Serbian Barbecued Shish Kebabs - Raznjici
Serbian raznjici can be made with pork or veal, or a combination of the two, threaded on a skewer and grilled.
- Serves: 6 persons
- 2pounds boneless pork, cut into 1 1/2-inch cubes (or a combination of pork and veal)
- Dash salt and black pepper
- 2tablespoons vegetable oil
- 2minced cloves garlic
- 1cup thinly sliced onions plus 1/2 cup finely chopped onions
- 15small bay leaves (broken in half)
Step 1Gather the ingredients.
Step 2Pat the meat cubes dry and sprinkle them with generously with salt and pepper.
Step 3Place in a nonreactive bowl or pan with the oil, garlic, and sliced onions. Toss to coat. Marinate, covered, in the refrigerator for at least 3 hours, stirring occasionally.
Step 4Meanwhile, soak bamboo skewers in water for at least 30 minutes.
Step 5Prepare a gas or charcoal grill to medium-high (350F to 375F), or position a rack 6 to 8 inches from the heat and turn the broiler to high. Remove meat from bowl and discard the marinade. Thread 2 meat cubes alternately with 1 bay leaf half on skewers for a total of about 6 to 8 meat cubes per skewer.
Step 6Cook the meat until the it reaches an internal temperature of 145F, 8 to 10 minutes per side.
Step 7Raznjici may be removed from the skewers before serving or left on. Sprinkle chopped onion over razjnici and serve.