Shashlik made from chicken legs

Ingredients for 3 servings:

• 3 large chicken legs
• 2 tbsp wheat flour
• 1 tbsp paprika powder, sweet
• Oil for frying
• 4 shallots
• 2 garlic cloves
• 250 ml buttermilk
• 50 ml soy sauce, dark, naturally brewed
• 30 g paprika paste or paprika powder, mild
• 1 tsp, levelled pepper, white
• n. B. Salt

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 20 minutes

Bone the legs, remove the skin, and trim if desired. Refrigerate any scraps for later use. Rinse the meat, halve lengthwise, and set aside. Clean the shallots and garlic cloves, then cut into fine rings and slices. Mix with the remaining marinade ingredients and season with salt, if desired. Place the meat in a plastic bag. Seal the bag tightly and marinate the meat in the refrigerator for about 24 hours. Remove from the refrigerator about 2 hours before use. Rinse the meat pieces and pat dry. Mix the flour with the paprika. Coat the meat pieces in it and beat well. Then thread two slices of meat in a wavy pattern onto three 18 cm wooden skewers. Add the oil to a wok and heat to 180°C. Deep-fry the skewers one after the other in the hot oil until evenly browned all over. Drain the fat on kitchen paper. Serve with ketchup or dips of your choice. Serve with warm baguette or any kind of salad.