Shish kebab from chicken legs. Chicken leg shashlik - delicious chicken with a crispy crust

03.05.2019 Seafood dishes

Even those watching their figure are far from always ready to deny themselves small pleasures during a picnic or other trip "to nature." Kebab from chicken legs will help them to keep the external parameters within the prescribed framework and at the same time not spoil the mood of others with a sour face - tasty, juicy, in unity with the rest of the company and at the same time relatively safe for the waist. Children often also like this dish much more than the traditional pork, and even more so the beef shashlik. However, you need to know the subtleties that allow you to get a truly successful barbecue from the legs: how to marinate chicken, how to bake it so that it does not fall apart, what to serve and how much to keep. And before moving on directly to cooking, let's dwell on important details.

Mysteries and Secrets

For starters, the main thing is meat. If you have it frozen, a day before time X, you need to get the chicken out of the freezer and put it in a deep bowl at the bottom of the refrigerator for smooth thawing. Both fresh and defrosted thighs are washed and must be dried - then you will get a denser, non-decaying shish kebab from the thighs. How to pickle them depends primarily on the urgency of the task: there are quick pickles, there are those that take time. Otherwise, it all depends on the taste preferences of your company.

The chicken is baked for a long time, so it is recommended not to intersperse it with anything other than onions. The rest of the vegetables can be baked separately.

The main problem when preparing a kebab from legs is stringing it. These chicken "parts" are quite heavy, and the meat is too tender and is torn apart by skewers. There are three ways out:

Use the barbecue grill.
Cut the leg into 3-4 pieces right through the bones and string each piece along the bones.
Put the "Bush legs" on two skewers and wield them at the same time. Checked - do not fall apart.

The choice of method is yours.

Another secret of how to cook a shish kebab from chicken legs is most successful: be sure to sprinkle it when turning it over. Water is not very suitable for these purposes. Lemon juice, diluted white wine, or any type of beer are recommended.

Thick places on the whole chicken legs are cut shallowly so that the kebab will cook faster and more evenly.

Supporters of traditionalism

When a shish kebab is planned, the marinade can be made from almost anything that is suitable for pork (of course, with the exception of spices: in this direction, each meat has its own seasonings). The most popular of them looks like this. Juice is squeezed out of two lemons (remove the seeds, they add bitterness). Five large tablespoons of sunflower oil (aesthetes can take olive oil) and three - strong mustard are poured into the juice, peas and ground red (sweet) are poured into the juice. The marinade is enough for a kilogram of chicken legs. After an hour of holding, you can lower the oven. On quiet coals, frying will take about forty minutes.

"Merry picnic"

Delicate and dense shashlik is obtained from the legs soaked for half an hour in a liter of mineral water with the addition of two tablespoons of vinegar. A good choice would be wine, a little worse - apple. Ordinary vinegar gives a noticeable smell and some toughness to the finished meat. During the stay on the coals, the legs should be sprinkled with wine, and when served, they are covered with tomato circles and sprinkled with an abundance of chopped greens.

Kefir marinade

Also from the category of fast. A liter of kefir or unsweetened natural yogurt is mixed with onion rings (press lightly to give juice), crushed garlic, chopped parsley, paprika and black allspice. Shish kebab from the legs, marinated in this way, is kept in the pot for about an hour. When stringing or laying out on a wire rack, the legs need to be squeezed out a little: the marinade is thick and flows reluctantly.

Exquisite perfection

Fans of subtle flavors will surely like the following marinade, even if it belongs to the long-playing one: it will take a whole night for the kebabs made of chicken legs. For soaking, mix three quarters of a glass of pomegranate juice (I would like - only squeezed, and not from a bag, since this necessarily contains sugar or a sweetener) and a quarter of classic soy sauce. You do not need to add seasonings, the meat will be quite spicy anyway. The indicated volumes of components are enough to process two kilos of chicken.

Ketchup with mayonnaise

Another well-known and common marinade. It includes mayonnaise and ketchup (most often hot) in a ratio of 1: 3, plus ground black pepper and a large amount of onions. The soaked shish kebab is placed in the cool for five hours (traditionally at night).

