Rakija-Marinated Pork Skewers (Rakija Marinirane Svinjske Ražnjiće)

Rakija Marinirane Svinjske Ražnjiće, or Rakija-Marinated Pork Skewers, are a popular dish in Serbian cuisine, known for their rich flavors and tender meat. These skewers are marinated in rakija, a traditional Serbian fruit brandy, which adds a unique depth of flavor to the dish.

Rakija-Marinated Pork Skewers (Rakija Marinirane Svinjske Ražnjiće)

Ingredients

  • 1.5 lbs (700g) pork shoulder, cut into 1-inch cubes
  • 1/2 cup (120ml) rakija (Serbian fruit brandy)
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup (60ml) vegetable oil
  • 1 onion, cut into chunks
  • 1 red bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks

Instructions

  1. In a large bowl, combine the rakija, minced garlic, paprika, salt, black pepper, and vegetable oil. Add the pork cubes and toss to coat. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.
  2. Preheat the stovetop grill or grill pan over medium-high heat.
  3. Thread the marinated pork cubes onto skewers, alternating with chunks of onion and bell peppers.
  4. Grill the skewers for about 10-12 minutes, turning occasionally, until the pork is cooked through and the vegetables are tender and slightly charred.
  5. Remove the skewers from the grill and let them rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
5g
Fat
18g

Supplies

Skewers Grill or grill pan Bowl for marinating

Tools

Knife Cutting board Tongs

Serving suggestions

Serve the Rakija Marinirane Svinjske Ražnjiće with a side of ajvar (roasted red pepper and eggplant spread) and crusty bread for a complete Serbian meal.

Tips & tricks

For an extra kick of flavor, sprinkle the skewers with a bit of paprika and freshly chopped parsley before serving.

Cost

$15