Shish kebab how to marinate chicken. Chicken kebab: cool recipes for the most delicious marinades to keep the meat soft and juicy



Culinary experts often observe how, being tender when raw, finished form, chicken breast quickly hardens during frying or boiling or stewing. It is considered fast, even dietary product, which is recommended for those losing weight and diabetics. How delicious is kebab from chicken breast, is it possible to achieve tenderness and softness in meat? The chefs answer: yes. And the “yes” is a confident one.

The secret here is in a well-chosen, seasoned marinade. You can make large, “street” kebabs or small ones using skewers. Here are the 5 main ones, popular recipes, they will help everyone, even novice chefs.

1 place

The total cooking time takes about 45-50 minutes, listed ingredients designed for 2 equal, medium servings. You can serve with delicious bread tortillas and cheese.




What you will need:

Chicken breast -700 gr;
Potato starch (ready) – 30 g;
Water, only filtered – 200 ml;
Turmeric - 5 g;
Ground paprika(its smoked variety) – 5 g;
Salt (you need sea salt) – 15 g;
Paprika flakes -3 g;
Olive oil

Preparation:

To keep the meat soft, it is important to soak it thoroughly with starch and water. First, carve the reserved breast using a sharp, large knife. First, carefully cut the skin, then remove it completely, here you just need meat, without it.




If you bought the breast whole, not fillet, you need to cut it. In the center of the breast there is a special bone - the fork, which seems to divide the breast in half. Cut the meat neatly along it. Then cut off one side, then the other. That's it, the fillet is there.

At the same time, remove all excess: veins, veins with pieces of fat, tendons. Cut off the small, remaining fillets from the edges. They will then go either under roast or under cutlets. For fillet skewers, only large, central pieces are needed. Cut them both into long, identical, thick strips.




Take a comfortable, deep bowl, pour cold, already filtered water into it, then add starch and sea salt. Stir everything until all the salt is gone and dissolved.




If you have a separate culinary syringe at home, use it to prick the fillet prepared for the marinade (medical syringe will not work here). When not, prick the chicken with a regular fork, then place all the pieces in a bowl, submerging them in the marinade. That's it, leave it for 25-30 full minutes.




Once the marinade has been absorbed, transfer the fillet to another, shallower bowl. There, add the reserved spices to the meat (turmeric, then smoked paprika, flakes). There is no need to add salt, because the marinade was already salty.




That's it, now you can carefully string each piece of fillet onto a small skewer and grease it thoroughly with olive oil.

If you plan to grill chicken fillet kebab, 5-6 minutes on medium, not very hot coals will be enough. This is the total time, including all rollovers.




If the kebab is homemade and will be in the oven, then heat it first, setting it to the maximum available temperature. We place the kebabs on top of a baking sheet, but so that the meat remains “in the air” without contact with the metal. That's it, the cooking time will be the same, 6-7 minutes. Serve only hot, with a side dish (preferably fresh vegetables), tortillas, and cheese.

2nd place

Kebab lovers cannot always afford this dish, because it is considered fatty and high in calories. Especially if you make it from fatty lamb. However, chicken breast kebab is accessible to everyone, even those losing weight. The main thing here is to achieve softness and tenderness in the meat. The marinade will help. The most delicious, according to this recipe, is kefir. It will nourish the breast, adding juiciness. Ready-made kebabs can be supplemented with sauces or mustard, as well as vegetables and herbs, as desired. Replace the fillet with your favorite steaks or thighs or wings.




What you will need:

Chicken fillet– 360 gr;
Kefir (regular) – 90 ml;
Tomato paste (from a jar) – 1 tablespoon;
Soy sauce – 30 ml;
Garlic –2-3 zb.;
Mustard (need in grains) – 1 tablespoon;
Chili pepper 2-3 rings;
Spice mixture – 1 tbsp;
Sea salt - 1 teaspoon;
Pepper (you need ground black pepper) - 1/2 teaspoon.

Preparation:

The amount of spices here is not exact, you can change it according to your own taste. For the marinade you need a deep, comfortable, medium-sized bowl. The main thing is to calculate the volume so that all the meat fits and you can mix it.




Pour in a mixture of selected spices, for our version it is: turmeric with curry, a little paprika, dry vegetables with basil, thyme and literally a pinch of coriander. However, everyone makes their own bouquet. The spices go with tomato paste (you can use ketchup).

We peel the garlic, pass all the cloves through a press, then add the mass to the spices. There is also a piece of hot, spicy chili, 2-3 medium rings (the same). Mustard (precisely in grains), soy sauce– they are needed for piquancy.




That's it, now it's kefir's turn. Having made the marinade, mix it thoroughly, adding the remaining pepper and (you need sea) salt. You can adjust the amount by trying the ready-made mixture.




Rinse the fillet, wipe it, then use a sharp, comfortable knife to cut off all the film and skin. Fat, if found, can be left. Cut the finished meat (for marinade) into equal pieces, large pieces, then you send everything to infuse, already in the marinade.







String all the pieces using ordinary culinary skewers. Pour the remaining marinade over the breast again. Bake them for 35-40 full minutes. If using a wire rack, place the baking sheet down.
Serve everything immediately after baking while still hot.

3rd place

Instead of kefir, you can take mayonnaise and add soy sauce. The result will be an interesting, tasty marinade that does not require long, overnight cooking. A couple of hours will be enough.




What you will need:

Chicken fillet - 1.5 kg;
Mayonnaise – 150 gr;
Soy sauce – 100 ml;
Onion – 2 pcs.;
Salt;
Black pepper, you need ground.

Preparation:

First, rinse your fillet, lay it out, let the excess liquid drain off, and let the meat dry.
Cut all the fillets using a comfortable, sharp knife. The pieces are medium, portioned. This kebab will be on the grill, so check the size of the pieces. Small ones - the meat will burn and dry out. Large ones - it will be raw.




After placing the fillet in a convenient, large pan, immediately add mayonnaise and sauce on top. Add a little salt, because the sauce has its own degree of saltiness, season with pepper. That's it, there are enough seasonings.




Meanwhile, peel the onions, cut them all into identical, small strips and immediately put them in a saucepan, where you will then marinate.




That's it, mix it up collected ingredients, then leave it, let it stand like that, in the room. Time – 2-3 full hours. Stir occasionally.




It is advisable to heat the coals, then let them cool a little, otherwise the meat will cook faster and dry out, losing its juiciness. Thread the already marinated pieces onto the skewers, keeping the distance, not tightly. Turn over more often during cooking, it will take about 10-12 minutes. The main thing is to remove it in time, then the meat will surprise you with its juiciness and taste.

4th place

Option with lemon. True, we still need italian herbs and other spices. However, if you don’t find them, you can replace them by making your own bouquet.




What you will need:

Chicken fillet -500 gr;
Lemon juice (fresh) – 3 tablespoons;
Garlic – 2 cloves;
Italian herbs – 2 teaspoons;
Paprika;
Salt;
Cumin;
Ground cinnamon;
Black pepper (also ground);
Olive oil;
Red onion;
Lemon.

