Delicious chicken shashlik

Description

I've long been using yogurt or kefir for marinating. I actually prefer this method over the usual vinegar-based marinade. With this recipe, the shish kebab turns out juicy and tender. The rest is simple: just keep an eye on the meat and don't overcook it. You can experiment with spices, but keep the base the same.

Instructions

1. 1

   Step 1

   In a bowl, pour all the liquid ingredients: lemon juice, yogurt (or kefir), olive oil, apple cider vinegar, tomato paste, and mix well.

2. 2

   Step 2

   Peel the garlic and press it into a bowl. Add ground pepper and ginger, thyme and oregano, paprika, and salt. Mix everything thoroughly.

3. 3

   Step 3

   Wash the meat and pat it dry, then cut into small pieces and place into a bowl with the marinade, mix well and refrigerate for 4 hours, or overnight.

4. 4

   Step 4

   Use metal skewers or wooden sticks (the latter should be soaked in water for 20 minutes).

5. 5

   Step 5

   Divide the meat onto skewers and grill over a preheated grill until a golden crust forms.

6. 6

   Step 6

   Transfer the hot shashlik to a plate; you can remove the pieces or serve them as is.