Chicken kebab is a popular dish in the spring-summer season, during picnics. No one will be left indifferent by the aromatic and incredibly tasty meat cooked on hot coals.
Chicken kebab is prepared from the following products: a chicken carcass weighing about two kilograms or one and a half kilograms of chicken fillet, a half-liter packet of medium-fat kefir, two large onions, a clove of garlic, two or three tablespoons of refined vegetable oil, a pinch of salt, spices.
Prepare all the ingredients you need. Cut the carcass, remove the skin from it, cut the fillet into small pieces. Peel the onion, cut it into rings. Pass a clove of garlic through a press. Combine all components of the dish in a deep bowl, add butter, kefir, salt and seasonings, mix thoroughly. When choosing spices for chicken kebabs, it is better to stop at a universal set or combine such types as coriander, cumin (cumin), basil, black pepper.
Put the dishes with meat in a cold place for four to five hours. According to experienced chefs, kefir marinade is ideal for chicken kebabs, the meat is very tender and soft. This fermented milk product does not dry out chicken, unlike vinegar.
Place the marinated meat tightly enough on the skewer to make it more juicy. It will be delicious if you also string tomatoes between the rows. Fry the chicken skewers over hot coals until tender, about twenty minutes.
