Mustard guinea fowl shish kebab with apples, step by step recipe with photo


Step 1

In a convenient container, mix mustard, cider, vinegar and a couple of tablespoons of vegetable oil. Add bay leaf, peppercorns and salt.

Step 2

Cut the guinea fowl (chopping the bones) into small pieces that will be conveniently stringed on skewers. Put in a container with marinade, mix thoroughly, pickle in a cold place for 8 hours.

Step 3

When the time is right for marinating, cut
quarter apples and peel (but not peel). Then cut across in half, pour lemon

Step 4

Light the coals in the brazier, they should burn well and turn into “gray” ashes.

Step 5

String the guinea fowl slices on skewers, alternating them with apple slices. Try to shake off as much marinade from the meat as possible.

Step 6

Cook on charcoal, occasionally greasing the kebab with vegetable oil and often turning. Guinea fowl, covered with a golden brown, will be ready in about 20 minutes. Serve the kebab hot.

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