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- Chicken fillet 700 grams
- Butter 1 cube
- Mint a few fresh leaves
- Tomato paste 1 tablespoon
- Pepper paste 1 tablespoon
- Savory to taste
- Dried mint 1/2 teaspoon
- 1/2 teaspoon chili flakes
- Black pepper 1/4 teaspoon
- Lemon juice 2 tablespoons
- Vegetable oil 10-15 tablespoons
- Salt to taste
- Main Ingredients Chicken
- Serving 3 servings
Knife, skewers, plate, barbecue or grill (can be electric).
Step 1: pickle the chicken.
Cut the chicken into medium-sized pieces.
In a bowl, mix all the ingredients necessary for preparing the marinade. Add vegetable oil in the last turn, add it exactly enough to make the marinade sufficiently liquid.
Put the pieces of chicken in the marinade, mix very carefully, cover and leave on 4 hours or at night. The chicken should marinate in the refrigerator.
Step 2: fry the chicken shish kebab.
Remove the chicken pieces from the marinade and put them on the skewers. Put on a plate and let lie at room temperature for 15-30 minutes.
Heat the barbecue or grill, depending on what you will cook shish kebab (of course, on the coals tastier). Put skewers with chicken and fry them, turning over, over 3-4 minutes. Chicken, and especially fillet, is cooked very quickly, it is important not to dry it.
Put the prepared shish-kebab on a plate and slowly grease it with butter.
Step 3: serve chicken shish kebab.
Sprinkle chicken shish kebab with fresh mint leaves and serve lightly with lemon juice. Serve with a side dish of fresh vegetables or herbs.
Enjoy your meal!