"Gift"

The beginning of its preparation coincides with the very first recipe: chicken is aged for an hour in a lemon-oil marinade. During this time, a clever chef will have time to cut five cloves of garlic into slices, and three processed cheese - into cubes. The garlic is gently pressed into them and the cheese sticks are wrapped in parsley. In the thick places of the legs, cuts are made, cheese is inserted into them and pressed so that the edges are glued together. It is more convenient to fry the stuffed shish kebab on the wire rack.

Description

Shish kebab - a great alternative to a meat dish. It can be easily and quickly prepared at home or fried in nature. You only need legs and ingredients for the marinade. The food turns out to be tasty, juicy and satisfying. During the frying process, it will thin out an amazing aroma that is simply impossible to resist.

The main advantage of chicken kebab is the ability to soak it just before frying. The marinating process will not be long, as is the case with pork or beef. At the same time, this does not affect the quality of the finished dish. Chicken kebab is an express option that allows you to quickly prepare a dish.

You can have an unforgettable weekend with chicken legs kebab if you marinate your meal according to a simple step-by-step recipe with a photo. It will not be difficult to make the dish, but it will definitely turn out to be delicious. You can cook barbecue outdoors on the grill or at home in the oven.

Advice! Vinegar is used in the proposed chicken leg kebab recipe. But if you wish, you can replace it with lemon juice or even wine.

Ingredients

(4 things.)
(1-1.5 tbsp. L.)
(1 tbsp. L.)
(2-3 pcs.)
(1-2 tbsp. L.)
(1 tbsp.)

Cooking steps

In accordance with the step by step recipe from the photo, you first need to prepare the meat. The essence of chicken kebab is its quick preparation. That is why you first need to cut the legs. They should be cut into small pieces. One leg should make about 5-7 pieces, depending on the original size. You need to cut right with the bones.

After the meat is prepared, it should be placed in a prepared container. A saucepan with a lid works well. You also need to add salt there (it is better to take a large one).

The next step is to add spices to the meat. You can give preference to ready-made seasoning made from natural spices. But it is not always possible to find it. An alternative is to add the required components yourself. The following ingredients are perfect for chicken meat: mustard, dill, coriander, sweet paprika, oregano, allspice, chili, dill, dried onion, black pepper.

It is recommended to use this particular composition, which will give the meat an amazing aroma and make the chicken taste more intense. The number of seasoning components and the proportion must be adjusted independently, focusing on the taste preferences of households. If a ready-made seasoning is used, add 15 grams of it.

It remains to mix everything well so that the salt and seasoning are evenly distributed over the surface of the meat.

Next, cover the pan (or the container in which the meat lies). It takes 30 minutes for the meat to absorb the aromas of spices. At this time, you can prepare the barbecue and light the coals, or preheat the oven. Next, you need to take a glass of mineral water (you need it with gas).

Pour the water into a container with meat.

You also need to put mayonnaise there. An ordinary store-bought fat content of 67% is suitable. Or, you can make mayonnaise yourself from sunflower oil and eggs.

All ingredients must be thoroughly mixed until smooth.

Now cover the pan and leave the meat to marinate. At the same time, you should prepare the onion. Many people call the onion prepared in this way the Kerch onion. You need to take the bulbs, peel them and rinse under running water. Then they are cut into thin rings (it is convenient to use a shredder).

The onion should be placed in a container that can be tightly closed with a lid, for example, in a container. You also need to add vinegar there. The onions should be marinated in a bowl while the kebab is fried.

Now you can start frying directly. To do this, the meat should be strung on skewers. In this case, those pieces in which there is a bone must be strung along it. By how many pieces to string on each skewer, you need to focus on the width of the barbecue.

It remains only to fry the kebab. For this, a brazier with coals must already be prepared. Turn the meat from time to time.

