Kebabs from porcini mushrooms and chicken

INGREDIENTS

  • 400 g chicken
  • 4 medium-sized fresh porcini mushrooms
  • ground paprika
  • olive oil – 2 tbsp.
  • salt
  • 2 tbsp. l melted butter
  • 12 sprigs of rosemary

STEP-BY-STEP COOKING RECIPE

For porcini mushrooms, separate the hats from the legs (legs can be used in another dish), rinse and dry them. Cut each hat into quarters; grease with butter.

Cut the chicken fillet into slices the same as hats. Remove leaves from each sprig of rosemary, leaving only the topmost leaves. Soak twigs in cold water; finely chop the leaves with a knife, mix with salt, paprika and olive oil.

Marinate chicken in this mixture for 3-5 minutes. On each sprig of rosemary, string pieces of fillet and mushrooms alternately. Grill for 5-7 minutes, periodically turning over.




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Cooking time

30 minutes

Servings Per Container

4

Cooking difficulty

easy

Vegetarian

Calories

253 kcal

Source

“Gastronom”

# 07 (66), 2007

Table of weights and measures


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