Chicken kebab "Winter"

Description

Decided to go to nature and cook kebabs in the summer. Barbecue has become a true Russian national dish, because in any other country on a nice weekend will not be so much cooked as kebab and Russia. Neither in Georgia, nor in Armenia, nor in all of Central Asia - anywhere!!! And I know-you love to cook barbecue, not only in summer but also in winter. There is in it a certain buzz. I ordered the chicken and on the eve of women's day can not refuse, let it be chicken. Well, here's the entry again delayed... let's Get to cooking! And any "lyrical digressions," I will make the text of the recipe.

Ingredients

Chicken fillet

1.5 kg
Sesame oil

1 Tbsp
Soy sauce

5 Tbsp
Ginger

1 Tbsp
Garlic

3 tooth
Chili

0.5 tsp
Paprika sweet

1 tsp
Khmeli-suneli

1 tsp
Sugar

1 Tbsp

Cooking

The meat is cut, if possible, with the cross-bar of 2-3 cm, put in a bowl and add a spoonful of sugar, pour soy sauce. In the list of ingredients, no salt, and it will not. Soy sauce and enough salt.

Ginger rubs on a medium grater and the meat of it, together with a fibrous basis, which does not RUB with the juice that remains on the Board. Nothing should disappear!!! The length of the spine about 3-4cm.

Garlic labor on the same grater and return it. God forbid you when marinating chicken to use onions! When marinating all other types of meat - definitely Yes, but definitely NOT chicken!!! Quite so poison will not work, but a good result too.

OK, moving on. Half a teaspoon of hot Chile, it will give reasonable sharpness and a special warming taste. Though winter is already over, but the snow is still there, so the barbecue I will have "winter".

On paprika for a festive feeling,

... and then hops-suneli for the feel of the sun.

The most important thing - sesame oil!!! Very well it then shows. If no, it is not necessary to any other oil change, it is best to buy it and have, fortunately, a lot of it is not necessary for a long time and you bottle will be enough. Here and here it only one spoon is necessary. It is important not to overdo it.

Well, here's a marinade. Now, while mixing, I like to squeeze the meat with your fingers. Somehow, I think that's better... Close down so press them a little cover and put in refrigerator. Tomorrow it all together with us moved to the country.

Build up the fire. I think that cooking meat on the coals the value necessary to give every detail, because many famous chefs agree that grillowania is the best and the healthiest way of cooking meat. I don't recognize any of the purchase of coals and smelly slurry for ignition. Only natural product!!! In any country there are always some chips, trim boards and other wooden stuff. A little newspaper at the bottom, struck a match, and go!!!

Prepare the coals, how to cook, too, should be able. Firewood ruble small cubes section of 2x2 - 3x3 see the Fallacy to think that a large paleno will give a hot and long coals. These small sticks are necessary when the barbecue grill is already steadily breaks out, folded stack dispensing layers of sticks along, then across. I hope the photo shows. Thus we will be able to cook quickly and a lot of charcoal of the same size.

And while the coals are getting ready, look what my gorgeous tree on the site!!!

While you were looking at the Christmas tree, I already strung... Next to the grill I have a round marble table. Very convenient, as you can see! ;) It is best to string along a piece of that-would they then not swinging like gymnasts on the bar, slide the pieces tightly and form a hand as evenly as possible. Meat hands loves...

And here the coals are ready! This is how they look when finished. It seems that you need they still burn, but no! Ready! Break poker and level...

... and get this result. Unfortunately my proper height grill, welded me personally, after 15 years of service literally burned out at work, and I use this wrong a little, which a relative gave me. That it is not correct, except that he is low? He's too deep. I fixed it placing the bottom bricks. The photo shows that the embers are not deep. So what will you choose or make a barbecue, see that he was no deeper than 15cm., this is important. Width and length can be optional...

And you can put the skewers. You first need to hold a little longer on one side then longer on the other. You can even fan the coals of a fan, something to strengthen the heat, so the meat quickly grabbed the crust and let the juice out. Then you can turn over often, so as not burnt.

But blink did not, and the barbecue is ready! The chicken is prepared very quickly. It's time to remove and carry to the table, it is not warm, consumers are waiting!

Well, that's all. After a few minutes it will not.

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