There are two indicators of meat readiness. The first is the appearance of a golden crust, and the second is the meat will cease to bleed. You can check the readiness with a sharp knife. As soon as the blood stops flowing, the meat can be removed from the grill.

While still hot, the skewers need to be removed from the skewers and the pieces are transferred to a large dish. On top you need to put pickled onions, which by this time had already managed to marinate well, since the vegetable rings were cut very thinly. That's all. The food is ready, you can try.

Enjoy your meal!

Mysteries and Secrets

The chicken is baked for a long time, so it is recommended not to intersperse it with anything other than onions. The rest of the vegetables can be baked separately.

The main problem when preparing a kebab from legs is stringing it. These chicken "parts" are quite heavy, and the meat is too tender and is torn apart by skewers. There are three ways out:

Use the barbecue grill.
Cut the leg into 3-4 pieces right through the bones and string each piece along the bones.
Put the "Bush legs" on two skewers and wield them at the same time. Checked - do not fall apart.

The choice of method is yours.

Thick places on the whole chicken legs are cut shallowly so that the kebab will cook faster and more evenly.

Supporters of traditionalism

"Merry picnic"

Kefir marinade

Exquisite perfection

Ketchup with mayonnaise

"Gift"

Shish kebabs in mayonnaise is probably the most popular variety of this dish in our country. But, oddly enough, the dish does not get boring. After all, what could be more appetizing than aromatic and tender chicken from the grill.

As a rule, the legs are marinated in mayonnaise with the addition of salt and pepper. We offer a slightly modified recipe that will add variety to the taste of the usual dish.

For barbecue, it is better to choose medium hams from chilled products. They will turn out to be quite juicy and, at the same time, will not burn during long cooking, like huge pieces.

Ingredients for shish kebabs in mayonnaise

Chicken legs - 6 pcs.
Onions - 5 pcs.
Tomatoes - 500 g.
Mayonnaise - 500 g.
Lemon - 1/2 pc.
Ground black pepper, salt - to taste.

Servings Per Container: 6.

Recipe for making shish kebabs in mayonnaise

Wash the legs thoroughly, trim off excess hanging fat, salt.
Tomatoes, peeled onions (3 pcs.) Pass through a meat grinder.
Add mayonnaise, juice of half a lemon, black pepper to the sauce and mix everything thoroughly.
In a container chosen for pickling, lay in layers: onion rings, meat, sauce, etc.
Put the legs in a cold place for at least 3 hours, and preferably overnight.
Pour coals on the bottom of the barbecue, pour them with a kindling, wait a minute and light them. The coals should burn out, be covered with a coating of ash, and the open flame should go out. You can also use firewood, only the process of turning them into coal will take longer.
Place the legs on skewers. At the same time, one puncture can be made in medium pieces, and two in large ones. This will not only hold them up better. It will also become easier to turn over, the legs under their own weight do not twist in the opposite direction. To avoid such problems, you can use a special grill.
Avoid open flames, otherwise the chicken skin will burn quickly.
Fry until the leg juice is clear.

Caloric content: 200 Kcal. Cooking time: 3 hours 3 minutes (including 3 hours for marinating).

You can serve shish kebabs in mayonnaise with any sauce you like. Ketchup and mayonnaise go well with it. Traditionally, fresh vegetables in large quantities, as well as greens, should be present on the table.

Such a dish will be a simple solution for treating guests who have come and for an ordinary family dinner in the country. Simple recipes can be amazing. See for yourself.

Spring May holidays are just around the corner. And by tradition, we always associate them with the opening of the dacha season and the preparation of barbecue. What it is not prepared from - pork, lamb, fish and, of course, chicken.

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

Chicken has soft and tender meat, and practically does not require pre-processing, especially for additional softening of the pulp. And basically, marinades are used in order to add additional flavors, as well as to preserve all the beneficial properties and juiciness during frying.

In order to do this, very simple ingredients are used, such as salt, pepper, onion and mineral water, for example. But there are also 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 shashlik can be purchased in the store, but nevertheless independently prepared, it cannot be compared with any store counterpart. After all, you can add everything that you love to it - various favorite spices, flavoring additives. And you will surely know what is in the composition and of what quality. That is why everyone strives to prepare meat marinade on their own.

