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 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: Chicken fillet cut 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.
What could it be better conduct time in nature with your close friends and family, and even barbecue, you can’t imagine anything better. Recipes for marinating chicken kebab a large number of. And how tasty it turns out depends directly on the correct marinade. You can use vinegar, mayonnaise, ketchup, kefir, soy sauce, honey, etc. And of course various spices and herbs.
The choice of marinade recipe is entirely up to the eater. Chicken kebab can be prepared from any part of the chicken: you can bake drumsticks, thighs, wings, fillets on the grill, and everything will turn out very tasty. Chicken kebab has undoubted advantages over other types of kebab - chicken meat is easier to digest by the body, since the dishes are not as heavy as those made from pork or lamb; almost everyone loves it.
Chicken marinates faster and cooks faster than pork, for example. But only one point is important in cooking: it is important not to dry out the chicken, otherwise everything will go down the drain. Just marinate the chicken properly and don’t overcook it over the coals - that’s all!
I present to you the best and most popular marinades for chicken kebab. These recipes can be used not only for cooking kebabs, but also for cooking meat dishes Houses.
Recipe No. 1. Marinade for kebab with kefir
Preparing a marinade for chicken from kefir is very simple, and most importantly, it does not take much time. Kefir is great for marinating meat and gives it extraordinary softness and tenderness.
We will need:
chicken meat (legs, thighs, wings, drumsticks or breast fillet) – 1.5 -2 kg.
kefir – 0.5 l.
onion – 2-3 pcs.
garlic – 2 cloves
spices, salt - to taste
Preparation:
The fat content of the kefir you choose depends on what kind of meat is used for the kebab. If it is a fillet, then choose fattier kefir, and for juicy thighs you can choose a low-fat fermented milk product. As for spices, garlic, red Bell pepper, thyme or parsley.
Wash the chicken, dry it and divide it into portions. Salt, add your favorite seasonings, chopped garlic and chopped onion into rings. Pour kefir over the finished chicken meat, stir, close plastic film and leave in a cool place for 3 hours or if you have time, put it in the refrigerator overnight.
Then cook on the grill or grill for 15-20 minutes and enjoy the delicate taste.
Recipe No. 2. Marinade for chicken kebab with vinegar - a classic of the genre
Suitable for any type of meat! As for the chicken, to prevent it from turning out dry and tough, be sure to maintain the proportions of water and vinegar.
Ingredients:
~1.5 kg. Chicken
4 tbsp. spoons of vinegar (9%)
8 tbsp water
2-3 onions
1 tbsp sugar
salt pepper
Preparation:
Wash the chicken and cut into required pieces. Season each piece of chicken evenly with salt and pepper and place in a deep bowl. Peel the onions and grate them on a coarse grater, you can also add a few cloves of garlic. Onions in this form will give the chicken the necessary juiciness. Mix vinegar with chilled boiled water. Ordinary table vinegar Can be replaced with apple or balsamic. Add sugar there and mix. Pour into the chicken, stir and leave to marinate for about 10-12 hours. To prevent the chicken from turning out dry and burnt, during frying, do not forget to pour water, wine or beer over it periodically and turn the skewers in time. Chicken bones take the longest to bake; you can check the readiness of the kebab by cutting it, the juice should be clear.
Recipe No. 3. Marinade for chicken kebab with mayonnaise
A marinade based on the most ordinary table mayonnaise is perfect for barbecue, not only from tender pieces chicken breast, but also from other parts - for example, with the help of such a marinade you can prepare a delicious kebab from chicken legs. Marinating chicken kebab in mayonnaise is very simple. First, lay out the pieces chicken meat(you can take hams, drumsticks, wings - in general, any parts) in any deep container, sprinkle salt, pepper, and spices on top to your taste.
You can use 
and the usual “store-bought” mixture of herbs and spices. Mix the meat with spices, add the cut into rings onion and let it sit for 10-15 minutes. Add mayonnaise to the meat - do not skimp on the sauce, you need the mayonnaise to evenly cover all the pieces of chicken (then you will see how the meat takes all the mayonnaise into itself). Mix thoroughly and cover the container with a lid. You can marinate chicken in mayonnaise at room temperature, and in the refrigerator for two hours. If time allows, it is better to leave the kebab in the refrigerator for ten to twelve hours. And in the room, the kebab with mayonnaise will marinate in three to four hours.
