Tips on how to marinate chicken for barbecue will be useful to anyone who likes to cook tender meat in the open air. Today, several successful recipes for chicken marinade are known at once, which can improve the quality and nutritional value of dishes. The best of them are collected in our selection.

Classic marinade for chicken kebab

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

1. Chickens are chopped in medium pieces. Each of them is smeared with salt and peppers.
2. Onions are cut in half rings, after which they knead well with their fingers to let the juice flow.
3. Meat is laid out on a thick pillow of vegetables. Further prepared products alternate in layers.
4. The “tower” always ends with a bow.

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

With vinegar

This option can be called the second classic recipe. Most often, chicken kebab is soaked with the addition of vinegar. Ingredients per 1.5 kg of poultry: 8 large tablespoons of purified water, salt, 2-3 onions, a large spoon of sugar, 4 large tablespoons of vinegar.

1. The chicken is washed, dried and cut large.
2. Each individual piece of meat is salted and laid in a deep bowl.
3. Onion rubs on a coarse grater, and then mixes with chilled water. Sugar and vinegar are added to the resulting marinade. He poured chicken.

It is advisable that the bird stay 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 per 1 kg of chicken: 600 g of white onion, special seasonings for barbecue, salt.

1. 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 slices.
3. It is enough that the chicken lay in the marinade for an hour.

White or red chicken meat has many advantages, because it goes well with many products and in itself is tasty, soft, tender and inexpensive. Skewers of fillet are the “regular” of picnics and the marinade plays a key role in the preparation of this dish.

The calorie content of the finished barbecue varies between 120-200 kcal, and this "scatter" is explained by the use of additional ingredients.

How to marinate kebab chicken fillet: recipes for the best marinades

Traditionally, marinades are used to soften the fibers of meat and to give the finished dish a certain aroma and taste. There are many recipes - from simple to original:

Elementary

The composition of such a marinade includes: mineral water, vinegar, onions, salt and pepper, and the proportions are selected individually, and the main thing here is not to “go too far” with salt and vinegar.

Kefir

Per 1 kg of fillet: 250 ml of kefir, 0.5 kg of onion, herbs, spices. The use of ready-made seasonings is not forbidden, but you need to take into account that many of them already include salt. The meat is pickled for 3-4 hours (time depends on the size of the slices).

Mayonnaise-garlic

For every 100 g of mayonnaise, one head of garlic is required. Spices and peppers are added at one’s own discretion, and as for salt, it is used in very small quantities, and some culinary experts believe that wherever there is mayonnaise, salt is not needed at all. In this mixture, the fillet, cut into pieces, is aged 60-90 minutes.

With soy sauce

Per kilogram of pure meat you need: 350 g chopped with the finest half rings of onion, 2 tablespoons of soy sauce and lemon juice, pepper and a couple of cloves of garlic. There is no need to salt, due to the presence of soy sauce in the composition. Meat holding time - 2-3 hours in a cool place.

Citric

A regular lemon can act as a key ingredient, but experts say it is better to use lime. For 1 kg of fillet cut into pieces, 1 citrus, soy sauce, olive oil, chili sauce (2 tbsp. Each) are required. Garlic and any greens, including onion feathers, should be chopped in a blender. The fillet will be ready for use in the intended manner in an hour.

Iranian

Per 1 kg of chicken: 100 g of pomegranate juice (or white wine), 1 tsp each. saffron and dried orange peel, crushed into dust, a bunch of cilantro, 2 tbsp. l soy sauce and red hot pepper in the preferred amount. The meat should be marinated in the refrigerator for three hours.

Beer

For a kilo of fillet you need: 300 ml of beer, a couple of onions, cut into rings, ready seasoning with salt, oregano, pepper. The technology of pickling involves pre-rubbing pieces of meat with bulk ingredients. After, the fillet should be mixed with onions and pour beer. Marinated meat no more than an hour.

In own juice

On a kilo of fillet - 2 large onions, grated, pepper, spices, salt - in a preferred amount. The meat is pickled for at least 4 hours in a cool place, and for the best effect, you can put oppression on top.

How to make a classic chicken barbecue on the grill

It is commonly believed that vinegar must be part of the classic marinade. But this component is not particularly useful for the body, so it must be replaced with a lemon, from which it is easy to squeeze the juice.

The resulting amount of this noble liquid is enough to cook chicken kebab from 1.5 kg of meat.

The composition of the classic recipe, in addition to lemon juice, includes:

• a pair of finely chopped onions (or better - grated on a coarse grater);
• half a glass of water;
• a tablespoon of sugar.

The proportions of pepper and salt are determined independently.

