Spring May holidays are just around the corner. And by tradition, they are always associated with the opening of the summer season and the preparation of barbecue. From which they just do not cook it - from pork, lamb, fish, and of course, from chicken meat.

The advantage of chicken is that it is softer and more tender. It is also pickled faster and cooked. It is also considered more dietary, especially if it is prepared from fillet.

Chicken meat has soft and tender meat, and practically does not require preliminary processing, especially for additional softening of the pulp. And basically, marinades are used in order to give additional flavoring shades, as well as to preserve all the beneficial properties and juiciness when frying.

To do this, very simple ingredients are used, such as salt, pepper, onion and mineral water, for example. But there are more complex variations, including many different spices, lemon zest, saffron, various sauces and dairy products, such as sour cream, kefir, ayran.

Now ready-made meat for barbecue can be purchased at the store, but still cooked independently, it can not be compared with any store counterpart. After all, you can add to it everything that you love - various favorite spices, flavoring additives. And you will surely know what is in the composition, and what quality. That is why everyone wants to cook marinade for meat on their own.

You can fry it both on charcoal on the grill, and in the oven.

Perhaps this is the most popular method of all I know. In any case, most of my friends use this option.

And this is no accident, kefir has a moderately sour taste, which contributes to moderate softening of meat. And the fact that kefir is fat and quite dense, envelops every piece of meat well and does not drain, allows you to save all the juice inside, quickly fry it and get a beautiful golden 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, and also covered with skin. This will preserve the juice inside the piece and make it possible for the meat to become covered with a beautiful crispy golden crust.

We will need:

• chicken thighs - 2 kg
• kefir 3.2% fat - 500 ml
• onion - 1 kg
• parsley - a bunch
• spices - any for barbecue or chicken - 1.5 - 2 tbsp. spoons
• salt, pepper - to taste

Cooking:

1. Wash and dry the meat with paper towels.

2. Onion cut into thin half rings. Try to cut it as thin as possible, so it nourishes each meat piece more strongly with its juice.

3. Put the chicken into a large container and sprinkle the onion slightly crushed in the hands. Stir and crush the onion a little extra.

4. Pour kefir. In principle, it can be used with any fat content. But I usually buy 3.2% fat. Such kefir is tastier in itself, which means that the marinade from it turns out to be the most delicious.

5. Add spices. They can also be added any, including ready-made spices for barbecue. Well, if they have thyme, or rosemary, or savory, they will give a pleasant aroma to the dish. You can add ground coriander, it, along with zira, is a favorite Asian spice.

I also always add at least a pinch of ground ginger, I like its piquant taste. In addition, meat with its use always turns out to be softer and tastier.

To get a beautiful, golden crust, you can add a little turmeric or paprika. But these are just useful tips, add those spices that you yourself love more. They will be needed in a total volume of about 2 - 2.5 tablespoons.

6. Add a teaspoon of salt and pepper to taste.

7. Cut and add parsley. It is not necessary to cut very finely, subsequently it will be necessary to remove it so that it does not burn when frying meat. Stir and firmly press down with your hand. Cover with a flat plate on top and squeeze lightly so that the marinade covers each piece of our chicken.

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

9. String pieces on skewers or put on a wire rack. You can cook in any way proposed. Carefully remove slices of onion and herbs from the meat.

10. Fry until tender and until a beautiful golden crust appears for about 25-30 minutes. Make sure that the flames do not burst out and do not burn tender juicy meat.

11. Serve the prepared kebab with chopped onions, you can pre-marinate it. You can also sprinkle with fresh herbs.

According to the same recipe, you can cook kebab on a mineral water. The only change is that instead of kefir we use any sparkling mineral water.

The rest of the recipe remains unchanged.

With mayonnaise and garlic

This is another of the most popular marinade options. And most likely everyone knows how to cook it. In fact, it is very similar to the previous recipe. You can even say that you can leave everything unchanged in it, just introduce mayonnaise instead of kefir and that's it, we will get a completely different taste.

We will need:

• chicken - 1 pc
• garlic - 1 head
• mayonnaise - 100 ml
• salt, pepper - to taste
• spices - for chicken

Cooking:

According to this recipe, barbecue will be cooked on a wire rack in large pieces.

1. Wash the chicken and cut into 6 - 8 parts.

2. Peel and chop the garlic along thin plates. Combine the spices with salt, pepper and mayonnaise. You can use any spices you like.

3. Place garlic plates under chicken skin.

4. Then grease the slices with mayonnaise mixture.

5. Fold the pieces into a suitable container and leave for an hour and a half.

6. Then put the meat on the grill and fry on hot coals until cooked. Ready kebab will turn out ruddy, aromatic and very tasty.

Serve and eat with pleasure.

I met such an opinion that it is not advisable to cook chicken skewers with mayonnaise, due to the fact that it contains a lot of fat. And with strong heating, a lot of harmful substances are released.

Whether it is so or not, one can only guess. But a recipe for such a marinade exists, and I describe it. Therefore, to cook a barbecue in this embodiment, or not, everyone will decide for himself.

  Vinegar and onion marinade

This option of preparing meat for frying is currently very controversial. There is an opinion that meat using vinegar is tough and tasteless. Therefore, this option was replaced by more gentle methods using sour cream, mayonnaise, kefir and other, not so aggressive ingredients.

But in principle, if you do not overdo it with the quantity and percentage of vinegar, you can get quite tasty, soft and juicy kebabs.

Therefore, we will not leave this method unattended, and prepare a chicken with its use. I would recommend it for large pieces of chicken, such as thighs, or drumsticks. That is, when the meat is on a large bone and large enough. As a rule, I don’t use this option for breast and fillet.

And also according to this recipe, you can cook if it is too hot outside, and meat needs to be transported to the country in the heat. Although in my opinion it is better to transport a whole chicken and pickle it already in place.

We will need:

• chicken - 2 kg
• onion - 1 kg
• ground red pepper - 0.5 tsp
• ground black pepper - 0.5 tsp
• salt - 1, 5 tsp
• bay leaf - 1-2 pcs
• spices to taste
• apple or wine vinegar - 100 ml

Cooking:

For barbecue, you can use a whole chicken and cut it into pieces. Or buy thighs or lower legs, and use them.

