Suddenly gathered for nature? Do not think that you will have to eat only sandwiches in the fresh air. If you have chicken in stock, you can easily make a quick chicken skewer. Pieces of meat marinated in mayonnaise will have time to soften until you reach your destination. All that remains is to prepare the brazier, grill a barbecue on the coals and, completely relaxing, enjoy the amazing taste!
For chicken kebabs, it is best to take a few pieces of legs, which need to be cut into small pieces. Since chicken meat is considered dietary, those who are on a diet will be able to please themselves with a quick barbecue. Chicken meat is very tender, so you shouldn't marinate it in mayonnaise for hours - just hold it in the marinade for 30-60 minutes, and it will become soft and juicy. If you don't have special spices for barbecue, you can get by with onions and black pepper. It is better not to string tomatoes on skewers. Do you want vegetables? Then turn them into a salad dressed with vegetable oil - it is perfect with chicken kebabs.
Kiwi can also be an alternative to mayonnaise. This fruit will quickly marinate the chicken and soften the meat. But you need to be careful not to overexpose the pieces of kebab, otherwise it will creep and will not stay on the skewer. An hour is enough for such a marinade, and sometimes even less.
Ingredients for a quick chicken skewer
- chicken hams - 6-8 pieces;
- onions - 1-2 pcs.;
- lemon - 1 pc.;
- mayonnaise - 100-200 ml;
- curry spice;
- salt.
Chicken quick kebab recipe
- Rinse the chicken meat under running cold water, then cut into small pieces. Place in an enamel bowl with a lid.
- Add curry, salt and mayonnaise to the sliced meat.
- Squeeze the juice from a whole lemon onto the chicken pieces.
- Cut the onion into large half rings and add to the saucepan with meat.
- Mix all ingredients well and cover.
- The meat is marinated for about 30-60 minutes.
- String the pickled chicken skewers on skewers, alternating with onion rings.
- Prepare the charcoal grill and fry the meat until tender.
Put the prepared chicken skewers on skewers on a large dish, sprinkle with fresh parsley or dill and serve. Do not forget about the sauce - it will make the meat even tastier with it. Vegetables, grilled or sliced fresh, go well with barbecue and will look bright and beautiful on the table.
Kebabs are an invariable attribute of picnics. Not a single trip to nature is complete without them. Different types of meat are used to prepare a delicious dish. Our housewives often choose pork and chicken. Lamb is used much less frequently. In our article, we want to talk about how to marinate chicken skewers and cook it in the oven or on the grill.
Meat selection
Delicious kebabs can be made from any kind of meat. Chicken kebab is the most budget-friendly option. Some housewives believe that chicken is not suitable for cooking. In fact, this is not the case. The flavor of a dish depends a lot on the marinade used and the quality of food preparation. You also need to be able to choose the right meat. To prepare a delicious chicken kebab, you need to know some of the nuances. A properly prepared dish is as good as pork. But at the same time it is less high-calorie.
Almost any part of the chicken is suitable for barbecue. The hips are ideal. There is always a lot of meat on them and it is used less often because it is dry. But as a dietary option, it is also acceptable.
If you opted for chicken thighs, then pick them about the same size. This will further ensure a more even cooking of the pieces.
For cooking chicken kebabs, it is better to use It turns out to be more delicious. Defrosted chicken is drier.
Sometimes you can find a boneless thigh in supermarkets. Such meat for housewives is a real find, since you don't have to remove unnecessary parts yourself. When chopping chicken into chunks, do not make them too large or small. Small slices are too dry, and large ones may simply not be fully fried.
As for the skin, some housewives do not remove it, because with it the chicken kebab is juicier. However, professional chefs recommend cutting it off. Without the skin, the finished dish looks more aesthetically pleasing, and not every person loves it. In general, it is worth focusing on the taste preferences of your family.
How to marinate chicken skewers?
Choosing the right marinade is a very important moment when making a kebab. Fatty foods are very good for use - mayonnaise, sour cream. Also, marinades based on soy sauce, wine, fruit juice are considered very successful. You can also use the classic versions based on kefir and vinegar.
It is recommended to marinate chicken in enamel, glass or ceramic dishes. Use of stainless steel containers is allowed. Aluminum cookware is not suitable due to the release of harmful substances on contact with the acids of the marinade. give the meat a specific flavor, and therefore are also excluded.
To get a juicy chicken kebab, marinate the meat for at least three hours. If you have the opportunity, ideally, the chicken can be kept 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 turn out to be more juicy.
Marinade recipes
There are many options for making marinades. Each housewife can make her own changes to the existing recipes.
The simplest marinade can be made with wine vinegar and sunflower oil. They are mixed in equal quantities (we take 50 g each). Add pepper and salt to the mass, and then pour in its meat.
Mayonnaise-based marinade is one of the more popular and simplest options. Rub the prepared chicken with garlic, pepper and salt. Lubricate the pieces with mayonnaise and add the onion rings. We leave the chicken in the marinade until morning.