Pickled chicken meat is strung on skewers, and during its frying on the grill, you can pour pieces not only with water, but also with beer.

Oven Chicken Kebab Recipe

For four servings you will need:

• chicken fillet - 800 g;
• bulb;
• 2 tbsp. l soy sauce and sour cream;
• greens, favorite spices and seasonings.

Technology:

1. Buy wooden skewers and soak them in water before cooking barbecue.
2. Cut the fillet into pieces and the onion into rings. Mix the ingredients.
3. Prepare a mixture of the remaining products, pour chicken, mix well and put in the refrigerator for an hour.
4. String pieces of meat on skewers, alternating them with onions.
5. Take the wire rack from the microwave oven, place it on a baking sheet, and put the skewers on top so that the pieces of meat do not touch each other.
6. Place the “design in a well-heated oven for 30-40 minutes.

Skewers of chicken breast on skewers

Ingredients per Serving:

• medium-sized chicken breast;
• seasonings and spices or “mixture of peppers”.
• one tablespoon of soy sauce and olive oil.

Cooking:

1. Cut the breast into pieces and put them in a bowl.
2. Add the remaining components, mix, cover with cling film and leave to marinate for half an hour, even at room temperature.
3. Soak wooden skewers in water, as this will prevent their carbonization.
4. Take a baking dish and pour so much liquid into it that it covers the bottom for a couple of centimeters.
5. Try to place the meat strung on skewers so that it "hangs" above the form filled with water. That is, skewers are installed on the sides.
6. Kebabs will be ready in 20-25 minutes after they are placed in an oven preheated to two hundred degrees.

If desired, on skewers, in addition to meat, you can string onion rings, cubes of zucchini and mugs of tomatoes.

1. Shish kebab is best prepared from chilled chicken fillet that has not been frozen.
2. The pieces should be the same size.
3. The average time for marinating chicken is 1.5 hours.
4. Mayonnaise is not the best ingredient, because when it is heated, carcinogens form in it.
5. Cooking time for chicken barbecue - no more than half an hour.
6. If flames burst from the grill, they are fought with a water bottle.
7. To make the finished barbecue even softer and juicier, it is recommended to include a small amount of vegetable oil in the composition of all recipes, and preferably olive.

Barbecue! How many pleasant associations are associated with this word! It is safe to say that as soon as humanity learned to use fire, the first variations of this tender baked meat appeared.

In the course of time, various combinations of spices began to be invented in eastern countries so that the aroma became more saturated and the taste more tender and juicy.

Perhaps the bird is the only species of living creature, all parts of the carcass of which can be easily used to prepare stunning meat dishes on a fire and coals.

And since chicken today is not only the most affordable, but also the cheapest product in stores, it is no wonder that every year there are more and more ways to cook it.

Fried soft pieces can languish over the heat to the desired state, not only on skewers, but also on special grills and even skewers.

However, not only the ability to fry properly makes this dish fantastically delicious - a lot depends on the marinade.

There are hundreds of different types of pickling, from the simplest to the most complex with a huge number of spices, oils, vegetables and natural ingredients containing acids, which allow the meat to be well marinated in literally minutes. To spoil the chicken is quite difficult, because it is tasty and spicy, spicy and sweet and sour.

Kefir kebab marinade

Kefiric acid can soften even very stiff meat fibers of domestic chicken or rooster. In this case, sourness will not be felt. Rather, a pleasant creamy sour aftertaste will remain.

Ingredients:

• Chicken (legs or thighs can be) - 2 kg.
• Kefir - 1 liter.
• Onions - 2-3 pcs.
• A mixture of peppers, salt, spices - to taste.

Cooking:

1. Grind onions in any way convenient for you, mix with kefir and spices. Salt to taste and mix well.

If you want to enjoy a delicious shish kebab quickly, then you can chop the onion with a blender or grate them. This will allow the onion to maximize juice.

2. Mix onion - kefir mixture with chicken. It is advisable that the mixture completely cover all the meat.

3. You can send it to fry in an hour, but it is better to give the meat the opportunity to saturate with aromas and gentle acid for 5 to 20 hours in the refrigerator.

The more the bird pickles, the more intense the taste and the softer the fiber.

4. Serve with fresh herbs, freshly baked crisp bread.

Bon Appetit!

Wine marinade for chicken kebab

One of the classic marinade options is wine. But it is worth remembering that any bird is best flavored with white wine, not red, because tannins can give excessive astringency, painted in an unsightly dark color and increase burning during frying.

You can choose any part of the chicken, even though the whole is pickled, but the flesh from the thighs or the breast is best.

