Chicken kebab

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Ingredients

• 50 g of pine nuts;
• 1 clove of garlic;
• 1 chili pepper (optional);
• 50 grams of grated parmesan cheese;
• 200 g of dried tomatoes in olive oil;
• 500 g of chicken thighs;
• 2 tablespoons of parsley leaves.
  
  

Preparation

Fry the pine nuts over medium heat for 5 minutes, stirring constantly so that they do not burn. Then transfer them to a plate.

Peel the garlic and chop it in garlic. If using chili, remove the seeds from it and cut the pepper into small strips.

Grind the garlic, nuts, Parmesan, chilli and dried tomatoes in the blender together with the olive oil in which they were. You will need 175 ml of oil, so pour more if there is not enough in the bank.

Pour the resulting mixture into a large bowl. Cut chicken into pieces and put them in a bowl with marinade. Stir and refrigerate for at least an hour.

Pick a marinated chicken on skewers and fry on the grill for 5 minutes on each side. Finished shish kebabs decorate with chopped parsley.

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