Beer is often used to prepare meat for cooking. The chicken is greased with suitable spices and salt, oregano and onions are added. Pour beer over the meat and leave to marinate for ten hours. Of course, this option is suitable for an adult company. But for children, you should use other recipes.
Kefir marinade does not lose its popularity, as it is very good for any meat. Rub the chicken with salt, pepper, add other spices, garlic and onions. Pour the meat on top with kefir and leave for at least two hours.
A nut marinade is also good for chicken. Rub the meat with a mixture of grated garlic, onions, vegetable oil and chopped nuts. After thirty minutes, the chicken can be cooked.
Classic kebab recipe
To cook chicken kebab on the grill, you can use the classic recipe.
Ingredients:
- spices for chicken,
- onions (520 g),
- a 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. We wash the chicken and cut into portions. Next, we shift the meat into the marinade, add the onion, mix everything thoroughly with our hands. Each piece of chicken must be soaked in a fragrant mass. Close the pan with a lid on top and put it 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 stays in the marinade all night, then it certainly won't get any worse.
You don't need a lot of wood for cooking or on the wire rack. Chicken cooks much faster than pork, so the heat should not be too high. Otherwise, you can dry out or spoil the meat. During the cooking process, there should always be a bottle of water near the barbecue so that when a fire appears, it can be quickly extinguished. It is most convenient to use a wire rack for cooking chicken. Experienced chefs believe that wine vinegar is preferable for the marinade. Ordinary for chicken is not suitable, because it makes its meat tough.
Shish kebab with soy sauce
Shish kebab marinated with soy sauce turns out to be very tasty. For cooking, use any part of the chicken and even the wings.
Ingredients:
- kilogram of chicken
- 0.5 kg of onions and grapefruits,
- soy sauce (70 ml),
- seasonings for barbecue,
- a mixture of peppers.
Cut the chicken into pieces, wash and dry with napkins. Cut the grapefruit into two parts and extract the juice from each half. Pour the fresh into a saucepan and mix it with the soy sauce. Add spices and a mixture of peppers. Put the meat in the marinade and mix well with your hands. Add the onion, cut into rings. Cover the pot with a lid and put it in the refrigerator. It is enough to keep chicken in such a marinade from two to four hours. This time is quite enough to get a delicious kebab. We do not add salt during cooking, as the soy sauce itself is quite salty.
Meat in mayonnaise
Many housewives marinate chicken kebabs in mayonnaise. Since it is low-fat, this marinade is very good. It is not suitable only for those who seek to prepare a more dietary meal.
Ingredients:
- onions (480 g),
- kilogram of chicken
- mayonnaise (240 g),
- pepper,
- salt.
We wash the chicken and cut it into pieces. Cut the onion into rings. We put the meat into the dishes, add the onion. Sprinkle the chicken on top with spices. Next, fill the mass with mayonnaise and mix all the products with your hands. We put 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 very fat in chicken. Meat marinated in mayonnaise always turns out juicy and tender.
Chicken with pineapple
A delicious chicken fillet kebab can be prepared using canned pineapples, honey, and beer. The original marinade makes the meat juicy and aromatic.
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. We warm the honey a little in a water bath so that it becomes liquid, after which we add it to the marinade. Cut each fillet into four parts. We wash the meat and put it in the marinade. Mix all the components well with your hands. We close the container with a lid and put it in the refrigerator.
The meat will be ready by morning. When stringing chicken on skewers, it is necessary to alternate its pieces with pineapple washers. The finished kebab will have an original sweet taste.
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,
- onions (520 g),
- kefir (240 g),
- salt,
- seasonings for chicken.
Rinse the fillets and cut into four pieces. Dry the pieces with napkins. We mix kefir with seasonings for chicken. We shift the meat into a deep bowl and fill it with kefir mass on top. Add the onion cut into rings to the kebab. Mix all the ingredients with your hands. Close the saucepan with a lid and put it in the refrigerator. Meat can be kept in kefir longer.
Oven chicken skewers
Meat fried over a fire is a must for any trip to nature. But what if the weather does not allow organizing an outdoor picnic? 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 the wire rack. But under the bottom you need to put a regular baking sheet. The marinade will drip into it during cooking.
Also, pickled meat can be baked in a mold. If you want to get a real kebab on skewers, then this is not a problem. The chicken must be strung on wooden or metal skewers and laid out on a baking sheet covered with parchment. Next, we send all this to the oven and bake. If your hob has a grill function, it can be used in the baking process. The finished dish is delicious.
Mineral water chicken
Ingredients:
- a kilogram of thighs,
- soy sauce (45 g),
- mineral water (240 g),
- vegetable oil (110 g),
- spices,
- onions (520 g).
