Chicken kebab is the easiest. Chicken kebab - Delicious chicken kebab recipes

Suddenly gathered in nature? Do not think that in the fresh air you have to eat alone sandwiches. If you have chicken meat in stock, you can easily and simply prepare a quick chicken kebab. Slices of meat, pickled in mayonnaise, will have to soften while you reach the destination. It will only remain to prepare a brazier, fry on coals a kebab and, completely relaxing, enjoy the amazing taste!

For chicken kebabs, it is best to take a few pieces of ham, which you need to cut into small pieces. Since chicken meat is considered a dietary, fast kebab will be able to please yourself and those who are sitting on a diet. The meat of chicken is very tender, so you should not marry him in mayonnaise for hours - it is enough to hold it in the marinade 30-60 minutes, and it will become soft and juicy. If you do not have special spices for kebabs, you can do onion and black ground pepper. Tomatoes are better not to ride the skewers. Do you want vegetables? Then make out of them salad fastened with vegetable oil - it is ideal for a chicken kebab.

Alternative mayonnaise can also be kiwi. This fruit quickly picks up a chicken and makes her meat soft. But you need to follow, so as not to overtake pieces of kebab, otherwise it will crawl and cannot hold onto the skewer. For such a marinade, there is enough hour, and sometimes - and less.

Ingredients for a quick chicken kebab

• chicken ham - 6-8 pieces;
• onion - 1-2 pieces;
• lemon - 1 pc.;
• mayonnaise - 100-200 ml;
• spice Curry;
• salt.

Recipe for the preparation of rapid chicken kebab

1. Rinse chicken meat under running cold water, then cut into small pieces. Stay in enameled dishes with a lid.
2. In the sliced \u200b\u200bmeat add curry, salt and mayonnaise.
3. Squeeze the juice from the whole lemon on the chicken pieces.
4. Cut into large half rings onions and add to a saucepan with meat.
5. Mix all the ingredients well and cover with a lid.
6. Meat marina is about 30-60 minutes.
7. Pickled chicken kebabs ride on skewers, alternating with onion rings.
8. Prepare a brazier with coals and fry meat until readiness.

Finished chicken kebab on skewers put on a large dish, spawn with fresh parsley or dill and serve on the table. Do not forget about sauce - meat will become even tastier with him. The vegetables cooked on the grill or chopped in a fresh form are perfectly combined with a kebab and will look at the table bright and beautiful.

Skewers are an unchanged picnic attribute. Without them, no ride in nature is not necessary. For the preparation of delicious dishes, different types of meat are used. Our hostess more often the choice is made in favor of pork and chicken. Lamp is used much less often. In our article, we want to talk about how to pick up kebabs from chicken and cook it in the oven or on the mangale.

Selection of meat

Delicious kebabs can be prepared from any variety of meat. Chicken kebab is the most fiscal option. Some hostesses believe that chicken is not suitable for cooking. In fact, it is not. The taste of the dish largely depends on the marinade used and the quality of cooking. You also need to be able to choose the right meat. For the preparation of a delicious kebab from chicken, you need to know some nuances. Properly cooked dish to taste is not inferior to pork. But at the same time it is less calorie.

Practical any part of the chicken is suitable for making kebabs. The ideal option will be a fear. They always have a lot of meat and it is used less often because it is dry. But as a dietary option, it is also acceptable.

If you choose your chicken feet, then select them about the same size. This will continue to provide more uniform cooking pieces.

For cooking kebabs from chicken it is better to use it more delicious. Ground chicken fristed dry.

Sometimes in supermarkets you can find a thigh without bone. Such meat for the owners is a real find, because they do not have to independently remove unnecessary parts. Severed chicken into pieces, do not make them too large or small. Small slices are obtained too risen, and large may simply do not fully spike.

As for the skin, some mistresses do not remove it, because together with her the kebab from the chicken turns out to be juicy. However, professional cooks recommend to cut it. With no skin, a ready-made dish looks more aesthetic, and not every person loves her. In general, it is necessary to navigate the taste preferences of your family.

How to pick up kebabs from chicken?

The choice of a suitable marinade is a very important point for making a kebab. Very good for use fatty products - mayonnaise, sour cream. Also very successful marinades based on soy sauce, wine, fruit juice are considered. Classic options based on kefir and vinegar.

Marine chicken is recommended in enameled, glass or ceramic dishes. It is allowed to use stainless steel tanks. Aluminum dishes are not suitable due to the fact that in contact with the acids of the marinade, harmful substances are distinguished. Press the meat a specific aroma, and therefore are also excluded.

To obtain a juicy kebab from chicken, the meat is needed at least three hours. If you have the opportunity, Ideally, the chicken can be laid in solution and spices from six to ten o'clock. It will not be worse. On the contrary, its taste and meat will be enriched with a more juicy.

Recipes Marinadov

There are a lot of preparation options for making marinades. Each hostess can enjoy their changes to the available recipes.

The easiest marine can be prepared from wine vinegar and sunflower oil. They are mixed in equal amounts (take 50 g). We add pepper and salt to the ground, and then pour it into her meat.

Marinade based on mayonnaise is one of the most popular and simple options. Prepared chicken with garlic, pepper and salt. Lubricate pieces of mayonnaise and add the rings of the bow. Chickens leave in the marinade until the morning.