You can fry on the grill or skewers, who loves more.

1. If using chicken, wash it and cut into approximately equal slices. Adjust their size depending on which cooking method you choose.

2. Peel and chop the onion with very thin half rings. Put it in a bowl in which we will pickle. Sprinkle with salt and squeeze until juice appears.

3. Spread chicken on top and mix.

4. Add spices, about 2 - 2.5 teaspoons. You can use them to your liking, ready-made ones that can be bought at any store will do. Add also bay leaf and pepper. To mix everything.

5. Pour apple cider vinegar. You can use ordinary vinegar 6 or 9%, but in this case, it is better to dilute it with a small amount of water. Stir the meat thoroughly with the marinade, and press down with your hands, then cover.

6. Leave to insist. It will be enough to lie down for 1 hour, in exceptional cases two hours. No longer worth it.

7. Fry meat, as usual, until cooked and browned.

  Soy Sauce Marinade

For such a barbecue, any parts of chicken meat are also suitable. Therefore, the choice I leave for you.

We will need:

• chicken - 2 kg
• onions - 700 gr
• soy sauce - 4 - 5 tbsp. spoons
• olive oil - 4 tbsp. spoons
• lemon juice - 4 tbsp. spoons
• garlic - 2 cloves
• pepper to taste

Cooking:

1. Wash the chicken and cut it into pieces, if it is whole. Try to cut it so that they all have approximately the same size. This is necessary for uniform pickling and frying pieces.

And if it is possible to cook, for example, from the hips or legs, then it will be just perfect. Here, all parts already have the same size.

If you want the kebab to be more dietetic, then you can remove the skin from each piece. By the way, in this case, the marinade is better permeates all the pieces.

2. Onion cut into thin half rings. Chop the garlic.

3. Mix soy sauce with lemon juice and pepper. I did not indicate in the recipe that spices and salt should be used. The fact is that soy sauce is already quite salty, so add it to nothing.

Spices, in my opinion, are also not needed here, all the ingredients have their own taste and smell, and they will be quite enough to get an excellent result.

Although, if you wish, you can add spices to your taste.

4. Prepare a container in which we will cook the meat. Put chicken slices in it and pour oil. If there is no olive oil, then you can use ordinary, odorless vegetable oil.

Stir with meat so that each piece is coated with oil.

5. Hands crumble the onion, pressing on it to let the juice. You can mash the onions in a separate bowl, and then mix with the meat and mix.

6. And the last step is pouring the prepared marinade. Mix everything and leave for 2 - 3 hours in a cool place.

During this time, you can mix the contents a couple of times so that each piece is better saturated with juice.

7. String meat on skewers or put on a wire rack. Thoroughly peel the onion pieces.

8. Fry on hot coals for 20 - 25 minutes, periodically turning the meat over and preventing the flames from flaming up.

Ready kebab is covered with a beautiful golden crust, it will be soft, juicy and tasty.

  With soy sauce and honey

According to this recipe, we will also cook chicken skewers using soy sauce, but add new honey notes, thanks to which the meat will get a completely different taste.

We will need:

• chicken - 700 gr
• soy sauce - 1 tbsp. spoon
• light honey - 1 tbsp. spoon
• lemon juice - 1 tsp
• zest - with half a lemon
• paprika, turmeric - 0.5 teaspoon each
• spices for chicken - optional

Cooking:

1. Rinse and dry the meat with paper towels. Cut into slices.

2. For cooking, mix soy sauce, honey and lemon juice. Remove the zest from half a lemon and add it to the liquid mixture. Only the yellow part of the zest should be removed. The white part is bitter, and the meat can get a bitter taste.

3. Add turmeric and paprika, these spices will add a beautiful color to the finished meat.

You can add spices as desired. But I do not add, since all the components are already quite strong in taste and smell.

4. Pour the meat with the resulting marinade and rub it into the pulp. Leave to insist 30 minutes.

5. Then string on skewers and fry on hot coals until cooked and a beautiful golden crust forms.

Sweet marinade penetrates very well into the structure of the meat and it tastes completely amazing and unusual.

Such cooking options are not used as often as sour, but if you want to experiment, cook, it will be unusual and tasty!

And if you add red pepper and mustard to a similar recipe, then you can cook spicy chicken wings. I already have such a recipe in one of the articles. And if you are interested in such a recipe, then there you will find its description.

How to cook chicken with ketchup and olive oil

Another delicious option that allows you to get not only soft meat, but also a beautiful fried crust.

We will need:

• chicken fillet - 1000 gr
• ketchup - 12 tbsp. spoons
• olive oil - 8 tbsp. spoons
• spices - paprika, thyme, dried ginger
• salt, pepper - to taste

Cooking:

This method can be used for any parts of the chicken. But today we will use chicken fillet.

1. Wash and dry the fillet with paper towels, then cut into fairly large pieces. Pour oil and mix.

The oil will create a light film on the surface of the piece and will not allow juice to flow out. In addition, thanks to him, the kebab will turn out with a beautiful golden crust.

2. Meat to taste to taste. Add spices. They can be used by those that you usually use. This is not particularly important. You can add a ready-made mixture for chicken kebabs, or just for chicken.

The only spice I always add, among others, is dried ground ginger. I like to add it to pork barbecue marinades, and to any others. It gives a light speckle, piquancy and allows you to achieve soft meat.

If you like the garlic flavor, then you can chop a couple of cloves of garlic and add it too.

3. Add ketchup and mix everything. Ketchup can also be used any. Someone likes sharper, then add a sharp variety. Well, or the one that is in the refrigerator. Stir the meat with all the ingredients.

4. Leave on for 30 minutes. This time will be enough to ensure that each piece is saturated with juice and taste.

5. At the end of the allotted time, salt. But not very much, salt is already present in ketchup. Stir again and string on skewers.

6. Grill on charcoal grill. It is best to use coals from any fruit trees, or birch trees are also suitable.

Fry for 15 minutes. The meat is tender and will fry rather quickly. Sprinkle a small amount of oil a couple of times during frying. The chicken fillet itself is rather dry, and in order to keep the juice inside and achieve a golden brown, this will need to be done.

