Chicken kebab. How to marinate chicken shish kebab. How to marinate chicken for barbecue so that the meat is soft

Continuing the theme of the “kebab” season, let’s talk about what is no less popular during the May holidays - chicken kebab.

Chicken, in particular its breast fillet, is a protein-rich dietary product. Chicken contains polyunsaturated acids that are beneficial for the human cardiovascular system. And B vitamins help strengthen hair and nails.

In addition, chicken is not only... a valuable dietary meat, but also a profitable, affordable product - low cost of the product (will have a positive effect on your budget). And chicken kebab is a wonderful choice for picnics and just friendly get-togethers. It is not difficult to prepare it at home; frying it over coals or in the oven is quite simple. You just need to know a few subtleties on how to marinate chicken for barbecue.

It is chicken kebab that always turns out incredibly tender, but if cooked incorrectly, it can be a bit dry. Therefore, before you start preparing chicken kebab, you should choose the right chicken.

Dear readers, first I would like to ask you to pay a little attention and move a little away from the main topic. Because I want to remind you that very soon, on June 14, a book will be published on how to create and maintain your own blog, much like mine. Thanks to a blog, you can run a business without leaving your home, with a computer and Internet access at hand. You will find everything else in the same book, edited by Denis Povaga. We have already talked about this before and there was a separate post on this blog ().

Today, June 14, Blogger's Day, you will receive a link to a special page from where you can download a free book for a limited time. The book will be available for a certain time, do not miss this important moment, download it right now. This link is already active for free download of the book. Now let's get back to our recipes for making delicious chicken kebab.

How to marinate chicken for barbecue so that the dish turns out aromatic, juicy and tender

The best option would be birds aged from 10 weeks to 1 year and weighing from 900 grams to 1.5 kg.
As with other meats, try to avoid frozen meats and primarily opt for refrigerated options. If you cannot find chilled chicken, defrost the chicken in the refrigerator. Never defrost meat at room temperature, as the chicken may lose all its tenderness and the meat will be rougher and drier.
Fresh chicken meat can be distinguished by its aroma and tender skin, which will have a pinkish tint. Fresh chicken will smell nice and have a slightly sweet aroma.

The ideal part for preparing chicken kebab is the thigh. Of course, chicken fillet is also great for cooking, but it will be noticeably drier. Therefore, chicken fillet should first be marinated in a juicy marinade, which you can find a little lower. Don’t throw away the wings - they turn out crispy, and there are lovers who are ready to prefer them to all other “meat” parts of the bird.
As for the skin, everything depends solely on the taste preferences of the person who will be preparing this kebab. Meat with skin will be noticeably juicier, but the risk of skin burning increases during charcoal roasting.

Step 2. Preparing and marinating chicken pieces for barbecue

Wash the chicken, cut into portions (preferably without bones and tendons), salt, pepper, add chopped herbs, chopped (crushed) garlic. Mix everything with your hands and leave to marinate. The chicken will be soaked in the sauce and will be ready in half an hour. Next, depending on the marinade recipe, add sauce - kefir (yogurt, yogurt).

The chicken is soaked in the marinade sauce almost instantly. Half an hour is enough for her to absorb all the best. It is soaked with spices and seasonings only to obtain an exquisite taste, and not to soften the fibers. The only thing I would like to clarify is that it is not recommended to cook the marinade for chicken kebab in red wine, but use only white wine. For the rest, we should rely on our own tastes and preferences.

If you plan to cook shish kebab from wings, then it is better to use a grill grate; if it is fillet, then skewers are better. The average estimated time for frying shish kebab on skewers is 10 - 15 minutes, on a grid - grill 15 - 20 minutes.

A selection of delicious marinades for juicy chicken kebab 2019

1. Lemon marinade for chicken kebab

Compound:
1 tooth garlic
bunch of greens
2 pcs. lemon
7-8 tbsp. olive oil
salt pepper
Preparation:
Chop the greens, chop the garlic as finely as possible, and squeeze out as much juice as possible from two lemons. Mix garlic, herbs, lemon juice, ground black and red peppers, 7 - 8 tablespoons of olive oil and a little salt and wait until all the salt has dissolved.
Place the chicken in the marinade and leave it for 1.5 - 2 hours.

Bon appetit!

2. Marinade for chicken with yogurt

Compound:
2 onions
2 teeth garlic
0.5 l yogurt, salt,
cumin, cardamom, ginger,
ground red pepper

Preparation:

Chicken kebab in white yogurt (unsweetened) will have a rather pleasant taste. For half a liter of this delicate fermented milk product, you need to take two onions, two cloves of garlic and pass them through a meat grinder. Of course, it is not forbidden to use a blender - the result will be exactly the same. Mix the vegetable mass with yogurt, add a teaspoon each of cumin, ginger, salt, paprika, add a pinch of cardamom and hot red pepper. You only need to marinate the meat in this mixture for a couple of hours. All that remains is to skewer, fry - and bon appetit!

3. Teriyaki marinade for chicken kebab

Compound:
½ tbsp. soy sauce
½ tbsp. ginger powder
4 tbsp lemon juice
2 tbsp. honey
3 teeth garlic
Preparation:
Squeeze the garlic and combine it with the remaining ingredients. Stir the resulting marinade until smooth.
Pour it over the meat, pressing each piece well so that the meat absorbs as much juice as possible and put it in the refrigerator for 3 hours.
This type of marinade is perfect for poultry.

4. Chicken kebab in citrus marinade

Compound:
1/2 tbsp. lemon juice
1/2 tbsp. lime juice
1/2 tbsp. honey
1 tooth garlic

Preparation:

Mix half a glass of lemon juice, the same amount of lime juice, add half a glass of honey and a chopped clove of garlic. Pour ¼ of the resulting marinade into a sealed bag, put all the prepared chicken into it and put it in a cool place for half an hour.
The remaining marinade will need to be poured over the meat during the cooking process. Chicken kebab with lemon, lime and honey has a very delicate, subtle taste. Try it - you'll love it!

5. Marinade for chicken kebab in mineral water

Ingredients: chicken legs - 2 kg, mineral water - 750 ml, lemon - 1 piece, garlic - 1 head, onion - 3 pieces, ground black pepper, salt, cinnamon - to taste.

Preparation:

Divide the chicken legs into thigh and drumstick and wash. Coarsely chop the garlic and stuff it into each piece of meat. Cut the onion into rings 7 mm thick. Pepper, rub the legs with cinnamon (2 times more than ground pepper). Add mineral water and lemon juice to the meat. Place chicken kebab in an enamel pan, alternating with layers of onion rings. Soak the chicken kebab for four hours, or better yet, for 10-12 hours. Fry on skewers or on a grill.

6. Lime Chili Chicken Marinade Recipe

Compound:
4 teeth garlic
2 pcs. lime
4 tbsp peanut butter
2 pcs. Bay leaf
1 tbsp. thyme
1 tbsp. dried cherries
parsley bunch
carnation
salt pepper
Preparation:
Using a blender, puree 4 cloves of garlic, salt and pepper. Add the juice of two limes to the mixture and mix thoroughly until the salt dissolves.
Place the marinade in the refrigerator for 2 hours, then add cloves, 4 tablespoons of peanut butter, 2 bay leaves, a bunch of parsley, a tablespoon of dry thyme and a tablespoon of dry ground cherries or currants.
This marinade is usually used for chicken - the bird should marinate in it for 4 to 6 hours.

