It is very difficult to make tender and juicy kebab from chicken fillet. As a rule, it dries out quickly and becomes hard. I had never made shish kebab from this meat, content with legs and thighs, but then I took a risk, finding a very interesting recipe on the Internet. The meat turned out so juicy and flavorful that it’s beyond words! Therefore, to this day this is our family’s favorite version of kebab. I highly recommend trying it.
Only this time I made it without onions, since picky children came to visit and couldn’t stand this vegetable. The meat was still tasty, but not as flavorful. Therefore, I advise you not to skimp on onions!
Here are the ingredients: chicken, lemon, mineral water, oil, herbs. I really love rosemary. Therefore, I added dried seasoning (due to the lack of fresh). My mom, for example, thinks it smells like cologne, so for her we only make it with parsley. As a rule, there is always a lot of this greenery in the summer. In a word, fresh tastes better and is more aromatic!
Cut the chicken into medium-sized portions.
Lemon rings. The onion is also in rings and quite thick (at least 5 mm). More is possible.
I cook shish kebab in a marinator, but you can use any container. Place meat and onions on the bottom, and oil (no more than 100 ml) and mineral water on top. It should completely cover the breasts. Top with salt and spices. I marinate in the marinator for 2 cycles, and without it for 4 hours.
After the specified time has passed, we string the meat onto a skewer, alternating with onions (every other). There is no need for lemon on the skewer, as it will be bitter.
You need to fry quickly, about 5 - 7 minutes on each side, otherwise the breasts will dry out! Although it all depends on the coals.
Here is the finished kebab! You can shoot!
Before serving, juicy kebab from chicken breast should be decorated with fresh herbs large quantities. We have leaf celery and parsley.
For those who like something sour, serve lemon. Meat goes very well with lemon juice.
Chicken breast shashlik is ready. Bon appetit!
White or red chicken meat has many advantages, because it goes well with many foods and is tasty, soft, tender and inexpensive in itself. Fillet shish kebab is a regular at picnics, and the marinade plays a key role in the preparation of this dish.
The calorie content of the finished kebab varies between 120-200 kcal, and this “scatter” is explained by the use of additional ingredients.
How to marinate chicken fillet for barbecue: recipes for the best marinades
Traditionally, marinades are used to soften meat fibers and to impart a certain aroma and taste to the finished dish. There are many recipes - from the simplest to the original:
Elementary
This marinade contains: mineral water, vinegar, onion, salt and pepper, and the proportions are selected individually, and the main thing here is not to “overdo it” with salt and vinegar.
Kefir
Per 1 kg of fillet: 250 ml of kefir, 0.5 kg of onion, herbs, spices. The use of ready-made seasonings is not prohibited, but you need to take into account that many of them already contain salt. The meat is marinated for 3-4 hours (time depends on the size of the pieces).
Mayonnaise-garlic
For every 100 g of mayonnaise, one head of garlic is required. Spices and pepper are added at your own discretion, and as for salt, it is used in very small quantities, and some chefs believe that wherever there is mayonnaise, salt is not needed at all. The fillet, cut into pieces, is kept in this mixture for 60-90 minutes.
With soy sauce
For a kilogram of clean meat you need: 350 g of onion, cut into thin half rings, 2 tablespoons each soy sauce and lemon juice, pepper and a couple of cloves of garlic. There is no need to add salt, which is explained by the presence of soy sauce in the composition. Meat aging time is 2-3 hours in a cool place.
Citric
An ordinary lemon can be the key ingredient, but experts say that it is better to use lime. For 1 kg of fillet cut into pieces you will need 1 citrus, soy sauce, olive oil, chili sauce (2 tbsp each). Garlic and any greens, including onions, should be chopped in a blender. The fillet will be ready for its intended use in an hour.
Iranian
Per 1 kg of chicken fillet: 100 g of pomegranate juice (or white wine), 1 tsp. saffron and dried orange zest, crushed into dust, a bunch of cilantro, 2 tbsp. l. soy sauce and red hot pepper in the preferred quantity. The meat should marinate in the refrigerator for three hours.
