hamburger), kobasice (a special, spicy type of sausage for the barbecue), ražnjići (chunks of meat on a skewer), vešalice (boneless pork loin, cut lengthwise), chicken liver rolled in strips of bacon, etc. If you order the Mixed meat, you will get a little of all the above specialties on one plate. If you order the leskovački voz (Leskovac Train), you will get the same combination, but on separate plates that will arrive one by one, so that the various types of meat stay warm.