Chicken Shish Kebab Burrito

Main Dishes | Mexican cuisine

⏳ Time

30 minutes + 3 hours

🥕 Ingredients

🍽️ Servings

Description

Restaurant Deli

Ingredients

Chicken Thighs - 6 lbs
Onion - 2 lbs
Garlic - 2 heads
Ground Dried Garlic - 1 tablespoon
Paprika - 1 tablespoon
Black Cumin (Cumin) - 1 tablespoon
Marjoram - 1 tablespoon
Cayenne Pepper - 1 tablespoon
Meyer Lemon Juice - 2 fl oz
Sparkling water - 1¼ l
Red Currant - 17.6 oz
White Cabbage - 17.6 oz
Carrot - 17.6 oz
Red Canned Beans - 3 cans
Olive Oil - 2 spoons
Spanish onions - 2 heads
Apple Wine - 3 fl oz
Sour Cream - 21.2 oz
Cilantro - 1.8 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Remove all possible cartilage remnants from the chicken thigh, rub the chicken with all the spices, and cover it with soda. Let it marinate for at least 3 hours. Grill, pan-fry, or bake in the oven at 428°F until cooked through. Cut into 1 cm thick pieces.

Step 2

Place the chicken in a deep perforated tray. In another deep but regular tray, place hay and wood shavings, ignite them, then place the tray with the chicken on top and cover everything with a lid. Light the hay and shavings periodically until the chicken is smoked.

Step 3

Prepare the salad: shred the red and white cabbage, and grate the carrot. Dress with olive oil, lemon juice, and season with salt.

Step 4

Prepare the bean puree: drain the beans in a colander, allowing the liquid to drain and reserving it. In a deep skillet, sauté the onion in vegetable oil until soft, then add the beans and continue to cook, stirring, for an additional 5 minutes.

Step 5

Add 0.5 liters of any broth you have on hand, along with the bean juice, and blend until smooth. Season with salt and pepper to taste.

Step 6

Chop the cilantro, add it to the sour cream, season with salt and pepper, and mix well.

Step 7

Spread bean puree on the tortillas, add the chicken kebab and salad, and drizzle with sour cream and cilantro. Roll them up like burritos and fry in butter until golden brown.