Marinate chicken or meat with a kebab. We start to marinate the kebab

10.08.2019 Meat Dishes

Properly cooked chicken flesh in the grill, it comes out very appetizing and tasty. And this is due to the fact that this meat is very easy to cook and you can easily make a fragrant and juicy shish kebab from it. Of course, if you approach the barbecue wisely and choose a suitable marinade for soaking it, where the output will be a funky dish for any holiday and feast.

For grilling in a charcoal grill, most often the thighs and fillets of the carcass are taken. They have a soft structure and are quickly marinated, although chicken meat practically does not have a fat layer and, therefore, it is rather dry. Which cannot be said at all. That is precisely why it should be properly prepared to make a juicy and appetizing kebab.

Ingredients:

Chicken fillet - 1 kg
onions - 2 heads
vinegar 9% - 1 tablespoon

Cooking method:

We wash the chicken fillet in water, then cut into medium pieces and put in a saucepan.

Add one tablespoon of vinegar to them, salt, pepper to taste and mix thoroughly.

Then we cover it with a tight lid and put it in the refrigerator for one hour, so that the meat stands and is saturated with all the ingredients added to it.

Delicious kefir marinade

Ingredients:

Chicken thighs - 2 kg
kefir - 500 ml
onions - 1 k
seasoning for chicken - 2 tbsp. l
parsley - 1 bunch
salt - 1 teaspoon

Cooking method:

Add chicken seasoning to half a liter of kefir, basil or savory is well suited to your taste, as they go very well with meat. Pour a teaspoon of salt there. Grind parsley with your hands, peel and cut onions into round slices, put all this in kefir. After that we mix everything thoroughly, while squeezing the juice out of the contents a little.

Then we put all the thighs here, mix and crush. Cover with a lid and leave for 3-4 hours in a cool place.

Barbecue marinade with mayonnaise

Ingredients:

Chicken thighs - 2 kg
onions - 3-5 heads
mayonnaise - 100-150 ml
dill greens - 1 bunch
salt and black pepper to taste.

Cooking method:

We wash the chicken thighs in water, then dry them with a paper towel and put them in a bowl. Salt and pepper to taste.

If you are going to bake a kebab on skewers, then it is better to cut the onion into rounds so that it can be planted between pieces of meat. And if on the grate, then it can be chopped arbitrarily.

Now it remains to add the onion cut into rings or half rings and finely chopped dill and mix everything again.

Soy sauce and ketchup barbecue marinade

Ingredients:

Chicken wings - 1 kg
onions - 3 heads
soy sauce - 100-130 ml
ketchup - 100 ml
salt and pepper to taste.

Cooking method:

We wash the wings in running water, dry them with a paper towel and put them in a suitable bowl.

Clean, then chop the onion with thin rings and put in the meat. Put a little salt, you don't have to add it, because there is enough of it in soy sauce, but in my opinion, and of course, pepper to taste. Next, pour in the soy sauce and ketchup.

Mix everything thoroughly with your hands, cover with a lid and put in a cool place for 1-1.5 hours to marinate. After that, the meat is ready and can be fried on coals and baked in the oven.

Beer marinade for chicken kebab

Ingredients:

Chicken leg - 7 kg
light beer - 1 liter
lemon - 1 piece
onions - 5 pieces
mayonnaise - 250 gr
seasoning - 2 tbsp. l
salt and ground black pepper - to taste.

Cooking method:

According to this recipe, the chicken turns out to be spicy, tender and very fragrant. So let's get started!

The hams, as already described above, in the previous recipes, must first be washed, then dried and cut into medium pieces. We put them in a basin, salt and pepper to taste and add beer and mayonnaise. Mix thoroughly so that the chicken absorbs the taste of the marinade.

Next, cut the onion into rings and put it in a basin, squeeze all the juice from the lemon there, and then cut it into pieces and add it too. At the very end, add the seasoning, mix everything with your hands and leave for 2-3 hours.

Chicken marinade with honey and mustard

Ingredients:

Chicken legs - 1 kg
mustard - 2 tbsp. l
honey - 1 tbsp. l
salt and pepper to taste.

Cooking method:

Put the washed chicken legs into a large, deep bowl, then add mustard, honey and salt with pepper to taste. Now mix everything thoroughly with your hands so that each leg is saturated.