Beer
For a kilo of fillet you need: 300 ml of beer, a couple of onions, cut into rings, ready-made seasoning with salt, oregano, pepper. The marinating technology involves preliminary rubbing of pieces of meat with bulk ingredients. Afterwards, the fillet needs to be mixed with onions and poured with beer. The meat is marinated for no more than an hour.
In its own juice
Per kilo of fillet - 2 large onions, grated, pepper, spices, salt - in the preferred quantity. The meat is marinated for at least 4 hours in a cool place, and for the best effect, oppression can be placed on top.
How to make a classic chicken kebab on the grill
It is generally accepted that a classic marinade must include vinegar. But this component is not particularly beneficial for the body, so it must be replaced with lemon, from which you simply squeeze the juice.
The resulting amount of this noble liquid is enough to prepare chicken kebab from 1.5 kg of meat.
Part classic recipe, in addition to lemon juice, includes:
- a couple of finely chopped onions (or better yet, grated on a coarse grater);
- half a glass of water;
- a tablespoon of sugar.
The proportions of pepper and salt are determined independently.
The marinated chicken meat is strung on skewers, and while frying it on the grill, you can pour the pieces not only with water, but also with beer.
Chicken kebab recipe in the oven
For four servings you will need:
- chicken fillet – 800 g;
- bulb;
- 2 tbsp. l. soy sauce and sour cream;
- herbs, favorite spices and seasonings.
Technology:
- Buy wooden skewers and soak them in water before preparing the kebab.
- Cut the fillet into pieces and the onion into rings. Mix the ingredients.
- Prepare a mixture of the remaining products, pour over the chicken, mix well and put in the refrigerator for an hour.
- Thread pieces of meat onto skewers, alternating them with onions.
- Take a wire rack from the microwave oven, place it on a baking sheet, and place the skewers on top so that the pieces of meat do not touch each other.
- Place the structure in a well-heated oven for 30-40 minutes.
Chicken breast skewers on skewers
Ingredients for one serving:
- medium-sized chicken breast;
- herbs and spices or “pepper mixture.”
- one tablespoon of soy sauce and olive oil.
Preparation:
- Cut the breast into pieces and place them in a bowl.
- Add remaining ingredients, mix, cover cling film and leave to marinate for half an hour, even at room temperature.
- Soak wooden skewers in water, as this will prevent them from charring.
- Take a baking dish and pour enough liquid into it so that it covers the bottom by a couple of centimeters.
- Try to place the meat strung on skewers so that it “hangs” above the form filled with water. That is, the skewers are installed on the sides.
- The kebabs will be ready 20-25 minutes after they are placed in an oven preheated to two hundred degrees.
If desired, in addition to meat, you can string onion rings, zucchini cubes and tomato mugs onto skewers.
- It is better to cook shish kebab from chilled chicken fillet that has not been frozen.
- The pieces must be the same size.
- Average marinating time chicken meat- 1,5 hour.
- Mayonnaise is not the best ingredient because when heated, carcinogens form in it.
- Cooking time for chicken kebab is no more than half an hour.
- If flames come out of the grill, fight them with a bottle of water.
- To make the finished kebab even softer and juicier, it is recommended to add a small amount to all recipes. vegetable oil, and better than olive.
Hello dear friends and guests of my blog. It's getting warmer and warmer outside. Spring has finally come into its own and the May holidays are just around the corner. And with them comes the opening of the barbecue season.
In Russia, chicken is the second most popular meat for an indispensable attribute of an outdoor picnic. The first, in my opinion, is pork. I recommend you watch how to cook shish kebab from it.
Well, today I will tell you about the most delicious recipes chicken marinade to keep the meat soft and juicy. As I already said, I don’t know how to cook this dish myself. I have a husband for this. I continue to torture him for useful tips and the secrets of marinating so that the meat is juicy and soft.
Dear women, after all, we are constantly at the stove at home, so entrust this matter to a man. Let him also add his powerful hand. Show him the recipes you like and let him cook! Well, we’ll just relax in the lap of nature, bask in the sun and just eat delicious food.