7. Serve with chopped and pickled onions, fresh vegetables and ketchup. Eat with pleasure.

  Chicken skewers with lime and greens marinade

We will need:

• 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, pepper - to taste

Cooking:

1. Rinse the chicken breasts thoroughly, dry with paper towels, remove the skin, if desired, and cut into large cubes of approximately the same size.

2. Peppers and seeds are removed and the stem is removed. Cut into large squares, about the size of a diced chicken.

3. Peel and chop the onions into large rings.

4. Put the meat and vegetables in a bowl and mix.

5. Cook the marinade. To do this, rinse cilantro and mint, transfer to a blender bowl. Add chopped chives and garlic.

Squeeze juice from lime into a blender bowl, add soy sauce, chili sauce, olive oil, salt and pepper.

6. Mix all the ingredients into a homogeneous mass and put it in meat and vegetables. Stir until smooth. Leave to marinate in a cool place for 1 hour, and you can for two hours.

7. Then string on skewers, alternating pieces of chicken, bell pepper and red onion.

8. Fry on hot coals for about 30 minutes. Make sure that the flame does not escape from 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.

As you can see, cilantro is used in the recipe. I know that not everyone loves her smell. But this cannot be an obstacle and a refusal of a prescription. Instead of cilantro, you can use parsley. And it will also be very tasty!

  Spicy grilled chicken wings marinade

We will need:

• chicken wings - 1 kg
• lemon - 1 pc
• garlic - 3 cloves
• olive oil - 100 ml
• chili pepper - 2 pcs.
• caraway seeds - 1 tbsp. spoon
• turmeric - 1 tbsp. spoon
• ground coriander - 1 tbsp. spoon
• curry seasoning - 2 tsp
• salt - 0.5 tsp

Cooking:

1. Clean chicken wings from feathers, rinse thoroughly and pat dry with paper towels.

2. Prepare the marinade. To do this, peel the garlic and chop it by passing through a press. Peel the chili seeds and remove the peduncle and chop finely.

Peppers can be different in strength of bitterness, so look for yourself, add one or two peppers to you.

3. Rinse the lemon thoroughly and dry and grate the zest, with only its yellow part.

4. Combine olive oil, garlic, chili pepper, zest, all spices and salt.

5. Grate the wings with the resulting mixture, put in a convenient container and put on top the remaining marinade. Flatten by hand.

Leave in a cool place for 3 to 4 hours.

6. Lubricate the grate with oil and put the wings on it.

7. Fry on hot coals for about 20 minutes. 10 minutes on each side.

Finished wings will brown and become beautiful and toasted.

Chicken skewers with sour cream marinade from Stalik Khankishiyev,

But such an interesting option offers the famous culinary specialist Stalik Khankishiyev. The recipe uses orange zest, and various spices, and even saffron. And this is not accidental, because the recipe is Iranian.

Therefore, it is not at all simple, but with a mysterious oriental aroma and subtle sophistication.

Look soon, this is real culinary art!

Well, did you like the recipe? Then take it as soon as possible and prepare such a kebab to surprise everyone who is lucky enough to eat it.

  How to marinate barbecue chicken so that the meat is soft

And so, to summarize our today's review. We examined the different ways of marinade for barbecue.

As you probably could notice, they are all divided into 4 main ways:

• sour
• sweet
• sharp
• neutral

"Sour" way

Chicken has soft and tender meat, which does not require long aging in marinade.

So, for example, if you want to quickly cook meat, then for this you just need an acidic environment that makes it soft. It can be various dairy products - kefir, sour cream, ayran, yogurt, or acid juices - pomegranate, pineapple, apple and others. Also in this category can be attributed ketchup, or fresh tomatoes, as well as kebab always turns soft with the addition of kiwi, lemon, lime or pineapple.

Acidic ingredients also include ordinary, wine or apple vinegar. You need to be careful with them, as they greatly soften the meat. Leave the meat in such a marinade should be very short, preferably no more than an hour.

Spices are widely used as additional ingredients. As a rule, these are various herbs with odors, such as savory, thyme, rosemary, marjoram, bay leaf, and spices such as coriander, ginger, and a mixture of peppers are also used. Paprika and turmeric are added for color, and saffron for color and flavor.

Onion is added to almost all marinades, it releases juice and soaks each piece, making it juicy.

To make the meat better preserve juice and look beautiful when finished, olive or other vegetable oil is added, but without a smell.

You can add mustard, honey, a little sugar to the composition.

The sweet way

If the first method is quite often used in the preparation of barbecue, then the sweet one is used much less often.

As a rule, when you want something "such", another, then you can use it.

As components for such options, soy sauce or soy sauce with honey or mustard is used. For piquancy, garlic, herbs are added.

For better taste and color, paprika and turmeric are used. And for the smell of lemon or orange peel, or citrus juice.

Such a marinade penetrates very well into the structure of meat, saturates it with a new taste, and when finished, it acquires completely new taste properties. So, if you “dream up” with the ingredients, you may not even understand what kind of meat we eat. But it turns out delicious! Unusual and piquancy bribes, and forces again and again to return to such recipes.

The "sharp" way

Typically, such options are used if the meat is tough enough, or is on the bone. So, such marinades are often used to make sharp wings.

Soy sauce is also used as ingredients, but chili pepper, garlic, mustard, our Russian, or French Dijon are added.

Well, for a balanced taste, honey or sugar can be used. To prevent hard meat, vegetable oil is added. And for better odor perception, lemon juice or zest is added.

"Neutral" way

Actually, I don’t know if such a category exists. But there are marinade methods that do not fall under previous descriptions.

So, for example, you can cook a delicious barbecue using mineral water, onions, spices, salt and pepper. . In today's article, I did not repeat this recipe, who cares, you can follow the link and read how it is done, and why in this case the meat turns out to be soft and juicy.

You can also pickle without mineral water, simply using spices, salt, pepper and onions. This is the easiest way.

