How to make chicken breast kebab juicy. Chicken breast kebab
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 with surprising ease and simplicity from the most affordable ingredients, 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 softener of the fibers, 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, non-burdening appetizers: 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 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 kebab on skewers, alternating meat with onion rings, fry on all sides for 5 minutes.
8. You can cook barbecue at home. We put 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 juice from 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 barbecue. 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.
Many people mistakenly believe that skewers from the breast are dry and tough, but this is not the case. The end result depends a lot on the marinade and how you cook it. Shish kebab can be cooked in the traditional way - over charcoal, or you can bake in the oven or fry in a pan if you don't have a barbecue.
Breast kebab - basic cooking methods
There are many recipes for breast kebab marinade. Marinade can be based on kefir, mineral water, mayonnaise, wine, tomato juice or other sauce. Spices, herbs and onions are added to it. Depending on the recipe, the marinade may contain vegetables, citrus fruits or fruits. The flavor of the meat depends on the ingredients you add to the marinade.
The breast is washed, dried and cut into large enough pieces. The meat is mixed with the marinade and left for two to three hours. Then strung on skewers and start frying.
Shish kebab is fried from the breast very quickly, so this process must be constantly monitored. On average, it takes about ten minutes, you no longer need to keep it on coals, otherwise the meat will turn out to be dry and tough.
Recipe 1. Grilled chicken breast kebab
Ingredients
chicken breast;
head of garlic;
onion;
bell pepper - 1 pc.;
Art. l. mustard;
mayonnaise;
some vegetable oil;
spices.
Cooking method
1. Wash and cut the chicken breast into equal pieces. Transfer the meat to a deep, clean bowl.
2. Peel the onion and chop it into thick rings. Disassemble the head of garlic into cloves and free them from the skin. Chop it finely with a sharp knife. Cut the stalk of the pepper, wash the seeds under the tap from the inside and cut into thin strips. Place all vegetables in a separate bowl and season with the spices you prefer. Do not add salt! Add mayonnaise, butter and mustard. Mix everything well with your hands. Transfer the marinade to the meat and stir so that all the pieces are evenly covered with it. Cover and leave for three hours.
3. Lightly salt the marinated meat and put on skewers, alternating with onion rings. Make a fire in the grill. When the flame goes out and the coals give off a strong heat, start cooking the barbecue. Place the skewers on the grill, and after a couple of minutes we begin to constantly turn the meat. After about ten minutes, the breast kebab is ready. Remove the meat from the skewers and serve with ketchup or pickles.
Recipe 2. Mineral water chicken breast kebab
Ingredients
two chicken breasts;
onion;
carbonated mineral water;
lemon;
parsley and rosemary;
chicken spices and salt;
olive oil - 100 ml.
Cooking method
1. Rinse the breast and cut into medium slices. Peel the onion, rinse it and chop it into thick rings. Wash the lemon under the tap, cut on both sides and cut into thin slices.
2. On the bottom of the dish in which you will marinate the meat, put the onion and breast, fill everything with oil and mineral water so that it completely covers the meat. Season with salt and spices. Leave to marinate for four hours.
3. Place the marinated breast on skewers, transferring the pieces of meat with onion rings. Grill over hot coals, turning constantly, until the meat has a delicious crust. Keep the meat on charcoal for no more than 10-14 minutes so that it remains juicy. Cover a plate with lettuce leaves, remove the skewers from the breast and serve with green onions, fresh vegetables or pickles.
Recipe 3. Turkey breast kebab
Ingredients
half a kilogram of turkey breast;
half a liter of kefir;
1 pc. bell peppers, tomatoes and onions;
salt and spices.
Cooking method
1. Peel the onion and cut it into large rings. We wash the breast under the tap and cut into large enough pieces. Put the meat in a deep bowl, lightly salt and sprinkle with spices. We spread the onion rings to the meat and fill everything with kefir. Mix gently with your hands and leave to marinate in a cool place.