7. Marinade for chicken kebab with mustard

Ingredients: 1 tbsp. l. mustard powder, 2 tbsp. mayonnaise, 1 tsp. honey, 1 tsp. curry, juice of 1 lemon, 2 - 3 onions, salt

Preparation:

Bird shish kebab, prepared according to the following recipe, has an unusual taste: mix a spoonful of mustard powder and two tablespoons of mayonnaise, add to them a teaspoon of honey and curry seasoning, juice from one lemon, onion minced through a meat grinder (two to three onions), salt. Coat each piece with this mixture and pour the rest on top. Spicy and sour at the same time. It's impossible to tear yourself away!

8. Chicken kebab in orange marinade

Compound:
100 g honey
3 pcs. orange
2 tsp. curry
2 tbsp. l. vegetable oil
ground red pepper to taste
salt to taste

Preparation:
Squeeze the juice from two oranges, cut the third into thin slices.
Pour orange juice over the legs, thighs, wings or breast (or you can do all at once) and leave for 15-20 minutes.
Combine honey, butter, curry, pepper. Mix into a homogeneous mass.
Marinate the chicken for 2-4 hours.
Place the finished bird in a mold, place orange slices on top, brush with marinade again and bake until done. Add salt immediately before use.
The recipe for this marinade is great for cooking chicken in the oven or over charcoal. A pleasant light spiciness combines in the most harmonious way with orange notes and curry spice. Ruddy, golden, luxurious chicken!

9. Walnut marinade for chicken

Compound:
1 tbsp. walnuts
3 teeth garlic, 1 pc. onion,
200 ml. vegetable oil
1 tsp ground black pepper
Preparation:
Fry a glass of peeled walnuts in a dry frying pan. Chop 3 cloves of garlic.
Mix all the ingredients (nuts, onions, garlic, 200 ml of vegetable oil and black pepper) with the meat and keep in the refrigerator for one hour. This is one of the most delicious marinade options for chicken.

10. Chicken kebab in beer

1 glass of light beer, 1 glass of kefir, ginger root, 2 cloves of garlic, salt.

Preparation:

Chicken kebab in beer turns out juicy and tender. The recipe is quite simple: mix a glass of light beer and kefir, rub a ginger root in them, squeeze out a couple of cloves of garlic, and add salt to taste. Pour this liquid over the chicken pieces, leave for several hours and cook. By the way, despite the presence of a foamy drink in the composition, the food is also suitable for children - in the end it still turns out to be non-alcoholic.

Next, the marinated pieces of meat are strung on a skewer interspersed with onions cut into rings. Fresh tomatoes, eggplants and other vegetables are also placed on the spit along with the usual ingredients, depending on the kebab recipe.

If you plan to cook shish kebab from wings, then it is better to use a grill grate; if it is fillet, then skewers are better suited. The average estimated time for frying shish kebab on skewers is 10 - 15 minutes, on a grid - grill 15 - 20 minutes. The most successful skewers for frying are those whose thickness is about 2 mm and width is about 7 mm. It is easy to remove portioned pieces from them; they will not bend under the weight of meat.

A simple marinade for chicken kebab in mayonnaise on the grill

Chicken legs (legs, thighs) - 1 kg
Mayonnaise - 100-150 g
Butter - 50 g
Garlic - 3 cloves
Salt - 0.5-1 teaspoon
Ground black pepper - 0.5 teaspoon
Parsley for decoration - 1-2 sprigs

Preparation:

Prepare your food.
Peel the garlic and chop finely.
Cut the legs into portions. To do this, separate the drumsticks, cut the thighs into two parts along the bone.

Rub the prepared legs with finely chopped garlic, sprinkle with salt and pepper.

Melt the butter. Make several cuts and grease with oil and mayonnaise.
Stir and leave for 1-2 hours.

Thread chicken pieces onto skewers. String the bone-in pieces along the bone. Fry on skewers until done, remembering to turn them over in time.
Decorate the finished dish with herbs.

Bon appetit!

Sometimes we don’t have the opportunity to get out into nature because rain or snow gets in the way. And I really want a delicious, mouth-watering kebab. Sometimes health problems interfere and meat from the fire is contraindicated. Then chicken kebab in the oven or in a frying pan will come to the rescue. At home, such kebab turns out just as good, and even nutritionists recommend chicken meat, unlike beef or pork kebab.

Do you like chicken? Then this is another chicken recipe for you. Chicken in honey-soy sauce can be fried in a frying pan, baked in the oven or grilled.

How to cook chicken in honey-soy sauce in a frying pan

Compound:
Chicken legs – 1 kg
Soy sauce - 100 ml
Honey - 2-3 teaspoons
Garlic - 2 cloves
Onions - 1 pc.
Greens - 1 bunch
Vegetable oil - 30 g
Preparation:

Wash and dry the chicken legs, cut into portions.

Peel the onion, wash and cut thinly into half rings. Wash the greens and chop finely. Peel the garlic, finely chop or crush it in a garlic press.

Prepare a honey-soy marinade by mixing honey with soy sauce. Add onion, garlic and herbs. Mix everything well.

Place chicken in marinade. Leave to marinate in the refrigerator for 2-4 hours, or overnight.
Heat a frying pan, pour in vegetable oil. Place chicken pieces in honey-soy sauce into hot oil (clean the onions and herbs thoroughly).

Fry the chicken in honey-soy sauce until golden brown over high heat (5-7 minutes). Then turn over and fry on the other side in the same way. Then add the onions and herbs, add a little marinade, stir and cover with a lid. Simmer over low heat for 15-20 minutes, stirring occasionally.
Chicken in honey-soy sauce is ready. Serve with your favorite side dish, herbs.

Bon appetit!

Chicken kebab in the oven - quick and tasty

Chicken meat (thighs, drumsticks, wings, breast) - 1 kg
Onions - 5-7 pcs.
Salt - to taste
Pepper - to taste
Adjika – 100 g
Mayonnaise - 100 g
Preparation:
Prepare ingredients for cooking chicken kebab in the oven.
Peel and wash the onion. Cut into half rings.

Wash and dry the meat. Cut into pieces. Salt and pepper. Leave for 20-30 minutes at room temperature.

Meanwhile, make the marinade for the chicken kebab. Place the onion in a bowl and lightly crush it with your hands. Add mayonnaise and adjika. Salt and pepper.
Mix everything well.
Lubricate the meat with mayonnaise. Let stand for 10 minutes.

And then place the meat in the marinade, mix well. To cover with a lid. Marinate at room temperature for 4 hours, in the refrigerator for 10 hours.
Turn on the oven. Place chicken on rack. Place the onion on a baking sheet. Place the baking sheet on the middle shelf, and higher on the next shelf there is a rack with chicken.
Fry the chicken kebab in the oven at 200 degrees for 25 minutes on one side, then turn over and fry on the other side until cooked.