Today’s selection also includes recipes that you may have never even heard of. And I will start with them. Although there are simple classical methods.
Well, firstly, the meat must be fresh and chilled. Frozen is not good. And look at the expiration date on the packaging.
Chicken meat itself is soft, marinated and cooked in less time than others. The most ideal and most juicy and tender part of the chicken for barbecue is the thigh. I usually buy thigh fillet already, but you can buy it on the bone and cut it yourself, it will be cheaper. Although not by much.
Sometimes they choose breast meat, but it is a bit dry. After all, this is dietary meat and there is no fat in it. However, we will consider such marinades that even the breast will be juicy.
Wings and drumsticks are also often chosen for a picnic, but it is more convenient to cook them on the grill. I don’t like buying wings, there’s not enough meat there. But I would take the drumstick.
Having chosen meat, you need to think about the marinade. And consider detailed recipes we'll be lower. Choose any one you like.
Original recipe with tomato paste and yogurt
It can be called Indian, since the Indian folk spice curry is present here. The recipe contains ingredients and calculations for 0.5 kg of meat. It is better to cook from thigh fillet. Accordingly, if you have more meat, increase the proportions.
Ingredients:
- Curry - 0.5 tablespoon
- Dried ginger - 0.5 tablespoon
- Tomato paste - 1 tablespoon
- Lemon - 1/3 pcs.
- Garlic - 3 cloves
- Yogurt (unflavored) - 3 tablespoons
- Tomatoes - to taste
Let's start marinating:
1. Cut the fillet into small pieces. I usually divide it in half. And be sure to cut off the fat layers, they will burn anyway.
2. Pour the spices there, put tomato paste, squeeze the lemon juice, squeeze out the garlic and add yogurt. Mix everything and marinate for 4-12 hours. There won't be much difference. You can simply prepare the meat for barbecue in advance in the evening and leave it overnight. Or you can do it 4 hours before cooking.
Spicy marinade for chicken kebab
This recipe is intended for those who like it hot. Here you will need to use a blender to grind all the products. We also take 0.5 kg of thigh fillet and calculate the ingredients for it. This marinade can be called Mexican because of its spiciness.
Ingredients:
- Cilantro - 1 pack.
- Green onions - 4 arrows
- Garlic - 2 cloves
- Mint - 3 l.
- Lime - 1/3 pcs.
- Soy sauce - 2 tablespoons
- Vegetable oil - 1 tablespoon
- Hot sauce - 1 tablespoon
- Ground pepper - to taste
1. Everything is simple here: you need to put all the ingredients in a blender and pour in sauces and butter. Grind everything until smooth.
2. Pour into the meat, stir and leave to marinate for 4 to 12 hours.
Recipe for marinating with pineapple juice and soy sauce
This is simply an amazing recipe. Very tasty. I’m not too crazy about products, but honestly, you won’t regret it if you decide to try it. We still count on 0.5 kg of chicken thigh fillet.
Ingredients:
- Juice from a can of canned pineapple - 4 tablespoons
- Soy sauce - 2 tbsp
- Salt - to taste
- Olive oil - 1 tbsp
- Wine or apple vinegar - 0.5 tbsp
- Oregano - 1 teaspoon
- Paprika - 1 teaspoon
- Chili - 0.5 teaspoon
- Garlic - 2 cloves
Pour pineapple juice and soy sauce into the meat. Add a pinch of salt, vinegar, spices, squeeze out the garlic. Mix everything and leave in the refrigerator for 3 hours. Then take it out and let it stand for another two hours at normal temperature.
Soviet recipe for chicken breast with vinegar and onions
In ancient times Soviet times there was a total shortage of food. But shish kebab had already become a part of the lives of Soviet citizens. Its preparation is a mandatory ceremony on any hike or outing outside the city or to the country.
Therefore, the simplest and most affordable products were taken. But who said that such a marinade will make the meat less juicy and tasty. Nothing like that, many people still use only this recipe.
