🍢 Chicken ražnjići
Pileći ražnjići are Balkan chicken skewers: cubes of chicken threaded with bell pepper and onion, seasoned with paprika and grilled over charcoal. The meat is smoky and tender, the vegetables lightly charred and sweet. They are served hot off the grill, often with raw onion, a fresh salad and ajvar on the side.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 800 g chicken breast or thigh, cut into 3 cm cubes
- 2 bell peppers, cut into squares
- 2 onions, cut into chunks
- 2 tsp sweet paprika
- 2 tbsp oil
- Salt and black pepper
Method
- Toss the chicken with oil, paprika, salt and pepper and marinate for at least 20 minutes.
- Thread chicken, pepper and onion alternately onto skewers.
- Grill over high heat for 10–12 minutes, turning often, until the chicken is cooked through.
- Serve hot with raw onion and a fresh salad.
How to make it lighter
- Use chicken breast for the leanest version.
- Brush the marinade on lightly — 1 tbsp oil ≈ 120 kcal.
- Add extra pepper and onion to each skewer to make the portion bigger without many calories.
History
Ražnjići — small skewers of grilled meat — are a fixture of grill (roštilj) culture across Serbia and the former Yugoslavia. Pork was the traditional meat, and chicken versions are now just as common in grill houses and home barbecues.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →