Chicken breast kebab. Diet chicken kebab: minimum calorie content and maximum enjoyment

Continuing the theme of the "barbecue" season, let's talk about no less popular on the May holidays - this is chicken barbecue.

Chicken, in particular its breast fillet, is a dietary food rich in proteins. Chicken meat contains polyunsaturated acids useful for the human cardiovascular system. And B vitamins help to strengthen hair and nails.

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

It is chicken kebab that always turns out to be incredibly tender, but in case of improper preparation, it can be dryish. Therefore, before you start cooking chicken kebab, you should choose this very chicken correctly.

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

The best option would be birds from 10 weeks to 1 year old and weighing from 900 grams to 1.5 kg.
As with other meats, try to avoid frozen meats and go for chilled options in the first place. 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 coarser and drier.
Fresh chicken can be distinguished by its aroma and tender skin, which will have a pinkish tint. Fresh chicken will smell good and have a slightly sweet flavor.

The thigh is the ideal part for making chicken kebab. Of course, chicken fillet is also great for cooking, but it will be noticeably drier. Therefore, the chicken fillet should be pre-marinated in a juicy marinade, which you can find below. Do not throw away the wings - they are crispy, and there are amateurs who are ready to prefer them to all other "meat" parts of the bird.
As for the peel, it all depends solely on the taste preferences of the person who will be engaged in the preparation of this very kebab. Meat with skin will be noticeably juicier, but there is an increased risk of skin burning when roasting on charcoal.

Step 2. Preparing and marinating chicken pieces for barbecue

Wash the chicken, cut it into portioned pieces (preferably without bones and tendons), salt, pepper, add chopped herbs, chopped (crushed) garlic. Mix everything with your hands, leave to marinate. The chicken will be soaked in the sauce and will be ready in half an hour. Then, depending on the recipe for the marinade, pour the 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 the chicken kebab marinade is not recommended to be cooked in red wine, but only white. For the rest, we follow to rely on our own tastes and preferences.

If you intend to cook kebab from wings, then it is better to use a grill for the barbecue, if fillets, then skewers are better suited. The average estimated time to grill a kebab on skewers is 10 - 15 minutes, on a grid - grill 15 - 20 minutes.

A selection of delicious marinades for juicy chicken kebab

1. Lemon marinade for chicken skewers

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

Bon Appetit!

2. Marinade for chicken with yogurt

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

Preparation:

A 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 meat in this mixture for a couple of hours. It remains to skewer, fry - and bon appetit!

3. Teriyaki marinade for chicken skewers

Composition:
½ tbsp. soy sauce
½ tbsp ginger powder
4 tablespoons 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.
Fill the meat with it, 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 skewers in citrus marinade

Composition:
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. ¼ Pour the resulting marinade into an airtight bag, put all the prepared chicken in 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, delicate taste. Try it - you'll love it!

5. Marinade for chicken kebab on mineral water

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

Preparation:

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

6. Recipe for Lime Chili Marinade for Chicken

Composition:
4 teeth garlic
2 pcs. lime
4 tablespoons peanut butter
2 pcs. Bay leaf
1 tbsp thyme
1 tbsp dried cherries
parsley bunch
Carnation
salt pepper
Preparation:
4 cloves of garlic, salt and pepper using a blender to puree. Add the juice of two limes to the mixture and mix thoroughly until the salt dissolves.
We remove 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 - poultry should be marinated in it for 4 to 6 hours.

7. Marinade for chicken skewers 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 kebab has an unusual taste, prepared according to the following recipe: 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, minced onion (two to three onions), salt. Coat each piece with all this composition, pour the rest on top. Sharp and sour at the same time. It is impossible to break away!

8. Chicken skewers in orange marinade

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

Preparation:
Squeeze juice from two oranges, cut the third into thin slices.
Pour orange juice over the legs, thighs, wings or breast (or all at once) and leave for 15–20 minutes.
Combine honey, butter, curry, pepper. Stir into a homogeneous mass.
Marinate the chicken for 2-4 hours.
Put the finished bird in a mold, put orange circles on top, grease with marinade again and bake until tender. Salt just before use.
The recipe for this marinade is great for both oven-grilled chicken and charcoal cooking. Pleasant light pungency is most harmoniously combined with orange notes and curry spice. Ruddy, golden, luxurious chicken!

9. Nut marinade for chicken

Composition:
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. Grind 3 cloves of garlic.
Mix all the ingredients (nuts, onions, garlic, 200 ml. Vegetable oil and black pepper) with the meat and keep in the refrigerator for one hour. This is one of the most delicious chicken marinade options.

10. Chicken skewers in beer

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

Preparation:

Juicy and tender is a chicken kebab in beer. Its recipe is quite simple: mix a glass of light beer and kefir, rub the ginger root in them, squeeze out a couple of garlic cloves, salt to taste. Pour chicken pieces with this liquid, leave for a few 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 comes out non-alcoholic.

Next, the marinated pieces of meat are strung on a skewer, interspersed with onions, cut into rings. Also, fresh tomatoes, eggplants and other vegetables are placed on a skewer along with the usual ingredients, depending on the recipe for making a shish kebab.

If you intend to cook kebab from wings, then it is better to use a grill for the barbecue, if fillets, then skewers are better suited. The average estimated time to grill a 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 the width is about 7 mm. It is easy to remove portioned pieces from them, they will not bend under the weight of meat.

Simple marinade for chicken skewers 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 tsp
Ground black pepper - 0.5 tsp
Parsley for decoration - 1-2 sprigs

Preparation:

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

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

Melt the butter. Make a few cuts and brush with oil and mayonnaise.
Stir, leave for 1-2 hours.

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

Bon Appetit!

Sometimes we do not have the opportunity to get out into nature, rain or snow interferes. And I really want a delicious appetizing barbecue. Sometimes difficulties with health interfere and meat from a fire is contraindicated. Then a chicken kebab in the oven or in a pan will come to the rescue. At home, such a shashlik turns out to be no worse, and even nutritionists recommend chicken meat, unlike beef or pork shashlik.

Do you like chicken? Then just one more chicken recipe for you. Chicken in honey-soy sauce can be fried in a pan, baked in the oven or grilled on the grill.

How to pan chicken in honey and soy sauce

Composition:
Chicken legs - 1 kg
Soy sauce - 100 ml
Honey - 2-3 tsp
Garlic - 2 cloves
Bulb onion - 1 pc.
Greens - 1 bunch
Vegetable oil - 30 g
Preparation:

Wash and dry chicken legs, cut into portions.

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

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

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

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

Bon Appetit!

Chicken kebab in the oven - fast and tasty

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

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

In the meantime, make the chicken kebab marinade. Put onions in a bowl, lightly crush it with your hands. Add mayonnaise and adjika. Season with salt and pepper.
Mix everything well.
Grease 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. Arrange the chicken on the wire rack. Put the onion on a baking sheet. Place the baking sheet on the middle shelf and the chicken wire rack on the next shelf.
Fry chicken skewers in the oven at 200 degrees for 25 minutes on one side, and then turn over and fry on the other side until tender.

The chicken kebab is ready in the oven. Such a shish kebab is no different from that cooked over charcoal.

Bon Appetit!

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

There are gourmets for whom kefir is their favorite way.

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 on the basis of not only kefir, but also natural (without sugar and additives) yogurt, yogurt, yogurt.
However, keep in mind that these foods come in a variety of different fat contents and the longer they are stored, the more acidic they become. So for tough meat, choose a more sour kefir. After all, the task of the 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 barbecue, then the base for the sauce should be greasy. If you prefer juicy thighs, use "zero" kefir.
Traditional spices are added to the marinade for chicken barbecue in kefir: ground pepper (black and red), thyme. But you can and even need to show your imagination by adding all the herbs and spices that you like. For example, thyme, basil, oregano, dry parsley, etc.

If we take a carcass weighing about 2 kilograms, then we 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 it into portions (preferably without bones and tendons), salt, pepper, add chopped herbs, chopped (crushed) garlic. We mix everything with our hands, and then fill it with 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 pickled chicken in a cool place or refrigerator., No more than 3-4 hours. If you leave the meat under the marinade for longer, the meat will turn out to be too soft, which not many people like.

We fry chicken skewers on a wire rack or ordinary skewers, not forgetting to turn over from time to time. This is a versatile recipe that can be made at home in the oven or in a skillet. To do this, instead of skewers, we string 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 make a simple quick chicken skewer. Chicken fillet 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, cut into cubes.

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

String pieces of meat on skewers, wrap in plastic wrap and marinate chicken skewers for 30 minutes. Fry chicken fillet shashlik on a grid, over hot coals, 10-15 minutes.

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

Supplement your meal with a glass of dry, semi-dry, red, or even better white wine. Do not overdo it, it is better to choose the drink that is more expensive, but better in 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 recipes for barbecue. Experiment with them, share with your friends the options you like. What's your favorite proven recipe? Write in the comments!

Many dishes from other nations have come to Russian cuisine, which we cook quite often. Shish kebab is an Armenian dish, our people loved it the most.

Shish kebab has gained its popularity in our region a long time ago. Over the entire period of its existence, the recipe for the dish has changed slightly, but in general it has remained the same. Now any outdoor recreation is always accompanied by a barbecue with skewers.

The classic kebab recipe is lamb, but now people make dishes from any meat available, some use fish. Vegetarians often make kebabs from vegetables. To prepare a tasty and inexpensive dish, you can buy chicken meat.

Buying quality chicken for barbecue

An individual weighing up to 1.5 kg in chilled form will be optimal in weight. If you take a carcass of greater weight, then the kebab will be drier and will not have a delicate taste.

Frozen meat is also suitable for barbecue, but there are some nuances: firstly, it must thaw in a natural way, and secondly, strictly forget about the microwave. If you don’t listen, you can forget about the juicy shish kebab.

When frying meat on skewers, pre-cut it into small pieces, so it will fry faster and remain juicy inside. If you purchased a fillet, then you will have to gobble your head with the marinade, otherwise you will get dry meat.

The best option for barbecue is the thighs - they have a skin and are quite juicy.

Juicy marinade for chicken skewers

The most suitable time for an appetizing barbecue is summer. Don't know how to make a delicious marinade for meat yet? Today we will share a wonderful recipe that will make your chicken insanely flavorful and juicy!

If you are a spicy lover, then in addition to or together with onions, you can add garlic, which will add a spicy taste. The onion marinade also has a number of benefits. For example, onion juice softens the chicken when it is fried and gives it a delicate flavor.

Ingredients:

• medium-sized onion 2 pcs.
• chicken (thigh) 1 kg.
• mayonnaise 300 g
• pepper and salt to your taste.

Preparation:

1.First, peel the onion and cut into half rings. Try to cut thinner to give the onion more juice. If done correctly, the meat will be more flavorful.

2.Pour the onion into an empty container, fill it with mayonnaise and add the necessary seasonings. If you are a paprika lover, use it instead of pepper.

3. It's time to marinate the chicken. Mix the meat with onions and leave at room temperature for several hours. It is not recommended to leave in the marinade overnight, as it will turn out to be harsh. Follow the recipe for a delicious golden brown.

4. After pickling, the chicken will become more juicy, its flavor will increase. Do not fry the kebab for too long, otherwise you will dry it out. A beautifully fried crust will let you know when the dish is ready. Enjoy your stay!

On beer

Beer is often used to prepare a variety of dishes - it is often added to baked goods and meat. Beer kebab marinade is a great way to deliciously marinate chicken. For these purposes, buy chicken wings.

We will need:

• chicken wings 1 kg.
• onion 3 pcs.
• light beer 0.5 l.
• dried oregano 1 tsp
• pepper and salt to your taste.

Preparation:

1.Wash the chicken wings and place in a bowl.

2.Pour onion on top, salt and add spices.

3.After a few hours, you can begin to fry the kebab.

Video recipe:

Bon Appetit!!!

On kefir

A satisfied original recipe with the participation of fermented milk products will make your kebab even more tender. You can use absolutely any part of the carcass.

Ingredients:

• chicken 2.5 kg.
• medium-sized onions 3 pcs.
• high fat kefir 0.5 l.
• seasonings, salt and pepper to your taste.

Preparation:

1.Cut the meat into small pieces and move it into a marinating container.

2. Fill the chicken with kefir, salt, add seasonings and onions with garlic.

3. Stir the mass and place in the refrigerator for several hours. The meat is marinated - you can light the grill!

Mineral water recipe

Mineral water is great for many dishes, it is used instead of ordinary water. I once made a kebab marinade with mineral water and I can say one thing - it turns out pretty good!

My experience was with chicken breast, you can take the other part.

Ingredients:

• chicken breast 2 kg.
• onion 3 pcs.
• tomato 1 pc.
• lemon 1 pc.
• refined oil 125 ml.
• salt and seasonings to your taste.

Preparation:

1. Cut the chicken into small pieces, place in a pickling container.

2. Peel the onion and cut into half rings.

3. Add the onion to the meat along with the remaining ingredients. Then pour out the mineral water.

4. Put in the refrigerator overnight. Chicken should be kept in the marinade for at least 5 hours.

5. String the meat on a skewer with lemon and tomatoes, pre-cut into slices.

With sour cream

If you are not a fan of spicy marinade, then this method is for you. Sour cream will emphasize the original taste of chicken and make the dish more aromatic.

Ingredients:

• chicken fillet or thighs 1 kg.
• sour cream 250 g.
• garlic 4 cloves.
• greens to your taste.
• salt to your liking.

Preparation:

1. Chop the greens, press the garlic. Rub the pieces with the garlic mixture and salt. Fill with sour cream and stir until smooth.

2. The meat will take a long time to marinate, so it is best to place it in the refrigerator overnight.

With mayonnaise

Mayonnaise is always on hand and is used for most dishes. Chicken in mayonnaise sauce turns out to be very juicy, and according to this recipe, it is better to cook on a wire rack.

Ingredients:

• chicken 1 kg.
• onions 4 pcs.
• mayonnaise 75 ml.
• pepper and salt to your taste.

Preparation:

1.Wash the chicken, pepper and salt, mix and leave for 20 minutes.

2.Pour the chicken with mayonnaise and add the onion, mix the mass. Try to coat every piece of meat well.

3. The mayonnaise should be absorbed into all the pieces. To do this, hold the chicken for 60 minutes, then refrigerate for 10 hours.

For urgent marinating, simply keep the meat at room temperature for a few hours. Don't keep it warm for too long, or it will disappear.

4. Sprinkle the chicken with wine during cooking.

Video recipe:

Bon Appetit!

Acetic

For this method of marinating meat, we will use a special ingredient - wine vinegar. It is best to take chicken thighs for this.

Ingredients:

• chicken 1 kg.
• onion 3 pcs.
• vinegar 1 tablespoon
• pepper and salt to your taste.

Preparation:

1.Cut the ham into portions, transfer to a pickling container, salt and pepper.

2. Cut the onions into half rings and sprinkle the chicken. Add vinegar.

3.Mix the meat with spices and onions and refrigerate for a couple of hours.

Soy marinade with lemon

This method of marinating meat is significantly different from the rest. We will prepare several types. To business!

For the first, we need:

• chicken 1 kg.
• water half a liter.
• garlic 4 cloves.
• black pepper and salt 1 tablespoon each
• fresh lemon juice 100 g.

We will pump warm salty water into the carcass with a syringe.

For the second marinade:

• honey 1 tbsp
• dry white wine 100 ml.
• ground red pepper 10 g.
• ground nutmeg 15 g.

Preparation:

Melt the honey and add to the wine. Pour the chicken meat on top. In 3 hours, the carcass is soaked and ready for further cooking. It is worth noting that such a marinade will give the meat a special tenderness, which you will not get if you marinate according to other recipes.

Experienced housewives know that when preparing a certain dish, you need to take into account all the little things that affect the final result. Shish kebab is not separated from the rest of the dishes, it has its own cooking characteristics, thanks to which you will be able to preserve all the juiciness and tenderness of the meat.

1. Try to arrange the chicken so that everything is well saturated.

2.Marinate in a deep bowl, be sure to cover with a lid.

3. If possible, use oppression, which will speed up the marinating process and make it more flavorful.

4. If you have cooked a barbecue at least once, then you know for sure that the marinade remains on your hands. To avoid this, spiced meat can be put in a bag.

5. Shake the bag several times - this is enough for a good impregnation of the meat.

6.If you have chicken thighs or wings, it is highly discouraged to use a vinegar marinade. It will keep your food dry.

7. Carefully read which part of the carcass is suitable for a particular type of recipe.

8. Do not marinate frozen chicken. Defrost such meat always in a natural way.

It turns out to be very tasty, juicy and healthy. After all, white poultry meat is particularly nutritious and high in protein. It is worth noting that for such a charcoal dish it is recommended to use not only chicken fillet, but also other ingredients that will give the kebab a special taste and aroma.

Chicken breast kebab recipe

Required Ingredients:

• thick 35% sour cream - 210 g;
• chilled fresh breasts - 4 kg;
• greens - a couple of bunches;
• large onions - 4 pcs.;
• hot tomato sauce - 3 large spoons;
• iodized salt - 2 dessert spoons;
• allspice peas - 12-16 pcs.;
• soy sauce - 45 ml.

Meat processing process

Before making a kebab from chicken breast, it must be thoroughly washed, freed from bones, cartilage and skin, and then cut into long and not very thin pieces. After that, it is advisable to leave the meat aside and immediately start preparing a fragrant sauce in which the fillets should be marinated for about 3-4 hours.

Chicken breast kebab: marinade and its preparation

To create the sauce, you need to mix thick 35% sour cream, chopped greens, spicy tomato paste, peas cut into rings and the ingredients laid out must be mixed with a large spoon, and then proceed to marinate the meat. To do this, pieces of chicken breasts must be placed in an enamel bowl, add the previously prepared sauce to them, stir by hand, close the lid and leave aside for 3-4 hours. During this time, tender and soft white poultry meat will absorb the aromas of seasonings, become more tasty and juicy.

Skewering the breasts

The breasts should be roasted over birch or oak charcoal. After they give the first heat, you must immediately start skewing the meat. In this case, pieces of fillet must be put on along, so that the ends do not hang down and do not burn. Onion rings can also be used for charcoal processing. However, it is not recommended to wear them with meat, as they will burn before the fillet becomes soft. It is better to place the bulbs on a hotel skewer and cook them on the grill for no more than 5-9 minutes.

Heat treatment of the dish

Chicken breast skewers become soft and crispy after 20-30 minutes after being placed over hot coals. To determine if the dish is really ready, you should cut a piece of meat with a knife and observe whether the blood is oozing or not. If only fragrant transparent juice comes out of the breasts, then the kebab can be safely removed from the grill and served to guests.

Correct presentation

Charcoal grilled chicken breasts are recommended to be served hot along with fresh vegetables and herbs. It is also worth noting that such a not very heavy dish can be accompanied by a nourishing side dish in the form of boiled or mashed potatoes, rice, buckwheat, pasta, etc. Also, ketchup should be served with a kebab made from white poultry meat.

