Usuba
Chicken skewer with marjoram in kefir and soda marinade
Juicy chicken fillet kebab with aromatic marjoram. The meat is marinated in a mixture of kefir and sparkling water, which makes it tender and well-infused with spices. Suitable for grilling or barbecue.
- Prep
- 360 min
- Cooking
- 90 min
- Total
- 450 min
- Standard serving
- 746 g
Ingredients
Total 7
Instructions
- 1
Step 1
Separate the chicken fillet from the bones and cut the meat into pieces measuring 3×4×3 cm. Place in a non-aluminum container for marinating.
- 2
Step 2
Slice the onion into half rings, add to the meat and mix well, slightly squeezing the meat with the onion to release the juice.
- 3
Step 3
Salt and pepper the meat (approximately 1.5–2 tablespoons of salt without a heap per 4–5 kg). Add marjoram and mix thoroughly.
- 4
Step 4
Pour the kefir in portions, stirring so that the meat is not floating in the liquid, but only coated with it.
- 5
Step 5
Pour carbonated water, stirring so that the meat rises slightly above the liquid.
- 6
Step 6
Place the container in the refrigerator for a minimum of 6 hours. The longer the kebab marinates, the more tender and aromatic it will become.
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