There is nothing better than spending time in nature with friends and family, taking a barbecue with you. However, to enjoy all the delights of meat, you need to have useful skills with regards to marinade preparation. Often people prefer to cook pork and chicken shashlik, we are interested in the latter option. You can stand the legs, wings or breast in one of the many delicious formulations. This includes mayonnaise, garlic sour cream, lemon juice, wine vinegar, and even kiwi. Experienced housewives have developed their own recipes, we will consider each of them in order.

How to choose chicken for barbecue

1. Choose chilled over frozen meat. Otherwise, after defrosting, all useful enzymes will disappear from the product, as a result of which the chicken will be considered unfit for consumption. The best option is considered to be a chicken carcass, the weight of which varies between 1.5-2 kg. It is this weight category that characterizes the most tender meat with an ideal percentage of fat content.
2. If you are unable to use a chilled composition, purchase a frozen one. However, defrosting the chicken should be done on the bottom shelf of the refrigerator. In no case do not use a microwave oven or running water for these purposes, otherwise the meat will lose its tenderness and tenderness. The fibers will become hard and dry, you will only notice this after frying the kebab.
3. If the meat is to be grilled, cut the whole carcass into portions. In the case when the kebab is cooked on skewers, cut fillet, drumstick, ham or wings are suitable. In short, everything that can be attached to the instrument is used. Of the listed parts of the carcass, the drumstick and leg (thigh) are considered the most juicy. With insufficient marinade, the sirloin area will turn out to be dry.
4. Some housewives make the mistake of removing the skin from the surface of the carcass during the pickling process. When you rub the chicken, the skin will give up some of the fat it needs. Due to this, the finished kebab will turn out to be juicy and tender. At the end of the aging period, the skins can be removed if you wish to obtain a dietary product. Shish kebab based on chicken hearts and liver is no less tasty.

Marinating chicken: important features

There are basic rules to follow if you want to marinate your chicken properly.

1. Choose the "right" utensils for the procedure. The best options are an enamel pan, glass or ceramic bowl. Never use aluminum and plastic bowls.
2. The duration of the aging of the meat in the marinade directly affects the final result. The longer you simmer the product in the sauce, the more tender the finished kebab will turn out. It is important to take special care when marinating the breast, overexposure will dry out the meat.
3. If the marinade contains soy sauce, add salt with extreme caution. Otherwise, you will end up with a bitter and inedible kebab. If breast is to be marinated, do not prepare diet sauce (fillets are dry without it).
4. Salt is known to draw out liquid. Many housewives recommend salting the bird before serving it directly to avoid drying out and stale fibers.
5. Chicken is a dietary food. We present the most popular poultry marinade recipes. The preparation of rabbit meat, turkey and other types of dietary meat is done in a similar way.
6. For the ultimate juicy meat, grill chicken skewers over hot coals. Place the skewers closer together so that the meat is partially in contact. At the same time, pour it with brine, after pouring the marinade into a half-liter bottle. Do not allow open flames to appear.
7. If you notice the presence of vinegar in the recipe, keep in mind that this is only a natural composition. A product marked "essence" or "table" will not work. Use wine or apple cider vinegar. Otherwise, the bird will turn into a washcloth, as its fibers become tough (vinegar draws out water and fat).

Marinade based on kefir

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

1. Wash the carcass. For kefir-based marinade, it is better to use the fatty parts of the chicken (drumstick, thighs, wings). Chop the bird into equal pieces, remove the skin if desired.
2. Pick up a suitable dish, put the meat in it and fill it with kefir. Pass the garlic cloves through a press, chop the onion in half rings, add to the meat.
3. Add your favorite seasonings, salt and pepper. Stir the chicken with your hands, cover the container with the meat with a plate, put it under a press (a bottle of water will do).
4. Leave the chicken to marinate for 2-3 hours. Do not rinse the meat before frying, pour the marinade on the kebab throughout the cooking process.

