A number of times you have asked for me to post the Shish Kebab recipe (a Bosnian national dish) on my blog which you've seen on my Instagram stories.  One of the most traditional meals, it is prepared with only a few ingredients and with only two seasonings: salt and pepper.  For my meals I choose to use Podravka Salt "Salut", which I highly recommend (if you do not have access to this type of salt, you can use an alternative).

Ingredients:
Veal
Red Onion
Carrot
Butter
Olive Oil
Salt & Pepper
Laurel Leaf
Toothpicks

Process:
Cut the veal into cubes (approx. 2cm diameter), season with salt and pepper.  Cut the onion into 4 parts and then separate the layers.  Chop the carrots into equal, round pieces..

Arrange the shish through the toothpick, starting with the carrots, followed by the onion, veal, onion again and then end once again with the carrot.  Carrots are the strongest and they hold the shish together.

Melt the butter and heat the olive oil inside the pan.  Place the shish kebab you prepared inside the pan.  When it starts to change colour from one side, turn over each one individually.  Once it looks cooked from the other side as well, pour boiling water over it.  Add two Laurel Leafs to the pan, cover it, lower the temperature and let it simmer until the meat is soft.  When the water boils, gradually keep on adding small amount of boiling water.  Do not mix so it doesn't fall apart, just occasionally shake the pan.

Cooking time is about one and a half hours.  Serve with boiled rice.

 
U više navrata ste tražili da raspišem i na blog postavim recept za šiš ćevap kojeg ste vidjeli na stori objavama. Jedno od najpopularnijih jela naše tradicionalne kuhinje sprema se sa samo nekoliko sastojaka i sa svega dva začina: so i biber. U svojim jelima koristim Podravkinu so Salut. Toplo vam je preporučujem.
 
Sastojci: 
Teleća šnicla 
Crveni luk 
Mrkva
Puter 
Maslinovo ulje 
So, biber 
Lovorov list
Čačkalice
 
Postupak:
Meso isijecite na kocke promjera cc 2cm, posolite i pobiberite. 
Luk isijecite na četiri dijela, a onda odvojite slojeve (razlistajte ga) 
Mrkvu isijecite na kolutice.
 
Na čačkalicu redajte šiš tako što ćete početi kolutićem mrkve, nakon toga nižite luk, pa meso, pa opet luk, pa završite  s mrkvom. Mrkva je najčvrsca I držat će šiš kompaktnim. 
 
Zagrijte tavu, pa na njoj rastopite puter i maslinovo ulje. Ili maslinovo ulje i biljnu mrs. Poredajte šiš. Kada porumeni s jedne strane, svaki pojedinačno lagano prevrnite. Kada porumeni i s druge strane, prelijte ga kipućom vodom. Naspite vode toliko koliko je potrebno da obgrize meso. Stavite 2 lista lovora, poklopite, smanjite temperature i pustite da krčka dok se meso potpuno ne razmekša. Kada voda uvrije, postepeno dodajite novu količinu vrele – ključale vode.  Nemojte mijesati da se ne raspadne, samo povremeno protresite posudu.
 
Vrijeme kuhanja je otprilike sat I pol.
 
Poslužite uz raskuhanu rižu.

Ingredients:
2 large chilly (to be thinly sliced (for those who wish to reduce spice levels, remove the seeds)
2 red bell pepper thinly sliced
1 green bell pepper thinly sliced
1 Tbsp freshly grated ginger
1 lemongrass stick

1/3 cup of rice vinegar
1/2 cup water (or chicken broth)
3 Tbsp sugar
2 Tbsp fish sauce
Chicken breast
Salt (Salut from Podravka or alternative)
2 Tbsp Olive Oil
Rice
 
Process:
Saute the red/green bell pepper & chilly on oil olive, add the grated ginger and lemongrass chopped into small pieces.  In case you do not have lemongrass, you can skip this ingredient.  When the paprika softens, add the sugar, leave it for a minute to caramelise before adding the rice vinegar and fish sauce.  Stir and let it simmer for 5 minutes.

Meantime, cook the rice (ratio 1:2).  If you are using one cup of rice, add 2 cups of boiling water.

Add a teaspoon of Salut Podravka Salt (or alternative), cover and decrease the heat for the rice to simmer.  Do not lift the pot lid.  After 12 minutes, switch off the stove and leave it covered until serving.  The rice will absorb the water and won't stick.

Next up, prepare the chicken.  Cut the chicken breast horizontally to make it thinner.  The only ingredient which we use here as well is salt.  Rub the chicken with a teaspoon of Podravka Salut Salt (or alternative)  and place it into the saucepan with the sauteed vegetables.  Cover it and let it cook in that sauce.  It will be ready in 10 minutes.

Serve with rice and fresh herbs.

Sastojci:
2 veće chilly papričice isjeci na prutiće  (za one koji zele ublaziti ljutinu, izvadite sjemenke)
2 crvene roge isjecena na prutiće
1 zelena paprika isječena na prutiće
1 velika kašika svježe rendanog djumbira
1 prutić limunove trave
 
1/3 solje rižinog sirćeta
1/2 solje vode (ili pileceg temeljca)
3 kašike šećera 
2 velike kašike ribljeg sosa
Pileća prsa 
So (Salut od Podravke)
2 kasike maslinovog ulje
Riža
 
Proces:
Papriku i chilly predinstati na maslinovom ulju, dodati narendani djumbir I limunovu travu isjecenu na kolutice. Ukoliko ne mozete naci limunovu travu izostavite ovaj sastojak. Kada paprika omeksa dodajte secer, pustite minuticu da se karamelizira prije nego dodate rizino sirce I riblji sos. Promijesajte i ostavite da krcka 5 minuta.
 
U medjuvremenu stavite rizu da se kuha. Omjer 1:2

Ako koristite jednu solju rize stavite 2 solje kljucale vode.
Dodajte kašičicu Salut Podravkine soli, poklopite I smanjite vatru toliko da riza lagano krcka ali ne kipi. Ne dizite poklopac. Nakon 12 minuta iskljucite vatru i ostavite poklopljeno do serviranja. Riza ce lijepo upiti vodu I ostati razabrana. 
 
Potom pripremite piletinu. Pileca prsa prerezite horizontalno, tako da stanjite debljinu mesa. Jedini zacin koji I ovdje koristimo je so. Utrljajte manju kasicicu Podravkine Salut soli u meso i stavite piletinu u tavu u kojoj vam se dinsta povrce. Poklopite I pustite da se skuha u tom sosu. Bit ce gotova za desetak minuta.
 
Posluzite uz rizu I svjeze zacinsko bilje.