It can be fried on charcoal grill or in the oven.

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

And this is no coincidence, kefir has a moderately sour taste, which contributes to a 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 keep all the juice inside, quickly fry it and get a beautiful golden brown crust.

That is, just the perfect marinade option.

For cooking, you can use any part of the chicken, and we will use chicken thighs. Their meat is not dry, moreover, it is covered with skin. This will keep the juice inside the bite and give the meat a nice crispy brown crust.

We need:

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

Preparation:

1. Wash and dry the meat with paper towels.

2. Cut the onion into thin half rings. Try to cut it as thin as possible, so it will more strongly saturate each piece of meat with its juice.

3. Place the chicken in a large container and sprinkle with onions slightly crushed in your hands. Stir and crush the onion slightly.

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 is the most delicious.

5. Add spices. You can also add any of them, including ready-made spices for barbecue. Well, if they contain thyme, or rosemary, or savory, they will give a pleasant aroma to the dish. You can add ground coriander, which, along with cumin, is a favorite Asian spice.

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

You can add a little turmeric or paprika for a beautiful, golden brown crust. But these are only useful tips, add those spices that you yourself like best. 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. Chop and add parsley. It is not necessary to cut very finely, later it will be necessary to remove it so that it does not burn when frying meat. Stir and press down well with your hand. Cover with a flat plate on top and press down slightly so that the marinade covers each bite of our chicken.

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

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

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

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

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

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, only add mayonnaise instead of kefir and that's it, we will get a completely different taste.

We need:

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

Preparation:

According to this recipe, we will cook the kebab on a wire rack in large pieces.

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

2. Peel the garlic and cut lengthwise into thin slices. Combine spices with salt, pepper and mayonnaise. You can use any spices you like.

3. Place the garlic plates under the chicken skin.

4. Then coat the pieces with the mayonnaise mixture.

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

6. Then put the meat on a wire rack and fry on hot coals until tender. The finished kebab will turn out to be ruddy, aromatic and very tasty.

Enjoy serving and serving.

I have 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, many harmful substances are released.

Whether it is true or not, one can only guess. But there is a recipe for such a marinade, and I am describing it. Therefore, whether or not to cook a barbecue in this way, everyone will decide for himself.

Marinade with vinegar and onions

This option for preparing meat for frying is very controversial at the moment. There is an opinion that meat with 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 are not zealous with the amount and percentage of vinegar, you can get a rather tasty, soft and juicy kebab.

Therefore, we will not disregard this method, and cook a chicken using it. 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 do not use this option for breast and fillets.

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

We need:

chicken - 2 kg
onions - 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

Preparation:

For kebabs, you can use a whole chicken and cut it into pieces. Or get thighs or shins and use them.

You can fry on a wire rack or skewers, whoever likes it more.

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

2. Peel the onion and cut into very thin half rings. Put it in a bowl in which we will marinate. Sprinkle with salt and squeeze until juiced.

3. Place the chicken pieces 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 are suitable. Also add bay leaves and pepper. To mix everything.

5. Cover with apple cider vinegar. You can also use regular vinegar 6 or 9%, but in this case, it is better to dilute it with a little water. Thoroughly mix the meat with the marinade and press down with your hands, then cover.

6. Leave to infuse. It will be enough to lie down for 1 hour, in exceptional cases, two hours. Not worth it anymore.

7. Fry the meat, as usual, until tender and golden brown.

Marinade with soy sauce

Any part of chicken meat is also suitable for such a kebab. Therefore, I leave the choice to you.

We need:

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

Preparation:

1. Wash the chicken and cut it into pieces if it is whole. Try to cut it in such a way that they are all about the same size. This is necessary for even marinating and frying the pieces.

And if there is an opportunity to cook, for example, from the thighs or legs, then it will be just perfect. Here, all the pieces are already the same size.

