How to cook shish kebab from chicken in mayonnaise?
Shish kebab from chicken in mayonnaise is made several times faster than a similar dish made of lamb, pork or beef. Moreover, such a dish is much more tender, juicier and tastier.
How to cook a shish kebab from a chicken: step by step recipe
- mayonnaise of high fat content - 400 g;
- fresh herbs in the form of leeks, dill and parsley - along the beam;
- chicken thighs and tibia - 4-5 kg;
- lemon ripe - 2-3 fruits;
- salt cooked - 2 full dessert spoons;
- ground paprika red - 3-4 pinch;
- bulbs large fresh - 5 pcs .;
- laurel leaves - 6-7 pieces;
- tomato paste - 3-4 large spoons.
Process of meat processing
Shish kebab from chicken in mayonnaise turns out delicious andjuicy from any part of the bird. However, we decided to use only the fleshiest (thighs and tibia). They need to be washed well in cool water, and then put aside while preparing the marinade. It should be specially noted that the skin should not be removed from the poultry, as it will be covered with golden crust in the process of frying, and the dish will become more appetizing.
The process of preparation of marinade
Shish kebab from chicken in mayonnaise should be keptapproximately 5-6 hours. However, before this, the sauce must be mixed with other fragrant ingredients. In a separate cup you need to place finely chopped greens, tomato paste, high-fat mayonnaise, mashed ripe lemon without peel, table salt, ground red pepper, large onions cut into rings, and laurel leaves. After that, the ingredients must be mixed, and then added to chicken legs and thighs. Then everything must be covered and left for 5-6 hours. This time will be enough for the poultry meat to absorb the aromas of the sauce, become softer and juicier.
Chicken, marinated in mayonnaise, shouldprepare for coals for 20-26 minutes. However, before that, it is necessary to light a fire from oak or birch firewood. After they burnt down and converted into hot coals, you should put a barbecue grill on the brazier, where you need to carefully put the thighs and shins. Closing the grate, it must be periodically turned over so that the meat is evenly fried from all sides. After the expiration of the above-mentioned time, it is recommended to check whether the product is ready or not. To do this, a slice of chicken must be incised and see stemmed from the cut blood or clear liquid. If the broth is light, then the meat can be safely removed from the grate.
Correct feed to the table
Shish kebab from chicken in mayonnaise should be servedA table with fresh herbs and vegetables (only in a hot state). Also to such a meat dish you can make a side dish in the form of crushed or boiled potatoes. In addition, a shish kebab is required to present a sharp ketchup or tomato sauce.
To extinguish a sudden flaretime of cooking shish kebab you can use not ordinary water, but marinade, which remained after the meat. For this, it is desirable to place it in a plastic bottle, in the lid of which it is necessary to make several holes.