Cut the chicken into pieces, wash and rub with spices. Lubricate the meat with vegetable oil on top. Next, put the chicken in a deep bowl and add the onion, cut into rings. Pour the meat on top with a mixture of mineral water and soy sauce. We send the chicken to the refrigerator for five hours.
Kebab with lemon
Chicken marinated with lemon and spices turns out to be 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 mass. Wash the chicken fillet and chop it, put it in a saucepan, and put the lemon mass with spices on top and add a little olive oil. Mix all the ingredients well with your hands. We close the pan and put it in a cold place.
Shish kebab in sour cream-mustard sauce
Ingredients:
- chicken (950 g),
- Dijon mustard (two to three spoons),
- sour cream (230 g),
- two tables. l. honey,
- garlic,
- salt,
- a mixture of peppers,
- two bell peppers.
In a deep bowl, mix all the products for the marinade. Add chopped garlic, sour cream, mustard and liquid honey. Cut the chicken into pieces, rinse it and put it in the marinade. Mix the mass well with your hands so that all the pieces can be saturated with spices. Close the pot with a lid and put it in a cool place. Stringing the meat on skewers, alternate the chicken with sweet pepper rings.
Chicken kebab is probably just as common on the grill as meat shish kebab. No wonder, in any shop selling meat, or in meat rows in the market, you can find buckets with incomprehensible contents and with a proud inscription "Chicken shashlik". Often fried on skewers, but in this case, let's talk specifically about chicken skewers.
Let's make a reservation right away that a purchased chicken kebab is not at all something to strive for. I can understand when suddenly it is very urgent to get some amount of already pickled meat - then a purchased bucket can help out. For example, guests came very suddenly, and there was simply no time left to marinate the meat.
But still, if you are already going to fry a kebab and know about it in advance - who is stopping you from making some effort and completely preparing it yourself. Moreover, this is not difficult, and the entire preparation will take about 1 hour (based on 3-4 kilograms of chicken meat). Further, the kebab will marinate on its own and will not require your attention, and even more so any action.
For chicken kebab you will need:
Based on approximately one kilogram of chicken meat.
- Chicken, or chicken ingredients. In this case, chicken thighs without a ridge.
- Onion. One medium onion
- Garlic. 2-4 cloves.
- Odorless vegetable oil. Gram 40.
- Spices. 1 heaped teaspoon. Everyone chooses to their taste. In my case, the spice mixture consists of:
- Chilli.
- Paprika.
- Coriander.
- Black pepper.
- Parsley.
- Caraway.
- Oregano.
- Ginger.
All the ingredients of the spice mixture were dry, and I just grinded them a little in a mortar, not into dust, but rather mixed, and slightly crushed the large components.
- Freshly ground black pepper separately.
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A few words about chicken meat.
I prefer to buy chicken thighs for barbecue. And without a ridge. There are at least three reasons.
First, chicken thighs are the softest and most juicy part of the chicken.
Secondly. In the thigh, if you bought it without a ridge, there is only one bone, and it is very easy to cut it out without too much stripping the meat.
And thirdly. there is enough meat in a chicken thigh to make from 2 to 4 more or less high-quality, convenient and equally sized pieces of meat for a shish kebab. The number of pieces depends entirely on the size of the thigh itself.
So we take a chicken thigh. Very carefully, with a small and sharp knife, we cut out a bone from it. The piece of meat that remains after the extraction of the bone is easily cut into two pieces, just in the place where this bone was originally. Each of these pieces, if the size allows, can be cut across even in half.
Now about the marinade. Chicken meat is a rather delicate product. And very well absorbs the aromas of spices and, already during frying, the aromas of coal smoke. So when marinating chicken for barbecue, you should remember this, and do not sprinkle spices in handfuls. Quite a few spices, onions and garlic are enough to get the desired flavor of the meat, and at the same time not destroy the chicken's own taste.
This is why I rarely use wine or good grape vinegar as one of the ingredients in the marinade.
Marinate meat for chicken skewers
So, chop the onion and garlic coarsely enough. Press the garlic flat with a knife blade.
Put the onion and garlic in a saucepan for pickling and squeeze and mash with your hand so that the onion gives juice.
Add spices and vegetable oil to the onion.
Again, we crumple so that the oil and spices are scattered throughout the onions and garlic.
We spread the chicken in the chicken marinade. Sprinkle with black pepper from the mill, and gently mix everything together with your hand.
There is no need to salt, we will salt it before we start stringing chicken pieces on skewers.
If you want to get a slight aftertaste of pickled chicken, you can add quite a bit of dry white wine or good grape vinegar.
But just a little bit. If I add, then about 20-30 grams of vinegar (half a glass) for two or three kilograms of meat. When vinegar or wine has been added, you need to mix everything well again.
We leave everything to marinate, preferably overnight.
We fry chicken kebab.
Salt the pickled meat, mix again so that the salt is evenly distributed over the meat.
We string the pieces on skewers.
