Chicken and vegetable kebabs
You can also make chicken shashlik at home by grilling it on a frying pan. Or you can bake it in the oven at 190–200°C on a baking sheet lined with parchment paper. The process will take about 20 minutes (turn the shashlik once during this time).
- Chicken giblets
- Chicken
- Zucchini
- Green sweet pepper
- Red onion
- Tomato
- Fresh champignons
- Ground black pepper
- Garlic
- Red hot pepper
- Thyme
- Rosemary
- Lemon
- Olive oil
- Lemon juice
- Sea salt
- Prepare the marinade for the shashlik. Peel the garlic and crush it with the flat side of a large knife. Remove the seeds from the hot pepper and finely chop the flesh. Wash the greens, pat dry, and remove the leaves from the stems.
- Combine the garlic, hot pepper, and grated lemon zest in a bowl. Sprinkle with a little salt. Whisk 100 ml of olive oil with the lemon juice using a fork. Add to the bowl and mix. The shashlik marinade is ready.
- Trim the chicken giblets, remove any fat, and rinse thoroughly. Wash the chicken, removing the drumsticks, thighs, and wings. Cut the breast into medium-sized pieces.
- Place the chicken giblets in a small bowl and pour in a third of the marinade. Place the chicken pieces in the bowl with the remaining marinade. Cover both bowls with plastic wrap and refrigerate for 1 hour.
- Wash the vegetables. Remove the core and membranes from the pepper. Cut the zucchini in half lengthwise and then into wide slices. Cut the pepper into large pieces.
- Peel the onion and cut into quarters. Wash and dry the tomatoes. Clean the mushrooms and cut off the stems (you'll only need the caps). Place the vegetables in a bowl and drizzle with 4 tablespoons of olive oil. Soak the wooden skewers in water for 30 minutes.
- Thread the cut chicken, vegetables, and mushrooms onto skewers, alternating them. Place them on the grill grate and grill over hot coals for 10–15 minutes, turning occasionally.
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Chicken shashlik is quick and easy to make. There's one problem: chicken shashlik can sometimes turn out a little dry. To ensure tender and juicy shashlik, the meat should be pre-cooked...
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The shashlik is incredibly flavorful, thanks to the marinade, which combines beer and honey to perfection. This marinade is especially good with chicken. Two hours is enough for chicken fillets, while legs can be marinated for up to 24 hours.
Marinades for chicken shashlik are a hot topic, as this is the most popular choice for our people when planning an outdoor picnic. There are several reasons for this: affordable price, pleasant taste, and quick preparation. So today we'll discuss the specifics of a chicken marinade that will make your shashlik absolutely amazing!
Making a good chicken shashlik doesn't require a lot of fiddling and tinkering. It's better to trust the expertise of a professional and make a marinade using sparkling water. It might seem simple, but it's incredibly delicious!