We will need:
chicken – 1 kg.
onions – 2 pcs.
mayonnaise – 200 g.
salt and pepper - to taste
You can also add various vegetables to the kebab:
- Tsukin
- Eggplant
- bell pepper
- Tomatoes
We keep the chicken in the marinade with mayonnaise for 1 hour in the refrigerator and you can already fry the kebab either on a skewer or on a grill. Although you can leave the chicken in the resulting marinade for 6 hours or all night, it won’t get any worse. Mayonnaise will give poultry meat a rich aroma and a delicate, very juicy, crumbly texture. You can use other spices and herbs in the marinade - paprika, dried parsley, dill, marjoram, lemongrass, all types of peppers or suneli hops.
Recipe No. 4. Marinade for chicken kebab on mineral water
This recipe for marinade with mineral water couldn’t be simpler! If desired, you can add lemon juice to the chicken marinade.
We will need:
2 kg. Chicken
Mineral water (carbonated) – 1 liter
3 onions
vegetable oil - 1 tbsp
Salt, ground black pepper - to taste
Preparation:
To prepare shish kebab, you can use not only chicken, but also pork or beef. Fill the chopped chicken with mineral water and oil so that it covers the meat and sprinkle with spices. Place under pressure in a cool place for 3-5 hours. The meat turns out tender and very tasty. Don't forget to add chopped onion to the meat.
Thread the marinade-soaked chicken onto skewers and fry over coals until golden brown.
No. 5. Marinade recipe with soy sauce
For marinating in soy sauce, you can use any part of the chicken - wings, thighs or breast. Thanks to it, the meat turns out very tender, tasty, with interesting notes. To prepare soy marinade for chicken you need:
For 1 kg. Chicken:
Preparation:
Wash the chicken fillet, dry it a little and cut it large pieces at least 3 by 3 cm. Pass the garlic through a press, cut the onion into rings. Mix all the marinade ingredients for the chicken breast in a separate deep bowl. The breast should remain in the marinade for 2-3 hours in a cool place or in the refrigerator, or better yet overnight.
After the specified time has passed, remove the chicken, remove the excess marinade for the chicken breast, and fry the chicken over coals until cooked. You should not use more than three types of spices and herbs in the marinade, otherwise they may interrupt each other’s taste. For those who like it spicier, you can add paprika, mustard, etc.
No. 6. Poultry shish kebab with lemon
The chicken kebab is marinated in literally a couple of hours and turns out very tender and very tasty. Of course, the taste of chicken kebab will largely depend on the meat itself and the marinating time too. If the chicken is young, then you will spend minimal time for marinating.
We will need:
chicken – 1.5 kg.
onions – 2 pcs.
lemon - 1 pc.
spices (paprika, rosemary, ground black pepper)
olive oil – 3 tablespoons
salt - to taste
This kebab is made with lemon juice and spices. Shish kebab with lemon - classic recipe and many people prefer to cook shish kebab not with vinegar, but with lemon. Fast and very tasty!
Place the chicken pieces and onion rings into the pan and stir them. Sprinkle with pepper and salt and pour lemon juice on top. Half the onion is cut into thin rings, and the other half is grated on a fine grater.
Marinate the chicken for about 1 hour. After an hour, we string the meat onto skewers; the kebab will be much tastier if you alternate pieces of meat and onion rings.