Garlic marinade

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

1. Prepare a bowl in which to mix the seasonings. Crush the garlic into it, add cinnamon, cumin and ground pepper, 30 ml in each. lemon juice. Stir the mass until smooth, proceed to butchering the meat.
2. Wash the chicken, pat dry with towels, peel off if desired. Chop the carcass into equal pieces, rub each piece with the cooked seasoning.
3. Transfer the meat to a deep container, a three-liter jar will do. Press, put in the cold for 2.5-3 hours. In another bowl, combine 60 ml. lemon juice and olive oil.
4. Chop the red onion into rings. Prepare a skewer, plant the meat, alternating with onion rings. Brush the chicken with the lemon juice and butter sauce and fry until tender.

Marinade with soy sauce

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

1. Chop the pre-peeled onions into rings, rinse the chicken shoulders and dry them with paper towels. Rub the chicken with pepper and salt.
2. Pick up a deep dish, lay out the meat and onion rings one by one (in layers), add the bay leaf. Squeeze the juice out of the lemon, mix with the soy juice, brush the whole dish with the composition.
3. Cover the container with marinated meat with a lid, let it brew for 6-10 hours. Open the crockery periodically and stir the contents.
4. After you skewer the chicken or place the meat on the wire rack, brush the shish kebab with the rest of the soy-lemon sauce. Depending on the temperature of the coals, the shish kebab is fried for 15-25 minutes.

Red wine marinade

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

1. Wash the prunes, chop into small pieces or rings. Do the same with the onion, then mix it with the prunes. Pour wine to the mass, pepper.
2. Chop the chicken, peel off the skin if desired. Marinate the poultry in the prepared sauce, transfer to a deep bowl and leave in the refrigerator for 4 hours.
3. Stir the meat with your hands throughout the marinating process. Do not rush to add salt, the procedure is carried out half an hour before cooking or after frying the kebab (before serving). Accompany the chicken with fresh vegetables and garlic sauce.

Marinade with kiwi

• Bulgarian pepper (imported) - 1 pc.
• kiwi - 3 pcs.
• chicken fillet (can be replaced with turkey) - 1.5 kg.
• purple onions - 5 pcs.
• fresh parsley - half a bunch
• fresh dill - 1 bunch
• coriander to taste
• salt and black pepper (chopped) - to taste

1. Peel the kiwi, rinse with water and remove the tough parts. Chop 3 onions into 4 pieces, mix with kiwi and send to blender. Turn ingredients into porridge. If you don't have a blender, use a home processor or meat grinder.
2. Wash and seed the bell pepper, chop it into rings. Do the same with the three remaining onions. Wash the chicken fillet, remove the foil and chop into chunks. The breast will be dry, so you can replace it with thighs or drumsticks.
3. Sprinkle the meat with coriander, pepper and salt, leave to lie down for a quarter of an hour. Grate chicken with cooked marinade porridge, send to a deep bowl. Mix with onion rings, cover.
4. Leave in a cool place for 45-60 minutes, shake the dishes occasionally. In the process of frying, grease the meat with the remaining sauce, sprinkle with herbs before serving.

Mayonnaise marinade

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

1. Rinse the chicken under the tap, let it drain, pat dry with paper towels. Any part of the carcass can be used for marinating, but the breast (sirloin area) will be preferred.
2. Chop the chicken into portions, salt and pepper the meat. Peel the onion, chop it into rings (if they will be strung on a skewer) or half rings (in the case of normal laying on a wire rack).
3. Mix chicken and onions, add seasonings, pour in mayonnaise. Knead the meat with your hands so that the marinade evenly saturates each piece. Cover the container with a lid, let stand for 3-8 hours. Leave the chicken to marinate overnight if possible.

