Ražniči – Pork skewer

Ražniči – Pork skewer – Ivana Sokolović CC BY 2.0

From Wikipedia, the free encyclopedia.
The ražnjići or ražniči (in Serbian Cyrillic ражњићи) is a typical dish of Serbia and the countries of the former Yugoslavia but widely also spread in the provinces of Trieste and Gorizia and, less, in that of Udine.

Ingredients

  • pork,
  • lamb
  • sheep

How to make Ražniči – Pork skewer

They are skewers of meat, onions, and peppers cooked on the grill. The most used meat for ražnjići is pork, but it can also be prepared with lamb or sheep meat. They are usually served with ajvar, a spicy sauce made from ground red peppers and spices. They are often served with ćevapčići, oblong meatballs made of ground meat mixed with spices.

Regional Recipe from former Yugoslavia but widely also spread in the provinces of Trieste and Gorizia and, less, in that of Udine.

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Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.