Buy all ingredients right below the recipe
Ingredients
- 750 g pork neck
- 50 ml olive oil
- 20 ml white wine
- 3 tbsp lemon juice
- 3/4 tsp pepper
- 1 tsp sea salt
- 1 tsp marjoram
- 1 tsp thyme
Preparation
- 1First, the meat must be marinated. For this, the pork neck is cut into equally sized cubes and placed in a bowl. Then, olive oil, white wine, lemon juice, salt, pepper, marjoram, and thyme are added, and everything is mixed well. Covered with some cling film, the meat must rest in the refrigerator for at least 3 hours. It's even better if the meat can marinate in the refrigerator overnight.
- 2While the grill is heating up, thread the bite-sized meat cubes onto a metal skewer (double skewers are ideal for this) or soaked wooden skewers. Once the grill has reached the desired temperature, you can start placing the skewers on it.
- 3Turning occasionally, the Ražnjići are optimally grilled after approx. 5-8 minutes in the direct heat. They should have nice roasted aromas on the outside and still be wonderfully juicy on the inside. As a side dish to our Ražnjići skewers, a coarsely chopped onion, a good dollop of Ajvar, and of course Djuvec rice are perfect.
