Chicken shashlik in different marinades
Ingredients
Ketchup marinade
- 150 ml ketchup
- 500 g boneless chicken thighs
- 10 g lemon juice
- 8 g curry powder
- 8 g olive oil
- 6 g salt
- 3 garlic cloves
- 3 g pepper
Honey and mustard marinade
- 500 g boneless chicken thighs
- 60 g mild mustard
- 60 g honey
- 20 g parsley
- 10 g dill
- 5 g olive oil
- 2 g salt
- 2 g pepper
- 1 garlic clove
Vinegar marinade
- 500 g boneless chicken thighs
- 300 ml water
- 300 ml 9% white vinegar
- 22 g salt
- 20 g sugar
- 12 g lemon juice
- 4 g dill
- 7 black peppercorns
- 3 onions
- 3 garlic cloves
Preparation video
Ketchup marinade
Combine all the ingredients in a bowl and stir. Add chunks of the chicken thighs and toss well. Leave for two hours.
Honey and mustard marinade
Finely chop the dill and parsley, and grate the garlic clove finely. Place all the ingredients in a bowl and mix. Add the chicken thighs, cut in chunks, and toss well. Leave for two hours.
Vinegar marinade
Finely chop the dill. Combine the water, vinegar, dill, salt, sugar, garlic cloves, peppercorns, and lemon juice in a bowl. Stir thoroughly. In another bowl, layer chunks of chicken thighs and sliced onions intermittently. Pour the vinegar marinade all over the meat and onions. Leave for two hours.
Preparation
Ketchup marinade
Combine all the ingredients in a bowl and stir. Add chunks of the chicken thighs and toss well. Leave for two hours.
Honey and mustard marinade
Finely chop the dill and parsley, and grate the garlic clove finely. Place all the ingredients in a bowl and mix. Add the chicken thighs, cut in chunks, and toss well. Leave for two hours.
Vinegar marinade
Finely chop the dill. Combine the water, vinegar, dill, salt, sugar, garlic cloves, peppercorns, and lemon juice in a bowl. Stir thoroughly. In another bowl, layer chunks of chicken thighs and sliced onions intermittently. Pour the vinegar marinade all over the meat and onions. Leave for two hours.
Chicken shashlik in different marinades
Ingredients
Ketchup marinade
- 150 ml ketchup
- 500 g boneless chicken thighs
- 10 g lemon juice
- 8 g curry powder
- 8 g olive oil
- 6 g salt
- 3 garlic cloves
- 3 g pepper
Honey and mustard marinade
- 500 g boneless chicken thighs
- 60 g mild mustard
- 60 g honey
- 20 g parsley
- 10 g dill
- 5 g olive oil
- 2 g salt
- 2 g pepper
- 1 garlic clove
Vinegar marinade
- 500 g boneless chicken thighs
- 300 ml water
- 300 ml 9% white vinegar
- 22 g salt
- 20 g sugar
- 12 g lemon juice
- 4 g dill
- 7 black peppercorns
- 3 onions
- 3 garlic cloves
Preparation
Ketchup marinade
Combine all the ingredients in a bowl and stir. Add chunks of the chicken thighs and toss well. Leave for two hours.
Honey and mustard marinade
Finely chop the dill and parsley, and grate the garlic clove finely. Place all the ingredients in a bowl and mix. Add the chicken thighs, cut in chunks, and toss well. Leave for two hours.
Vinegar marinade
Finely chop the dill. Combine the water, vinegar, dill, salt, sugar, garlic cloves, peppercorns, and lemon juice in a bowl. Stir thoroughly. In another bowl, layer chunks of chicken thighs and sliced onions intermittently. Pour the vinegar marinade all over the meat and onions. Leave for two hours.
You might also like