Chicken Kebab in Garlic and Onion Marinade
by Editorial Staff
Summer is considered not only a time of continuous frying of kebabs (according to the research of British scientists, in summer a person is able to eat 3 times more juicy kebabs than at any other time of the year).
Cook: 3 hour
Servings: 4
Ingredients
- White chicken fillet (breast) – 1.5 kg
- Onions – 0.5 kg
- Garlic – 5-6 cloves
- Tomatoes – 0.3 kg
- Chicken spices – 3 tbsp
- (I prefer a mixture of black and red peppers, basil, curry, turmeric, cumin and salt)
Directions
- We start by preparing the meat for marinating. The meat should be separated from the bones and skin (I just buy the finished fillet), at room temperature. Rinse with water before cutting it into pieces.
- Then, with light movements, we turn the chicken breast into even (or close to) pieces. Unlike pork, I cut the chicken a little finer (4×4 cm approximately), my pieces turn out to be a little flat. The breast is famous for the fact that it dries quickly when cooked, but we will not allow this.
- Finely chop the tomatoes and send them to the meat. By the way, tomatoes can be chopped using a blender or food processor. The tomato juice will make the meat juicier.
Next, chop the garlic, cut the onion into half rings and add everything to the meat. The garlic and onion juice will add flavour and flavour to the chicken and make the meat even softer. - The final touch is spices. Add and mix thoroughly. If the tomatoes are not very juicy, you can add a little water. We cover with foil and send to the refrigerator for a couple of hours. In general, chicken marinates pretty quickly, so I don’t recommend leaving it in the marinade for too long. Salt is better at the very end.
- We string the meat on skewers. I’m not cheating on myself – I cook only on wooden skewers. Not for nothing, by the way. Some time ago, while cooking a kebab, I decided to try it for readiness, and not just cut or tear off a piece, but from the skewer. For another week I played the role of Joker – on one side with a strip from the edge of the mouth and sideways on the cheek – burns adorn a woman this way (I hope you shouldn’t get the “sarcasm” sign).
- Distracted. We return to our kebabs. Everything is in the first combat readiness: the meat is already on the skewers, and the coals are glowing with heat – let’s cook! The chicken cooks very, very quickly, so it requires vigilance and a little watering with water (you can use vinegar). 10-15 minutes – and remove the chicken kebab.
- Serve chicken skewers in the classic summer style – with fresh vegetables or a vegetable side dish cooked over charcoal (by the way, I’ll tell you about this too, but later). Excellent dietary dinner.
Bon Appetit!
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