Oven-baked chicken shashlik in a spicy molasses marinade
Votes: 1
Time: 25 min.
Complexity: easily
Quantity: 40 kebabs
Complexity: easily
Quantity: 40 kebabs
A simple and delicious kebabs. This chicken can be served as a main dish, for example, with rice, or used as a filling for burritos or fajitas. To prevent wooden skewers from burning in the oven, soak them briefly in water before skewering the meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.4 kg chicken breasts or thighs, boneless and skinless, cut lengthwise into 2.5 cm wide strips.
- 1/3 cup molasses
- 1/3 cup red wine vinegar
- 5 tablespoons Worcestershire sauce
- 2 tbsp. l. olive oil
- 2 tbsp. l. brown sugar
- 2 tsp hot sauce
- Additionally: 36 - 40 wooden skewers (15 cm)
We recommend
Recipes with similar ingredients: chicken breasts, chicken thighs, wine vinegar, Worcestershire sauce, soy sauce, brown sugar, syrup
Cooking the dish according to the recipe:
- Combine everything except the chicken and skewers in a large, acid-safe bowl and whisk. Add the chicken strips. Stir to coat with the spices. Cover and marinate for 45 minutes to 4 hours.
- When ready to roast, preheat the oven to 220°C (425°F) and position the oven rack in the middle. Remove the chicken from the marinade (reserving it) and thread 1 piece onto each skewer.
- Bring the reserved marinade to a boil and simmer for 3 minutes. Let it cool slightly before using.
- Place the skewers in a single layer on a foil-lined baking sheet. Bake for 10 minutes, then turn them over and baste with the remaining marinade (you don't need to use it all). Cook for about 5 more minutes, until the meat is golden brown on both sides.
Categories:
recipe / Festive dishes / Main courses / Bird / / / Aida Mollenkamp
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