Grilled Chicken Leg Skewers

Tasty, aromatic, juicy, with a golden brown crust! Chicken shish kebab is an excellent alternative to pork and beef. You can easily fry it outdoors with family and friends. The big advantage of this dish is that you don’t need to marinate the meat for very long, and the result will certainly delight you!
cook time: 2h 20 min
Ruby Colston
Grilled Chicken Leg Skewers

Nutrition Facts (per serving)

171
Calories
10g
Fat
1g
Carbs
19g
Protein

Ingredients (4 portions)

Basic:

Onion (large) 1 pc
Tomatoes (large) 1 pc
Salt (small) 0.5 tsp
Greenery to taste
Basil (dry or oregano, without slide) 1 tsp
Allspice (no slide) 1 tsp
Chicken legs 4 pc

Recipe instructions

Step 1

Step 1
How to fry shish kebab from chicken legs? To begin, prepare all the necessary ingredients. It is better to take fresh, not frozen, shish kebab legs, as this will affect the taste and juiciness of the finished dish. Wash the legs under running water and dry with paper towels.

Step 2

Step 2
Divide the legs into drumsticks and thighs using a knife or kitchen scissors. Separate the flesh from the bones using a sharp knife. From the seeds you can cook a rich, rich broth for noodles or soup.

Step 3

Step 3
Place the chicken meat in a large glass or enamel container. Salt, sprinkle with dry seasonings (I used allspice and dry basil. Oregano, paprika or any other spices to your taste will also work well here. You can also take ready-made seasoning for kebab, it is also perfect for chicken legs.).

Step 4

Step 4
Wash a large tomato under running water, dry it, and cut it into four slices. Crush each slice with your hands over the meat, and place the tomato itself on top.

Step 5

Step 5
Peel the onions and wash together with the herbs under running water, dry. I used parsley, but you can also add dill. Cut the onion into rings and the greens into large pieces. Lightly squeeze the onion rings and herbs with your hands to release their juice. Place them in a container with the meat and tomatoes.

Step 6

Step 6
Mix everything thoroughly, cover with a lid or a flat plate of suitable diameter and place in the refrigerator to marinate for a couple of hours.

Step 7

Step 7
Light the grill, wait until the wood burns out and good quality coals remain. Marinated chicken legs can be fried on skewers or on a grill.

Step 8

Step 8
In the recipe, the meat was cooked on a wire rack. So, place the grill on the coals and wait until it warms up well. Place the chicken fillet pieces on the grill after removing the onions, tomatoes and herbs from the meat.

Step 9

Step 9
Periodically turn the legs on the grill using tongs.

Step 10

Step 10
Fry until done, about 15-20 minutes.

Step 11

Step 11
Cook until a delicious crispy crust appears.

Step 12

Step 12
Serve the finished shashlik of chicken legs piping hot to the table. It’s good to serve fresh vegetables, herbs, red or white sauce with the barbecue. Bon appetit!

Additional rubrics

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