Preparation:

After peeling and then chopping the garlic, mix it with all the herbs prepared for pickling, placing it in a convenient, deep bowl. A spoonful of fresh, squeezed lemon juice will also go there.
First wash the chicken fillet, then chop it into medium, equal-sized pieces. Place all the meat in the prepared marinade. important: do not pour out all the lemon juice, there will be 2 spoons left (one was used). Marinating time will be 2 hours.

Mix it separately by adding the desired olive oil. Next, heat up your grill or put on a barbecue. String red onion and pieces of already marinated fillet alternately. Everything cooks quickly on the grill, only 6-8 minutes, so stay close, turn it often, greasing the pieces with that ready-made lemon-oil mixture.

Here it is important to guess the moment and pull out the “chicken” skewers in time. Then the meat will not have time to overcook, retaining its juices and pleasant softness. Serve this kebab with lemon cut into wedges.

5th place

Shish kebab aged in a vinegar-vegetable marinade. Of course, any of the proposed recipes has a number of advantages, feel free to choose the one you like, there are no bad or unsuccessful ones. This recipe the simplest, there are few ingredients and each is easily found in any possible kitchen.




What you will need:

Chicken fillet – 500 g;
Sweet pepper -2 pcs;
Cherry tomatoes – 8 pcs;
Wine vinegar – 2 tablespoons;
Vegetable oil;
Allspice (needs ground);
Salt.

Preparation:

The secrets of the most successful kebab in terms of taste always lie in the marinade and holding time. Especially if the base is chicken breast, which is considered lean, tough meat. It is important to select ingredients, maintain time and when frying, choose the right moment so as not to overdo it. Place medium, rather than hot, coals on the grill, allowing them to cool slightly. Therefore, when they fry different types kebabs, chicken comes second, not first in order.

First, process the meat: rinse the breast, then cut off unnecessary parts (veins, film, skin) with a knife. Cut it if it comes with a bone. Then cut, you need medium, approximately equal pieces. Count on future frying. Small ones will cook faster and burn. Large ones, on the contrary, will remain raw inside. If there is fat in the meat when trimming, leave it.

Next, you need a deep, comfortable bowl, combine the vinegar with the oil prepared for the barbecue, and spices there. The marinade is considered simple; there is nothing except these components. Mix it thoroughly, then pour over the meat. The marinating time will be short, 30 minutes. This recipe is considered fast, because other options require 2-3 hours of exposure, here it’s half an hour. All the same, the meat will have time to soak and soften.

Thread onto skewers alternately, alternating meat, then peppers, tomatoes. Yes, if you look general tips, then you can’t make a mixed kebab when there is meat on the skewer and vegetables next to it, because the latter cook faster and by the time the meat gets ready, they burn. Chicken kebab is an exception. It doesn’t matter whether it’s on skewers in the oven or otherwise, on coals, the cooking time is shorter. 6-8 minutes, turn frequently.

It is best to serve hot without removing the skewers. Serve with pita bread and onions. Vinegar will add its own sharpness.




Varieties of recipes

What else, besides vinegar or kefir, can be added to the marinade?

Canned pineapples (although they will be “partners” with the meat on the skewers);
Honey;
Mineral water (mineral water is considered to be able to soften anything, even tough meat);
Lemon (both itself and its juice) is considered universal ingredient;
Mustard;
Horseradish;
Wine (table or red, any kind).

Any cook who loves barbecue experiments with marinade. Especially if the meat is “problematic” like breast. After all regular chicken It’s easier to fry, or rather, there is no fear that it will come out harsh.
Features of frying. It’s interesting how the experts differed when discussing the types of firewood used for barbecues. Some people think birch is the most successful, while others, on the contrary, praise fruit trees.

For some, ready-made, packaged coal is more suitable. It is enough to light a small, compact fire, then add a handful of coal prepared in a bag, and that’s it, you can fry.

What could be better than spending time in nature with your close friends and family, and even barbecue, you can’t think of anything better. Recipes for marinating chicken kebab a large number of. And how tasty it turns out depends directly on the right marinade. You can use vinegar, mayonnaise, ketchup, kefir, soy sauce, honey, etc. And of course various spices and herbs.

The choice of marinade recipe is entirely up to the eater. Chicken kebab can be prepared from any part of the chicken: you can bake drumsticks, thighs, wings, fillets on the grill, and everything will turn out very tasty. Chicken kebab has undoubted advantages over other types of kebab - chicken meat is easier to digest by the body, since the dishes are not as heavy as those made from pork or lamb; almost everyone loves it.

Chicken marinates faster and cooks faster than pork, for example. But only one point is important in cooking: it is important not to dry out the chicken, otherwise everything will go down the drain. Just marinate the chicken properly and don’t overcook it over the coals - that’s all!

I present to you the best and most popular marinades for chicken kebab. These recipes can be used not only for cooking kebabs, but also for preparing meat dishes at home.

Recipe No. 1. Marinade for kebab with kefir

Preparing a marinade for chicken from kefir is very simple, and most importantly, it does not take much time. Kefir is great for marinating meat and gives it extraordinary softness and tenderness.

We will need:

chicken meat (legs, thighs, wings, drumsticks or breast fillet) – 1.5 -2 kg.

kefir – 0.5 l.

onion – 2-3 pcs.

garlic – 2 cloves

spices, salt - to taste

Preparation:

The fat content of the kefir you choose depends on what kind of meat is used for the kebab. If it is a fillet, then choose fattier kefir, and for juicy thighs you can choose a low-fat fermented milk product. As for spices, garlic, red Bell pepper, thyme or parsley.

Wash the chicken, dry it and divide it into portions. Salt, add your favorite seasonings, chopped garlic and chopped onion into rings. Pour kefir over the finished chicken meat, mix, cover with plastic wrap and leave in a cool place for 3 hours or, if you have time, put it in the refrigerator overnight.

Then cook on the grill or grill for 15-20 minutes and enjoy the delicate taste.

Recipe No. 2. Marinade for chicken kebab with vinegar - a classic of the genre

Suitable for any type of meat! As for the chicken, to prevent it from turning out dry and tough, be sure to maintain the proportions of water and vinegar.

Ingredients:

~1.5 kg. Chicken

4 tbsp. spoons of vinegar (9%)

8 tbsp water

2-3 onions

1 tbsp sugar

salt pepper

Preparation:

Wash the chicken and cut into necessary pieces. Season each piece of chicken evenly with salt and pepper and place in a deep bowl. Peel the onions and grate them coarse grater, you can also add a few cloves of garlic. Onions in this form will give the chicken the necessary juiciness. Mix vinegar with chilled boiled water. Regular table vinegar can be replaced with apple or balsamic vinegar. Add sugar there and mix. Pour into the chicken, stir and leave to marinate for about 10-12 hours. To prevent the chicken from turning out dry and burnt, during frying, do not forget to pour water, wine or beer over it periodically and turn the skewers in time. Takes the longest to bake chicken bones You can check the readiness of the kebab by cutting it; the juice should be clear.

Recipe No. 3. Marinade for chicken kebab with mayonnaise

Marinade based on the most ordinary thing table mayonnaise great for barbecue not only tender pieces chicken breast, but also from other parts - for example, with the help of such a marinade you can prepare a delicious kebab from chicken legs. Marinate chicken kebab Mayonnaise is very simple. First, lay out the pieces chicken meat(you can take hams, drumsticks, wings - in general, any parts) in any deep container, sprinkle salt, pepper, and spices on top to your taste.

