Barbecues are very important in Romania. They are a great occasion to spend time with family or friends, around plates of delicious foods. Romanian chicken kebabs, or frigarui as we call them, are an unmissable dish from barbecues, alongside the classic mici and pork neck steaks.

The frigarui are skewers with marinated chicken meat and a selection of different vegetables. They are best grilled on the barbecue, over flaming hot coal, to get that summery charcoal taste that adds so much flavour to the meat.

During the last barbecue I hosted in my garden, I made a selection of Romanian chicken kebabs for my friends. I bought deboned chicken thighs from the butcher and marinated them about two hours before cooking. Needless to say, everyone loved them, so I thought to share with you my recipe for the Romanian frigarui.

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The Ingredients for the Romanian Chicken Kebabs

An orange bowl with pieces of meat covered in herbs and spices

You can make Romanian frigarui with a selection of different meats, as long as they cook quickly and retain their moisture. Nobody likes dry meat. The best part of the chicken to use for this recipe are the thighs, as they don’t dry easily and the meat is tender and juicy once cooked on the grill.

To marinate the chicken thighs I used a combination of herbs and spices: garlic, fresh thyme, dried dill, chilli flakes, salt, pepper, lemon juice, and olive oil.

When it comes to vegetables, you can use the ones you like best. I chose peppers, red onions, and courgettes for this recipe of frigarui. I thought they work best on the grill and they also are firm enough to be skewered.

How to Make the Romanian Frigarui

The Romanian chicken kebabs on the skewers, prepared for the grill

The first step in making this recipe of Romanian frigarui is to marinate the meat. Simply cut the chicken in bite size pieces, and mix them with all the herbs and spices. Then add the lemon juice and olive oil. Because I used lemon juice, I only left the chicken to marinate for 2 hours. Whilst lemon can tenderise the meat, if left for more than three hours, it can have the opposite effect and instead of juicy chicken you will end up with tough, dry and rubbery meat.

Whilst the chicken marinated, I soaked the wooden skewers in water, making sure they were completely submerged. This is an important step if you are using wooden skewers, to prevent them catching fire on the grill. I also prepared the vegetables, cutting them into chunky pieces.

After two hours, I started building the frigarui: I started with a layer of onions, and then I alternated meat with vegetables until I reached the top. As much as possible I tried to have one layer of meat with one layer of vegetables.

Before I placed the Romanian chicken kebabs on the hot barbecue, I sprayed them with a little bit of oil, so they don’t stick to the grill. The skewers don’t take long to cook, around 3-4 minutes on each side.

I served the frigarui alongside other typical Romanian barbecue meats, as well as a tomato salad, a rice salad, fresh cheese, pickles, and fries.

Notes and Tips:

The frigarui over a black round barbecue with coals inside it.

If you are using wooden skewers, don’t skip soaking them in water, to prevent them from catching fire. If you are using metal ones, you can skip this step.
You can use any vegetables you want for this Romanian chicken kebabs recipe, or none at all. It’s all up to your preference.

Romanian Chicken Kebabs – Frigarui

This frigarui recipe is a Romanian barbecue favourite. The flavours of the grilled Romanian chicken kebabs are so good that you will want to make this recipe every time you fire up the grill.

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Prep Time 10

Cook Time 15

Marinating time 2

Course Main Course

Cuisine Romanian

Servings 4 people

Ingredients

1 kg deboned chicken thighs
1 tsp salt
2 tsp black pepper
2 tsp chilli flakes (I used Urfa Biber chilli, which are smoked and not very spicy)
2 tsp dried thyme
1 juice from one lemon
2 tbsp olive oil
2 red peppers
1 courgette
2 medium red onions

Instructions

Cut the chicken into bite size pieces
Make the marinade by mixing the salt, pepper, chilli flakes, and dried thyme.
Mix the chicken with the marinade, then add the olive oil and the lemon juice. Mix well.
Leave to marinate in the fridge, for 2 hours.
If you are using wooden skewers, submerge them in water for a minimum of 30 minutes.
Cut the vegetables in chunky pieces, all around the same size.
After two hours have passed, start building the kebabs. Start with a slice of onion, and then alternate meat with vegetables until you reach the top.
Before grilling, spray the chicken kebabs with olive oil.
Grill over the charcoal barbecue for around 3-4 minutes on each side.
Serve along with other barbecue favourites such as fries, tomato salad, or pickles.

FAQ:

Can you make the Romanian chicken kebabs in a pan?

Yes, you can make the frigarui in a pan as well, if you don’t have a barbecue or a garden. They will taste as delicious, but will not have that extra charcoal flavour.

How to store the Romanian chicken kebabs leftovers?

You can store the leftovers in a glass Tupperware container, with a lid. You can enjoy them cold the next day.

How long do the Romanian frigarui last for?

If stored correctly, the frigarui will last in the fridge for up to four days.

For more delicious Romanian dishes, check out my recommendations below:

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Barbecue Dishes, Main meals

Romanian Chicken Kebabs – Frigarui Recipe