If you want the kebab to turn out to be more dietary, then you can remove the skin from each piece. By the way, in this case, the marinade will saturate all the pieces better.

2. Cut the onion into thin half rings. Chop the garlic.

3. Mix the soy sauce with lemon juice and pepper. In the recipe, I did not indicate that you need to use spices and salt. The fact is that soy sauce is already salty enough, so there is no need to add it.

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 meat. Put the chicken pieces in it and pour over the oil. If olive oil is not available, regular, odorless vegetable oil can also be used.

Stir in the meat so that each piece is coated with butter.

5. Chop the onion with your hands, pressing on it to let the juice out. You can mash the onion in a separate bowl, and then mix with the meat and stir.

6. And the last step is to pour out 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 the meat on skewers or place on a wire rack. Peel the onions thoroughly.

8. Fry on hot coals for 20 - 25 minutes, periodically turning the meat over and not letting the flames flare up.

The finished shashlik will be covered with a beautiful golden brown crust, will be soft, juicy and tasty.

With soy sauce and honey

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

We need:

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

Preparation:

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

2. To prepare, combine soy sauce, honey and lemon juice. Remove the zest from half of the lemon and add it to the liquid mixture. You only need to remove the yellow part of the zest. The white part is bitter and the meat can taste bitter.

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

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

4. Pour the marinade over the meat and rub it into the pulp. Leave to infuse for 30 minutes.

5. Then skewer and fry on hot coals until tender and a beautiful golden brown crust.

The sweet marinade penetrates very well into the structure of the meat and it tastes absolutely amazing and unusual.

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

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, and there you will find its description.

How to cook delicious chicken with ketchup and olive oil

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

We need:

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

Preparation:

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

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

The oil will create a light film on the surface of the piece and prevent the juice from flowing out. In addition, thanks to him, the shish kebab will turn out with a beautiful ruddy crust.

2. Season the meat to taste. Add spices. They can be used those that you usually use. It doesn't really matter. You can add a ready-made mixture for chicken kebabs, or just for chicken.

The only spice I always add, among others, is dried ginger powder. I like to add it to pork kebab marinades and any other. It gives a light spice, piquancy and allows you to achieve tenderness of meat.

If you love the garlic flavor, you can grind a couple of garlic cloves and add that too.

3. Add ketchup and mix everything. Any ketchup can also be used. Someone likes it sharper, so add a spicy variety. Well, or the one in the fridge. Stir the meat with all the ingredients.

4. Leave on for 30 minutes. This time will be quite enough for each bite to be saturated with juice and taste.

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

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

Fry for about 15 minutes. The meat is tender and will cook pretty quickly. Sprinkle with a little oil a couple of times during frying. Chicken fillet itself is rather dry, and in order to keep the juice inside and achieve a golden brown crust, 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 need:

chicken breasts - 2 pcs
large red onion - 1 pc
bell peppers green or red - 2 pieces
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

Preparation:

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

2. Peel the bell peppers and remove the stalk. Cut into large squares, about the size of diced chicken.

3. Peel the onion and cut into large rings.

4. Place meat and vegetables in a bowl and stir.

5. Prepare the marinade. To do this, rinse the cilantro and mint, transfer to the blender bowl. Add chopped green onions and garlic.

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

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

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

8. Fry on hot coals for about 30 minutes. Make sure that the flame does not burst out of the coals and does not burn tender meat.

You can also roast in the oven.

Serve with fresh chopped onions and fresh or grilled vegetables.

As you can see, the recipe uses cilantro. I know that not everyone loves her scent. But this cannot be an obstacle and refusal of the prescription. You can use parsley instead of cilantro. And it will also be delicious!

Spicy marinade for grilled chicken wings

We need:

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

Preparation:

1. Clean chicken wings from the remains of feathers, rinse thoroughly and dry with paper towels.

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

Peppers can be different in strength of bitterness, so see for yourself, add you one pepper, or two.

3. Rinse the lemon thoroughly and dry and grate the zest, and 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 the rest of the marinade on top. Press down with your hand.

