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What You Need:
(To Serve: 4 to 6)
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1 pound boneless veal, cut into 1½-inch cubes
1 pound lean boneless pork, cut into 1½-inch cubes
Salt
Freshly ground black pepper
2 tablespoons vegetable oil
1 cup thinly sliced onions
15 small bay leaves, broken in half
2 tablespoons finely chopped onions
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Translate this recipe:
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| How To Cook: |
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1. Pat the veal and pork cubes dry with paper towels, sprinkle them with salt and a few grindings of pepper and mix them well with the oil and onions in a large bowl.
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2. Cover and refrigerate for at least 3 hours, stirring them every now and then. Remove the cubes to a plate and reserve the marinade for later use.
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3. To prepare "Raznjici" for cooking, arrange the veal and pork cubes alternately on skewers-either small bamboo skewers or 6- to 8-inch trussing skewers-with half a bay leaf separating each pair of cubes.
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4. Broil "Raznjici" in a preheated oven broiler, 4 to 6 inches from the flame, or on an outdoor grill, for 10 minutes on each side, or until the cubes show no pink in the center when one is cut into.
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5. The pork should not be undercooked. With either method, baste the "Raznjici" with the marinade while they are broiling.
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6. "Raznjici" may be removed from the skewers before they are served, or served on the skewers. Sprinkle the chopped onions over them just before serving.
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