- white wine vinegar - 4 items. spoons
- olive oil - 2 items. spoons
- honey - 2 items. spoons
- salt - 1 teaspoon
- black pepper - 1/4 teaspoons
- fresh parsley - 1 st. a spoon
- fresh thyme - 1 st. a spoon
- half chicken breast - 2 pieces (boneless (240 g each), diced)
- red onions - 24 pieces
- zucchini - 450 Grams
- orange or yellow peppercorns - 2 Pieces
- cherry tomatoes - 24 pieces
- white bread - 300 Grams (diced)
In a plastic container with a tight-fitting lid, mix the vinegar, oil, honey, 1/2 teaspoon salt, pepper and chopped greens. Shake well to mix, and put the marinade aside. Heat the grill to medium temperature. Collect 3 shish kebabs: chicken and onion, zucchini and pepper, tomatoes and bread. Pour the shish kebabs with the prepared marinade. Fry shish kebab from chicken and onion until the chicken is ready, and the onion is soft, often turning over, about 10 minutes. fry shish kebab from zucchini and pepper until the vegetables become soft, often turning over, about 7 minutes. To fry a shish kebab from tomatoes and bread until the bread is fried, and the tomatoes will not become soft, often turning over, about 5 minutes. season the shashliks with the remaining salt and serve at room temperature.
Servings: 8