The second option for preparing shish kebab in lemon marinade:
Ingredients:
2 kg. Chicken
2 onions
6 tbsp olive oil
4 cloves garlic
ground paprika
rosemary
fresh cilantro
salt, ground black pepper, ground red pepper
Preparation:
Shish kebab can be prepared from various parts chicken, but chicken fillet is best suited for those who are afraid of ruining their figure. Cut two kilograms of chicken meat into not very small pieces and place in a bowl. Squeeze the juice of one half of a medium-sized lemon. Add three tablespoons of olive oil, half a tablespoon of salt and the same amount of ground cinnamon, ground black pepper and cumin. Then two tablespoons of Italian herbs and a tablespoon of paprika. Chop four to five cloves of garlic. Cut three red onions into rings. Mix the whole mass and leave for 2 - 3 hours at room temperature. Thread the meat, alternating with onion rings, onto skewers or skewers, depending on the chosen cooking location. You can use the grill. Fry the chicken kebab for about 5 - 10 minutes, depending on the temperature of the grill.
Recipe No. 7. Shish kebab marinated in its own juice
This is the most economical marinade recipe. Because apart from onions, salt and spices, nothing else is needed. The only negative is that the meat needs to be marinated for at least 8 hours, preferably a day.
We grate two onions on a coarse grater, and one in rings, grate the garlic on a fine grater. Add all the onions, garlic and salt to the chopped chicken. Add ground black pepper and your favorite spices.
You should also remember that different parts of the chicken should be marinated different quantities time. For example, chicken breast kebab should be left in the marinade for 30 minutes, and chicken legs should be marinated for about 6 - 8 hours.
It is very difficult to make tender and juicy shish 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 chicken breast kebab should be garnished 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!
Greetings, dear readers. The days are warm outside, weekends are on the horizon, you can have a good rest with your family or friends. Let's make chicken kebab. If you are reading this article, perhaps you are looking for a recipe so that the meat is not dry and tough.
Or maybe we're just tired of it. In any case, chicken kebab will diversify your taste sensations. But first, chicken meat for barbecue is traditionally taken from fillet, brisket or thighs. There is more meat, it marinates well, but if it is not cooked correctly, the kebab turns out dry.
Of course, pork has fat that gives it juiciness, but chicken does not. Therefore, juiciness must be added during marinating. Below are some of the best recipes not only RuNet, but also our own.
To be honest, we used to think that chicken kebabs were a budget option and nothing more. But no, we just didn’t know how to cook it)))). Plus chicken - dietary dish, and such meat is marinated faster than lamb or. In general, let's get started, first we'll select the meat.
Choosing chicken for barbecue.
So, to make a delicious kebab, it is important to know how to choose the right chicken. Of course, a great dish will come from homemade, meaty chicken. If you don’t have one (and nowhere to buy it), it’s best to buy products from trusted companies.
For barbecue, it is preferable to use chilled parts of the bird. Meat from freezing loses some beneficial features And taste qualities. However, if you only have frozen chicken available, don’t worry. Defrost it correctly and everything will be fine. We perform this operation on the bottom shelf of the refrigerator or in cold water.
For grilling over a fire, it is preferable to take thighs or drumsticks, since they contain the most fat. This means that the kebab will be more juicy.
Never use a microwave oven or hot water to speed up the process! In this case, the kebab will be rubbery and tasteless.
Preparing meat for barbecue.
After you have purchased chicken meat, you need to prepare it. If you have a whole carcass, cut it into the parts you need. Moreover, it is best to cut the breast as large as possible - this way it will turn out juicier.
If you bought ready-made parts - fillet, thighs or drumsticks (I prefer this option and advise you...), you don’t need any special preparations - just wash the meat and select the appropriate dishes for fermentation. Moreover, I do not recommend taking aluminum or plastic containers. Enamel, glass or ceramics are perfect.
Now that everything is ready, we’ll tell you how to marinate chicken so that the kebab is soft and juicy.
Marinade with mayonnaise and garlic.
This is our most popular marinade option. And most likely everyone knows how to cook it. For cooking, you can use any parts of the chicken, but we will use chicken thighs. Their meat is not dry, and is also covered with skin. This will retain the juice inside the piece and give the meat a beautiful crispy golden brown crust.
We will cook it on the grill, in large pieces.
We will need:
- Chicken - 1 piece;
- Garlic - 1 head;
- Mayonnaise - 100 ml;
- Salt, pepper - to taste;
- Spices for chicken.
Wash the chicken and cut into 6 - 8 pieces.
Peel the garlic and cut lengthwise into thin slices. Combine spices with salt, pepper and mayonnaise. You can use any spices you like.
