Radshnichi
4 servings
30 minutes
Radshnichi is a classic dish of Yugoslav cuisine, infused with the spirit of traditions and the aromas of juicy meat. Its origin is linked to the Balkan regions where meat grilled over an open fire symbolizes hospitality. This recipe combines veal and pork, creating a harmony of flavors—tenderness and richness. Onion adds spiciness, while salt and black pepper reveal the depth of aroma. Radshnichi is served with tomatoes stuffed with fresh onions and sweet peppers, highlighting the taste of meat skewers. This dish is perfect for friendly gatherings as well as cozy family dinners. It can be enjoyed with bread or fluffy rice, complementing the overall gastronomic picture with Balkan flavors.
1
Cut the meat into 3x3 cm pieces and alternate beef and pork on a skewer or spit with 6 pieces each. You can use an electric shashlik maker.
- Veal: 400 g
- Pork: 400 g
- Salt: to taste
- Ground black pepper: to taste
2
As a side dish, they serve tomatoes stuffed with fresh onions and stuffed sweet bell peppers. Radishes can be eaten simply with bread or with fluffy rice.
- Onion: 225 g