It’s all for a picnic!
- 400 g chicken fillet (breast)
- 200 g KIKKOMAN soy sauce
- 50 g ginger root
- 2 bell peppers
- 2 red onions
- 1 orange zest
- 3-4 pcs. medium tomatoes or a pack of cherry
- salt, pepper to taste
For the sauce:
- 200 g of yogurt or low-fat sour cream
- 1 clove of garlic
- 1/2 celery stalk
- 1 tbsp. l chopped greens (parsley, dill)
STEP-BY-STEP COOKING RECIPE
Chicken fillet cut into cubes. Chopped (you can use a meat grinder) ginger and orange zest with chicken, add KIKKOMAN soy sauce. Marinate the meat for 30 minutes.
Tomatoes cut into quarters (“cherry” in half), cut the pepper into squares, one onion – into slices. Cut the second onion in half rings.
Skewer pieces of pickled fillet, alternating them with vegetables.
Make the sauce. Grind greens, garlic and celery (I used a food processor). Add yogurt or sour cream, to taste salt and pepper.
Put onion rings on the dish, place the barbecue on top. Serve the sauce separately.
Soy sauce gives the kebab a spicy taste, zest – aroma, ginger – speck. Shish kebab is incredibly tender! And a little advice: wooden skewers for barbecue should be soaked well in water. During frying, the water will gradually evaporate, the meat will become juicier and will not stick to skewers. Bon Appetit.
Illustrations to the material: Photo of the user, author of the recipe
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