Ingredients
For the Chicken:
1 pound boneless, skinless chicken breasts (cut into 1 1/2-inch cubes)
For the Marinade:
1 ounce mixed chopped herbs (thyme, rosemary, parsley)
1/2 teaspoon pepper
Juice of 1/2 lemon
1 teaspoon sugar
1/2 teaspoon ginger
2 cloves crushed garlic
3 ounces plain yogurt
For the Garlic Sauce:
1 entire head of garlic (peeled and separated into cloves)
1 teaspoon salt
2 tablespoons sunflower oil or olive oil
1/2 cup sour cream
Black pepper to taste
Directions
1
In a plastic zip-top bag, combine 1 ounce mixed chopped herbs, 1/2 teaspoon pepper, juice of 1/2 lemon, 1 teaspoon sugar, 1/2 teaspoon ginger, 2 cloves crushed garlic and 3 ounces plain yogurt.
2
Add chicken cubes, completely coating all the chicken pieces with marinade, and refrigerate, covered with plastic wrap, overnight or at least three hours.
3
Cream the garlic with 1 teaspoon salt until it is of a paste consistency, either on a cutting board with a chef's knife or in a mortar and pestle.
4
Put the garlic paste in a small bowl and add 2 tablespoons oil of choice. Beat with a fork or whisk until it is very well mixed and somewhat fluffy. This should take about 3 minutes.
5
Add 1/2 cup sour cream and plenty of black pepper. Mix well.
6
This Romanian garlic sauce goes well with any grilled meat or fish, French fries or baked potatoes, pizza or whatever your heart desires.
7
Heat the grill. Thread chicken pieces on skewers that have been soaked in water for about an hour so they don't catch fire on the grill.
8
Grill chicken kebabs on greased grates about 10 to 15 minutes or until done, turning several times while cooking.
9
These can also be prepared on an indoor grill, under a broiler or in the oven. Serve with the mujjdei de usturoi.
10
Enjoy!