You can buy breast meat and remove the meat from the bone yourself, but it is better to buy fillet straight away.
Ingredients:
- Chicken fillet— 2 kg
- Onions - 2-3 pcs.
- Vinegar - 1 tbsp
- Salt - 1 tbsp
Cut the onion into rings or half rings. Add to the meat, add salt, pour vinegar and mix the ingredients thoroughly. Remember the onion well so that the juice comes out. Leave for at least two hours. Afterwards you can put it on skewers and cook. Cooking time is approximately 10-15 minutes.
Cooking shish kebab from chicken fillet in kefir
With this marinade, the kebab will turn out very tender and juicy. The recipe is simple and inexpensive. Mixes quickly, no more than 15 minutes.
Ingredients:
- Fillet – 2 kg
- Kefir - 500-600 ml
- Salt - 2 teaspoons
- Ground black pepper - 1 teaspoon
- Mustard - 1 tablespoon
- Garlic - 5-6 cloves
1. Cut two kilograms of fillet large pieces. Add two teaspoons of salt and one teaspoon of black pepper. Two teaspoons of mustard.
2. Pour 500 ml of kefir over it all. Mix thoroughly and add 5-6 cloves of chopped garlic. And leave for two to three hours.
The pieces are not large, so frying time will take 10-15 minutes.
Juicy marinade recipe with soy sauce
Here's another one for you interesting way marinade The recipe is for 1.5 kg of thigh meat. There is no need to remove the meat from the bone. Place on the skewer directly with the bone.
Ingredients:
- Soy sauce - 70 ml
- Olive oil - 1 tbsp
- Garlic - 6 cloves
- Ground pepper - to taste
- Chili pepper (jalapeño) - to taste
- Orange - 1/2 pcs.
Cooking method:
1. Trim excess fat from the thighs and make several cuts from the top.
2. Fold the meat tightly plastic bag(you can take it with a zip-lock on top or grippers, also called them) and pour in soy sauce, olive oil, sprinkle with spices and chopped peppers, squeeze out the garlic and squeeze out half an orange. Close the bag tightly or tie it and shake well. Place in the refrigerator for at least 3 hours. You can keep it up to 12 hours, but no more.
3. After time has passed, put the thighs on skewers and fry in the grill over coals for 15-25 minutes. Don't forget to turn over periodically.
Video on how to cook very juicy shish kebab on the grill
For those who like to watch video recipes, I offer great way cooking on the grill. You can use skewers or cook on a grill. The kebab turns out juicy and very tasty.
Ingredients:
- Chicken thighs – 2 kg
- Salt - 2 teaspoons
- Water – 100 ml
- White wine - 150 ml.
- Fresh basil - 4-5 sprigs
- Onions - 3 pcs.
Finely chop the onion and mix with the meat, add salt and basil leaves. Fill with water and wine. Marinate for at least 2 hours. Then fry the thighs on the grill for 10-15 minutes on each side.
Now see clearly how this is done.
Everything is so delicious that my mouth is already watering. I wish there was a warm weekend soon. I’ll take my husband under his white arms and mother’s nature for a picnic.
Delicious recipe for picnic meat in mayonnaise
Another simple and unpretentious recipe for marinating chicken meat for outdoor recreation. Choose any part of the chicken you like. The recipe uses ingredients for 3.5 kg of meat.
Ingredients:
- Onions - 2-3 pcs.
- Mayonnaise - 300 gr.
- Mustard powder - 2 tablespoons
- Salt and pepper - to taste
- Barbecue seasoning - to taste
Cut the chicken into small pieces. This way it will marinate faster. Cut the onion into half rings and remember it well for juice. Then add the chopped meat to the bowl with the onions. Salt, add seasonings, mustard powder and mayonnaise. mix everything properly.
Mix better with your hands, this way the pieces of meat will be better soaked in the marinade. Leave for 3 to 12 hours, as desired. Then string the pieces onto a skewer and place on the grill. Turn the meat periodically. This shish kebab can take up to half an hour to prepare.
