Romania - Herbed Chicken Kebabs marinated in Garlic Yoghurt
Land of myth & legend, Romania sits at the crossroads of central, eastern and south-eastern Europe. Home to one of the largest tracts of undisturbed forest in Europe, Romania has extraordinary bio-diversity. Natural & semi-natural ecosystems cover almost half the country & its caves, flower-meadows and wet-lands are home to many animals that are virtually extinct in the rest of Europe. The River Danube flows through 10 countries before emptying into the Black Sea via Romania’s Danube Delta. Near neighbours include Moldova to the east, Ukraine to the north, Hungary to the west, Serbia to the south-west & Bulgaria in the South.
The diversity in Romanian cuisine is almost as astonishing as the country’s bio-diversity. Over the centuries the cooks of Romania gather in the secrets of many culinary traditions to form a cuisine of unique character. Within the kitchens of Romania we find the influences of Turkish cuisine & also food practices from Greece, Hungary, Austria, & Germany. There are also culinary elements from eastern European neighbours as well as other Slavic speaking countries such as Russia. There are even remains of Italian cooking to be found, threading its way back in time to the Romans who occupied this abundant land 2 millennia ago.
Our Romanian Recipe was
Herbed Chicken Kebabs marinated in Garlic Yoghurt
According to Barbara Rolek from
About.com, Inc,
“This recipe for
Romanian chicken kebabs or frigarui can be made with
seasoned chicken only or a
combination of chicken and veggies.
Frigarui is also made with pork or beef and
sometimes bacon
skewered with onions, peppers, tomatoes, and mushrooms and then
grilled.
It is a popular Romanian street food”. I doubled Barbara’s recipe
which I found at:
Romanian Chicken Kebabs or Frigarui
Prep Time: 20 minutes
Cook Time: 15 minutes
Should be marinated overnight.: 24 hours
Total Time: 24 hours, 35 minutes
Ingredients:
· 1kg
(2 pound) boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
· 3
tbs mixed chopped herbs (thyme, rosemary, parsley, organo)
· 1
tsp pepper
· Juice
of 1 lemon
· 2
teaspoon sugar
· 1
teaspoon fresh ginger - crushed
· 4
cloves crushed garlic
· 200
gm (3 ounce) plain yoghurt
Preparation:
1.
combine herbs, pepper, lemon juice, sugar, ginger, garlic and
yoghurt
2.
Add chicken cubes, covering all the pieces with marinade, and
refrigerate overnight or at least three hours.
3.
Thread chicken pieces on skewers that have been soaked in
water for about an hour so they don't catch fire on the grill.
4.
Heat bbq grill
5.
Grill chicken kebabs on greased grates about 10-15 minutes or
until done. These can also be prepared on an indoor grill, broiler or oven.
6.
Serve with a sauce like mujjdei de usturoi made with garlic,
sunflower or olive oil and vinegar or beef stock.
Do try this recipe - it is well worth the effort of beginning the night before - it would also be great to make mini versions of these frigarui as party finger-food.
Note: Photo used under Fair Use Laws from: The Spruce Eats / Maxwell Cozzi
follow the link below to see their great recipe for Romanian frigarui
https://www.thespruceeats.com/romanian-chicken-kebabs-frigarui-recipe-1137270
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