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
- Remove the milk from the refrigerator beforehand so that it will reach room temperature.
- Wash dishes, which will prepare matsoni, thoroughly wash and sterilize.
- 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.
- 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.
- Vegetable puree put in a bowl, add matsoni, season with spices and mix until smooth.
- Turn the oven on and heat it to 180 degrees.
- Take a small rectangular baking dish, brush it with oil and cover it with pita bread (folded in half), forming high sides.
- 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.
- 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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