CHICKEN FILLET KEBAB IN A PAN

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Lulia-kebab - kebab of minced meat, it is popular in the Caucasus and in many eastern countries. The classic kebab is made from lamb, but lamb is less common here, so it is often replaced with other types of meat. One option is chicken kebab (chicken breast). It turns out appetizing, affordable and very tasty. Since the chicken breast is rather dry, a little fresh bacon is added to it, which gives juiciness and is completely not felt in the dish. Unlike other types of meat, chicken pulp is quite viscous, so the process of making kebab from it is greatly simplified. Stuffing keeps its shape well on the skewer, it does not need to be beaten and knead for a long time.

Required Products:

600 g of chicken breast;
fresh lard - 150 g;
onions - 100 g minced meat + 200 g for pickling;
1 tsp Paprika
hops-suneli - 1 tsp;
ground black pepper;
salt;
1 tbsp. l Sahara;
vegetable oil - 2-3 tbsp. l;
vinegar;
1 lemon.

Also need wooden skewers for barbecue.
From this number of products, 8 kebabs of kebab will be obtained.

Cooking kebab

1. Lard and chicken breast (preferably together with the skin) are cut into pieces and scrolled in a meat grinder with large holes.

2. Add paprika, suneli hops, salt and a pinch of pepper to the minced meat.

3. All mixed and left in the refrigerator for an hour.

4. You can marinate the onions at this time. To do this, cut it in half rings, add 1 tsp. salt, 1 tbsp. l sugar and 2 tbsp. l vinegar.

5. All mix, pour 200 ml of boiling water and leave for 20 minutes. Then the water is drained, and the onion is slightly squeezed.

6. Having got minced meat from the refrigerator, add onion diced onion (100 g).

7. All mix well.
8. Then, oblong cutlets are made from minced meat, a skewer is inserted in the middle, the edges are sealed so that the skewer is inside, and when pressed a little, give them a slightly flat shape.