Chicken Kebab in Grapefruit
by Editorial Staff
I have come to love marinating chicken in grapefruit juice for a long time. Once, I tried to combine this marinade with my favorite seasoning and realized that this is what I need! A win-win combination, Sichuan pepper also brings its bright aromatic note. Of course, the choice of the “meat” for the barbecue itself plays an important role.
Ingredients
- Chicken thighs or drumsticks without skin and bones – 1.5 kg
- Grapefruit – 1-2 pcs.
- Khmeli-suneli – 1 tbsp
- Sichuan pepper – 1 teaspoon
- Salt to taste
- Bow – 6 pcs.
Directions
- Free the thighs or lower legs from skin and bones or buy boneless ones. Cut out all cartilage and veins.
- Cut into small oblong pieces, for me – at the rate of 5 pieces per 1 skewer.
- Cut the onion into washers (without dividing into rings) 5-7 mm thick.
- Squeeze the juice from the grapefruit along with the pulp.
- Salt the washed and dried meat, add spices, mix.
- Pour in the juice so that the meat is completely covered with it, mash the meat in the juice, stirring to soak all the pieces. Add onion. Stir gently without damaging the onion rings. Add juice so that the kebab is completely covered with it.
Cover the container with the kebab with cling film and put the chicken kebab and marinate for at least 1.5-2 hours. If longer, then in the refrigerator, you can overnight. - String the meat on a skewer with an “accordion”, alternating with onion washers.
- It is necessary to cook the shish kebab over hot, without flame, coals, for 15-20 minutes, turning it from time to time so that the meat is fried evenly, and lightly pouring the marinade on the chicken shish kebab.
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