How to cook shish kebab from chicken in mayonnaise?

Shish kebab from chicken in mayonnaise is made several times faster than a similar dish made of lamb, pork or beef. Moreover, such a dish turns out to be much more tender, juicier and tastier.

How to cook a shish kebab from a chicken: step by step recipe

Necessary ingredients:

• Mayonnaise of high fat content - 400 g;
• Fresh greens in the form of leeks, dill and parsley - along the beam;
• Chicken thighs and tibia - 4-5 kg;
• Lemon ripe - 2-3 fruits;
• Salt cooked - 2 full dessert spoons;
• Ground paprika red - 3-4 pinch;
• Bulbs large fresh - 5 pcs .;
• Laurel leaves - 6-7 pieces;
• Tomato paste - 3-4 large spoons.

Process of meat processing

Shish kebab from chicken in mayonnaise turns out tasty and juicy from any part of a bird. However, we decided to use only the fleshiest (thighs and lower legs). They need to be washed well in cool water, and then put aside until the marinade is prepared. It is worth mentioning that it is not necessary to remove the skin from the poultry, as it will be covered with golden crust during the frying process, and the dish will become more appetizing.

The process of preparation of marinade

Shish kebab from chicken in mayonnaise should be aged for about 5-6 hours. However, before this, the sauce must be mixed with other fragrant ingredients. In a separate cup you need to place finely chopped greens, tomato paste, high-fat mayonnaise, mashed ripe lemon without peel, table salt, ground red pepper, large onions cut into rings, and laurel leaves. After that, the ingredients must be mixed, and then added to chicken legs and thighs. Then everything must be covered and left for 5-6 hours. This time will be enough for the poultry meat to absorb the aromas of the sauce, become softer and juicier.

Heat treatment

Chicken, marinated in mayonnaise, should be cooked on charcoal for 20-26 minutes. However, before that it is necessary to light a fire from oak or birch firewood. After they burn out and transform into hot coals, you should put a barbecue grill on the brazier, where you need to carefully put the thighs and shins. Closing the grate, it must be periodically turned over so that the meat is evenly fried from all sides. After the expiration of the above-mentioned time, it is recommended to check whether the product is ready or not. To do this, a piece of chicken must be incised and see the leakage from the cut blood or clear liquid. If the broth is light, then the meat can be safely removed from the grate.

Correct feed to the table

Shish kebab from chicken in mayonnaise should be served to the table with fresh herbs and vegetables (only when hot). Also to such a meat dish you can make a side dish in the form of crushed or boiled potatoes. In addition, a shish kebab is required to present a sharp ketchup or tomato sauce.

Helpful advice

To extinguish a sudden flare of flame during cooking shish kebab, you can use not ordinary water, but a marinade, which remained after the meat. To do this, it is desirable to place it in a plastic bottle, in the lid of which it is necessary to make several holes.