• in order to make the meat juicy and tasty, try to use fresh or chilled chicken
• if you still have frozen meat, then in no case do not defrost it in water, or in the microwave. A strong temperature drop will break the meat fibers and disrupt their structure. The barbecue will turn out to be cottony and not tasty. Defrost chicken only at room temperature
• you need to cut the meat for barbecue in the same slices so that it is uniformly marinated and fried
• do not pickle chicken for a long time, especially in acidic marinades. This is useless. As a rule, time is enough from 30 minutes to 2 hours
• i am not a supporter of pickling chicken in mayonnaise. It is quite oily and, when heated, carcinogenic substances are released that are not at all good for health.
• when stringing meat on skewers, or laying on a wire rack, be sure to remove the onions and herbs. From heating, they will burn, and this will harm the appearance of the meat, make it ugly. In addition, from their burning, the kebab will be bitter, which will spoil the taste
• for coals, use branches of fruit trees or birch. Their smoke has a pleasant smell. Do not use a Christmas tree or pine; they have a tarry smell and a bitter taste when burned.
• it is necessary to fry meat on hot coals. The heat should be sufficient for quick frying. If the kebab is long on charcoal, the meat will dry out. If a fire breaks out on the coals, it will burn the meat from above and leave it raw inside
• when frying meat, do not leave the grill. Insidious flames of flame will continually break out and burn meat. Prepare a bottle of water in advance to extinguish them
• if the coals barely smolder and the heat is not enough, wave them over with special “mahalka” for such cases so that the heat of the coals is enough. The meat at this moment is better to remove from the grill
• as a rule, it is necessary to fry the kebab from 15 to 30 minutes, depending on the sliced \u200b\u200bpieces
• do everything with pleasure and good mood!

And just to ensure that he always and at all turns out to be tasty, soft and tender, today's article will be of help.

Enjoy your meal!

What could be better than spending time in nature with your close friends and relatives, and even with barbecue, you can’t imagine better. There are a large number of recipes for pickling chicken skewers. And how delicious it will turn out - directly depends on the correct marinade. You can use vinegar, mayonnaise, ketchup, kefir, soy sauce, honey, etc. And of course, various spices.

The choice of marinade recipe is entirely up to the eaters. Chicken skewers can be prepared from any part of the chicken: on the grill you can bake drumsticks, hips, wings, fillets, and everything will turn out very tasty. Chicken skewers have undoubted advantages over other types of skewers - chicken meat is more easily absorbed by the body, because the dishes are not so heavy as those from pork or lamb, almost everyone loves it.

Chicken pickles faster and cooks faster than pork, for example. But in cooking, only one thing is important: it is important not to dry the chicken, otherwise everything will go down the drain. Just marinate the chicken properly and don’t overdo it over the coals - that’s all!

I present to you the best and most popular marinades for chicken kebab. These recipes can be used not only for cooking barbecue, but also for cooking meat dishes at home.

Recipe number 1. Kefir barbecue marinade

Making kefir chicken marinade is very simple, and most importantly it does not take much time. Kefir is great for pickling meat and gives it extraordinary softness and tenderness.

We will need:

chicken meat (legs, hips, wings, drumsticks or breast fillet) - 1.5 -2 kg.

kefir - 0.5 l.

onion - 2-3 pcs.

garlic - 2 cloves

spices, salt - to taste

Cooking:

The fat content of the selected kefir depends on what meat is used for barbecue. If this is a fillet, then choose kefir fatter, and for juicy hips, you can choose a skim milk product. As for spices, garlic, red bell peppers, thyme or parsley are great.

My chicken, dry and divide into portions. Salt, add your favorite seasonings, chopped garlic and chopped onion rings. Pour the finished chicken meat with kefir, mix, cover with plastic wrap and leave it in a cool place for 3 hours or if there is time, we put it in the refrigerator for the whole night.

Then we cook on the grill or grill for 15-20 minutes and enjoy the delicate taste.

Recipe number 2. Marinade for chicken kebab with vinegar - a classic of the genre

Suitable for any kind of meat! As for the chicken, so that it does not turn out to be dry and stiff, be sure to observe the proportions of water and vinegar.

Ingredients:

~ 1.5 kg. Chicken

4 tbsp. tablespoons of vinegar (9%)

8 tbsp water

2-3 onions

1 tbsp sugar

salt pepper

Cooking:

Rinse the chicken and cut into necessary pieces. Each piece of chicken evenly salt, pepper and put in a deep bowl. Peel the onions and grate them on a coarse grater, you can also add a few cloves of garlic. Onions in this form will give the chicken the necessary juiciness. Mix vinegar with chilled boiled water. Regular table vinegar can be replaced with apple or balsamic. Add sugar there and mix. Pour into chicken, mix and leave to marinate for about 10-12 hours. To prevent the chicken from becoming dry and not burnt, during frying, do not forget to pour it with water, wine or beer and turn the skewers on time. Chicken bones are baked for the longest time, you can check the readiness of the barbecue by cutting, the juice should be transparent.

Recipe number 3. Marinade for chicken kebab with mayonnaise

A marinade based on the most common table mayonnaise is perfect for barbecue not only from tender slices of chicken breast, but also from other parts - for example, with the help of such a marinade you can prepare a delicious kebab of chicken legs. Marinating chicken kebabs in mayonnaise is very simple. First, spread the pieces of chicken meat (you can take ham, drumsticks, wings - in general, any parts) in any deep containers, sprinkle with salt, pepper, and spices to your taste.

Can use   and the usual "store" mixture of herbs and spices. We mix the meat with spices, add the onions, chopped into rings, and let stand for 10-15 minutes. Add mayonnaise to the meat - do not spare the sauce, it is necessary that the mayonnaise evenly cover all pieces of chicken (then you will see how the meat will take all the mayonnaise into itself). Mix thoroughly and cover the container with a lid. You can marinate chicken in mayonnaise at room temperature and in the refrigerator for two hours. If time allows, it is best to leave the barbecue in the refrigerator for ten to twelve hours. And in the room, barbecue under mayonnaise will be pickled after three to four hours.

We will need:

chicken - 1 kg.

onion - 2 pcs.

mayonnaise - 200 g.

salt and pepper to taste

You can also add various vegetables to the barbecue:

1. Zucine
2. Eggplant
3. Bell pepper
4. Tomatoes

We keep the chicken in the marinade with mayonnaise for 1 hour in the refrigerators and you can already fry the barbecue either on a skewer or on a wire rack. Although you can insist a chicken in the resulting marinade for 6 hours or all night, it will not be worse. Mayonnaise gives poultry meat a rich aroma, and a delicate, very juicy, crumbly texture. In the marinade, you can use other spices and herbs - paprika, dried parsley, dill, marjoram, lemongrass, all kinds of peppers or suneli hops.