Chicken marinade with lemon, cooked on skewers in the oven
My friends, I just can’t stop. So much more interesting recipes. Here is another easy marinade that gives the chicken an amazing tempting aroma and bright taste. But unfortunately, it’s not always possible to get out of the city or the weather doesn’t allow it. What's stopping you from making shashlik at home in the oven? Nothing gets in the way. Take it and do it.
Ingredients:
- Chicken fillet - 800 gr.
- Parsley - 1 bunch
- Green onions - 3-4 feathers
- Garlic - 3 cloves
- Hot pepper (small) - 1 pc.
- Lemon zest
- Lemon juice
- Olive oil - 4 tablespoons
- Salt - 1 teaspoon
- Italian herb blend
1. Place all the ingredients in place, except for the chicken for now, and mash with a masher. Better yet, use a blender and grind everything into a fine paste.
2. Cut the fillet into small pieces, place in a bowl and add the prepared mixture there. Of course, stir and marinate for 60 minutes.
3. Then put the pieces on prepared wooden skewers, mixing with pieces of onion and sweet pepper.
4. Preheat the oven to 180 degrees and place the kebab there for 30-35 minutes.
The marinade itself, of course, can be used for meat cooked in the wild. Yes, and the proportions can be taken larger.
Armenian barbecue sauce
And finally, I want to present you a video about how to make an amazing sauce for our meat in nature. It will be a wonderful addition to our skewered chicken.
Well, on this positive note I want to end my article. And then I got carried away with something. Well, by golly, it’s so interesting that I can’t stop. But I still pulled myself together and put an end to today.
But I will definitely return to this burning topic about barbecue. After all, we haven’t talked about all types of meat yet. And how many more interesting marinades are left? Can't count it enough.
I would really like to see your comments, what you liked, what surprised you, etc. I wish you all the best.
With the arrival of warmer weather, each of us tries to go on a picnic. The main dish in nature is, of course, barbecue. If you don’t like too fatty foods, then you will like chicken kebab. To ensure that all guests and your household are satisfied after tasting this kebab, you need to marinate it properly. You will learn how to marinate chicken kebab in this article.
Prepare delicious marinade for chicken it’s not difficult, the main thing is to follow a few rules to make the kebab juicy:
- For barbecue, it is best to use identical parts of the chicken (thighs, fillets or wings). It is not recommended to cut up a whole carcass, as the meat will marinate unevenly.
- The meat must be chilled or fresh. Thawed meat will be tough because the marinade will not penetrate the entire chicken evenly. Also, defrosted chicken may turn out too bland, and the spices will be palpable only in the upper layers.
- Can't use normal table vinegar for marinating chicken - use only natural wine.
- The optimal time for marinating chicken is 1 hour. During this time, the meat will be thoroughly soaked in the marinade, and the kebab will turn out juicy, tender and very tasty.
- Do not use mayonnaise to marinate chicken. If you still want to make just such a marinade, then prepare homemade mayonnaise with eggs, olive oil and mustard.
- For chicken fillet kebab, the marinade should be prepared with the addition of sunflower or olive oil - otherwise the breast will be very dry and bland.
- Try making shashlik from chicken liver or hearts. Use the usual marinade, and the exquisite taste of this kebab will pleasantly surprise you.
Chicken marinade with vinegar: recipe
You should marinate chicken kebab with vinegar carefully, since incorrect proportions can lead to it turning out dry and tough. To prepare a delicious marinade for chicken, you need to use only wine vinegar.
Compound:
- chicken breast - 1.5 kg;
- wine vinegar - 5 tbsp. l.;
- onion;
- salt, pepper and spices for meat;
- sugar - 1 tbsp. l.
Preparation:
Chicken kebab: marinade recipes
Recipe 1
If you like spicy dishes with an unusual taste, then be sure to try marinating chicken kebab in honey mustard sauce.
Compound:
- chicken wings - 2 kg;
- mustard - 1 tbsp. l.;
- honey - 1 tbsp. l.;
- ground pepper;
- paprika (sweet and hot);
- wine vinegar - 1 tbsp. l.;
- water - 1 tbsp.
