In addition to shish kebab in Georgia, there is another equally popular dish — chakhokhbili. Initially, it was prepared from pheasant, but now dietary turkey meat is increasingly found in recipes. I suggest cooking in a large frying pan with a thick bottom.
Ingredients
- Turkey - 800 g
- Onion - 2 pieces
- Garlic - 3 clove
- Dry adjika - 1 tsp.
- Hot red pepper (small) – 1 pod
- Tomato juice - 300 ml
- Vegetable oil - 50 ml
- Butter - 50 g
- Bay leaf - 2 pieces
- Hop-suneli - 1 tbsp.l.
- Salt - to taste
- Cilantro (for submission) – 3 twigs
Step-by-step cooking recipe
Wash the turkey, dry it and cut it into small pieces.
Finely chop the hot pepper, peeled onion and garlic.
Heat the vegetable oil in a frying pan, pour in the turkey and fry until golden brown on all sides.
Add the onion and continue to fry for another 3-4 minutes.
Spread dry adjika evenly with a spoon, add tomato juice, hot pepper, butter, bay leaf and hops-suneli.
Cover with a lid and simmer on low heat for half an hour.
Add salt, sprinkle with chopped garlic and turn off.
Serve chakhokhbili generously sprinkled with chopped coriander.