Recipe number 4. Marinade for chicken skewers on mineral water

This recipe for marinade with mineral water - it never gets easier! If desired, lemon juice can be added to the chicken marinade.

We will need:

2 kg Chicken

Mineral water (with gas) - 1 liter

3 onion heads

vegetable oil - 1 tablespoon

Salt, ground black pepper - to taste

  Cooking:

For cooking barbecue, you can take not only chicken, but also pork or beef. Pour the chopped chicken with mineral water and oil so that it covers the meat and sprinkle with spices. We put under oppression in a cool place for 3-5 hours. The meat is tender and very tasty. Do not forget to add chopped onions to the meat.

String chicken soaked in marinade on skewers, fry over coals until golden brown.

No. 5. Recipe for marinade with soy sauce

For pickling in soy sauce, you can use any part of the chicken - wings, thighs or breast. Thanks to him, the meat is very tender, tasty, with interesting notes. In order to cook soya marinade for chicken you need:

For 1 kg. Chicken:

Cooking:

We wash the chicken fillet, dry it a little and cut into large pieces at least 3 by 3 cm. Pass the garlic through a press, cut the onion into rings. Mix all the ingredients of the chicken breast marinade in a separate deep bowl. The breast in the marinade should remain for 2-3 hours in a cool place or in the refrigerator, and preferably all night.

After the specified time, take out the chicken, remove the excess marinade for chicken breast, and fry the chicken on charcoal until cooked. In the marinade, do not use more than three types of spices and spices, otherwise they can interrupt the taste of each other. Who loves more sharply - you can add paprika, mustard, etc.

№ 6. Poultry BBQ with lemon

Chicken kebab is marinated in just a couple of hours and it turns out very tender and very tasty. Of course, the taste of chicken kebab will largely depend on the meat itself and the time of pickling, too. If the chicken is young, then you will spend a minimum time for pickling.

We will need:

chicken - 1.5 kg.

onions - 2 pcs.

lemon -1 pc.

spices (paprika, rosemary, ground black pepper)

olive oil - 3 tablespoons

salt to taste

This kebab is made with lemon juice and spices. Shish kebab with lemon is a classic recipe and many prefer to cook shish kebab not with vinegar, but with lemon. Fast and delicious!

Put pieces of chicken and onion rings in a pan and mix them. Sprinkle with pepper and salt and pour lemon juice on top. Half of the onion is cut into thin rings, and the other half is rubbed on a fine grater.

Pickle the chicken for about 1 hour. After an hour we string the meat on skewers, the kebab will be much tastier if you alternate pieces of meat and onion rings.

The second option for cooking barbecue in a lemon marinade:

Ingredients:

2 kg Chicken

2 onions

6 tbsp olive oil

4 cloves of garlic

ground paprika

rosemary

fresh cilantro

salt, ground black pepper, ground red pepper

Cooking:

Barbecue can be prepared from various parts of the chicken, but the chicken fillet is best for those who are afraid to ruin the figure. Two kilograms of chicken meat is cut not very small pieces and put in a bowl. Squeeze the juice of one half of a medium-sized lemon. Add three tablespoons of olive oil, half a tablespoon of salt and as much ground cinnamon, ground black pepper and cumin. Then two tablespoons of Italian herbs and a tablespoon of paprika. Grind four to five cloves of garlic. Three red onions cut into rings. We mix the whole mass and leave for 2 to 3 hours at room temperature. We string meat, alternating with onion rings on skewers or skewers, depending on the chosen cooking location. You can use the grill. Fry chicken skewers for about 5 to 10 minutes, depending on the temperature of the grill.

Recipe number 7. Kebab marinated in its own juice

This is the most economical marinade recipe. Because apart from onions, salt and spices, nothing more is needed. The only negative is that you need to marinate the meat for at least 8 hours, and preferably a day.

We rub two onions on a coarse grater, and one on the rings, rub the garlic on the shallow. Add the onion, garlic and salt to the chopped chicken. Add black ground pepper and your favorite spices.

You should also remember that different parts of the chicken should be pickled for a different amount of time. For example, chicken breast skewers should be left in the marinade for 30 minutes, and chicken legs should be marinated for about 6-8 hours.

Typically, barbecue is prepared from pork or lamb meat, but if you can’t buy such meat, many housewives prefer cheaper chicken meat. To make chicken kebab, you need to choose the most delicious marinade so that the meat is soft and juicy enough.

To avoid this problem, you should choose the most suitable version of the marinade, in this case the pieces of the meat dish will turn out juicy and aromatic.

Chicken marinating rules

There are several basic rules that should be observed when preparing chicken, they should include:

1. Chicken has a very delicate and soft structure, and if other types of meat are marinated in order to soften, then chicken pieces are placed in sauce only to give them taste and aroma. That is why marinades can be very diverse. They may include kefir, mayonnaise, vinegar, lemon and various spices.
2. The process of pickling chicken takes a minimum amount of time, you can start cooking in 1-2 hours after pickling. Nevertheless, some types of marinade help make chicken taste better, so the housewives can withstand meat in sauce from 12 hours to two days. Do not leave the product in the marinade for a long time, if the sauce contains acetic acid, lemon juice or its zest.
3. If the hostess decided to use it for cooking barbecue, then the best option would be a wine or apple product.
4. When grilling kebab, it is worth considering that different parts of the chicken will cook a different period of time. Therefore, the legs are fried separately, and the fillet separately.

Kefir marinade

In such a sauce, the meat is quite tender and very tasty, it is very important to add vegetable oil to the marinade, otherwise the pieces of meat will turn out to be dry.

Ingredients:

• chicken breast or thighs - 1.2 kg;
• onions - 4 pieces;
• coarse salt - to taste;
• spices for barbecue - to taste;
• fat kefir - 1 liter;
• greens - 1 bunch;
• vegetable oil - 1 spoon;
• ground black pepper to taste.

