How to make dietary kebab at home?

Once upon a time on New Year decided to surprise guests a barbecue in a city apartment. On the balcony raskochegaril brazier of firewood nazheg coals and in principle all happened. Until now, no idea how to react to my "event" neighbors. I do not think that the approval of ... 

Many have since water has flowed more to me such nonsense in my head did not come. But you must admit - sometimes shackles citizens want. If little to reduce the high demands of its taste, then a good alternative to leaving the nature can serve. 

I have such a vertical type. The heating element is installed in the middle, and slowly revolves around skewers. The main drawback of this design - no smoke, because the fat does not drip on the heater, and flows down the barbecue and accumulates in a small saucer. Of course, barbecue flavor without the carcinogens has a special, different from "natural", but also delicious. 

On the other hand - the lack of it? Carcinogens - chief whip all kinds of dishes cooked on the grill. Taste - taste, but also about the health of bad times to remember. Another plus - shashlik without smoke is quite possible to use not only in the courtyard of a country house, but in the kitchen of a city apartment. Absolutely no inconvenience. 

Once tried to make a chicken kebab. It did not at once, about the secrets of a little below. But over time, developed a simple prescription diet food from the available ingredients. Moreover, labor costs - the bare minimum. Judge for yourself. 

For the chicken kebab, in principle, any suitable part of the chicken. About 30 years ago in Alma-Ata to sell it at every step, stringing pieces on skewers with chopped chicken straight from the bones. Chew pieces of chicken bones - not the most exciting job, I can not recommend him. 

In addition, the question of prescription diet food, and that means fat must be a minimum amount. By both criteria as a semi finished product is perfect chicken. In another way - chicken breast, cut to the bone. 

Breasts in refrigerated or frozen for sale in any grocery store packed 
on plastic trays in pairs. From one such package weighing about six pounds produced sticks tasty and healthy barbecue. 

Fillets cut from the bones, free from skin and fat, cut into pieces a la carte. Here, the first secret. A typical barbecue skewers placed horizontally, in this case you can not fool a particularly his head and cut, as like. But in the vertical soft and tender slices of filet on a skewer held with difficulty, everybody wants to leave down. 

To cope with this inconvenience, cutting along the grain is better to make long, narrow pieces, which can be strung on a skewer, pierce in several places, which increase the contact area and frictional force. 

Sliced pickle in mayonnaise. Naturally, low-calorie mayonnaise, or what diet? To sound more important, add pepper and onion, but without them it is possible to do. To salt to taste better right before the stringing together on skewers. However - and this is not a dogma. 

To fillet pickled, just hours - a half. But if delayed - does not matter, marinated fillet of the evening it is possible to prepare for breakfast, even if he had to hurry to work. 

Exactly. The second secret of success - a little while cooking. From the moment of laying threaded on skewers of raw kebabs to barbecue until the end of cooking is not more than 10-15 minutes. 

During the cooking gazes at a shish kebab. Once the surface was dry - Nadrezhte biggest piece. Readiness criteria - the white color of the cut. Immediately turn off the barbecue and remove the finished dish with fire. Enough to overexpose just a bit, and barbecue will be spoiled. Of course, he is still edible, but will lose juiciness and flavor.