Mustard marinade

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

1. Rinse the lemon, remove the peel with a thin sharp knife, chop it with a grater. Squeeze out the juice from the citrus, add mustard powder to it (you can first dilute it with drinking water). Pour in honey, oil.
2. Wash the bunches of dill and parsley, squeeze out the garlic, add the grated lemon zest. Combine with honey sauce, mix until smooth.
3. Rinse the chicken with water, chop into small pieces, you can first remove the skin. Rub the meat with marinade, transfer to the prepared glass dish. Cover, marinate the bird for 4-5 hours.
4. Brush the chicken with pepper and salt a quarter of an hour before cooking. Skewer or place on a wire rack, leaving no space between pieces. During the frying process, pour the sauce over the kebab.

Marinade with grapefruit

• ripe grapefruit - 2 pcs.
• chicken thighs or drumsticks - 2 kg.
• purple onion - 7 pcs.
• seasoning "Pepper mixture" - 7-10 gr.
• hops-suneli - 2 pinches
• salt to taste

1. Peel the onion, chop it in the shape of washers with a sharp knife (do not divide into rings). Wash and squeeze the grapefruit, do not remove the pulp.
2. Wash the chicken, dry it in a convenient way. Remove streaks and film, if present. Rub the meat with the spices mixed with salt.
3. Transfer the chicken to a bowl, cover with grapefruit juice. The liquid should cover the skewer completely, otherwise increase the amount of citrus.
4. Stir the marinade, add the onion, cover and let stand for 3 hours. Stir the mixture every 30 minutes to marinate the chicken evenly.
5. When stringing meat on skewers or laying out on a wire rack, alternate the chicken with onion washers. In the process of cooking, grease the kebab with sauce.

It's easy to marinate chicken for barbecue if you follow the practical advice. Consider the options for making sauce with the addition of kiwi, grapefruit, mustard. Make a marinade with mayonnaise, red wine, kefir, soy sauce. Choose fatty parts of the carcass to make the kebab tender.

Video: 11 marinades for chicken skewers

It is believed that chicken kebab is a budget option for a dish cooked over charcoal. And indeed it is. Poultry meat is much cheaper than pork, lamb, veal and beef. But, despite this, chicken kebab always turns out to be very juicy and tasty.

There are many ways to make such a dish for a holiday or camp table. In this case, the taste of the kebab completely depends on the selected marinade.

In this article, we will present you with several options for how you can soak meat for its further charcoal roasting.

Meat selection

What part of the bird do you need to use to make a delicious and juicy kebab? Typically, chicken breasts, legs, thighs, white meat or wings are taken for this. As for the back and neck of the bird, they are not suitable for such a dish, since they have a large number of bones.

It should be said that kebab of chicken hearts and ventricles turns out to be very unusual. However, not all housewives enjoy a giblet lunch. Therefore, we decided to present several methods of cooking meat dishes on charcoal.

The easiest chicken kebab recipe

The simplest to prepare is the kebab made using white poultry meat. This dish turns out to be very tender, juicy and tasty.

So how to make chicken skewers? To do this, we need the following set of products:

• medium fat mayonnaise (it is better to take olive) - 150 g;
• dried caraway seeds - ½ dessert spoon;
• large chicken breasts - 4 pcs.;
• table salt - 1.5 dessert spoons;

We process and marinate meat

Before marinating chicken skewers, poultry meat should be properly processed. If the breasts have been frozen, then they are completely defrosted and washed. At the same time, the skin and bones are carefully removed from them. As for the remaining pulp, then it is cut into large pieces. Also peel the bulbs separately and chop them with thick rings.

After the meat is processed, it is laid out in a bowl, and then seasoned with table salt, dried caraway seeds, mayonnaise and ground pepper. After thoroughly mixing all the ingredients, add onion rings to them, cover with a lid and leave in this form for 1-2 hours. During this time, the meat should marinate well, become softer and more aromatic.

Heat treatment

After marinating the meat, it is carefully strung on large skewers, alternating with thick onion rings. Next, the dish is placed over hot coals and cooked for about 20-25 minutes. In order for the poultry meat to become ruddy and soft, it is regularly turned over and made sure that it does not burn.

