Chicken kebab: Stalik Khankishiev's recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many cook barbecue only from pork or lamb. And for some reason they bypass the chicken. This is unfair, because you can make a great dish out of it. It all comes down to how to properly marinate the meat. Make a delicious Iranian-style chicken kebab together with the famous connoisseur of oriental cuisine, Stalik Khankishiyev.

Chicken skewers. Recipe from Stalik Khankishiyev

Some people are used to buying a semi-finished product 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 tastier. Any recipe for chicken skewers will turn out amazingly if you take chicken meat as a basis. You can choose special broiler carcasses for this purpose, which are designed for quick frying. But it will be tastier to take small, 400-500 grams, nondescript chickens. Don't expect the price to be lower. But the taste will meet all expectations, and you will get an excellent chicken kebab.

RecipeMarinade

If you have oranges, start peeling them. If they are not there, then go ahead to the store. Without them, a good marinade for chickens cannot be made. Remove the skin from one fruit with a vegetable peeler. In addition to it, you will need half a head of garlic, half a head of an 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. Let's start mixing and rubbing the ingredients. To begin with, in a mortar, you need to crush the zest, black pepper (preferably with peas, it is more aromatic), coarse s alt. In a blender, beat onion, garlic, vegetable oil, lemon juice, sour cream, saffron infusion. Adjust the amount of acid (lemon juice) yourself. Everyone has different taste preferences, so take a sample before you marinate your chicken. It shouldn't be sour. As soon as your marinade has become 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 remove it. It will turn out crispy, beautiful and very tasty.

Meat stir-fry sauce

Yes, yes, there will be such a sauce. They will need to lubricate the chickens during frying. Butter put in the infusion of saffron, which is pre-mixed with lemon juice. This mixture must be constantly coated with pieces.

How to grill chicken skewers

The recipe is almost ready. It remains to fry the chickens. When you string the pieces onto the 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 in different ways, at different temperatures and at different times. Ribs and thighs take longer to cook. Chickens can be divided into four halves: wings, thighs, legs and breasts. After frying begins, start greasing the pieces. Turned over - smeared. Don't let it burn. As soon as the marinade has dried on the side of the coals, turn over and brush with the sauce. Pieces of barbecue should not dry out. It will take longer to fry, but the result is worth it. Meat should be served with herbs, lettuce, fresh vegetables and rice.