Albanian Chicken Kebabs infused with flavours of Albanian Salami

Chicken Kebabs
Shishqebap me Mish Pule

Yum

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Ingredients

Adjust Servings:
For the Kebabs
400g Cubed Chicken Breast
15cm Sliced Albanian Salami Slice into 1cm thick slices.
1 Cubed Red Peppers
For the Marinade
Salt
Pepper
2 Cloves Diced Garlic You can use garlic olive oil as an alternative
1 Tbsp Paprika
1 Tbsp Honey
1 Tbsp Oregano
2 Tbsp Olive Oil

Nutritional information

263
Calories
3.2g
Sugar
8g
Sat Fat
13.6g
Fat
25.4g
Protein
9.4g
Carbs
1/5
Serving
Cuisine:

Ingredients

  • For the Kebabs

  • For the Marinade

Directions

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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.

Albanian Chicken Kebabs

Steps

1
Done

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.

2
Done

Start with a piece of chicken and push it down the skewer leaving about 5cm at the bottom to hold.

3
Done

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.

4
Done

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.

5
Done

Place on a tray or board to rest while the marinade is made.

6
Done

Prepare the Marinade

Mix together the olive oil, garlic, salt, pepper, paprika, oregano and honey in a small bowl.

7
Done

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.

8
Done

Grilling

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.

9
Done

Serving

Serve as kebabs or great when removed the skewers and mixed into a salad.

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2 Comments Hide Comments

So glad you liked them, we’ve been having them weekly at the moment! Thank you for the nice comment 🙂

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