Chicken shashlik can also be cooked in a slow cooker, it turns out to be an easy, satisfying, very tasty dish. Such a recipe is relevant especially when there is no way to get out into nature. Chicken kebab must be served with your favorite sauce, fresh bread and herbs.
Ingredients:
- spices (Provencal herbs, hops-suneli) - to taste;
- salt to taste;
- garlic - 3 cloves;
- soy sauce - 50 g;
- honey - 50 g;
- olive oil - 50 g;
- breast or chicken fillet - 500 g.
Preparation:
Rinse the chicken meat in running cold water and cut into small pieces with a sharp knife. Put the prepared pieces in a clean plate and then start to marinade.
Whisk the honey, olive oil, garlic and soy sauce. Add spices and salt, mix all ingredients thoroughly. Soak wooden skewers in cold water for at least half an hour. If this is not done, the wooden skewers may burn while cooking the kebab.
Put the chicken meat in a bowl, add the marinade and mix everything with clean hands so that each piece is well enveloped on all sides.
Place the container in the refrigerator with a lid or cling film over the top instead. It is necessary to keep the marinating meat in the cold for at least an hour. It is advisable to hold it longer, about 3 hours, and best of all the whole night.
Peel the onion, cut off all excess, rinse in water and cut into large rings. String the pieces of meat on skewers, alternating with onion rings, then place them inside the multicooker.
Pour the rest of the marinade on top, turn on the multicooker and activate the "Baking" or "Frying" mode. After 50 minutes, take out the finished chicken kebab and serve it to the table.