You can use and the usual “store-bought” mixture of herbs and spices. Mix the meat with spices, add the cut into rings onion and let it sit for 10-15 minutes. Add mayonnaise to the meat - do not skimp on the sauce, you need the mayonnaise to evenly cover all the pieces of chicken (then you will see how the meat takes all the mayonnaise into itself). Mix thoroughly and cover the container with a lid. You can marinate chicken in mayonnaise at room temperature, and in the refrigerator for two hours. If time permits, it is better to leave the kebab in the refrigerator for ten to twelve hours. And in the room, the kebab with mayonnaise will marinate in three to four hours.

We will need:

chicken – 1 kg.

onions – 2 pcs.

mayonnaise – 200 g.

salt and pepper - to taste

You can also add various vegetables to the kebab:

  1. Tsukin
  2. Eggplant
  3. bell pepper
  4. Tomatoes

We keep the chicken in the marinade with mayonnaise for 1 hour in the refrigerator and you can already fry the kebab either on a skewer or on a grill. Although you can leave the chicken in the resulting marinade for 6 hours or all night, it won’t get any worse. Mayonnaise will give poultry meat a rich aroma and a delicate, very juicy, crumbly texture. You can use other spices and herbs in the marinade - paprika, dried parsley, dill, marjoram, lemongrass, all types of peppers or suneli hops.

Recipe No. 4. Marinade for chicken kebab with mineral water

This recipe for marinade with mineral water couldn’t be simpler! If desired, you can add lemon juice to the chicken marinade.

We will need:

2 kg. Chicken

Mineral water (carbonated) – 1 liter

3 onions

vegetable oil - 1 tbsp

Salt, ground black pepper - to taste

Preparation:

To prepare shish kebab, you can use not only chicken, but also pork or beef. Pour chopped chicken mineral water and butter so that it covers the meat and sprinkle with spices. We put under oppression in cool place for 3-5 hours. The meat turns out tender and very tasty. Don't forget to add chopped onion to the meat.

Thread the marinade-soaked chicken onto skewers and fry over coals until golden brown.

No. 5. Recipe for marinade with soy sauce

For marinating in soy sauce, you can use any part of the chicken - wings, thighs or breast. Thanks to it, the meat turns out very tender, tasty, with interesting notes. To prepare soy marinade for chicken you need:

For 1 kg. Chicken:

Preparation:

Wash the chicken fillet, dry it a little and cut into large pieces of at least 3 by 3 cm. Pass the garlic through a press, cut the onion into rings. Mix all the marinade ingredients for the chicken breast in a separate deep bowl. The breast should remain in the marinade for 2-3 hours in a cool place or in the refrigerator, or better yet overnight.

After the specified time has passed, remove the chicken, remove the excess marinade for the chicken breast, and fry the chicken over coals until cooked. You shouldn't use more in the marinade. three types spices and spices, otherwise they may interrupt each other's taste. For those who like it spicier, you can add paprika, mustard, etc.

No. 6. Poultry shish kebab with lemon

The chicken kebab is marinated in literally a couple of hours and turns out very tender and very tasty. Of course, the taste of chicken kebab will largely depend on the meat itself and the marinating time too. If the chicken is young, then you will spend minimal time for marinating.

We will need:

chicken – 1.5 kg.

onions – 2 pcs.

lemon - 1 pc.

spices (paprika, rosemary, ground black pepper)

olive oil – 3 tablespoons

salt - to taste

This kebab is made with lemon juice and spices. Shish kebab with lemon - classic recipe and many people prefer to cook shish kebab not with vinegar, but with lemon. Fast and very tasty!

Place the chicken pieces and onion rings into the pan and stir them. Sprinkle with pepper and salt and pour lemon juice on top. Half the onion is cut into thin rings, and the other half is grated on a fine grater.

Marinate the chicken for about 1 hour. After an hour, we string the meat onto skewers; the kebab will be much tastier if you alternate pieces of meat and onion rings.

The second option for preparing shish kebab in lemon marinade:

Ingredients:

2 kg. Chicken

2 onions

6 tablespoons olive oil

4 cloves garlic

ground paprika

rosemary

fresh cilantro

salt, ground black pepper, ground red pepper

Preparation:

Shish kebab can be prepared from various parts of chicken, but chicken fillet is best suited for those who are afraid of ruining their figure. Cut two kilograms of chicken meat into not very small pieces and place in a bowl. Squeeze the juice of one half of a medium-sized lemon. Add three tablespoons of olive oil, half a tablespoon of salt and the same amount of ground cinnamon, ground black pepper and cumin. Then two tablespoons of Italian herbs and a tablespoon of paprika. Chop four to five cloves of garlic. Cut three red onions into rings. Mix the whole mass and leave for 2 - 3 hours at room temperature. Thread the meat, alternating with onion rings, onto skewers or skewers, depending on the chosen cooking location. You can use the grill. Fry the chicken kebab for about 5 - 10 minutes, depending on the temperature of the grill.

Recipe No. 7. Shish kebab marinated in its own juice

This is the most economical recipe marinade Because apart from onions, salt and spices, nothing else is needed. The only negative is that the meat needs to be marinated for at least 8 hours, preferably a day.

We grate two onions on a coarse grater, and one in rings, grate the garlic on a fine grater. Add all the onions, garlic and salt to the chopped chicken. Adding black ground pepper and favorite spices.

You should also remember that different parts of the chicken should be marinated for different amounts of time. For example, it is enough to leave chicken breast kebab in the marinade for 30 minutes, and chicken legs should be marinated for about 6 – 8 hours.

Have you ever cooked and eaten chicken kebab? This is a real gastronomic masterpiece. Provided that it is properly marinated and cooked deliciously right away. So that the meat is soft and juicy with a crispy, golden brown crust. And it doesn’t matter if you fry chicken breast, legs or wings. In any case, you can get an amazing treat. Today we will figure out what and how to do with you.

Some people are skeptical about this poultry dish. They believe that kebabs should be made exclusively from lamb. But this is a biased judgment, because chicken has so many benefits. First of all, this is the price: this product significantly cheaper than all other types of meat. In addition, chicken is not very fatty, especially breasts. Thus, the calorie content of chicken kebab per 100 grams is only 104.6 kcal. And it pickles quite quickly. In general, whatever one may say, there are only advantages.

We have previously looked at several cooking methods. Today we’ll look at how to prepare a delicious chicken delicacy. What to marinate chicken in depends on your preferences. Connoisseurs of the classics soak the pieces in a traditional mixture of onions and vinegar.

They can also be filled with mineral water, kefir, tomato juice or ketchup. A good marinade with red wine or cognac. Gourmets will love the sauce based on pineapples, pomegranates or oranges. I present to your attention 10 popular recipes. Which one is the best is up to you to decide.

For an appetizing result, you must first choose good chicken. The best option is considered to be broiler chickens weighing no more than 2 kg. You can marinate wings, thighs, breast

Buy any parts of the carcass only chilled.