2. Cut the tomato into slices. Bell peppers - in thick rings. We string the turkey breast on skewers, alternating with pepper, tomato and onion slices. Fry on hot coals, constantly turning over so that the meat is evenly fried. As soon as the breast acquires a uniform golden hue, remove the kebab on a wide dish, decorate with green onion feathers and herbs. Serve with fresh vegetables or pickles.
Recipe 4. Breast kebab in creamy marinade
Ingredients
one and a half kg of chicken breast;
three onions;
head of garlic;
10 g salt;
half a glass of heavy cream;
the same amount of water;
5 g of black and red pepper;
coriander.
Cooking method
1. Peel and wash the onion, cut it into half rings. Peel the garlic and chop into small pieces. Combine the cream with warm water.
2. Place the garlic and onion in a bowl, knead it well with your hands, salt, pepper, add spices and diluted cream. Stir the marinade and leave to infuse for 20 minutes.
3. Wash the chicken breast and cut into pieces. Put the meat in the marinade and stir. Cover with a lid and leave to marinate for four hours. Then put the skewers from the breast on a baking sheet and bake in the oven for a quarter of an hour. We spread the kebab on a plate and serve with herbs, ketchup or other sauce.
Recipe 5. Breast kebab in grapefruit
Ingredients
1500 g chicken breast;
two grapefruits;
20 g of Khmeli-suneli seasoning;
salt and pepper;
six onions.
Cooking method
1. Wash the breast meat, dry it with a napkin and cut into large pieces. Peel the onion, rinse and cut into washers. Cut the grapefruits in half and squeeze the juice out of them along with the pulp.
2. Put the breast into a bowl, salt, season with spices and mix well with your hands. Pour in the juice so that the meat is completely covered with it. We remember the meat with our hands in juice so that it is evenly distributed over all the pieces. Add the bow. Stir gently to keep the onion rings intact. Cover the container with meat with cling film and leave to marinate in the refrigerator for a couple of hours.
3. String the pickled breast on skewers, shifting the pieces of meat with onion washers. We cook barbecue on hot coals for a quarter of an hour. In the process of frying, pour with marinade. The meat should acquire an appetizing crust.
Recipe 6. Oven skewered breast
Ingredients
kg of chicken breast;
seven onions;
pepper and salt;
100 g of adjika and mayonnaise.
Cooking method
1. Clean and rinse the onion. We will chop it into half rings. Rinse the breast, dry it slightly and cut into pieces. Put it in a bowl, add salt and pepper. Let's leave him to rest for half an hour.
2. Put the chopped onion in a separate container, slightly crush it with your hands so that it lets out the juice. Add adjika and mayonnaise to it, salt and pepper. Mix everything thoroughly. Put the meat in the resulting marinade and mix it so that each piece is smeared with it on all sides. Cover the container with meat with a lid and marinate for four hours.
3. Turn on the oven, put the breast pieces on the wire rack. Lay out the onion on the deco and put it on the middle shelf. Place the grill with meat over the baking sheet with onions. We fry the shish kebab for 25 minutes at 200 C, turning it over once. Put the ready-made kebab on a wide dish, garnish with green onions and serve with fresh vegetables.
Recipe 7. Georgian breast kebab
Ingredients
kg of chicken breast;
clove of garlic;
60 g sugar;
salt;
40 g spices;
50 g tomato paste;
litere of water.
Cooking method
1. Wash and lightly dry the chicken breasts. Chop the meat coarsely. Peel and chop the garlic. Add salt, sugar, pepper, spices and garlic to the tomato paste. Mix everything well.
2. Pour the mixture into the meat and stir by hand. Cover everything with water and leave in the refrigerator to marinate overnight.
3. The next day, drain the water and place the meat on the skewers. Fry a kebab over hot coals, constantly turning it over, for ten minutes. Without removing the meat from the skewers, place the kebab on a wide dish and sprinkle with herbs.
Recipe 8. Turkey breast skewers in soy sauce
Ingredients
600 g turkey breast;
two sweet peppers;
5 g ground chili;
two cloves of garlic;
20 ml soy sauce;
a bunch of green onions;
40 ml of table vinegar.
