Sweet and sour kebab – a detailed recipe cooking.Поделитьwith я с друзьями: 
Time: 33 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr boneless and skinless chicken thighs (approximately 4 pcs.)
- 1/2 cans (560 gr.) Pineapple slices (save syrup)
- 1/2 tbsp. apple cider vinegar
- 1/4 Art. brown sugar
- 1 sliced 2.5 cm. Red pepper
- Salt and ground black pepper
- 1 tbsp. l corn starch mixed with 1 tbsp. l water
- 8 bamboo skewers (soak in water for 30 minutes)
Recipes with similar ingredients: chicken thighs, apple cider vinegar, brown sugar, starch, pineapple
Recipe preparation:
- In a small saucepan, mix the vinegar left pineapple syrup and dissolved corn starch. Bring the mixture to a boil over medium heat, then reduce heat and simmer until sauce thickens, about 8 minutes Remove the pan from the heat. Put off half the sauce in a small serving bowl to serve in as a dip with barbecue.
- Cut the pepper into four parts, remove the core and seeds. Cut each quarter into 6 pieces. Every chicken thigh cut into 6 pieces.
- Preheat the grill pan or street grill to medium put 1 slice of pineapple on each of the 8 skewers then a piece of chicken, and then a piece of red pepper. Repeat with the remaining pineapple, chicken and red pepper. Salt and pepper kebab to taste. Fry on an oiled grill for 4 minutes. сeach side. Grease the kebabs with sweet and sour sauce and sauté more 2 minutes each from each side. Transfer to a serving platter and serve with sweet and sour sauce left as a dip.