As soon as the chicken breast kebab is ready, it is removed from the grill and placed on a large plate decorated with green lettuce leaves. At the table, such a dinner is served along with fresh vegetables or some other side dish.

Making a kebab from chicken hams

We described above how to cook chicken skewers on skewers. But if for such a dish you decide to use not white poultry meat, but hams, then you will need real skewers. But first things first.

The presented chicken kebab recipe is good for those who want to cook a hearty and tasty dish, but do not want to spend a lot of money. To implement this option, we need the following products:

• semi-sweet red wine - 150 ml;
• dried rosemary - ½ dessert spoon;
• large chicken hams - 6 pcs.;
• table salt - 1.5 dessert spoons (add to your liking);
• white onion - 2 medium heads;
• ground pepper - a few pinches.

Meat processing and marinating process

How to marinate chicken skewers from hams? First you need to process the meat. It is completely defrosted and washed thoroughly. Next, the pieces are cut into thighs and legs (they should not turn out very large). After that, the meat product is laid out in a deep bowl and marinated. For this, the onion heads are peeled and rubbed on a fine grater. The resulting gruel is spread to the meat along with ground pepper, dried rosemary and table salt.

After mixing all the components, cover them with a lid and leave in this form for 60 minutes. Over time, a little red semi-sweet wine is poured into the meat. After stirring the products again, they are left at room temperature for 1.5 hours.

How to cook properly?

Chicken hams kebab must be cooked over very hot coals. To do this, the thighs and legs are carefully placed on skewers and make sure that they do not have hanging ends.

Due to the fact that such a kebab turns out to be quite large, it should be fried a little longer than the previous version. After installing the skewers on the grill, the dish needs to be cooked for 35-40 minutes. In this case, the meat should be constantly turned over so that it is well browned, but not burnt. By the way, it was for this purpose that we did not remove the skin from the thighs and lower legs.

As soon as the chicken hams kebab is cooked, it is removed from the grill and removed from the skewers. It is advisable to use such a dish hot along with boiled potatoes and big amount fresh herbs.

Cooking kebab from chicken wings

With the use of chicken wings, the kebab always turns out to be tender and juicy. In this case, it is very important to use honey-tomato marinade. With it, the dish will acquire an unusual taste and appetizing gloss.

So how to make chicken wings kebab? For this we need:

• fresh chicken wings - 10 pcs .;
• hops-suneli - 2 dessert spoons;
• olive oil - 2 large spoons;
• table salt, black pepper - add to your liking;
• fresh honey - 1.5 large spoons;
• tomato paste - 2 large spoons;
• green onions - 1 large bunch.

How to properly process and marinate meat?

Before preparing marinated chicken kebab, the meat product should be properly processed. The wings are completely defrosted and washed thoroughly in cold water. If there are hairs on the skin, then they should be singed over an open fire.

Do not cut the chicken wings in half. But if you think that such pieces are too large, then they can be divided into 2 parts.

After the meat has been processed, it is dried with paper towels and placed in a deep bowl. Next, they begin to prepare the marinade. To do this, combine olive oil, fresh honey, table salt, hops-suneli, tomato paste, black pepper and finely chopped green onions in one bowl.

The resulting mixture is spread over the wings and mixed well. Covering the meat product with a lid, it is left aside for 60-180 minutes. During this time, the wings should be marinated, acquire a pleasant aroma and color.

Cooking on the grill

Due to the fact that chicken wings are a rather bony part of the bird, it is better to fry them not on skewers, but on a regular barbecue net. It is placed on the grill, over hot coals, and then all the pieces of meat are laid out one by one.

Regularly turning the wings over, using cooking tongs, they are periodically greased with the sauce that remains in the bowl after marinating the product. After 25-35 minutes, the kebab should become completely soft and acquire a pleasant blush.