It is my firm belief that there is no need to alternate between meat and any vegetables on a skewer. This also applies to chicken kebabs and from, from and. Any vegetables, especially those juicy like tomatoes.
As soon as the vegetables begin to fry, and their juice, accordingly, begins to boil, this will immediately sharply reduce the temperature of the meat over the entire area of contact between vegetables and meat. So in these places the meat will not be fried, but boiled. The conversation that vegetables will add extra juiciness to meat is somewhat incorrect, in my opinion. Here, the correct roasting will definitely leave the meat juicy.
If you want to bake vegetables on charcoal, for example for a salad, use a separate skewer.
By this time, the coals in the grill had already burned out and turned into thin gray ash. This is exactly the state of the coals, which is ideal for frying.
I think there is no point in mentioning that the firewood for coal should only be made of deciduous trees, by no means coniferous. The resin contained in the wood of coniferous trees will give an unpleasant smell and bitterness to the kebab.
Firewood from fruit trees - apple, pear, is best suited. The most ideal would be to get a grapevine somewhere, but in central Russia this is somewhat problematic. You can also use purchased charcoal from packages. Birch or oak - both will do.
The distance between the coals and meat should be 8-10 cm. The hotter the coals, the greater the distance.
And do not use any kind of ignition fluid. The smell that these liquids give during combustion is indestructible, and by no means has a positive effect on the taste of any barbecue.Better to use either dry branches (remember that coniferous branches will not work), or, by rolling a ball of several napkins or paper towels, moisten it well with ordinary vegetable oil, and insert the ball into the prepared coal, set fire to the napkins. There should be 2-3-5 such tissue boxes, depending on the size of the barbecue.
We spread the skewers with chicken kebabs on the grill.
We try to bake the meat immediately on one side, then turn it over to the other and bake the other side. It is necessary that the meat is immediately covered with a baked crust, so that all the juices remain inside, and the kebab does not dry out.
If the shish kebab starts to burn right away, then we remove some coals, thereby increasing the distance between the meat and coals.
If the kebab is barely warming up, then, on the contrary, we scoop up more coal under the meat, reducing the distance.
We fry the kebab until tender. Since this is chicken, it must be completely fried. And at the same time, do not burn or dry out. Therefore, attention, attention and more attention. But this phrase applies to any other kind of kebab.
Serve barbecue with herbs, vegetables, favorite sauces and dry wine.
Even though it's chicken, it's still charcoal-baked. So dry red is best for chicken kebab.
There is nothing better than spending time in nature with friends and family, taking a barbecue with you. However, in order to enjoy all the delights of meat, you need to have useful skills with regards to marinade preparation. Often people prefer to cook pork and chicken shashlik, we are interested in the latter option. Legs, wings, or breast can be sustained in one of the many delicious recipes. This includes mayonnaise, garlic sour cream, lemon juice, wine vinegar, and even kiwi. Experienced housewives have developed their own recipes, we will consider each of them in order.
How to choose chicken for barbecue
- Choose chilled over frozen meat. Otherwise, after defrosting, all useful enzymes will disappear from the product, as a result of which the chicken will be considered unfit for consumption. The best option is considered to be a chicken carcass, the weight of which varies within 1.5-2 kg. It is this weight category that characterizes the most tender meat with an ideal percentage of fat content.
- If you are unable to use a chilled composition, purchase a frozen one. However, defrosting chicken should be done on the bottom shelf of the refrigerator. Under no circumstances use a microwave oven or running water for these purposes, otherwise the meat will lose its tenderness and tenderness. The fibers will become hard and dry, you will only notice this after frying the kebab.
- If the meat will be grilled on the wire rack, cut the whole carcass into portions. In the case when the kebab is cooked on skewers, cut fillets, drumsticks, ham or wings are suitable. In short, everything that can be attached to the instrument is used. Of the listed parts of the carcass, the drumstick and leg (thighs) are considered the most juicy. With insufficient marinade, the sirloin area will turn out to be dryish.
- Some housewives make the mistake of removing the skin from the surface of the carcass during the pickling process. When you rub the chicken, the skin will give up some of the fat it needs. Due to this, the ready-made kebab will turn out to be juicy and tender. At the end of the aging period, the skins can be removed if you wish to obtain a dietary product. Shish kebab based on chicken hearts and liver is no less tasty.
Marinating chicken: important features
There are basic rules to follow if you want to marinate your chicken properly.
- Choose the "right" utensils for the procedure. The best options are an enamel pan, glass or ceramic bowl. Never use aluminum and plastic bowls.
- The duration of the aging of the meat in the marinade directly affects the final result. The longer you simmer the product in the sauce, the softer the finished kebab will turn out. It is important to take special care when marinating the breast; overexposure will dry out the meat.
- If the marinade contains soy sauce, add salt with extreme caution. Otherwise, you will end up with a bitter and inedible kebab. If breast is to be marinated, do not prepare diet sauce (fillets are dry without it).
