These grilled Romanian mici, also called mititei, are juicy, savory and garlicky — a perfect addition to any cookout. They’re easy to prepare, naturally gluten-free, require just a few pantry staples, and often taste even better when made ahead. Regional and family recipes vary: some use beef and pork, others beef and lamb. Two ingredients that distinguish mici are garlic, which gives them their characteristic flavor, and baking soda, which tenderizes the mixture and creates a light, fluffy texture.
Ingredients You Need for Romanian Mici
- Meat: The most common combo is beef and pork. I like beef and lamb for extra richness, but use whatever mix you prefer. Aim for meat with about 20–30% fat so the mici stay juicy.
- Garlic: Grated or finely minced. Adjust to taste — garlic is central to the flavor.
- Baking soda: Helps tenderize the meat and creates that signature airy texture that sets mici apart from other Balkan kebabs.
- Seasonings: A simple blend of dried thyme, paprika, salt and freshly cracked black pepper works beautifully.
- Carbonated water: Added to the mixture to help distribute seasonings and keep the mici moist while cooking.
- Beef bone broth (optional): For the most flavorful, juicy mici, replace some or all of the carbonated water with beef bone broth if you have it.
What Are Mici?
Mici (pronounced meet-ch), or mititei, are small, skinless meat sausages from Romania. Traditionally made from a blend of ground beef, pork and sometimes lamb, they’re seasoned with garlic, salt, black pepper, thyme and paprika. Baking soda and carbonated water are mixed in to tenderize the meat and keep the texture light and juicy. Mici are most often grilled over charcoal and served with mustard and bread.
Once a ubiquitous street food across Romanian towns and markets, mici are now more commonly found in restaurants and at backyard barbecues. They remain extremely popular — an estimated hundreds of millions are eaten annually in Romania — and are considered an iconic national dish.
Serving Suggestions
Serve mici with a generous spoonful of yellow or Dijon mustard and rustic bread. In restaurants they’re often accompanied by fried potatoes or a simple salad.
Tips for Perfect Mici
1. Meat blend
- Beef and pork is the classic combination; beef and lamb also works and adds richness. The type of meat affects both flavor and texture, so choose a mix you enjoy.
- Use ground cuts with 20–30% fat content for the best balance of flavor and juiciness — ground chuck, pork shoulder or lamb shoulder are good choices.
2. Let it rest
- Chill the shaped mici in the refrigerator for at least 6 hours and ideally overnight. This resting period allows the seasonings to meld and gives the baking soda time to tenderize the meat. You can also freeze them for up to 6 months.
3. Grill technique
- Cook over medium heat to avoid charring. Turn frequently so the mici hold their shape and brown evenly. Total cooking time is typically around 12 minutes depending on size and grill heat.
You can also find this recipe in my cookbook.
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Grilled Romanian Mici (AKA Mititei)
Ingredients
- 2 pounds ground beef
- 1 pound ground lamb, substitute pork
- 6 garlic cloves, finely grated
- 1 tablespoon kosher salt
- 2 teaspoons baking soda
- 1 teaspoon dried thyme, substitute oregano
- 1 teaspoon paprika
- 1 teaspoon freshly-cracked black pepper
- 1/2 cup carbonated mineral water
- Dijon mustard, for serving
Instructions
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In a large bowl, combine the ground beef, ground lamb (or pork), grated garlic, kosher salt, baking soda, dried thyme, paprika and freshly cracked black pepper. Mix thoroughly by hand until the mixture is well combined and slightly tacky, about 4–6 minutes.
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Line a baking sheet with parchment. Wet your hands and shape the mixture into small log-shaped kebabs about 3.5 inches long and 1 inch thick. Arrange them on the baking sheet, cover and refrigerate for at least 6 hours or overnight. They freeze well for up to 6 months.
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Preheat your grill to medium direct heat. For pellet grills or high-heat sear setups, follow manufacturer guidance (some recipes call for higher initial sear temperatures).
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Grill the mici, turning often to avoid burning, until browned on all sides and cooked through, about 10–14 minutes depending on thickness and heat.
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Transfer to a platter and serve hot with Dijon or yellow mustard and bread.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.