Chicken kebab
In order for the kebab to stick well on the skewer, the minced meat must be as fresh as possible and very well chilled.
Ingredients
Servings 10- 10 thin lavash
- 350 g tomatoes
- 200 g red onion
- cilantro, parsley, green onions
- 250 g homemade adjika
- 250 g white sauce
- 250 g pickled cucumbers
- 1 kg boneless chicken thigh
- 100 g onion
- 12 g of salt
- 4 g ground black pepper
Cooking
Step 1
Chicken legs without skin and bones, cut into pieces and cool well or slightly freeze. Mix with chopped onion and pass through a meat grinder with a fine grate twice. Before turning a second time, add salt and pepper to the minced meat. Mix well and refrigerate the minced meat so that it sticks well on the skewer. Form a sausage weighing about 100 g from minced meat and put it on a skewer. Roast on coals until tender. You can form a sausage, lightly roll in flour and fry in a small amount of vegetable oil until golden brown.
Step 2
Cut the washed and dried greens. Cut the red onion into half rings, tomatoes and pickled cucumbers into slices. Expand the pita bread, grease the middle with adjika. Layer red onion, tomatoes, chicken kebab. Sprinkle with herbs, pour with white sauce. Roll up with open ends. Grill the roll until golden brown.