Cooking description:
When preparing the chicken, cut into pieces the size of a matchbox. With smaller pieces, the shish kebab can turn out to be dry and burn when fried. You can take Dijon mustard for pickling.
Purpose: Outdoors
Main Ingredient: Poultry / Chicken / Mustard
Dish: Hot dishes / Barbecue
Ingredients:
- Chicken - 800 Grams (fillet, wings)
- Mustard - 2 Tbsp. spoons
- Apple Cider Vinegar - 70 Milliliters
- Spices - To taste (for chicken)
- Vegetable oil - 40 Milliliters
- Salt - To taste
- Cherry Tomatoes - To taste
Servings: 4
How to cook "Chicken Shashlik with Mustard"
Prepare the required ingredients.
Cut the chicken fillet into matchbox-sized pieces.
Prepare the marinade. In a bowl, combine vegetable oil, apple cider vinegar, spices, and mustard.
Dip the chicken pieces into the marinade. Stir the contents of the bowl with massaging movements. Leave at room temperature for 1.5 hours. 30 minutes before frying, salt the future kebab, stir.
Prepare a charcoal grill. The coals should be "gray". String the chicken pieces on skewers, alternating with cherry tomatoes.
Fry the kebab, turning it over for 25 minutes.
Serve the prepared kebab hot with your favorite sauces and vegetable salad. Enjoy your meal!