Baked Chicken Kabobs

Steps

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  1. The recipe uses chicken fillet, but if you take chicken thigh or drumstick fillet, the ready dish will be even more gentle and juicy. Use those vegetables that are at hand, for example, small squash, corn, champignons turn out very tasty. Choose seasonings to taste. We prepared a mixture of dry garlic, khmeli-suneli, black pepper of large grinding and smoked paprika. Proportions - to taste. Soak wooden skewers in cold water for at least 30 minutes. For marinade let’s mix all components. Transfer 1-2 tablespoons of marinade in a separate bowl (lemon juice – 1 tbsp; vegetable oil – 3 tbsps; honey – 1 tbsp; seasonings – to taste; salt – to taste).
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  2. Cut the fillet into small pieces. The approximate size of each piece is 2 X 2 cm. Cut eggplant into small pieces about 0.5 cm thick and put in very salty cold water for 30 minutes to get rid of bitterness.
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  3. Put the meat in the marinade and mix well. Cover the bowl with food wrap and let marinate for 30 minutes at room temperature or for several hours in the fridge.
  
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  4. Cast away the eggplants on the sieve to drain from salty water, and wash them. Peel onions and pepper and cut into equal pieces (in the form of a petal, not rings).
  
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  5. String in any order vegetables and meat on prepared skewers.
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  6. Pre- heated to 200-205 ° C oven and line the baking sheet with high sides with foil. Put kabobs so that they lie on the sides of the baking sheet, without touching its bottom. Grease meat and vegetables with the remaining marinade and send the dish to a heated oven for 30-40 minutes or until ready.
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  7. During baking of kabob it is necessary to turn over and grease with marinade. The cooking time may vary depending on the size of the pieces and the features of the oven.
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  8. Ready kabob is served immediately after preparation, supplemented with fresh vegetables and lettuce leaves, decorated with greenery. Bon Appetite!