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

  1. Cut the veal and chicken breast into small pieces (cubes).
  2. Cut the salmon fillet into the same cubes.
  3. Put the meat and fish in separate bags and fill with teriyaki sauce (leave some sauce in reserve). We marinate for 20-30 minutes.
  4. We string the prepared pieces on skewers. Separately string the veal – 3-4 slices per skewer.
  5. String the chicken pieces, alternating them with cherry tomatoes.
  6. We string salmon pieces on skewers, also with cherry tomatoes.
  7. We fry kebabs on coals. First, we put on skewers with meat. Skewers are fried quickly, for 2-3 minutes on each side.
  8. While cooking, grease the kebabs with teriyaki sauce.
  9. First, remove the chicken kebab. Grease the veal barbecue and leave for a couple of minutes.
  10. Grease the salmon barbecue with sauce and fry even less, literally a minute.
  11. Chicken, veal and salmon kebabs are ready!

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