Chicken breast skewers are very tasty, juicy and healthy. Indeed, white poultry meat is particularly nutritious and high in protein. It is worth noting that for such a charcoal dish, it is recommended to use not only chicken fillet, but also other ingredients that will give the kebab a special taste and aroma.
Chicken Breast Shish Kebab Recipe
Essential Ingredients:
- thick sour cream 35% - 210 g;
- fresh chilled breasts - 4 kg;
- greens - a pair of bunches;
- large onions - 4 pcs.;
- spicy tomato sauce - 3 large spoons;
- iodized salt - 2 dessert spoons;
- allspice peas - 12-16 pcs.;
- soy sauce - 45 ml.
Meat processing
Before making a kebab of chicken breast, it must be thoroughly washed, freed from bones, cartilage and skin, and then cut into long and not very thin pieces. After this, it is advisable to leave the meat aside and immediately begin cooking the fragrant sauce, in which the fillet should be marinated for about 3-4 hours.
Chicken breast skewers: marinade and its preparation
To create the sauce, you need to mix thick 35% sour cream, chopped greens, hot tomato paste, iodized salt, onion, allspice, peas and soy sauce in one bowl . The laid out ingredients must be mixed with a large spoon, and then proceed to marinate the meat. To do this, pieces of chicken breasts need to be placed in an enameled bowl, add the previously prepared sauce to them, stir by hand, close the lid and leave aside for 3-4 hours. During this time, the tender and soft white poultry meat will absorb the aromas of seasonings, it will become more delicious and juicy.
Putting breasts on skewers
Chicken breast skewers should be fried on birch or oak charcoal. After they give the first heat, you must immediately begin to plant the meat on the skewers. In this case, pieces of fillet must be worn along so that the ends do not hang down and do not burn. Onion rings can also be used for charcoal processing. However, it is not recommended to wear them together with meat, as they will burn out before the fillet becomes soft. Bulbs are best placed on a hotel skewer and cook them on the grill for no more than 5-9 minutes.
Heat treatment
Kebab from chicken breast becomes soft and brown after 20-30 minutes after it has been set over hot coals. To determine if the dish is really ready, you should cut a piece of meat with a knife and observe whether the blood oozes or not. If only fragrant transparent juice comes out of the breasts, then the kebab can be safely removed from the grill and serve to guests.
Right feed
Charcoal-fried chicken breasts are recommended to be served hot together with fresh vegetables and herbs. It is also worth noting that to such a not very difficult dish you can also serve a hearty side dish in the form of boiled or mashed potatoes, rice, buckwheat, pasta, etc. Also, tomato sauce or ketchup should be served to the kebab made from white meat.