Ingredients:

• Chicken meat - 1.5-2 kg.
• Onion - 3 pcs.
• White wine (preferably table) - 1 glass.
• Basil, dill, parsley - 0.5 bunch each.

Cooking:

1. Cut the onions into thin rings or half rings so that they give their juice better.

2. Cut the greens as finely as possible.

3. Cut the pulp into slices of equal size so that they can be uniformly marinated and also fried equally.

4. Put a layer of meat pieces in an enameled pan, then sprinkle with salt, pepper, herbs and cover with onion slices. Repeat layer by layer until all components are complete.

5. Allow the billet to stand for 10 minutes and mix all the layers well together, trying to shake them well so that the onions along with the greens give juice and the slices are saturated with them.

6. Pour wine into the pan and mix well again. Put insist on 1.5-2 hours under a little oppression. During this time, tartaric onion acid will soften the workpiece and give a noticeable aroma.

Bon Appetit!

Mineral water marinade

Thanks to the carbon dioxide contained in sparkling water, the marinade very quickly penetrates into slices and after half an hour or an hour you can enjoy the view of the kebabs beautifully laid out on the grill.

Ingredients:

• Chicken - 1.5-2 kg.
• Mineral water - 1.5 liters.
• Onions - 2-3 pcs.
• Lemon - 1 pc.
• Dill, basil - ½ bunch.
• Spices, salt - to taste.

Cooking:

1. Cut the chicken into parts and / or rinse already prepared parts of the same type (legs, thighs, pulp, etc.).

2. Onion, chop greens, squeeze the juice of lemon on them. Add your favorite spices, a little salt, squeeze thoroughly with your hands so that the onion slices give juice.

3. Mix with chicken, mix thoroughly so that the pieces of the main ingredient are covered with a mixture.

4. Pour mineral water so that it completely covers all chicken pieces. Leave to soak literally for half an hour, but it is better for 1-3 hours.

In no case do not use special healing mineral water - it will give the food a specific aftertaste that will kill all the goodness.

5. Send baked on hot charcoal charcoal grill on both sides until cooked.

Bon Appetit!

Pomegranate pickle

The cooked bird receives a rather original taste thanks to pomegranate juice. There is such a gentle sweetish sourness, which can be felt when adding the famous Narsharab sauce to any meat dish.

Ingredients:

• Chicken (any part or whole) - 2 kg.
• Pomegranate juice - 2 cups.
• Onion - 3 pcs.
• Mint, basil - 1 bunch each.
• Olive oil - 4 tbsp. l
• A mixture of peppers, salt to taste.

Cooking:

1. Crumble the bulbs with a thin quarter - rings. Finely chop the greens with a knife. Mix, salt, pepper and shake hands well, so that the mixture gives juice.

2. Chicken into identical pieces, mix with onion mixture.

3. Pour pomegranate juice, send to the refrigerator for 3-5 hours.

4. Add the oil, mix everything thoroughly again so that the pickled pieces are wrapped in oil, leave to infuse for at least another half hour.

The oil will create a kind of film that will hold the marinade inside the barbecue, it will be very soft and juicy even after prolonged languishing over the coals.

5. Put the pieces on a wire rack and fry on the grill until cooked.

Bon Appetit!

Marinade with mayonnaise

The simplest and fastest classic version of chicken marinade is regular mayonnaise, because it also contains salt, mustard, which are enough to give the dish an original taste. But for a more delicate aroma, it’s still worth adding a little onion.

Ingredients:

• Chicken fillet –1.5-2 kg.
• Mayonnaise - 200 gr.
• Onion - 2 pcs.
• Ground pepper, salt to taste.

Cooking:

1. Cut the well-washed and dried chicken fillet into two centimeter cubes and put in an enameled bowl or pan.

2. Grate one onion, mix with mayonnaise.

3. Cut the second onion in half rings, send to meat. Pepper, lightly salt and mix.

It is not worth adding too much salt, because mayonnaise is usually already quite salty.

4. Season the onion-mayonnaise dressing, mix well, send for at least half an hour to pickle in a cool place.

It will be better if you have several hours left - then the fill will be able to soak the fillet completely, which will reduce the time of its frying and give a special delicate taste.

5. Put the pickled cubes on skewers and fry until tender.

Bon Appetit!

Tomato Marinade

In Georgia, they like to use ripe tomatoes. But if you don’t have them at hand, then tomato paste is quite suitable, which will give the chicken a sour - sweet original taste.

Ingredients:

• Chicken fillet - 1.5-2 kg.
• Tomato paste - 200 gr.
• Spices, salt, red and black pepper, onions - to taste.