Beer is often used to prepare meat to preparation. Chicken is lubricated with suitable spices and salt, oregano and onions are added. From above, the meat is poured beer and leave to pickle for ten o'clock. Of course this option is suitable for an 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. Chicken rubbed salt, pepper, add other spices, garlic and onions. From above, meat poured kefir and leave at least two hours.

Nut marinade is also good for chicken. Meat we rub the mixture of grated garlic, bow, vegetable oil and crushed nuts. Thirty minutes later, chicken can be prepared.

Classic Skewer Recipe

For the preparation of chicken kebabs on the Mangale, you can use the classic recipe.

Ingredients:

• spices for chicken,
• onions (520 g),
• porch kilograms
• wine vinegar (110 g),
• sugar (h. l.)
• salt to taste
• two laurels,
• black pepper.

Cut the rings onions. In deep dishes mix all the ingredients for the marinade. Rinse chicken and cut into portion pieces. Next, we shift the meat into the marinade, add onions, we are thoroughly mixed with your hands. Each chicken slice must be soaked with fragrant mass. The pot on top is closed with a lid and put in a cool place. Marine meat is needed in advance, it should not appear at least two hours. If in the chicken marinade, it will not eat all night, then she will definitely not be worse.

For cooking or on the grid, there is no need for a lot of firewood. Chicken is preparing much faster than pork, so the heat should not be strong. Otherwise, you can cut or spoil meat. In the process of cooking near the mangala, a water bottle should always be located so that when the fire appears, it could be quickly slid. The most convenient for the preparation of chicken use the grille. Experienced cooks believe that the marinade is preferable to take wine vinegar. The ordinary for chicken is not suitable, because it makes her meat hard.

Soy sauce kebab

It turns out a kebab, pickled with soy sauce. For the preparation of dishes use any part of the chicken and even the wings.

Ingredients:

• kuryatina kilogram,
• 0.5 kg of bow and grapefruits,
• soy sauce (70 ml),
• seasoning to kebab
• a mixture of peppers.

Chicken cut into pieces, my and we have napkins. Grapefruits cut into two parts and survive from each halves of juice. Pour Fresh into a saucepan and mix it with soy sauce. We add spices and a mixture of peppers. Meat we put in marinade and mix well with your hands. Add onions chopped by rings. Cover the saucepan with a lid and put in the refrigerator. In such a marinade, Kuryatina is enough to keep from two to four hours. This time is quite enough to obtain a delicious kebab. During cooking, we do not add salt, because the soy sauce itself is quite salty.

Meat in mayonnaise

Many mistresses marinate kebabs from chicken in mayonnaise. Since low-fat, such a marinade is very good. It will not work only to those who seek to prepare a more dietary dish.

Ingredients:

• onions (480 g),
• kuryatina kilogram,
• mayonnaise (240 g),
• pepper,
• salt.

Kuryatina rinse and cut into pieces. Onions cut rings. In the dishes we put meat, add onions. From above chicken sprinkled with spices. Next, we fill with mayonnaise and mix all the products with your hands. Capacity remove into the refrigerator, closing the lid. After three or four hours, the meat can fry.

Mayonnaise is good because it is greasy and fills the shortage of this fattening in Kuryatin. Meat, pickled in mayonnaise, always turns juicy and gentle.

Chicken with pineapples

Delicious kebabs from chicken fillet can be prepared using canned pineapples, honey and beer. The original marinade allows meat juicy and fragrant.

Ingredients:

• bank of pineapples,
• fillet (830 g),
• three table. l. honey
• as much beer
• table. l. soy sauce.

For the marinade we will need a juice of canned pineapple. We mix in the container three spoons of juice with soy sauce and beer. Honey warm up a little in a water bath so that it becomes liquid, then add it to the marinade. Each fillet is cut into four parts. We wash the meat and fold into the marinade. All components are well mixed with their hands. We close the container and the lid and put in the refrigerator.

By morning, the meat will be ready. Hanging chicken on the skewers, it is necessary to alternate her pieces with pineapple washers. The finished kebab will have an original sweet taste.

Skewer pickled in kefir

If you want to cook gentle meat, but do not like mayonnaise, you can pick up kebabs from chicken in kefir.

Ingredients:

• kilogram fillet
• onions (520 g),
• kefir (240 g),
• salt,
• seasonings for chicken.

Rinse fillet and cut into four parts. Slices dried with napkins. We mix kefir with seasonings for chicken. Meat shift into deep dishes and pour it on top of a kefir mass. In the kebab, add the onions sliced \u200b\u200brings. All ingredients are mixed with their hands. Pan closed the lid and put in the refrigerator. In kefir, meat can be held longer.

Chicken kebab in the oven

The meat fried on the fire is a mandatory attribute of any trip to nature. And what 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 ways to use for cooking meat at home. You can fry chicken in the oven on the grill. But under the bottom it is necessary to put an ordinary tray. It will drip the marinade in the process of cooking.

Also, the marvelous meat can be baked in shape. If you want to get a real kebab on skewers, then this is not a problem. Chicken must be riveted on wooden or metal spanks and put them on a baking sheet, covered with parchment. Next, we send it all in the oven and bake. If your plate is equipped with the grill function, then it can be used in the process of baking. The finished dish is obtained very tasty.

Chicken on mineral water

Ingredients:

• porch kilograms
• soy sauce (45 g),
• mineral water (240 g),
• vegetable oil (110 g),
• spice,
• onions (520 g).

