Roman Kebabs Food

ROMANIAN CHICKEN KEBABS (FRIGARUI)

Steps:

• Gather the ingredients.
• Cut the chicken into 1 1/2-inch cubes.
• In a zip-top bag, combine the chopped herbs, pepper, lemon juice, sugar, ginger , garlic, and plain yogurt.
• Add chicken cubes, completely coating all the chicken pieces with marinade , and refrigerate, overnight or at least three hours.
• 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.
• 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.

ROMAN KEBABS

Steps:

• Preheat oven to 450°.
• Soak 4 wooden skewers in water for 10 minutes (can use metal).
• Cut bread into thick slices, and cut mozzarella into 12 slices.
• Slice tomatoes into 3 slices each.
• Combine oil, lemon juice, oregano and seasoning in a shallow dish.
• Brush both sides of bread with oil, thread bread onto skewers, alternating with mozzarella and tomato and finishing with bread.
• Pour any remaining oil over kebabs.
• Place kebabs on a baking sheet, cook for 6-8 minutes, turning halfway through, until bread is crisp and cheese has melted.
• Serve garnished with basil.