Šareni Ražnjići sa Povrćem
Шарени ражњићи са поврћем·(shah-REH-nee rahzh-NYEE-chee sah POH-vuhr-chem)
Roštilj & Meza: Porch Gatherings and Grilled Meats
Growing up, the smell of woodsmoke and rendering fat meant the weekend had officially arrived. Ražnjići are the undisputed centerpiece of any Balkan porch gathering. The grandmother's secret isn't magic; it is a calculated beer-and-mustard marinade that tenderizes pork to an unbelievable softness, perfectly uniform knife cuts, and the strategic placement of smoked bacon to self-baste the meat as it grills. This is exactly what a Sarajevo summer afternoon tastes like, adapted for a weeknight cast-iron pan in an American suburb.
Before you start
Soak the skewers.
If using wooden skewers, submerge them in hot water for at least 30 minutes prior to threading. This prevents them from splintering and burning to a crisp on the grill.
Sweat the moisture from the squash.
Place the cubed eggplant and zucchini in a colander, sprinkle with a pinch of salt, and let them sit for 30 minutes. This draws out the bitter water and prevents them from turning to mush when cooked.
Ingredients
- pork shoulder or well-marbled pork tenderloin1 1/2 lb
- thick-cut smoked bacon4 oz
- neutral oil1/3 cup
- light lager beer1/3 cup
- Dijon or yellow mustard1 tbsp
- garlic3 med cloves
- sweet paprika1 tbsp
- kosher salt1 tsp
- black pepper1/2 tsp
- Vegeta or vegetable bouillon powder1 tsp
- zucchini1 med
- eggplant1 small
- red bell pepper1 large
- yellow bell pepper1 large
- red onion1 large
- olive oil1 tbsp
- kosher salt1/4 tsp
Method
- 01
Marinate the pork.
In a large bowl or zip-top bag, whisk together the neutral oil, beer, mustard, minced garlic, sweet paprika, 1 teaspoon salt, black pepper, and Vegeta. Massage the pork cubes into the marinade until fully coated. Refrigerate for at least 4 hours, or ideally overnight. Keep the bacon and vegetables separate.
- 02
Toss the vegetables.
Pat the prepared eggplant and zucchini completely dry with a paper towel. Just before you are ready to assemble the skewers, toss all the cubed vegetables lightly in the olive oil and 1/4 teaspoon kosher salt.
- 03
Assemble the architecture.
Thread the ingredients onto the soaked skewers. Start with a piece of pork, followed by red onion, bell pepper, and zucchini. The critical secret: place a square of bacon directly next to every second piece of meat. When it hits the heat, the bacon fat will melt directly over the lean pork.
- 04
Grill the skewers.
Heat an outdoor grill or an indoor cast-iron grill pan over medium-high heat until it begins to smoke lightly. Brush lightly with oil. Cook the skewers for 15 to 20 minutes total, turning them a quarter-turn every 4 to 5 minutes until the pork is caramelized and the vegetables sport charred edges.
- 05
Rest and serve.
Remove the skewers from the heat and let them rest on a platter for 5 minutes. If desired, lightly brush the skewers with any leftover liquid from the vegetable bowl before serving.
Notes
The golden rule is uniformity.
Cut your meat and vegetables into exactly 1-inch pieces. If they are too large, the outside will burn before the inside cooks; if they are mismatched, the skewer won't sit flat on the pan.
Give the ingredients breathing room.
Ensure the ingredients on the skewer are touching, but do not pack them tight. They need space for the heat to circulate so they caramelize rather than steam in their own juices.
Make it a weeknight meal.
Mix the marinade and prep the meat on Sunday night. By Monday evening, the pork is deeply flavored, and chopping the vegetables, skewering, and grilling takes under 40 minutes.
From Cook Balkan in America.