Preparation:
- Chicken wings need to be washed and any remaining feathers removed.
- In a separate bowl, mix honey with water.
- Add mustard, pepper, vinegar and paprika to the resulting mixture.
- Salt the chicken wings and pour honey mustard marinade.
- The chicken can be left to marinate in the refrigerator for 1 hour.
- If you don’t have time, then the wings can be thoroughly rubbed with marinade and fried without prior marinating.
- It is best to grill shish kebab from chicken wings on the grid.
Recipe 2
If you prefer to cook shish kebab from chicken fillet, then you will definitely like the kefir marinade. It is this marinade that will make the breast very tender and juicy.
Compound:
- kefir (medium fat content) - 1 l;
- bay leaf - 2 pcs.;
- chicken fillet - 2 kg;
- salt;
- mixture of peppers, seasoning.
Preparation:
Recipe 3
Chicken kebab marinated in red wine turns out very tasty. The meat takes on a reddish tint. But you can also prepare a marinade from white wine, believe me, the exquisite taste will pleasantly surprise you. This marinade is suitable for preparing any parts of chicken.
Compound:
- chicken legs - 2 kg;
- lemon juice;
- onion;
- dry white wine - 0.5 l;
- salt, a mixture of peppers and seasonings.
Preparation:
You can marinate chicken different ways, because there are a huge number of recipes for making marinade for every taste. Do not use table vinegar to marinate chicken meat as it can make the kebab tough and dry. Experiment and add new ingredients to the marinade. Some housewives marinate chicken in beer or pomegranate juice. Please your household not only with a picnic on a warm day, but also with a delicious chicken kebab.
Traditional kebab is made from lamb, but today there are many varieties of this dish - kebab from pork, veal, fish, vegetables and, finally, a trend recent years- chicken kebab. Chicken kebab has a lot of advantages: it is a very budget-friendly dish, it can be cooked both on the grill and in a traditional home oven, chicken is easily digested by the body.
Chicken kebab - food preparation
To prepare shish kebab, all parts of the chicken are used, these can be wings, thighs, breast, drumstick, and in some cases even the back. However, there are certain nuances that can be used to make meat especially aromatic and tasty. The fillet shashlik turns out to be a bit dry, so soak it in the marinade more thoroughly. Thighs are ideal for chicken kebab; they are the juiciest and softest. Whether to remove the skin from the chicken is decided by the person preparing this dish; the fact is that the skin sometimes burns over the fire and creates some difficulties, but it is the skin that makes the meat fattier.
Chicken kebab - marinade preparation
The marinade for chicken depends on the taste of the person preparing the dish or on the preferences of the guests. Preparing the “dressing” does not take much time; the main thing is to know exactly which components are combined with each other. Marinade for chicken kebab can be prepared on the basis of mayonnaise, kefir, ketchup; oranges, honey and even pineapples are often used in sweet and sour versions of the “filling”. Usually vinegar or lemon is added to the marinade.
Chicken shish kebab with garlic
Ingredients:
- 1 kilogram of chicken fillet;
- 6-7 cloves of garlic;
- greenery;
- salt;
- ground black pepper (to taste);
- 3 tablespoons of vegetable oil.
Cooking method: Chicken fillet is cut into small pieces and placed in a deep bowl. The garlic must be crushed with a knife so that it gives its aroma to the chicken, then finely chop, finely chop the greens, add all this to the chicken, then add salt, ground black pepper, pour in vegetable oil. The chicken should be thoroughly mixed, rubbed with marinade, and placed in a cool place for several hours (or up to a day). Place the meat soaked in marinade on skewers and fry on the grill.
Chicken fillet shashlik with mayonnaise
Ingredients:
- 1 kilogram of chicken fillet;
- 1 onion;
- 100 grams of mayonnaise;
- salt;
- ground black pepper.