Having cooked chicken wings in honey-tomato sauce, they are laid out on a large dish and immediately served. It is advisable to use such a lunch with a lot of greens and a side dish in the form of french fries.

Cooking delicious kebabs in the oven

Surely many have heard that chicken kebab in the oven is in no way inferior to the dish that is made using hot coals. Of course, such a dinner does not have the smoke and aroma that are inherent in the classic barbecue. But if you do not have the opportunity to go out into nature, then the chicken heart shashlik in the oven will serve as an excellent alternative to a camp dish.

So what ingredients do we need to make this lunch at home? In fact, there is nothing difficult in preparing such a dish. To do it, you need to purchase the following products:

• table salt, hops-suneli, ground pepper - add according to your personal taste;
• chicken hearts (if possible, use only large ones) - 400-600 g;
• soy sauce - approximately 100 ml;
• tomato paste - 1.5 large spoons;
• olive or other vegetable oil - 2 large spoons.

Preparing the main product

Before making such an unusual dish in the oven, you should thoroughly process the chicken offal. Frozen hearts are thawed and then washed and unwanted veins and ducts are removed. After that, the offal is laid out on a towel, dried and placed in a deep bowl.

To make the chicken heart shashlik as tasty and aromatic as possible, it must be marinated. To do this, combine olive oil, soy sauce, table salt, tomato paste, ground pepper and suneli hops in one bowl. The resulting mixture is spread over the hearts and mixed well. In this form, the offal is covered with a lid and left at room temperature for 60-90 minutes.

How to form a shish kebab from hearts and cook it in the oven?

To get a real shish kebab in the oven, it is recommended to put chicken hearts on wooden skewers. This can be done in any way (along or across).

As soon as all the giblets are strung on a kind of skewers, they are laid out on a baking sheet, where baking paper is placed in advance. If desired, such a dish can be cooked on the wire rack. However, you will have to install a tray down to which the juice of the hearts will drain. By the way, you can pour a little liquid smoke into it. In this case, the kebab will turn out to be more aromatic and tasty.

After the offal is placed in the oven, it is closed and the temperature is set to 190 degrees. With this mode, the kebab is cooked for half an hour. In this case, the chicken hearts should become soft and ruddy.

How and with what to present to the dining table?

Having prepared chicken kebab at home, it is immediately presented to the table. For this, wooden skewers with hearts are laid out on a flat dish decorated with lettuce leaves.

It is advisable to use such a meal together with a fragrant sauce or any side dish. Chicken hearts go well with potatoes, as well as fresh vegetables and herbs. Bon Appetit!

Tips on how to marinate chicken for barbecue will come in handy for anyone who loves to cook tender, aromatic meat outdoors. Today, several successful recipes for chicken marinade are known at once, which can improve the quality and increase the nutritional value of dishes. The best of them are collected in our selection.

Classic chicken kebab marinade

The classic recipe includes a minimum of products. Ingredients: 2 chicken carcasses, 6-7 onions, a mixture of black and red ground pepper, salt to taste.

1. Chickens are cut in medium pieces. Each of them is greased with salt and pepper.
2. The onions are cut in half rings, after which they knead well with your fingers to let the juice flow.
3. The meat is laid out on a thick vegetable cushion. Further, the prepared products are alternated in layers.
4. The "tower" always ends with a bow.

Under a lid in the cold, the mass will marinate for 3-5 hours.

With the addition of vinegar

This option can be called the second classic recipe. Most often, chicken skewers are soaked with the addition of vinegar. Ingredients for 1.5 kg of poultry: 8 large spoons of purified water, table salt, 2-3 onions, a large spoonful of sugar, 4 large tablespoons of vinegar.

1. The chicken is washed, dried and cut into large pieces.
2. Each individual piece of meat is salted and placed in a deep bowl.
3. The onion is rubbed onto a coarse grater and then mixed with chilled water. Sugar and vinegar are added to the resulting marinade. Chicken is poured into it.