And cover with some suitable lid or cling film. We put it in the refrigerator for one hour. After that, the chicken can be laid out on a baking sheet and baked in the oven, or put on a wire rack and cook on charcoal.

Marinade for kebab with kiwi (video)

Very tasty, tender, juicy and original - that's how you can describe this fairly simple recipe for chicken with kiwi in just a few words! It is easy and simple to prepare, but the finished dish is like from a restaurant!

Bon Appetit!!!

Chicken fillet is a product that can be combined with all the ingredients, such meat is tasty, tender and soft, if properly marinated and cooked.

And it may well become a low-cost centerpiece of a picnic table.

Thanks to the various marinades, which are prepared surprisingly easily and simply from the most affordable products, you can relax and eat a juicy and really tasty barbecue on a budget.

Chicken fillet kebab - the secrets of the right marinade

1. Marinade for chicken differs from marinade for other types of meat in that its main task is to saturate the meat with a variety of tastes and aromas. In the case of beef or pork, the marinade acts as a fiber softener, but in the case of fillets, this is not necessary, because it is already cooked quickly, it turns out softly. Therefore, do not rush to pour in vinegar, do not be afraid to experiment with marinades based on honey, sauces and even fruits. No matter how you marinate the fillet, it will turn out to be tender and tasty.

2. The advantage of chicken fillet kebab is that the meat is marinated very quickly. Sometimes two hours are enough for it to be saturated with all the necessary ingredients. This means that you do not need to marinate the chicken on the eve of a picnic, you can do it just before your trip to nature.

3. Refrain from using table vinegar, it does not soften meat and certainly does not make it softer and juicier, this ingredient covers the fibers, making them harder. If you like the specific sourness of this product, then choose balsamic or wine vinegar for pickling.

4. Do not use mayonnaise for fillet marinade. Perhaps this method of pickling is the fastest and easiest, but it is harmful both for the body and for the figure. In the process of heat treatment, mayonnaise releases all the harmful substances included in the composition. If you can't deny yourself the pleasure of eating chicken in your favorite marinade, make your own mayonnaise from mustard, yolks and olive oil. The taste is the same, but the benefits are obvious.

5. Use not only fillets, legs or wings for cooking chicken kebabs, but also offal, such as hearts or liver. They marinate even faster than meat, they turn out to be just as interesting and tasty.

6. Serve the chicken fillet shashlik with light, not weighing down the stomach, snacks: fresh vegetables, herbs, baked vegetables.

Recipe 1. Chicken fillet shashlik in kefir

Ingredients:

2 kg of chicken fillet;

Liter of kefir;

50 grams of parsley;

Two large onions;

Salt pepper;

5-6 cloves of garlic.

Cooking method:

1. Wash the fillet, dry it slightly and cut into medium-sized portions.

2. Grind the salt with chopped garlic into gruel, rub the prepared meat with the mixture.

3. Put the chicken in a bowl, sprinkle with pepper, mix with the onion rings.

4. Pour kefir into the meat with spices, making sure that it completely covers all the pieces.

5. We remove the kebab from the chicken fillet for 2-3 hours in the refrigerator, setting the oppression on top.

6. Cooking chicken over an open fire or in the oven.

Recipe 2. Chicken fillet kebab in soy sauce

Ingredients:

One and a half kilograms of chicken fillet;

120 ml soy sauce;

1.5 tbsp. l. honey;

3 tsp grated ginger;

4 cloves of garlic;

70 ml sesame oil.

Cooking method:

1. Salt the prepared meat and set aside for 15-20 minutes.

2. While the meat is soaked, prepare the marinade. We melt the honey in any convenient way to a liquid state, cool it.

3. Mix the soy sauce with honey and sesame oil.

4. Peel the ginger root with a knife and rub on the finest grater, add to the honey mixture.

5. Peel the garlic, pass it through a press, and put it in the marinade as well.

6. Mix all ingredients thoroughly in a deep bowl.

7. Put the salted meat into the finished soy marinade, stirring well, rubbing the mixture into each piece.

8. Put away for 2-4 hours in a cold place.

9. Cooking kebabs on hot coals, turning occasionally, for about 20 minutes.

Recipe 3. Chicken fillet shashlik in beer

Ingredients:

Two kilograms of chicken breast;

0.75 liters of beer;

Two onions;

Salt, oregano, pepper.

