Raznjici

Method

Combine the chopped onions, minced garlic, both types of paprika, olive oil, red wine vinegar, salt, pepper, bay leaves and thyme in a large bowl to create the marinade. Add the pork and beef cubes and mix thoroughly, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight, for the flavours to develop fully. Thread the marinated meat pieces alternately onto metal skewers, distributing the meat and any onion pieces evenly. Grill over hot charcoal or on a preheated gas barbecue for 8-10 minutes, turning frequently and basting with any remaining marinade, until the meat is cooked through and has a charred exterior. Serve immediately whilst hot, traditionally with grilled onions, fresh bread and a dollop of kajmak or sour cream.