Frozen product - no the best option. The fact is that after such an extreme decrease in temperature and subsequent defrosting, the structure of the fibers changes (they lose their elasticity). If it so happens that only a frozen carcass is available, leave it on the bottom shelf of the refrigerator overnight to thaw, and then marinate it.

Oven-baked chicken shashlik with vegetables on skewers

This recipe will be a great option for a “sofa” picnic. I'm sure he will help you out more than once. Especially when you had planned a meeting with friends in advance and the weather suddenly turned bad. In general, a kind of “magic wand”. By the way, the prepared delicacy will turn out no worse than at the stake.

As for vegetables, you can experiment here. Zucchini, onions, eggplants, and bell peppers go well with chicken. You can also add champignons: you definitely won’t spoil this delicacy with them.

What you will need:

  • Chicken breast pulp – 500 g
  • Tomatoes – 2 fruits
  • Onion – 1 pc.
  • Bell pepper – 1 pc.
  • Garlic – 4 cloves
  • Mayonnaise – 2 tablespoons
  • Butter
  • Turmeric
  • Salt and crushed allspice- taste

Preparation:

1. Fill the skewers cold water and leave for half an hour. Then lightly blot them with a dry paper towel. By that time, the wooden sticks will absorb required amount moisture, so they will not burn during subsequent heat treatment.

2. Wash the pulp and cut into pieces of equal size. This way it will be evenly saturated with aromas and fried. Try not to chop too much, but you don’t need large chunks either. The optimal size is about 3 cm.

3. Salt the fillet, pepper and add turmeric to taste. There are also a couple of spoons of mayonnaise. Afterwards, mix everything well. This will allow the salt and spices to be evenly distributed. We chop the peeled garlic using a press and add this pulp to the total mass.

4. Stir everything again and leave the chicken for an hour to marinate. If you are limited in time, you can bake the kebab right away.

5. Next we switch to vegetables. First of all, chop the peeled and washed onion coarsely. Can be cut into quarters. Either give the pieces a square or rectangular shape - it’s a matter of taste. The main thing is that they can be easily threaded onto skewers.

6. Remove the core and seeds from the bell pepper. My fruit. Then we cut it in half and chop each half into oblong slices.

7. The next step is preparing the tomatoes. First, cut off the top of each, and then chop into slices approximately 5-8 mm thick.

8. The vegetables are prepared and the pieces of meat are marinated. Now it's time to string them onto sticks. I advise you to follow this order: fillet, pepper, onion and tomato. And in this order until the end. Please note: there should be 2-3 cm of free space at the beginning and end of the skewer.

9. Line a baking sheet with foil. Lubricate it with butter. And put chicken kebab with vegetables here.

10 Preheat the oven to 200 degrees. Place a baking sheet in it. Bake for about 40 minutes, turning the sticks over from time to time. But I advise you not to get attached to time, but to focus on the rosy color of the chicken. And to keep the meat juicy inside, place a small container of water under the baking sheet.

As for presentation, you can improvise here. But I think you’ll get more pleasure from the deliciousness right on the sticks. Therefore, serve the kebab on the table in this form.

How to marinate chicken with mayonnaise and onions

Since chicken is lean, this marinade is perfect. Let's take the fatty sauce as a basis. This will increase the juiciness of the lean fillet. I am sure that you will like the taste and aroma. Don't believe me? Then be sure to cook it and try it.

I often come across posts that mayonnaise should not be subjected to heat treatment, since when heated it releases harmful substances. This is why I do not recommend using a store-bought product. It is better to marinate in homemade sauce. It’s safer this way, because it doesn’t contain any harmful additives, and much tastier. Read how to make it in five minutes.

What do we need:

  • Thighs – 2 kg
  • Mayonnaise – 4-5 tbsp. spoons
  • Onions – 2 pcs.
  • Dill greens - a bunch
  • Salt and crushed black pepper - to taste

1. Wash the thighs and dry them with a paper towel. Then add salt and pepper on top. Add mayonnaise and mix everything thoroughly. This will ensure that the spices and sauce coat all the pieces evenly.

2. Peel and rinse the onion. Then we chop it into half rings with a knife. Chop the greens. We send these components to the chicken and stir everything. You can lightly knead the onion with your hands so that it releases its flavor as much as possible.

3. A marinade with mayonnaise and onions will prepare the thighs for subsequent frying in just an hour. But if you leave them overnight, they will turn out even tastier. Of course, you will need to put the bowl in the refrigerator. Your delicacy will simply melt in your mouth.

4. Place the marinated pieces on the grill and immediately fry on both sides over the fire until caramelized. And then we serve this delicacy on the table.

The most delicious kefir marinade

To make the kebab juicy and crispy on the outside, marinate it in kefir. This product is good because it contains fats, lactic acid and even alcohol. This “bouquet” ideally softens chicken. For variety, you can mix it with yogurt, natural yoghurt or fermented baked milk.

You can also use kefir of various fat contents. It all depends on what part of the bird you decide to marinate. Pour breast fillet fermented milk product with high fat content. But for the legs you can use low-fat

Ingredients:

  • Chicken meat – 2.5 kg
  • Salt – 1 teaspoon
  • Parsley or cilantro – 90 g
  • Black pepper – 1/3 teaspoon
  • Garlic – 4 cloves
  • Onion – 2 heads
  • Kefir – 700-800 ml

If using chicken legs, cut them into two pieces at the joint. I only have shins and I don’t need to do anything with them. They are already small, so let's leave them as they are. We won’t remove the skin: this will make the chicken juicier.

We rinse them with running water and dry them with napkins. To ensure that the marinade evenly saturates the meat, make longitudinal cuts in the skin.

1. Transfer the blanks into a glass or enamel container in which we will soak. But aluminum cookware is not suitable for this. The fact is that this metal reacts with acids, thereby promoting the formation of harmful substances.

2. Wash the peeled onion heads. And we cut them into thin rings or half rings. We send them to the meat.

3. Grind the cloves using a garlic press. We wash the cilantro or parsley, then chop the greens with a knife and throw them along with the garlic to the chicken.

4. At this stage, add salt, pepper and all the seasonings you like. If you want to give the finished dish a beautiful color, add a little turmeric or paprika to the marinade.

5. Fill it all with kefir. Cover the top of the dishes cling film and leave it in a cool place for 3-4 hours.

6. Place the marinated pieces on the grill and fry over coals until cooked. The smell will be such that all the neighbors will come running to your grill. I highly recommend trying it.

How to quickly and tasty cook chicken in soy sauce

Want to add an Asian twist to your dish? Marinate the bird in soy sauce and honey. It will turn out very spicy. This video recipe will tell you how to prepare the meat.

By the way, I would like to remind you that soy sauce itself is very salty. Therefore, there is no need to add additional salt to the meat. Other ingredients can also be used for this filling, such as herbs and onions. The sauce is incredibly flavorful. It will give the bird indescribable, caramel notes.

Recipe using mineral water to make the meat soft and juicy

Another way to quickly saturate chicken with sauce and spices is to soak it in mineral water. Thanks to the bubbles carbon dioxide it easily softens even the most coarse fibers. Under its influence, any meat will become tender and juicy.

