Juicy chicken kebab
5 servings
60 minutes
Recipe from Sergey Navasartov, brand chef of the restaurant "Noev Kovcheg".
1
Freeze chicken fillet (both breasts and thighs) in advance. Then transfer it from the freezer to the fridge shelf and wait for it to thaw. Drain the released liquid. Cut out the toughest connective tissue fragments from the fillet — for example, between the thigh and shin.
- Chicken fillet: 200 g
- Chicken thigh fillet: 500 g
2
Cut the fillet into small pieces, lay them in a single layer on the board, season with salt and pepper, and mix.
- Salt: to taste
- Ground black pepper: to taste
3
Randomly chop the fat and onion into small pieces.
- Beef fat: 150 g
- Onion: 150 g
4
Pass the chicken, fat, and onion through a meat grinder with a coarse grate. Then, depending on whether you prefer a more textured or smooth kebab, leave the minced meat as is or separate half and pass it through the grinder again.
- Chicken fillet: 200 g
- Chicken thigh fillet: 500 g
- Beef fat: 150 g
- Onion: 150 g
5
Mix the minced meat for 2-3 minutes by gathering it from the edges to the center with the edge of your palm. Check if the minced meat is elastic: gather it from the edges and pull it up in a handful; it should stretch slightly and not fall back into the bowl immediately. It's better to under-mix than over-mix: if the minced meat heats up, the fat will start to melt, and you won't get a juicy kebab. Place the prepared minced meat in the refrigerator for 3-4 hours.
6
Form kebabs with wet hands: about 100 grams of minced meat will go on each skewer. First, roll a ball from the minced meat, put it on the skewer, then hold the skewer in your palm and spread the meat, making deep grooves at equal distances from each other.
7
At the end, seal both ends of the kebab by firmly attaching the minced meat to the skewer.
8
Grill the kebabs on well-burned coals of the grill as follows: let one side of the minced meat seize and turn white, then flip the kebab and let it seize on the other side. Continue grilling, flipping three to four times for 5-6 minutes until golden brown.
9
Serve immediately with lavash, olives, green onions, and homemade adjika. When serving, cover the kebab with a sheet of lavash to keep it warm.