STEP-BY-STEP COOKING RECIPE
Using a very sharp knife, carefully cut the fillet of guinea fowl breast into large pieces measuring approximately 3 × 3 × 4 cm. Peel the sweet peppers from the stalk with seeds and white partitions. Cut the flesh so that the pieces are sized to fit the pieces of the bird.
In a plastic container with a lid, mix lemon
juice, 2/3 tsp. basil and oregano, 1 tsp freshly ground pepper and approximately 90 ml of olive oil. Put the guinea fowl slices in the marinade, close the container, shake vigorously and refrigerate for 4-6 hours.
In another container, mix the remaining dry greens
and 60–70 ml of oil. Put slices of peppers there, close, shake vigorously and also refrigerate. If possible, shake both containers from time to time.
30 minutes before cooking, remove peppers and poultry from the refrigerator. Meanwhile, light the coals in the barbecue or barbecue –
they should burn well and turn into “gray” ashes.
Anneal and grease with vegetable oil or a piece of bacon
String the guinea fowl breast on skewers, alternating them with cherry tomatoes and chunks of pepper. Try to shake off the marinade as much as possible. The first and last piece on each skewer
there must be pepper.
Place the kebabs on a grill mounted above the coals
at a distance of not less than 20 cm, and fry, often turning over and, if desired, lubricating with marinade, until the guinea fowl is ready – about 20 minutes. Serve immediately.