If you want to shorten the marinating time, use highly carbonated mineral water. And since such a liquid does not have any taste, the sauce will have to be additionally flavored with spices. A few more words about seasonings.

Savory, basil, coriander, ginger, marjoram, rosemary, thyme, sage, tarragon and other spices go well with poultry.

But this does not mean that you need to sprinkle everything at once. It’s better to choose a couple and flavor them. Or you can take ready-made mixtures in bags. This recipe is for big company. You can reduce the amount of ingredients.

Poultry fillet – 2.5 kg
Onion – 10-12 heads
Salt - to taste
Barbecue spices – a little
Mineral water – 400-500 ml

1. The fillet must be thoroughly washed in advance and allowed to drain. You can also blot lightly with a paper towel. Cut it into oblong pieces of the same size.

2. Wash and clean the bulbs. Shred into thin rings. This can be done manually with a knife, or using a special grater. The last option is good because it allows you to complete the task much faster.

3. Add some salt to the onion and knead it thoroughly with your hands. It will release juice abundantly and soften the meat fibers faster. Pour the crushed rings into chicken pieces. Season with spices and mix everything. To give the chicken kebab a nice brownish tint during frying, add a little sugar.

4. Fill it all with mineral water. Cover the container with a plate on top and place a small weight. This is so that the meat is completely immersed in the marinade.

5. Place the vessel in the refrigerator for 2-3 hours. And then we take out the pieces and put them on metal skewers. All that remains is to fry the meat over coals until cooked.

Marinade with vinegar and onions

I want to immediately warn you that around this method pickling debate continues. Some are categorically against the use of vinegar. And there is some truth in this, since such acid will make tender meat rubbery. Other experts believe that a compromise solution can always be found.

For example, instead of table vinegar, they suggest using apple or balsamic vinegar.

However, despite the fact that it is less aggressive, it should still be used in doses.

This method is more suitable for legs. But it’s better not to keep breast fillets in such a marinade. There is no fat in this part of the chicken, so just dry the pieces.

What you will need:

  • Chicken – 1.7 kg
  • Onion – 2 heads
  • Salt – 2 teaspoons
  • Mix of crushed peppers – ½ teaspoon
  • Apple cider vinegar – 80-100 ml

Preparation:

1. Cut the pre-washed and dried meat into portions. Try to keep them all about the same size. They shouldn’t be too large, but they shouldn’t be too small either. Then we will be able to marinate all the pieces evenly. Yes, and preparing such a kebab will take almost the same time. Transfer the preparations into a large bowl.

2. Clean the onions, rinse and dry with a kitchen paper towel. Cut them into thin half rings. And pour the onion into the bird.

3. Salt the ingredients and season them. Afterwards, mix well and fill it all with vinegar. Leave the chicken for 1.5-2 hours so that it is saturated with aromas.

4. You can fry such pieces on a grill or on skewers. It doesn’t matter here – do whatever is convenient for you.

5. Move the skewers to the grill. And fry the chicken kebab until delicious crust. Don't forget to turn often, because tender chicken meat burns quickly.

Chicken legs in mayonnaise with lemon

This sauce makes the chicken soft, juicy and tender, and also guarantees an appetizing, crispy crust. Just the thought of such a treat makes your head spin.

Citrus will give light on the legs piquant sourness and softens the fibers. Thanks to this, we can quickly prepare juicy and tasty chicken kebab with mayonnaise and lemon.

But abuse citrus fruits under no circumstances!

Strictly follow our step by step recipe and add exactly the amount indicated in it.

Ingredients:

  • Ham – 2 kg
  • Lemon – 1 fruit
  • Mayonnaise – 500 ml
  • Paprika
  • Garlic
  • Allspice

Let's start cooking.

1. Wash the legs and dry them. We make neat cuts and remove the bones and joints. I also recommend removing the skin.

But it’s better to leave the fat: during heat treatment it will melt and give the chicken additional juiciness.

2. Then cut each ham into three. They should be the same size.

3. Place mayonnaise in a large glass or enamel bowl. Add paprika and cumin to it. Cut the citrus fruit and squeeze the juice out of it into a bowl.

4. Garlic cloves clean, squeeze through a press or cut with a knife. Add it to the marinade. Crush the allspice in a mortar and add it there. You can also add salt now.

Don't forget that mayonnaise can be very salty!

5. Immerse the chicken in the aromatic mixture and set the bowl in the cold for 4-5 hours.

6. Then put the marinated pieces on skewers if you cook on the grill. Or on skewers if you plan to bake in the oven.

Chicken kebab recipe in a jar in the oven

If you're going on a picnic and the weather lets you down, don't be discouraged. And don’t rush to tell your friends: “All clear!” For what? After all, you can cook barbecue without leaving home. For example, bake it in an air fryer. But if you don’t have such a wonderful technique, prepare some yummy food in a jar. In a regular 3-liter jar. And here is the recipe for this superb delicious dish.

I would like to add a few practical advice. Before putting the skewers into the jar, carefully inspect the container. It is more convenient when the jar has a metal screw-on lid. You should not twist it tightly, but simply cover it. If you don't have one, cover the top of the container with foil.

There should be no cracks or chips on it, otherwise the bottle will burst while cooking barbecue.

Also, be very careful when removing jars of cooked shish kebab from the oven. The temperature inside the oven and the room varies greatly. Due to such a difference, the glass container may crack. Therefore, turn off the oven, open the door and leave for 8-10 minutes. And only then take out the jars with the delicacy.

Juicy chicken in sour cream

There are many marinades that contain sour cream. You can marinate both the whole carcass and its individual parts - breast, wings, legs. In addition, you can bake in the oven, grill, etc.

When choosing sour cream, give preference to fattier, better homemade ones. And also, if, for example, the recipe states that it should be used to grease the bird, it means that the meat should be cold.

Sometimes it is even suggested to mix dairy products with mayonnaise. If you want to experiment, please. Just remember that there should still be more sour cream in such a marinade, since it is this product that is responsible for the golden crispy crust.

What we took:

  • Chicken thighs – 1.3 kg
  • Onions – 6 heads
  • Sour cream – 6 tablespoons
  • Paprika - a large pinch
  • Salt and ground black pepper - to taste

1. Let's get started. We wash the thighs and dry them with a towel. We make an incision on each of them and carefully remove the bone. Then chop them into pieces 3-4 cm long.

2. Chop the peeled and washed onion coarsely. These can be half rings, slices or cubes. Salt everything, season it with paprika. Mix all ingredients thoroughly. The onion should release juice at this stage.

3. Add sour cream to the rest of the ingredients. And mix everything thoroughly. We put it on top onion rings. Cover the container with cling film and leave in this aromatic mass for an hour.

4. While the bird is soaking in spices, switch to skewers. Immerse them in cold water and leave for half an hour. Then we put the pieces (5-6 pieces each) on the prepared sticks.

5. As you understand, we will prepare this delicacy in the oven. Therefore, place the meat, strung on skewers, on a baking sheet lined with foil. Preheat the oven to 200 degrees and place the chicken in it. Fry until done, turning the wooden sticks periodically.

