Composition / ingredients
Step-by-step cooking
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I cook shish kebab from chicken meat. So the food is tender and not too heavy. Cut the fillets into pieces, put them in a saucepan. Peel the onion, cut it into rings, and send it after the meat into a saucepan. Coarsely cut the tomatoes, squeeze the juice into a saucepan, throw the squeezed tomatoes in the same place. We dump out the whole jar of adjika and coarsely chopped greens. Fill everything with mayonnaise and mix well with your hands. The marinade is ready!
Do not forget to stir the meat every half hour. You can fry a shish kebab marinated in this way after 2 hours! If you like spicy, I advise you to fry on the grill, laying the meat on it tightly together with the marinade.
Serve the breast kebab with a salad of fresh vegetables. Bon appetit!!
Calorie content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Adjika - 59 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