Place the garlic slices under the chicken skin.
Then coat the pieces with mayonnaise mixture.
Place the pieces in a suitable container and leave for an hour and a half.
Then place the meat on the grill and fry over hot coals until cooked. The finished kebab will be ruddy, aromatic and very tasty.
We eat with pleasure.
Classic marinade with vinegar.
Chicken kebab turns out very tasty if the marinade is made with vinegar. And this recipe is more traditional. And to prevent the meat from becoming dry when frying, it is better to water the kebab with the same marinade during cooking.
Ingredients:
- Chicken fillet - 1 kg;
- Onions - 2 heads;
- Vinegar 9% - 1 tablespoon;
- Salt and ground black pepper - to taste.
We wash the chicken fillet in water, then cut it into medium pieces and put it in a pan.
Add one tablespoon of vinegar to them, salt and pepper to taste and mix thoroughly.
Then cover it with a tight lid and put it in the refrigerator for one hour so that the meat can stand and soak in all the ingredients added to it.
Afterwards we cook on coals, pouring over our marinade. It's so quick and easy, bon appetit!
Chicken kebab with mineral water (video).
We had one incident. We wanted to make chicken kebab, and this idea simply arose spontaneously. We had all the ingredients in the refrigerator and wanted to make a vinegar marinade. But there was no vinegar itself.
But we found a simple recipe for marinade using mineral water. We tried it, we liked it, we suggest you try it too. See:
Dietary chicken kebab (wine with onions).
This marinade will turn chicken fillet into a culinary masterpiece. All sources indicate that for marinating breasts it is important not to use any acids. However, having prepared shish kebab using this recipe once, I was surprised - the fillet turned out juicy, spicy and soft.
We will need:
- Chicken fillet - 1 kg;
- Dry white wine - 1 glass;
- Onions - 2 pieces;
- Olive oil - 1 tablespoon;
- Garlic - 2 cloves;
- Dry paprika, black pepper to taste.
Add all the spices to the dry wine and warm it up a little. This is done to enhance the smell of spices.
Cut the onion into rings, chop the garlic. Already cut fillets in trays are ready for frying. We will make a small cut in each piece. I’ll explain why below.
Place our chicken in wine, add onion and garlic, olive oil. Leave for 2 hours.
And now the most important thing - before frying, we place pickled onions in the pocket of each fillet. Along with it you can put a circle of tomato or bell pepper. This dish turns out to be very tasty, and most importantly - dietary.
Kefir marinade.
Kefir is in moderation sour taste, which helps moderately soften the meat. And the fact that kefir is fatty and quite dense, envelops each piece of meat well and does not drip, allows you to retain all the juice inside, quickly fry it and get a beautiful golden brown crust.
That is, just an ideal marinade.
For cooking, you can use any parts of the chicken, but we will use chicken thighs. Their meat is not dry, and is also covered with skin. This will retain the juice inside the piece and give the meat a beautiful crispy golden brown crust.
We will need:
- Chicken thighs - 2 kg;
- Kefir 3.2% fat - 500 ml;
- Onions - 1 kg;
- Parsley - a bunch;
- Spices - any for barbecue or chicken - 1.5 - 2 tbsp. spoons;
- Salt, pepper - to taste.
Wash and dry the meat paper towels.
Cut the onion into thin half rings. Try to cut it as thin as possible, this way there will be more juice and it will more deeply nourish each piece of meat with its juice.
Place the chicken in a large container and sprinkle with lightly crushed onion in your hands. Stir and crush the onion a little extra.
Pour in kefir. In principle, it can be used in any fat content. But I usually buy 3.2% fat. This kefir tastes better on its own, which means the marinade from it turns out to be the most delicious.
Add spices. You can also add any spices, including ready-made barbecue spices. It’s good if they contain thyme, or rosemary, or savory, they will give a pleasant aroma to the dish. You can add ground coriander; along with cumin, it is a favorite Asian spice.
To get a beautiful, golden brown crust, you can add a little turmeric or paprika. But that's just useful tips, add those spices that you like best. They will need a total volume of approximately 2 - 2.5 tablespoons.