- Salt is known to draw out liquid. Many housewives recommend salting the bird before serving it directly to avoid drying out and stale fibers.
- Chicken is a dietary product. We present the most popular poultry marinade recipes. The preparation of rabbit meat, turkey and other types of dietary meat is carried out in a similar way.
- For the ultimate juicy meat, grill chicken skewers over hot coals. Place the skewers closer together so that the meat is partially in contact. At the same time, pour it with brine, after pouring the marinade into a half-liter bottle. Avoid open flames.
- If you notice the presence of vinegar in the recipe, keep in mind that this is only a natural composition. A product marked "essence" or "table" will not work. Use wine or apple cider vinegar. Otherwise, the bird will turn into a washcloth, as its fibers become tough (vinegar draws out water and fat).
Marinade based on kefir
- garlic - 3 prongs
- chicken - 2.5-3 kg.
- onions - 3 pcs.
- kefir with a fat content of 1% - 550 ml.
- seasonings to taste
- Wash the carcass. For kefir-based marinade, it is better to use fatty parts of chicken (drumstick, thighs, wings). Chop the bird into equal pieces, remove the skin if desired.
- Pick up a suitable dish, put the meat in it and fill it with kefir. Pass the garlic cloves through a press, chop the onion in half rings, add to the meat.
- Add your favorite seasonings, salt and pepper. Stir the chicken with your hands, cover the container with the meat with a plate, put it under a press (a bottle of water will do).
- Leave the chicken to marinate for 2-3 hours. Do not rinse the meat before frying; pour the marinade on the kebab throughout the cooking process.
Garlic marinade
- chicken - 650-700 gr.
- garlic - 5 teeth
- lemon juice - 90 ml.
- purple onion - 2 pcs.
- ground paprika - 15 gr.
- olive oil (can be replaced with vegetable oil) - 60 ml.
- lemon - 1 pc.
- chopped cumin - on the tip of a knife
- ground cinnamon - 2 pinches
- ground black pepper - to taste
- salt to taste
- Prepare a bowl in which to mix the seasonings. Crush the garlic in it, add cinnamon, cumin and ground pepper, 30 ml in each. lemon juice. Stir the mass until smooth, proceed to butchering the meat.
- Wash the chicken, pat dry with towels, peel off if desired. Chop the carcass into equal pieces, rub each piece with the cooked seasoning.
- Transfer the meat to a deep container, a three-liter jar will do. Press, put in the cold for 2.5-3 hours. In another bowl, combine 60 ml. lemon juice and olive oil.
- Chop the red onion into rings. Prepare a skewer, plant the meat, alternating with onion rings. Brush the chicken with the lemon juice and butter sauce and fry until tender.
Marinade with soy sauce
- lemon - 1.5 pcs.
- red onion - 5 pcs.
- chicken (preferably shoulder blades) - 2.5 kg.
- soy sauce - 550 ml.
- laurel leaf - 5 pcs.
- salt to taste
- chopped pepper (it is better to take a mixture of peppers) - to taste
- Chop the pre-peeled onions into rings, rinse the chicken shoulders and dry them with paper towels. Rub the chicken with pepper and salt.
- Pick up a deep dish, lay out the meat and onion rings one by one (in layers), add the bay leaf. Squeeze lemon juice, mix with soy juice, brush over the whole dish.
- Cover the container with marinated meat with a lid, let it brew for 6-10 hours. Open the crockery periodically and stir the contents.
- After you skewer the chicken or place the meat on the wire rack, brush the kebab with the rest of the soy-lemon sauce. Depending on the temperature of the coals, the barbecue is fried for 15-25 minutes.
Red wine marinade
- purple onions - 2 pcs.
- sweet red wine (dessert) - 345 ml.
- dried prunes - 90 gr.
- cloves - 10 buds
- pepper and salt to taste
- Wash the prunes, chop into small pieces or rings. Do the same with the onion, then mix it with the prunes. Pour wine to the mass, pepper.
- Chop the chicken, peel off the skin if desired. Marinate the poultry in the prepared sauce, transfer to a deep bowl and leave in the refrigerator for 4 hours.
- Stir the meat with your hands throughout the marinating process. Do not rush to add salt, the procedure is carried out half an hour before cooking or after frying the kebab (before serving). Accompany the chicken with fresh vegetables and garlic sauce.
Marinade with kiwi
- Bulgarian pepper (imported) - 1 pc.
- kiwi - 3 pcs.
- chicken fillet (can be replaced with turkey) - 1.5 kg.
- purple onions - 5 pcs.
- fresh parsley - half a bunch
- fresh dill - 1 bunch
- coriander to taste
- salt and black pepper (chopped) - to taste
- Peel the kiwi, rinse with water and remove the tough parts. Chop 3 onions into 4 pieces, mix with kiwi and send to blender. Turn ingredients into porridge. If you don't have a blender, use a home processor or meat grinder.
