If the weather on the street does not work out, but you still want a kebab, you can cook it in a frying pan at home. Of course, the meat will not have a wonderful smell of smoke, but this small flaw may well cover the delicious and tender, properly marinated meat.
Ingredients:
- vegetable oil - 70 ml;
- ground black pepper - 2 pinches;
- salt - 3 pinches;
- lemon - 1/2 pc;
- garlic - 3 cloves;
- onions - 2 pcs;
- chicken legs - 6 pcs.
Preparation:
Peel and cut off any excess garlic and onion. Then chop the garlic with a crusher, and chop the onion into large half rings. Mix all this well, press the onion lightly with a clean hand.
In running cool water, wash the chicken legs, coat them with marinade on all sides, placing them in a sufficiently large container. Send the meat to the refrigerator to marinate for 3 hours. If you can hold the meat for an entire night, do it. Then the chicken leg kebab will be softer and more tender.
Remove the pickled legs from the refrigerator and peel off the garlic and onions. Dip wooden skewers in cold water for half an hour. Then string the chicken pieces onto them.
Preheat a skillet with vegetable oil inside and fry the legs on the stove on medium heat. When golden brown forms on all sides, reduce heat to minimum. Then add the onion to the skillet and cover.
Simmer the shish kebabs under the lid until cooked for 15 minutes. Serve the cooked meat along with the vegetable salad. It will not be superfluous to boil potatoes in their uniforms and additionally serve thick sour cream in some cup. It is desirable to serve shish kebab hot, but it can be consumed cold if desired.