Cooking method: Cut the chicken fillet into pieces, add salt and pepper. Cut the onion into rings, add mayonnaise, mix and put in a cool place (one hour of marinating is enough, but the longer the period, the tastier).
Place the meat soaked in marinade on skewers and fry on the grill.
Chicken fillet shashlik in ketchup
Ingredients:
- 1 kilogram of chicken fillet;
— 100 grams of ketchup;
- salt;
- ground black pepper.
Cooking method: Cut the chicken fillet into pieces, pour in ketchup, add salt and pepper. Marinate for one hour to a day, grill the kebab over the fire.
Chicken kebab in kefir marinade
Ingredients:
- 1 kilogram of chicken;
- green onions (ratio with chicken 1:2);
- 100 grams of kefir;
- salt;
- ground black pepper.
Cooking method: cut the chicken, mix with onion, salt, kefir and pepper, leave to marinate in the refrigerator for 3 hours. Before skewering the onion, it is better to remove it so that the finished meat does not become bitter. Fry on the grill, such a dish can be considered almost high in calories.
Chicken kebab in sweet sauce
Ingredients:
- 1 kilogram of chicken;
— 1 tablespoon of natural honey;
- 1 teaspoon of soy sauce;
- 3 tablespoons of orange or pineapple juice;
- salt;
- ground black pepper.
Cooking method: mix the ingredients and let the kebab brew in a cool place for 2 hours. It is better to cook sweet kebab on the grill, but the main thing is that it does not burn, and this can happen quite quickly, since a honey crust instantly appears on the fire.
Chicken kebab in tomatoes and white wine
Ingredients:
- 1 kilogram of chicken;
- 1/2 glass of white wine;
- 3 onions;
- 3-4 tomatoes;
- salt;
- ground black pepper;
- coriander;
- garlic;
- 1/2 lemon juice.
Cooking method: Rub the chicken with garlic, pepper, salt and coriander. Cut the onion into rings, tomatoes into slices. Mix lemon juice and white wine in a separate bowl. Combine chicken, marinade, tomatoes and onions in a deep bowl. Let the kebab marinate for 3-4 hours. Grill chicken shish kebab on coals.
Chicken kebab with zucchini
Ingredients:
- 1/2 kilogram of chicken fillet;
- 1 zucchini;
- 1/2 red onion;
- 2 tablespoons of olive oil;
- 3 tablespoons of red wine vinegar;
- 1 teaspoon oregano;
- 1/4 cup yogurt;
- 1/2 cup feta cheese;
- ground black pepper;
- 1 cup mint leaves;
- salt.
Cooking method: Cut the zucchini into slices, chicken fillet into pieces, onion into rings. Add oil, seasonings, half the vinegar and salt. The marinating process takes 30 minutes. The kebab is cooked on the grill, place zucchini cubes, onions and meat on skewers, fry for 10-15 minutes. To season the finished chicken kebab, use a sauce made from yogurt, mint, cheese and vinegar, ground in a blender.
Chicken kebab in the oven
Chicken kebab You can cook not only on the barbecue or grill, but also in the oven, which is a great salvation if, suddenly, the picnic is ruined by bad weather.
Ingredients:
- 1.5 kilograms of chicken fillet;
- 1 teaspoon of turmeric;
- 1 teaspoon curry powder;
- 1 teaspoon of paprika;
- 6 tablespoons of yogurt;
- 6 tablespoons of vegetable oil;
- ground black pepper;
- salt.
Cooking method: Cut the chicken fillet into pieces, add seasonings, yogurt, butter and salt. Let the chicken sit in the marinade for 2-3 hours (in a cool place). Thread the chicken onto wooden skewers (not too tightly). Place the skewers on a baking sheet and fry for 10 minutes at a temperature of 220 degrees.
The best chicken For barbecue, birds weighing from 900 grams to 1.5 kilograms and whose age does not exceed a year are considered. Between frozen and chilled chicken, choose chilled chicken, it is softer. If the defrosting process is necessary, this process occurs naturally. If you want your chicken to have a natural flavor, replace the vinegar with lemon juice and don't forget the olive oil.