Chicken shashlik under the original marinade of beer and milk will please even the fastidious. This recipe can be called a low-budget and fairly simple. And the meat cooked on it will surprise you with its taste and aroma.
It is necessary
- - 2 kg of chicken (thighs),
- - 4 onions,
- - 100 grams of vegetable oil,
- - 100 ml of berry vinegar,
- - 250 ml of milk,
- - 500 ml of beer,
- - 1 tbsp. a spoonful of a mixture of ground peppers,
- - 1 tbsp. curry spoon,
- - 1 tbsp. a spoonful of parsley
- - green onions to taste,
- - arugula to taste.
Instructions
Step 1
Combine spices in a cup, fill with oil, stir. Leave it on for half an hour.
Step 2
Peel the onion, cut into half rings.
Step 3
Remove the skin from chicken thighs, rinse, pat dry with paper towels. Transfer the meat to a saucepan, add onions, spices, milk, non-bitter beer, berry vinegar (gooseberry is better, but apple cider vinegar can be used - to taste) and stir. If you don't like vinegar, cook meat without it. Leave the kebab in the refrigerator overnight. The longer the meat is marinated, the juicier and softer it will be.
Step 4
Before you get the kebab out of the refrigerator, make a fire or melt charcoal in the grill. After the coals are ready, skewer the meat.
Step 5
Cook the meat for about 20 minutes, remember to turn it over. Cook the kebab until baked. Before removing the kebab from the charcoal, check the meat for readiness. To do this, make a small cut with a knife. Serve the kebab with fresh herbs, vegetable salad, tomato sauce and wine.