Cooking method:

1. Thoroughly rinse the chicken breast, remove the skin and bones, cut the fillets into small pieces, but at the same time do not grind them. We make it so that the meat can be planted on a skewer.

2. Peel both onions and cut into thick rings.

3. Rub the pieces of meat with a mixture of oregano, salt and pepper.

4. Put the chicken in a bowl, sprinkle with onions on top. Fill with beer.

5. We marinate for at least 2 hours.

6. We prepare a kebab from fillet marinated in beer in the traditional way: on a charcoal grill or over an open fire over a fire.

Recipe 4. Chicken fillet shashlik in mineral water

Ingredients:

Two chicken breasts (about 1 kg);

Large onion;

60 ml of vegetable oil;

Liter of mineral water;

Spices, salt;

Two tablespoons of lemon juice;

Parsley greens.

Cooking method:

1. Cut the prepared, washed and dried fillets into medium portions.

2. We wash the lemon, cut it in half, squeeze out the amount of juice we need.

3. Peel the onion and cut into large rings.

4. Put the breast on the bottom of the bowl, lay the onion on top.

5. Sprinkle the meat with spices, salt and lemon juice. We mix.

6. Fill with vegetable oil and mineral water, marinate for 4 hours.

7. Put the marinated chicken fillet skewers on skewers, alternating meat with onion rings, fry on all sides for 5 minutes.

8. You can cook barbecue at home. We plant the meat on moistened wooden skewers, cook 15-20 in an oven preheated to 210 degrees.

9. Serve with fresh herbs. If desired, the ready-made meat can be sprinkled with lemon juice, this will give the chicken a delicate sourness and additional aroma and taste.

Recipe 5. Chicken fillet shashlik in apple-lemon marinade

Ingredients:

800 grams of chicken fillet;

Two tablespoons of apple brandy;

Two sweet and sour apples;

100 ml of vegetable oil;

One lemon;

A tablespoon of sugar;

Salt, spices.

Cooking method:

1. Wash the lemon, gently rub the skin on a grater, being careful not to touch the white part. We only need the zest.

2. Squeeze the juice out of the remaining lemon pulp.

3. Mix the zest with lemon juice, add apple brandy, add spices, salt, sugar, add vegetable oil. We mix.

4. Put the fillet cut into portions in a fragrant marinade, mix. We remove for 3-5 hours in a cold place.

5. Wash two apples, cut into 4-6 pieces, depending on the size of the fruit, cut off the core, sprinkle with lemon juice.

6. String apples and chicken on skewers or thin skewers.

7. Lubricate the skewered food with marinade, cook in the oven or on the grill for 15 minutes.

Recipe 6. Diet chicken fillet kebab with Provencal herbs

Ingredients:

A kilogram of chicken breast;

Three onions;

Half a lemon;

Two glasses of classic yogurt;

A tablespoon of Provencal dried herbs.

Cooking method:

1. Cut the breast, cutting off the bones and skin, leaving only the fillets. We wash, dry, cut into large cubes.

2. Cut the peeled onion into half rings, put it in a bowl, crush it with your hands.

3. Lay the chicken on top, sprinkle everything with spices, salt and Provencal herbs.

4. Rub the lemon zest on the shashlik. Mix everything well.

5. Fill the fillet with yogurt. Leave the meat in a cold place for 3 hours.

6. Fry the prepared chicken fillet kebab over hot coals on all sides until tender.

Recipe 7. Chicken fillet shashlik with garlic and paprika

Ingredients:

A pound of chicken fillet;

Three tablespoons of olive oil;

One lemon;

A teaspoon of paprika;

Two tablespoons of wine vinegar;

A pinch of dried onions;

Spices, salt;

Two cloves of garlic;

Two tablespoons of mayonnaise.

Cooking method:

1. Pour wine vinegar, olive oil, juice of one lemon into a bowl of suitable size. We mix.

2. Add paprika to the marinade, it will give the chicken a bright rich color and pleasant taste.

3. Put finely chopped or grated garlic here.

4. Add dried onions and mayonnaise.

5. Salt and pepper to taste.

6. Cut the chicken fillet into small pieces, put the meat in the marinade, mix with your hands, rubbing the mixture into each piece of chicken.

7. We put the oppression on top, remove the chicken for an hour in the refrigerator.

8. We put the kebab on metal skewers or on wooden skewers, cook on hot coals or in an oven preheated to 200 degrees.

Recipe 8. Chicken fillet shashlik with zucchini and feta cheese

Ingredients:

One chicken breast for 550-600 grams;

Two zucchini;

Green onions;

Salt pepper;

100 grams of feta cheese.

