Juicy chicken breast kebab
Description
The recipe won't take much time. I'd like to point out right away that, like any other shashlik, this one is best marinated in advance, approximately 8–10 hours before cooking. The marinade turns out very tender, yet very flavorful thanks to the spices and lemon. Serve this version hot.
Instructions
- 1
Step 1
1. First, prepare the marinade. Place sour cream (you can also use Greek yogurt if you have it on hand) into a deep bowl, along with olive oil, paprika, salt, and other spices. Pass the garlic through a press. Wash and dry the lemon, then grate the zest. Squeeze juice from half of the lemon and add it to the marinade.
- 2
Step 2
2. Mix everything thoroughly until uniform. You can also add dried herbs, for example.
- 3
Step 3
3. Wash the chicken breasts and pat dry with a paper towel. Remove the skin, excess fat, or membranes. Cut into medium pieces.
- 4
Step 4
4. I prefer to thread the meat onto skewers immediately, alternating it with pieces of onion, but you can put the chicken into the marinade and thread it directly before grilling.
- 5
Step 5
5. Thoroughly spread the marinade over the meat, then refrigerate (preferably overnight) to allow the juicy chicken breast kebab made at home to marinate properly.
- 6
Step 6
6. Only one thing remains - to grill this delicious kebab and serve it at the table. This is a great recipe worth trying to recreate.