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Chicken Skewers Shashlik in a Skillet
Many are convinced that the meat of chicken breast is quite dry and that not all dishes can be prepared from it. But the proposed recipe overturns these erroneous beliefs about the dietary and quick-cooking tender part of the chicken carcass.
There are many options for marinating shashlik, and it can be prepared without leaving the house. Notably, this chicken shashlik in a skillet is marinated using just 3 ingredients for 15 minutes. Yet, the pieces turn out very juicy, as if they have been soaked in fat.
The secret to this effect lies in the marinade and proper frying. Olive oil, soy sauce, and starch are rubbed into the fillet pieces. It is important to note that the starch must be only corn starch - it is denser and will retain moisture inside the product, expand the pores, and make the meat more tender. Potato starch does not possess these properties at all (it is just sticky and viscous). And when frying, the most important thing is not to over-dry the shashlik.
Ingredients
Show ingredients
- chicken fillet - 2 pcs. (550 g);
- soy sauce - 2 tbsp.;
- vegetable oil (preferably olive) - 2 tbsp.;
- only corn starch - 2 tbsp.;
- ground pepper - to taste;
- bell pepper in 2 colors - 2 pcs.
Preparation
- Pat the washed breast dry. Cut it into pieces resembling cubes (approximately 2.5 cm in size).
- Place the cut pieces in a bowl and add all the marinade ingredients.
- Mix everything thoroughly by hand, as if massaging the pieces and trying to coat each of them with a starch film. Cover the bowl with a lid and set aside for 15 minutes (this is sufficient time for the pieces to marinate).
- Meanwhile, cut the colorful peppers into large squares.
- Firmly thread the meat onto the skewers, alternating with squares of pepper. It is usually recommended to soak the skewers before use to make it easier to remove the meat. However, shashlik will come off the dry sticks just fine.
- For frying, a grill pan is very suitable, but it can also be done in a regular skillet. Pour a little olive oil into it (it doesn’t burn as much and uses less than sunflower oil) and spread it with a brush over the entire surface.
- When the surface is well heated, reduce the heat to medium and lay a few skewers of shashlik.
- Fry each side for no more than 5 minutes.
- Place the finished shashlik directly onto a plate (there is no need to blot them with a paper towel).
A large amount of fresh vegetables and herbs will best emphasize the surprisingly juicy meat's flavor. And the chicken shashlik in a skillet can even be taken with you to nature if there is no possibility to cook it outdoors.
Try it, enjoy your meal!