Soy sauce marinade with honey

Did you know that from Latin the word “sauce” means “salted”? And when it comes to soy marinade, sort of like him taste qualities correspond to the name. But what can you say about sweetish sauces? And such options have a right to life. Moreover, combinations that are incompatible at first glance give excellent results. And your chicken kebab will have a mind-blowing taste and tender golden brown crust.

I think flower honey is the best. However, you shouldn’t grease pancakes with it. So you can take any natural product beekeeping, whichever one you have at home.

If the honey suddenly becomes sugared, it doesn’t matter. That will do too. Just before preparing the marinade, melt it in the microwave or in a water bath.

Don't forget that soy sauce contains a lot of salt. Therefore, do not use barbecue spices that contain salt. As for the marinating time, it all depends on the age of the bird. If you bake chicken, it will marinate in 2-3 hours. But an adult chicken needs a long exposure in such a marinade. You can leave it overnight.

What we take:

  • Wings – 1.1 kg
  • Soy sauce – 6 tablespoons
  • Honey – 2 tablespoons
  • Ketchup (you can use spicy or classic) – 4 tablespoons
  • Mustard – 2 teaspoons
  • Garlic – 4 cloves

How to cook:

1. Mix honey and soy sauce with mustard and ketchup. Press the peeled garlic through a press and add it to the other ingredients. And thoroughly mix the ingredients of the marinade.

2. Wash the wings thoroughly and wipe off excess water. Next we cut off the phalanges

By the way, phalanges can be used to prepare broth.

4. Transfer the bird to a glass container and fill it with the aromatic mixture. Cover the dish with cling film or a lid and refrigerate for several hours.

5. Place the wings on a grill or place them in a baking sheet and fry over coals or in the oven. Don’t forget to turn the pieces over, otherwise they will char heavily on one side and remain pale on the other. And before serving, you can sprinkle the delicacy with sesame seeds.

Secrets of cooking poultry shish kebab

If you grill on a grill, it is important to choose this unit correctly. Remember: it doesn't have to be very deep. If the distance between the sides and the epicenter of the “heat” is too large, the pickled pieces will simply dry out under the influence of the hot air flow. Then don’t even dream about a golden brown crust. By the way, homemade devices often suffer from this “sin”. In prefabricated barbecues, the depth is correctly calculated. And although they are not as beautiful as stationary forged ones, they are more practical and convenient.

Too small a distance between the coals and the meat is also bad. The outside of the chicken will burn, but the inside will remain raw. Eating something like this is dangerous!

Remember: the optimal distance from the coals to the meat is 12 cm. With such a distance of heat, the pieces will be well-fried and will remain juicy and tender inside.

It is more convenient to fry chicken kebab on coals: fill the grill with them about one-third. You can also fry on wood. Alder, birch and fruit trees are suitable for this. But coniferous wood cannot be used! It releases resins that will spoil the taste of the delicacy. Also, do not use fruit trees for frying, which were previously used for making furniture. They are saturated with harmful chemicals.

You can only cook when the wood is completely burned out. By then there will be no more flames. Instead, the embers will emit intense heat. If tongues appear again during heat treatment, extinguish them with water. But if the heat is not enough, “fans” will come to the rescue. They need to fan the coals thoroughly. Only at this moment the skewers should not be on the grill

Remember, my dear readers, that correct delivery birds are very important. Naturally, related products depend on the time of year and where you are. If the delicacy is prepared in an apartment, say, in winter, you can limit yourself to oven-baked vegetables, for example, potatoes. This dish is also often served with ketchup or other sauce, pickled onions, bread or pita bread. In the summer, this delicious dish is always accompanied by fresh vegetables - tomatoes, cucumbers, radishes.

And different drinks can be served. Some people prefer to eat chicken kebab with beer, others with wine (red, rose or white), and still others with green tea. And here it’s up to you to choose what will be more appropriate.

I am sure, my friends, that now you know exactly how to properly cook chicken kebab. And you can fry it on a grill, on a grill, or in the oven at home. You will certainly succeed, because you cook with your soul and for your loved ones or close friends.

Kebabs are an invariable attribute of picnics. Not a single trip to nature is complete without them. Different types of meat are used to prepare a delicious dish. Our housewives most often make their choice in favor of pork and chicken. Lamb is used much less frequently. In our article we want to talk about how to marinate chicken kebab and cook it in the oven or on the grill.

Meat selection

Delicious kebab can be prepared from any type of meat. Chicken kebab is the most a budget option. Some housewives believe that chicken is not suitable for cooking. Actually this is not true. The taste of the dish largely depends on the marinade used and the quality of cooking. You also need to know how to choose the right meat. To prepare a delicious chicken kebab, you need to know some nuances. A properly prepared dish tastes just as good as pork. But at the same time it is less caloric.

Almost any part of the chicken is suitable for making barbecue. The ideal option would be thighs. There is always a lot of meat on them and it is used less often because it is dry. But as dietary option it is also acceptable.

If you have chosen chicken thighs, then choose them approximately the same size. This will ensure that the pieces cook more evenly in the future.

To prepare chicken kebab, it is better to use it. It turns out more tasty. Thawed chicken is drier.

Sometimes you can find boneless thighs in supermarkets. This kind of meat is a real godsend for housewives, since you don’t have to remove unnecessary parts yourself. When cutting chicken into pieces, do not make them too large or small. Small slices turn out too dry, and large ones may simply not be fully fried.

As for the skin, some housewives do not remove it, since it makes the chicken kebab juicier. However, professional chefs recommend cutting it off. Without the skin, the finished dish looks more aesthetically pleasing, and not every person likes it. In general, you should focus on your family’s taste preferences.

How to marinate chicken kebab?

Choosing the right marinade is very important point for cooking barbecue. Fatty foods are very good to use - mayonnaise, sour cream. Marinades based on soy sauce, wine, and fruit juice are also considered very successful. Can also be used classic options based on kefir and vinegar.

It is recommended to marinate chicken in enamel, glass or ceramic dishes. It is allowed to use containers from of stainless steel. Aluminum cookware is not suitable due to the fact that upon contact with the acids of the marinade, harmful substances are released. give the meat a specific aroma, and therefore are also excluded.

For getting juicy kebab For chicken, marinate the meat for at least three hours. If you have the opportunity, ideally you can keep the chicken in the solution and spices for six to ten hours. It won't make her any worse. On the contrary, its taste will be enriched and the meat will be more juicy.

Marinade recipes

There are many options for preparing marinades. Each housewife can make her own changes to existing recipes.

The simplest marinade can be prepared from wine vinegar and sunflower oil. They are mixed in equal quantities (take 50 g each). Add pepper and salt to the mixture, and then pour in the meat.

Mayonnaise-based marinade is one of the most popular and simple options. Rub the prepared chicken with garlic, pepper and salt. Lubricate the pieces with mayonnaise and add onion rings. Leave the chicken in the marinade until the morning.

Beer is often used to prepare meat for cooking. Chicken meat is lubricated suitable spices and salt, add oregano and onion. The meat is poured with beer on top and left to marinate for ten hours. Of course, this option is suitable for an adult company. But for children it is worth using other recipes.

Kefir marinade does not lose its popularity because it is very good for any meat. Rub the chicken with salt and pepper, add other spices, garlic and onions. Pour kefir over the meat and leave for at least two hours.