Cooking:

1. Cut the fillet into cubes or the same rectangles, put in a pan.

2. Add tomato paste, season with red and black pepper, add salt and add your favorite spices.

Tomato paste can easily be replaced with your favorite ketchup.

You can use special Caucasian sets of spices for barbecue and onions at your discretion.

3. Mix well, refrigerate. You can let the slices soak for 1 to 24 hours, and then string on skewers and grill on the grill.

Bon Appetit!

Honey and Soy Chicken Marinade

Do you like smoked wings? This aroma is obtained by pickling with ordinary soy sauce. And if you add an incompatible combination of honey and garlic? Yes, you were not mistaken! Adding honey - garlic mixture to soy sauce you can get a completely amazing unexpectedly great new taste that will win you over from the very first bite!

Ingredients:

• Chicken breast - 1 kg.
• Soy sauce - 150 ml.
• Honey - 1 tsp.
• Garlic clove - 2 pcs.
• Salt, pepper - to taste.

Cooking:

1. Cut the chicken breast into two-centimeter cubes. So they are quickly consumed by our special sauce and fry in a matter of minutes.

You can replace the breast with wings or legs.

2. Grind the garlic, combine with honey and soy sauce. Slightly add salt, pepper, and then beat thoroughly with a fork to get a homogeneous mixture.

3. Pour the chicken with honey - garlic - soya marinade, mix and leave to soak for at least 1 hour.

The taste will be maximally revealed if you pickle for about 3 hours.

4. Put pieces on skewers or skewers and send to bake over well-burned coals.

If there is too much heat, the sweet crust is caramelized and burnt. Although it can be very easily removed, it is still advisable not to bring to such a state.

5. Serve with herbs and vegetables. Charcoal-baked potatoes are ideal as a side dish.

Bon Appetit!

Garlic Green Marinade

Although it seems that the green color of the sauce can spoil the taste of pleasure, in fact, it is the green juice that will allow you to achieve the consistency of a juicy marinade and slightly soften the sharp garlic note.

Ingredients:

• Chicken fillet - 1 kg.
• Garlic clove - 5 pcs.
• Dill, parsley, green onions - ½ bunch.
• Sunflower oil - 4 tbsp. l
• Ground pepper, salt to taste.

Cooking:

1. Cut the fillet in equal slices, which can be eaten “in one bite”.

2. Grind garlic with herbs on a blender and mix with sunflower oil until a uniform sauce is obtained. Salt, pepper.

3. Pour the chicken with the mixture, mix well, so that the green marinade completely covers all the pieces, let it brew in the refrigerator for about 2 hours.

4. Fry in the usual way on the grill, serve with bread and sour cream.

Bon Appetit!

Coffee marinade

Oddly enough, this marinade is ideal not only for beef, but also for any bird. There is a note of either smoked meats, or the taste of sage. But none of the guests can ever guess what exactly gave such an amazing taste and aroma.

Ingredients:

• Chicken - 2 kg.
• Hot dissolved coffee of medium strength - 1 liter.
• Onion - 4 pcs.
• Basil, mint - 1 bunch each.
• Olive oil - 4 tbsp. l
• Pepper, salt - to taste.

Cooking:

1. Cut the chicken into identical small pieces.

2. Grind greens and onions with a blender, salt, pepper, mix with oil.

3. Pour chicken into the resulting sauce, pour in hot coffee and mix. Allow to cool slightly, send in the refrigerator for 2-3 hours.

4. Fry in a special grill on the grill until cooked.

Bon Appetit!

Video recipe - Shish kebab in Iranian style from Stalik Khankishiyev

The secrets of the perfect chicken kebab

It is worth revealing a couple more secrets that will help you prepare the perfect kebab of poultry:

• In no case should you marinate in aluminum dishes - it will give an oxidizing effect
• The longer you let the meat soak in the cooked marinade, the tastier the finished dish

• If, to speed up the cooking process, you chop the onion with a blender or grater, then it is advisable to fry it after 0.5-2 hours so that the onion does not soften the fibers to the point where the pieces just begin to fall apart.
• In preparation, you should try to cut pieces across the fibers so that they do not taper off when frying, but look beautiful and delicate.

• The larger the pieces, the more time they require for pickling and then can be unevenly fried.
• The ideal size of chicken slicing is 2 cm.

Bon appetit and pleasure from a gentle, appetizing, aromatic barbecue!

Not every national dish can enter the cuisine of other nations like barbecue in Russian. They like to use it outdoors in a warm, friendly company, rejoicing both at the meeting and at the delicious food.

For a long time the Armenian dish took root in our kitchen, underwent some changes and became available to almost everyone. Not a single trip to the country, to nature or to the sea is complete without a barbecue.