Cooking method:

1. We wash young zucchini with small seeds and thin skin under running water, cut it into circles no more than one centimeter wide.

2. Cut the chicken fillet, removed from the breast, into approximately the same pieces as the zucchini.

3. Salt and pepper the meat, set aside for 10 minutes.

4. Tightly string on skewers alternately circles of zucchini and pieces of meat, putting a small piece of feta cheese between them.

5. Sprinkle the shish kebab with the remaining feta cheese, grating it. Gently wrap the part of the skewer where the food is located with foil.

6. Cook over hot coals for half an hour, not forgetting to turn over.

7. Cool the finished chicken fillet shashlik, remove the foil, brown on all sides over the same coals.

Chicken fillet kebab - tricks

With these little tricks, you can avoid common mistakes when making chicken kebabs:

Do not use a whole chicken carcass for barbecue, take only the same parts: fillets, drumsticks, chicken legs, wings. Thus, your meat will be marinated and fried evenly. And it will not happen that, for example, the legs are not yet ready and are bleeding, and the fillet is already dry. If you still want to use a whole chicken or chicken to cook meat over a fire or in the oven, marinate the whole bird and cook it without cutting.

Be sure to use butter fillets (vegetable, olive), fermented milk products (kefir, yogurt), lemon for marinating. Thanks to these products, during marinating, the meat is set on the outside, leaving all the juices inside. This keeps the chicken fillet soft and juicy.

Never marinate frozen fillets, if there is not enough time, you can defrost them in the microwave, but it is better to do this on the eve of a picnic. Frozen chicken simply will not absorb the aromas and flavors of spices and other additives, as a result of which the meat will turn out tasteless.

Making chicken breast skewers is quite difficult. It usually dries out rather quickly and becomes tough. We will share with you some interesting recipes, and you will understand that you can make a deliciously tasty dish from this meat too. It is perfect both for a buffet table and for everyday meals.

Juicy chicken breast kebab

Ingredients:

chicken breast - 2 pcs.;
onion - 1 pc.;
mineral water - for the marinade;
vegetable oil - 60 ml;
spices;
lemon - to taste;
fresh parsley.

Preparation

Cut the chicken meat into small portions. We wash the lemon, wipe it and chop it into rings. We clean the onion and also chop it with middle rings. Now we take a bowl, put on the bottom of the breast, onion, and pour oil and mineral water on top. Sprinkle everything with spices to taste, mix well, cover and leave to marinate for 4 hours. After the specified time, we string our meat on a skewer, alternating with onions and fry for 5 minutes on each side so that the breasts do not dry out! If you are preparing a dish at home, then we use skewers and a well-heated oven. Before serving, decorate a plate of chicken breast skewers with fresh herbs and sprinkle the meat with lemon juice.

Chicken breast kebab recipe

Ingredients:

- 800 g;
vegetable oil - 100 ml;
apples - 2 pcs.;
apple brandy - 2 tbsp spoons;
lemon - 1 pc.;
vegetable oil - 1 tbsp. spoon;
sugar - 1 tbsp. spoon;
spices.

Preparation

So, remove the zest from the lemon, rub it on a fine grater, and squeeze the juice from the lemon. Now we combine the zest, juice in a bowl, pour in apple brandy, vegetable oil, throw in sugar, spices and mix everything thoroughly. Cut the breast into small pieces, put it in the marinade, stir and put it in the refrigerator for several hours. At this time, we are preparing the apples for now: we cut their quarters, and then chop them into large pieces and sprinkle with lemon juice. We string chicken and apples tightly on wooden skewers, or on thin metal skewers. Lubricate everything with marinade and cook the shish kebab on the grill or in the oven for 15 minutes, constantly turning over.

Diet chicken breast kebab

Ingredients:

chicken breasts - 1 kg;
onion - 3 pcs.;
lemon - 0.5 pcs.;
spices;
provencal herbs - 1 tbsp. spoon;
kefir - 2 tbsp.

Preparation

We wash the chicken fillet, dry it and cut into small cubes. We clean the onions from the husks, chop them in half rings and knead them well with our hands so that it gives juice. Rub the lemon zest on a fine grater. Add some salt to the chicken fillet pieces to taste, sprinkle with pepper, spices and zest. Mix the meat thoroughly with your hands, fill it with kefir and leave to marinate for about 2 hours. After that, string the meat pieces on skewers and fry until tender over hot coals.