It is advisable that the bird stayed in the resulting mixture all night.

With onion

Onions are used to soften chicken fibers, make the bird softer, softer, and of course saturate it with a unique aroma. You need to take a vegetable in large quantities. Ingredients for 1 kg of chicken: 600 g of white onions, special spices for barbecue, salt.

1. The chicken is cut into large pieces.
2. All onions are peeled, washed and rubbed on a coarse grater. The vegetable mass is sprinkled with seasonings and salted, after which it needs to completely cover the meat pieces.
3. It is enough for the chicken to lie in the marinade for an hour.

Greetings dear readers. There are warm days outside, weekends are on the horizon, you can have a good rest with your family or friends. Let's make chicken kebab. If you are reading this article, you may be looking for a recipe so that the meat is not dry and tough.

Or maybe they just got bored. In any case, chicken kebab will diversify your taste sensations. But before, fillet, brisket or thighs are traditionally taken from chicken meat for barbecue. There is more meat, it is marinated well, but if it is not cooked correctly, the shish kebab turns out to be dry.

Of course, pork has fat that makes it juicier; chicken doesn't. Therefore, juiciness must be given during pickling. Below are some of the best recipes not only runet, but also our own.

Honestly, they used to think that chicken kebabs were a budget option and nothing more. But no, we just didn't know how to cook it)))). Plus, chicken is a dietary dish, and such meat is marinated faster than lamb or. In general, let's get started, first, let's pick up the meat.

Choosing a chicken for a kebab.

So, in order to get a delicious kebab, it is important to know how to choose the right chicken. Of course, homemade, meaty chicken will make a great dish. If you do not have one (and have nowhere to buy), it is best to buy products from trusted firms.

For barbecue, it is preferable to take chilled parts of the poultry. Frozen meat loses some useful properties and taste. However, if you only have frozen chicken in stock, do not be discouraged. Defrost it correctly and everything will be fine. We do this operation on the bottom shelf of the refrigerator or in cold water.

For frying on fire, it is preferable to use thighs or drumsticks, since they contain the most fat. This means that the kebab will be more juicy.

Never use a microwave oven or hot water to speed up the process! The kebab in this case will be rubbery and tasteless.

Preparing meat for barbecue.

After you have purchased chicken meat, you need to prepare it. If you have a whole carcass, chop it into the parts you need. Moreover, it is best to cut the breast as large as possible - this will make it juicier.

If you bought ready-made parts - fillets, thighs or drumsticks (I prefer such a variation and I advise you ...), no special preparations are needed - just wash the meat and select the appropriate dishes for the sourdough. And I do not recommend taking aluminum or plastic containers. Enamel, glass or ceramics work well.

Now that everything is ready, we will tell you how to marinate chicken so that the kebab is soft and juicy.

Marinade with mayonnaise and garlic.

These are the most popular marinade options we have. And most likely everyone knows how to cook it. 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.

And we will cook on a wire rack, in large pieces.

We need:

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

Wash the chicken and cut into 6 - 8 pieces.

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

Place the garlic plates under the chicken skin.

Then coat the pieces with the mayonnaise mixture.

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

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

We eat with pleasure.

Classic marinade with vinegar.

Chicken kebab is very tasty if the marinade is made with vinegar. And this recipe is more traditional. And so that the meat is not dry when frying, it is better to water the kebab during cooking with the same marinade.

Ingredients:

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

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.

Then we cook on charcoal, pouring with our marinade. It's so fast and simple, bon appetit!

Chicken shashlik in mineral water (video).

We had one case. They wanted to make a chicken kebab, and this idea arose just spontaneously. All the ingredients were in the fridge, they wanted to make a vinegar marinade. But the vinegar itself was not there.

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

Diet chicken skewers (with wine and onions).

