Cooking

1 . Stage

Cut the chicken fillets into pieces, mix yogurt and mineral water, pour this mixture over the chicken fillets, add spices for chicken and leave to marinate for 2-3 hours. The composition of the marinade for chicken literally won me over - so perfectly chosen spices. The spices include garlic, paprika, ginger, salt and sugar, coriander, zira, pink pepper, Jamaican pepper, black pepper, cinnamon and cardamom. Shish kebab with these spices is very spicy!

1. Stage. Cut the chicken fillets into pieces, mix yogurt and mineral water, pour this mixture over the chicken fillets, add spices for chicken and leave to marinate for 2-3 hours. The composition of the marinade for chicken literally won me over - so perfectly chosen spices. The spices include garlic, paprika, ginger, salt and sugar, coriander, zira, pink pepper, Jamaican pepper, black pepper, cinnamon and cardamom. Shish kebab with these spices is very spicy!

2 . Stage

Thread the chicken pieces on skewers or bamboo skewers - whatever you're used to.

1. Stage. Thread the chicken pieces on skewers or bamboo skewers - whatever you're used to.

3 . Stage

Marinate the onions. To do this, cut the onions into sticks, add salt, sugar, pepper, vinegar and crush them with your hands. Allow it to marinate for 15-20 minutes.

1. Stage. Marinate the onions. To do this, cut the onions into sticks, add salt, sugar, pepper, vinegar and crush them with your hands. Allow it to marinate for 15-20 minutes.

4 . Stage

It is better to prepare the sauce in advance. For the sauce, mix the tomato paste with water to the desired thickness of the sauce, add salt, sugar, vinegar and spices. Heat the sauce to a boil while stirring. It keeps well in the refrigerator for up to 1 month. You can make a lot at once for several picnics ahead.

1. Stage. It is better to prepare the sauce in advance. For the sauce, mix the tomato paste with water to the desired thickness of the sauce, add salt, sugar, vinegar and spices. Heat the sauce to a boil while stirring. It keeps well in the refrigerator for up to 1 month. You can make a lot at once for several picnics ahead.

5 . Stage

Cook the kebab on the charcoal grill over the coals until the slices are crispy.

1. Stage. Cook the kebab on the charcoal grill over the coals until the slices are crispy.

6 . Stage

Spread a thin Armenian pita, smear it with sauce, put some pickled onions on top

1. Stage. Spread a thin Armenian pita, smear it with sauce, put some pickled onions on top

7 . Stage

Place slices of hot kebab on top

1. Stage. Place slices of hot kebab on top

8 . Stage

And wrap it all up in a pita, tucking the ends

1. Stage. And wrap it all up in a pita, tucking the ends

9 . Stage

Such a kebab is very convenient to eat without getting your hands dirty. You can add leafy greens or slices of fresh vegetables to the pita.

1. Stage. Such a kebab is very convenient to eat without getting your hands dirty. You can add leafy greens or slices of fresh vegetables to the pita.