To prevent food from sticking to the wire rack during frying, be sure to bake it before use and carefully grease with fat – it is convenient to use a piece of bacon or a silicone brush dipped in oil.
- 1.5 kg boneless chicken thighs
- 1.5 kg chicken wings
- 5 large red sweet peppers
- 4 medium-sized zucchini
- 400 g of tomatoes on a branch
- 1.5 tbsp. l garlic and ginger powder
- 2 tbsp. l sweet paprika
- 1 tbsp. l ground zira
- 1 tbsp. l freshly ground pepper mixture
- 2-3 tbsp. l medium salt
STEP-BY-STEP COOKING RECIPE
Combine all the spices and salt until smooth.
Cut wings on joints (do not use the third phalanx). Roll the wings and thighs in spices, put in a tightly closed container and marinate in the refrigerator for 12–48 hours.
Before frying, remove the meat from the refrigerator for 2 hours. Brush off the spices and pat dry with paper towels.
Peel sweet peppers, cut into squares with a side of 5-6 cm. Zucchini chop arbitrarily.
Put the wings and thighs in the lattice, alternating with pepper and zucchini.
Roast on charcoal in medium heat, often turning until the meat is fully cooked. Fry tomatoes separately on skewers. Serve immediately.
Servings Per Container
No. 05-06 (188), 2018
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Table of weights and measures
Illustrations to the material: LLC Publishing House Gastronom
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