Table Trotter

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Dinner night · Romania

Frigărui de Pui

Garlicky paprika chicken skewers with blistered red onion and bell pepper, served with cool cucumber yogurt.

Tried at our table
Prep
25 min
Cook
16 min
Total
75 min
Serves
2 generously
Budget
$23–$33

These Romanian-themed chicken skewers alternate marinated thigh meat with red onion and bell pepper, then cook under the broiler, on a grill, or in an air fryer. Garlic, paprika, thyme, lemon, and a little mustard give the meat a savory summer-grill flavor. Rice or warm flatbread and cucumber yogurt round out the plate.

Why we love it

Skewers make familiar ingredients feel playful and let each family member choose more chicken or vegetables. The shared batch stays mild, while hot paprika or chile can be added to Tony’s serving. Broiling avoids dependence on outdoor weather and keeps the total project bounded.

Field notes · Origin & culture

“Frigărui” is the Romanian word used for skewers or kebabs, and chicken versions are common grilled foods. Romanian recipes vary widely in marinades and vegetables, so there is no single canonical formula. This accessible version uses flavors common in the region but should be understood as a family weeknight adaptation.

Noteworthy ingredients

  • Romanian sweet paprika: A European sweet paprika is ideal, but standard sweet paprika from any listed store works. Smoked paprika is a tasty but less typical substitution.
  • Summer savory: Used in Romanian cooking and sometimes sold at specialty stores. Dried thyme is an easy substitute.
  • Elderflower cordial: Find it at Whole Foods, larger Safeway stores, IKEA food markets, or European specialty shops. It makes a quick socată-inspired drink; traditionally fermented homemade socată is more involved.
  • Țuică or pălincă: Romanian fruit brandies are specialty liquor-store items. Slivovitz or a clean plum brandy is a reasonable substitute in the cocktail.

Prep — 25 min

  1. If using wooden skewers, soak them in water for at least 30 minutes.
  2. Cut chicken into uniform 1½-inch pieces. Cut the pepper and onion into similar-size squares, keeping onion layers doubled so they do not burn.
  3. Mix oil, sweet paprika, thyme, mustard, 3 minced garlic cloves, zest and juice of ½ lemon, salt, and black pepper.
  4. Toss chicken with the marinade. Refrigerate for 30 minutes if time permits; do not exceed 4 hours because of the lemon.
  5. Grate or finely dice half the cucumber. Mix it with yogurt, the remaining grated garlic clove, chopped dill, a pinch of salt, and a squeeze of lemon. Chill.
  6. Thread chicken, pepper, and onion loosely onto skewers, leaving tiny gaps so heat can circulate. Keep one child skewer free of any hot paprika.
  7. Heat the broiler with a rack 5–6 inches below the element. Set a wire rack over a foil-lined sheet pan and lightly oil it.

Cook — 16 min

  1. Arrange skewers on the rack without touching.
  2. Broil for 6 minutes, turn, then broil another 5–7 minutes until browned and the thickest chicken piece reaches at least 165°F.
  3. If more color is needed, rotate once more and broil 1–2 minutes, watching closely.
  4. For an air fryer, cook at 390°F for roughly 10–13 minutes, turning halfway; make sure skewers fit safely and do not contact the heating element.
  5. Rest for 3 minutes. Dust Tony’s skewers with hot paprika or chile flakes if desired.
  6. Warm flatbread during the final minute or fluff the cooked rice.

Serving

Lay the skewers over rice or flatbread and add cucumber yogurt on the side. Scatter dill or parsley over the plate and offer lemon wedges. Slide the child’s food off the sharp skewer before serving. Refrigerate leftovers up to 3 days; remove meat and vegetables from skewers before storage. Reheat briefly in the air fryer or a covered skillet so the chicken does not dry out.

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