Chicken kebab in the oven is ready. This kebab is no different from one cooked over coals.

Bon appetit!

How else can you marinate chicken kebab? Recipe for chicken kebab in kefir

There are gourmets for whom the favorite method is “kefir”.

The process of preparing this dish at home is simple, but you need to know some subtleties that will help you avoid mistakes. For example, chicken marinade for barbecue can be prepared using not only kefir, but also natural (without sugar or additives) yogurt, matsoni, and yogurt.
However, keep in mind that these products come in different fat contents and the longer they are stored, the more sour they become. So, for tough meat, choose more sour kefir. After all, the task of acid is to make the structure of the meat more tender, while preserving the juice.
The second point is the fat content of the fermented milk product. If you have chosen a dietary but slightly dry breast fillet for the barbecue, then the base for the sauce should be fatty. If you prefer juicy thighs, use “zero” kefir.
Traditional spices are added to the marinade for chicken kebab in kefir: ground pepper (black and red), thyme. But you can and even need to show your imagination by adding all the herbs and seasonings that you like. For example, thyme, basil, oregano, dry parsley, etc.

If we take a carcass weighing about 2 kilograms, then we will need 4 medium-sized onions, 3-4 cloves of garlic, salt, spices according to taste preferences, and half a liter of kefir.

Preparation:

Wash the chicken, cut into portions (preferably without bones and tendons), salt, pepper, add chopped herbs, chopped (crushed) garlic. Mix everything with your hands, and then pour in the sauce - kefir (yogurt, yogurt). The chicken will be soaked in the sauce and will be ready in half an hour. But if you made the preparation in advance, then store the marinated chicken in a cool place or refrigerator, no more than 3-4 hours. If you leave the meat in the marinade longer, the meat will turn out too soft, which not many people like.

Fry the chicken kebab on a grill or regular skewers, remembering to turn it over from time to time. This is a universal recipe that can be prepared at home in the oven or in a frying pan. To do this, instead of skewers, thread the chopped chicken breast onto wooden skewers. Fry the thighs or legs on a baking sheet or in a frying pan. Bon appetit!

How to cook a simple chicken kebab in a hurry. Chicken fillet is marinated in olive oil and spices.

Chicken fillet - 4 pcs.
Seasonings for chicken - 1-2 tsp.
Olive oil - 1 tbsp. l.
Salt - to taste

Preparation:

Wash the chicken fillet and cut into cubes.

Salt the meat to taste. Add olive oil and seasonings, mix well.

Thread the pieces of meat onto skewers, wrap in cling film and marinate the chicken kebab for 30 minutes. Fry the chicken fillet shish kebab on a grid over hot coals for 10-15 minutes.

Any culinary masterpiece needs a worthy accompaniment, or rather a side dish and suitable drinks. In our case, a win-win option will almost always be an abundance of fresh herbs, lettuce, tomatoes, and bell peppers. Early, young potatoes, boiled in their jackets, or long-grain rice with spices are suitable.

Complete your meal with a glass of dry, semi-dry, red, or even better white wine. Don’t overdo it; it’s better to choose a drink that costs more but is of better quality. Bon appetit!

On the eve of our beloved, well-deserved and long-awaited May holidays, I tried to give in this article many different kebab recipes. Experiment with them, share your favorite options with your friends. What's your favorite tried and true recipe? Write in the comments!

I wish you a good rest, delicious barbecue and a pleasant picnic with friends!

In the spring, I always feel drawn to nature - to eat barbecue and drink birch sap. It's time to talk about fire recipes. For example, discuss the marinade for chicken kebab to get a tender, juicy, quick-to-cook dish. If you have never tried this, it’s time to correct this omission!

At the dacha we often bake lamb. In nature, the appetite is excellent, and there is not enough patience to wait for pork or lamb meat to be fried. Chicken kebab helps out. It is marinated and fried quickly, and is easily digested by the stomach.

Traditionally, the dish is prepared over an open fire, that is, a fire, but if desired, the process can be simplified and modified according to the available resources. There is no way to get firewood - we use coals sold almost everywhere. Will you have to cook at home? Not scary, . There would be a desire!

For chicken kebab, you can use different parts of the bird. The thighs are considered the most succulent; drumsticks are often used. And the wings scatter like seeds. The fillet is a little dry, so you have to try hard to marinate and fry it without spoiling it.

The meat must be fresh, not frozen, from young birds. The color is pale pink with yellow streaks of fat, without an unpleasant odor (it occurs due to the addition of various drugs and additives for poultry growth to the feed). Cut the fillet into large pieces, leave the drumsticks and small thighs whole - this way all the juice will be preserved. In addition to skewers, it is convenient to use a grill grate.

For diet chicken, it is better to use fattier marinades, since the meat itself is a bit dry. Dairy products, honey, mustard and combinations thereof are suitable.

There are a number of conditions, secrets of tasty, juicy meat:

You should not indulge in acidic ingredients that are added to pork, beef, and lamb shish kebab to soften the structure of the meat, since chicken is already tender, but in the presence of acid it becomes dry and harsh
The marinating process is quick - 1.5-2 hours, for fillet - half an hour
There should be a lot of marinade so that the raw materials “float” in it
It is worth adding vegetable fat, which will prevent juice from leaking out of the chicken.
Even the best marinade will not help make juicy chicken from frozen chicken.
shashlik. We remind you that you should use only fresh meat as a basis.
It is recommended to use an enamel or ceramic container for pickling, because the metal, reacting with the components of the dressing, can give the dish an unpleasant aftertaste.
It is better to make the pieces identical in size and “location”, that is, only drumsticks, or only fillets, or only wings. When using “assorted dishes,” there is a danger of uneven saturation of the meat with salt, spices, and other additives, and poor roasting of individual parts of the dish.
The liquid after marinating the meat can be used a second time to soak vegetables (tomatoes, paprika, eggplants, cut into large pieces), as well as mushrooms; after 15 minutes of soaking, they should be fried over the fire - it turns out to be an excellent side dish.

Marinade with soy sauce and mustard

This recipe is suitable for both barbecue and baking. Simple, but tasty, forms a crispy, golden brown crust. Ready to try it?

Ingredients:

Chicken thighs – 1 kg
Onion - 1 pc.
Basil - 0.5 tsp.
Sweet paprika - 2 tsp.
Spicy mustard – 1 tbsp.
Sugar - 2 tbsp.
Soy sauce – 150 ml

Cut the onion into half rings.

Place the thighs in a container, add basil, paprika and onion. Press with your hands so that the onion releases juice and all the meat is evenly saturated with dry spices.

Combine soy sauce, mustard, sugar.

Pour the mixture into the thighs, mix with your hands, cover with film and put in the refrigerator for 2 hours, if you have time, you can do more - it will only become tastier.

Cook on skewers or a grid until done.

One of the Soviet people's favorite grilled chicken recipes was the vinegar version.

Products:

Chicken carcass – 1 piece
Large onion – 1 pc.
Wine vinegar – 2 tbsp.
Black pepper
Red pepper

We cut up the chicken. We need to get pieces that can easily be put on a skewer.