Delicious chicken breast kebab

Ingredients:

Preparation

In a bowl, combine olive oil, wine vinegar and lemon juice. Then add ground paprika, throw in dry onions, squeeze out the garlic, add mayonnaise, salt and pepper. Cut the chicken fillet into small pieces, put the meat in the marinade and mix well with your hands. Cover and remove to marinate for about 1 hour. After that, we put the chicken pieces on skewers and fry on hot coals.

Culinary experts often observe how, being tender in a raw, not cooked form, chicken breast hardens quickly during frying or boiling, stewing. It is considered a lean, even dietary product that is recommended for losing weight, diabetics. How tasty is chicken breast kebab, can you achieve tenderness, tenderness in meat? The chefs answer: yes. And yes, sure.

The secret is in a well-chosen, aged marinade. You can make big, "street" kebabs or small ones using skewers. Here are 5 basic, popular recipes that will help everyone, even novice chefs.

1st place

The cooking time is general, it takes about 45-50 minutes, the indicated ingredients are designed for 2 equal, medium portions. Serve with delicious bread cakes, cheese.

What you need:

Chicken breast -700 gr;
Potato starch (ready-made) - 30 g;
Filtered water - 200 ml;
Turmeric - 5 g;
Ground paprika (its smoked variety) - 5 g;
Salt (sea salt is needed) - 15 gr;
Paprika flakes -3 g;
Olive oil

Preparation:

To make the meat soft, it is important to soak it thoroughly with starch and water. First, use a sharp, large knife to carve up the breast that has been set aside. First, cut the skin gently, then remove it completely, here you just need meat, without it.

If the breast is purchased whole, not fillet, you need to cut it. In the center of the breast there is a special bone - a fork, it seems to divide the breast in half. Cut the meat along it. Then cut off one side, then the other. That's it, there is fillet.

Remove all the excess at the same time: veins, veins with pieces of fat, tendons. Cut off small, leftover fillets from the edges. They will then go either with roasts or with cutlets. For fillets on skewers, only large, central pieces are needed. Cut them both into long, identical, thick strips.

Take a comfortable, deep bowl, pour cold, already filtered water there, then add starch and sea salt. Stir everything until the salt is all gone, dissolving.

If there is a separate culinary syringe at home, then use it to inject fillets prepared under the marinade (a medical one will not work here). When not, chop the chicken with a regular fork, then place all the pieces in a bowl, dipping them into the marinade. all, leave to rise for 25-30 full minutes.

Once the marinade has soaked in, transfer the fillets to another, shallower bowl. There, add the deferred spices to the meat (turmeric, followed by smoked paprika, flakes). There is no need to salt, because the marinade was already salty.

That's it, now you can string each piece of fillet neatly on a small skewer and grease it well with olive oil.

If the chicken fillet shashlik is planned on the grill, 5-6 minutes will be enough for it on medium, not very hot coals. This is the total time, including all rollovers.

If the kebab is homemade, will be in the oven, then first heat it, setting the maximum available temperature. We place the kebabs on top of a baking sheet, but so that the meat remains "in the air" without contact with metal. That's it, the cooking time will also be 6-7 minutes. Serve only hot, garnished with a side dish (preferably fresh vegetables), flat cakes, cheese.

2nd place

Barbecue lovers cannot always afford this dish, because it is considered fatty, high-calorie. Especially if you make it from fatty lamb. However, chicken breast kebab is available to everyone, even those who are losing weight. The main thing here is to achieve softness, tenderness in meat. The marinade will help. the most delicious, according to this recipe, is kefir. It will nourish the breast, giving it juiciness. Ready-made kebabs can be supplemented with sauces or mustard, as well as vegetables, herbs, as you like. Replace the fillet with your favorite steaks or thighs, wings.

What you need:

Chicken fillet - 360 gr;
Kefir (regular) - 90 ml;
Tomato paste (from a can) - 1 tablespoon;
Soy sauce - 30 ml;
Garlic -2-3 zb;
Mustard (needed in beans) - 1 tablespoon;
Chili pepper 2-3 rings;
Spice mixture - 1 tablespoon;
Sea salt -1 tsp;
Pepper (you need just ground, black) - 1/2 tsp.

