Croatian Raznjici - Best Pork Shish Kebab Recipe

Craving a taste of the Balkans right in your backyard? Get ready to fire up the grill because we're diving into the delicious world of Raznjici, Croatia's answer to the pork shish kebab recipe! These flavorful, juicy grilled pork skewers are a staple at Croatian barbecues, family gatherings, and celebrations. Imagine tender, marinated cubed pork meat threaded onto skewers, kissed by the flames of your grill, and bursting with traditional spices. Whether you're a seasoned grill master or just starting your culinary adventure, this guide will walk you through creating an authentic and unforgettable grilled pork recipe that’s perfect for any occasion. Forget those bland skewers; it’s time to savor the true flavors of Croatia!

Ingredients

• 1.5 lbs (about 680g) boneless pork shoulder, pork loin, or pork butt, cut into 1-inch cubes
• 1 large onion, finely chopped or grated
• 3-4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar (or apple cider vinegar)
• 1 tablespoon sweet paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (or to taste)
• Optional: 1/4 teaspoon cayenne pepper or red pepper flakes for a kick
• Optional vegetables for skewers: Bell peppers (various colors), red onion, zucchini, cherry tomatoes, cut into 1-inch pieces
• Wooden or metal skewers (if using wooden, soak them in water for at least 30 minutes prior to use)

Directions

1. Prepare the PorkStart by cutting your chosen pork into uniform 1-inch cubes. Uniformity is key for even cooking! For the best flavor and texture, we recommend using pork shoulder or pork butt, as they have a good fat-to-meat ratio that keeps the skewers juicy. Pork loin is leaner and can be used, but be careful not to overcook it.
2. Marinate the MeatIn a large bowl, combine the cubed pork with the finely chopped onion, minced garlic, olive oil, red wine vinegar, sweet paprika, dried oregano, black pepper, and salt. If you like a little heat, add the optional cayenne pepper. Mix everything thoroughly with your hands, ensuring every piece of pork is well coated.
3. Marinating Time is KeyCover the bowl and refrigerate for a minimum of 2 hours, but ideally 4 hours or even overnight (up to 24 hours) for maximum flavor infusion. The longer the barbecue marinade pork sits, the more tender and flavorful your Raznjici will be.Thread the SkewersOnce marinated, thread the pork cubes onto your skewers. If you're adding vegetables, alternate between meat and veggies (e.g., pork, bell pepper, pork, onion, pork). Don't pack the meat too tightly; leave a little space between pieces for even cooking.
4. Preheat Your GrillPreheat your grill to medium-high heat (around 400-450°F or 200-230°C). For best results, aim for a two-zone grill setup if possible: one side with direct high heat and another with indirect lower heat. This allows for searing and then gentle cooking.
5. Grilling the RaznjiciPlace the skewers over direct medium-high heat. Grill for 3-4 minutes per side, turning them every few minutes to get a nice char and even cooking. You're looking for a beautiful golden-brown crust.
   1. Troubleshooting Tip: If the meat is charring too quickly on the outside but not cooking through, move the skewers to the indirect heat zone to finish cooking gently. If your grill flares up, temporarily move the skewers away from the flames.
6. Check for DonenessContinue grilling for a total of 15-20 minutes, depending on the thickness of your pork cubes and the grill temperature. The internal temperature of the pork should reach 145°F (63°C) for medium-rare to medium, or 160°F (71°C) for well-done, followed by a 3-minute rest. The meat should be tender and juicy with no pink in the center.
7. Rest and ServeOnce cooked, remove the Raznjici from the grill and let them rest for 5 minutes. This allows the juices to redistribute, ensuring maximum tenderness. Serve hot with your favorite sides!