There is an opportunity to start a fire in the grill – cook delicious zucchini and chicken wings at the same time. Choose a base seasoning of salt, paprika, and hot pepper. The main thing is to use high-quality refined oil, it is this oil that gives meat and vegetables when cooking on the grill a thin crispy crust.
Prepare foods from the list. The choice of spices, the degree of pungency is yours. For beginners, I recommend following the ingredient list with the exact amount of spice. Instead of refined corn oil, you can use olive, sunflower or other. Sprinkle the chicken wings with paprika, salt and pepper.
Marinating the kebab before baking on the fire lasts from 2 hours. (It is convenient to prepare a semi-finished product and leave to marinate overnight in the refrigerator.) Wash the zucchini, dry, trim around the edges and cut into thick circles. Put the seasoned wings on the bottom of the container, pour with oil. Top with zucchini, salt and pepper to taste and sprinkle generously with vegetable oil.
As a result: the bottom layer is with chicken, and the top one is with zucchini. Cover with plastic wrap, plate or lid and refrigerate for 2 hours or more.
Wait for the wood to turn into coals without fire – for the shish kebab you need heat and actively emitting coals.
Separate vegetables and meats – zucchini bakes faster. For example, skewer the zucchini circles and place the chicken wings on the wire rack. Place the wire rack and skewers close to the hot coals. Water the chicken and zucchini with the remnants of the marinade periodically.
Turn the zucchini and wing skewers every 5 minutes, stir the coals.
Zucchini can be removed after 10-15 minutes. It takes 20-30 minutes for a kebab or chicken wings.
Gently transfer the grilled chicken wings and zucchini to a convenient platter and serve.
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