Mustard marinade for shashlik
Description
A delicious addition to everyday and festive dishes. Chicken is simply perfect for a mustard marinade—any part will do. Today I bought 1.5 kilograms (12 large pieces) of chicken wings. Thighs, skinless and boneless, also turn out very tasty with this marinade. Cover the bowl with the future kebab tightly with plastic wrap and place it in the refrigerator. Marinate the chicken for at least 2 hours, so the meat has time to absorb the flavors and become tender. Try it! It's perfect served with pasta, meat, and vegetables.
Instructions
- 1
Step 1
Prepare the marinade ingredients and the meat. Wash the meat and dry it. Peel the onion and garlic.
- 2
Step 2
Slice the onion into rings, the garlic into slices; the garlic is only needed for the marinade, and the onion can be fried optionally.
- 3
Step 3
Place the meat in a large bowl, add mayonnaise, mustard, salt with paprika, and lemon juice. Mix well.
- 4
Step 4
Place onions and garlic between the pieces of meat. Let marinate for 2–4 hours. The larger the meat pieces, the longer they should marinate. Chicken wings need 2–3 hours, chicken thighs 4–5 hours. If it's pork, marinate for at least 6 hours.
- 5
Step 5
After the allotted time, thread the wings with onions onto skewers, and remove the garlic, as it may burn.
- 6
Step 6
Fry the meat in mustard marinade until cooked!
- 7
Step 7
Ready. Use as a dressing or sauce.