Juicy Chicken Kebab

Main Dishes | Armenian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Recipe by John Smith, head chef of a popular American restaurant.

Ingredients

Chicken fillet - 7.1 oz
"Petelinka Thigh Fillet" - 17.6 oz
Fatty Beef - 5.3 oz
Onion - 5.3 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Freeze the chicken fillets (both breasts and thighs) in advance. Then transfer them from the freezer to the refrigerator shelf and wait for them to thaw. Drain any liquid that has accumulated. Trim away the toughest pieces of connective tissue from the fillets, such as those between the thigh and the drumstick.

Step 2

Cut the fillet into small pieces, arrange them in a single layer on a cutting board, season with salt and pepper, and mix well.

Step 3

Cut the fat and onion into small pieces, as desired.

Step 4

Pass the chicken, fat, and onion through a meat grinder with a coarse plate. Depending on your preference for kebab texture—chunky or smooth—you can either leave the mixture as is or separate half of it and grind it again.

Step 5

Knead the minced meat by gathering it with the edge of your palm from the edges to the center for about 2–3 minutes. Check if the mixture has become elastic: to do this, gather it from the edges and, taking a handful, pull it upwards; the mixture should stretch slightly and not immediately fall back into the bowl. It’s better to under-knead than to over-knead: if the mixture gets too warm, the fat will start to melt, and you won't get a juicy kebab. Once ready, place the mixture in the refrigerator for 3–4 hours.

Step 6

With wet hands, shape the kebabs: approximately 100 grams of minced meat will go on each skewer. First, roll the minced meat into a ball, slide it onto the skewer, and then, holding the skewer in your palm, distribute the meat, creating deep grooves with your fingers at equal intervals.

Step 7

At the end, seal both ends of the kebab by firmly pressing the meat mixture onto the skewer.

Step 8

Grill the kebabs over well-burned coals in the following manner: allow the meat to sear and turn white on one side, then flip the kebab and let it sear on the other side. Continue grilling, turning them three to four times, for 5 to 6 minutes until a golden crust forms.