Heat olive oil in a regular skillet. Peel and finely chop the onion and garlic. Fry them in oil for 3-4 minutes, then add chopped tomatoes, vinegar and honey there. Cook for another 8-10 minutes over medium heat. Then wash and chop the rosemary and coriander, and place the straight herbs, ketchup and tabasco sauce in the pan. Simmer for another 5 minutes. Cool the finished marinade a little.
Cut the chicken into slices, remove the skin and excess fat. Place the meat in the marinade and refrigerate for 3 hours. Cover the marinade container with a lid or plastic wrap. In the meantime, tackle the side dish. Peel the potatoes, cut into plastics, salt and sprinkle with caraway seeds. Preheat the grill pan with a little oil. Bake potatoes on it for 7-10 minutes on each side. Then fry the meat in a pan in the same way.
Grilled beef with vegetables and pepper sauce
You will need: – a piece of beef tenderloin weighing 800 g; – 3 bell peppers; – 1 eggplant; – 1 zucchini; – a few green lettuce leaves; – cumin; – a few sprigs of rosemary; – ground white pepper; – 1 tsp black peppercorns; – 1/2 tbsp. sour cream; – 1 tsp butter; – olive oil; – salt.
Peel the beef of fat and veins, cut into slices across the fibers. Combine chopped rosemary, cumin, salt and vegetable oil. Lubricate the meat with this mixture and leave it for half an hour. Preheat a grill pan with a little vegetable oil. To get meat with blood, you need to fry it for 7 minutes on each side, for medium roast – with juice, but without blood – for 10 minutes. Then tackle the vegetables. Cut the eggplant into slices. Peel and chop the zucchini. Cut the peppers in half lengthwise and remove the partitions and seeds. You need to cook vegetables in a meat pan for 3-4 minutes on each side.