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

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

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

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

Choosing a chicken for a kebab.

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

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

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

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

Preparing meat for barbecue.

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

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

Now that everything is ready, let's talk about how to marinate chicken so that the kebab is soft and juicy.

Marinade with mayonnaise and garlic.

These are the most popular marinade options we have. And most likely everyone knows how to cook it. For cooking, you can use any part of the chicken, and we will use chicken thighs. Their meat is not dry, moreover, it is covered with skin. This will keep the juice inside the bite and give the meat a nice crispy brown crust.

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

We need:

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

Wash the chicken and cut into 6 - 8 pieces.

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

Place the garlic plates under the chicken skin.

Then coat the pieces with the mayonnaise mixture.

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

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

We eat with pleasure.

Classic marinade with vinegar.

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

Ingredients:

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

We wash the chicken fillet in water, then cut into medium pieces and put in a saucepan.

Add one tablespoon of vinegar to them, salt, pepper to taste and mix thoroughly.

Then we cover it with a tight lid and put it in the refrigerator for one hour, so that the meat stands and is saturated with all the ingredients added to it.

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

Chicken shashlik in mineral water (video).

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

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

Diet chicken skewers (with wine and onions).

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

We need:

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

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

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

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

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

Marinade on kefir.

Kefir has a moderately sour taste, which contributes to moderate softening of meat. And the fact that kefir is fat and quite dense, envelops every piece of meat well and does not drain, allows you to keep all the juice inside, quickly fry it and get a beautiful golden brown crust.

That is, just the perfect marinade.

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

We need:

• Chicken thighs - 2 kg;
• Kefir 3.2% fat - 500 ml;
• Onions - 1 kg;
• Parsley - a bunch;
• Spices - any for barbecue or chicken - 1.5 - 2 tbsp. spoons;
• Salt and pepper to taste.

Wash and dry the meat with paper towels.

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

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

Pour kefir. In principle, it can be used with any fat content. But I usually buy 3.2% fat. Such kefir is tastier in itself, which means that the marinade from it is the most delicious.

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

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

Add a teaspoon of salt and pepper to taste.

Chop and add parsley. It is not necessary to cut very finely, later it will be necessary to remove it so that it does not burn when frying meat. Stir and press down well with your hand. Cover with a flat plate on top and press down slightly so that the marinade covers each bite of our chicken.

Step 8.

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

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

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

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

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

Quick marinade for barbecue (video).

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

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

Barbecue marinade with soy sauce and ketchup.

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

Ingredients:

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

We wash the wings in running water, dry them with a paper towel and put them in a suitable bowl.

Clean, then chop the onion with thin rings and put in the meat. Put a little salt, you don't have to add it, because there is enough of it in soy sauce, but in my opinion, and of course, pepper to taste. Next, pour in the soy sauce and ketchup.

Mix everything thoroughly with your hands, cover with a lid and put in a cool place for 1-1.5 hours to marinate. After that, the meat is ready and can be fried on coals and baked in the oven.

Juicy chicken kebab in the oven (video).

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

Spicy chicken wings kebab with sauce.

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

We need:

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

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

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

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

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

Lime and greens marinade.

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

Ingredients:

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

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

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

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

Peel the onion and cut into large rings.

Place the meat and vegetables in a bowl and stir.

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

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

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

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

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

You can also roast in the oven.

Serve with fresh chopped onions and fresh or grilled vegetables.

Tips for making chicken kebabs from personal experience.

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

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

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

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

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

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

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

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

How to choose chicken for barbecue

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

Marinating chicken: important features

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

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

Marinade based on kefir

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

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

Garlic marinade

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

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

Marinade with soy sauce

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

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

Red wine marinade

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

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

Marinade with kiwi

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

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

Mayonnaise marinade

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

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

Mustard marinade

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

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

Marinade with grapefruit

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

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

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

Video: 11 marinades for chicken skewers