Chicken shashlik in a multicooker
Description
Chicken shashlik cooked in a multicooker turns out very tender—with no burnt pieces, all evenly golden in color. The meat is soft and juicy. It should definitely be served hot, as it's shashlik—accompanied by fresh herbs, bread, and a sauce of your choice. The multicooker greatly simplifies the cooking process, so preparing chicken shashlik in a multicooker won't be difficult at all. Good luck with your cooking! ;)
Instructions
- 1
Step 1
Cut the chicken into small pieces.
- 2
Step 2
Prepare the marinade: whisk together olive oil, honey, soy sauce, and garlic, then add salt and spices, and mix thoroughly.
- 3
Step 3
Place the chicken in a bowl and mix well so that each piece is coated with marinade. Cover the bowl with a lid or wrap it with plastic wrap. Refrigerate — for at least 1 hour, but preferably for 3 hours.
- 4
Step 4
Slice the onion into large rings.
- 5
Step 5
Thread the meat pieces onto skewers, alternating with onion rings, and place them in the multicooker. Pour the remaining marinade over the top. Turn on the multicooker and select the "Baking" or "Frying" mode.
- 6
Step 6
After approximately 40-50 minutes, remove the chicken kebabs from the multicooker and serve.