Beef Tartare (Biftek)
Ražnjići are a popular type of grilled meat skewer from the Balkan region, particularly in countries such as Serbia, Croatia, Bosnia and Herzegovina, Slovenia, and Montenegro. The name comes from the word ražanj, used in several South Slavic languages for a spit or skewer used to roast meat over fire. Ražnjići therefore literally means “small skewers.”
Traditionally, ražnjići are made with pork, though chicken, beef, and lamb are also common. Pieces of marinated meat are threaded onto skewers and grilled over charcoal or open flame.
In many households across the former Yugoslavia, ražnjići are closely associated with summer grilling and family gatherings. They remain a staple of Balkan barbecue culture and are commonly served with bread or lepinja, shopska salad and/or fries.
This version uses a yogurt marinade inspired by the Eastern Mediterranean, which keeps the chicken especially tender and flavorful on the grill.
Recipe
Ingredients:
Yogurt Marinade
240 ml whole-milk yogurt
40 g finely crumbled Greek feta
2 tbsp coarsely grated onion
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp minced garlic
1 tsp dried oregano
1/2 tsp ground smoked sweet paprika
1/2 tsp ground coriander
1/2 tsp ground cumin
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
Skewers
about 900 g chicken breasts
1 red onion
1 red bell pepper
1 green bell pepper
extra-virgin olive oil
Instructions:
The day before
Cut the chicken breasts into pieces about 2.5 × 5 cm in size. Place them in a marinating bag together with the marinade and mix well to coat evenly. Cover and refrigerate overnight or for up to 24 hours.
On the day of grilling
Before grilling, remove the meat from the refrigerator about half an hour in advance so it can come to room temperature.
Preheat the grill to approximately 210 °C (410 °F). Lightly oil the grates to prevent the meat from sticking.
Cut the red onion lengthwise into quarters, then remove the inner layers that are too small for skewering. Remove the onion skin and one or two of the outer layers from each quarter, as they are usually too tough. Separate the remaining onion into individual layers. Set aside the good pieces for the skewers.
Cut the bell peppers into pieces about 2.5 × 5 cm (1 × 2 inches).
Alternately thread pieces of marinated chicken, red and green bell peppers, and onion onto the skewers, using three pieces of each ingredient per skewer. If any ingredients remain at the end, distribute them among the skewers as desired.
Brush the chicken and vegetables with olive oil.
Grill, turning occasionally so they cook evenly on all sides, until the chicken is firm to the touch, about 15 minutes. If using a thermometer, the safe internal temperature is 74 °C (165 °F).
Serve the skewers very hot with bread or lepinja, shopska salad, and/or french fries.
