In Serbian and Croatian, ražanj means a barbecue spit or skewer, so ražnjići are meat skewers or kebabs, and are our equivalent to the better-known Greek souvlaki or Turkish şaşlik. There are many variants and different meats can be used to make them, but typically they are made from veal or pork or a mix of both, and are nothing more complicated than very good quality meat, grilled over live fire, salted and served with sliced onions.
My version takes inspiration from the Balkan autumn, always abundant with fruits: quinces, pears, medlars, apples and, the most highly prized of all, prune plums. Plums are used plentifully in the Balkan kitchen, both fresh and dried (or otherwise preserved), especially with meat dishes. I like to imagine a warm autumn sun setting, rows of ražnjići on a rostilj set up in the middle of the orchard, plumes of smoke caressing the now-naked apple or plum trees stripped of their fruit, the scent of the meat taunting everyone while they sit and rest a little from the harvest, eagerly awaiting some much-needed sustenance, and relaxing with a fortifying glass of šljivovica (plum brandy).
This recipe is by Irina Janakievska and is kindly reproduced with her permission from The Balkan Kitchen.
Serves 4-6
Ingredients
*If using our diced pork or diced leg of lamb, we recommend marinating overnight. For lamb, add an extra tablespoon of olive oil to the marinade and grill over a medium-high heat (not searing hot) for about 4–5 minutes per side, until nicely browned on the outside but still slightly pink and juicy inside.
Marinade
Method
- First, make the marinade. Combine all the ingredients in a food processor and blend to a fine paste.
- Put the pork into a large container (for which you have a lid), add the marinade and toss to coat, then cover and either marinate in the refrigerator overnight or at room temperature for at least 1 hour.
- Thread the marinated pork onto metal skewers (or wooden skewers that have been soaked in water for 30 minutes), interspersing them with the pieces of apple and plum.
- Toss the onions with the herbs and the oil and cider vinegar and set aside.
- Grill the ražnjići on a hot barbecue (or under the grill/broiler in your oven on the highest setting) for 3–4 minutes on each side, until the pork is cooked through. Rest for 5 minutes before serving with the onions.
