Beer-Marinated Chicken Kebabs

We are preparing very tender, almost milky shish kebab! Just right for a picnic!
cook time: 21h
Gavin Tanner
Beer-Marinated Chicken Kebabs

Nutrition Facts (per serving)

180
Calories
13g
Fat
3g
Carbs
11g
Protein

Ingredients (10 portions)

Basic:

Milk (cow) 250 ml
Arugula to taste
Green onions to taste
Parsley 1 tbsp
Bulb onions 4 pc
Vegetable oil 100 ml
Vinegar (berry) 100 ml
Chicken (hips) 2 kg
Curry 1 tbsp
Beer (not bitter) 500 ml
Ground pepper mixture 1 tbsp

Recipe instructions

Step 1

Step 1
To prepare this kebab you need 2 kg of chicken thighs, removed from the bone. 4 onions. Vegetable and berry oils, in this case gooseberry, 100 ml vinegar. 1 tablespoon of spices: mixture of peppers, curry, parsley.

Step 2

Step 2
Pour oil over spices and stir.

Step 3

Step 3
Let the spice oil infuse. You can cut the onion into rings at this time. Prepare milk with beer.

Step 4

Step 4
Add all this to the meat. Mix well and refrigerate for 8-20 hours. In this case, they cooked for two days in a row in two batches. The first time the kebab was marinated for 8 hours, the second time 20 hours had already passed from the start of marinating. The second time, the kebab turned out juicier and softer, and cooked faster. On the first day, no less, the kebab came out more meaty. Depending on your taste, I recommend marinating longer.

Step 5

Step 5
Shortly before the end of the intended marinating time, light a fire or light a barbecue. And when the coals are about to come up, you can string the kebab onto skewers.

Step 6

Step 6
Now the coals are ready — you can lay out the kebab! Oh, this special aroma!

Step 7

Step 7
You need to cook for 15-20 minutes, turning occasionally. For those who like a more baked crust, don’t rush to turn it over, let the kebab bake to your taste!

Step 8

Step 8
Time has passed, the kebab is ready. To check, you can make an incision with a knife. Itʼs time to remove and serve, garnished with herbs, on a platter or on skewers, or all together! Bon appetit!

Additional rubrics

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