ReceptnaptárMarinated meat skewers (ražnjići)
Ražnjići are a favourite of Balkan grill masters: marinated cubes of meat cooked on skewers with peppers and onion. The name comes from the word for spit, and they are related to Greek souvlaki. The garlic and marjoram marinade makes the meat tender and flavourful. They come to the table with flatbread, fresh onion and ajvar, and can be the star of any barbecue.
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Ingredients
Method
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- In a bowl, mix the oil, vinegar, crushed garlic, paprika, marjoram, salt and pepper.
- Stir the meat cubes into the marinade so every piece is coated.
- Cover and refrigerate for at least 2 hours, or even overnight, so the meat absorbs the flavours.
- Soak wooden skewers in cold water for 20 minutes before use so they don't burn.
- Thread the marinated meat onto the skewers, alternating with pieces of pepper and onion.
- Heat a grill or ridged griddle pan to a high heat.
- Put the skewers on and cook for 12-15 minutes in total, turning every 3-4 minutes, until nicely browned on all sides.
- The meat is done when the juices run clear, not pink, when you pierce the middle of the thickest piece.
- Rest under foil for 3-4 minutes after cooking so the juices spread evenly.
- Serve with flatbread, fresh onion and ajvar.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Marinate the meat for at least 2 hours, and overnight is even better, because the acid tenderises it and the garlic permeates it.
- Soak wooden skewers in water, otherwise they will burn over the embers.
- Pork neck is fattier and stays juicier, while lean leg dries out quickly, so neck is the better choice.
Frequently asked questions
Can they be made in a frying pan?
Yes, they cook just as well in a ridged griddle pan, though the smoky flavour is missing. With flatbread and ajvar they still make a good lunch.
Can they be made with other meats?
Yes, with chicken thigh, lamb or veal too. Chicken cooks faster, so take care that it does not dry out.
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More south slavic ideas
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- Balkan aubergine bake (musaka)
- Balkan fish soup
- Baked sauerkraut with duck (podvarak)
- Courgettes stuffed with spiced mince (punjene tikvice)
- Grilled trout with Balkan spices
- Bosnian pot (bosanski lonac)
- Cold platter of cheese and sausage with flatbread
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