Chicken shashlik with kefir
Description
The dish is prepared without unnecessary complications. This marinade is fantastic and can be used not only for chicken kebabs but also for other types of meat or vegetables. This time, I'm making kebabs from chicken fillet without adding vegetables. I'm cooking the dish using a grill pan, though you can also use an oven or open fire (in that case, use metal skewers instead of wooden ones). The ready dish can be served at the table.
Instructions
- 1
Step 1
1. Separate the meat from the bone, then trim off the fat and cartilage, wash the meat and pat it dry with paper towels.
- 2
Step 2
2. I cut the resulting fillets into strips, about 1 centimeter thick.
- 3
Step 3
3. Peel the ginger root (1-2 centimeters) and grate it on a coarse grater. Peel the garlic cloves and press them through a garlic press. Wash the onion and finely chop it.
- 4
Step 4
4. Pour kefir into a sealed bag, add ginger and garlic, onion, salt, paprika, cayenne pepper, and squeeze in lemon juice. Place the meat into the bag, seal tightly, mix well, and refrigerate for 8 hours.
- 5
Step 5
5. Before cooking, I open the packet and add turmeric to achieve a beautiful yellow color, then mix once again.
- 6
Step 6
6. Thread the chicken kebabs onto long wooden skewers and place them on a plate.
- 7
Step 7
7. Heat the grill pan without adding oil, place several skewers on it (as many as will fit).
- 8
Step 8
8. Cover with a lid and cook for 3 minutes, then uncover and check for doneness. If necessary, cover again and continue cooking.
- 9
Step 9
9. Serve the shashlik hot (can be with a rice side dish), garnish with lemon and finely chopped parsley.