Darlings, by popular demand, I bring you the recipe of the skewers that were served (just as a bite, not as full meal) to hundreds of inhabitants of Cluj last Saturday, a holy day. With a bit of luck, in a few days I will be able to offer you the recipe for the onion jam brought by Mircea Groza from Zalău, a jam that was a perfect match for the meat on the skewers (I don’t know how many people got jam, I know I tasted it and I also know many of those who tasted it said they wanted the recipe). So what did we put on the skewer to make it so good? Chicken (happy chicken breast from Agricola Bacău – a product I highly recommend, a product that I use frequently and which has never disappointed me), Kaiser, fresh sausages (these were also from Agricola), red onion and white onion, bell pepper. Naturally, nothing unseen so far. The detail that gave a special taste to the ingredients on the skewer was the mixture of spices that I had prepared with a day in advance and which I sprinkled over the entire skewer.
The mixture I mentioned is made of (I give you reduced quantities because probably you will never need ten kilograms of it): one tablespoon and a half of coarse or semi-coarse salt, one teaspoon of ground black pepper, a teaspoon of sweet paprika, half a teaspoon grounded rosemary, half a teaspoon of dried basil, half a teaspoon of dried thyme and half a teaspoon of garlic powder. Mix them well and you will be able to store them in a jar with a lid for a long time so that you can use them when and how you need them.
In order for these flavors to befriend the meat and the vegetables, I put them together (what I mean to say is that I seasoned the skewers) at cold temperature for 24 hours. The result was good.
UPDATE: I received the onion chutney recipe from Mircea Groza Onion chutney
700-800 grams of red onion
a bunch of green onion
2-3 stalks of green garlic
a bunch of dill
one red bell pepper and one yellow bell pepper
200 grams of brown sugar
100 milliliters of strawberry or red wine vinegar
100 milliliters of red wine
½ teaspoon of coarsely crushed coriander
a bit of salt and pepper (to taste)
Clean the onions, cut them in half, remove the stem, dice them or chop them into large cubes, mix them with half the quantity of sugar and let them macerate for one hour.
Slice the green onions and the green garlic, mix them with the rest of the sugar and with the bell peppers cut into cubes and let them macerate.
Put the onion to boil in a pan with a thick bottom and keep stirring, when the onion has softened add the green onion, the garlic and the bell peppers, and then let them boil and add the wine, when the alcohol has evaporated add the crushed coriander and the cloves, let it boil and when the sauce is reduced, add the vinegar and the finely chopped dill, allow it to boil one more time until the liquid is evaporated and the composition is consistent.
Let it cool.
You can make this recipe with white onion, but in this case you would have to use white wine vinegar and white wine.