Cooking method
1. Pepper seeds, rinse and cut into thin strips. We also peel the garlic and chop it finely with a knife. Just rinse and dry the green onions well. Put all the vegetables in a blender bowl, add vinegar and soy sauce here. Grind well until smooth. Season with chili and stir again.
2. Wash the turkey breast, dry it with a napkin and cut into equal pieces. Put the meat in a bag and fill it with marinade. Close it tightly, shake it so that the marinade is distributed between the pieces of meat, and leave the breast to marinate for two hours.
My friend and I love to go to barbecues. She is a super hostess and just the perfect picnic organizer. Usually we write a list of products in advance and make two types of kebabs - from pork neck and from chicken wings or drumsticks.
We buy the neck in advance and pickle the night, and before the picnic we go to the store and buy chicken. We marinate it right before the picnic in the meadow. The barbecue is always excellent.
Here are some proven chicken marinade recipes that will help you make a great picnic too!
In nature, people always eat more, especially if it's kebabs. Therefore, it is better to take meat or chicken for barbecue at the rate of about 500 grams per person.
There are a lot of marinades for chicken, perhaps even more than for. After all, chicken is tender meat, it does not need to be softened, but you can simply experiment with tastes. By the way, according to these recipes, kebabs can be cooked not only on the grill, but also marinated meat for baking in the oven.
In separate posts, I have highlighted marinades for chicken kebabs with and.
Lavash, sliced fresh vegetables, fresh herbs and sauce will ideally complement the shish kebab. And if you also buy fresh seasonal fruits, for example, cherries, then the picnic will become just a feast!
Which part of the chicken is best for a kebab?
Personally, I love the wings the most - they turn out to be fried, crispy, juicy. They can be eaten indefinitely, like seeds. And all that is required is to soak them for a while in mayonnaise. Perhaps the simplest and most effective option.
Although, most people believe that chicken legs are the part of chicken that is best suited for grilling on the grill. Because they have fat in them, and the meat will turn out juicy. The thighs and drumsticks, of course, are worthy of attention, it is no coincidence that when people ask for a piece of chicken, there is always a fight for the leg.
True, if in the pork neck there are fat layers inside the meat, then here they are thin and under the skin, therefore, ideally, some kind of enveloping marinade is needed so that they do not dry out. Kefir, yogurt, ayran - it was not in vain that meat was soaked in fermented milk products in the Caucasus. Or vegetable oil and mayonnaise made on its basis.
Fillets are usually taken for children to feed with something dietary. It is dry in itself, so for a delicious kebab, the fillet must be marinated, and all the marinades from this article are great for this.
For the best picnic, I think it is necessary to combine two types of kebabs - chicken wings and pork neck kebabs.
How to properly marinate chicken skewers so that the meat is juicy
- Chicken is tender meat, low-fat, so the purpose of soaking it in a marinade is somewhat different than for pork kebabs and other types of harder meat. The task here is not to make the meat softer, but to add flavor and make it more juicy. Therefore, a wider variety of marinades is possible.
- Chicken kebab is marinated quickly in 1-2 hours, but the longer the better. Someone keeps it in the marinade for two days for the most tender and soft meat. But you just can't do this if there is lemon and, especially, zest in the composition - the barbecue will start to taste bitter.
- If you are making chicken kebabs with vinegar, then take apple or grape.
- When roasting chicken kebabs, fry only pieces from one part of the poultry at a time - for example, first put only the wings on the wire rack, fry, and then the fillet kebab. Because the cooking time is different for different parts.
- If you bought frozen chicken, defrost it in advance on the top shelf of the refrigerator, then at room temperature. And only after complete thawing, start pickling, otherwise the kebab will turn out to be tasteless.
How to cook chicken breast kebab at home or on the grill? Marinade with lemon and onion
Here's a proven chicken kebab recipe. This is a lemon and onion marinade. It is easy to prepare it at home, it can be fried perfectly, both in the oven and on the grill. Such kebabs look spectacular both at exquisite buffets and at a picnic.