Preparation:

The amount of spices here is inaccurate, you can change it according to your own taste. A deep, comfortable bowl of medium size is needed for the marinade. The main thing is to calculate the volume so that all the meat can fit and you can mix it.

We pour in a mixture of selected spices, for our version it is: turmeric with curry, a little paprika, dry vegetables with basil, thyme and literally a pinch of coriander. However, everyone makes their own bouquet. Tomato paste goes with spices (ketchup can be used).

Peel the garlic, pass all the cloves through a press, then add the mass to the spices. There is also a slice from a spicy, spicy chili, 2-3 medium rings (same). Mustard (in grains), soy sauce - they are needed for piquancy.

That's it, now it's kefir's turn. Having compiled the marinade, mix it thoroughly, adding the remaining pepper with (sea salt is needed). You can adjust the amount by trying the ready-made mixture.

Rinse the fillet, wipe it off, then cut off the entire film and skin with a sharp, convenient knife. Fat, if found, can be left. Cut the finished meat (under the marinade) into the same, large pieces, then send everything to infuse, already in the marinade.

You string all the pieces by taking ordinary culinary skewers. Pour the remaining marinade over the breast again. Bake them for 35-40 full minutes. If using a wire rack, place the baking sheet down.
Everything, after baking, immediately serve until hot.

3rd place

Instead of kefir, you can take mayonnaise, supplement it with soy sauce. An interesting, tasty marinade will come out that does not require a long, overnight cooking. A couple of hours is enough.

What you need:

Chicken fillet - 1.5 kg;
Mayonnaise - 150 gr;
Soy sauce - 100 ml;
Onion - 2 pcs.;
Salt;
Black pepper, you need ground.

Preparation:

First, rinse your fillets, lay out, let the excess from the liquid drain off, and the meat dries.
Cut all the fillets using a handy, sharp knife. Pieces are medium, portioned. This kebab will be on the grill, so see the size of the pieces. Small - the meat will burn, dry out. Large - will be raw.

After placing the fillets in a convenient, large saucepan, add mayonnaise and sauce on top. There is little salt, because the sauce has its own degree of salinity, season with pepper. That's it, enough seasoning.

In the meantime, peel the onions, cut them all into the same, small strips and immediately put them in a saucepan, where you will marinate later.

Everything, mix the collected ingredients, then leave, let it stand like that, in the room. Time - 2-3 full hours. Stir occasionally.

It is advisable to heat the coals, then let them cool down a bit, otherwise the meat will cook and dry faster, losing its juiciness. String the already pickled pieces over the skewers, keeping a distance, not tightly. Turn over more often when cooking, it will take about 10-12 minutes. The main thing is to remove it on time, then the meat will surprise you with juiciness and taste.

4th place

Option with lemon. True, we also need Italian herbs and other spices. However, if you don't find them, you can replace them by making your own bouquet.

What you need:

Chicken fillet -500 gr;
Lemon juice (fresh) - 3 tablespoons;
Garlic - 2 cloves;
Italian herbs - 2 tsp;
Paprika;
Salt;
Kumin;
Ground cinnamon;
Black pepper (also ground);
Olive oil;
Red onion;
Lemon.

Preparation:

After peeling, then chopping the garlic, mix it with all the herbs cooked for pickling, placing in a convenient, deep bowl. A spoonful of fresh, squeezed lemon juice will also go there.
First wash the chicken fillet, then chop, making medium, equal-sized pieces. Put all the meat in the ready-made marinade. important: do not pour out the whole lemon juice, 2 tablespoons will remain (one was used). Marinating time - will be 2 hours.

Mix it separately by adding the desired olive oil. Next, preheat your grill or grill. Alternately string red onions, slices of already marinated fillets. On the grill, everything is fried quickly, only 6-8 minutes, so stay close, turn over often, smearing the pieces with that oily-lemon ready-made mixture.

Here it is important to guess the moment and pull out the "chicken" skewers in time. Then the meat will not have time to overcook, retaining juices, pleasant softness. Serve such a kebab with lemon sliced into wedges.

5th place

Shish kebab aged in vinegar-vegetable marinade. Of course, any of the proposed recipes has a number of advantages, feel free to choose the one you like, there are no bad or unsuccessful ones. This recipe is the simplest, there are few ingredients and each is easily found in every possible kitchen.

