Ražnjici with Djuvec Rice and Ajvar

Summary

Ingredients

• 850 g pork neck in one piece

For the marinade:

• 2 cloves garlic)
• 50 ml olive oil
• 75 ml white wine, dry, Croatian
• 1 tablespoon, streaked Pimentón de la Vera or picante
• 1 teaspoon salt
• 1 teaspoon peppercorns, colored or black, freshly ground
• 1 tablespoon, heaped marjoram or oregano, dried
• 1 tablespoon., Dried thyme

For the rice: (Djuvec rice)

• 250 g peas, frozen or fresh, peeled
• 2 red peppers or 4 red pointed peppers, approx. 360 g
• 2 tablespoon olive oil
• 200 g lon rain rice
• 600 ml vegetable stock
• 2 tablespoon ajvar
• 4 stalks marjoram or oregano
• Olive oil for frying and for the skewers

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Instructions

1. You need 4 metal skewers for the dish.
2. For the ražnjici peel and chop the clove of garlic. Mix a marinade in a bowl of olive oil, white wine, chopped garlic, pimentón de la vera, salt, pepper, marjoram or oregano and thyme.
3. Rinse the pork neck, pat dry and cut into pieces about 5 cm long and about 2 cm thick. Mix the pieces with the marinade and cover in the refrigerator, preferably overnight. Stir the meat every now and then.
4. For the Djuvec rice, defrost the frozen peas in a sieve. Halve the bell peppers or pointed peppers, clean, rinse and dice.
5. Heat 2 tablespoons of olive oil in a saucepan and sauté the diced paprika in it. Then add the rice and deglaze with the vegetable stock. Then stir in ajvar and cover everything and let it simmer over a low heat for about 15 minutes. Add the peas about 5 minutes before the end of the cooking time.
6. Brush a grill pan with a little olive oil. Brush the metal skewers with a little olive oil as well. Remove the pieces of meat from the marinade, dab a little if necessary and place on the oiled metal skewers.
7. Heat the oiled grill pan and stir-fry the meat skewers for about 8 minutes.
8. Rinse the marjoram or oregano, shake dry and pluck the leaves from the stems.
9. Serve the meat skewers with the Djuvec rice and sprinkle with the marjoram or oregano leaves.
10. This goes well with burek, ajvar and tzatziki as well as a fresh mixed salad.

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