In the midst of picnic season, everyone is simply obliged to try the chicken drumstick shashlik recipe. Regular meats like pork or beef are often harsh. And chicken meat is always soft - a completely different matter. Having marinated the pieces in the right way, it's time to go to nature.
Ingredients:
- salt to taste;
- ground black pepper - to taste;
- mineral water with gas - 1.5 liters;
- soy sauce - 50 ml;
- shallots - 200 g;
- chicken drumstick - 2 kg.
Preparation:
Rinse chicken drumsticks in cold running water, remove feathers, if any. Place the chicken in a saucepan, add the chopped onion and stir well with clean hands.
Now fill the meat with mineral water, soy sauce. Season with pepper and salt to taste. Let the shins marinate like this for at least two hours. And if time permits, then leave the container with meat in the refrigerator overnight, having previously covered it with something.
Take ready-made meat with you to the countryside. Make a fire, let the logs burn better, and when the coals are ready, place the drumsticks on the grate. Fry the kebab from all sides until golden brown, sometimes turning it over so as not to burn.
To make the meat even more tender, juicy and tender, take a water spray with you. During cooking, do not go far from the fire, occasionally sprinkling the meat slightly. Find something to use as a fan. Alternate spraying with water and blowing hot coals.
For lovers of skewers: it is better to chop the drumsticks into two parts, then plant like regular pieces of pork or beef. It is better to use skewers flat, the meat will not spin on them. If a fire starts burning in some place on the coals, gently fill it with a little water.
Do not add any vegetables, onions, etc. along with chicken meat. All this will burn to an indecent and inedible state. If you want to cook vegetables over a fire, make a separate skewer with vegetables or heat them separately on the wire rack after the meat.
