Cherry Tenderness Chicken Shish kebab

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.

4 . 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.

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.

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.