Chicken shashlik burrito
60 servings
30 minutes
Delikatessen Restaurant
1
Remove all possible cartilage remnants from the chicken thigh, rub the chicken with all spices, and pour soda over it. Let it marinate for at least 3 hours. Grill or fry in a pan or bake in the oven at 220 degrees until cooked. Cut into pieces 1 cm thick.
- Chicken thighs: 3 kg
- Ground dried garlic: 1 tablespoon
- Paprika: 1 tablespoon
- Cumin (zira): 1 tablespoon
- Marjoram: 1 tablespoon
- Cayenne pepper: 1 teaspoon
- Carbonated water: 1.25 l
2
Place the chicken in a deep perforated tray. In another deep but regular tray, put hay and sawdust, light it, place the chicken tray on top, and cover everything with a lid. Light it periodically until the chicken is smoked.
3
Prepare a salad: chop red and white cabbage, grate the carrot. Dress with olive oil, lemon juice, and salt.
- Red cabbage: 500 g
- White cabbage: 500 g
- Carrot: 500 g
- Olive oil: 2 tablespoons
- Lemon juice: 70 ml
- Salt: to taste
4
Prepare bean puree: drain the beans in a sieve, let the juice drain and save it. Sauté the onion in vegetable oil in a deep skillet until soft, add the beans, and fry for another 5 minutes, stirring.
- Red onion: 2 heads
- Olive oil: 2 tablespoons
- Canned red beans: 3 jars
5
Add 0.5 liters of any broth you have on hand, add bean juice, and blend. Season with salt and pepper to taste.
- White wine: 100 ml
- Salt: to taste
- Ground black pepper: to taste
6
Chop the cilantro, add it to the sour cream, season with salt and pepper, and mix.
- Coriander: 50 g
- Sour cream: 600 g
- Salt: to taste
- Ground black pepper: to taste
7
Spread bean puree on tortillas, add chicken skewers and salad, drizzle with sour cream and cilantro. Roll into a burrito shape and fry in butter until crispy.