Chicken shashlik in the oven
Origin of the recipe
There's something primal about the idea of cooking meat over a fire—the joy of a hunter returning with a catch, the ancient skill of making fire from improvised means, and the eagerness of a hungry warrior to sink his teeth into his prey. And although dancing around the fire has taken on a peaceful tone over time and is a joy at family picnics, a vast array of cooking techniques have survived: Europeans use the spit, Americans use barbecue, and the peoples of the former USSR are still united by shashlik, albeit with their own national characteristics. In modern kitchens, the brazier/hearth has been replaced by the gleaming oven, a versatile culinary womb for a variety of delicious dishes. And it must be said, it does its job well—with skillful preparation, shashlik in the oven turns out wonderful!
What do you need for cooking?
Ingredients
-
Chicken fillet
-
Mayonnaise
-
Chicken seasoning
-
Garlic
-
Salt
Kitchen utensils
- Knife
- Board
- Bowl
- Spoon
- Baking tray
- Cling film
- Foil
- Skewers
- Garlic press
Step-by-step recipe
Step 1:
Cut the chicken breasts into large pieces—each breast fillet into about 9 pieces. Trim off the thin end of the fillet, halve the rest lengthwise, and cut the halves into quarters.
Step 2:
Place the shredded chicken in a bowl and sprinkle with chicken seasoning and crushed garlic. Add mayonnaise.
Step 3:
Stir until all pieces are evenly coated. Season with salt and stir a little more.
Step 4:
Cover the bowl with cling film and leave to marinate for AT LEAST 2 hours (preferably overnight or even 24 hours).
Step 5:
Thread the marinated chicken pieces onto skewers.
Step 6:
Place the kebabs over the baking sheet so that the skewers hold the kebabs on the sides of the baking sheet.
Step 7:
Bake in the oven at 250 degrees Celsius for 40 minutes. Be sure to turn the kebabs halfway through cooking (20 minutes). Place the kebabs on a serving platter and enjoy these simple yet delicious kebabs!
Cooking tips
Wooden skewers should be soaked in water for at least 2 hours before cooking to prevent them from burning in the oven. However, this isn't essential—some cooks prefer the smoky aroma of charred wooden skewers.
Thread the chicken onto two skewers at a time. (This will make them sturdier and reduce the risk of them flipping over in the oven.)
Place the kebabs so they don't touch the pan. This will prevent the meat from drying out and will cook more evenly on all sides.