Cooking process:

1. Chicken thighs or fillets are washed in water, slightly dried. If it is a filet, then it is cut into pieces of medium size.
2. White onions are peeled and placed in a blender bowl, where mashed vegetables are made. This is necessary so that each piece of meat is saturated with the aroma and juice of onions.
3. Slices of garlic are peeled and grated. It is also worth taking parsley and peppermint, rinse and chop very finely.
4. In a bowl, grated with salt is mixed, ground pepper is poured there and onion mass is added. The components are again whipped with a blender.
5. Rub the thighs with the prepared mixture, put the meat in a large bowl, and then pour in a liter of kefir. If kefir was not found at home, you can use sour cream, homemade yogurt or yogurt.
6. In addition to the chicken, a spoonful of vegetable oil and chopped greens are added, all components are thoroughly mixed. The oil in the sauce not only helps make the meat softer and more juicy, but also reveals the taste of spices.
7. In addition to the marinade, you can add your favorite spices, such as rosemary or turmeric. But do not add too many spices, otherwise it will kill the taste of meat.
8. The pickling process lasts about 2-3 hours, the meat must be placed under the press.

With mayonnaise and garlic

This is a fairly popular version of the marinade, as it is most often used by housewives to prepare chicken skewers. The cooking process is not much different from the recipe above, but still it is worth describing it in more detail.

Ingredients:

• chicken fillet - 1.2 kg;
• homemade mayonnaise - 120 ml;
• spices for barbecue - 1 pack;
• salt to taste;
• young garlic - 1 head;
• ground pepper - to taste.

Cooking process:

1. The chicken fillet is washed and cut into several pieces, after which the chicken is placed in a deep bowl, where it will be marinated.
2. The garlic is peeled and cut into thin plates, you can chop the vegetable using a press. Spices are combined with salt, ground black pepper and mayonnaise. All are thoroughly mixed, while any spices can be used.
3. Now the garlic is placed on the chicken fillet, after that the mayonnaise mass is placed in a bowl and everything is mixed well.
4. In this form, the pieces are left to marinate for an hour and a half, if time is short, then one hour is enough.

Yogurt marinade

This version of the sauce can be attributed to quick pickling, as thirty minutes is enough for the meat to soak in the sauce and make it tasty. The chicken under this will turn out to be very juicy, if you strictly follow the recipe.

Ingredients:

• chicken fillet - 600 grams;
• young garlic - 2 cloves;
• olive oil - 12 tablespoons;
• yogurt - 12 glasses;
• dried oregano - to taste;
• coarse salt - to taste;
• ground pepper - 5 grams;
• lemon - 12 pieces.

Cooking method:

1. To prepare the sauce, first chop the chicken fillet into slices and then transfer the meat to a small saucepan.
2. All ingredients are mixed in a separate bowl. Natural yogurt is poured into the container, olive oil and chopped garlic cloves are added there. Additionally, the necessary spices and salt are placed in the mixture.
3. Cut the lemon and squeeze two tablespoons of juice out of it, mix the finished marinade until smooth.
4. Pour the chicken meat with the finished sauce, and then put the chicken on the chicken and leave for half an hour, if you have time, you can stand the chicken in the sauce for about an hour.

Vinegar Marinade

Cooking chicken is not easy, as it turns out to be quite dry after cooking, because it lacks fat.

To prevent this problem from affecting barbecue, when using vinegar marinade, additional vegetable oil should be used.

Ingredients:

• chicken fillet - 3 kg;
• coarse salt - 1.5 tablespoons;
• wine vinegar - 3 tablespoons;
• white onion - 2 kg;
• vegetable oil - 1 spoon;
• ground pepper mixture - 5 grams.

Cooking:

1. First, wash the chicken, and then chop it with a knife into medium-sized pieces.
2. The onion is peeled, cut into large pieces and sent to a blender. The vegetable is ground to a state of gruel.
3. Onion mass is placed in a bowl with pieces of chicken. Vegetable oil, a mixture of ground peppers, a little vinegar and salt are sent there.
4. All components are mixed and left to marinate for four hours.
5. When the time runs out, you should clear the meat from the marinade, since if onion remains on pieces of fillet, then it will give shashlik bitterness. The pickling process should not last more than four hours.

If it is necessary to withstand meat for a longer time, then after four hours the chicken is removed from the sauce, washed in water, and then added to the prepared little vegetable oil.

Marinade with soy sauce and honey

This version of the marinade is distinguished by its interesting taste and incredible aroma. Ready kebab turns juicy and has a delicious crust.

Ingredients:

• sweet pepper - 2 pieces;
• natural honey - 5 tablespoons;
• chicken fillet - 2.1 kg;
• soy sauce - 120 ml;
• vegetable oil - 55 ml;
• coarse salt - to taste;
• spicy garlic - 2 cloves;
• ground pepper - 5 grams;
• onions - 4 heads.

Cooking process:

1. First melt the honey, and then mix it with soy sauce and a little salt.
2. Salt can be omitted if the sauce is salty enough.
3. Ground black pepper and vegetable oil are additionally added to the marinade, all are re-mixed.
4. Chicken fillet is cut into large cubes, onions are cut into rings of medium thickness. It is also worth slicing sweet pepper into thin rings. Garlic is crushed with a knife or crushed with a press.
5. The meat is placed in a bowl with sauce, mix well and let the chicken brew for about two hours.

You can also pick up other varieties of marinades, kiwi puree, red wine and various spices are added to their composition. For chicken kebabs, special seasoning for chicken is better. But you can use any other spices.

It is difficult to find a person who would not like a rosy, fried, fragrant chicken. And when it is cooked on an open fire and absorbed the aroma of smoke - it generally has no price.

The most delicious chicken kebab in mayonnaise

Even an inexperienced chef can cook chicken skewers in mayonnaise. Therefore, read, be inspired and create!

Would need:

• chicken legs - 1 kg;
• onion - 4 pieces;
• salt;
• ground black pepper;
• dried.

For marinade:

• chicken egg - 1 piece;
• sunflower oil - 150 gr;
• mustard - 0.5 teaspoon;
• sugar - 0.5 teaspoon;
• salt - 0.5 teaspoon;
• lemon juice - 1 tablespoon.