In addition to lamb, almost any meat, fish is used for making dish, and vegetarians are happy to enjoy shish kebabs made of vegetables. One of the budget and dietary options is chicken skewers.

How to choose meat for chicken kebab

For a gentle barbecue you need a carcass of a young chicken weighing no more than 1.2-1.5 kg. And buy it better when chilled.

If frozen meat is at your disposal and there is time, then it is better to thaw it in the refrigerator. It is not necessary to put the chicken in a heat or microwave, as from a quickly thawed product you can get a hard and not enough juicy kebab.

In order for the barbecue on skewers to be moderately fried, but not dry, the chicken must be divided into small pieces. The most moody thing in cooking is the chicken fillet, you need to pickle it correctly, otherwise the meat may simply dry out.

The hips are easiest to fry, rarely which can ruin their tenderness and juiciness. Offal - hearts and liver are also excellent for cooking chicken kebabs.

Suitable for pickling dishes

For proper pickling, suitable dishes are also needed. Glass, ceramic or enamelled steel containers are best suited.

But wooden bowls or aluminum should not be used. Wood has the ability to absorb liquids, and aluminum in a certain environment can give a chemical reaction of oxidation.

It is also better to refuse plastic, since it is often a toxic material.

Marinades

A lot depends on the choice of marinade, for example, what kind of taste the kebab will have, aroma, which meat will be soft and juicy.

Yes, and sometimes time is running out and I want to pickle a chicken, as they say, quickly.

So, how to marinate a chicken for barbecue?

There are plenty of options and according to the situation and personal preferences, you can choose something suitable for yourself and your company.

Beer is often involved in recipes for various dishes and pastries, and here it is even suitable for barbecue marinade. Speaking of chicken, wings are best for this recipe.

Wings should be washed in warm water and put in a bowl. And then add spices, salt, onion rings and pour beer.

And that’s all, in 2.5-3 hours the fragrant kebab wings will be ready.

Kefir

The familiar fermented milk product here acts as the original basis for the marinade. For this recipe, any parts of the chicken, including filet, are suitable.

2.5 kg of meat goes:

• Half a liter of kefir (it is better to refuse fat-free - the fatter the better);
• 2-3 onions;
• Garlic - 2-3 cloves;
• Any spices familiar to you;
• Salt and pepper.

Chicken is divided into small portions, placed in a prepared container. Kefir also goes there, then large onion rings and garlic, passed through the press.

All should be salt, pepper and mix. Leave for 2 hours under oppression in the refrigerator and the fragrant chicken can be strung on skewers!

On mineral water

In modern kitchens, mineral water is often used to prepare a variety of dishes, replacing ordinary water with it. So, as a marinade, she established herself well.

This recipe is perfect if you take chicken breast as a barbecue.

For one liter of mineral water is enough:

• 2 kilograms of breast;
• 3 onions;
• One lemon and one tomato each;
• 0.5 cups of vegetable oil;
• Spices, herbs, salt to taste.

The chicken is cut into pieces and laid in a bowl in which she has to pickle. Onions should be cut into rings, but not very thinly.

All ingredients are added to the meat, mixed thoroughly. And the final chord - everything is filled with mineral water.

This method of preparation is not fast, the meat should lie in the marinade for at least 5 hours, ideally leave it overnight.

The chicken will go well with lemon and tomato rings.

Sour cream

Sour cream marinade is suitable for those who do not like too spicy or spicy dish. Sour cream balances all ingredients without interrupting the aroma and taste of natural meat, complementing it harmoniously.

For a barbecue in sour cream you will need:

• 1 kg. chicken (suitable as slices with a bone, and breast fillet);
• 250 gr sour cream;
• 3-4 cloves of garlic;
• Fresh greens (can be replaced with dried);
• Salt.

Garlic and herbs are chopped. The chicken is carefully rubbed with this mixture with the addition of salt, then sour cream is used and everything is mixed.

This option is for those who are in no hurry, since the chicken should be in the marinade from 12 to 24 hours.

Based on mayonnaise

Mayonnaise sauce can be found in almost everyone’s refrigerator and has been successfully used for pickling meat and fish.

The chicken in the barbecue mayonnaise deserves attention, since its juiciness cannot be expressed in words.

For this recipe, it is better to take the drumstick and use the grill for frying. For 1 kg of chicken you will need:

• 75 ml. mayonnaise;
• 3-4 bulbs;
• Salt and pepper.

The cooking is very easy, the chicken should be washed in cool water, salt carefully, add pepper.

Mix everything and leave the meat to “rest” for 20 minutes.