Add a teaspoon of salt and pepper to taste.
Chop and add parsley. There is no need to cut it very finely; later you will need to remove it so that it does not burn when frying the meat. Mix and press down well with your hand. Cover the top with a flat plate and press down lightly so that the marinade covers every piece of our chicken.
Step 8
The pieces are large, so let's leave them to marinate for 3 - 4 hours. It is advisable not to leave them in the sun; it is best to place the container with meat in a cool place.
Thread the pieces onto skewers or place on a wire rack. You can cook in any suggested way. Carefully remove pieces of onion and herbs from the meat.
Fry until cooked through and until a nice golden brown crust appears, about 25-30 minutes. Make sure that the flames do not burst out and burn the tender juicy meat.
Serve the finished kebab with chopped onions; you can pre-marinate it. You can also sprinkle with fresh herbs.
Using the same recipe, you can cook shish kebab using mineral water. The only change is that instead of kefir we use any carbonated mineral water.
Quick marinade for barbecue (video).
Here is another recipe for a quick marinade. In fact, chicken kebab is always quick to make. But among marinades there are quick recipes.
If you want a delicious kebab and very quickly, then choose chicken. In a couple of hours you will be able to enjoy delicious kebabs.
Marinade for shish kebab with soy sauce and ketchup.
This recipe is of course not for everyone, but we also like it, it adds some variety of flavors.
Ingredients:
- Chicken wings - 1 kg;
- Onions - 3 heads;
- Soy sauce - 100-130 ml;
- Ketchup - 100 ml;
- Salt and pepper - to taste.
We wash the wings in running water, dry them with a paper towel and place them in a suitable bowl.
We clean, then chop the onion into thin rings and place in the meat. We put a little salt, you don’t have to add it, since there is enough of it in soy sauce, but that’s in my opinion, and of course, pepper to taste. Next, add soy sauce and ketchup.
Mix everything thoroughly with your hands, cover with a lid and put in a cool place to marinate for 1-1.5 hours. After which the meat is ready and can be fried over coals and baked in the oven.
Juicy chicken kebab in the oven (video).
If you want a delicious barbecue, but you can’t afford to go outside, you can cook the barbecue in the oven. Watch and try. With this marinade you can cook chicken kebab over coals.
Spicy shish kebab of chicken wings with sauce.
I really love spicy food, especially spicy chicken kebab. Of course, my wife doesn’t like this hobby and I have to eat less spicy food, but... It's so delicious! With foam, in nature... In general this recipe one of my favorites, and when we go outdoors with our families, I always make one batch with this marinade for the men.
We will need:
- Wings or drumsticks - 2 kg;
- Garlic - 4 cloves;
- Hot Tabasco sauce - half a teaspoon;
- Olive oil - 3 tablespoons;
- Salt and spices to taste.
So, add Tabasco sauce, crushed garlic, and spices to the oil.
Place the chicken in the marinade and leave for a couple of hours.
The ideal sauce for this kebab is mix natural yoghurt with a teaspoon of mustard plus a lot of chopped herbs.
We fry chicken kebab and eat it with sauce, it’s simply delicious.
Lime and herb marinade.
Try to surprise your guests with this recipe. I personally didn’t think that chicken kebabs could be so delicious.
Ingredients:
- Chicken breasts - 2 pcs;
- Large red onion - 1 piece;
- Green or red bell pepper - 2 pcs;
- Lime - 1 piece;
- Mint - 0.5 pcs;
- Cilantro - 0.5 pcs;
- Green onions - 4 feathers;
- Garlic - 2 cloves;
- Soy sauce - 2 tbsp. spoons;
- Olive oil - 2 tbsp. spoons;
- Chili sauce - 2 tbsp. spoons;
- Salt, pepper - to taste.
If you don’t like Cilantro, you can remove it altogether or use parsley, it’s also very tasty.
Rinse the chicken breasts thoroughly, pat dry with paper towels, remove the skin, if desired, and cut into large cubes of approximately the same size.
Peel the bell peppers and remove the stem. Cut into large squares, about the size of diced chicken.