- Wash and seed the bell pepper, chop it into rings. Do the same with the three remaining onions. Wash the chicken fillet, remove the foil and chop into chunks. The breast will be dry, so you can replace it with thighs or drumsticks.
- Sprinkle the meat with coriander, pepper and salt, leave to lie down for a quarter of an hour. Grate chicken with cooked marinade porridge, send to a deep bowl. Mix with onion rings, cover.
- Leave in a cool place for 45-60 minutes, shake the dishes occasionally. In the process of frying, grease the meat with the remaining sauce, sprinkle with herbs before serving.
Mayonnaise marinade
- chicken - 1.6 kg.
- onions - 2 pcs.
- mayonnaise - 200 gr.
- seasonings to taste
- salt to taste
- Rinse the chicken under the tap, let it drain, pat dry with paper towels. Any part of the carcass can be used for marinating, but the breast (sirloin area) will be preferred.
- Chop the chicken into portions, salt and pepper the meat. Peel the onion, chop it into rings (if they will be strung on a skewer) or half rings (in the case of normal laying on a wire rack).
- Mix chicken and onions, add seasonings, pour in mayonnaise. Knead the meat with your hands so that the marinade evenly saturates each piece. Cover the container with a lid, let stand for 3-8 hours. Leave the chicken to marinate overnight if possible.
Mustard marinade
- olive oil - 65 ml.
- lemon - 1 pc.
- chicken - 2.5 kg.
- liquid honey - 165 gr.
- French mustard - 100 gr.
- garlic - 8 teeth
- fresh dill - 1 bunch
- fresh parsley - 1 bunch
- pepper, salt - to taste
- Rinse the lemon, remove the peel with a thin sharp knife, chop it with a grater. Squeeze the juice out of the citrus, add mustard powder to it (you can first dilute it with drinking water). Pour in honey, oil.
- Wash the bunches of dill and parsley, squeeze out the garlic, add the grated lemon zest. Combine with honey sauce, mix until smooth.
- Rinse the chicken with water, chop into small pieces, you can first remove the skin. Rub the meat with marinade, transfer to the prepared glass dish. Cover, marinate poultry for 4-5 hours.
- Brush the chicken with pepper and salt a quarter of an hour before cooking. Skewer or place on a wire rack, leaving no space between pieces. In the process of frying, pour the sauce over the kebab.
Marinade with grapefruit
- ripe grapefruit - 2 pcs.
- chicken thighs or drumsticks - 2 kg.
- purple onion - 7 pcs.
- seasoning "Pepper mixture" - 7-10 gr.
- hops-suneli - 2 pinches
- salt to taste
- Peel the onion and use a sharp knife to chop in the shape of washers (do not divide into rings). Wash and squeeze the grapefruit, do not remove the pulp.
- Wash the chicken, dry it in a convenient way. Remove streaks and film, if present. Rub the meat with the spices mixed with salt.
- Transfer the chicken to a bowl, cover with grapefruit juice. The liquid should cover the skewer completely, otherwise increase the amount of citrus.
- Stir the marinade, add the onion, cover and let stand for 3 hours. Stir the mixture every 30 minutes to marinate the chicken evenly.
- When stringing meat on skewers or laying out on a wire rack, alternate the chicken with onion washers. In the process of cooking, grease the kebab with sauce.
It's easy to marinate chicken for kebabs if you follow the practical advice. Consider options for making sauce with the addition of kiwi, grapefruit, mustard. Make a marinade with mayonnaise, red wine, kefir, and soy sauce. Choose fatty parts of the carcass to make the kebab tender.
Video: 11 marinades for chicken skewers
Greetings dear readers. There are warm days 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, you may be looking for a recipe so that the meat is not dry and tough.
Or maybe they just got bored. In any case, chicken kebab will diversify your taste sensations. But before, fillet, brisket or thighs are traditionally taken from chicken meat for barbecue. There is more meat, it is marinated well, but if it is not cooked correctly, the shish kebab turns out to be dry.
Of course, pork has fat that makes it juicier; chicken doesn't. Therefore, juiciness must be given during pickling. Below are some of the best recipes not only runet, but also our own.
Honestly, they 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 is a dietary dish, and such meat is marinated faster than lamb or. In general, let's get started, first, let's pick up the meat.
Choosing a chicken for barbecue.
So, in order to get a delicious kebab, it is important to know how to choose the right chicken. Of course, homemade, meaty chicken will make a great dish. If you do not have one (and have nowhere to buy), it is best to buy products from trusted firms.
For barbecue, it is preferable to take chilled parts of the poultry. Frozen meat loses some useful properties and taste. However, if you only have frozen chicken in stock, do not be discouraged. Defrost it correctly and everything will be fine. We do this operation on the bottom shelf of the refrigerator or in cold water.