After that, mayonnaise goes to the chicken (care must be taken that each piece is coated) and onions, sliced \u200b\u200bin rings.

To make the chicken soaked in mayonnaise, it should be left at room temperature for an hour and then sent to the refrigerator for the night.

If there is no time, then do not clean in the cold, but leave it warm for 3 hours.

The main thing in this case is not to forget about the meat, otherwise it may disappear.

When frying such meat, it is better to sprinkle it not with water, but with wine.

A video on the preparation of barbecue in mayonnaise is presented to your attention:

Acetic

In order for the kebab chicken to get a special pickled taste and tenderness, you can use the recipe with the addition of wine vinegar. In this case, whole legs or thighs are perfect.

For 1 kg. product required:

• Onions - 2-3 pieces;
• A tablespoon of vinegar;
• Salt and pepper.

Chicken legs should be divided into pieces, put in a bowl, add salt and pepper. Onions are cut in half rings and added to the meat, vinegar is also poured there.

Everything is mixed, and then the meat needs to be closed with a lid and sent to the refrigerator for three hours.

  Continuing the theme of barbecue ... Marinade, dishes, cooking - everything is important!

Do you like spicy? If so, then burning Adjika with horseradish and tomatoes will be to your taste. Look for recipes By the way, to a barbecue it will be a great addition.

Learn everything about balsamic vinegar that you don’t yet know about it. Where? And here in this Use balsamic to good use!

Quick nutty

This recipe is the best suited for cases where there is no time to wait and at the same time, everyone will appreciate the original taste of the chicken. Use for cooking better sliced \u200b\u200bchicken.

For barbecue with nuts you will need:

• 1 kg. chicken fillet;
• 1 onion;
• Half a glass of walnuts (you can replace peanuts if necessary);
• 2-3 cloves of garlic;
• 0.5 tsp of turmeric, ground cumin, red and black pepper, 1 tablespoon of ginger (this is a standard recipe, so you can pick up a set of your favorite spices yourself);
• 2 tbsp. tablespoons of soy sauce;
• A glass of vegetable oil;
• Salt.

So that the meat was ready in 30 minutes, the chicken should be cut into small parts.

Finely chop the onion, pass the garlic through a press, chop the nuts in a mortar. If you take raw peanuts, then it must first be roasted.

Combine all ingredients with meat, mix and leave for half an hour. And that’s it, the spicy chicken for flavorful barbecue is ready!

We suggest you familiarize yourself with the recipe for marinade in Iranian:

Soy lemon

This unusual method of pickling is somewhat different from the previous ones. In this case, not only the chicken is placed in the marinade, but also vice versa.

We will need two types of marinade. For 1 kg of meat:

• 0.5 liters of water;
• 100 gr. freshly squeezed lemon juice;
• A tablespoon of black pepper;
• 3-4 cloves of garlic;
• 1 tbsp. a spoonful of salt.

The marinade is prepared in lukewarm water so that the salt dissolves and is injected into the chicken pieces using a syringe.

Second marinade:

• 100 ml white wine (it is better to take dry);
• 1 tbsp. a spoon of honey;
• 10 gr. ground red pepper;
• 15 gr ground nutmeg.

Honey is added to the wine, previously melted to a liquid state in a water bath and spices. This marinade soaks the meat on top.

The chicken will last three hours in the refrigerator to turn into a wonderful and tender meat for barbecue.

Oriental Chicken Kebab

This method of pickling gives the kebab a crisp and gives where to cook cook's fantasies, as you can use any spices to your taste. For eastern barbecue, a whole chicken is suitable, divided into portions.

For cooking you will need:

• One large chicken;
• 2 onions;
• 5-6 cloves of garlic;
• 100 grams of mayonnaise (nonfat is better not to use);
• 100 grams of any ketchup;
• Salt, spices to taste.

Chicken is chopped into small pieces. Onions and garlic must be peeled and chopped on a blender. The chicken should be coated with onion-garlic gruel.

In a separate bowl, a mixture of salt and spices is prepared, the combination of which is chosen independently. Then it, mayonnaise and ketchup are added to the meat and everything is mixed. And that’s all, meat can be strung on skewers almost immediately. Tasty, simple, and most importantly fast!

You can learn some more ways to marinate chicken kebab in the video:

The secrets of pickling chicken

Shish kebab, like any other dish, has its own little secrets and subtleties of cooking. What is worth considering, and what is better to refuse to get a fragrant, juicy skewers of chicken?