Peel the onion and cut into large rings.
Place meat and vegetables in a bowl and stir.
Prepare the marinade. To do this, rinse the cilantro and mint and place in a blender bowl. Add chopped green onions and garlic.
Squeeze the juice from the lime into a blender bowl, add soy sauce, chili sauce, olive oil, salt and pepper.
Mix all the ingredients into a homogeneous mass and add it to the meat and vegetables. Stir until smooth. Leave to marinate in a cool place for 1 hour, or up to two hours.
Then thread onto skewers, alternating pieces of chicken, bell pepper and red onion.
Fry over hot coals for about 30 minutes. Make sure that the flame does not escape from the coals and does not burn the tender meat.
You can also fry in the oven.
Serve with fresh chopped onions and fresh or grilled vegetables.
Tips for cooking chicken kebab, based on personal experience.
I always add salt to the marinade. Everywhere they say that it draws out moisture and the meat will turn out dry. Once I followed this advice and was a fiasco (the kebab maker’s authority was undermined...), the chicken turned out to be completely unsalted inside. That's why I put salt in the marinade right away. The chicken will take as much salt as it needs, and the remaining ingredients will prevent the chicken from becoming dry.
Do not remove the skin under any circumstances! Otherwise the kebab will be dry. Even if you don't eat it, be sure to leave the skin on while marinating and frying. It is this that will provide the fat that will saturate the meat and retain moisture inside.
Another secret - if you don’t have time to properly marinate the meat, but you really want shish kebab, then place thinly sliced garlic under the skin. The meat will be saturated with flavor and will turn out much tastier. This way you can quickly fry shish kebab.
As mentioned above, you need to choose the right container for marinating. I have a ceramic saucepan, you can take enamel, glass, but not plastic or aluminum!
The breast does not marinate for long - two hours is enough. If overexposed, it may become dry. But the remaining parts can easily spend the night in the refrigerator. It is best not to cut the fillet into small pieces.
That's all for us, bon appetit. Write your comments below and join us on Odnoklassniki and support us on our channel in Yandex.Zen. Bye everyone and see you later.
Chicken kebab: the most delicious marinades for chicken so that the meat is juicy and soft. updated: May 4, 2018 by: Subbotin Pavel
Kebabs are an invariable attribute of picnics. Not a single trip to nature is complete without them. For cooking delicious dish are used different types meat. Our housewives most often make their choice in favor of pork and chicken. Lamb is used much less frequently. In our article we want to talk about how to marinate chicken kebab and cook it in the oven or on the grill.
Meat selection
Delicious kebab can be prepared from any type of meat. Chicken kebab is the most budget option. Some housewives believe that chicken is not suitable for cooking. Actually this is not true. The taste of the dish largely depends on the marinade used and the quality of cooking. You also need to know how to choose the right meat. To prepare a delicious chicken kebab, you need to know some nuances. A properly prepared dish tastes just as good as pork. But at the same time it is less caloric.
Almost any part of the chicken is suitable for making barbecue. The ideal option would be thighs. There is always a lot of meat on them and it is used less often because it is dry. But as dietary option it is also acceptable.
If you choose chicken thighs, choose them to be approximately the same size. This will ensure that the pieces cook more evenly in the future.
To prepare chicken kebab, it is better to use it. It turns out more tasty. Thawed chicken is drier.
Sometimes you can find boneless thighs in supermarkets. This kind of meat is a real godsend for housewives, since you don’t have to remove unnecessary parts yourself. When cutting chicken into pieces, do not make them too large or small. Small slices turn out too dry, and large ones may simply not be fully fried.
As for the skin, some housewives do not remove it, since it makes the chicken kebab juicier. However, professional chefs recommend cutting it off. Without the skin, the finished dish looks more aesthetically pleasing, and not every person likes it. In general, you should focus on your family’s taste preferences.
How to marinate chicken kebab?
Choosing the right marinade is very important point for cooking barbecue. Fatty foods are very good to use - mayonnaise, sour cream. Marinades based on soy sauce, wine, and fruit juice are also considered very successful. You can also use classic options based on kefir and vinegar.
