Chicken Bosnian Style Recipes

BOSNIAN ĆEVAPI RECIPE

Steps:

• In a large bowl, combine beef, lamb, and salt (plus other spices if you so desire)
• Knead the mixture with clean hands for 5 minutes
• Cover the meat with plastic wrap and refrigerate overnight
• Uncover the meat and stir in minced garlic and black pepper
• Shape the mixture into small logs no longer or wider than an index finger - it is best to do this with wet hands, so the meat does not stick to you. Keep wetting your hands after each few that you roll
• Preheat your grill. Ideally, you should use a charcoal grill
• Brush the grill with some olive oil
• Grill the minced fingers on a medium heat until evenly grilled and browned on all sides
• Serve warm with Turkish flatbread and freshly chopped onion (and ajvar if you have it!)

ROMANIAN CHICKEN KEBABS (FRIGARUI)

Steps:

• Gather the ingredients.
• Cut the chicken into 1 1/2-inch cubes.
• In a zip-top bag, combine the chopped herbs, pepper, lemon juice, sugar, ginger , garlic, and plain yogurt.
• Add chicken cubes, completely coating all the chicken pieces with marinade , and refrigerate, overnight or at least three hours.
• Gather the ingredients.
• On a work surface, mince the garlic with the salt, crushing with the side of a knife until it is a paste consistency. Alternatively, use a mortar and pestle.
• Put the garlic paste in a small bowl. Add the oil. Whisk until well combined and emulsified, about 3 minutes.
• Add sour cream and plenty of black pepper . Mix well. Set aside.
• Prepare a gas or charcoal grill to medium heat (350F to 375F). Thread the chicken pieces on wooden skewers that have been soaked in water for about an hour so they don't catch fire on the grill (or use metal skewers).
• Grill chicken kebabs on greased grates about 10 to 15 minutes or until done, turning several times while cooking. These can also be prepared on an indoor grill, under a broiler or in the oven. Serve with the mujjdei de usturoi sauce.

CHICKEN "BUMP" PIE (KVRGUšA)

Steps:

• Set oven to 480F. Oil a baking pan, and place inside the oven to warm up.
• Wash the chicken. Place in a bowl. Add seasoned salt and 2 tbsp of oil. Mix, then set aside.
• Combine flour, sour cream, egg, salt and water, and mix well until smooth (about 5 min). (You can use a hand mixer.)
• Carefully take the hot pan out of the oven, and pour the flour mix in. Shake pan lightly to even out the mixture. Distribute chicken parts on top evenly. Follow up with remaining oil from the bowl.
• Return the pan to oven. Bake for 20-25 minutes at this temperature. Check on it often making sure it's not catching too much color on top. If it blushes too quickly, cover with foil.
• Turn the temperature down to 390F. Bake additional 20-25 minutes. The dough should be light yellow with brown overtones, just a little bit crunchy and tough, while softer in the middle. (The parts underneath the chicken will be softest.)
• Take out and put 1tsp of butter near each chicken piece. Return to oven for 5 minutes.
• Take out and pour milk evenly underneath the pie, starting at each corner. Turn the oven off and return the pie in for another 10 minutes.
• Pour sour cream over the pie.

CHICKEN BOSNIAN STYLE

Steps:

• Salt and peper the chicken.
• In a large skillet (mine was non-stick) heat the oil and arrange the chicken.
• Brown the chicken on both sides, then take out and set aside.
• While the chicken is browning chop green onions, bell peper, celery and garlic.
• After you take out the chicken, in the juce left over, saute the veggies and add all the seasonings.
• When the veggies get tender put the chicken breasts back in and add the lemon juce.
• Cover and simmer untill the chicken is cooked.

CHICKEN BOTI KEBABS

Steps:

• Chicken
• Smash garlic with a mortar and pestle to make a paste (you should have 1 Tbsp.) and transfer to a medium bowl. Repeat process with ginger (you should also have 1 Tbsp. You can also finely chop and then smash the garlic and ginger with the side of a chef's knife on a cutting board if you don't have a mortar and pestle.) Add yogurt, oil, salt, coriander, cayenne, and cumin to bowl and whisk to combine. Add chicken and turn to coat. Cover and let sit at room temperature at least 30 minutes, or chill up to 4 hours.
• Sumac onions
• Toss red onion, sumac, and salt in a small bowl to coat; set aside.
• Hari chutney and assembly
• Purée lime juice, chile, garlic, cilantro, mint, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor or blender until smooth and pourable. If you prefer a thinner chutney, drizzle in 1-3 Tbsp. ice water a tablespoonful at a time, processing until you reach the desired consistency. Taste and season chutney with more salt if needed. Transfer to a small bowl.
• Place sour cream in another small bowl and add 2 Tbsp. chutney; whisk to combine. Season herbed sour cream with salt. Cover both remaining chutney and herbed sour cream separately and chill until ready to serve.
• Prepare a grill for medium heat; oil grate. Thread chicken onto skewers, taking care not to pack it too tightly. Grill, turning once, until chicken is cooked through and charred in spots, 6-8 minutes. Transfer to a platter and slide chicken from skewers. (Alternatively, broil skewers on a foil-lined rimmed baking sheet, turning once, about 5 minutes per side.)
• Spread reserved herbed sour cream on cut sides of buns. Stuff buns with chicken, cucumber slices, and reserved sumac onions and drizzle with chutney. Do ahead: Hari chutney and herbed mayo can be made 1 day ahead. Cover and chill.