Serbian Barbecued Shish Kebabs - Raznjici

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 04/13/22
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Serbian Barbecued Shish Kebabs - Raznjici on a platter

The Spruce Eats / Maxwell Cozzi

Prep: 20 mins
Cook: 20 mins
Marinate: 3 hrs
Total: 3 hrs 40 mins
Servings: 6 servings
Yield: 6 skewers

There are many variations of raznjici (RAHZ-nyee-chee). Some use only pork, others use a combination of pork and veal, and sometimes lamb. The meat is usually marinated before being threaded on skewers (a great project for the kids) and grilled. If you don't want to fuss with making your own marinade, Italian dressing works in a pinch.

Serve pork kebabs with a rice pilaf, tabbouleh salad, sautéed or roasted bell peppers, a red pepper and tomato salad, Serbian baked beans, or sauerkraut.

"I used pork to make the Serbian kebabs, and they were very good. It was an extremely easy preparation, and the list of ingredients is simple. I used about 18 fresh bay leaves, and a few of them were small enough to leave whole." —Diana Rattray

Serbian Barbecued Shish Kebabs - Raznjici/tester image
A Note From Our Recipe Tester

Ingredients

  • 2 pounds boneless pork, cut into 1 1/2-inch cubes, or a combination of pork and veal

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons vegetable oil

  • 2 cloves garlic, minced

  • 1 cup thinly sliced onions, plus more coarsely chopped for serving

  • 15 small bay leaves, cut or broken in half if large

Steps to Make It

  1. Gather the ingredients.

    Serbian Barbecued Shish Kebabs - Raznjici ingredients

    The Spruce Eats / Maxwell Cozzi

  2. Pat the meat cubes dry and sprinkle them with generously with salt and pepper.

    Meat cubes with salt and pepper on a plate

    The Spruce Eats / Maxwell Cozzi

  3. Place 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.

    Meat, oil, garlic, and sliced onions in a glass container

    The Spruce Eats / Maxwell Cozzi

  4. Meanwhile, soak bamboo skewers in water for at least 30 minutes.

    Wooden spoons in a baking dish with water

    The Spruce Eats / Maxwell Cozzi

  5. Prepare 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.

    Meat and bay leafs on skewers on a plate

    The Spruce Eats / Maxwell Cozzi

  6. Cook the meat until the it reaches an internal temperature of 145F, 8 to 10 minutes per side.

    Serbian Barbecued Shish Kebabs - Raznjici on a grill

    The Spruce Eats / Maxwell Cozzi

  7. Raznjici may be removed from the skewers before serving or left on. Sprinkle chopped onion over razjnici and serve.

    Serbian Barbecued Shish Kebabs - Raznjici on a plate

    The Spruce Eats / Maxwell Cozzi

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat-resistant, tempered glass products can, and do, break occasionally.

Tip

Lean pork tenderloin or loin are good choices for skewers because they cook quickly. Lean pork can also become dry, so watch it closely to avoid overcooking. The USDA recommends a safe minimum temperature of 145 F for pork.



Recipe Variations

  • If the meat is very lean, thread small slices of bacon onto the skewers with the bay leaves.
  • Add a few tablespoons of an acidic ingredient to the marinade, such as red wine vinegar or lemon juice.




How to Store

  • Refrigerate leftover shish kebab in a covered container within 2 hours of cooking and eat within 4 days.
  • To freeze the raznjici, transfer to an airtight freezer container or resealable freezer bag. Label the pork with the name and date and freeze for up to 3 months. Defrost in the refrigerator overnight.
  • The best way to heat leftover pork is in small amount of oil in a covered skillet over medium-low to medium heat. Cook, turning for about 8 to 12 minutes, or until the pork reaches 165 F in the center of the largest pieces.


Nutrition Facts (per serving)
350 Calories
18g Fat
5g Carbs
41g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 350
% Daily Value*
Total Fat 18g 23%
Saturated Fat 5g 23%
Cholesterol 121mg 40%
Sodium 168mg 7%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 41g
Vitamin C 2mg 12%
Calcium 25mg 2%
Iron 1mg 7%
Potassium 598mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)