Chop the onion into half rings, combine with the meat and sprinkle salt on top, which will draw the juice out of the onion. Black and red pepper are also included. Squeeze the onion and chicken with your hands and pour in the vinegar. Mix everything again and wait 2-3 hours.

Thread the pieces onto a skewer and send them to fry. While frying, sprinkle the meat with water diluted with vinegar.

Quick kefir marinade for wings and thighs

Sour, delicate kefir complements dietary chicken. The kebab is soft, juicy inside, but with a crispy, breathtaking crust, and the aroma...

Products:

Chicken wings or thighs – 2 kg
Kefir of any fat content – 0.5 liters
Salt – 1 tsp.
Onion – 1 kg.
Seasonings for chicken or favorite spices - about 2 tbsp.
Greens - a bunch

Pour spices and salt into kefir.

Cut the onion into rings, chop the greens coarsely, and mash with your hands to release the juice.

Add the wings, mix well, press with your hands. Cover with a lid and forget about them for a while.

After 3-4 hours, thread onto skewers and cook until golden brown.

Marinate with lemon

We get a spicy version of meat by adding citrus fruits. Lemon is the best choice.

Products:

Chicken fillet – 800 g
Lemon juice - from half a fruit
Garlic – 3 cloves
Spices, aromatic herbs – a bunch (about 30 g)
Salt - 1 tsp.
Lemon zest – 1 pc.
Italian herbs – 3 tsp.
Olive oil – 4 tbsp.
Green onion stems – 3 pcs.
Hot pepper – 1 pc.

Grate the zest from the lemon.

Chop garlic, onion, parsley, hot pepper.

Combine spices, herbs, juice, vegetable fat, beat with a blender or grind in a mortar.

Add the meat cut into portions and mix with your hands.

Leave in the refrigerator for 1 hour.

Thread onto skewers or skewers.

Cook over coals, a fire or in the oven (then the cooking time is 30-35 minutes at 180 degrees).

Serve with fresh lemon slices and fresh vegetables.

Proven mayonnaise recipe

Mayonnaise is often used for marinade. True, this is a controversial issue. According to culinary rules, it is a cold sauce, which is prohibited from being used in heat-treated dishes, as it allegedly releases potentially dangerous substances.

On the other hand, it is simply a mixture of eggs, vegetable oil and spices beaten together. These products are often included in dressings for casseroles and are added during frying. Why not use them in a marinade?

Mayonnaise perfectly envelops the meat, “sealing” it, retaining the juice inside; the dish also burns less, maintaining a beautiful light shade without dark, charred spots.

Ingredients:

Chicken thighs – 1 kg
Mayonnaise – 200 g
Paprika
Pepper
Garlic - 3 cloves
Lemon
Onion – 3 pcs.
Salt, spices

Remove the bones and skin from the chicken thighs and cut into three parts.

Pour spices into mayonnaise - paprika, pepper and cumin. Cut the garlic into large slices and squeeze the juice out of the lemon. Mix all the ingredients.

Combine the mixture with the meat and mix well.

Leave to infuse for an hour.

For a healthy diet, I advise you to replace mayonnaise with sour cream, so the taste will be more delicate and there will be more benefits.

Using soy sauce and honey for chicken wings

Chicken wings are much cheaper than the same drumsticks or thighs, which is why they are loved - they are an affordable snack, especially if you cook them over coals. To make it easier, you can bake on a wire rack.

Products:

Wings – 1.3 kg
Honey – 1 tbsp.
Boiling water – 3 tbsp.
Soy sauce – 100-150 ml
Garlic – 4-5 cloves or a bunch of young greens
Salt, pepper - to taste.

We wash the wings and put them in a large container.

Add salt, seasonings, pepper, mix well.

In another container, mix hot water with honey to dissolve.

Add red pepper or other spices and soy sauce.

Chop the garlic and add to the marinade.

Pour the mixture into the meat and knead well with your hands.

During soaking, stir the meat a couple of times, each time covering the container with a lid to prevent chapping.

After 4-5 hours, we string it onto skewers, first threading it through the tip of the wing, then into the second phalanx between the bones and the third phalanx so that the piece stays even and is well baked.

Fry over coals or burnt wood, constantly turning so that the edges do not burn.

Sprinkle the finished dish with herbs.

Spicy marinade with mineral water and adjika

A win-win option that will win over even people who don’t really like grilled chicken. Yes, and marinate the raw material quickly, for half an hour, and you can send it to fry.

Ingredients:

Chicken thighs – 2-3 pcs.
Sweet pepper – 2-3 pcs.
Onion – 1 pc.
Tomato – 1 pc.
Spicy adjika – 0.5 tbsp.
Mayonnaise (or sour cream) – 0.5 tbsp.
Lemon - slice
Spices to taste

Preparation:

Recipe for wings in mustard and honey

Honey and mustard add piquancy to the meat and create a glossy, crispy crust. Few people remain indifferent to such an original combination of sweetness, salt and spiciness! Don't be afraid that the dish will be very bitter - the spiciness is lost when fried.

Products:

Chicken wings – 2 kg
Liquid or heated honey – 4 tbsp.
Ground paprika – 2 tbsp.
Mustard (not grains, otherwise it will burn on the fire) - 4 tbsp.
Vegetable oil (olive, sunflower) – 4 tbsp.

Mix all the spices.

We wash the wings, make small cuts on them in places of greatest thickness so that the meat is well soaked.

Mix the chicken with the marinade with your hands (you can wear gloves).

Place in a container (preferably enameled, plastic, glass) for 2-5 hours in the refrigerator.

Fry over the fire until done.

Sweet and sour kebab made with honey and lemon

This recipe will come in handy if meeting with friends or going out into nature comes as a surprise. The product is prepared quickly and barbecue meetings will take place according to all the rules, with the main meat dish, and not modest sausages on a stick.

Products:

Chicken fillet – 700 g
Onion – 200 gr.
Lemon – 2 pcs.
Honey – 1 tbsp.
Cinnamon – 0.5 tbsp.
Italian herbs - a pinch
Paprika – 1 tbsp.
Salt, pepper to taste

Preparation:

Squeeze juice from lemons, mix with spices and honey
Onions (preferably tender varieties, not the most “hot” ones, small in size so that the slices are smaller than pieces of meat) cut into large rings, add salt, lightly knead with your hands to form juice
Wash the fillet, dry it, cut into equal pieces
Combine raw materials with onion, marinade
Leave in the cold for an hour or two
Thread onto skewers, skewers alternately with onions, fry for 8-10 minutes, turning regularly
Serve with lemon wedges

Soft sour cream marinade with onions for chicken kebabs

Sour cream is a natural analogue of mayonnaise; such kebab will be tender, light, without unsightly burnt spots.

Products:

Chicken (thighs) – 1 kg
Onions – 5-6 pcs.
Sour cream – 6 tbsp.
Salt, ground black and sweet pepper

Peel the onion and cut into rings.

Wash the meat under running water, cut into pieces, add to the onion.

Salt and pepper.

Knead everything with your hands until juice forms.

Season with sour cream and knead again with your hands. Cover with a lid and leave for an hour.

