Chicken thigh shashlik
Chicken shashlik from soft thigh meat with yogurt and paprika. It is more convenient to turn even pieces on skewers.
Another 2 hours - marinating
How to make it
Prepared 0 of 4 steps
Prepare the meat
Remove meat from bones and chop coarsely.
Marinate
Mix yogurt, chopped onion, garlic, paprika, oil and salt. Add chicken.
Let it rest
Refrigerate for 2 hours. Remove large pieces of onion before frying.
Fry
Cook over coals for 15–20 minutes, turning regularly. Check for complete doneness of thick pieces.
Little hint
Thigh meat dries out less when fried. Fillet requires more careful timing control.
Frequently asked questions
Why is it more convenient to use the thigh?
Thigh meat dries out less when fried. Fillet requires more careful timing control.
How long does it take to prepare?
The recipe takes about 15 minutes to prepare and 20 minutes to cook. Allow an additional 120 minutes for marinating. The exact time depends on the size of the products and equipment.
