🍢 Ražnjići (pork skewers)
Ražnjići are small cubes of pork threaded onto skewers and grilled over charcoal until charred at the edges and juicy inside. The meat is marinated with grated onion, sweet paprika and oil, which keeps it tender. They are served hot with raw chopped onion, flatbread or fries, 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 pork neck or shoulder, cut into 2–3 cm cubes
- 2 onions: 1 grated, 1 finely chopped to serve
- 2 tsp sweet paprika
- 3 tbsp vegetable oil
- Salt and black pepper
Method
- Mix the pork with the grated onion, paprika, oil, salt and pepper and marinate for at least 2 hours.
- Thread the meat onto skewers, packing the cubes closely.
- Grill over hot charcoal or a grill pan for 10–12 minutes, turning, until browned and cooked through.
- Serve straight away with chopped raw onion.
How to make it lighter
- Choose pork loin instead of neck for a leaner skewer.
- Use 1 tbsp oil in the marinade — 1 tbsp oil ≈ 120 kcal.
- Serve with a big tomato and cucumber salad instead of fries.
History
Ražnjići are a staple of the Balkan grill tradition shared across Serbia and the other countries of former Yugoslavia, alongside ćevapi and pljeskavica. The word comes from ražanj, meaning a spit or skewer.
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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 →