To begin, place the beef and pork mince in a large bowl. Add salt, pepper, paprika, grated onion, and minced garlic. Mix by hand until well combined, using a folding motion to bind the meat. Transition to adding baking soda and water.

Sprinkle the baking soda over the mixture, then slowly pour in sparkling mineral water. Knead the meat vigorously for 5–10 minutes until smooth and sticky. This step ensures juiciness and elasticity. Move to resting.

Cover the bowl and refrigerate for at least 4 hours, ideally overnight. Resting deepens the flavour and improves texture. Continue with shaping the meat.

With lightly oiled hands, shape part of the mixture into ćevapi (finger length rolls) and another portion into pljeskavica (patties). Keep them uniform in size for even cooking. Transition to preparing the grill.

Heat a charcoal grill until the coals are glowing red and covered with a thin layer of ash. Authentic Leskovac flavour comes from natural wood charcoal. Move to oiling the grill.

Lightly brush the grates with sunflower oil to prevent sticking. This also helps form attractive grill marks. Proceed to cooking the meat.

Place shaped meat on the hot grill. Cook ćevapi for 6–8 minutes, turning regularly. Grill pljeskavica for about 10 minutes, flipping once, until golden and smoky. Avoid pressing down on the meat to retain juices. Transition to garnishing.

Briefly place Lepinja or Somun on the side of the grill to warm and absorb smoky aroma. This traditional touch completes the experience. Prepare condiments next.

Arrange grilled meats on warm flatbreads with ajvar, kajmak, and sliced onions. Presentation tip: serve family style on a large wooden board for authenticity and conviviality.