Bosnian Grilled Pork Skewers

Get ready to fire up the grill and discover a true Balkan treasure: Bosnian Ražnjići! These incredible pork recipe skewers are more than just a meal; they're a celebration of flavor, family, and tradition. Across Bosnia and the wider Balkan region, Ražnjići are a beloved staple at any gathering, from casual backyard bbq skewers to festive family feasts. Think perfectly marinated, tender chunks of meat skewers grilled to juicy perfection, infused with a symphony of spices. Whether you're a seasoned meat lovers or just starting your grilling journey, this grilled recipes guide will walk you through creating authentic Bosnian Ražnjići that will have everyone asking for seconds. Prepare to impress with this simple yet profoundly delicious dish!

Ingredients

• For the Meat:
• 2 lbs (approx. 900g) pork shoulder, pork loin, or boneless chicken thighs, cut into 1-inch cubes
• For the Marinade:
• 1/4 cup olive oil
• 4-5 cloves garlic, minced
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (freshly ground is best)
• 1 teaspoon sweet paprika (or `red pepper` flakes for a kick)
• 1/2 teaspoon dried oregano (optional, but highly recommended)
• For Skewering & Grilling:
• 12-16 metal skewers (if using wooden, soak them in water for at least 30 minutes)
• Optional: Bell peppers, onions, or cherry tomatoes for adding to skewers

Directions

1. Prepare the Marinade: In a large bowl, whisk together the olive oil, minced garlic, salt, black pepper, and sweet paprika. If you're using dried oregano or `red pepper` flakes, add them now. This simple yet powerful marinade is the secret to tender, flavorful meat.
2. Cut the Meat: Ensure your `pork shoulder` (or chosen meat) is trimmed of excess fat and cut into uniform 1-inch cubes. Uniform pieces are key for even cooking on the grill.
3. Marinate and Rest: Add the cubed meat to the marinade bowl, tossing well to ensure every piece is coated. Cover the bowl and refrigerate for at least 2 hours. For the best flavor and tenderness, marinating overnight (8-12 hours) is highly recommended. This allows the flavors to deeply penetrate the `pork dishes`.
4. Prepare the Skewers: If using wooden skewers, remember to soak them! This prevents them from burning on the grill. Thread the marinated meat onto your `barbecue skewers`, making sure not to pack them too tightly. Leave a little space between each piece for even heat distribution. If desired, alternate with pieces of bell pepper, onion, or cherry tomatoes for added color and flavor.
5. Heat Your Grill: Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). For charcoal grills, aim for coals that are glowing orange with a light layer of ash. Clean the grill grates thoroughly and lightly oil them to prevent sticking.
6. Grill the Meat: Place the Ražnjići skewers on the hot grill. Grill for 6-8 minutes per side, turning occasionally, until the meat is beautifully browned and cooked through. The exact time will depend on the thickness of your meat and the heat of your grill.
7. Check for Doneness: The best way to check for doneness is with an instant-read meat thermometer. For `grilled pork`, aim for an internal temperature of 145°F (63°C). For chicken, it should be 165°F (74°C). If you don't have a thermometer, cut into a larger piece of meat to ensure it's no longer pink in the center.
8. Rest and Serve: Once cooked, remove the Ražnjići from the grill and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring tender and moist `meat dishes`. Serve hot!