Hooray, May holidays! The season of barbecue and barbecue is declared open. It’s time to restore old cooking skills and pick up new marinade recipes. We have one – just fire, not a recipe. Thai spicy marinade can work wonders, and if you add the secret ingredient – multifruit nectar (very tasty, for example, at the Orchard) – then the taste of meat will become even brighter and more saturated. We are sure that such chicken kebab will be a hit not only in May, but throughout the summer. Bon Appetit!
- 2 chicken breast fillets
- thin armenian pita for serving
- 3-4 sprigs of cilantro
- 2 tsp cooked hot chili sauce
- 50 ml of soy sauce
- 2 cloves of garlic
- 2 tbsp. l fish sauce, optional
- 2 tbsp. l lime juice
- 3 tbsp. l Sahara
- 80-100 ml of olive oil
- Juice “Orchard”
STEP-BY-STEP COOKING RECIPE
Combine all the ingredients for the marinade in a bowl: finely chopped cilantro and garlic, chili sauce, soy sauce, lime juice, sugar, olive oil, 2 tbsp. l Juice “Orchard”.
Cut the chicken into medium pieces that are the same size. Transfer the chicken to the marinade. Shuffle it with your hands. Leave for 1-2 hours.
String the fillet on skewers, save the marinade.
Fry the fillet in a grill pan, greasing the kebabs with the remaining marinade, they will be ready in 5-6 minutes. Remove from heat. Sprinkle with marinade and leave for 3-4 minutes.
Serve by laying out pieces of meat on tortillas or pieces of pita bread.
Servings Per Container
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Table of weights and measures
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