Shish kebab in a chicken oven

Shashlik love, probably, everything. However, it is not always possible to go out into the country to enjoy this delicious dish. In addition, it is not necessary to use lamb or pork for him, the chicken will also suit. Prepare a shish kebab in the oven from the chicken, and the result will certainly please you.

Take 1 kg of chicken fillet, 150 g of kefir, a pinch of saffron, a tablespoon of salt, a tablespoon of ground coriander, a teaspoon of cumin (zira), as much turmeric, 60 g of butter, and half a lemon.

The chicken should be cut into cubes, the sides of which should be about three centimeters or slightly larger.

Grind coriander, salt, turmeric and zir.

Pour into the bowl of kefir (another sour-milk unsweetened product, for example, ayran), pour spices into it and mix it thoroughly. Put the chicken in kefir and mix thoroughly with all hands. Leave the chicken marinated for minimum one hour, maximum - six hours. For a longer period of time it is not necessary to leave, as otherwise the acidic medium will bring the meat to a state of completely tasteless cotton wool.

Then it is necessary to grind a pinch of salt with saffron in a mortar, add 60 ml of hot water and leave to stand for ten minutes.

Melt the butter over low heat. Squeeze the juice into the juice of half a lemon and mix with water, infused with saffron.

If you want to cook a shish kebab in the oven from a chicken according to this recipe, then the pickled chicken should be stringed on the skewers fairly tightly, and put them on a grate and put in the oven. When one seizes the marinade, the shish kebabs must be turned over and the already toasted part should be greased with a mixture of butter with lemon and saffron. Grill kebabs until golden brown. Cooked in this way, the shish kebab in the oven from the chicken will have a remarkable taste and aroma.

Another wonderful thing is a shish kebab in the oven in the sleeve.

For the preparation of chicken kebab in the sleeve will require 1.5 kg of chicken, leek, cilantro, 100 ml of red wine, salt, lemon, pepper.

Meat should be cut into large pieces and put them into a saucepan.

Add there lemons and onions, cut into rings, chopped coriander, wine pepper and salt.

Leave to marinate for 4 hours.

Then meat with onions should be strung on skewers and put them in a sleeve, on top of the meat you need to put a slice of lemon.

The sleeve should be tied and put in the oven for about an hour, then you need to cut the sleeve so that the meat is lightly browned. This shish kebab will be tender and juicy.

You can also make a shish kebab in a chicken oven using chicken thighs.

Marinade to taste. You can, for example, prepare marinade from a mixture of mayonnaise, mustard, mineral water, soy sauce, garlic, onion and spices to taste.

The onion should be cut into half rings, and then it should be lightly crushed with hands so that it gives juice, after that we put in the marinade portions of chicken, mix it, then add all the other ingredients. Marinade should cover all the meat. Put everything in the fridge so that the chicken sticks in the marinade. You can marinate for several hours.

To recreate the summer environment, you need to use vegetables, such as Bulgarian pepper and cherry tomatoes. Pepper should be cut rather large, and the tomatoes are left in the whole form.

We take skewers or suitable sticks, we put all the components of the future shish kebab on them - first pepper, then chicken, then tomato, again chicken, we finish everything again with pepper.

Since when cooking shish kebab it will be splashed and dripped, the shish kebab can be placed in a frying pan - in such a way that it does not touch its bottom.

Everything, now you can put the future dish in a well-heated oven.

Close the oven and wait for the results, do not forget to sometimes turn on the blowing (if it is in your oven) - to give our shish kebab the necessary color and golden crust.

The whole process of frying takes about thirty minutes. The main thing is if you are cooking chicken skewers in the oven - this is not to overdry it!

We lay out the ready shish kebab on plates, decorate with dill, cilantro, parsley - and a pleasant appetite!