Chicken cut into pieces, mine and rub the spices. With a meat with vegetable oil. Next, they add chicken in deep dishes and add onion, sliced \u200b\u200bby rings. From above, the meat is poured with a mixture of mineral water with soy sauce. Chicken Send to the fridge for five hours.

Skewer with lemon

Delicious is chicken, pickled with lemon and spices.

Ingredients:

• fillet (980 g),
• garlic,
• lemon juice,
• paprika,
• italian herbs,
• quench
• salt,
• ground pepper,
• cinnamon,
• two table. l. olive oil.

In a small container, mix all the spices, including add chopped garlic and juice of one lemon to a mass. The chicken fillet is mine and cut, we put it in a saucepan, and we lay down the lemon mass with spices on top and add a bit of olive oil. All ingredients are well mixed with their hands. Close the saucepan and put it in a cold place.

Skewers in sour cream mustard sauce

Ingredients:

• chicken (950 g),
• mustard Dijonskaya (two or three spoons),
• sour cream (230 g),
• two table. l. honey
• garlic,
• salt,
• a mixture of peppers
• two Bulgarian peppers.

In deep dishes mix all products for marinada. We add chopped garlic, sour cream, mustard and liquid honey. Cut chicken chickens, rinse it and shift in the marinade. Mass are well mixed with your hands so that all pieces can be soaked in spices. Pan closed the lid and put in a cool place. Hanging meat on skewers, alternate chicken with rings of sweet pepper.

Kebab from chickenProbably, the same is often found on the grill, as well as kebabs from meat. No wonder, in any store selling meat, or in meat rows on the market, you can find buckets with incomprehensible contents and with proud inscription "Chicken Skewer". Often fry on skewers, but in this case, let's talk about the chicken kebab.

Immediately make a reservation that the purchase of chicken kebab is not at all what it is worth striving for. I can understand when suddenly it is very urgent to get any quantity of already pickled meat - then the purchase bucket can help. For example, guests were very suddenly granted, and the time to marine meat was not left.

But still, if you already gathered to fry a kebab and know about it in advance - who prevents you from attaching some efforts and fully prepare it yourself. Moreover, there is no difficult in this, and all the preparation will take about 1 hour (per 3-4 kilogram of chicken meat). Next, the kebab will marinate independently and your attention, and even more so any action, will not require.

For kebabs from chicken, you will need:

By approximately one kilogram of chicken meat.

• Chicken, or chicken components. In this case, chicken fences without a ridge.
• Onion. One middle bulb
• Garlic. 2-4 teeth.
• Vegetable oil without smell. Gram 40.
• Spice. 1 teaspoon with top. Everyone chooses to his taste. In my case, the spice mixture consists of:
  • Chilli.
  • Paprika.
  • Coriander.
  • Black pepper.
  • Parsley.
  • Caraway.
  • Orego.
  • Ginger.

  All the ingredients of the spice mixture were dry, and I simply a minor to the mortar, not in dust, but rather mixed, and slightly crushed the major components.

• Black freshly ground pepper separately.

A few words about chicken meat.

I prefer for a kebab to buy precisely chicken fences. And without the ridge. The reasons for at least three.

First, chicken fences are the mild and juicy part of the chicken.

Secondly. In the hip, if they bought it without a ridge, only one bone, and it is very easy to cut, not particularly folding meat.

And thirdly. In the chicken thigh, the meat is enough to make it from 2 to 4 more or less high-quality, comfortable and fairly identical slices of meat for kebabs. The number of pieces is completely dependent on the size of the hip itself.

So we take a chicken feather. Very neat, small and sharp knife, cut out bone from it. A piece of meat, which remained after removing the bone easily cuts into two pieces, just by the place where this bone was originally. Each of these pieces, if the size allows you to cut across again in half.

Now about marinade. Chicken meat is a fairly delicate product. And very well absorbs the fragrances of spices and, already with frying, aromas of smoke coal. So, when picking chicken meat for a kebab, it is worth remembering about it, and do not spice spices by hand. Quite a bit of spices, onions and garlic to get the right scent of meat, and at the same time not destroy your own taste of chicken.
That is why I infrequently use wine or a good grape vinegar as one of the marinade ingredients.

Marine meat for kebabs from chicken

So, the onions and garlic are sufficiently cut enough. Garlic add the flame blade of a knife.

Onions and garlic lay out in a pan for pickling and squeeze your hand to the onions to give juice.

Add into the onions of spices and vegetable oil.

Again, the oil and spices dispersed all over Luke and garlic.

Lay out the chicken in the marinade chicken. From the mill, sprinkle with black peppers, and gently mix all together.

It is not necessary to salt, we will salt before starting to ride chicken pieces on skewers.

If there is a desire to get a light flavor of the pickled chicken, you can add a very little bit of white dry wine or good grape vinegar.

But very little. I, if I add, then approximately 20-30 grams of vinegar (half a glass) for two or three kilograms of meat. When the vinegar or wine added, you need to mix everything again.

We leave everything to miss, best for the night.

Fry chicken kebab.

Pickle meat Solim, mix once again so that salt evenly distributed in the meat.

We ride pieces on skewers.

My firm conviction that you do not need to alternate meat and any vegetables on the skewer. This also applies to chicken kebab and out of and. Any vegetables, especially such juicy as a tomato.

