Grilled Romanian Mici (AKA Mititei)

These delectable Grilled Romanian Mici, commonly referred to as mititei, are bursting with juiciness, savory flavors, and a notable garlic essence—a definite must-try for your next barbecue. They are incredibly simple to prepare, gluten-free, require just a handful of ingredients, and actually taste even better when made ahead of time. Each region and household has its preferred mix of meats and spices. While some favor a blend of beef and pork, others opt for beef and lamb. Nevertheless, the two key ingredients that define the mici are garlic, which imparts a unique taste, and baking soda, which tenderizes the meat and gives the mici a light, fluffy texture.

Essential Ingredients for Romanian Mici

• Meat: The most prevalent combination of meat used throughout Romania is beef and pork. Personally, I enjoy using a mix of beef and lamb for my mici, enhancing their flavor and juiciness. Feel free to try different combinations, but ensure that the meat has an appropriate fat content, ideally between 20-30%.
• Garlic: As always, use this ingredient generously; there’s truly no such thing as too much.
• Baking Soda: This ingredient is essential for tenderizing the meat and achieving a fluffy texture, setting Romanian mici apart from other Balkan kebabs.
• Seasonings: I personally utilize a mixture of dried thyme, paprika, salt, and pepper.
• Carbonated Water: Adding carbonated water aids in the even distribution of seasonings and baking soda within the meat, ensuring the mici remain juicy while grilling.
• Beef Bone Broth (optional): The finest mici incorporate beef bone broth into the meat mixture for added flavor and juiciness during grilling. If you lack bone broth, carbonated water can serve as a substitute.

What Are Mici?

“Mici,” (pronounced meet-ch), also known as “Mititei,” are a beloved Romanian dish featuring small, ground meat sausages, typically composed of beef, pork, and occasionally lamb. The meat is spiced with various herbs and spices, including garlic, salt, black pepper, thyme, and paprika. Baking soda and carbonated water are included to help tenderize the meat, yielding a fluffy and juicy end product. Traditionally grilled over a charcoal flame, Romanian mici are served with mustard and bread.

In Romania, street vendors used to sell mici all across city streets and local markets, establishing them as the champions of street food. However, due to stricter regulations, these vendors have diminished, leading to their presence primarily in restaurants and bars. Mici are among the most favored dishes for Romanian barbecues, with approximately 440 million consumed yearly, making them an unofficial national dish.

Serving Suggestions

Typically, Romanian mici are served alongside a generous scoop of yellow mustard and bread. In restaurants, they are often accompanied by a side of fried potatoes.

Tips for Perfect Mici

1. Meat Mixture

• While beef and pork are the most common meat combinations for Romanian mici, beef and lamb can also be used, albeit less frequently. The choice of meat not only influences the flavor but also the texture, so select a mix you love.
• For juicy and flavorful mici, aim for meat with a fat content of around 20-30%. Ground beef chuck, pork shoulder, and lamb shoulder will create an excellent balance.

2. Let it Marinate

• For optimal results, allow the mici to marinate in the refrigerator for at least 6 hours, or preferably overnight. This marination period enables the seasonings to penetrate the meat and allows baking soda to tenderize it properly, achieving that airy texture.

3. Grill over Medium Heat

• The ultimate mici are grilled over medium heat to prevent burning. Be sure to turn them frequently to maintain their shape and ensure even cooking.

You can also find this recipe in my cookbook.

About the Author

Hi, I’m Ronny! In 2013, after years of grappling with weight and body image issues, I transformed my relationship with food, lost over 40 pounds, and fundamentally changed my life.

You May Also Like