Chicken Lyulya-kebab on the Grill
Description
Since chicken is quite watery, it's rarely used to make lyulya-kebab. And if it is used, people add an incredible amount of semolina, flour, bread, or starch to the mince just so the kebabs hold together on the skewers. As a result, the taste is very far from the original. I'll show you one secret that will eliminate the need to add all these ingredients to the mince.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Rinse the fillet, dry it, and mince into ground meat.
- 3
Step 3
Peel the onion and finely chop it.
- 4
Step 4
Add salt and pepper to taste.
- 5
Step 5
Mix thoroughly.
- 6
Step 6
Next, you need to beat the meat mixture for about 10 minutes. Simply form a ball from the meat mixture, toss it up, and drop it back into the bowl with a slap. After that, place the mixture in the refrigerator for one and a half to two hours.
- 7
Step 7
Form a small "patty" from the minced meat and thread it onto a skewer. Distribute evenly to make sausages like these.
- 8
Step 8
And now the main secret of chicken kofta - wrap them neatly in foil.
- 9
Step 9
In this form, place the kofta on the grill and cook for 10-15 minutes, turning occasionally. This will help the meat mixture to set and remain juicy.
- 10
Step 10
Then carefully unfold, remove the foil, and brown the chicken kofta.
- 11
Step 11
Done.