Serbian Barbecued Shish Kebabs Raznjici Food

SERBIAN BARBECUED SHISH KEBABS - RAZNJICI

Steps:

• Gather the ingredients.
• Pat the meat cubes dry and sprinkle them with generously with salt and pepper.
• Place in a nonreactive bowl or pan with the oil, garlic, and sliced onions. Toss to coat. Marinate, covered, in the refrigerator for at least 3 hours, stirring occasionally.
• Meanwhile, soak bamboo skewers in water for at least 30 minutes.
• Prepare a gas or charcoal grill to medium-high (350F to 375F), or position a rack 6 to 8 inches from the heat and turn the broiler to high. Remove meat from bowl and discard the marinade. Thread 2 meat cubes alternately with 1 bay leaf half on skewers for a total of about 6 to 8 meat cubes per skewer.
• Cook the meat until the it reaches an internal temperature of 145F, 8 to 10 minutes per side.
• Raznjici may be removed from the skewers before serving or left on. Sprinkle chopped onion over razjnici and serve.

THE BEST SHISH KEBABS

Steps:

• Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
• Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
• Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
• Prepare a grill for medium-high heat.
• Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
• Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
• Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.