Products:
- Chicken breasts - 5 pcs.,
- Lemon - 1 pc.
- Onions - 2 pcs.,
- Salt - one teaspoon
- Seasoning for barbecue or a mixture of spices (this is suitable: coarse ground paprika, mustard seeds, red pepper, dried dill),
- Sunflower oil - 5 tablespoons,
- Wooden skewers, wire rack or skewers, depending on where you plan to grill
- Remove the skin from the chicken and then the meat from the bones. Cut each fillet in half.
2. Cut the meat into pieces. 10 pieces of each fillet half. In total, 20 pieces of kebab will come out from one breast.
3. Place in a deep bowl.
4. Finely chop the onion, or better grate it. Add to meat.
5. Cut the lemon into small pieces, or even grate it directly with the peel. Add onion and lemon to the chicken. Add a teaspoon of salt, seasoning to taste, four to five tablespoons of vegetable oil.
6. Stir and let sit for two to three hours. I don't recommend it anymore, as lemon can give a bitter taste.
7. Place the pieces on wooden skewers or skewers. Five pieces per barbecue.
8. If you do it in the oven, then put it in an oven preheated to 180 degrees and fry for about twenty minutes. If you do it on the grill, then literally 2-5 minutes on each side. It is very important not to overexpose this kebab, it should not become fried, since then the meat will become dry. As soon as the meat is done, remove from the grill or remove from the oven.
Marinade on kefir. Making shish kebab from chicken legs
If you do not like mayonnaise, but want to make a delicious juicy kebab, then try the kefir-based marinade - it also has an enveloping effect and will keep everything tasty inside the meat piece. For this kebab, we will take the most suitable part for frying - chicken legs or legs, as they are also called.
We will make chicken legs shashlik.
Products:
- Kefir - 1 l.,
- A bunch of herbs of your choice (cilantro, dill or parsley (about 80 gr.),
- Salt - 2 tsp
- Black pepper - half a tsp,
- Garlic - 4-5 cloves (25 gr.),
- Onions - 2 heads (about 200 gr.),
- Chicken legs - 2.5 kg
- Cut the leg, separating the legs from the thighs. Try to hit the joint, not the bone, then it will be very easy to cut.
2. We will cook together with the skin to get a crispy crust. But you can make several cuts so that the marinade gets under the skin.
3. Prepare the whole chicken in this way and put it in a saucepan.
4. In a separate plate, add 2 level teaspoons of salt and squeeze out 4-5 cloves of garlic.
5. Stir. You will get such a garlic gruel.
6. Take a bunch of herbs of your choice - it can be parsley, dill, cilantro. Chop the greens.
7. Add black pepper, preferably freshly ground - 1.5 teaspoons.
To make freshly ground pepper - take about 10 black peppercorns, heat in a frying pan and then simply crush on the table with the flat side of a wide knife. If you cook pepper like this, it will be more flavorful.
8. Pour in the kefir.
9. Mix well. And we send it to the refrigerator for 2-4 hours.
10. Then we fry on the grill.
Classic chicken marinade with vinegar and onions. Step-by-step recipe for kebabs in vinegar
Many people think that kebab should be necessarily with vinegar, such a classic taste from childhood. I offer you a step-by-step recipe for preparing such a dish. For chicken kebabs, use natural apple or wine vinegar. In this marinade we will marinate different parts of the chicken.
Products:
- Chicken (any part of your choice) - 1 kg,
- Onions - 150 gr.,
- Apple or wine vinegar 6% - 60 gr,
- Salt - one tablespoon
- Pepper - 1.5 teaspoons
- Cut the meat into small pieces, about 3 cm each side. Or, like ours: divide the chicken into portions.
2. Cut the onion into rings or half rings.
3. Mix onion, chicken, add a tablespoon of salt, black pepper. Mix well.
4. Let it marinate for two to three hours.
5. Then string on skewers and grill on the grill.
Mineral water marinade
Chicken kebab on mineral water turns out to be very tender, because carbon dioxide perfectly softens meat.