Walnut marinade is also good for chicken. Rub the meat with a mixture of grated garlic, onion, vegetable oil and chopped nuts. After thirty minutes, the chicken can be cooked.

Classic kebab recipe

To prepare chicken kebab on the grill, you can use the classic recipe.

Ingredients:

  • spices for chicken,
  • onion (520 g),
  • kilogram of thighs,
  • vinegar(110 g),
  • sugar (tsp),
  • salt to taste,
  • two bay leaves,
  • black pepper.

Cut the onion into rings. In a deep bowl, mix all the ingredients for the marinade. Wash the chicken and cut into portioned pieces. Next, transfer the meat to the marinade, add the onion, and mix everything thoroughly with your hands. Each piece of chicken should be soaked in the aromatic mixture. Cover the top of the pan with a lid and place in a cool place. It is necessary to marinate the meat in advance; it must be infused for at least two hours. If the chicken sits in the marinade all night, it certainly won’t get any worse.

You don't need a lot of wood to cook or grill. Chicken cooks much faster than pork, so the heat shouldn't be too high. Otherwise, you may dry out or spoil the meat. During the cooking process, there should always be a bottle of water near the grill so that when a fire appears, it can be quickly extinguished. The easiest way to cook chicken is to use a wire rack. Experienced Chefs They believe that it is preferable to use wine vinegar for marinade. The regular one is not suitable for chicken because it makes the meat tough.

Shish kebab with soy sauce

Shish kebab marinated with soy sauce turns out very tasty. To prepare the dish, use any part of the chicken and even wings.

Ingredients:

  • kilogram of chicken,
  • 0.5 kg of onions and grapefruits,
  • soy sauce (70 ml),
  • seasonings for barbecue,
  • pepper mixture.

Cut the chicken into pieces, wash and dry with napkins. Cut the grapefruits into two parts and extract the juice from each half. Pour the fresh juice into a saucepan and mix it with soy sauce. Add spices and a mixture of peppers. Place the meat in the marinade and mix well with your hands. Add onion, cut into rings. Cover the pan with a lid and place it in the refrigerator. It is enough to keep chicken in this marinade for two to four hours. This time is quite enough to get a delicious kebab. We do not add salt during cooking, since soy sauce itself is quite salty.

Meat in mayonnaise

Many housewives marinate chicken kebab in mayonnaise. Since it is low-fat, this marinade is very good. It is not suitable only for those who want to prepare a more dietary dish.

Ingredients:

  • onion (480 g),
  • kilogram of chicken,
  • mayonnaise (240 g),
  • pepper,
  • salt.

Wash the chicken and cut into pieces. Cut the onion into rings. Place the meat in a bowl and add the onion. Sprinkle spices on top of the chicken. Next, pour the mixture with mayonnaise and mix all the products with your hands. Place the container in the refrigerator, closing the lid. After three to four hours the meat can be fried.

Mayonnaise is good because it is fatty and makes up for the lack of this same fat in chicken. Meat marinated in mayonnaise always turns out juicy and tender.

Chicken with pineapples

Delicious chicken fillet shish kebab can be prepared using canned pineapples, honey and beer. Original marinade allows you to make the meat juicy and flavorful.

Ingredients:

  • can of pineapples,
  • fillet (830 g),
  • three table. l. honey,
  • the same amount of beer
  • table. l. soy sauce.

For the marinade we need juice canned pineapple. Mix three tablespoons of juice with soy sauce and beer in a container. Warm the honey a little in a water bath until it becomes liquid, then add it to the marinade. Cut each fillet into four parts. We wash the meat and put it in the marinade. Mix all components thoroughly with your hands. Close the container with a lid and place it in the refrigerator.

By morning the meat will be ready. When threading chicken onto skewers, you need to alternate its pieces with pineapple washers. Ready kebab will have an original sweet taste.

Shish kebab marinated in kefir

If you want to cook tender meat, but don’t like mayonnaise, you can marinate chicken kebab in kefir.

Ingredients:

  • kilogram of fillet,
  • onion (520 g),
  • kefir (240 g),
  • salt,
  • seasonings for chicken.

Wash the fillet and cut into four parts. Dry the pieces with napkins. Mix kefir with chicken seasonings. Place the meat in a deep bowl and pour the kefir mixture on top. Add chopped onion to the kebab. Mix all ingredients with your hands. Cover the pan with a lid and place in the refrigerator. You can keep the meat in kefir longer.

Chicken kebab in the oven

Meat roasted over a fire is a must-have attribute of any trip to nature. What to do if the weather does not allow you to organize a picnic in the fresh air? In this case, you can cook chicken kebab in the oven.

There are several methods you can use to cook meat at home. You can fry chicken in the oven on a wire rack. But you need to place a regular baking sheet underneath. The marinade will drip into it during cooking.

You can also bake marinated meat in a mold. If you want to get real kebab on skewers, then this is not a problem. Thread the chicken onto wooden or metal skewers and place them on a baking sheet lined with parchment. Next, put it all in the oven and bake. If your stove is equipped with a grill function, then it can be used during the baking process. Ready dish it turns out very tasty.

Chicken with mineral water

Ingredients:

  • kilogram of thighs,
  • soy sauce (45 g),
  • mineral water (240 g),
  • vegetable oil (110 g),
  • spices,
  • onion (520 g).

Cut the chicken into pieces, wash and rub with spices. Lubricate the top of the meat with vegetable oil. Next, put the chicken in a deep bowl and add the onion, cut into rings. Pour a mixture of mineral water and soy sauce on top of the meat. Place the chicken in the refrigerator for five hours.

Shish kebab with lemon

Chicken marinated with lemon and spices turns out very tasty.

Ingredients:

  • fillet (980 g),
  • garlic,
  • lemon juice,
  • paprika,
  • italian herbs,
  • cumin,
  • salt,
  • ground pepper,
  • cinnamon,
  • two table. l. olive oil.

In a small container, mix all the spices, including Add chopped garlic and the juice of one lemon to the mixture. Wash and chop the chicken fillet, put it in a pan, and put the lemon mixture with spices on top and add a little olive oil. Mix all ingredients thoroughly with your hands. Close the pan and put it in a cool place.

Shish kebab in sour cream and mustard sauce

Ingredients:

  • chicken (950 g),
  • Dijon mustard (two to three tablespoons),
  • sour cream (230 g),
  • two table. l. honey,
  • garlic,
  • salt,
  • pepper mixture,
  • two bell peppers.

In a deep bowl, mix all the ingredients for the marinade. Add chopped garlic, sour cream, mustard and liquid honey. Cut the chicken into pieces, wash it and transfer it to the marinade. Mix the mixture well with your hands so that all the pieces can be saturated with spices. Cover the pan with a lid and place in a cool place. Thread the meat onto skewers and alternate the chicken with sweet pepper rings.

Needless to say, marinade is simply an irreplaceable thing when you cook any meat, while chicken becomes especially juicy, soft and aromatic with it. We will tell you how to prepare the right marinade for chicken kebab, which you will definitely need when you decide to cook this delicious tender meat over the fire.