As soon as the vegetables begin to roast, and their juice, respectively, will begin to boil - this immediately reduces meat temperature over the entire area of \u200b\u200bcontact with meat vegetables. So in these places, the meat will not be roasted, and cook. The conversation that vegetables will give an additional juiciness to meat, are somewhat not correct, in my opinion. Here is the right roasting accurately leave meat juicy.

If there is a desire to bake vegetables on coals, for example for salad - use the individual shampur.

By this time, the coals in the brazier were already buried and turned up with a thin gray ash. Just a condition of coal, which is ideal for frying.

I think it makes no sense to mention that firewood for coal should be only from deciduous trees, in no case are not coniferous. The resin contained in the wood of coniferous trees will give an unpleasant smell and bitter the kebab.

The firewood from fruit trees is best fitted - an apple tree, a pear. The most ideal will be produced somewhere in a grape vine, but in the middle lane of Russia it is somewhat problematic. You can use and purchased coal from packages. Birch or oak - both are fitted.

The distance between coals and meat should be 8-10 cm. The hot coal is the greater the distance.
And do not use all sorts of migration fluids. The smell that give these liquids during combustion is inseparable, and does not positively affect the taste of any kebab.

Take advantage of better or dry branches (remember that the branches of the conifer do not fit), or, rolling the pounding of several napkins or paper towels, well wet it with ordinary vegetable oil, and inserting the pounding into the finished coal, we set on the napkins. There must be 2-3-5 such sites, depending on the size of the manga.

We lay out skewers with chicken kebab on the brazier.

We try to make meat immediately baked on the one hand, then we turn over the other and baked the second side. It is necessary that the meat is immediately covered with a baked crust, so that all the juices remained inside, and the kebab is not silent.
If the kebab begins to heat immediately - then we remove some coal, thereby increasing the distance between meat and coals.
If the kebab barely warms up, then, on the contrary, we will pronounce more coal under meat, reducing the distance.

Fry Shablyk until readiness. Because it is a chicken, then it is necessary to do it completely. And at the same time, do not burn and do not overheat. Therefore, attention, attention and once again attention. But this phrase also applies to any other kind of kebab.

We serve kebabs with greens, vegetables, favorite sauces and dry wine.
Although it is a chicken, but still baked on coals. So the red dry chicken kebab is best suited.

There is nothing better than spending time on nature in a circle of friends and loved ones, taking a kebab with you. However, to enjoy all the charms of meat, it is necessary to possess useful skills on the preparation of marinade. Often people prefer to cook pork and chicken kebabs, we are interested in the last option. To withstand legs, wings or breasts can be in one of the many delicious compositions. This refers mayonnaise, sour cream with garlic, lemon juice, wine vinegar and even kiwi. Experienced owners have developed their own recipes, consider each of them in order.

How to choose a chicken for kebab

1. Choose cooled, not frozen meat. Otherwise, after defrosting from the product, all useful enzymes will disappear, as a result of which the chicken will be considered unsuitable. The optimal option is the chicken carcass, the mass of which varies in the range of 1.5-2 kg. It is the similar weight category characterizes a gentle meat with an ideal fatness percentage.
2. If you do not have the opportunity to use the cooled composition, get frozen. However, the defrost chicken should be carried out on the bottom shelf of the refrigerator. In no case do not use microwave or flow water for these purposes, otherwise the meat will lose tenderness and softness. The fibers will become hard and dry, you will notice it only after the roasted kebab.
3. If the meat roasts on the grille, separate the carcass entirely on the portion pieces. In the case when the kebab is prepared on skewers, it will suit the shaved fillet, the shin, ham or wings. In a word, everything is used that you can put on the tool. Of the listed parts of the carcass, the juicy are shin and ham (hollow). With insufficient marinade, the Filey region will turn out dry.
4. Some hostesses make a mistake, in the process of marination, removing the peel from the surface of the carcass. When you shed a chicken, the skin will give part of the required fat. Due to this, the finished kebab will be juicy and gentle. Upon completion of excerpt, the skin can be removed if you wish to get a dietary product. No less tasty is a kebab based on chicken hearts and liver.

Marination Chicken: Important Features

There are basic rules that need to be adhere to if you wish to pick up the chicken properly.

1. Choose the "correct" dishes for the procedure. Optimal options are the enameled saucepan, glass or ceramic glasses. In no case do not use aluminum and plastic bowls.
2. The duration of meat extracts in the marinade directly affects the end result. The longer you will torment the product in the sauce, the more tenderly it turns out the finished kebab. It is important to manifest much care when picking breasts, the overexposure will dry meat.
3. If the marinade includes soy sauce, add salt with extreme caution. Otherwise, you will get a bitter and unbearable kebab. If the marinency is subject to breast, do not prepare the dietary sauce (fillet and without it dry).
4. It is known that the salt pulls the liquid. Many hostesses recommend to salt the bird in front of the direct feed to the table to avoid the drainage and oversight of the fibers.
5. Chicken refers to dietary products. We present the most popular pickup marinade recipes. Similarly, rabbit, turkey and other types of diet meat are performed.
6. To ultimately get juicy meat, cook chicken kebabs over hot coals. Place the skewer closer to each other so that the meat is partially in contact. At the same time, water it with brine, after overflowing the marinade into a half-liter bottle. Do not allow open fire.
7. If you have noticed the presence of vinegar in the recipe, keep in mind that we are talking only about natural composition. It will not suit the product with a note "essence" or "table". Use wine or apple vinegar. Otherwise, the bird will turn into a washcloth, since its fibers will become hard (vinegar pulls water and fat).

