Many cook kebabs only from pork or lamb. And for some reason they bypass the chicken. This is unfair, because from it you can cook a great dish. It all comes down to how to properly marinate the meat. Make delicious chicken kebab in Iran with a well-known oriental connoisseur Stalik Khankishiyev.
Chicken kebab. Recipe from Stalik Khankishiyev
Some are used to buying semi-finished products for barbecue, that is, already chopped and prepared pieces of meat that can only be marinated and fried. Perhaps this speeds up the cooking process, but does not make the dish more delicious. Any chicken kebab recipe will be amazing, if you take chicken meat as the basis. You can choose for this purpose special broiler carcasses that are designed for quick frying. But it will be more tasty to take small, grams for 400-500, ordinary-looking chickens. Do not expect their price to be lower. But the taste will live up to all expectations, and you will get a great chicken skewers.
Marinade recipe
If you have oranges, then start peeling them off. If they are not, then - go to the store. Without them, a good marinade for chickens cannot be made. Peel one fruit from a peeler. In addition to it, you will need half a head of garlic, half a head of onion, three lemons, good quality vegetable oil, a little butter, sour cream (half a glass) and real saffron, or rather, its infusion. Replacing it with something is quite difficult, so if you want to make a real chicken kebab, the recipe must contain saffron. We start mixing and grinding the ingredients. First you need to grind the zest in a mortar, black pepper (preferably peas, it is more flavorful), coarse salt. Beat onion, garlic, vegetable oil, lemon juice, sour cream, saffron infusion in a blender. Adjust the amount of acid (lemon juice) yourself. Everyone has different taste preferences, so take a sample before pickling chicken. Sour should not be. As soon as your marinade tastes such that you really want to eat it just like that, throw chickens into it. Keep them in the sauce for about 6-8 hours. To the question of the skin: it is better not to take it off. It will turn out crispy, beautiful and very tasty.
Roasting Sauce
Yes, yes, there will be such a sauce. They will need to lubricate the chickens during frying. Put butter in saffron infusion, which is pre-mixed with lemon juice. This mixture must be constantly coated with pieces.
How to fry chicken skewers
The recipe is almost ready. It remains to fry the chickens. When you string pieces on skewers, try to keep the different parts of the chicken on different skewers. That is - breasts with breasts, and wings with wings. The fact is that they are fried differently, at different temperatures and at different times. Ribs and hips fried longer. Chickens can be divided into four halves: wings, hips, legs and breasts. After frying, start lubricating the pieces. Turned over - greased. Do not allow tanning. Once the marinade has dried on the charcoal side, turn and grease the sauce. Shish kebab pieces should not dry. It will take longer to fry, but the result is worth it. Serve meat with greens, lettuce, fresh vegetables and rice.