Juicy cubes of seasoned beef and veal threaded on skewers and chargrilled until smoky and caramelized — Montenegro's favorite street food.
Instructions
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1
Cut meat into 3cm cubes. Toss with grated onion, oil, paprika, garlic powder, salt, and pepper.
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2
Marinate 30 min to 2 hours.
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3
Thread meat onto metal skewers, alternating beef and veal.
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4
Grill over high charcoal heat 3-4 min per side until charred outside and juicy inside.
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5
Rest 3 min off the grill.
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6
Serve on flatbread with raw onion rings and ajvar.
Did You Know?
Montenegrin grill masters insist that ražnjići must be cooked only over wood charcoal, never gas — the smoky flavor is non-negotiable.
The Story Behind Ražnjići
Ražnjići descend from the Ottoman kebab tradition adapted across the Balkans. In Montenegro, they became the quintessential outdoor cooking food, prepared at family gatherings, roadside grills, and festivals. The beef and veal combination is the most traditional Montenegrin version.
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