Chicken skewers: recipe for Stalik Khankishiyev

Many cook shish kebab only from pork or lamb. And for some reason they avoid the chicken. It's unfair, because you can make a great dish from it. It all boils down to how to properly marinate meat. Taste a delicious chicken shashlik in Iranian with a famous connoisseur of oriental cuisine Stalik Khankishiev.

Chicken kebab. Recipe from Stalik Khankishiyev

Some people are accustomed to buying for a shish kebab a semi-finished product, that is, already chopped and prepared pieces of meat, which only need to marinate and fry. Perhaps this speeds up the cooking process, but does not make the dish more delicious. Amazingly, any recipe for chicken shish kebabs, if you take as the basis of chicken meat. You can choose for this purpose special broiler carcasses, which are designed for quick frying. But it will be more delicious to take small, grams for 400-500, ordinary chickens. Do not expect that their price will be lower. But the taste will meet all expectations, and you will get a great chicken shish kebab.

Recipe for marinade

If you have oranges, then start peeling off the zest. If they do not, then - go to the store. Without them, it is not possible to make a good marinade for chickens. Peel the peel off a single fruit. In addition, you need half a head of garlic, half bulbs, three lemons, good quality vegetable oil, a little butter, sour cream (half a glass) and real saffron, or rather, his infusion. To replace it with something is quite difficult, so if you dream of making a real chicken shish kebab, the recipe must necessarily contain saffron. We start mixing and grinding the ingredients. To start with a mortar you need to crush the zest, black pepper (preferably peas, it is more aromatic), a large salt. In a blender, beat onion, garlic, vegetable oil, lemon juice, sour cream, saffron infusion. The amount of acid (lemon juice) is adjusted by yourself. Everyone has different taste preferences, so take off the sample before pickling the chicken. Sour must not be. As soon as your marinade tastes like this, that you really want to eat it just like that, throw chicken into it. Keep them in the sauce for about 6-8 hours. On the skin: it is better not to take pictures. It will turn out to be crispy, beautiful and very tasty.

Sauce for frying meat

Yes, yes, there will be such a sauce. They will need to lubricate the chickens during the frying. Add the butter to the saffron infusion, which is pre-mixed with lemon juice. This mixture must be constantly smeared pieces.

How to fry chicken skewers

The recipe is almost ready. It remains to fry chicken. When you will string the pieces on the skewers, then try to ensure that the different parts of the chicken are located on different skewers. That is - breasts with breasts, and wings with wings. The fact is that they are fried in different ways, at different temperatures and at different times. Ribs and hips are fried longer. Chickens can be divided into four halves: wings, hips, legs and breasts. After the beginning of frying, start to grease pieces. Inverted - greased. Do not allow scalding. Once the marinade has dried on the coals, turn over and grease with sauce. Slices of shish kebab should not dry up. You'll have to fry longer, but the result is worth it. Serve meat with greens, lettuce leaves, fresh vegetables and rice.