In many cuisines of the world, you can find recipes for chicken kebabs. In Japan, pieces of chicken meat, planted on thin bamboo sticks and fried over coals, are called yakitori, in English-speaking countries, such a dish is called kebab, Italians love to cook barbecue, stringing them on peeled rosemary sprigs. Thais cook chicken sotei, and Indians cook tikka. Although the cooking method is always the same, these dishes taste differently. The whole secret is in the marinade.
It is necessary
-
- Yakitori
- 500 g shiitake mushrooms;
- 500 g leeks;
- 500 g green pepper;
- 2 tablespoons sugar;
- 3 tbsp. l. mirin;
- 4 cloves of garlic;
- 7 tbsp. l sake
- 1 cup soy sauce
- Sotey
- 1/4 cup minced lemongrass (lemon grass)
- 1 small onion;
- 3 cloves of garlic;
- 1-2 fresh red chili peppers
- 1 galangal or ginger root
- the size of a thumb;
- 1/2 tsp dry turmeric;
- 2 tbsp ground coriander;
- 2 tsp cumin;
- 3 tbsp. l dark soy sauce;
- 4 tbsp. l fish sauce;
- 5-6 st. l. brown sugar;
- 2 tbsp vegetable oil.
- Fresh marinade by Jamie Oliver
- 1 handful of fresh coriander leaves
- 1 handful of fresh mint leaves
- 3 cloves of garlic;
- 6 shallots;
- 1 red chili
- 1 lemon;
- olive oil;
- sea salt and freshly ground black pepper.
Instructions
Step 1
Both chicken breasts and thighs are suitable for pickling. Kebabs from the first are slightly drier, but more dietary. The meat from the thighs is fatter. Before marinating, the chicken should be cut into small cubes, with sides of 2, 5-3 centimeters. It doesn't take much time to marinate chicken meat - after an hour and a half, you can string the pieces on a skewer and cook.
Step 2
Peel the garlic cloves and chop finely. In a small bowl, stir in sugar, mirin (cook's rice wine), garlic, sake, and soy sauce, bring to a boil over medium heat and set aside to cool. Pour the cold marinade over the chicken, cover the bowl with plastic wrap and refrigerate. Rinse the vegetables and mushrooms. Peel green peppers from seeds. Cut the leeks and green peppers into small pieces so that they are enough for one bite.
Step 3
Skewer marinated chicken, onions, mushrooms and peppers onto bamboo skewers. String so that every third piece is chicken. Leave 2.5 centimeters empty from the end of each skewer.
Step 4
Place the yakitori on the coals, cook for a few minutes on each side, occasionally brushing the remaining marinade on the kebabs.
Step 5
SotayLimon -grass (aka lemon grass) can be taken both fresh and frozen. Peel the galangal or ginger root and cut into thin slices. Chop the onion and garlic. Peel the chili peppers and also cut into very small pieces. This operation is best done with rubber gloves.
Step 6
Place all ingredients in a blender or food processor bowl and blend until smooth. Place the marinade in a bowl of chopped chicken. Marinate the meat for about an hour. You can leave the kebabs to marinate for a day if you want to prepare everything in advance.
Step 7
Fresh marinade from Jamie Oliver Put mint and coriander leaves (also called cilantro), peeled onions and garlic, peppers, stripped of seeds and stalks, into the bowl of a blender or combine. Squeeze the juice from the lemon there and grate the lemon zest. Mix everything into a homogeneous paste, thinning with olive oil as needed. Season with salt and pepper. Pour chicken pieces with this marinade, cover with cling film and refrigerate.
Step 8
Jamie Oliver cooks this kebab on peeled stalks of fresh rosemary, interspersed with strips of peeled blanched courgette.