This marinade will turn chicken fillets into a culinary masterpiece. All sources indicate that it is important not to take any acids for marinating the breast. Nevertheless, once having cooked a barbecue according to such a recipe, I was surprised - the fillet turned out to be juicy, spicy and soft.

We need:

• Chicken fillet - 1 kg;
• Dry white wine - 1 glass;
• Onions - 2 pieces;
• Olive oil - 1 tablespoon;
• Garlic - 2 cloves;
• Dry paprika, black pepper to taste.

Add all the spices to dry wine and warm it up a little. This is done to enhance the smell of spices.

Chop the onion into rings, chop the garlic. Fillets already cut in trays are ready for frying. We will make a small cut in each piece. Why, I will explain below.

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

And now the most important thing - we put pickled onions in the pocket of each fillet before frying. Together with it, you can put a circle of tomato or bell pepper. Such a dish turns out to be very tasty, and most importantly - dietary.

Marinade on kefir.

Kefir has a moderately sour taste, which contributes to moderate softening of meat. And the fact that kefir is fatty and rather 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.

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 - a bunch;
• Spices - any for barbecue or chicken - 1.5 - 2 tbsp. spoons;
• Salt and pepper to taste.

Wash and dry the meat with paper towels.

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

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

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.

Add spices. You can also add any of them, including ready-made spices for barbecue. It is good 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.

You can add some turmeric or paprika for a beautiful, golden brown crust. But these are just useful tips, add those spices that you like best. They will be needed in a total volume of about 2 - 2.5 tablespoons.

Add a teaspoon of salt and pepper to taste.

Chop and add parsley. It is not necessary to cut it 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.

Step 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.

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

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

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.

Quick marinade for barbecue (video).

Here's another quick marinade recipe. In fact, chicken kebab is always quick to make. But there are quick recipes among the marinades.

If you want a delicious kebab and very fast, then choose chicken. After a couple of hours, you can enjoy delicious kebabs.

Barbecue marinade with soy sauce and ketchup.

This recipe is certainly not for everybody, but we also like it, it brings a certain variety of tastes.

Ingredients:

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

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.

Juicy chicken kebab in the oven (video).

If you want a delicious shish kebab, but you can't go outdoors, you can cook a shish kebab in the oven. See and try. With such a marinade, you can cook chicken skewers on charcoal.

Spicy chicken wings kebab with sauce.

I really love spicy, especially spicy chicken kebab. Of course, the spouse does not favor such a hobby and has to eat less spicy food, but…. It's so delicious! With foam, in nature ... In general, this recipe is one of my favorites, and when we go out into nature with families, then for men I definitely make one batch on such a marinade.

We need:

• Wings or shins - 2 kg;
• Garlic - 4 cloves;
• Tabasco hot sauce - half a teaspoon;
• Olive oil - 3 tablespoons;
• Salt and spices to taste.

So, add Tabasco sauce, crushed garlic, and spices to the oil.

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

A sauce is ideal for such a kebab - mix natural yogurt with a teaspoon of mustard plus a lot of chopped greens.

We fry chicken kebab and eat with sauce, just delicious.

Lime and greens marinade.

Try to surprise your guests with this recipe. I personally did not think that chicken kebabs can be eaten so deliciously.

Ingredients:

• Chicken breasts - 2 pcs;
• Large red onion - 1 pc;
• Bulgarian green or red pepper - 2 pcs;
• Lime - 1 pc;
• Mint - 0.5 pcs;
• Cilantro - 0.5 pcs;
• Green onion - 4 feathers;
• Garlic - 2 cloves;
• Soy sauce - 2 tbsp spoons;
• Olive oil - 2 tbsp. spoons;
• Chili sauce - 2 tbsp spoons;
• Salt and pepper to taste.

Who does not like Kinza, you can remove it altogether or use parsley, which is also very tasty.

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.

Peel the bell pepper from seeds and remove the stalk. Cut into large squares, about the size of diced chicken.

