File:Kuřecí špíz a kuře 02.jpg

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Čeština: Autor fotografie Jiří Zelenka. Kuřecí špíz (kuřecí maso na jehle). Základem je maso z kuřete nakrájené na špalíky (s kostí nebo bez). Maso je nejlépe naložit hodinu nebo dvě před tepelnou úpravou a to do směsi oleje, soli a koření. K masu se přidá zelenina - nejčastěji rajčata, cibule, cuketa, ovoce atd... Další v pořádí je uzenina, uzená slanina, uzené maso atd... Špíz pečeme v troubě, na grilu nebo v alobalu na ohni ve speciální drátěné síťce nebo bez. Další možností je opékání špízu na pánvi. Na přípravu špízu můžeme použít - kovové jehly, dřevěné nebo bambusové potravinářské špejle. Vhodná příloha č.1 - různě upravené brambory, hranolky a chléb. Příloha č.2 studené omáčky a saláty. Czech Republic.
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Author Pohled 111

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current18:35, 18 August 2019Thumbnail for version as of 18:35, 18 August 20193,264 × 2,448 (3.23 MB)Pohled 111 (talk | contribs)User created page with UploadWizard

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