Recipe for Chicken Shashlik in Garlic-Onion Marinade
Description
The recipe won't take much time. Prepare delicious chicken kebabs for a picnic. The secret is in the marinade. Check out the recipe. Serve hot.
Instructions
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Step 1
We start by preparing the meat for marinating. The meat should be boneless and skinless (I simply buy ready-made fillet) and brought to room temperature. Before cutting it into pieces, rinse it under water.
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Step 2
Next, gently flatten the chicken breast into even (or nearly even) pieces. Unlike pork, I cut the chicken slightly smaller (about 4x4 cm), resulting in somewhat flattened pieces. Chicken breast is notorious for drying out quickly during cooking, but we won't let that happen.
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Step 3
Finely chop the tomatoes and add them to the meat. By the way, you can also puree the tomatoes using a blender or food processor. The tomato juice will make the meat juicier. Next, mince the garlic, slice the onion into half-rings, and add everything to the meat. The garlic and onion juice will give the chicken a pleasant aroma and flavor, and will also make the meat even more tender.
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Step 4
The final touch – spices. Add them and mix thoroughly. If the tomatoes are not very juicy, you can add a little water. Cover with plastic wrap and refrigerate for a couple of hours. Chicken marinates quite quickly, so I don't recommend leaving it in the marinade for too long. It's better to add salt at the very end.
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Step 5
We thread the meat onto skewers. I stay true to myself—I only cook using wooden skewers. By the way, not for nothing, some time ago while preparing shashlik, I decided to taste it to check for doneness—not just make a small cut or tear off a piece, but actually take it right off the skewer. I walked around for a week looking like the Joker, with a burn mark running from the corner of my mouth along my cheek—because burns really do make a woman more beautiful (I hope I don't need to pull out a "sarcasm" sign here).
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Step 6
Got distracted. Back to our shashlik. Everything's ready: meat is already on the skewers, and the coals are glowing hot—time to start cooking! Chicken cooks very, very quickly, so it requires close attention and a few splashes of water (you can use water with vinegar). After 10-15 minutes, it's done and ready to be taken off.
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Step 7
Serve in the classic summer style – with fresh vegetables or a grilled vegetable side dish (by the way, I'll tell you about that too, but later). An excellent light dinner. Stay in shape – enjoy your shashlik.