Salmon, Chicken and Veal Mini Kebab in Teriyaki Sauce
by Editorial Staff
Today we will prepare a kebab-appetizer, kebab-“aperitif” – small kebabs from the salmon fillet, chicken breast and veal. Their big plus is that kebabs are fried very quickly, literally 2-3 minutes. We will marinate them in teriyaki sauce.
Ingredients
- Veal – 150 g
- Chicken breast – 200 g
- Salmon fillet – 150 g
- Teriyaki sauce – 100 g
- Cherry tomatoes – 6-8 pcs.
Directions
- Cut the veal and chicken breast into small pieces (cubes).
- Cut the salmon fillet into the same cubes.
- Put the meat and fish in separate bags and fill with teriyaki sauce (leave some sauce in reserve). We marinate for 20-30 minutes.
- We string the prepared pieces on skewers. Separately string the veal – 3-4 slices per skewer.
- String the chicken pieces, alternating them with cherry tomatoes.
- We string salmon pieces on skewers, also with cherry tomatoes.
- We fry kebabs on coals. First, we put on skewers with meat. Skewers are fried quickly, for 2-3 minutes on each side.
- While cooking, grease the kebabs with teriyaki sauce.
- First, remove the chicken kebab. Grease the veal barbecue and leave for a couple of minutes.
- Grease the salmon barbecue with sauce and fry even less, literally a minute.
- Chicken, veal and salmon kebabs are ready!
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