STEP-BY-STEP COOKING RECIPE
In a convenient container, mix mustard, cider, vinegar and a couple of tablespoons of vegetable oil. Add bay leaf, peppercorns and salt.
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.
When the time is right for marinating, cut
quarter apples and peel (but not peel). Then cut across in half, pour lemon
Light the coals in the brazier, they should burn well and turn into “gray” ashes.
String the guinea fowl slices on skewers, alternating them with apple slices. Try to shake off as much marinade from the meat as possible.
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.