Peel the onion and cut into large rings.

Place the meat and vegetables in a bowl and stir.

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.

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.

Then skewer, alternating between pieces of chicken, bell pepper and red onion.

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.

Tips for making chicken kebabs from personal experience.

I always add salt to the marinade. Everywhere they say that it draws out moisture and the meat will turn out dry. Once I followed this advice and suffered a fiasco (the authority of the kebab man was undermined ...), the chicken turned out to be completely not salty inside. So I put the salt in the marinade right away. The chicken will take as much salt as needed, and the rest of the ingredients will prevent the chicken from becoming dry.

Never peel off the skin! Otherwise, the kebab will be dry. Even if you don't eat it, be sure to leave the skin on during marinating and frying. It is she who will give the fat that saturates the meat and retains moisture inside.

Another secret - if you do not have time to properly marinate the meat, and you really want a shish kebab, then place garlic cut into thin slices under your skin. The meat will be saturated with aroma and will be much tastier. So you can whip up a kebab.

As discussed above, you need to choose the right pickling utensils. I have a ceramic saucepan, you can take an enamel, glass, but not plastic or aluminum!

The breast is not marinated for a long time - two hours are enough. If overexposed, it can dry out. But the rest of the parts can safely spend the night in the refrigerator. It is best not to cut the fillets into small pieces.

That's all for us, bon appetit. Write your comments below, join us on Odnoklassniki and support us on our channel in Yandex.Zen. Until then, see you.

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

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

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 give additional flavoring shades, as well as to preserve all the useful 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, self-prepared, 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 fatty and rather 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.

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. It is good 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 some turmeric or paprika for a beautiful, golden brown crust. But these are just useful tips, add those spices that you 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 it 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 on 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 golden 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 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 the wire rack and fry on hot coals until tender. The finished kebab will turn out to be ruddy, fragrant and very tasty.

Enjoy serving and serving.

I have met such an opinion that it is not advisable to cook chicken kebab 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 shish kebab in this way, everyone will decide for himself.

Marinade with vinegar and onions

This option for preparing meat for frying is currently very controversial. There is an opinion that meat with vinegar turns out 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 shish kebab.

Therefore, we will not disregard this method, and we will cook a chicken using it. I would recommend it for larger pieces of chicken such as thighs or drumsticks. That is, when the meat is on a large bone and large enough in size. 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 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 stir.

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 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 roasting 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 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 the container in which we will cook the 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 the 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 also using soy sauce, but add new honey notes, thanks to which the meat will get a completely different taste.

We need:

• chicken - 700 gr
• soy sauce - 1 tbsp spoon
• light honey - 1 tbsp. 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, mix soy sauce, honey and lemon juice. Remove the zest from half of the lemon and add it to the liquid mixture. You need to remove only 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 a 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, 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 rather 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 kebab will turn out with a beautiful ruddy crust.

2. Pepper 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 ground ginger. I like to add it to pork kebab marinades and any others. It gives a light spice, piquancy and allows you to achieve tenderness of the 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 dryish, 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 piece
• bell pepper 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. Remove the seeds from the bell pepper 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 the 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 add it to the 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, cilantro is used in the recipe. I know that not everyone loves her smell. 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. spoon
• turmeric - 1 tbsp. spoon
• ground coriander - 1 tbsp. 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 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 kebabs to keep the meat tender

And so, let's summarize a small summary of our today's review. We 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 very 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 is added 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 kebabs, 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 “dream up” with the ingredients, you might 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 don't really 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 spoil the taste.
• for coals, use branches of fruit trees or birch. Their smoke has a pleasant smell. Do not use a Christmas tree or pine, they have a resinous smell and a bitter taste when burned
• it is necessary 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 now and then burst 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 "makhals" 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 ​​pieces
• do everything with pleasure and good mood!

And just so that it always turns out to be tasty, soft and tender for everyone, and today's article will help.

Bon Appetit!