Chicken skewers in grapefruit

Marinated chicken in grapefruit juice has long been a favorite. Once, I tried to combine this marinade with my favorite seasoning and realized that this is what I need! The combination is a win-win, Sichuan pepper also brings its bright aromatic note.

Ingredients

• Chicken thighs or drumsticks without skin and bones - 1.5 kg
• Grapefruit - 1-2 pcs.
• Khmeli-suneli - 1 tbsp. l.
• Sichuan pepper - 1 tsp
• Salt - to taste
• Onion - 6 pcs.

Directions

1. Thighs or drumsticks free from skin and bones or buy boneless. Cut out all cartilage and veins. Cut into small oblong pieces, I have - at the rate of 5 pieces per 1 skewer.
2. Cut the onion into washers (without dividing into rings) 5-7 mm thick.
3. Squeeze the juice from the grapefruit along with the pulp.
4. Salt the washed and dried meat, add spices, mix thoroughly.
5. Pour in the juice so that the meat is completely covered with it, mash the meat in the juice, stirring so that all the pieces are soaked.
6. Add onion. Stir gently without disturbing the integrity of the onion rings.
7. Add juice so that the kebab is completely covered with it.
8. Cover the container with the kebab with cling film and marinate the chicken kebab for at least 1.5-2 hours. If longer, then in the refrigerator, you can overnight.
9. String meat on a skewer with an accordion, alternating with onion washers.
10. It is necessary to cook the kebab over hot, without flame, coals, for 15-20 minutes, turning from time to time so that the meat is fried evenly, and lightly watering the chicken kebab with marinade.