L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

BretzelsGerman cuisine

Paella dish

Borscht with beansRussian cuisine

Paella dish

Boiled CrayfishEuropean cuisine

Paella dish

AjoblancoSpanish cuisine

Paella dish

Uzbek LagmanUzbek cuisine

Paella dish

Goan Vindaloo CurryIndian cuisine

Paella dish

Wonton SoupChinese cuisine

Paella dish

Fisherman's PieBritish cuisine

Paella dish

Caesar SaladAmerican cuisine

Paella dish

Coconut Condensed Milk KayaMalaysian cuisine

Chicken Mtsvadi

4 servings

60 minutes

The recipe was shared with us by Gaik Egiazaryan, chef of the Erti restaurant.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

419

kcal

43.7g

grams

26.3g

grams

2g

grams

Ingredients

4servings

1

kg

Matsoni (yoghurt)

100

ml

30

ml

10

g

4

g

Ground black pepper

5

g

to taste

Thin lavash (Armenian flatbread)

to taste

Cooking steps

1
Clean the chicken thighs from cartilage, skin, and excess fat.
Required ingredients:
1. Chicken thighs: 1 kg

2
Prepare the marinade. Mix soy sauce, salt, Svan salt, pepper, and matsoni in a deep bowl.
Required ingredients:
1. Soy sauce: 30 ml
2. Salt: 4 g
3. Svan salt: 10 g
4. Ground black pepper: 5 g
5. Matsoni (yoghurt): 100 ml

3
Send the chicken thighs to marinate.
Required ingredients:
1. Chicken thighs: 1 kg

4
Mix well.

5
Leave for 40–50 minutes.

6
Heat the wood in the grill, preferably from fruit trees. If not available, regular birch charcoal will do.

7
Place the thighs on the grill and fry on both sides until cooked.

8
Place the ready kebab on the leaves of lavash.
Required ingredients:
1. Thin lavash (Armenian flatbread): to taste

9
Serve with fresh vegetables.
Required ingredients:
1. Vegetables: to taste

Similar recipes

EasyCook - Chicken Mtsvadi