When using wooden skewers, you should first soak them in water so that they do not burn during cooking.

Form kebabs and fry until done.

Beer chicken legs

Beer is not only refreshing on hot days, but serves as a wonderful addition to meat. It makes an original, aromatic marinade for chicken, it’s worth trying at least once!

Products:

Chicken legs – 2 kg
Onion – 2 pcs.
Light beer – 0.5 l.
Ground black pepper, oregano

Cut the onion into strips and crush with your hands to release the juice.

Add chicken, salt, spices, beer, knead with your hands.

Leave in the refrigerator for 3 hours.

Fill the grill grate with meat and place the onion on top.

Fry at moderate temperature for 20-30 minutes, regularly basting with marinade to prevent burning.

Marinate chicken fillet in white wine

A delicate, memorable taste is obtained with the addition of wine. Mostly, white table varieties are used, but dessert or red ones color the meat or add unnecessary sweetness.

Products:

Chicken fillet – 1 kg
Onion – 1 pc.
White wine – 150-200 g
Salt pepper

We wash the chicken fillet and cut it into large portions (so that it is juicy, since the product is fried heavily).

Cut the onion into half rings to get more juice, rub with your hands.

Salt, pepper, add wine.

Mix everything with your hands.

Place in a container or bag, keep in the cold for about an hour or two, and cook.

Video recipe for cooking shish kebab with marinade of soy sauce, onion and pepper

Chicken is an ideal base for barbecue. Using different products, each time we get an unusual, but no less tasty option.

A huge advantage of this type of meat is the speed of preparation; it soaks and fries much faster than pork, beef, and lamb. And what a tender chicken kebab it turns out to be!

Chicken kebab can be prepared in different ways. It can be fried on hot coals in nature or baked on skewers in the oven, it can be browned to a crisp in a barbecue or cooked in a frying pan. Only one thing remains the same every time - everyone’s favorite taste of chicken in a fragrant, spicy marinade. In this article we will look at how to cook delicious chicken kebab and the most delicious marinade recipes.

How to cook delicious chicken kebab

It is important to understand that different parts of the chicken carcass will make different kebab.

Chicken breast skewers will be lean and tasty, but this part requires a good marinade that will make the meat soft and juicy, since it does not contain any fat. But at the same time, the marinade for barbecue must contain some kind of oil, since any oil will cover a piece of chicken meat with a thin film, preventing the precious juice from leaking out.

Chicken thigh kebab will be soft and juicy because these pieces contain natural fat and the thickness of the meat will not allow it to dry out too quickly when cooked over open coals. It is also convenient to place the thighs on skewers. If you leave the skin in place, it will become golden brown and crispy, and will also help keep the meat inside from drying out. But you will have to forget about the diet for a while.

Chicken drumsticks are slightly smaller in size than thighs, but just as tasty. If you like dark meat chicken, this is a great option as the portions are the same size and not too greasy and not too dry. They pickle quickly enough and are convenient to eat outdoors without cutlery.

Chicken wings are the most difficult to fry on skewers, but are very convenient on the grill. If you use hot and spicy marinades, you get an amazingly tasty snack for beer. Remember everyone’s favorite barbecue wings, which are on the menu of almost all beer restaurants.

When preparing chicken kebab, it is important to remember that chicken meat should not be marinated for too long, as this will make it tough. 1-2 hours in the marinade is enough for the soft chicken meat to acquire the desired aroma and taste.

If you bought frozen chicken rather than fresh, do not defrost it in the microwave or on the table, do it slowly in the refrigerator. This will also help the meat stay tender.

When dividing chicken into pieces for frying, make sure they are the same size. Please note that due to the bone in the middle, some pieces may take longer to cook than those without a bone.

If you salt chicken meat not during marinating, but before placing it on the fire or in a frying pan, the meat will be juicier, since the salt draws out the liquid.

The readiness of chicken kebab is checked by cutting one of the pieces; the meat juice should be clear and the bone should lose its reddish-brown tint. The meat should easily separate from the bone.

Now let’s start with the marinades for the most delicious chicken kebab.

Marinade for chicken kebab with onions

Not everyone knows that marinating chicken in vinegar is not a good idea. Acid makes soft meat tough, which can ruin your chicken skewers before you even put it on the grill.

If you want to make the meat even more tender and soft, then an excellent marinade recipe is onion marinade.

For a kilogram of chicken meat you will need:

2-3 large onions,
mustard - 2 tablespoons,
vegetable oil - 2 tablespoons,
salt to taste.

Mix the oil, mustard and pepper, then stir the chicken pieces into the mixture until evenly distributed.

Cut the onion into rings or grate it (you can use a meat grinder or blender), this will release a large amount of onion juice, which will perfectly marinate the meat and make it soft.

Add the chopped onion to the chicken and stir again. Place to marinate in a sealed container in the refrigerator for at least an hour. The longer it marinates, the softer the meat will be.

The mustard-onion marinade will give the chicken kebab a very piquant taste and appetizing aroma. Serve with vegetable salads and herbs.

Chicken marinade with soy sauce

Depending on whether you like it sweet or spicy, there are several different soy marinades.

Soy mustard marinade for chicken

mustard - 1 teaspoon,
olive oil - 3 tablespoons,
garlic - 2 cloves,
ground black pepper - 0.5 teaspoon,
salt - 0.5 teaspoon.

This amount of marinade is enough for about a kilogram of chicken; if you cook more, then increase everything proportionally. You should not marinate chicken in soy marinade for too long, as it has a very rich flavor. One hour will be enough.

Soy-honey marinade for chicken

This marinade combines the salty taste of soy sauce, the sweetness of honey and the spiciness of a variety of spices. Chicken kebab in such a complex marinade turns out to be the most tender and simply melts on the tongue, and you will remember the taste for a long time.

soy sauce - 1 tablespoon,
liquid honey - 2 tablespoons,
vegetable oil (preferably olive) - 3 tablespoons,
coriander - 0.5 teaspoon,
basil - 0.5 teaspoon,
black pepper - 0.5 teaspoon,
salt - to taste before cooking kebab.

In this marinade, chicken can not only be fried over coals, but also baked in the oven.

Soy-tomato marinade for chicken

This is a very unusual marinade, but if you try it you will not be able to forget it for its aroma and spiciness. All your family and friends will be begging for the secret of this incredible hot and spicy chicken.

soy sauce - 1 tablespoon,
tomato paste - 2 tablespoons,
hot red pepper - 0.5 teaspoon,
Khmeli-suneli seasoning - 1 teaspoon,
olive oil - 1 tablespoon,
honey - 2 teaspoons,
salt to taste before cooking.

Chicken kebab in this marinade will be very soft and juicy; marinate it for 1 hour. But during cooking, you must ensure that the temperature of the coals or stove is not too high, since the tomato component of the marinade will burn over high heat and turn black, acquiring a slightly bitter taste. To avoid this, let the coals cool slightly and set the oven to no more than 200 degrees. But trust me, the slightly longer cooking time will be worth it once you taste the results.