Cooking method:

1. Add the resulting mayonnaise to the meat. Stir well. It is necessary that the marinade covers each piece. Leave to marinate for a couple of hours.
2. Beat until desired density. Add lemon juice and beat well again.
3. Continue to beat and pour in a thin stream of sunflower oil.
4. Beat everything with a hand blender until smooth.
5. Break the egg into the blender, add spices.
6. Add salt, black pepper and dried garlic.
7. Cut the onion into thin half rings. Squeeze lightly so that it starts up the juice and add to the meat.
8. Notch along and remove the bones. Put in a bowl where you will marinate the meat.
9. Cut the ham into the tendons.
10. Mix everything one more time. Take out a piece of chicken, wrap a little pickled onion in it and lay on a wire rack so that the piece does not unfold. Do the same with the rest of the meat.
11. Fry, turning, until clear juice appears.

Soft chicken kebab with honey

This recipe will appeal to lovers of Chinese cuisine. The combination of honey with soy sauce will allow you to make a gastronomic journey without leaving your home country. From the breast, the most ordinary, you can cook a dish truly worthy of the Chinese emperors.

Would need:

• chicken breast - 4 pieces;
• onion - 5 pieces;
• bell pepper - 2 pieces;
• garlic - 2 prongs;
• sunflower oil - 50 gr;
•   - 5 tablespoons;
• soy sauce - 5 tablespoons;
• ground red pepper.

Cooking method:

1. Separate the breasts from the bones, cut into identical pieces, about 2.5 by 2.5 cm. Fold in a bowl where you will marinate the meat.
2. Combine butter, honey, sauce and pepper in a separate cup. Beat and pour the marinade to the meat.
3. Cut the onion into thick rings, squeeze it so that it starts up the juice. Cut bell pepper into large slices. Peel the garlic, crush it with a wide knife, and add everything to the meat.
4. Add red ground pepper to taste. Stir well. It is necessary that the marinade covers each piece. Leave to marinate in the refrigerator for a couple of hours.
5. Drain the marinade from the meat, but do not discard.
6. String skewers of meat and vegetables in turn.
7. Fry for 15-20 minutes, turning and greasing the marinade.

Would need:

• chicken drumsticks - 18 pieces;
• kefir - 1 liter;
• onions - 4 pieces;
• tomatoes - 4 pieces (fleshy);
• garlic - 5 teeth;
• lemon - 1 piece;
• salt;
• black pepper.

Cooking method:

1. Cut the onion into large half rings, squeeze out so that it starts up the juice.
2. Grate the zest with half a lemon on a fine grater. Remove only the yellow layer, the white part will give a bitterness.
3. Combine kefir, chopped garlic, lemon juice and zest, black pepper and salt.
4. Fold the chicken drumsticks in a large cup, cover with a slightly wrung out onion and pour the marinade.
5. Stir well. It is necessary that the marinade covers each piece. Leave in the marinade for at least half an hour. But do not pickle the meat for too long: bitterness can be transmitted from the lemon.
6. Cut the tomatoes into thick half rings.
7. Put the tomatoes, drumsticks and onion from the marinade on the wire rack.
8. Fry until cooked, turning over as needed.

The best kebab recipe in the bank

Skewers of domestic chicken are no worse than kebabs of chicken store. The path is less fleshy, but no less tasty. And cooked at home, will delight you at any time of the year and in any weather.

Would need:

• chicken legs - 1 kg;
• onion - 3 pieces;
• mayonnaise - 100 gr;
• light beer - 300 g;
• orange - 1 piece;
• seasoning for chicken kebab;
• salt.

Cooking method:

1. Cut the legs into equal pieces of small size. Fold in a container where the meat will be pickled.
2. Cut the onion in half rings, squeeze so that it starts up the juice
3. Pour onion to the meat. Add mayonnaise, beer, spices.
4. Squeeze the juice from the orange into the marinade, cut the cake into slices and also send it to the meat.
5. Mix well. It is necessary that the marinade covers each piece. Pickle for about an hour.
6. String the meat on wooden skewers, leaving a small gap.
7. Put the remaining marinade on the bottom of the DRY three-liter jar. (Please note that the jar you put in the oven must be dry!)
8. Place the skewers in a jar vertically and wrap the neck with food foil.
9. Put the jar with barbecue in a cold oven, preheat to 220-230 degrees and bake for an hour and a half.
10. 15-20 minutes before being ready, remove the foil from the neck of the jar: this way the meat is fried and becomes more appetizing.
11. Turn off the oven and let it cool slightly. And with it and the jar, otherwise the glass may burst due to a sharp change in temperature.
12. Put the meat on the dish and enjoy!

Many dishes from other nations came to Russian cuisine, which we cook quite often. Shish kebab is an Armenian dish, our people loved it the most.

Shish kebab gained its popularity in our region a long time ago. Over the entire period of existence, the recipe for the dish changed slightly, but overall remained the same. Now any outdoor recreation is always accompanied by barbecue with skewers.

The classic barbecue recipe consists of lamb, but now people make dishes from any available meat, some use fish. Vegetarians often make skewers of vegetables. To cook a tasty and inexpensive dish, you can buy chicken meat.

Buying quality chicken for barbecue

Optimal in weight will be an individual weighing up to 1.5 kg when chilled. If you take a carcass of a larger weight, the kebab will be drier and will not have a delicate taste.

Frozen meat is also suitable for barbecue, but there are some nuances: firstly, it should thaw in a natural way, and secondly, strictly forget about the microwave. If you do not listen, then you can forget about the juicy kebab.

When frying meat on skewers, first cut it into small pieces, so it will fry faster and remain juicy inside. If you purchased the fillet, then you will have to grind your head with marinade, otherwise dry meat will turn out.

The best option for barbecue are hips - they have a skin and quite juicy.

Juicy Chicken Kebab Marinade

The most suitable time for a delicious kebab is summer. You still do not know how to make a delicious marinade for meat? Today we will share a wonderful recipe that will make your chicken incredibly fragrant and juicy!

If you are a fan of spicy, then in addition to or together with onions, you can add garlic, which will give a spicy taste. Onion marinade also has a number of advantages. For example, onion juice softens the chicken when frying and gives it a delicate taste.

Ingredients:

• medium-sized onion 2 pcs.
• chicken (thigh) 1 kg.
• mayonnaise 300 g
• pepper and salt to your taste.