Marinade based on kefir

• garlic - 3 teeth
• chicken - 2.5-3 kg.
• onions - 3 pcs.
• kefir with a fat content of 1% - 550 ml.
• seasoning - to taste

1. Wash the carcass. For marinade based on kefir, it is better to use fatty parts of chicken (shin, beams, wings). Put the bird on equal pieces, please remove the skin.
2. Pick up the suitable dishes, put meat into it and pour kefir. Skip garlic teeth through the press, lie onion by half rings, add to meat.
3. Pour your favorite seasonings, spray and pepper. Mix chicken with your hands, cover the plate with a plate with a plate, put under the press (the bottle of water is suitable).
4. Leave the chicken marinated for 2-3 hours. Before frying, do not rinse meat, water the shingle of marinade on everything with cooking.

Garlic marinade

• chicken - 650-700 gr.
• garlic - 5 teeth
• lemon juice - 90 ml.
• onions purple - 2 pcs.
• paprika hammer - 15 gr.
• olive oil (can be replaced by vegetable) - 60 ml.
• lemon - 1 pc.
• cumin Grinding - on the tip of a knife
• cinnamon hammer - 2 pinch
• ground black pepper - to taste
• salt to taste

1. Prepare a bowl in which seasonings will be mixed. Distribute garlic in her, add cinnamon, quinent and ground pepper, 30 ml. Lemon juice. Mix the mass until homogeneous, proceed to the separation of meat.
2. Wash the chicken, dry by towels, if you wish, remove the peel. Put the carcass with equal slices, soda each part of the cooked seasoning.
3. Move the meat into the deep container, it will suit the trilite bank. Spress, put in cold by 2.5-3 hours. In another bowl, connect 60 ml. Lemon juice and olive oil.
4. Put the red onion rings. Cook the skewer, plan meat, alternating it with onion rings. Lubricate chicken with lemon juice and oil sauce, roast until readiness.

Marinade with soy sauce

• lemon - 1.5 pcs.
• onions Red - 5 pcs.
• chicken (preferably blades) - 2.5 kg.
• soy sauce - 550 ml.
• laurel leaf - 5 pcs.
• salt to taste
• pepper crumpled (it is better to take a mixture of peppers) - to taste

1. Pre-peeled onions Put the rings, rinse chicken blades and dry them with paper napkins. Sattail chicken pepper and salt.
2. Choose deep dishes, lay out meat and onion rings alternately (layers), add a bay leaf. Singing juice from lemon, mix with soy juice, lubricate the composition all the dish.
3. Cover the capacitance with pickled meat with a lid, let it brew 6-10 hours. Periodically open the dishes and mix the contents.
4. After you take a shot of a chicken on the skewers or put meat on the grille, lubricate the kebab residuals of the soy-lemon sauce. Depending on the temperature of the coal, the kebab is roasted for 15-25 minutes.

Marine Based on Red Wine

• purple onions - 2 pcs.
• wine red sweet (dessert) - 345 ml.
• print dried - 90 gr.
• carnation - 10 buds
• pepper and salt - to taste

1. Wash prunes, charge in small pieces or rings. Do the same with the bow, then mix it with prunes. Welcome to the weight of wine, stick.
2. Put the chicken, if you wish, remove the skin with it. Pick up the bird in the cooked sauce, move to deep dishes and leave for 4 hours in the refrigerator.
3. On all over the marinion, mix meat with your hands. Do not rush to add salt, the procedure is carried out half an hour before cooking either after the roasted kebabs (before serving on the table). Accompany chicken meat with fresh vegetables and garlic sauce.

Marinade with kiwi

• pepper Bulgarian (imported) - 1 pc.
• kiwi - 3 pcs.
• chicken fillet (can be replaced by turkey) - 1.5 kg.
• purple bow - 5 pcs.
• fresh parsley - half beam
• fresh dill - 1 beam
• coriander - to taste
• salt and black pepper (crushed) - to taste

1. Clean Kiwi from the peel, rinse with water and remove the hard parts. Publish 3 bulbs on 4 parts, mix with Kiwi and send to the blender. Turn the ingredients into porridge. If there is no blender, use homemade combine or a meat grinder.
2. Wash and clean the Bulgarian pepper from seeds, charge it with rings. Do the same with three remaining bulbs. Wash the chicken fillet, remove the film and pour into pieces. The breast will get dry, so you can replace it with hips or shin.
3. Put the meat of coriander, pepper and salt, leave to lie on a quarter of an hour. Sutitate chicken cooked porridge-marinade, depart in deep dishes. Mix with onion rings, cover with a lid.
4. Leave it in a cold place for 45-60 minutes, periodically shake the dishes. In the process of frying, lubricate meat with the remains of the sauce, sucking with greens before serving.

