Armenian Chicken Kebab / kabob /kabab

Armenian chicken legs


  • 1 l of fresh milk;
  • 1 bag of yeast;
  • 7 chicken legs;
  • 1 pita;
  • 1 tbsp. l sunflower oil;
  • 1 Bulgarian pepper (small size);
  • 200 ml matsoni;
  • 2 cloves of garlic;
  • ½ tsp salts;
  • ¼ tsp red hot pepper;
  • ¼ tsp black pepper;
  • ¼ tsp nutmeg


  1. Remove the milk from the refrigerator beforehand so that it will reach room temperature.
  2. Wash dishes, which will prepare matsoni, thoroughly wash and sterilize.
  3. Pour warm milk into the prepared container, pour ferment there, mix everything for 2-3 minutes (with a dry and clean spoon) until the ferment is completely dissolved, cover with a lid and place in the refrigerator for 8-10 hours. During this time, the milk mass will be leavened and become matsoni.
  4. Pepper cut into medium cubes, and garlic just clean and wash. Prepared ingredients put into the bowl of a blender and smash into mashed potatoes.
  5. Vegetable puree put in a bowl, add matsoni, season with spices and mix until smooth.
  6. Turn the oven on and heat it to 180 degrees.
  7. Take a small rectangular baking dish, brush it with oil and cover it with pita bread (folded in half), forming high sides.
  8. Wash the chicken legs thoroughly, optionally peel off the skins, put in a form of pita bread, pour the prepared pouring and place in the oven for 40-50 minutes. If in the process of roasting the legs start to burn, then they will need to be covered with foil.
  9. Remove the prepared legs from the oven and serve (right in shape) with your favorite side dish, as well as with fresh vegetables and greens.

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