Chicken Shish-Tauk
⏳ Time
1 hour + 1 day 1 hour
🥕 Ingredients
8
🍽️ Servings
3
Description
This recipe was shared with us by John Smith, the executive chef of a popular American steakhouse.
Ingredients
- "Petelinka Thigh Fillet" - 26.5 oz
- Ground Black Pepper - 1½ g
- Paprika - 0 oz
- Salt - 0.2 oz
- Black Bean Paste - 1.8 oz
- Vegetable Oil - 2 fl oz
- Natural Yogurt - 1.4 oz
- Lemon - 1.8 oz
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Mix the pepper paste, oil, sliced lemon, paprika, black pepper, and salt. Let the marinade sit for 24 hours.
Step 3
Trim the chicken thighs of any tendons and excess fat, then cut them into medium-sized pieces.
Step 4
Add the marinade and yogurt to the chicken, mixing well to ensure the marinade covers the entire surface of the meat.
Step 5
Let marinate for one hour.
Step 6
Skewer the meat loosely on the skewers.
Step 7
Place the skewers on the grill with hot coals. The heat should not be too strong, so the meat cooks thoroughly.
Step 8
During the cooking process, it is important to space the pieces of meat on the skewer, leaving a small gap between them. This is necessary to ensure that the meat cooks evenly all around.
Step 9
Fry the meat for about 10–12 minutes. You can determine if it's done by its tenderness: if the meat is soft, then it's ready.
Step 10
Serve the shish tawook immediately.
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