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Everyone loves shish kebab, but what to do if it's winter outside and kebab is eager. You can cook it in a slow cooker.
Ingredients:
1 kg of meat (veal, pork, chicken or turkey fillets - for your taste)
For mapinada:
2 kiwi
2 big pepper
4 white onions
salt, pepper, young coriander - by cycy
Πproduction:
- Any shashlik, even if it is cooked in a multicooker, of course, starts with mined. If this dish is already unusual, then we will make a match.
So, to begin with, remove the skin from the kiwi and clean 2 onions. Now we send them together in a blender and grind them well (until a single sauce is formed).
It should be noted that kiwi has the ability to retain the juice of the meat inside, and also to soften it. In this way, our kebab will simply melt in your mouth! - We cut the big red sweet pepper with large half rings, and the two remaining onions with rings.
- Now we wash a little of our meat, and then we nipple it. Salt and pepper, rub it with a young coriander. Then add the previously made coyc from onion and kiwi, as well as topped pepper and onion. We mix everything well and put in the refrigerator to marinate (somewhere for 2-3 hours)
- After this we put our grated meat into a multicooker (together with a mined) and set the "Baking" mode (cooking time - 45 minutes).