For frying on fire, it is preferable to use 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! The kebab in this case 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, chop it into the parts you need. Moreover, it is best to cut the breast as large as possible - this will make it juicier.
If you bought ready-made parts - fillets, thighs or drumsticks (I prefer such a variation and I advise you ...), no special preparations are needed - just wash the meat and select the appropriate dishes for the sourdough. And I do not recommend taking aluminum or plastic containers. Enamel, glass or ceramics work well.
Now that everything is ready, let's talk about how to marinate chicken so that the kebab is soft and juicy.
Marinade with mayonnaise and garlic.
These are the most popular marinade options we have. And most likely everyone knows how to cook it. For cooking, you can use any part of the chicken, and we will use chicken thighs. Their meat is not dry, moreover, it is covered with skin. This will keep the juice inside the bite and give the meat a nice crispy brown crust.
And we will cook on a wire rack, in large pieces.
We 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 plates under the chicken skin.
Then coat the pieces with the mayonnaise mixture.
Fold the pieces into a suitable container and leave for an hour and a half.
Then put the meat on a wire rack and fry on hot coals until tender. The finished kebab will turn out ruddy, fragrant and very tasty.
We eat with pleasure.
Classic marinade with vinegar.
Chicken kebab is very tasty if the marinade is made with vinegar. And this recipe is more traditional. And so that the meat is not dry when frying, it is better to water the kebab during cooking with the same marinade.
Ingredients:
- Chicken fillet - 1 kg;
- Onions - 2 heads;
- Vinegar 9% - 1 tablespoon;
- Salt and black pepper to taste.
Rinse the chicken fillet in water, then cut into medium pieces and put in a saucepan.
Add one tablespoon of vinegar to them, salt, pepper to taste and mix thoroughly.
Then we cover it with a tight lid and put it in the refrigerator for one hour, so that the meat stands and is saturated with all the ingredients added to it.
Then we cook on charcoal, pouring with our marinade. It's so fast and simple, bon appetit!
Chicken shashlik in mineral water (video).
We had one case. They wanted to make a chicken kebab, and this idea arose simply spontaneously. All the ingredients were in the fridge, they wanted to make a vinegar marinade. But the vinegar itself was not there.
But they found a simple recipe for marinade on mineral water. We tried it, we liked it, we suggest you try it too. See:
Diet chicken skewers (with wine and onions).
This marinade will turn chicken fillets into a culinary masterpiece. All sources indicate that it is important not to take any acids for marinating the breast. Nevertheless, once having cooked a barbecue according to such a recipe, I was surprised - the fillet turned out to be juicy, spicy and soft.
We 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 dry wine and warm it up a little. This is done to enhance the smell of spices.
Chop the onion into rings, chop the garlic. Fillets already cut in trays are ready for frying. We will make a small cut in each piece. Why, I will explain below.
We put our chicken in wine, add onion and garlic, olive oil. We leave for 2 hours.
And now the most important thing - we put pickled onions in the pocket of each fillet before frying. Together with it, you can put a circle of tomato or bell pepper. Such a dish turns out to be very tasty, and most importantly - dietary.
Marinade on kefir.
Kefir has a moderately sour taste, which contributes to moderate softening of meat. And the fact that kefir is fatty and quite dense, envelops every piece of meat well and does not drain, allows you to keep all the juice inside, quickly fry it and get a beautiful golden brown crust.
That is, just the perfect marinade.
For cooking, you can use any part of the chicken, and we will use chicken thighs. Their meat is not dry, moreover, it is covered with skin. This will keep the juice inside the bite and give the meat a nice crispy brown crust.
We 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 and pepper to taste.
Wash and dry the meat with paper towels.
Cut the onion into thin half rings. Try to cut it as thin as possible, so there will be more juice and it will more strongly saturate each piece of meat with its juice.
Place the chicken in a large container and sprinkle with onions slightly crushed in your hands. Stir and crush the onion slightly.
Pour kefir. In principle, it can be used with any fat content. But I usually buy 3.2% fat. Such kefir is tastier by itself, which means that the marinade from it is the most delicious.
Add spices. You can also add any of them, including ready-made spices for barbecue. It is good if they contain thyme, or rosemary, or savory, they will give a pleasant aroma to the dish. You can add ground coriander, which, along with cumin, is a favorite Asian spice.
You can add a little turmeric or paprika for a beautiful, golden brown crust. But these are just useful tips, add those spices that you like best. They will be needed in a total volume of about 2 - 2.5 tablespoons.
Add a teaspoon of salt and pepper to taste.
Chop and add parsley. It is not necessary to cut very finely, later it will be necessary to remove it so that it does not burn when frying meat. Stir and press down well with your hand. Cover with a flat plate on top and press down slightly so that the marinade covers each bite of our chicken.
Step 8.
The pieces are large, so let them marinate for 3 - 4 hours. It is advisable not to leave them in the sun, it is best to put the container with meat in a cool place.
