Serbian pork skewers (Ražnjići)

1. Cut the pork loin into 3 cm cubes. Grate one of the onions, mix it with the oil, paprika and pepper and rub it into the meat.

2. Cover and leave to marinate in the fridge for at least 1 hour (or overnight).

3. Cut the other onion into wedges and separate the layers. Thread the meat tightly onto skewers, alternating with pieces of onion – soak wooden skewers in water for half an hour first.

4. Salt just before cooking, then cook on a hot grill or griddle pan for 12-15 minutes, turning every 2-3 minutes, until well browned on all sides and cooked through.

5. Leave to rest for a few minutes so the juices settle back into the meat.

6. Serve sprinkled with finely chopped red onion, with chips, ajvar or Serbian salad.

Tip: Pork neck instead of loin makes them even juicier. Only salt the meat just before cooking, otherwise it draws out the juices.