Cooking process
I cooked shish kebab many times at home – in the oven and multivark. Of course, do not wait for the result, which we can get by cooking meat on the coals. However, to prepare a soft and delicious meat with a bright aroma of spices is sure to come out. If for you the juiciness of meat plays a big role, do not give preference to chicken breast for shish kebab. Most likely, it turns out rather dryly, and if the meat cools down, it’s just dry. For a more juicy shish kebab from a chicken, you can take pieces of meat from thighs or drumsticks.
To prepare a shish kebab from a chicken in a multivark, prepare the following ingredients.
Chicken fillet or meat from another part of the carcase cut into square or rectangular slices. In the process, cut off all the excess – fat, skin, film, cartilage.
Pour salt and spices into the bowl with chicken to taste. You can take a mixture of ground coriander, dry adzhiki and uхоxo-suneli – it turns out incredibly tasty, although, perhaps, you have other preferences. In general, you can marinate the chicken in any way, for example, in mustard, mayonnaise, tomato juice.
Onions peel and cut into strips. Remember it well, so that the vegetable gives the juice, and send it to a bowl with chicken.
Pour into the bowl of vegetable oil without a vivid smell and taste, mix everything with your hands. Let me stand for an hour or two.
Clean chicken pieces from onions and plant meat on wooden skewers. Pieces must fit tightly together.
In any convenient way, install skewers with a shish kebab in the bowl of the multivark. Select the “Baking” mode and leave to bake with the lid closed for 25 minutes.
After 25 minutes, set the “Hot” mode and fry each skewer with meat, so that the shish kebab turned rosy and more appetizing in appearance.
Shish kebab cooked in a multi-barbecue, serve hot, with fresh herbs, vegetables. Be sure to serve the meat sauce.
Bon Appetit!
Shish kebab from chicken in multivarka
Chicken shish kebab in a multivarquet is not at all like cooked on charcoal, but still it is very tasty and aromatic. And soft – when hot!
Ingredients
Chicken fillet – 400 g
Salt – 1 tsp.
Spices for chicken (shish kebab) – 1 tsp.
Vegetable oil – 3 items of l.
Bulb – 1 pc.
Greens for filing – 3-4 branches
Cooking process
I cooked shish kebab many times at home – in the oven and multivark. Of course, do not wait for the result, which we can get by cooking meat on the coals. However, to prepare a soft and delicious meat with a bright aroma of spices is sure to come out. If for you the juiciness of meat plays a big role, do not give preference to chicken breast for shish kebab. Most likely, it turns out rather dryly, and if the meat cools down, it’s just dry. For a more juicy shish kebab from a chicken, you can take pieces of meat from thighs or drumsticks.
To prepare a shish kebab from a chicken in a multivark, prepare the following ingredients.
Chicken fillet or meat from another part of the carcase cut into square or rectangular slices. In the process, cut off all the excess – fat, skin, film, cartilage.
Pour salt and spices into the bowl with chicken to taste. You can take a mixture of ground coriander, dry adzhiki and uхоxo-suneli – it turns out incredibly tasty, although, perhaps, you have other preferences. In general, you can marinate the chicken in any way, for example, in mustard, mayonnaise, tomato juice.
Onions peel and cut into strips. Remember it well, so that the vegetable gives the juice, and send it to a bowl with chicken.
Pour into the bowl of vegetable oil without a vivid smell and taste, mix everything with your hands. Let me stand for an hour or two.
Clean chicken pieces from onions and plant meat on wooden skewers. Pieces must fit tightly together.
In any convenient way, install skewers with a shish kebab in the bowl of the multivark. Select the “Baking” mode and leave to bake with the lid closed for 25 minutes.
After 25 minutes, set the “Hot” mode and fry each skewer with meat, so that the shish kebab turned rosy and more appetizing in appearance.
Shish kebab cooked in a multi-barbecue, serve hot, with fresh herbs, vegetables. Be sure to serve the meat sauce.
Bon Appetit!