- Chicken fillet - 1,5 Kilogram
- Lemon juice - 1 piece
- White mustard seeds - 2-3 teaspoons
- Olive Oil - 100 Milliliters
- Sugar - 2 Teaspoons
- Black pepper powder - - To taste
- Tarragon - - To taste
- Salt - - To taste
- Bay leaf - 2-3 pieces
Chicken fillet cut into small pieces. On skewers it is possible to cook chicken in large pieces with bones, but skewers dictate their conditions: the pieces should be no more than 2х2 centimeters, otherwise they may not be fried. Extrude the juice from the lemon. We prepare marinade: mix mustard with lemon juice, olive oil, sugar and spices. To salt at this stage I do not recommend - the meat can turn out dry and hard. It is better to sprinkle a shish kebab with salt just before laying it on the coals. We drop pieces of meat into the marinade, mix, cover with a lid / towel or tighten food film. We clean in the cold - 1 hour is enough, but the longer, the better. Hour 3-4 - just right. Half an hour before the laying, we lower the skewers in cold water - so they absorb the moisture and do not light up. String pieces of chicken on skewers, salt and - on the coals! Bake until golden brown, periodically sprinkling with the remains of marinade, diluted with water. We serve with pickled onions and finely chopped herbs.
Servings: 5-7