📝 About This Recipe
Experience the heart of a Romanian summer barbecue with these vibrant, smoky, and succulent Frigărui. Traditionally featuring a melody of marinated pork and chicken interlaced with garden-fresh vegetables and salty smoked bacon, these skewers are a masterclass in balanced Balkan flavors. Whether cooked over charcoal or a stovetop grill, they deliver a rustic, charred perfection that pairs beautifully with bold garlic sauces and traditional sides.
🥗 Ingredients
The Proteins
- 500 grams Pork shoulder (cut into 1.5-inch cubes)
- 500 grams Chicken breast or thighs (cut into 1.5-inch cubes)
- 150 grams Smoked bacon or pancetta (thickly sliced into squares)
The Marinade
- 4 tablespoons Extra virgin olive oil
- 4 pieces Garlic cloves (minced into a paste)
- 1 tablespoon Smoked paprika (sweet or spicy depending on preference)
- 1 teaspoon Dried thyme (a staple in Romanian cooking)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Salt and black pepper (to taste)
The Vegetables
- 1 large Red bell pepper (cut into 1.5-inch squares)
- 1 large Green bell pepper (cut into 1.5-inch squares)
- 2 medium Red onions (cut into wedges or thick squares)
- 1 medium Zucchini (sliced into 1/2 inch rounds)
- 12-15 pieces Cherry tomatoes (kept whole)
👨🍳 Instructions
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1
Prepare the meat by cutting the pork shoulder and chicken into uniform 1.5-inch cubes. This ensures even cooking across the different types of protein.
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2
In a large glass bowl, whisk together the olive oil, minced garlic, smoked paprika, dried thyme, lemon juice, salt, and pepper to create the marinade.
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3
Add the pork and chicken cubes to the marinade, tossing thoroughly to ensure every piece is well-coated. Cover and refrigerate for at least 2 hours, or ideally overnight, to tenderize the meat.
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4
If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent them from burning.
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5
Prepare the vegetables by cutting the peppers, onions, and zucchini into pieces roughly the same size as the meat cubes.
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6
Begin threading the skewers. Start with a piece of meat, followed by a piece of bacon, then a vegetable (onion, pepper, or zucchini). Repeat the pattern until the skewer is full, ending with a piece of meat.
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7
Preheat your outdoor grill or indoor grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
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8
Place the skewers on the grill. Allow them to sear undisturbed for 3-4 minutes on the first side to develop a nice crust.
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9
Turn the skewers 90 degrees every few minutes. Total cooking time should be around 15-20 minutes, or until the pork is cooked through and the chicken reaches an internal temperature of 165°F (74°C).
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10
During the last 5 minutes of grilling, you can lightly brush any remaining marinade over the vegetables for extra flavor.
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11
Remove the skewers from the heat and place them on a warm platter. Tent loosely with aluminum foil and let them rest for 5 minutes.
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12
Serve immediately while hot, ensuring each guest gets a mix of the different meats and charred vegetables.
💡 Chef's Tips
Always include the bacon or smoked pancetta between the meat and vegetables; the melting fat bastes the leaner meat and adds a signature smoky depth. Don't pack the ingredients too tightly on the skewer; leave a tiny bit of space so the heat can circulate and cook the sides of the meat. If using pork, choose shoulder (butt) rather than loin, as the higher fat content keeps the frigărui juicy under high heat. To ensure the onions don't fall off, cut them into wedges but keep 2-3 layers together when threading. For an authentic touch, use a mix of pork and chicken on the same skewer to provide a variety of textures in every bite.
🍽️ Serving Suggestions
Serve with 'Mujdei de Usturoi'—a potent Romanian garlic sauce made by crushing garlic with salt and oil until creamy. Pair with a side of warm Mămăligă (Romanian polenta) to soak up the juices from the meat. Accompany with 'Murături' (Romanian pickles) or a fresh tomato and cucumber salad to cut through the richness. A cold Romanian Ursus or Timișoreana beer is the traditional beverage of choice for a summer 'grătar'. Offer thick slices of crusty rustic bread grilled for a minute right next to the skewers.