Mayonnaise marinade

• chicken - 1.6 kg.
• onions - 2 pcs.
• mayonnaise - 200 gr.
• seasoning - to taste
• salt to taste

1. Rinse the chicken under the crane, leave to drain, blot with paper towels. For marinization, you can use any parts of the carcass, but the breast will be preferable.
2. Put the chicken with portion slices, salt and pepper meat. Clean the onions, grind it with rings (if they are vanged on the semumbar) or semirings (in the case of the usual layout on the grille).
3. Mix the chicken with a bow, add seasonings, pour mayonnaise. Mix meat with your hands so that the marinade is evenly impregnated with each piece. Cover the capacitance with a lid, let it stand for 3-8 hours. If possible, leave the chicken marinated for the night.

Mustard marinade

• olive oil - 65 ml.
• lemon - 1 pc.
• chicken - 2.5 kg.
• honey liquid - 165 gr.
• french mustard - 100 gr.
• garlic - 8 teeth
• dill fresh - 1 beam
• parsley Fresh - 1 beam
• pepper, salt - to taste

1. Rinse lemon, remove the peel with a thin sharp knife, clean it with a grater. Singing juice from citrus, add mustard powder to it (you can pre-breed with drinking water). Pour honey, butter.
2. Wash the bunches of dill and parsley, squeeze garlic, add a squeezed lemon zest. Connect with honey sauce, slow down the composition to a homogeneous consistency.
3. Rinse the chicken with water, charge small pieces, you can pre-remove the skin. Sutitate meat marinade, move to the cooked glass dishes. Cover the lid, Marinate the bird of 4-5 hours.
4. For a quarter of an hour before cooking, lubricate the chicken with pepper and salt. Take on the chapter or lay out on the grid, leaving the distances between pieces. In the process of frying, water the kebab with sauce.

Marinade with grapefruit

• grapefruit ripe - 2 pcs.
• chicken thighs or shin - 2 kg.
• onions purple - 7 pcs.
• seasoning "Pepper Mix" - 7-10 gr.
• khmeli-Sunneli - 2 chopping
• salt to taste

1. Clean the onions from the husks, pour into the shape of a pucky with a sharp knife (do not divide on the rings). Wash the grapefruits and leaving juice from them, do not remove the flesh.
2. Wash the chicken, dry in a convenient way. Remove the streak and the film when it is presented. Sattail meat with spices mixed with salt.
3. Move the chicken in the dishes, fill with grapefruit juice. The liquid should cover the kebab completely, otherwise increase the number of citruses.
4. Mix the marinade, add the bow, cover the lid and let it stand for 3 hours. Stir the composition every 30 minutes so that the chicken is neglected evenly.
5. When you drive the meat on the skewers or lay out on the grid, alternate chicken with the pucks of the bouquet. In the cooking process, lubricate the kebab with sauce.

It is easy to pick up a chicken for a kebab if you adhere to practical advice. Consider the options for the preparation of sauce with the addition of kiwi, grapefruit, mustard. Make marinade from mayonnaise, red wine, kefir, soy sauce. Choose the fatty parts of the carcass so that the kebab is proposed gentle.

Video: 11 marinades for kebabs from chicken

Greetings, dear readers. On the street, warm days, on the horizon there are days off, you can relax with family or friends. Let's cook chicken kebabs. If you read this article, you may look for a recipe for meat so that the meat is not dry and hard.

And maybe just tired. In any case, the kebab from chicken diversifies your taste. But before, from chicken meat for kebabs traditionally take fillets, breast or hips. There is more meat, frowns well, but if you do not make it right, the kebab is dry.

Of course, there are fat in pork, which gives joints, there is no in the chicken. Therefore, juits need to be attached during marination. Below are one of the best recipes of only Runet, but also our own.

Honestly, they used to think that chicken kebabs - a budget version and only. But no, we just didn't know how to cook it)))). Plus, chicken is a dietary dish, and such meat is marked faster than lamb or. In general, let's get started, I will select meat first.

Choose a chicken for kebab.

So, to get a delicious kebab, it is important to know how to choose a chicken. Of course, a magnificent dish will come from homemade, meaty chicken. If you do not have (and nowhere to buy), it is best to buy products of verified firms.

For kebabs, it is preferable to take the chilled parts of the bird. Meat from freezing loses some useful properties and taste. However, if you have only chicken frost, do not be discouraged. Correctly defrosting it and everything will be fine. This operation is done on the bottom shelf of the refrigerator or in cold water.

For frying on fire, it is preferable to take fear or legs, since they contain the most fat. And this means that the kebab will be more juicy.

In no case do not use the microwave or hot water to speed up the process! Skewers in this case will be rubber and tasteless.

We prepare meat for kebab.

After you purchased chicken meat, you must prepare it. If you have a calm carcass, destroy it on the parts you need. Moreover, the breast is best cut as large as possible - it will turn out to be more good.

If you already bought ready-made parts - fillets, fences or shin (I prefer such a variatrt and advise you ...), no special cooking is needed - only wash meat and pick up the appropriate dishes for the break. And I do not advise you to take an aluminum or plastic container. Emale, glass or ceramics fit perfectly.

Now that everything is ready, we will tell about how to pick up a chicken so that the kebab is soft and juicy.

Marinade with mayonnaise and garlic.

These are the most popular marinade options. And most likely everyone knows how to cook it. For cooking, you can use any parts of the chicken, and we will use chicken beams. The meat is not dry, and also covered with skin. It will keep the juice inside the piece and will give the opportunity to be covered with the meat of a beautiful crispy ruddy crust.

And we will prepare on the lattice, large pieces.