It is recommended to marinate chicken in enamel, glass or ceramic dishes. The use of stainless steel containers is allowed. Aluminum cookware is not suitable due to the fact that upon contact with the acids of the marinade, harmful substances are released. give the meat a specific aroma, and therefore are also excluded.
For getting juicy kebab For chicken, marinate the meat for at least three hours. If you have the opportunity, ideally you can keep the chicken in the solution and spices for six to ten hours. It won't make her any worse. On the contrary, its taste will be enriched and the meat will be more juicy.
Marinade recipes
There are many options for preparing marinades. Each housewife can make her own changes to existing recipes.
The simplest marinade can be prepared from wine vinegar and sunflower oil. They are mixed in equal quantities (take 50 g each). Add pepper and salt to the mixture, and then pour in the meat.
Mayonnaise-based marinade is one of the most popular and simplest options. Rub the prepared chicken with garlic, pepper and salt. Lubricate the pieces with mayonnaise and add onion rings. Leave the chicken in the marinade until the morning.
Beer is often used to prepare meat for cooking. Chicken meat is lubricated suitable spices and salt, add oregano and onion. The meat is poured with beer on top and left to marinate for ten hours. Of course this option is suitable for adult company. But for children it is worth using other recipes.
Kefir marinade does not lose its popularity because it is very good for any meat. Rub the chicken with salt and pepper, add other spices, garlic and onions. Pour kefir over the meat and leave for at least two hours.
Walnut marinade is also good for chicken. Rub the meat with a mixture of grated garlic, onion, vegetable oil and chopped nuts. After thirty minutes, the chicken can be cooked.
Classic shish kebab recipe
To prepare chicken kebab on the grill, you can use the classic recipe.
Ingredients:
- spices for chicken,
- onion (520 g),
- kilogram of thighs,
- wine vinegar (110 g),
- sugar (tsp),
- salt to taste,
- two bay leaves,
- black pepper.
Cut the onion into rings. In a deep bowl, mix all the ingredients for the marinade. Wash the chicken and cut into portions. Next, transfer the meat to the marinade, add the onion, mix everything thoroughly with your hands. Each piece of chicken should be soaked in the aromatic mixture. Cover the top of the pan with a lid and place in a cool place. It is necessary to marinate the meat in advance; it must be infused for at least two hours. If the chicken sits in the marinade all night, it certainly won’t get any worse.
You don't need a lot of wood to cook or grill. Chicken cooks much faster than pork, so the heat shouldn't be too high. Otherwise, you may dry out or spoil the meat. During the cooking process, there should always be a bottle of water near the grill so that when a fire appears, it can be quickly extinguished. The easiest way to cook chicken is to use a wire rack. Experienced chefs believe that it is preferable to use wine vinegar for marinade. The regular one is not suitable for chicken because it makes the meat tough.
Shish kebab with soy sauce
Shish kebab marinated with soy sauce turns out very tasty. To prepare the dish, use any part of the chicken and even wings.
Ingredients:
- kilogram of chicken,
- 0.5 kg of onions and grapefruits,
- soy sauce (70 ml),
- seasonings for barbecue,
- pepper mixture.
Cut the chicken into pieces, wash and dry with napkins. Cut the grapefruits into two parts and extract the juice from each half. Pour the fresh juice into a saucepan and mix it with soy sauce. Add spices and a mixture of peppers. Place the meat in the marinade and mix well with your hands. Add onion, cut into rings. Cover the pan with a lid and place in the refrigerator. It is enough to keep chicken in this marinade for two to four hours. This time is quite enough to get a delicious kebab. We do not add salt during cooking, since soy sauce itself is quite salty.
Meat in mayonnaise
Many housewives marinate chicken kebab in mayonnaise. Since it is low-fat, this marinade is very good. It is not suitable only for those who want to prepare a more dietary dish.
Ingredients:
- onion (480 g),
- kilogram of chicken,
- mayonnaise (240 g),
- pepper,
- salt.
