Ražnjići

First, 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 overnight in the refrigerator.

While 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.

Turning 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 perfectly suited.