Chicken skewers on skewers
Description
The dish is prepared without unnecessary complications. Chicken skewers can be cooked both at home and outdoors. The result is equally delicious. The preparation is very simple, the dish turns out tasty and not too heavy for digestion—in short, a recipe worth remembering. Good luck with cooking! ;) The ready dish can be served at the table.
Instructions
- 1
Step 1
Cut the chicken fillet into small pieces. When cooking chicken on skewers, you can use larger pieces with bones, but skewers dictate their own rules: the pieces should be no larger than 2x2 centimeters, otherwise they may not cook through.
- 2
Step 2
Squeeze the juice from the lemon.
- 3
Step 3
Prepare the marinade: mix mustard with lemon juice, olive oil, sugar, and spices. I don't recommend adding salt at this stage—the meat may turn out dry and tough. It's better to sprinkle the kebab with salt right before placing it on the coals. Put the meat pieces into the marinade, mix well, cover with a lid/towel or wrap with plastic wrap. Refrigerate—1 hour is sufficient, but the longer, the better. About 3–4 hours is ideal.
- 4
Step 4
Soak the skewers in cold water for half an hour before using — this way they will absorb moisture and won't catch fire.
- 5
Step 5
Thread the chicken pieces onto skewers, season with salt, and place on the coals! Grill until a golden crust forms, periodically spraying with the remaining marinade diluted with water.
- 6
Step 6
Serve with marinated onion and finely chopped herbs.