Serbian Raznjic

Servings: 8

Ingredients:

2 pounds pork loin, trimmed of all fat and gristle, cut into 1 1/2-inch cubes

Bay leaves

Chopped onion, for garnish

Hot red and yellow peppers, sliced

Sliced cucumber, for garnish

For the marinade:

1/2 cup vegetable oil

1/4 cup red wine vinegar

1 onion, sliced

4 cloves garlic, minced

3 bay leaves

2 teaspoons salt

1/2 teaspoon dried oregano, crumbled

1/4 teaspoon freshly ground black pepper

Cooking Instructions:

Combine the marinade ingredients in a large bowl or zipper-top freezer bag. Add the pork and stir or toss to coat well. Cover the bowl or seal the bag and refrigerate for at least 6 hours, preferably overnight. Remove the meat from the marinade, reserving the marinade. Thread the pork onto small bamboo or 6- to 8-inch metal skewers, placing half of a bay leaf between each two cubes. Brush with the marinade and grill, brushing several times and turning as necessary, until the pork is cooked through, for about 10 to 20 minutes. (If you are going to brush the pork with the marinade during the last 5 minutes of cooking, boil it for 5 minutes on the stove first.) The pork should be done but not to the point of drying out. A meat thermometer inserted into the middle of one of the cubes should read 145 to 150 degrees. Transfer the skewers to a platter. The bay leaf halves should not be eaten, so you can remove the meat from the skewers and arrange them attractively on the plate, discarding the bay leaves. Garnish with chopped onion, hot peppers and cucumber. Serve immediately.

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