"What kind of kebab can be chicken ?!" - I have heard more than once. You know, no matter how many times you hear it, one answer will be enough.
And I will not answer to the indignation of the masses, but to the question "what kind of barbecue." And I also want to answer the unasked question "How to cook chicken shashlik, so that the eaters, having finished with the kebab, gnaw each other's fingers, as a sign of love for this magnificent dish.
Zest, coarse salt, black peppercorns in a mortar and grind into a powder with a festive smell.
Diced onion, a few cloves of garlic, vegetable oil, sour cream, part of the saffron infusion and lemon juice, beat with a blender into a homogeneous mass. Adjust the amount of lemon juice by taking a sample, I ask you. Don't be too sour - sour cream is sour too, do you understand?
If the taste and aroma of the marinade makes you want to eat it immediately, with plain bread, then refrain - spread it over chicken pieces and place the dishes with them in a cold place for six to eight hours.
To grease the chicken while frying, we'll now make another sauce.
Dilute the rest of the saffron infusion with lemon juice and add a few pieces of butter.
When stringing chickens onto skewers, try stringing different parts onto different skewers. They are fried in different ways, at different times, and even better at different temperatures. Well, it should be borne in mind that the heat passes through the ribs and thighs more slowly, such parts of the carcasses should be fried longer.
Put a cup of sauce for lubrication closer to the heat - let it start to warm up.
Turned over for the first time, and let's grease.
During frying, the shish kebabs should never dry out, not once!
Let me tell you right away: that is why the frying process takes a little longer than it could get "dry". I will also say: there will be a lot of smoke. And the marinade drips into the coals, and the oil drains and drips there, and everything smokes, smokes, smokes. This is good for the taste of the barbecue, but not very much for the one who stands at the barbecue.
I beg you, do not serve any sauces to this kebab. Give greens, lettuce leaves, fresh vegetables, rice.
If you need ideas for other kebabs, check out this playlist: https://www.youtube.com/playlist?list=PLBaXucH682hmeiK_9xuQzXOLb3f1IAOwr
If you have any questions about barbecue in general - from the choice of barbecue, coal, meat and up to pickling methods, check out this playlist https://www.youtube.com/playlist?list=PLBaXucH682hmQq3QqK_AHmbkM7CGi0esd
Video recipes by Stalik Khankishiev Kazan Mangal from the Dachny Answer program on NTV is a real cookbook, genuine men's cuisine, Asian cuisine, which is so popular in Russia!
Be sure to subscribe to Stalik Khankishiev's channel so as not to miss a single episode of 15 kebabs for the May holidays! Here is a link to the playlist https://www.youtube.com/playlist?list=PLBaXucH682hmeiK_9xuQzXOLb3f1IAOwr in which every two or three days, up to the May holidays, new, short, but very colorful and capacious series about magnificent kebabs will appear - a real holiday for eyes and a sure remedy for a good mood!
For a deeper, serious study of the topic of barbecue, we suggest watching the playlist "Theory of barbecue", which at one time aroused great interest - hundreds of thousands of people subscribed to the culinary channel Stalik Khankishiev after watching these videos!
https://www.youtube.com/playlist?list=PLBaXucH682hmQq3QqK_AHmbkM7CGi0esd
We also recommend purchasing books by Stalik Khankishiev on this topic.
MANGAL https://stalic.ru/knigi-stalika-hankishieva/stalik-hankishiev-mangal/
A shortened version of this book, on washable paper, only recipes - a handy cheat sheet to take with you to the dacha, and not take a whole volume there, this is a book
SHASHLYK https://stalic.ru/knigi-stalika-hankishieva/stalik-hankishiev-shashlyk.-nepromokaemaja-kniga/
And on the topic, a similar baby book about MEAT is also suitable.
https://stalic.ru/knigi-stalika-hankishieva/stalik-hankishiev-pro-myaso.-baranina-i-ne-tolko/
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