Chicken shashlik is very popular in Russia, because its preparation does not take so much time, and the dish always turns out to be aromatic and tasty.
It is necessary
- - 1 kg chicken fillet
- - 150 ml of kefir
- - a pinch of saffron
- - 1 tbsp. l. salt
- - 1 tbsp. l. ground coriander
- - a teaspoon of turmeric and cumin
- - 60 g butter
- - half a lemon
Instructions
Step 1
Rinse the chicken fillet well, dry it with a paper towel, and then cut it into small portions, about three centimeters in size, you can even a little more.
Step 2
Pour salt, turmeric, cumin and coriander into the mortar. We'll push everything well.
Step 3
Pour kefir or any other fermented milk product into a bulky dish, add spices pounded in a mortar and mix everything well. Put the cut chicken pieces into a saucepan with flavored kefir and again mix them with your hands. We forget about the chicken in the marinade for at least an hour. But you should not forget about it for more than five hours, otherwise the fermented milk product will turn the meat into a completely tasteless product. So vary the time within the specified limits.
Step 4
Grind the saffron in a mortar along with a pinch of salt, then dilute it in sixty milliliters of hot water and leave it to brew for ten minutes.
Step 5
Melt the butter over low heat. Squeeze the juice out of the lemon and mix it with the saffron infusion, and then pour everything into the melted butter.
Step 6
We string the pickled chicken pieces quite tightly on skewers and set them on the grill. When one side of the kebab just grabs slightly, turn the skewer over and grease the toasted side with saffron oil. We continue to fry, not sparing saffron oil, until the whole shashlik is covered with a beautiful golden crust.
