With warmer days, we make barbecues more and more often. Although we have nothing against the classic rich meat grill – on the contrary! – when the heat hits, we prefer lighter varieties, and a good and light choice is always chicken meat. But in order for the chicken to shine in its full glory, you also need a good marinade, which means the difference between just good and real top-notch barbecue.
A good marinade will soften the meat and make it juicy, especially white meat, which can be too dry if not properly prepared. We added peas to the juicy marinated chicken skewers, a well-known and favorite food, but we prepared it a little differently than is customary in our country and made a delicious puree out of it.
Marinated Chicken Skewers
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Loading...Ingredients
- chicken white meat
- smoked bacon
- garlic
- pepper
- Marinade:
- garlic
- 1 teaspoon of mustard
- sunflower oil
- White wine
- salt
- oregano
- pepper
- Peas puree:
- peas
- cream
Instructions
Make the marinade about 3 hours before roasting the skewers and soak the meat in it
For the marinade, we need red onion, mustard, sunflower oil, white wine, salt, pepper, and oregano
Put oil, wine, and mustard in a large container, and melt the mustard
Slice the red onion into the solution, salt, and scald
Cut the meat into pieces
Put in the marinade
Put the pepper in the marinade
Cut the red onion into large pieces and put it in the marinade
After 3 hours, we put meat, dried bacon, onion, and pepper on the skewers, and so on until the top of the skewers
until we use up the whole mixture
Heat the grill pan and place the skewers to roast
Turn the skewers so that they are cooked on all sides
Peas puree:
Bring the water to a boil, when it boils, add a little salt and add the peas to cook
Strain the cooked peas, but leave some water to make it easier to mix with a stick mixer
Add cooking cream to the mixed peas, mix well, and heat until the cream hardens
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