Chicken shashlik with onions
Description
The recipe won't take much time. When preparing the onion for the marinade, pay attention to the chopping size. It should not be a "mushy onion," but rather small pieces. It's also very important not to overcook the shashlik over the fire, so check for doneness with a knife. Clear juice should come out from the pierced spot. Follow the recipe carefully and everything will surely turn out perfectly. Serve hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Wash the chicken fillet and dry it with a paper towel. Cut into pieces the size of a matchbox. Transfer to a bowl for marinating.
- 3
Step 3
Peel the onion. Finely chop in a blender. The consistency should not resemble "mush"; rather, it should be small pieces.
- 4
Step 4
Add onion and tomato puree to the chicken. Add spices to taste. Do not add salt!
- 5
Step 5
Mix well by hand, cover with plastic wrap. Let sit at room temperature for 3 hours or refrigerate for up to 6 hours.
- 6
Step 6
30 minutes before the end of cooking time, salt the chicken. Mix well and leave until the process is complete.
- 7
Step 7
Skewer onto the skewers. By this time, the barbecue with coals should be ready. The coals should be well-burned and "ashy".
- 8
Step 8
Transfer the skewers to the grill. Grill the shashlik, turning occasionally.
- 9
Step 9
Grill the shashlik until evenly browned, for 25-30 minutes.
- 10
Step 10
Serve the ready-made shashlik hot, with vegetables and your favorite drinks.