Marinade for chicken kebab with kefir

Chicken shish kebab marinated in kefir is usually very tender and without excessive spiciness; a light milky flavor gives it a special flavor. This marinade is very easy to prepare.

low fat kefir - 2 cups,
garlic - 3 cloves,
lemon juice - 2 tablespoons,
red pepper - 0.5 teaspoon,
thyme - 0.5 teaspoon,
salt to taste.

Mix all the spices in kefir and pour the marinade over the meat, let it brew for the required time. This marinade can be left overnight. Cook the kebab until the crust is browned. Serve with fresh cilantro.

Kefir can be replaced with natural yogurt.

Marinade for chicken kebab with mayonnaise

The most popular and simple recipe for preparing marinades for chicken kebab. You can use a wide variety of spices with mayonnaise, including ready-made sets that are sold in the store. Preparation does not take much time, and even a schoolchild can cope with marinating.

Here are some tasty options.

Mayonnaise-ginger marinade for chicken

mayonnaise - 200 grams,
ground ginger - 2 teaspoons,
garlic - 3 cloves,
black pepper - 0.3 teaspoon,
salt - 1 teaspoon.

Marinate for an hour in a cool place. Warm before cooking. Suitable for chicken fillets, legs and wings. You can bake chicken breasts in the oven, wrapped in foil.

Mayonnaise spicy marinade for chicken

mayonnaise - 200 grams,
onions - 2 pieces,
garlic - 3 cloves,
black pepper - 0.3 teaspoon,
marjoram - 0.3 teaspoon,
cumin - 0.3 teaspoon,
coriander - 0.3 teaspoon,
salt - 1 teaspoon.

Mix all spices and mayonnaise in a separate bowl. Cut the onion into rings and mix with the chicken. Then add the spicy mixture and marinate for an hour, covered. It cooks very quickly and smells incredibly delicious. The spiciness is moderate.

Marinade for chicken kebab with mayonnaise Vostochny

Not every national dish can fit into the cuisine of other nations the way shashlik does into Russian cuisine. They love to eat it outdoors in a warm, friendly company, enjoying both the meeting and the delicious food.

The Armenian dish has long taken root in our cuisine, has undergone some changes and has become 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 and fish are used to make yulud, and vegetarians enjoy eating vegetable skewers. One of the budget and dietary options is chicken kebab.

How to choose the right meat for chicken kebab

For a tender kebab you need a young chicken carcass weighing no more than 1.2-1.5 kg. And it’s better to buy it chilled.

If you have frozen meat at your disposal and have time, then it is better to thaw it in the refrigerator. There is no need to place the chicken in a warm place or microwave, as a quickly defrosted product can result in a hard and insufficiently juicy kebab.

In order for the kebab on the skewers to be moderately fried, but not dry, the chicken must be divided into small pieces. The most capricious thing in cooking is chicken fillet; it needs to be properly marinated, otherwise the meat may simply dry out.

Thighs are the easiest to fry; nothing can spoil their tenderness and juiciness. By-products such as hearts and liver are also great for making chicken kebabs.

Utensils suitable for marinating

For proper marinating, you also need suitable utensils. Containers made of glass, ceramic or enameled steel are best suited.

But you shouldn’t use wooden or aluminum bowls. Wood tends to absorb liquids, and aluminum in a certain environment can give rise to a chemical oxidation reaction.

It is also better to avoid plastic, as it is often a toxic material.

Marinades

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

And sometimes time is running out and you want to marinate the chicken, as they say, quickly.

So, how to marinate chicken for barbecue?

There are a lot of options, and depending on the situation and personal preferences, you can choose something suitable for yourself and your company.

Beer is often included in recipes for various dishes and baked goods, so it is very suitable for barbecue marinade. When it comes to chicken, wings are the best choice for this recipe.

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

And that’s it, after 2.5-3 hours the fragrant wings for barbecue will be ready.

Kefir

The usual fermented milk product here acts as an original base for the marinade. Any part of the chicken, including fillet, is suitable for this recipe.

For 2.5 kg of meat goes:

Half a liter of kefir (it’s better to avoid low-fat kefir - the fattier the better);
2-3 onions;
Garlic - 2-3 cloves;
Any spices you are familiar with;
Salt and pepper.

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

Everything should be salted, peppered and mixed. Leave it under pressure in the refrigerator for 2 hours and the aromatic chicken can be skewered!

On mineral water

In modern cuisine, mineral water is often used to prepare a variety of dishes, replacing ordinary water with it. So it has proven itself well as a marinade.

This recipe is perfect if you use chicken breast as a shish kebab.

For one liter of mineral water it is enough:

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

The chicken is cut into pieces and placed in a bowl in which it will be marinated. The onions should be cut into rings, but not very thin.

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

This method of preparation is not quick, 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

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

For shish kebab in sour cream you will need:

1 kg. chicken (both pieces with bone and breast fillet are suitable);
250 gr. sour cream;
3-4 cloves of garlic;
Fresh herbs (can be replaced with dried ones);
Salt.

Garlic and herbs are chopped. The chicken is thoroughly 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 not in a hurry, since the chicken should be in the marinade for 12 to 24 hours.

Mayonnaise based

Mayonnaise sauce can be found in almost everyone’s refrigerator and is successfully used for marinating meat and fish.

Chicken in mayonnaise on the grill deserves attention, as its juiciness cannot be expressed in words.

For this recipe, it is better to take drumsticks and use a wire rack for frying. For 1 kg of chicken you will need:

75 ml. mayonnaise;
3-4 onions;
Salt and pepper.

The preparation is very easy, the chicken should be washed in cool water, salt thoroughly and add pepper.

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

After this, the chicken comes with mayonnaise (you need to make sure that each piece is coated) and onion, cut into rings.

In order for the chicken to be soaked in mayonnaise, it should be left at room temperature for an hour and then placed in the refrigerator overnight.

If there is no time, then do not put it 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 go to waste.

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

We present to your attention a video on cooking shish kebab in mayonnaise:

Acetic

To give your barbecue chicken a special marinated taste and tenderness, you can use a recipe with the addition of wine vinegar. In this case, whole legs or individual thighs are perfect.

For 1 kg. product you will need:

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

The legs should be divided into pieces, placed in a bowl, add salt and pepper. The onion is cut into half rings and added to the meat, and vinegar is also poured into it.

Everything is mixed, and then the meat should be covered with a lid and placed in the refrigerator for three hours.

Continuing the topic about kebabs... Marinade, dishes, preparation - everything is important!

Do you like it spicy? If so, then hot adjika with horseradish and tomatoes will be to your taste. Look for recipes. By the way, it will be an excellent addition to barbecue.

Learn everything you don't already know about balsamic vinegar. Where? But in this one, use balsamic to your advantage!

Quick nutty

This recipe is perfect for cases when there is no time to wait and at the same time everyone will appreciate the original taste of the chicken. It is better to use pieces of chicken fillet for cooking.

For shish kebab with nuts you will need:

1 kg. chicken fillet;
1 onion;
Half a cup of walnuts (can be replaced with peanuts if necessary);
2-3 cloves of garlic;
0.5 tsp each of turmeric, ground cumin, red and black pepper, 1 spoon of ginger (this is a standard recipe, so you can choose your own set of favorite spices);
2 tbsp. spoons of soy sauce;
A glass of vegetable oil;
Salt.

