Albanian-Style Chicken Kebabs

Albanian-style Chicken Kebabs

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Chef Potpie (Laurel)


After reading about Albanian salami, I find that beef summer sausage is the closest thing I can find to sub for it, at least where I live. Served with rice and a glass of wine I think this will make a nice light summer meal on the patio!


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20 Min
20 Min



  • 1 lb
    chicken breasts, cut into 1-inch cubes
  • 1
    20 oz beef summer sausage, (such as armour), sliced 1/4-inch
  • 1
    red bell pepper, cubed
  • 5-6
    skewers soaked for 30 minutes if wooden

  • 2 Tbsp
    olive oil
  • 1 Tbsp
  • 1/2 Tbsp
    dried oregano
  • 1/2 Tbsp
  • 2 clove
    garlic, minced
  • ·
    salt and pepper

How to Make Albanian-Style Chicken Kebabs


  1. Leaving some room on the bottom of the skewer so you can hold it, skewer a piece of chicken, then a slice of bell pepper, then a slice of sausage. Repeat this 5 or 6 times, dividing ingredients between all skewers, adding any leftovers to skewers until all ingredients are used, finishing each with a piece of chicken.
  2. Mix together all marinade ingredients in a bowl.
  3. Brush marinade on all sides of the kebab, making sure everything is coated. Let skewers rest for 10 minutes. (At this point you can wrap the kebabs in plastic and refrigerate up to 24 hours.)
  4. Grill kebabs until chicken is done, 5-8 minutes approximately, turning occasionally.

Printable Recipe Card

About Albanian-Style Chicken Kebabs

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mediterranean

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