Ingredients

Title Value
1. Chicken fillet 1 PC.
2. Bulb onions 2 PC.
3. Cherry tomatoes 10 PC.
4. Juice 150 Ml
5. Salt taste
6. Soy sauce 3 tbsp
7. Mustard 1 tbsp

Cooking

1 . Stage

Peel the onion and prepare the fillet.

2 . Stage

Cut the fillet into slices and the onion into rings. Put it in the dish in which the meat will marinate.

3 . Stage

Salt. I used Adygean salt.

1. Stage. Salt. I used Adygean salt.

4 . Stage

Add cherry juice (I have leftover cherries in their own juice), soy sauce and mustard.

1. Stage. Add cherry juice (I have leftover cherries in their own juice), soy sauce and mustard.

5 . Stage

Mix everything, cover and leave at room temperature for 5-6 hours.

6 . Stage

Cut the cherry tomatoes into halves.

1. Stage. Cut the cherry tomatoes into halves.

7 . Stage

We gather kebabs on wooden skewers, alternating meat, onions and tomatoes. We choose a suitable form (deep) and improvise a grill. In the form put the foil, so that the bottom also went heat. We put our "brazier" in the oven heated to 150 degrees for 50 minutes. Every 10-15 minutes, turn the shashlik and pour the marinade in which you pickled the meat.

1. Stage. We gather kebabs on wooden skewers, alternating meat, onions and tomatoes. We choose a suitable form (deep) and improvise a grill. In the form put the foil, so that the bottom also went heat. We put our

8 . Stage

The shish kebab is ready. It's raining and windy outside, and the house is warm and cozy. Enjoy our kebab and salad. Enjoy your meal.

1. Stage. The shish kebab is ready. It's raining and windy outside, and the house is warm and cozy. Enjoy our kebab and salad. Enjoy your meal. 2. Stage. The shish kebab is ready. It's raining and windy outside, and the house is warm and cozy. Enjoy our kebab and salad. Enjoy your meal.