Products:
- Chicken legs,
- Salt,
- Black allspice,
- Spices for chicken kebabs (you can buy in the market by weight),
- mineral water, highly carbonated.
- On the leg, make several cuts on each side so that the meat is better marinated.
2. It will turn out like this:
3. Cut the onion into half rings.
4. Salt and pepper each leg generously. And also sprinkle with seasoning.
5. Place some onions in the bottom of the bowl. Then a couple of lines.
6. Above - another onion, and shake it pretty, so that it gives juice.
7. Then repeat - again legs and onions on top. Top with a little more salt. And add mineral water to hide all the meat and onions.
8. Wrinkle a little and leave for 2 hours. Fry on a wire rack.
Barbecue of chicken hearts on the grill in red wine (video)
Chicken heart shashlik is very tasty. Check out this fun video, filmed with a sense of humor, and a great recipe for marinade in red wine.
Products:
- Chicken hearts - 1 kg,
- Dry red wine - 100 g,
- Salt pepper
- Honey - 2 tablespoons
- Pour chicken hearts with 100 grams of dry red wine.
- Add salt and pepper to taste.
- Add two tablespoons of honey.
- Mix well. Leave to marinate for half an hour.
- String the hearts tightly onto the skewers.
- And grill on the grill.
You can argue endlessly about what is the most delicious marinade for chicken kebabs. What do you think? Share your favorite recipe in the comments.
What could be better than spending time in nature with your close friends and family, and even with kebabs, you can't imagine better. There are a lot of recipes on how to marinate chicken kebabs. And how tasty it turns out depends on the correct marinade. You can use vinegar, mayonnaise, ketchup, kefir, soy sauce, honey, etc. And of course, various spices and herbs.
The choice of marinade recipe is entirely up to the eaters. Chicken kebab can be prepared from any part of chicken: you can bake drumsticks, thighs, wings, fillets on the grill, and everything will turn out very tasty. Chicken kebab has undoubted advantages over other types of kebab - chicken meat is more easily absorbed by the body, since the dishes are not as heavy as pork or lamb, almost everyone loves it.
Chicken marinates faster and cooks faster than pork, for example. But in cooking, only one point is important: it is important not to dry the chicken, otherwise everything will go down the drain. Just marinate the chicken correctly and do not overexpose it over coals - that's all!
I present to you the best and most popular chicken kebab marinades. These recipes can be used not only for making kebabs, but also for preparing meat dishes at home.
Recipe number 1. Marinade for kefir shashlik
Making kefir chicken marinade is very simple, and most importantly, it does not take much time. Kefir is great for marinating meat and gives it extraordinary softness and tenderness.
We need:
chicken meat (legs, thighs, wings, drumsticks or breast fillets) - 1.5-2 kg.
kefir - 0.5 l.
onion - 2-3 pcs.
garlic - 2 cloves
spices, salt - to taste
Preparation:
The fat content of the selected kefir depends on what kind of meat is used for barbecue. If this is a fillet, then we choose a fatter kefir, and for juicy thighs, you can choose a low-fat fermented milk product. For spices, garlic, red bell peppers, thyme, or parsley are great.
We wash the chicken, dry it and divide it into portions. Salt, add your favorite seasonings, chopped garlic and onion chopped into rings. Pour the finished chicken meat with kefir, mix, cover with plastic wrap and leave in a cool place for 3 hours, or if there is time, put it in the refrigerator overnight.
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 dry and tough, be sure to observe the proportions of water and vinegar.
Ingredients:
~ 1.5 kg. Chicken
4 tbsp. tablespoons of vinegar (9%)
8 tablespoons of water
2-3 onions
1 tablespoon sugar
salt pepper
Preparation:
Rinse the chicken and cut into the required pieces. Salt and pepper each piece of chicken evenly and place in a deep bowl. Peel the onions and grate them on a coarse grater; add a few cloves of garlic there. Onions in this form will give the chicken the necessary juiciness. Mix vinegar with chilled boiled water. Ordinary table vinegar can be substituted with apple cider vinegar or balsamic vinegar. Add sugar there and stir. Pour into the chicken, stir and leave to marinate for about 10-12 hours. So that the chicken does not turn out dry and does not burn, during frying, do not forget to water it with water, wine or beer at regular intervals and turn the skewers in time. Chicken bones are baked for the longest time, you can check the readiness of the kebab by the cut, the juice should be transparent.
