Chicken shashlik on kefir
4 servings
20 minutes
The secret of this recipe's enduring popularity is simple - spices. Turmeric is used to give the chicken meat an appetizing sunny color. Cumin and coriander give the shashlik a wonderful Middle Eastern aroma. For the marinade, we took kefir and lemon juice, and cooked the meat, pouring it with saffron oil.
1
Cut the chicken into cubes about three centimeters or slightly larger.
- Chicken fillet: 1 kg
2
Grind salt, coriander, cumin, and turmeric in a mortar.
- Salt: 1 teaspoon
- Ground coriander: 1 tablespoon
- Cumin (zira): 1 teaspoon
- Turmeric: 1 teaspoon
3
Pour kefir or another fermented milk product into a large bowl, mix in the spices. Submerge the chicken in the kefir and mix well with your hands. Let it marinate for at least an hour, maximum five to six hours, otherwise the acidic environment will cook the meat to a tasteless cotton-like state.
- Kefir: 150 ml
- Ground coriander: 1 tablespoon
- Cumin (zira): 1 teaspoon
- Turmeric: 1 teaspoon
- Chicken fillet: 1 kg
4
Grind saffron with a pinch of salt, add 50-60 ml of hot water, and let it sit for ten minutes.
- Saffron: pinch
- Salt: 1 teaspoon
- Saffron: pinch
5
Melt the butter over low heat. Squeeze the juice of half a lemon into it and mix with saffron water.
- Butter: 60 g
- Lemon: 0.5 piece
6
Tightly thread the marinated chicken onto skewers and place on the grill. When the marinade sets on one side, flip it over and spread a mixture of oil, saffron, and lemon on the browned side. Gradually twist the skewers, generously coat the chicken with saffron oil, and grill until golden brown.
- Chicken fillet: 1 kg
- Butter: 60 g
- Lemon: 0.5 piece
- Saffron: pinch