1. Whatever marinade is chosen, it must completely cover the pieces of meat;
2. When choosing dishes, it is better to give preference to deep containers with a lid;
3. Most marinades will work faster and give more taste if the meat is placed under oppression;
4. So that the thick marinade does not remain on hand, you can use a package in which a chicken with all the ingredients is placed;
5. A good shake is enough to make the meat well coated with marinade;
6. Do not use vinegar marinade for cooking thighs and wings, otherwise it is likely to get dry and hard skewers;
7. When choosing a marinade, it is necessary to take into account which meat is going to be pickled, not every recipe is suitable for all parts of chicken carcass;
8. You cannot marinate frozen meat. And it is advisable to avoid defrosting in the microwave.

We hope that now you know exactly how to properly marinate chicken skewers and in the near future, cook meat in this way. Chicken is a low-cost dietary meat. It is easy to prepare and pleasant to eat, and in combination with vegetables, the dish also becomes useful.

Delight yourself and loved ones with a delicious and fragrant chicken kebab! As an afterword, we want to leave you a video with the stages of cooking a delicious chicken kebab with an unusual marinade:

The pleasant burden of cooking kebabs in most families lies on men's shoulders. For men it is easier to cope with pickling meat, requiring considerable physical effort when kneading with onions. However, there are options for the preparation of barbecue, which do not require the use of physical force, but require attentiveness, imagination and even tenderness - qualities that are fully endowed with the representatives of the beautiful half of humanity. Such kebabs can safely include kebabs of fish, vegetables, and, of course, the hero of our today's story - chicken skewers.

How to cook chicken skewers? There are a great many recipes for making chicken skewers. They don’t flavor chicken marinades with anything, trying to cook tasty and mouth-watering barbecue. The most incredible sauces, vegetables, fruits, the most unthinkable and refined spices and herbs come into play. Starting with garlic and lemon known to everyone and ending with pineapples and mango chutney unimaginable for many. Chicken kebab, like no other type of kebab, allows you to fully express your imagination and reveal your creative culinary potential.

And the main secret here is in the chicken meat itself. Tender and juicy chicken does not require long pickling in order to become softer. Moreover, even if you just grease portions of chicken with your favorite sauce, string them on skewers and fry over coals, a delicious and mouth-watering barbecue is already guaranteed to you and your friends. However, as in the preparation of any other dish, in the preparation of chicken skewers there are both subtleties and small secrets.

Today, "Culinary Eden" has collected for you the most important tips and recipes that will surely tell you how to cook chicken skewers so that it turns out juicy, tasty and fragrant even for those who are going to cook it for the first time.

1. In order to cook a truly delicious kebab of chicken, you need to choose this chicken right. The best chickens for barbecue, grilling and frying are birds aged from ten weeks to twelve months and weighing from 900 grams to 1 ½ kilograms. The meat of such chickens has the tenderness and softness necessary for cooking kebabs, and therefore does not require you from unnecessary manipulations required to soften it. When choosing between frozen and chilled chickens, try to choose the latter. Chilled poultry is noticeably superior to frozen poultry both in softness and in taste. If for some reason you have to use frozen chicken, defrost it gradually by placing it on the bottom shelf of the refrigerator, because quickly defrosted chicken in the heat can become dry and stiff. It is equally important to pay attention to the freshness of the bird. Carefully inspect and smell it before buying. Fresh young chicken should have a round breast, a skin of a gentle, even cream color. The tip of the bone on the breast should be elastic. Fresh chicken and it smells nice, a bit sweet.

2. For the preparation of barbecue, any parts of the chicken are suitable. Usually it’s enough to chop whole chicken carcass with not too small portions. However, it should be borne in mind that chicken kebab always turns out to be a bit drier than kebab from other parts of the carcass. And the most delicious, tender and juicy chicken kebab turns out. Whether you should leave the skin is a matter of your personal taste preferences, this will not affect the quality of the finished barbecue. Of course, chicken skewers with skin will be slightly fatter than skinless chicken skewers.

3. Let's try to cook the simplest chicken skewers with garlic and lemon. Chop two kilograms of chicken in portions and lay in a deep bowl. Cut a large onion into half rings and slightly mash with salt until juice is highlighted. Four cloves of garlic, cut into thin petals. Chop a small bunch of parsley. Add the onions, garlic and herbs to the chicken and mix, gently rubbing the ingredients into the poultry meat. Then add the juice of half a lemon and black pepper to taste. Mix everything thoroughly again and leave to marinate in a cool place for two hours. Fry over the coals.