Cooking:

1. First, peel the onion and cut into half rings. Try to cut thinner so that the onion gives more juice. If you do it right, then the meat will turn out more flavorful.

2. Pour the onions into an empty container, fill with mayonnaise and add the necessary seasonings. If you are a fan of paprika, then use it instead of pepper.

3. It's time to pickle the chicken. Stir the meat with onions and leave at room temperature for several hours. At night it is not recommended to leave in the marinade, as it will turn out harsh. Stick to the recipe for a delicious golden crust.

4. After pickling, the chicken will become more juicy, its aroma will intensify. Do not fry the kebab for too long, otherwise you will dry it. A beautiful fried crust will inform you about the readiness of the dish. Have a nice rest!

  On beer

Beer is often used to prepare many dishes - it is often added to baking and meat. Beer marinade for barbecue is a great way to deliciously marinate chicken. For these purposes, buy chicken wings.

We will need:

• chicken wings 1 kg.
• onions 3 pcs.
• light beer 0.5 l.
• dried oregano 1 tsp
• pepper and salt to your taste.

Cooking:

1.Wash the chicken wings and place in the dishes.

2. Top up with onion, salt and add spices.

3. After a few hours, you can begin to fry the barbecue.

Video recipe:

Enjoy your meal!!!

  On kefir

A satisfied original recipe with the participation of sour-milk products will make your kebab even more tender. You can use absolutely any part of the carcass.

Ingredients:

• 2.5 kg chicken.
• 3 medium onions
• high fat kefir 0.5 l.
• seasonings, salt and pepper to your taste.

Cooking:

1. We cut the meat into small pieces and place it in a marinating container.

2. Fill the chicken with kefir, salt, add seasonings and onions with garlic.

3. Stir the mass and place in the refrigerator for several hours. The meat is pickled - you can light a grill!

  Mineral Recipe

The mineral water is great for many dishes, it is used instead of ordinary water. Once I made a barbecue marinade with mineral water and I can say one thing - it turns out pretty well!

My experience was with chicken breast, you can take another part.

Ingredients:

• chicken breast 2 kg.
• onions 3 pcs.
• tomato 1 pc.
• lemon 1 pc.
• refined oil 125 ml.
• salt and seasoning to your taste.

Cooking:

1. Cut the chicken into small pieces, place in a container for pickling.

2. Peel the onion and cut into half rings.

3. Pour onion to the meat along with the remaining ingredients. After pour mineral water.

4. Put in the refrigerator for the night. Chicken should be kept in the marinade for at least 5 hours.

5. String the meat on a skewer with lemon and tomatoes, pre-cut into circles.

  With sour cream

If you are not a fan of spicy marinade, then this method is for you. Sour cream will emphasize the original taste of chicken and make the dish more fragrant.

Ingredients:

• chicken fillet or thigh 1 kg.
• sour cream 250 g
• 4 cloves of garlic.
• greens to your taste.
• salt to your liking.

Cooking:

1. Cut the green, push the garlic. Rub the pieces with the garlic mixture and salted. Pour with sour cream and stir until smooth.

2. The meat will be pickled a lot of time, so it is best to put it in the refrigerator all night.

  With mayonnaise

Mayonnaise is always at hand, it is used for most dishes. Chicken in mayonnaise sauce is very juicy, and according to this recipe it is better to cook on a wire rack.

Ingredients:

• chicken 1 kg.
• onions 4 pcs.
• mayonnaise 75 ml.
• pepper and salt to your taste.

Cooking:

1.Wash chicken, pepper and salt, mix and leave for 20 minutes.

2. Pour the chicken with mayonnaise and fall asleep onion, mix the mass. Try to coat each piece of meat well.

3.Mayonnaise should be absorbed into all pieces. To do this, hold the chicken for 60 minutes, then refrigerate for 10 hours.

In case of urgent pickling, just keep the meat for several hours at room temperature. Do not keep it warm for too long, otherwise it will disappear.

4. In the process of cooking, sprinkle chicken with wine.

Video recipe:

Enjoy your meal!

  Acetic

For this method of marinating meat, we will use a special ingredient - wine vinegar. It’s best to take chicken thighs for this.

Ingredients:

• chicken 1 kg.
• bow 3 pcs.
• vinegar 1 tbsp
• pepper and salt to your taste.

Cooking:

1. We cut the ham into portioned slices, transfer to a marinating bowl, salt and pepper.

2. Cut the onions in half rings and sprinkle chicken. Add vinegar.

3. Stir the meat with seasonings and onions and put in the refrigerator for a couple of hours.

  Soya pickle with lemon

This method of marinating meat is significantly different from the rest. We will cook several types. To business!

For the first we need:

• chicken 1 kg.
• water half a liter.
• 4 cloves of garlic.
• black pepper and salt for 1 tbsp.
• fresh lemon juice 100 g.

We will pump warm salt water into the carcass with a syringe.

For the second marinade:

• honey 1 tbsp
• dry white wine 100 ml.
• ground red pepper 10 g.
• ground nutmeg 15 g.

Cooking:

Melt the honey and add to the wine. Pour the chicken meat on top. For 3 hours, the carcass is soaked and will be ready for further cooking. It is worth noting that such a marinade will give the meat a special tenderness that you won’t get if you pickle it according to other recipes.

Experienced housewives know that when cooking a particular dish, you need to consider all the little things that affect the final result. Shish kebab does not separate from other dishes, it has its own cooking features, thanks to which you will be able to preserve all the juiciness and tenderness of meat.

1. Try to lay the chicken so that everything is well soaked.

2. Pickle in a deep bowl, be sure to cover.

3. If there is an opportunity, then use oppression, which will speed up the pickling process and make it more flavorful.

4. If you cooked barbecue at least once, then you know for sure that the marinade remains in your hands. To avoid this, meat with spices can be put in a bag.

5. Shake the bag several times - this is enough for a good impregnation of meat.

6. If you have chicken thighs or wings, it is highly discouraged to use vinegar marinade. He will make your dish dry.

7. Carefully read which part of the carcass is suitable for a particular type of recipe.

8. Do not pickle frozen chicken. Thawing such meat is always a natural way.