Recipe number 3. Marinade for chicken barbecue with mayonnaise
A marinade based on the most ordinary table mayonnaise is excellent for barbecue not only from tender pieces of chicken breast, but also from other parts - for example, using such a marinade, you can make a delicious barbecue from chicken legs. Marinating chicken skewers in mayonnaise is very easy. To begin with, put pieces of chicken meat (you can take the ham, drumsticks, wings - in general, any parts) in any deep container, sprinkle on top with salt, pepper, spices to your liking.
You can use 
and the usual store-bought mixture of herbs and spices. Mix the meat with spices, add the onions cut 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 covers all the 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 permits, it is better to leave the kebab in the refrigerator for ten to twelve hours. And in the room, the shish kebab under mayonnaise will be marinated in three to four hours.
We need:
chicken - 1 kg.
onions - 2 pcs.
mayonnaise - 200 g.
salt and pepper to taste
You can also add various vegetables to the kebab:
- Tsukin
- Eggplant
- Bell pepper
- Tomatoes
We keep the chicken marinated with mayonnaise for 1 hour in the refrigerator and you can already fry the shish kebab either on a skewer or on a wire rack. Although you can insist the chicken in the resulting marinade for 6 hours or overnight, it won't get any worse. Mayonnaise will give poultry meat a rich aroma, and a delicate, very juicy, crumbly texture. Other spices and herbs can be used in the marinade - paprika, dried parsley, dill, marjoram, lemongrass, all kinds of peppers or suneli hops.
Recipe number 4. Marinade for chicken kebab on mineral water
This recipe for marinade with mineral water couldn't be easier! Lemon juice can be added to the chicken marinade if desired.
We need:
2 kg. Chicken
Mineral water (with gas) - 1 liter
3 onions
vegetable oil - 1 tablespoon
Salt, ground black pepper - to taste
Preparation:
To prepare 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 the chicken soaked in marinade on skewers, fry over coals until golden brown.
No. 5. Recipe for marinade with soy sauce
For marinating in soy sauce, you can use any part of the chicken - wings, thighs or breast. Thanks to him, the meat turns out to be very tender, tasty, with interesting notes. In order to prepare soy marinade for chicken you need:
For 1 kg. Chicken:
Preparation:
We wash the chicken fillet, dry it a little and cut into large pieces of at least 3 by 3 cm. Pass the garlic through a press, cut the onion into rings. Mix all the chicken breast marinade ingredients in a separate deep bowl. The marinated breasts should remain for 2-3 hours in a cool place or in the refrigerator, and preferably overnight.
After the specified time, take out the chicken, remove the excess marinade for the chicken breast, and fry the chicken over charcoal until tender. Do not use more than three types of spices and herbs in the marinade, otherwise they can interrupt the taste of each other. Those who like it more sharply - you can add paprika, mustard, etc.
No. 6. Poultry kebab with lemon
Chicken kebab is marinated in just a couple of hours and it turns out to be very tender and very tasty. Of course, the taste of chicken kebab will largely depend on the meat itself and the marinating time too. If the chicken is young, then you will spend a minimum of time for marinating.
We 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. Lemon shashlik is a classic recipe and many people prefer to cook shashlik not with vinegar, but with lemon. Fast and delicious!
Place the chicken pieces and onion rings in a saucepan and stir. Sprinkle with pepper and salt and top with lemon juice. Half of the onion is cut into thin rings and the other half is finely grated.
Marinate the chicken for about 1 hour. After an hour, we string the meat on skewers, the shish kebab will be much tastier if you alternate between pieces of meat and onion rings.