Wash the chicken and cut into pieces. Cut the onion into rings. Place the meat in a bowl and add the onion. Sprinkle spices on top of the chicken. Next, pour the mixture with mayonnaise and mix all the products with your hands. Place the container in the refrigerator, closing the lid. After three to four hours the meat can be fried.
Mayonnaise is good because it is fatty and makes up for the lack of this same fat in chicken. Meat marinated in mayonnaise always turns out juicy and tender.
Chicken with pineapples
Delicious chicken fillet shish kebab can be prepared using canned pineapples, honey and beer. The original marinade makes the meat juicy and flavorful.
Ingredients:
- can of pineapples,
- fillet (830 g),
- three table. l. honey,
- the same amount of beer
- table. l. soy sauce.
For the marinade we need canned pineapple juice. Mix three tablespoons of juice with soy sauce and beer in a container. Warm the honey a little in a water bath until it becomes liquid, then add it to the marinade. Cut each fillet into four parts. We wash the meat and put it in the marinade. Mix all components thoroughly with your hands. Close the container with a lid and place it in the refrigerator.
By morning the meat will be ready. When threading chicken onto skewers, you need to alternate its pieces with pineapple washers. The finished kebab will have an original sweet taste.
Shish kebab marinated in kefir
If you want to cook tender meat, but don’t like mayonnaise, you can marinate chicken kebab in kefir.
Ingredients:
- kilogram of fillet,
- onion (520 g),
- kefir (240 g),
- salt,
- seasonings for chicken.
Wash the fillet and cut into four parts. Dry the pieces with napkins. Mix kefir with chicken seasonings. Place the meat in a deep bowl and pour the kefir mixture on top. Add chopped onion to the kebab. Mix all ingredients with your hands. Cover the pan with a lid and place in the refrigerator. You can keep the meat in kefir longer.
Chicken kebab in the oven
Meat roasted over a fire is a must-have attribute of any trip to nature. What to do if the weather does not allow you to organize a picnic in the fresh air? In this case, you can cook chicken kebab in the oven.
There are several methods you can use to cook meat at home. You can fry chicken in the oven on a wire rack. But you need to place a regular baking sheet underneath. The marinade will drip into it during cooking.
You can also bake marinated meat in a mold. If you want to get real kebab on skewers, then this is not a problem. Thread the chicken onto wooden or metal skewers and place them on a baking sheet lined with parchment. Next, put it all in the oven and bake. If your stove is equipped with a grill function, then it can be used during the baking process. The finished dish turns out very tasty.
Chicken with mineral water
Ingredients:
- kilogram of thighs,
- soy sauce (45 g),
- mineral water (240 g),
- vegetable oil (110 g),
- spices,
- onion (520 g).
Cut the chicken into pieces, wash and rub with spices. Lubricate the meat on top vegetable oil. Next, put the chicken in a deep bowl and add the onion, cut into rings. Pour a mixture of mineral water and soy sauce on top of the meat. Place the chicken in the refrigerator for five hours.
Shish kebab with lemon
Chicken marinated with lemon and spices turns out very tasty.
Ingredients:
- fillet (980 g),
- garlic,
- lemon juice,
- paprika,
- italian herbs,
- cumin,
- salt,
- ground pepper,
- cinnamon,
- two tables. l. olive oil.
In a small container, mix all the spices, including Add chopped garlic and the juice of one lemon to the mixture. Wash and chop the chicken fillet, put it in a pan, and put the lemon mixture with spices on top and add a little olive oil. Mix all ingredients thoroughly with your hands. Close the pan and put it in a cool place.
Shish kebab in sour cream and mustard sauce
Ingredients:
- chicken (950 g),
- Dijon mustard (two to three tablespoons),
- sour cream (230 g),
- two tables. l. honey,
- garlic,
- salt,
- pepper mixture,
- two bell peppers.
In a deep bowl, mix all the ingredients for the marinade. Add chopped garlic, sour cream, mustard and liquid honey. Cut the chicken into pieces, wash it and transfer it to the marinade. Mix the mixture well with your hands so that all the pieces can be saturated with spices. Cover the pan with a lid and place in a cool place. Thread the meat onto skewers and alternate the chicken with sweet pepper rings.