It is probably difficult to find people who do not like kebab. You can cook it from anything: meat, poultry, fish, seafood and even vegetables. As for the marinade, the choice is also great. Today I want to tell you how to fry chicken thighs shashlik so that they turn out really juicy, tasty and ruddy. This is not so difficult to do, the main thing is the right ingredients. The soy sauce and the spices included in the marinade will add a special piquancy to the dish. At will, their composition and quantity can be changed, focusing on your taste.
So, let's begin!
Ingredients:
Chicken thighs - 1 kg.
Seasoning for poultry - 1.5 tablespoons
Salt to taste
Soy sauce - 30 ml.
Ground black pepper - 0.5 tsp
Step by step recipe:
1. Prepare the required set of products. When buying meat, give preference to the fresh or chilled version, frozen - it will not turn out as tasty and juicy as we would like. Therefore, it is better not to save on the main ingredient.
2. Wash your thighs thoroughly under running water. Use paper towels to pat dry and place in a deep bowl.
3. Add salt, seasoning and black pepper.
4. As for salt, the main thing here is not to overdo it, given that the marinade contains soy sauce, which, by the way, also needs to be poured into a bowl of meat.
5. Stir well to keep each thigh moist and covered in spices. Cover the bowl with cling film and refrigerate for 2-3 hours. If you have time, you can leave it for the whole night.
6. After the indicated time, place the thighs on a wire rack and fry over hot coals.
7. Remember to periodically turn them over until golden brown. If the color suits you already, check the meat for readiness. Pierce with a knife closer to the base of the bone and look at the secreted juice. If it is light and transparent, the kebab is ready.
8. Carefully so as not to burn yourself, remove the meat from the wire rack and transfer to a dish.
Serve the chicken thigh skewers hot, as they say, hot. As a supplement, I recommend stocking up on pita bread, fresh vegetables, herbs and tomato sauce.
Bon Appetit!
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