|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||3%|
|Total Sugars 4g|
|Vitamin C 7mg||33%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It is said that shish kebab, also spelled kabob, kebap, kabab, comes from Turkish and refers to meat threaded on a skewer and grilled (literally, kebab means "skewer.")
Kabobs were born over the open field fires of the soldiers of the Turkic tribes who used their swords to grill meat.
This recipe for Romanian chicken kabobs/kebabs or frigarui is made with seasoned chicken only or a combination of chicken and veggies. Frigarui also can be made with pork or beef and sometimes bacon skewered with onions, peppers, tomatoes, and mushrooms, and then grilled.
This popular Romanian street food is typically served with a garlic sauce known as mujdei de usturoi. As you might imagine, there are as many versions of this sauce as there are cooks in Romania.
"The chicken kebabs were easy to make and had excellent flavor and texture after marinating for several hours. The garlic sauce was strong, but it was amazing. Chicken breasts can become dry when overcooked—look for a temperature of about 165 F." —Diana Rattray
For the Chicken:
1 pound boneless, skinless chicken breasts
For the Marinade:
1/2 cup mixed tender chopped herbs, such as thyme, rosemary, parsley
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
1/2 teaspoon ground ginger
2 medium garlic cloves, crushed
1/3 cup plain yogurt
For the Garlic Sauce:
1 whole garlic head, peeled and separated into cloves
1 teaspoon salt
2 tablespoons sunflower oil, more for the grill
1/2 cup sour cream
Freshly ground black pepper, to taste
Marinate the Chicken
Gather the ingredients.
Cut the chicken into 1 1/2-inch cubes.
Add chicken cubes, completely coating all the chicken pieces with marinade, and refrigerate, overnight or at least three hours.
Make the Garlic Sauce
Gather the ingredients.
On a work surface, mince the garlic with the salt, crushing with the side of a knife until it is a paste consistency. Alternatively, use a mortar and pestle.
Put the garlic paste in a small bowl. Add the oil. Whisk until well combined and emulsified, about 3 minutes.
Add sour cream and plenty of black pepper. Mix well. Set aside.
Grill the Chicken
Prepare a gas or charcoal grill to medium heat (350F to 375F). Thread the chicken pieces on wooden skewers that have been soaked in water for about an hour so they don't catch fire on the grill (or use metal skewers).
Grill chicken kebabs on greased grates about 10 to 15 minutes or until done, turning several times while cooking. These can also be prepared on an indoor grill, under a broiler or in the oven. Serve with the mujjdei de usturoi sauce.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
- Thread tomato wedges and chunks of mushrooms and onion between the cubes of chicken.
- Thread a square of bacon between the chicken cubes.
How to Store
- Refrigerate leftover chicken kebabs in a covered container within 2 hours and eat within 3 to 4 days.
- To reheat a chicken kebab, wrap it in foil and reheat in a 250 F oven until the meat reaches 165 F.