Leave in a cool place for 3 to 4 hours.

6. Grease the wire rack with oil and place the wings on it.

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

The finished wings will brown and become beautiful and crispy.

Chicken shashlik with sour cream marinade from Stalik Khankishiev,

But such an interesting option is offered by the famous culinary specialist Stalik Khankishiev. The recipe uses orange peel, various spices, and even saffron. And this is no coincidence, because the recipe is Iranian.

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

Look quickly, this is real culinary art!

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

How to marinate chicken for a kebab to keep the meat tender

And so, let's summarize a small summary of our today's review. We've looked at various ways to marinate a kebab.

As you may have noticed, they are all divided into 4 main ways:

sour
sweet
sharp
neutral

"Sour" way

Chicken has soft and tender meat that does not require long aging in the marinade.

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

Sour ingredients also include vinegar, vinegar, or apple cider vinegar. You need to be careful with them, as they greatly soften the meat. Leave the meat in such a marinade for a short time, preferably no more than an hour.

Spices are widely used as additional ingredients. As a rule, these are various herbs with smells, 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 aroma.

Onion is added to almost all marinades, it secretes juice and soaks every bite, making it juicy.

To make the meat better retain juice and look beautiful when finished, olive or other vegetable oil is added, but odorless.

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

"Sweet" way

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

As a rule, when you want something “that”, different, then you can use it.

Soy sauce, or soy sauce with honey or mustard is used as ingredients for such options. Garlic and herbs are added for piquancy.

For the best 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 in the finished form it acquires completely new taste properties. So, if you "fantasize" with the ingredients, you may not even understand what kind of meat we eat. But it turns out delicious! Unusualness and piquancy bribe, and make you come back to such recipes again and again.

"Sharp" way

As a rule, such options are used if the meat is tough enough, or is on the bone. So, such marinades are often used to prepare spicy wings.

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

Well, honey or sugar can be used for a balanced taste. So that the meat does not turn out tough, vegetable oil is added. And for a better odor perception, lemon juice or zest is added.

"Neutral" way

I really don't know if such a category exists. But there are marinade methods that do not fall under the previous descriptions.

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

You can also marinate without mineral water, just using spices, salt, pepper and onions. This is the easiest of all methods.

in order for the meat to turn out juicy and tasty, try to use fresh or chilled chicken
if, nevertheless, your meat is frozen, then in no case defrost it in water or microwave. A large temperature drop will tear the meat fibers and disrupt their structure. The kebab will turn out to be wadded and not tasty. Only thaw chicken at room temperature
you need to cut meat for barbecue in equal pieces so that it is evenly marinated and fried
do not marinate chicken meat for a long time, especially in sour marinades. It's useless. As a rule, the time is enough from 30 minutes to 2 hours.
i am not a supporter of marinating chicken in mayonnaise. It is quite fatty and when heated, carcinogens are released, which are not at all beneficial to health.
when stringing meat on skewers, or putting it on a wire rack, be sure to remove the onions and herbs. They will burn from heating, and this will harm the appearance of the meat, make it ugly. In addition, from their burning, the kebab will taste bitter, which will ruin the taste.
for coals, use branches of fruit trees or birch. Their smoke has a pleasant smell. Do not use a tree or pine, they have a resinous smell and a bitter taste when burned
you need to fry the meat on hot coals. The heat should be sufficient for a quick roast. If the kebab is on the coals for a long time, the meat will dry out. If a fire breaks out on the coals every now and then, it will burn the meat on top and leave it raw inside.
when frying meat, do not leave the barbecue. Insidious tongues of flame will continually break out and burn the meat. Prepare a water bottle in advance to extinguish them
if the coals are barely smoldering and the heat is not enough, wave over them with special for such cases "makhalkas" so that the heat of the coals is enough. It is better to remove the meat at this moment from the grill
as a rule, it is necessary to fry a kebab from 15 to 30 minutes, depending on the sliced \u200b\u200bpieces
do everything with pleasure and good mood!