Shish kebab from chicken breast - light lunch, cooked on charcoal

The shish kebab from chicken breast turns out very tasty, juicy and useful. After all, white poultry meat is very nutritious and high in protein. It should be noted that for this dish on charcoal it is recommended to use not only chicken fillet, but also other ingredients that will give the shish kebab a special taste and aroma.

Shish kebab recipe from chicken breast

Necessary ingredients:

• Sour cream is thick 35% - 210 g;
• Chilled breast fresh - 4 kg;
• Greens - a pair of beams;
• Large onion - 4 pcs .;
• Sauce hot tomato - 3 large spoons;
• Salt iodized - 2 dessert spoons;
• Pepper fragrant peas - 12-16 pcs .;
• Soy sauce - 45 ml.

Process of meat processing

Before making a shish kebab from a chicken breast, it should be thoroughly washed, freed from bones, cartilage and skin, and then cut into long and not very thin pieces. After this, it is advisable to leave the meat aside and immediately start preparing a fragrant sauce, in which the fillet should be marinated for about 3-4 hours.

Shish kebab from chicken breasts: marinade and its preparation

To create the sauce, you need to mix a thick 35% sour cream, chopped greens, a spicy tomato paste, iodized salt, cut onion onions, fragrant peppercorns and soy sauce in one bowl . The ingredients laid out should be mixed with a large spoon, and then proceed to marinating meat. To do this, pieces of chicken breasts should be placed in enameled ware, add the previously prepared sauce to them, stir with hand, close the lid and leave for 3-4 hours. During this time tender and soft white poultry meat will absorb the aromas of seasonings, will become more tasty and juicy.

Pulling the chests on the skewers

Shish kebab from chicken breast should be fried on birch or oak coals. After they give the first heat, you must immediately proceed to plant the meat on the skewers. In this case, the fillet pieces must be worn along, so that the ends do not hang and do not burn. Onion rings can also be used for processing on coals. However, putting them on with meat is not recommended, since they will burn before they become soft fillets. Bulbs should be placed on the hotel skewer and cooked on the grill for no more than 5-9 minutes.

Heat treatment of the dish

The shish kebab from the chicken breast becomes soft and fried after 20-30 minutes after it was installed over hot coals. To determine whether a dish is really ready, cut a piece of meat with a knife and observe whether the blood oozes or not. If only a fragrant transparent juice comes from the breasts, then the shish kebab can be safely removed from the brazier and served to guests.

Correct feed

Chicken breast, fried in coals, it is recommended to serve to the table in a hot condition, along with fresh vegetables and herbs. It is also worth noting that to such a not so heavy dish you can also present a hearty side dish in the form of boiled or crushed potatoes, rice, buckwheat, pasta, etc. Also, to shish kebab from white poultry meat, you must submit tomato sauce or ketchup.