To ensure that the meat is ready within 30 minutes, the chicken should be cut into small pieces.

Finely chop the onion, pass the garlic through a press, grind the nuts in a mortar. If you take raw peanuts, you must first roast them.

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

We invite you to familiarize yourself with the Iranian marinade recipe:

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 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. spoon 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’s better to take dry);
1 tbsp. spoon of honey;
10 gr. ground red pepper;
15 gr. ground nutmeg.

Honey, previously melted to a liquid state in a water bath, and spices are added to the wine. The top of the meat is soaked with this marinade.

Three hours in the refrigerator is enough for the chicken to turn into wonderful and tender meat for barbecue.

Oriental chicken shish kebab

This method of marinating gives the kebab a crispy crust and allows the cook’s imagination to run wild, since you can use any spices to suit your taste. For oriental barbecue, a whole chicken, divided into portions, is suitable.

To prepare you will need:

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

The chicken is chopped into small pieces. Onions and garlic must be peeled and chopped in a blender. The chicken needs to be coated with onion-garlic paste.

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

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

Secrets of marinating chicken

Shish kebab, like any other dish, has its own little secrets and subtleties of preparation. What is worth considering, and what is better to refuse in order to get aromatic, juicy chicken kebab?

Whatever marinade is chosen, it must completely cover the pieces of meat;
When choosing dishes, it is better to give preference to deep containers with a lid;
Most marinades will work faster and produce more flavor if the meat is placed under pressure;
To prevent the thick marinade from remaining on your hands, you can use a bag that holds the chicken with all the ingredients;
A good shake is enough to ensure that the meat is well coated with the marinade;
You should not use vinegar marinade to prepare thighs and wings, otherwise there is a high probability of getting dry and tough kebab;
When choosing a marinade, you must take into account what kind of meat is going to be marinated; not every recipe is suitable for all parts of the chicken carcass;
Frozen meat cannot be marinated. And it is advisable to avoid defrosting in the microwave.

We hope that now you know exactly how to properly marinate chicken kebab and will cook meat this way in the near future. Chicken is a dietary inexpensive meat. It is easy to prepare and pleasant to eat, and when combined with vegetables, the dish also becomes healthy.

Treat yourself and your loved ones to a delicious and aromatic chicken kebab! As an afterword, we want to leave you with a video with the stages of preparing a very tasty chicken kebab with an unusual marinade:

When warm days arrive, it's time for fun picnics and juicy barbecues. For those who are planning an outdoor holiday, we have prepared interesting recipes for chicken kebabs. We offer simple options with mayonnaise or vinegar, as well as unusual recipes in Thai, Georgian or Turkish style. The article also contains a lot of useful tips that will make the dish tasty even for a beginner.

russianweek.ca

Which part of the chicken should you choose to make a delicious kebab?

How to properly marinate and cook chicken kebab?

Marinade with kefir and herbs for chicken kebab

All parts of the bird are combined with this dairy product, so you can cook tender fillets and juicy drumsticks, hearts or wings.

Ingredients:

kefir (regular or high fat content) - 0.5-0.7 l;
onion - 350 g;
fillet, thighs or other part of chicken - 1 kg;
garlic - 4-5 cloves;
salt;
pepper;
fresh herbs;
Italian herbs.

Advice. If you are cooking the fatty part of the chicken, you should add a little lemon and increase the amount of onion. You can replace kefir with yogurt, ayran or a similar fermented milk drink.

Juicy chicken kebab in mayonnaise marinade

This is a simple and delicious sauce that is great for dark meats. However, you can use it for fillets, hearts or liver. The flavor of the dish can be easily changed by adding spices or vegetables.

Products:

150-200 ml of regular fat mayonnaise;
several onions;
salt and spices.

This mixture is enough to cook 1 kg of meat. If desired, you can add a little wine or juice.

Cooking steps:

Recipe for homemade mayonnaise for chicken kebab. If you have free time, you can make the sauce yourself, for this you need to take:

Cooking instructions:

Combine the egg, salt, sugar and mustard, stir until smooth.
Add the oil very slowly and beat thoroughly with a mixer or blender. Continue until we have added all the oil. The result will be a homogeneous mayonnaise mass.
If the mixture turns out thick, you can pour in a little boiled or mineral water and add lemon juice.
When the mayonnaise is ready, cool it for 15-20 minutes and then use it.

Universal recipe for wine marinade for chicken kebab

Meat cooked in white wine and tomatoes turns out delicious. This sauce is suitable for all parts of the bird, so you can even fry a whole bird. But fillet pieces should be removed from the marinade earlier than the fattier parts.

For 2 kg of chicken you need:

Cooking steps:

We divide the carcass into equal pieces.
We peel and chop the garlic and stuff it into the meat. Rub each piece with pepper and spices.
Cut the onion into rings (if you plan to fry it), into cubes or puree in a blender.
We cut the tomatoes into circles.
Squeeze the juice from the lemon and add white wine to it.
Pour in the sauce and mix everything thoroughly. Add onions and tomatoes, distribute evenly.
Keep in the refrigerator for 3 hours.

A simple marinade with wine vinegar for chicken kebab

Poultry cannot be marinated in regular vinegar, as the meat will be tough and tasteless. For it, it is best to use wine, balsamic or other aromatic vinegar. Don't forget that this is a fairly aggressive sauce, so it's suitable for thighs and drumsticks, but you can't cook fillets like that. The main advantages of this recipe are speed and simplicity.

For 1 kg of poultry you need:

1-2 tbsp. l. vinegar;
several onions;
salt and pepper.

The remaining ingredients (spices, herbs, sauces, tomatoes, etc.) are to taste.

Two ways to cook chicken kebab in soy sauce

First marinade: a simple and quick method

The recipe is suitable for thighs or shins. To fry fillets this way, you need to replace most of the lemon juice with olive or other aromatic oil.

For 6-7 chicken thighs you need:

100-150 ml soy sauce;
1 lemon;
1-2 onions;
a bunch of parsley and dill, you can also add other herbs if desired;
red pepper or a mixture of red, white and black pepper.

Step-by-step instruction:

Cut the onion into rings, chop the greens, squeeze out lemon juice.
Mix all products.
Pour the sauce over the meat. Before baking, leave it in the room for 30-40 minutes or in the refrigerator for 3-4 hours.

Second marinade for preparing shish kebab from chicken wings

To turn your wings into a delicious, crispy snack, use this sweet-spicy sauce. It will give the meat not only excellent taste, but also a beautiful caramelized crust.

Products (per 1 kg of wings):

2-3 tbsp. l. aromatic honey;
4-6 tbsp. l. soy sauce;
1.5-2 tbsp. l. olive or other aromatic oil;
1 tbsp. l. spicy tomato sauce or a few drops of Tabasco;
spices to taste, such as chicken mixture, black pepper and curry.

Let's start cooking:

Mix the ingredients thoroughly. It is better to use liquid honey. If this is not possible, it needs to be melted at low temperatures.
Keep the prepared wings in the sauce for about 3-4 hours, a little more is possible, because... This marinade is soft, it does not corrode the meat, but saturates it with flavor.
Fry the pieces on skewers or a grill for 40 minutes.

