If you are not concerned about the amount of extra calories, you can wrap chicken breasts in strips of bacon and fry like that. It will turn out very tasty!
- 4 large chicken breast fillets
- 200 g of cherry tomatoes
- 1 yellow bell pepper
- olive oil
- 0.5 tsp curry powder
- salt, freshly ground black pepper
- thin pita for serving
STEP-BY-STEP COOKING RECIPE
Cut the breast fillet into 2x2x3 cm slices. Season with salt, pepper, sprinkle with curry, pour olive oil, rub this mixture into the pulp and leave at room temperature for 15-30 minutes.
Pepper, cut into slices 2×2 cm, salt, grease with oil. String chicken, pepper and cherry onto thin skewers, alternating them. At the beginning and at the end of skewers, it is better to string pepper.
Light the coals in the brazier – they should burn well and turn to gray ash. Set skewers on the grill and fry the skewers, turning, until the chicken is ready, 10-12 minutes. Give the meat a “rest” on skewers, 5-7 minutes. Serve with pita bread.
Servings Per Container
No05 (246), 2016
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Table of weights and measures
Illustrations to the material: LLC Publishing House Gastronom
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