What you need:

Chicken fillet - 500 gr;
Sweet pepper -2 pcs;
Cherry tomatoes - 8 pcs;
Wine vinegar - 2 tablespoons;
Vegetable oil;
Allspice (you need ground);
Salt.

Preparation:

The secrets of the most successful barbecue in terms of taste are always hidden in the marinade and aging time. Especially if the base is chicken breast, which is considered lean, harsh meat. It is important to select the ingredients, keep the time and when frying, guess the moment so as not to overexpose. Put not hot, but medium coals on the grill, letting them cool down a little. Therefore, when different types of kebabs are fried, chicken comes second, not first.

First, process the meat: rinse the breast, then cut off unnecessary parts with a knife (veins, film, skin). Cut if you got it with a bone. Then cut, you need medium, approximately equal pieces. Expect future frying. Small ones will cook faster, burn. Large ones, on the contrary, will remain moist inside. If there is fat in the meat when trimming, leave it.

Next, you need a deep, comfortable bowl, there combine the vinegar with the oil prepared for barbecue, and spices there. Marinade is considered simple, except for these components there is nothing. Mix it thoroughly, then pour over the meat. The marinating time will be short, 30 minutes. This recipe is considered quick, because other options involve 2-3 hour exposure, here half an hour. All the same, the meat will have time to soak, soften.

On skewers alternately string, alternating meat, then pepper, tomatoes. Yes, if you look at general advice, then you cannot make a mixed kebab when meat is immediately on the skewer, next to vegetables, because the latter are cooked faster and until the meat comes, they burn. Chicken kebab is an exception. It doesn't matter if it is on skewers in the oven or on coals, the cooking time is shorter. 6-8 minutes, turn frequently.

It is better to serve hot without removing the skewers. Supply with pita bread, onions. The vinegar will add some extra pungency.

Varieties of recipes

What else, besides vinegar or kefir, can be added to the marinade?

Canned pineapples (however, they will be the "partners" of meat on skewers);
Honey;
Mineral water (it is considered that mineral water is capable of softening any, even tough meat);
Lemon (both itself and its juice) is considered a universal ingredient;
Mustard;
Horseradish;
Wine (table or red, of any kind).

Any cook who loves barbecue experiments with marinade. Especially if the meat is "problematic" like breast. After all, it is easier to fry an ordinary chicken, or rather, there is no fear that it will come out harsh.
Features of frying. It is interesting how the experts dispersed, discussing the types of firewood used for the barbecue. Some birch seems to be the most successful, while others, on the contrary, praise fruit trees.

For some, ready-made, packaged coal is more suitable. It is enough to light a small, compact fire, then add a handful of ready-made coal in a bag, everything, you can fry.

The most delicious and juicy chicken breast kebab it turns out if you beat it off a little and marinate in mayonnaise. It is due to mayonnaise that it does not look like a dry sole. When you fry it on the grill, it remains soft and juicy inside, and is covered with a delicious crust on top.

How to pickle

Rinse the chicken breast fillet with cold water, be sure to dry it with a paper towel to remove excess moisture.

Next, the breast must be properly cut into thinner pieces if the fillet is thick. First of all, cut off the small fillet diagonally along with a small piece from the large fillet. Cut the thick part of the breast into a thinner fillet.

We spread the pieces on a board, cover with a bag or cling film and beat off a little.

There is no need to beat hard, this is chicken meat.

We peel a few cloves of garlic, rinse with water, cut it into thin slices. Mix salt with spices in a separate bowl, take it out of the refrigerator.

We start to marinate the kebab.

Rub each piece of chicken fillet with a mixture of salt and spices, sprinkle with pieces of garlic. Put a small amount of mayonnaise on the bottom of a deep bowl, spread it over the bottom of the bowl and lay out the first layer of chicken pieces.

Sprinkle more spices on it, if necessary, mayonnaise on top, spread it over all the pieces.

This is how we deal with all the fillet pieces, laying them in layers.

We put it in the refrigerator for at least one hour, the chicken is marinated very quickly.

Chicken fillet is very convenient for a quick barbecue, while you collect it on the table, light up the grill, it has already been marinated.

How to cook juicy on the grill

Put the pickled breasts on the wire rack, cover them on top with another wire rack and snap the lock. As soon as the coals are ready, put the grill with the meat on and fry the meat, periodically turning it over and watching the fire so that it does not burn.