English
Deutsch
español
français
italiano
-
Newest
Pickling zucchini for the winter in jars
Cottage cheese casserole
Milk glaze
Cheese in mayonnaise batter
Lazy cabbage rolls in sour cream sauce
Pea soup with ham
Chicken skewers with zucchini
Here is a universal recipe, because such kebabs will be a good main course for four or a hot appetizer for eight.
How to cook Chicken skewers with zucchini
Step 1
Soak wooden skewers in water for 1 hour. Mince the garlic and mix with 1 tbsp. l. olive oil, soy sauce, vinegar and honey, salt and pepper. Cut the chicken fillet into medium pieces and place in a bowl. Pour in the marinade, sprinkle with sesame seeds, mix and leave for 20-30 minutes.
Step 2
Cut the zucchini into thin slices, season with salt and leave for 10 minutes.
Step 3
Roll a strip of zucchini into a roll and thread onto a skewer, then string a piece of fillet. Thus, collect all the skewers.
Step 4
Heat a frying pan with olive oil and fry the skewers for 3-4 minutes. on each side over medium heat. Transfer cooked skewers to a bowl and keep warm.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Beef shurpa
Shulum, chorpa, shorpo, sorpa... In different countries, shurpa is called by different names, but it looks about the same everywhere: a rich soup with meat and vegetables. Various herbs and spices can be added to it, or it can be made on the basis of
Diet marshmallow
Diet marshmallow is a treat for those who watch their figure. Light and airy dessert from France. Unlike the classic dessert, PP marshmallow is prepared on the basis of a sugar substitute. According to the recipe, PP marshmallow at home is prepared f
Armenian Lavash Roll with Stuffing
Perhaps the most versatile dish you can think of is a lavash roll with filling, because you can stuff lavash with whatever your heart desires. Lavash with vegetables, with salad, with canned fish, sweet lavash with cottage cheese. The choice of filli
Beef knuckle
The special value of the beef knuckle (the lower part of the beef carcass leg) is the marrow bone, rich in nutrients. The recipe recommends using meat from young animals no more than 20 months old. It can be distinguished by the rich red and pink col
Khinkal in Dagestan style
Khinkal is a traditional Caucasian dish. It is often confused with such a famous Georgian dish as khinkali. And, although the set of products in both dishes is quite similar, they are nevertheless different. Traditionally, khinkal is prepared on the