1. Pat the veal and pork cubes dry with paper towels, sprinkle them with salt and a few grindings of pepper and mix them well with the oil and onions in a large bowl.
2. Cover and refrigerate for at least 3 hours, stirring them every now and then. Remove the cubes to a plate and reserve the marinade for later use.
3. To prepare "Raznjici" for cooking, arrange the veal and pork cubes alternately on skewers-either small bamboo skewers or 6- to 8-inch trussing skewers-with half a bay leaf separating each pair of cubes.
4. Broil "Raznjici" in a preheated ovenbroiler, 4 to 6 inches from the flame, or on an outdoor grill, for 10 minutes on each side, or until the cubes show no pink in the center when one is cut into.
5. The pork should not be undercooked. With either method, baste the "Raznjici" with the marinade while they are broiling.
6. "Raznjici" may be removed from the skewers before they are served, or served on the skewers. Sprinkle the chopped onions over them just before serving.