We need:

• Chicken - 1 pc;
• Garlic - 1 head;
• Mayonnaise - 100 ml;
• Salt, pepper - to taste;
• Spices for chicken.

The chicken is washed and cut into 6 - 8 parts.

Clear and cut garlic along thin plates. Spices to connect with salt, pepper and mayonnaise. Spices can use any you like.

Garlic plates lay under chicken skin.

Then losing pieces of mayonnaise mixture.

Fold pieces into a suitable container and leave for an hour - one and a half.

Then lay out meat on the grille and fry on hot coals until readiness. The finished kebab will succeed in ruddy, fragrant and very tasty.

Drink with pleasure.

Classic marinade with vinegar.

Chicken kebabs are very tasty, if marinade do with vinegar. Yes, and this is more traditional recipe. And that the meat is not dry, with frying, it is better to water the kebab during cooking by the same marinade.

Ingredients:

• Chicken fillet - 1 kg;
• Onion - 2 heads;
• Vinegar 9% - 1 tablespoon;
• Salt and black ground pepper - to taste.

We rinse chicken fillet in water, then we cut into medium slices and put it in a saucepan.

To add one tablespoon of vinegar, salt, pepper to taste and thoroughly mixed.

After that, cover it with a dense cover and remove into the refrigerator for one hour so that the meat is stalling and soaked by all the ingredients added to it.

After cooking on coals, watering our marinade. So everything is fast and easy, pleasant appetite!

Chicken kebab on mineral water (video).

We have one case. They wanted to make kebabs from chicken, and this idea appeared simply spontaneously. In the refrigerator there were all the ingredients, they wanted to make a marinade on vinegar. But the vinegar itself did not turn out.

But they found a simple marinade recipe on mineral water. We tried, we liked, we suggest and try you. See:

Dietary kebab from chicken (on the wine with bow).

This marinade will make the chicken fillet in the masterpiece of cooking. In all sources it is indicated, for marinating breast, it is important not to take any acids. Nevertheless, once prepared for such a skewer recipe, I was surprised - fillet turned out to be juicy, piquant and soft.

We need:

• Chicken fillet - 1 kg;
• White dry wine - 1 cup;
• The onion is the ones 2 pieces;
• Olive oil - 1 tablespoon;
• Garlic - 2 teeth;
• Dry paprika, black pepper to taste.

We add all the spices to dry wine and warm it up a bit. It is done to enhance the smell of spices.

Onions cut the rings, garlic shred. Already broken fillets in trays are ready for frying. We will make a small incision in each piece. Why explain below.

We put our chicken in wine, add onions and garlic, olive oil. We leave for 2 hours.

And now the most important thing is in the pockets of each fillet before frying, we put the pickled onions. Together with him you can put a circle of tomato or Bulgarian pepper. Such a dish is obtained very tasty, and the main thing is dietary.

Marinade in kefir.

Kefir is modeled with an acidic taste, which contributes to a moderate softening of meat. And the fact that kefir is fat and rather tight, well envelops every piece of meat and does not drain, it allows you to keep all the juice inside, quickly fry it and get a beautiful ruddy crust.

That is, just the perfect marinade version.

For cooking you can use any parts of the chicken, and we will use chicken fences. The meat is not dry, and also covered with skin. It will keep the juice inside the piece and will give the opportunity to be covered with the meat of a beautiful crispy ruddy crust.

We need:

• Chicken thighs - 2 kg;
• Kefir 3.2% fat - 500 ml;
• Onion - 1 kg;
• Parsley - beam;
• Spices - any for kebab or chicken - 1.5 - 2 tbsp. spoons;
• Salt, pepper - to taste.

Meat washed and dry with paper towels.

Onions cut into thin half rings. To try to cut it as thinner, it will be more juice and it will mostly appreciate every meat piece with its juice.

Chicken fold into a large container and sprinkle slightly crushed in the arms of the bow. Mix and put a little onion additionally.

Pour kefir. In principle, it can be used any fat. But I usually buy a fat content of 3.2%. Such kefir is tastier by itself, and therefore the marinade from it is obtained the most delicious.

Add spices. They can also add any, including already ready-made spices for kebab. Well, if there are thymes, or rosemary, or charker, they will give a pleasant aroma dish. You can add ground coriander, he along with Zira is a beloved Asian spice.

To get a beautiful, ruddy crust, you can add some turmeric or paprika. But these are only useful tips, add those spices that you like more you yourself. They will be needed in a total volume of approximately 2 - 2.5 tablespoons.

Add a teaspoon of salt and pepper to taste.

Cut and add parsley greens. It is not necessary to cut very finely, you will later need to remove it, so that with the burning meat it is not burning. Mix and make a pretty press. To cover the top plate on top and slightly press the marinade to cover every piece of our chicken.

Step 8.

The pieces are large, so you will leave them to marinate for 3 - 4 hours. It is advisable not to leave them in the sun, it is best to put a container with meat into a cool place.

Slide pieces on skewers or lay out on the grid. You can prepare any proposed way. From meat carefully remove pieces of onions and greenery.

Fry until readiness until the appearance of a beautiful ruddy crust is about 25 -30 minutes. Watch that the flame tongues do not break out and did not burn gentle juicy meat.

Finished kebab feed with sliced \u200b\u200bonions, you can pre-pick it up. You can also sprinkle with fresh greens.

By the same recipe you can cook kebabs on mineral. The only change that instead of kefir we use any carbonated mineral water.