Skewer the pieces or place on a wire rack. You can cook in any way suggested. Carefully remove pieces of onion and herbs from the meat.
Fry until tender and until a beautiful golden brown appears for about 25-30 minutes. Make sure that the tongues of flame do not burst out and do not burn tender juicy meat.
Serve the ready-made kebab with chopped onions, you can pre-marinate it. You can also sprinkle with fresh herbs.
According to the same recipe, you can cook a kebab on mineral water. The only change is that instead of kefir, we use any carbonated mineral water.
Quick marinade for barbecue (video).
Here's another quick marinade recipe. In fact, chicken kebab is always quick to make. But there are quick recipes among marinades as well.
If you want a delicious kebab and very fast, then choose chicken. After a couple of hours, you can enjoy delicious kebabs.
Marinade for kebabs with soy sauce and ketchup.
This recipe is certainly not for everybody, but we also like it, it brings a certain variety of tastes.
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 put them in a suitable bowl.
Clean, then chop the onion with thin rings and put 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 in my opinion, and of course, pepper to taste. Next, pour in the soy sauce and ketchup.
Mix everything thoroughly with your hands, cover with a lid and put in a cool place for 1-1.5 hours to marinate. After that, the meat is ready and can be fried on coals and baked in the oven.
Juicy chicken kebab in the oven (video).
If you want a delicious barbecue, but you can't get out into nature, you can cook a barbecue in the oven. See and try. With such a marinade, you can cook chicken skewers on charcoal.
Spicy chicken wings kebab with sauce.
I really love spicy, especially spicy chicken kebab. Of course, the spouse does not favor such a hobby and has to eat less spicy food, but…. It's so delicious! With foam, in nature ... In general, this recipe is one of my favorites, and when we go out into nature with families, then for men I definitely make one batch on such a marinade.
We need:
- Wings or legs - 2 kg;
- Garlic - 4 cloves;
- Tabasco hot 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.
A sauce is ideal for such a kebab - we mix natural yogurt with a teaspoon of mustard plus a lot of chopped greens.
We fry chicken kebab and eat with sauce, just delicious.
Lime and greens marinade.
Try to surprise your guests with this recipe. I personally did not think that chicken kebabs can be eaten so deliciously.
Ingredients:
- Chicken breasts - 2 pcs;
- Large red onion - 1 pc;
- Bulgarian green or red pepper - 2 pcs;
- Lime - 1 pc;
- Mint - 0.5 pcs;
- Cilantro - 0.5 pcs;
- Green onion - 4 feathers;
- Garlic - 2 cloves;
- Soy sauce - 2 tbsp spoons;
- Olive oil - 2 tbsp. spoons;
- Chili sauce - 2 tbsp spoons;
- Salt and pepper to taste.
Who does not like Kinza, you can remove it altogether or use parsley, which is 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 pepper from seeds and remove the stalk. Cut into large squares, about the size of diced chicken.
Peel the onion and cut into large rings.
Place the meat and vegetables in a bowl and stir.
Prepare the marinade. To do this, rinse the cilantro and mint, transfer to 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 place it with meat and vegetables. Stir until smooth. Leave to marinate in a cool place for 1 hour, you can also for two hours.
Then skewer, alternating between pieces of chicken, bell pepper and red onion.
Fry over hot coals for about 30 minutes. Make sure that the flame does not burst out of the coals and does not burn tender meat.
You can also roast in the oven.
Serve with fresh chopped onions and fresh or grilled vegetables.
Tips for making chicken kebabs from personal experience.
I always add salt to the marinade. Everywhere they say that it draws out moisture and the meat will be dry. Once I followed this advice and suffered a fiasco (the authority of the kebab man was undermined ...), the chicken turned out to be completely not salty inside. So I put the salt in the marinade right away. The chicken will take as much salt as needed, and the rest of the ingredients will prevent the chicken from becoming dry.
Never peel off the skin! Otherwise, the kebab will be dry. Even if you don't eat it, be sure to leave the skin on during marinating and frying. It is she who will give the fat that saturates the meat and retains moisture inside.
Another secret - if you do not have time to properly marinate the meat, and you really want a shish kebab, then place garlic cut into thin slices under your skin. The meat will be saturated with aroma and will be much tastier. So you can whip up a kebab.
As discussed above, you need to choose the right pickling utensils. I have a ceramic saucepan, you can take an enamel, glass, but not plastic or aluminum!
The breast is not marinated for a long time - two hours are enough. If overexposed, it may dry out. But the rest of the parts can safely spend the night in the refrigerator. It is best not to cut the fillets into small pieces.
That's all for us, bon appetit. Write your comments below, join us on Odnoklassniki and support us on our channel in Yandex.Zen. Until then, see you.
Chicken skewers: the most delicious marinades for chicken, so that the meat is juicy and soft. updated: May 4, 2018 by the author: Pavel Subbotin