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For the Kebabs
|400g Cubed Chicken Breast|
|15cm Sliced Albanian Salami|
|1 Cubed Red Peppers|
For the Marinade
|2 Cloves Diced Garlic|
|1 Tbsp Paprika|
|1 Tbsp Honey|
|1 Tbsp Oregano|
|2 Tbsp Olive Oil|
My Albanian Chicken Kebabs are inspired by the flavour of Albanian Salami and with them being so easy to make, the whole family will enjoy making them with you. Beautifully tender chicken with Albanian Salami on skewers forming a delicious combination of textures complimented with spicy and smokey flavours. A perfect quick dish for the BBQ or grill.
So firstly lets tackle what Albanian Salami, Suxhuk actually is, I know some of you will want to know before you try this these tasty Albanian chicken kebabs.
Salami, or Sujuk as it’s better known is a form of sausage that is very popular in the Balkans, the Middle East and Central Asia. Sausage casing is stuffed with ground meet (normally beef in Albania) along with various spices such as cumin, sumac, garlic, paprika and salt and then allowed to dry for several weeks.
I love seeing it hanging up in nearly all butchers windows where ever you go in Albania and surprisingly tasting slightly different from maker to maker. If you’re buying some while in Albania don’t be afraid to try a little first, it’s great to sample and the butchers will love to let you too!
I love cooking these chicken and salami kebabs on my grilling machine (I use my George Foreman ) however you can cook them on a BBQ or place them onto a baking tray and cook under the grill on your oven.
Prepare the Kebabs
You will need 5 kebab sticks / skewers. If you are using wooden ones then leave them to soak in cold water for 10 minutes first to prevent them burning.
Start with a piece of chicken and push it down the skewer leaving about 5cm at the bottom to hold.
Add a piece of red pepper followed by a piece of Albanian salami then another piece of chicken. Repeat the pattern 5 times and finish with a piece of chicken on top.
Follow this pattern for the rest of the skewers making 5 in total. If there is any ingredients left, make up an extra skewer or add another layer to each one using them up.
Place on a tray or board to rest while the marinade is made.
Prepare the Marinade
Mix together the olive oil, garlic, salt, pepper, paprika, oregano and honey in a small bowl.
Brush the marinade over the kebabs ensuring you cover all sides and leave to rest for 10 minutes before cooking. Alternatively you can cover these with cling film and keep these in the fridge for up to 24 hours.
Place the kebabs on a grilling machine such as a George Foreman, close the lid and cooking for 10 -12 minutes on a high setting. Turn the kebabs occasionally. You can also cook these kebabs under the grill on a baking tray or on the BBQ.