YUGOSLAVIAN VEAL AND PORK KEBABS
One of the great delights of a Yugoslavian holiday is to sit in warm sunshine eating one of the great snack dishes of the country Raznjici (rahj-necch-ce), veal and pork cubes grilled over charcoal. Although the flavour is undoubtedly more authentic if you have an outdoor grill , zue have adapted the dish so that you can recreate it in your own home. Serve
Raznjici as a light meal with salad and A succulent first course, Ravioli di Rapallo is ravioli stuffed with spinach and egg and served with a creamy walnut sauce. baked potatoes and, to drink, a well-chilled Yugoslavian Riesling or Zilavka.
2 fl. oz. olive oil
11. oz. dry white wine
1 teaspoon salt
1 teaspoon black pepper
½ teaspoons paprika
1 lb. lean veal, shoulder or breast, cut INTO 1-inch cubes
1 lb. pork fillets, cut INTO 1-inch cubes 1 medium-sized onion, finely chopped
In a large, shallow mixing bowl, combine the olive oil, wine, salt, pepper and paprika, beating with a fork until they are well blended.
Add the veal and pork cubes to the bowl and toss and turn them in the marinade. Set the bowl aside at room temperature for 1 hour, basting the meat occasionally.
Preheat the grill to moderate.
Remove the meat cubes from the marinade and dry them on kitchen paper towels. Reserve the marinade.
Thread the veal cubes, alternately with the pork cubes, on to skewers. Line the grill pan with aluminium foil. Put the skewers on top and, using a pastry brush, coat the meat with a little of the reserved marinade. Place the pan under the heat and grill the meat for 15 to 20 minutes, turning frequently and basting with the marinade.
Remove the skewers from under the heat and slide the kebabs off the skewers on to a heated serving dish. Sprinkle over the raw onion and serve at once.