Chicken Shish Kebab

Sunday, May 8th, 2016 - Chicken

Chicken Shish Kebab

700 gr boneless chicken thighs (skinless)
1 cube of butter
fresh mint leaves


1 tablespoon tomato paste race
1 teaspoon pepper paste
One thread thyme
1 teaspoon spice Turkish
1/2 teaspoon crushed dried mint
1/2 teaspoon chili flakes (pul biber)
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice
10-15 tablespoons oil

Items: 6-7 skewers; 3 servings

Chicken Shish Kebab

Cut the pieces for the legs skewers (about 3-4 pieces each leg).
Mix all marinade ingredients, adding oil marinade just how to be more liquid to dilute tomato and pepper pastes.
Place chicken in Marian and refrigerate at least 4 hours but can stay and overnight.
Remove meat from marinade pieces and strung them on skewers (I put about 5 pieces / skewer, choose pieces about the same size for each skewer to make sure that ripen evenly). Skewers let sit at room temperature between 15 to 30 minutes.
Heat a grill pan for 5 minutes at maximum. Give heat to medium and then put skewers in it. Skewers not be cramped.
Grill skewers 3-4 minutes / side (frogs are quite permissive, not dry quickly, so let them brown nicely).
Remove the skewers on a platter and immediately proceed with a cube of butter over them. Cover them with aluminum foil until you are finished frying all.
Serve hot sprinkled skewers with mint leaves broken and possibly sprinkled with lemon juice.

Chicken Shish kebab



Chicken Shish Kebab | Light Tasty Recipes | 4.5