Chicken and Bacon Kebab-Rolls (in a Pan)
by Editorial Staff
Today we will cook chicken and bacon kebab rolls in a frying pan. You can’t imagine tastier! Surprise everyone at the festive table with a wonderful meat appetizer!
Ingredients
- Chicken fillet – 2 pcs. (about 400 g)
- Bacon – 400 g
- Garlic – 2 cloves
- Vegetable oil – for frying
- For the marinade:
Vegetable oil – 1 tbsp
Lemon (juice) – 1 pc.
Salt to taste
Ground coriander – 1 teaspoon
Directions
- Cut the chicken fillet (both parts) in half lengthwise. We beat the fillet through two layers of cling film almost to the thickness of the bacon. Sprinkle the beaten chicken fillet with salt and grease with garlic passed through a press.
- Cut the prepared chicken fillet into strips the width of the bacon.
- On each strip of chicken fillet, spread a strip of bacon and wrap it in a dense “snail” (“rose”). At some point, the chicken meat will end, but the bacon will remain – we wrap the kebabs with it (this will protect the chicken fillet from drying out, and the dish will turn out to be very juicy).
- Shish kebabs-snails are obtained in different sizes, so we alternate large ones with slightly smaller ones.
- We spread three rolls each so that the “tails” (the edges of the top strips of bacon) are pressed by the adjacent rolls.
- We string three “snails” on a wooden skewer. We do this with all the other meat rolls.
- Cooking the sauce. Pour vegetable oil and lemon juice into a small container. Add ground coriander and salt. Mix well.
- We put all the kebabs in a suitable container in which we will marinate them. We coat the kebabs with the prepared sauce. Leave to marinate for 1 hour (you can leave it overnight).
- Fry the kebabs in a little oil until an appetizing golden crust on both sides. Then we reduce the heat to a minimum and bring the kebabs to readiness under the lid.
- Serve chicken and bacon meat appetizer with fresh vegetables and pickled onions.
This is delicious!
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