Frigărui de pui

Ingredients

• 800 gwhole chicken breast
• 2 clovesgarlic
• 30 mllemon juice
• 120 gfull-fat plain yoghurt
• 1 tablespoonsweet paprika
• 1 pinchdried thyme
• 1/2 teaspoonground cumin
• 40 mlextra-virgin olive oil
• to tastesalt
• to tastefreshly ground black pepper

Instructions

1. 1

   Prepare the chicken

   Trim away any excess fat or cartilage from the chicken breast, then cut it into evenly sized cubes about 3–4 cm across.

2. 2

   Mix the marinade

   In a bowl, combine the yoghurt, olive oil, lemon juice, paprika, thyme, cumin, finely chopped or crushed garlic, salt and pepper. Add the chicken and mix until all the pieces are coated.

3. 3

   Marinate and skewer

   Cover the bowl with cling film and refrigerate the chicken for at least 3 hours, ideally 4–6 hours. Lift the chicken out of the marinade and thread it onto wooden skewers soaked in water for 30 minutes, or onto metal skewers.

4. 4

   Grill until cooked

   Cook the skewers on a very hot grill for about 12–15 minutes, turning them every 2–3 minutes for even browning. The chicken should be golden outside and cooked through, with a recommended internal temperature of 75°C.

What are frigărui de pui?

Frigărui de pui means chicken skewers and is a Romanian dish traditionally made with chicken threaded alongside colourful vegetables such as peppers, onions and tomatoes. This version leaves out the vegetables, keeping the focus on the seasoned chicken.

Yoghurt, lemon, garlic and warming spices give the meat a fragrant, Mediterranean-style character. A generous marinating time helps the flavours settle into the chicken before it goes on the grill.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 55g protein, 3g carbs, 13g fat.

Chicken provides most of the protein, while the olive oil and full-fat yoghurt contribute much of the fat. The small amount of yoghurt and lemon supplies some carbohydrates; the exact sodium depends on how much salt you add. Balance a serving with fresh salad, or add roast potatoes or mămăligă for a more filling plate.

The marinade ingredients

Yoghurt and lemon: the yoghurt coats the chicken, while lemon adds a bright, tangy note. Mix them thoroughly with the oil and spices so each piece gets an even coating.

Spices and garlic: sweet paprika brings colour, with thyme and cumin adding herbal and earthy notes. Finely chopping or crushing the garlic helps it spread through the marinade.

Cutting and marinating

Even pieces: cut the chicken into cubes about 3–4 cm across so they cook at a similar pace. Trim away cartilage and excess fat as you prepare it.

Chilling time: allow at least 3 hours in the fridge, with 4–6 hours preferred for a fuller flavour. Keep the bowl covered while the chicken marinates.

Threading the skewers

Wooden skewers: soak them in water for 30 minutes before threading on the chicken, as the method specifies. Metal skewers can be used without soaking.

Spacing: leave a little room between the pieces rather than pressing them tightly together. This allows heat to circulate and encourages even browning.

Getting the grill right

Hot grill: start with the grill well heated so the chicken begins to brown promptly. Turn the skewers every 2–3 minutes to colour the pieces on all sides.

Doneness: grill for about 12–15 minutes, but use the internal temperature as the clearest cue: the recipe recommends 75°C. The outside should be golden and the centre cooked through.

What to serve alongside

Traditional sides: roast potatoes or mămăligă, a Romanian polenta, make the meal more substantial. A fresh salad is another suggested accompaniment.

Fresh contrast: serve the skewers straight from the grill with a crisp salad to balance the rich marinade. If serving potatoes or polenta, add a green salad for a lighter counterpoint.

Recipe notes & tips

• Cut the chicken into evenly sized 3–4 cm cubes for more consistent cooking.
• Mix the marinade well before adding the chicken so the spices are distributed.
• Keep the chicken covered and refrigerated throughout the marinating time.
• Soak wooden skewers in water for 30 minutes before use.
• Turn the skewers every 2–3 minutes to brown the chicken evenly.
• Check that the centre reaches the recommended 75°C before serving.

Variations

• Add vegetables: thread peppers, onions or tomatoes between the chicken pieces for a more traditional colourful skewer.
• Use fresh herbs: replace the dried thyme with fresh thyme leaves for a different herbal note.
• Adjust the spice: use a little more paprika for a more pronounced paprika flavour.
• Choose metal skewers: use reusable metal skewers instead of wooden ones, skipping the soaking step.
• Serve Romanian-style: pair the chicken with mămăligă, roast potatoes or a fresh salad.

Common mistakes to avoid

• Uneven cubes: pieces cook at different speeds; cut them to a consistent 3–4 cm size.
• Rushing the marinade: the chicken has less time to take on the flavours; allow at least 3 hours in the fridge.
• Dry wooden skewers: they may scorch on the grill; soak them for 30 minutes first.
• Crowded pieces: tightly packed chicken can brown unevenly; leave a little space between cubes.
• Infrequent turning: one side may darken too much; turn the skewers every 2–3 minutes.
• Guessing doneness: colour alone can be misleading; check for the recommended internal temperature of 75°C.

How to store

Refrigerate leftover cooked chicken in a covered container and eat within 3 days. Reheat until piping hot, either in a pan or in a moderate oven; avoid prolonged heating, which can dry out the chicken.

Frequently asked questions