Marinade for chicken kebab in Georgian style

This is an easy and interesting recipe with tomato paste and cumin. This way you can prepare any chicken meat, but it is better to marinate the fillet in a mixture of tomatoes and dairy products so as not to dry it out.

For 1.5 kg of chicken you need:

Cooking steps:

All ingredients need to be combined.
Add meat to them and mix so that the sauce is evenly distributed.
The kebab will be ready for frying in 2 hours.

This chicken can be served with spicy tomato sauce, onions with lemon juice, and fresh vegetables.

Recipe for a delicate marinade for chicken shish kebab

This method will appeal to those who love unusual fresh tastes. The recipe combines meat with grapes, mint and spicy spices. This composition will definitely pleasantly surprise your guests and make you ask for more.

For 1 kg of breast you need:

Let's start cooking:

Grate 1 teaspoon of lemon zest and squeeze out 2 tablespoons of fresh juice.
Squeeze 2-3 tablespoons of juice from part of the grapes.
Combine lemon ingredients and juice together. Add spices, salt, oil and chopped garlic here.
Cut the chicken into large long strips and marinate for half an hour.
Take small skewers and string the pieces like an accordion, alternating with grapes.
When the kebabs are almost ready, sprinkle them with mint and keep them on the coals for a couple more minutes.

Nut marinade for aromatic chicken shish kebab

This sauce will appeal to those who love juicy meat. The marinade is quite soft, so the bird is kept in it for 4 hours.

For 1.5 chickens you need:

100-150 g walnuts or peanuts;
7 cloves of garlic;
1-2 onions;
Georgian spices.

Let's look at the preparation step by step:

We prepare the meat as usual.
Grind the nuts with a blender or mortar. Fry over low heat. If oil is released, add it to the marinade as well.
Peel and chop the garlic, add herbs and spices, salt and pepper if desired.
Cut the onion into rings.
Mix the remaining ingredients until smooth.
Carefully rub each piece with the sauce, place it with the onion in a bowl and leave it in the refrigerator for 4-6 hours.

Creamy berry marinade for shashlik chicken legs

During berry season, you should definitely cook meat according to this recipe. The chicken turns out juicy, with a pleasant sweet and sour taste and tender flesh. The sauce goes well with dark meat. If you are preparing fillet, you should take less berries and more dairy products.

recipe.photo

Ingredients for 1 kg of meat:

200 g black and/or red currants;
1-2 tbsp. l. fat sour cream;
aromatic spices, salt, pepper.

Cooking instructions:

Remove twigs, leaves and debris from the berries, wash thoroughly and grind into puree. You can use a blender or do it by hand.
Combine puree with fermented milk products, salt and spices. Lovers of sweet marinades can add honey or sugar.
Grease the prepared chicken and leave for 1-2 hours.
Stringing apples and other fruits between pieces of meat will infuse the meat with new flavor notes. In winter, you can cook chicken in the oven, and instead of fresh berries, take frozen ones and add lemon juice.

Soft, creamy marinade for white meat chicken kebab

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For 1 kg of fillet you need:

0.5 liters of cream 20-35% fat;
1 tbsp. l. dried or a small bunch of fresh basil;
3 teeth garlic;
1 tsp. pepper;
1-2 onions.

Preparation:

The onion is cut into rings, the basil is chopped, and everything is mixed.
The chicken is marinated for 2 to 3 hours in the refrigerator. To add variety to your kebabs, you can also cut up some pork loin. It also goes well with this marinade. In addition, to make the fillet more juicy, lard can be strung between the pieces.

Thai chicken kebab recipe

This time we will cook the fillet in an unusual marinade with coconut milk, turmeric and other spices. The dish is best served with traditional peanut sauce and a glass of cool white wine.

For 1 kg of breast you need:

2-3 teeth. garlic;
2.5-3 cm of ginger root;
a small bunch of cilantro;
1 tbsp. l. cumin, coriander and turmeric;
1 tsp. curry;
1.5-2.5 tbsp. l. soy sauce;
2 tbsp. l. vegetable oil;
a glass of coconut milk from a tin (no sugar);
half a glass of water or non-acidic juice;
1 tbsp. l. Sahara.

Cooking instructions:

Pound all the spices into powder, grate the ginger, chop the onion and cilantro finely or grind it in a blender.
Mix dry and liquid ingredients. Carefully dissolve the sugar.
Pour the prepared fillet with the marinade and put it in the refrigerator for 5-8 hours.
This chicken is baked on very hot coals. If desired, you can string pineapples and other exotic fruits.

Turkish chicken kebab recipe

Grilled meat is one of the most popular dishes in Turkey. Here, almost every cafe makes kebabs with veal and poultry, hearts, liver and other types of meat or offal. We invite you to be inspired by the country's culinary tradition and make an interesting oriental-style kebab.

For the dish, it is better to use the fatty pulp from the thighs or drumsticks, and in the case of preparing the breast, the amount of lemon juice should be reduced to half a tablespoon.

Main products:

350-500 g chicken fillet;
large sweet pepper;
small zucchini or zucchini;
4-5 medium tomatoes.

For the marinade:

2 tbsp. l. olive or sesame oil;
1 onion;
2 tbsp. l. soy sauce;
2 tbsp. l. lemon juice;
2-3 teeth. garlic;
2 tsp. curry;
pepper and salt to taste.

Let's start cooking:

Separate the meat from the bones, cut into cubes or pieces 2-3 cm in size
Cut the zucchini and tomatoes into rings, and the pepper into large cubes.
Cut the onion and pour it into the meat.
Add the remaining ingredients for the marinade and mix everything. You can also prepare the sauce in a separate container and then add it to the meat.
The kebabs are marinated for about 30 minutes at room temperature.
Now all that remains is to skewer the meat, interspersing it with onions and vegetables. Shish kebab is baked at moderate temperatures. If the onion rings are too large, you can put them on the skewer several times in a figure eight shape, so they will definitely not burn.

How to cook delicious chicken kebab?

It is best to bake the bird over hot coals, but not over fire. Birch firewood is well suited for meat, as are logs from fruit trees, which give it a special aroma. You can also use coals, which are available at any store.

You should not cook chicken on pine wood, because... The resins they contain give the meat an unpleasant taste. Wood that was previously used in construction or for making furniture is also not suitable. In the latter case, there is a high probability that the fibers are impregnated with chemicals. If firewood and coal are not available, grapevines or ears of corn without kernels will do. To make the kebab more flavorful, you can throw a handful of sage, lemongrass or other herbs onto the coals.

Poultry meat is more tender, so small fillet kabobs do not require much heat. It is better to fry shish kebab from chicken thighs and other large parts when the coals are very hot. The meat is often turned over and checked for doneness.

If the meat is marinated, but you can’t go outdoors due to bad weather, you can cook shish kebab in the oven, on the grill or in a frying pan. And these options can also be used in the cold season, when outings into nature are not possible.

This is where we end the article and suggest you start preparing an interesting dish.