Despite the fact that traditional kebab is usually prepared from pork or lamb, chicken kebab will turn out no less tasty, especially if it is properly marinated. In addition, poultry kebab has its advantages - marinating does not take much time, the meat always turns out incredibly tender, and, if for other types of meat there are recommendations for choosing certain parts for good shish kebab, then in the case of chicken the choice is completely unlimited - it can be breasts, wings, thighs, and drumsticks. And with good marinade This kebab will turn out fantastic! Already want to try it? "Culinary Eden" will be happy to share with you valuable advice and recipes!

Tender chicken meat does not require the use of a “vigorous” marinade to soften the flesh, so the main purpose of marinades here is to give the meat certain flavor notes and juiciness. So, what ingredients can be used to prepare a marinade for chicken kebab? Onions, garlic, mineral water, kefir, yogurt, sour cream, mayonnaise, ketchup, tomato paste, soy sauce, mustard, beer, honey, wine, citrus fruits (lemon, orange, grapefruit, lime), sour fruit juices(apple, pineapple, pomegranate), adjika and hot sauces(for example, Tabasco) will be an excellent base for delicious marinades.

The most commonly used marinade for chicken kebab is a kefir-based marinade. Due to its acidity, this product makes meat fibers even more tender, and thanks to its dense texture, it evenly covers pieces of meat and allows you to get a golden brown crust during frying. By the way, delicious golden crust also gives the addition of ground turmeric or ground turmeric to the marinade sweet paprika, as well as the use of marinades based on ketchup and tomato paste. It is worth noting that dense fatty components, such as kefir or vegetable oil, form a thin film on the surface of the meat, thanks to which all the juice remains inside the meat and does not leak out during frying.

Another of the most popular marinade options for chicken kebab is a soy sauce-based marinade, which can be supplemented with various ingredients, such as honey or lemon juice, which can beneficially enrich the taste of the meat. Marinating chicken kebab in sweet marinades with the addition of orange or pineapple juice, honey or red dessert wine. Such marinades allow you to take a completely new look at poultry kebab, expanding the horizons of taste. There is no doubt that your marinade will be a win-win in any case if you add onions to it - this vegetable intensively releases juice, soaking every piece of meat with it, so you can be sure of the juiciness of the kebab. You should be especially careful with marinades that use vinegar (table, wine or apple) - such marinades quickly soften meat fibers, so meat should be kept in them for no more than an hour. And finally, about spices. Coriander, marjoram, ginger, a mixture of peppers, turmeric, paprika, basil, oregano, savory, thyme and rosemary will add delicious spicy notes to your kebab and make its taste unforgettable.

Marinade for chicken kebab involves the use of special dishes - these should be glass, enamel or ceramic containers. Aluminum, wood and plastic utensils are immediately excluded. On average, chicken marinates anywhere from 30 minutes to 3 hours, with chicken wings requiring the least amount of time, while tougher drumsticks need a better marinade treatment. Tip: Even if you don't eat the skin, don't remove it from the chicken while marinating and frying - the presence of fat will make the meat juicier.

Choose a marinade for chicken kebab to suit your taste, and let your smoky dish turn out to be the most delicious and appetizing!

Kefir marinade with onion and parsley

Ingredients:
1 kg of onion,
500 ml kefir (3.2%),
1 bunch of parsley,
2 tablespoons of spices for barbecue or chicken,
1 teaspoon salt,
ground black pepper to taste,
2 kg of chicken meat.

Preparation:
Place chicken in a large container. Cut the onion into half rings and add to the chicken, lightly mashing the onion with your hands. Pour in kefir, add spices, salt and pepper to taste. Add coarsely chopped parsley - there is no need to chop the greens here, since before frying it will have to be removed from the meat so that it does not burn. Mix the meat and marinade thoroughly. Marinate chicken for 2 to 3 hours in a cool place.

Ketchup marinade for chicken kebab

Ingredients:
250 g ketchup,

dried oregano and dried basil to taste,

1 kg of meat.

Preparation:
Mix ketchup, oil and spices in a bowl. Add salt and pepper to taste. Evenly coat the pieces of kebab meat with the resulting marinade and let stand for 30 minutes.

Sour cream marinade with soy sauce and mustard

Ingredients:
5 tablespoons of low-fat sour cream,
3 tablespoons soy sauce,
1 tablespoon mustard,
1 tablespoon dried Provençal herbs,
2 teaspoons ground ginger,
salt to taste,
600-700 g chicken meat.

Preparation:
Mix all of the above ingredients in a small container until a homogeneous consistency is obtained and coat the chicken meat with the marinade. Leave to marinate for about 1.5-2 hours.

Onion and soy sauce marinade

Ingredients:
5-6 medium sized onions,
5 tablespoons soy sauce,
4 tablespoons vegetable or olive oil,
4 tablespoons lemon juice,
2-3 cloves of garlic,
2 kg of chicken meat.

Preparation:
Mix soy sauce, lemon juice and black pepper. Place the chicken in a large container, pour in the oil and mix thoroughly with your hands. Add the onion, cut into thin half rings, mashing it with your fingers, and the garlic passed through a press. Mix well. After this, pour in the soy mixture and stir again. Marinate the chicken for 2 to 3 hours in the refrigerator.

Honey-orange marinade for chicken kebab

Ingredients:
100 ml liquid honey,
2 oranges,
2 tablespoons vegetable oil,
2 teaspoons curry,
ground chili pepper to taste,
salt to taste,
800 g chicken meat.

Preparation:
Squeeze the juice from the oranges, pour the juice over the chicken meat and let stand for 15-20 minutes. After this, brush the chicken with marinade made from a mixture of honey, vegetable oil and spices. Marinate for 1.5-2 hours.

Lemon marinade for chicken skewers

Ingredients:
2 lemons
150 ml vegetable or olive oil,
2-3 cloves of garlic,
1 bunch of greens (dill, parsley or cilantro),
salt and ground black pepper to taste,
700 g chicken meat.

Preparation:
Mix squeezed lemon juice, chopped garlic, chopped herbs and oil. Add salt and pepper to taste. Stir until the salt is completely dissolved. Marinate the chicken meat in the resulting marinade for 1.5-2 hours.

Marinade for chicken kebab made from kvass, mustard and garlic

Ingredients:
400 ml bread kvass(preferably home-cooked)
2 tablespoons mustard,
1 tablespoon honey,
5-7 cloves of garlic,
salt and ground black pepper to taste,
1 kg of chicken meat.

Preparation:
Mix kvass, mustard, honey and chopped garlic. Pepper, pour the resulting marinade over the poultry meat and leave for 2-4 hours. Salt the kebab just before grilling.

Beer marinade with onion and lemon

Ingredients:
0.5 l of light beer,
3-4 onions,
1 lemon,
salt and spices to taste,
1.5 kg of chicken.

Preparation:
Rub the chicken meat with spices and salt. Mix beer with lemon juice and pour the resulting mixture over the meat. Add onion cut into rings or half rings. Mix well with your hands and let marinate for several hours.

Marinade for chicken kebab is an integral part of the meat preparation process. Marinating chicken does not take much time, and various variations of the marinade allow you to prepare chicken kebab in completely different ways each time, delighting your loved ones with the delicious taste of this wonderful dish. Bon appetit!

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