During the high season of picnics each person is simply obliged to try the recipe of a shish kebab from chicken legs. Usual meat, like pork or beef, often turns out harsh. And chicken meat always soft — quite another matter. Having pickled pieces correctly, it is time to go to the nature.
Ingredients:
- salt — to taste;
- black sprinkling pepper — to taste;
- sparkling mineral water — 1.5 liters;
- soy-bean sauce — 50 ml;
- onions shallot — 200 g;
- chicken leg — 2 kg.
Preparation:
Wash out chicken legs in flowing cold water, defeather if those are available. Lay out chicken in a pan, add the cut onions and mix everything properly clean hands.
Now fill in meat with mineral water, a soy-bean sauce. Pepper and salt to taste. Let shins be pickled in such look not less than two hours. And if time allows, then leave the container with meat on all night long in the fridge, previously having covered with something.
Take ready meat on the nature. You make fire, let's logs burn through better and when coals are ready, lay out shins on a lattice. Fry a shish kebab to a ruddy crust from all directions, sometimes overturning it that didn't burn.
That meat was even more gentle, juicy and soft, take the trigger sprayer with water. In the course of cooking you don't depart far from a fire, occasionally slightly sprinkling meat. Find something, than it would be possible to use as a fan. Alternate a sbryzgivaniye water and forcing of heat on coals.
For fans of skewers: it is better for shin to split into two parts, then to get as usual steaks of pork or beef. A skewer it is better to use flat, on them meat won't turn. If in any place on coals fire begins to burn, accurately fill in it with a small amount of water.
You shouldn't get together with meat of chicken in addition some vegetables, onions and other. All this will burn to an indecent and inedible state. If you want to make vegetables on a shive, make a separate skewer with vegetables or warm up them separately on a lattice, after meat.