The second option for cooking kebabs in lemon marinade:
Ingredients:
2 kg. Chicken
2 onions
6 tablespoons olive oil
4 cloves of garlic
paprika hammer
rosemary
fresh cilantro
salt, ground black pepper, ground red pepper
Preparation:
Shish kebab can be made from different parts of chicken, but chicken fillet is best for those who are afraid to spoil their figure. We cut two kilograms of chicken meat into not very small pieces and put them in a bowl. Squeeze out the juice of one half of a medium lemon. Add three tablespoons of olive oil, half a tablespoon of salt and 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. Cut three red onions into rings. Mix the whole mass and leave for 2 - 3 hours at room temperature. We string the meat, alternating with onion rings on skewers or skewers, depending on the chosen cooking place. Grill can be used. Fry chicken skewers for about 5 - 10 minutes, depending on the temperature of the grill.
Recipe number 7. Barbecue marinated in its own juice
This is the most economical marinade recipe. Because apart from onions, salt and spices, nothing else is needed. The only negative is that the meat needs to be marinated for at least 8 hours, and preferably a day.
We rub two onions on a coarse grater, and one with rings, rub the garlic on a fine grater. Add all the onions, garlic and salt to the chopped chicken. Add black pepper and your favorite spices.
It should also be remembered that different parts of the chicken should be marinated for different amounts 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.
You can marinate the brisket not only in the traditional way, but also using orange, grapefruit, mineral water.
It is quite difficult to get a tasty and juicy chicken breast kebab. You need to know some secrets of making a marinade, which will help correct the situation. How to properly marinate meat? What recipes are there?
Features of the
Some people, despite the fact that they have a diet, cannot deny themselves a delicious barbecue. To reduce calories, they choose less fatty meat. These include chicken breast. It is this part of the bird that is dry. During the cooking process, it can become even tougher and drier, which will undoubtedly negatively affect the taste of the dish. In order not to end up with charred solid meat, it is important to know the secrets of the right marinade.
Cooking methods
The first way
The simplest chicken breast kebab marinade is as follows:
- Chop the onion.
- Add the juice of half a lemon and mineral water.
- Pour some olive oil into the resulting liquid.
- Season with salt, pepper, season with a mixture of herbs.
Mineral water will speed up the marinating process, and also make the meat more tender.
Second
To get a delicious diet chicken breast kebab, you need to do the following:
- Chop six onions into rings
- Squeeze out juice with pulp from two grapefruits.
- Combine ingredients with meat.
- Salt, pepper, add hops-suneli.
- Mix thoroughly so that the marinade covers the entire brisket.
- Place under a lid or cling film in the refrigerator for 2 hours.
- Chicken kebab will be fried for no more than 20 minutes, periodically pouring it with marinade.
The third
Marinade recipes with the addition of tomato paste will appeal to lovers of Georgian cuisine.
Such a chicken kebab is prepared as follows:
Fourth
You can get a juicy chicken breast kebab by adding kefir or yogurt to the marinade. The preparation of the marinade is as follows:
- In a bowl, mix kefir (natural homemade yogurt or sour cream) with olive oil, spices, paprika, salt.
- Add the garlic passed through a press.
- Pour in the juice of half a lemon, as well as a little grated zest.
- Cut the skin off the brisket, cut into small pieces. Dip the meat in the marinade for several hours.
- String the pickled kebabs on skewers with sweet pepper rings and tomatoes.
Fifth
Another spicy chicken breast kebab recipe that will appeal to many:
- In a deep ceramic or glass container, mix the juice from one orange with soy sauce and ketchup in the amount of 100 ml.
- Add some sugar and ginger root shavings.
- Mix the meat with the marinade with your hands, cover with a plate.
- After 30 minutes, you can start frying the meat.
If desired, canned pineapple is added to such meat, which will add sweetish notes and also make the taste incredibly attractive. During charcoal cooking, care must be taken to prevent the pineapple from burning. It is recommended to pour marinade or wine over the chicken throughout the entire process.
