Ražnjići
Juicy Croatian ražnjići made with pork neck, sweet pepper and onion, grilled to a golden crust over a hot flame.
Ingredients
- boneless pork neck800 g
- bell pepper2 pcs
- onion2 pcs
- olive oil4 tbsp
- sweet ground paprika1 tsp
- ground black pepper0.5 tsp
- salt1 to taste
Instructions
Pat the pork neck dry and cut it into even cubes, about 2.5–3 cm.
In a bowl, combine olive oil, sweet paprika, black pepper and salt to taste. Add the meat, mix well and let it marinate in the fridge for 1 hour.
Peel the onion and cut it into thick wedges, deseed the sweet pepper and cut it into pieces roughly the same size as the meat.
Thread the pork, onion and sweet pepper onto skewers, alternating them, without packing the pieces too tightly.
Heat a grill or grill pan over high heat until the surface is very hot. Place the ražnjići on it and cook for 10–15 minutes, turning every 2–3 minutes, until the meat is evenly browned and the vegetables are lightly charred.
Check the largest piece: the pork should be cooked through with no pink in the center; if using a thermometer, bring it to at least 63°C and let it rest for 3 minutes.
Serve the ražnjići hot right after resting, with toasted bread or a fresh salad.
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