Summer is considered not only a time of continuous frying of barbecue (according to studies by British scientists in the summer a person is able to eat 3 times more juicy barbecue than at any other time of the year), but also a time of active diets among girls (according to statistics, 9.5 out of 10 girls try to freeze hunger to be even more beautiful). Not everyone knows, but it is quite possible to combine business with pleasure: to eat barbecue and friends in nature, and not harm the figure.
- chicken fillet – 1.5 kg
- onions – 0.5 kg
- garlic – 5-6 cloves
- tomato – 0.3 kg
- spices for chicken – 3 tbsp. l (I prefer a mixture of black and red peppers, basil, curry, turmeric, cumin and salt).
STEP-BY-STEP COOKING RECIPE
We start by preparing the meat for pickling. The meat should be separated from the bones and skin (I just buy the finished fillet), room temperature. Before you cut it into pieces, rinse with water.
Then, with light movements, turn the chicken breast into smooth (or close to that) pieces. Unlike pork, I cut the chicken a little finer (4×4 cm approximately), the pieces I get are a little flat. The breast is famous for the fact that it dries quickly during cooking, but we will not allow this.
Finely chop the tomatoes and send to the meat. By the way, tomatoes can be chopped with a blender or combiner. Tomato juice will make the meat juicier.
Next, chop the garlic, cut the onions in half rings and add everything to the meat. Onion and garlic juice will add to the chicken a pleasant aroma and taste, as well as make the meat even softer.
The final touch is spices. Add and mix thoroughly, if the tomatoes are not very juicy, you can add a little water. We close it with foil and send it to the refrigerator for a couple of hours. In general, chicken is pickled fairly quickly, so I do not recommend leaving it in the marinade for a long time. Better salt at the very end.
We string meat on skewers. I’m not cheating on myself – I only cook on wooden skewers. Not casual, by the way, some time ago, during the preparation of barbecue, I decided to try it for readiness and not just cut or tear off a piece, but from a skewer. Another week I went in the role of a Joker on one side with a strip from the edge of the mouth and on the side of the cheek – burns decorate the woman this way (I hope you should not get the sarcasm sign).
Distracted. We return to our barbecue. Everything is in the first combat readiness: meat is already on skewers, and coals are burning with heat – go ahead to cook! Chicken is cooked very, very quickly, so it requires vigilance and a little watering with water (it is possible with vinegar). 10-15 minutes and remove.
Serve in the classic summer style – with fresh vegetables or a vegetable side dish cooked on charcoal (by the way, I’ll tell you about this too, but later). Great diet dinner.
Bon Appetit! Stay fit – eat kebabs.
For the preparation of chicken skewers, firewood from stone fruit species of wood is suitable, here it can be attributed (apple, pear, plum, cherry, cherry, apricot, peach and others). I remind you that it is better not to use firewood from these tree species: mountain ash, acacia, alder, poplar, elm, aspen, pine, ash, fir, spruce, cedar and all other species containing resin.
2 h 40 min
Servings Per Container
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Table of weights and measures
Illustrations to the material: Photo of the user, author of the recipe