Fast marinade for kebab (video).

Here is another fast marinade recipe. In fact, the kebab from chicken is always quickly done. But among the marinades there are quick recipes.

If you want a delicious kebab and very fast, then choose a chicken. After a couple of hours it will be tasty kebabs.

Marinade for kebabs on soy sauce and ketchup.

This recipe is of course an amateur, but we also like it, contributes a kind of variety of tastes.

Ingredients:

• Chicken wings - 1 kg;
• Onion - 3 heads;
• Soy sauce - 100-130 ml;
• Ketchup - 100 ml;
• Salt and pepper - to taste.

We rinse the wings in running water, we dry with a paper towel and lay out into a suitable bowl.

Clean, then shield thin rings onions and put it into meat. We put a little salt, you can not add, so in soy sauce it is enough, but this is in my opinion, and of course pepper to taste. Next fill soy sauce and ketchup.

All thoroughly mix with your hands, cover the lid and remove to the cool place for 1-1.5 hours to marinate. After that, the meat is ready and you can fry on coals and bake in the oven.

Juicy chicken kebab in the oven (video).

If you want a delicious kebab, and in nature, you can cook kebab in the oven. See and try. With such a marinade, you can also prepare kebabs from chicken on coals.

Acute chicken wings kebabs with sauce.

I really love sharp, especially acute chicken kebab. Of course, the spouse does not complain such a passion and has to eat smaller, but .... It's so tasty! With a foam, in nature ... In general, this recipe is one of my favorites, and and when we put forward on the nature of families, then for men, I do one batch on such a marinade.

We need:

• Wings or legs - 2 kg;
• Garlic - 4 teeth;
• Acute Tabasco Sauce - Half Town Spoon;
• Olive oil - 3 tablespoons;
• Salt and spices to taste.

So, we add tobasco sauce, crushing garlic, as well as spices.

We put a chicken in the marinade and leave for a couple of hours.

Ideally, sauce is perfect for such a kebab - we mix natural yogurt with a teaspoon of mustard plus a lot of outlooked greenery.

Fry chicken kebabs and eat with sauce, just squeezing.

Marinade from lime and greens.

Try to surprise your guests here such a recipe. I personally did not think that chicken kebabs can be so tasty.

Ingredients:

• Chicken breasts - 2 pcs;
• Bully red large - 1 pc;
• Pepper Bulgarian green or red - 2 pcs;
• Lime - 1 pc;
• Mint - 0.5 pcs;
• Kinza - 0.5 pcs;
• Onion green - 4 flip;
• Garlic - 2 teeth;
• Soy sauce - 2 tbsp. spoons;
• Olive oil - 2 tbsp. spoons;
• Chile sauce - 2 tbsp. spoons;
• Salt, pepper - to taste.

Who does not like Kinz, you can remove it at all or use parsley, is also very tasty.

Chicken breasts are thoroughly rinsed, dry with paper towels, remove the skin, if desired, and cut into large cubes of about the same size.

Bulgarian pepper clean from seeds and remove the fruit. Cut into large squares, the size of approximately with chicken cubes.

Leek clean and cut into large rings.

Fold meat and vegetables in a bowl and mix.

Prepare marinade. To do this, rinse the cilantro and mint, shifting the blender in the bowl. Add chopped green onions and garlic.

From Lyme to squeeze the juice, too, in the bowl of the blender, add soy sauce, chili sauce, olive oil, salt and pepper.

Mix all the ingredients into a homogeneous mass and lay it out to meat and vegetables. Stir until uniformity. Leave to pick up in a cool place for 1 hour, it is possible for two hours.

Then ride on the skewers, alternating pieces of chicken, Bulgarian pepper and red bow.

Fry on hot coals about 30 minutes. Watch that the flame does not break out of the corners and did not burn gentle meat.

You can also fry in the oven.

Serve with fresh chopped onions and fresh or baked vegetables.

Tips for the preparation of kebabs from chicken, personal experience.

I always add salt in Marinade. Everywhere they say that it pulls out moisture and the meat will get dry. Once I followed this advice and suffered a fiasco (the authority of the barbecue was undermined ...), the chicken turned out completely not salty inside. Therefore, I put salt in the marinade immediately. The chicken will take salt how much it is necessary, and the remaining ingredients will not give the chicken to become dry.

Do not remove the skin in any way! Otherwise, the kebab will be dry. Even if you do not eat it - be sure to leave the skin during marination and frying. It is she will give fat that heaves meat and keep moisture inside.

Another secret - if you do not have time so that the meat should be chopped, and the kebab really wants, then put garlic sliced \u200b\u200bunder the skin with thin plates. The meat is impregnated with aroma and it turns out much more tastier. So you can fry the kebab on the ambulance hand.

As mentioned above, it is necessary to choose the right dishes for marinization. I have a ceramic saucepan, you can take an enameled, glass, but not plastic and not aluminum!

Breast marina not long - enough two hours. When overgrown, it can become dry. But the rest of the parts can safely spend the night in the refrigerator. It is best not to cut with fillets with small pieces.

We have everything that is pleasant to you appetite. Write your comments below, join us in classmates and support us on our channel in Yandex.Dzen. So far so far before the meeting.

Chicken kebab: the most delicious chicken marinades so that the meat is juicy and soft. Updated: May 4, 2018 by the author: Subbotin Paul