4. More refined is the kebab of chicken, pickled in white wine and tomatoes. Chop two kilograms of chicken in portions, stuff with pieces of garlic and grate lightly with black pepper and ground coriander. Cut three large onions into rings, four tomatoes into slices. In a separate bowl, mix ½ lemon juice with ½ cup white wine. Put half the chicken in a deep dish, put half the onion and tomatoes on top, then put the remaining chicken and the remaining onion and tomatoes on it. Pour everything with a mixture of wine and lemon juice and carefully remember with your hands, trying not to disturb the alternation of layers. Leave to marinate for three hours in a cool place. Fry over the coals.

5. It is very easy to marinate chicken with tomato paste and zira. Place three kilograms of chicken thighs in a marinating dish. Add 150 gr. tomato paste, 1 teaspoon of zira (cumin), mashed in the palms, ½ teaspoon of ground red pepper, salt to taste. Mix everything thoroughly and leave to marinate for 2 hours. Fry over the coals. Serve with spicy sauce and pickled onions. Garnishing onions for a side dish is very simple. Cut the four medium onions into half rings, put in a deep plate, sprinkle with vinegar, sprinkle with salt and finely chopped cilantro. Stir well and marinate for one hour. Onions thus prepared turn out to be very juicy, aromatic and not at all bitter.

6. From very small, young chickens, incredibly tasty and tender kebabs are obtained. Three chickens weighing no more than 300 gr. each, cut in half. In a separate bowl, mix 30 g. sour cream, 1 tbsp. spoonful of lemon juice, 1 finely chopped clove of garlic, salt and pepper to taste. Smear the halves of the chickens with the prepared sauce, put on skewers and immediately fry over the coals. Instead of skewers, you can use a special grill. Garnish the prepared barbecue with slices of lemon and serve with vegetable salsa.

7. Very tender kebab is obtained from chicken marinated in yogurt or kefir. Chop two kilograms of chicken into small pieces and put in a deep bowl. Add 4 onions, chopped in half rings, 3 finely chopped garlic cloves, 100 gr. cilantro or parsley, black pepper and salt to taste. Mix everything thoroughly and pour ½ liter of yogurt or kefir. Leave to marinate in a cool place for 2 to 3 hours. Fry over the coals.

8. Unusual Indian flavor will give your picnic chicken skewers with pineapple and mango chutney. Prepare your chutney in advance. To do this, peel and remove the bone from two medium-ripe mangoes. Cut the mango pulp into small cubes and fry in 2 teaspoons of butter for 5 to 7 minutes until soft. Then add one finely chopped hot chili pepper, two chopped garlic cloves and simmer all together for a couple more minutes. Cool the finished mixture and grind in a blender until smooth, adding 1 tbsp. spoon of apple cider vinegar, 2 tbsp. tablespoons of vegetable oil, salt, sugar and curry powder to taste. Leave your curry in the refrigerator for 1 to 2 days. 1 ½ kg. chop the chicken in portions and marinate in mango chutney for three hours. Peel two medium-sized pineapples and cut into 1 cm slices. String chicken pieces on a skew, alternating them with pineapple slices. Fry over the coals. Serve with leftover mango curry, fresh herbs and vegetables.

9. Chicken skewers can be cooked at home in the oven. 1 ½ kg. chop the chicken into 2 cm thick cubes and fold in deep dishes. Add 1 teaspoon of turmeric, 1 teaspoon of pulverized cumin (cumin), 1 teaspoon of curry powder, 1 teaspoon of paprika and salt to taste. Then pour in 6 tbsp. tablespoons of yogurt, 6 tbsp. tablespoons of vegetable oil, mix everything thoroughly and leave to marinate in a cool place for 2 hours. String the finished chicken onto wooden skewers. Try not to string the pieces too tight so that they do not stick together when frying. Fry kebabs for 10 minutes on a greased baking sheet in an oven heated to 220 ° C.

10. At home, you can cook original Japanese-style chicken kebabs. Prepare the sauce in advance. In a stewpan place 2 tbsp. tablespoons of honey, melt in a water bath, add 6 tbsp. tablespoons of soy sauce, mix thoroughly and cool slightly. Divide the finished sauce in two equal portions. Add 1h to the first portion. spoonful of coriander, ½ teaspoon black pepper, 1 teaspoon sesame oil and mix thoroughly. Pour 500 gr with this marinade. chicken fillet, cut into strips 1 cm thick. Stir thoroughly and leave to marinate in a cool place for one hour. String the pickled fillet on wooden skewers and fry for 10 minutes on a baking sheet, oiled in an oven, preheated to 220 ° C. Put the finished barbecue on a plate, pour the remaining portion of the sauce and sprinkle with sesame seeds.

And on the pages of "Culinary Eden" you can always find even more proven recipes that will tell you how to cook chicken skewers.

Zhalnin Dmitry