Chicken skewers, probably as common on the grill as meat skewers. Not without reason, in any store selling meat, or in the meat rows on the market, you can find buckets with incomprehensible contents and with the proud inscription "Chicken kebab". Often fried on skewers, but in this case, let's talk about chicken skewers.
Immediately make a reservation that purchased chicken kebab- that's not really something to strive for. I can understand when suddenly it is very urgent to get some amount of already marinated meat - then a purchased bucket can help out. For example, the guests came very suddenly, and there was simply no time left to marinate the meat.
But still, if you are already going to fry the barbecue and know about it in advance - who is stopping you from making some efforts and completely cooking it yourself. Moreover, this is not difficult, and the whole preparation will take about 1 hour (based on 3-4 kilograms of chicken meat). Further, the barbecue will marinate on its own and will not require your attention, and even more so any actions.
For the chicken skewers you will need:
Based on approximately one kilogram of chicken meat.
- Chicken, or chicken ingredients. In this case, chicken thighs without a ridge.
- Onion. One medium bulb
- Garlic. 2-4 cloves.
- Odorless vegetable oil. Gram 40.
- Spices. 1 heaping teaspoon. Everyone chooses according to their taste. In my case, the spice mix consists of:
- Chilli.
- Paprika.
- Coriander.
- Black pepper.
- Parsley.
- Caraway.
- Oregano.
- Ginger.
All the ingredients of the spice mixture were dry, and I just ground them a little in a mortar, not into dust, but rather mixed, and slightly crushed the large components.
- Black fresh ground pepper separately.
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A few words about chicken meat.
I prefer to buy chicken thighs for barbecue. And no spine. There are at least three reasons.
First, chicken thighs are the softest and juiciest part of the chicken.
Secondly. In the thigh, if you bought it without a backbone, there is only one bone, and it is very easy to cut it out without slicing the meat too much.
And thirdly. there is enough meat in a chicken thigh to make from 2 to 4 more or less high-quality, convenient and fairly similar-sized pieces of meat for barbecue. The number of pieces depends entirely on the size of the thigh itself.
So let's take a chicken thigh. Very carefully, with a small and sharp knife, we cut out a bone from it. The piece of meat that remains after removing the bone is easily cut into two pieces, just in the place where this bone was originally. Each of these pieces, if the size allows, can be cut across in half again.
Now for the marinade. Chicken meat is a rather delicate product. And very well absorbs the aromas of spices and, already when frying, the aromas of coal smoke. So when marinating chicken meat for barbecue, you should remember this, and do not pour handfuls of spices. Just a little spice, onion and garlic is enough to get the right flavor of the meat, and at the same time not destroy the chicken's own taste.
That is why I rarely use wine or a good grape vinegar as one of the ingredients of the marinade.
Marinating the meat for the chicken skewers
So, coarsely chop the onion and garlic. Press the garlic flat with the blade of a knife.
Put the onion and garlic in a saucepan for pickling and squeeze and crush with your hand so that the onion gives juice.
Add spices and vegetable oil to the onion.
Again we knead so that the oil and spices are dispersed throughout the onion and garlic.
Put the chicken in the chicken marinade. Sprinkle with black pepper from the mill, and gently mix everything together with your hand.
Salt is not necessary, we will salt before we start stringing pieces of chicken on skewers.
If you want to get a slight aftertaste of just marinated chicken, you can add just a little bit of dry white wine or good grape vinegar.
But just a little. If I add, then about 20-30 grams of vinegar (half a glass) for two or three kilograms of meat. When vinegar or wine is added, you need to mix everything properly again.
Leave everything to marinate, preferably overnight.
We fry chicken skewers.
Salt the pickled meat, mix again so that the salt is evenly distributed over the meat.
Thread the pieces onto skewers.
It is my firm belief that you should not alternate meat and any vegetables on a skewer. This also applies to chicken skewers and from, from and. Any vegetables, especially juicy ones like tomatoes.
As soon as the vegetables begin to fry, and their juice, accordingly, begins to boil, this will immediately sharply reduce the temperature of the meat over the entire area of contact between vegetables and meat. So in these places the meat will not be fried, but boiled. The talk that vegetables will add extra juiciness to meat is somewhat incorrect, in my opinion. Here is the correct frying will definitely leave the meat juicy.
If you want to bake vegetables on charcoal, for example for a salad, use a separate skewer.
By this time, the coals in the brazier had already burned out and turned into thin gray ash. Just the right state of the coals, which is ideal for frying.
I think it makes no sense to mention that firewood for coals should be only from deciduous trees, by no means coniferous. The resin contained in the wood of coniferous trees will give an unpleasant smell and bitterness to the barbecue.
Firewood from fruit trees is best suited - apple, pear. The most ideal would be to get a vine somewhere, but in central Russia this is somewhat problematic. You can also use purchased coal from packages. Birch or oak - both will do.
The distance between the coals and the meat should be 8-10 cm. The hotter the coals, the greater the distance.
And do not use all sorts of liquids for ignition. The smell that these liquids give when burned is unkillable, and by no means has a positive effect on the taste of any barbecue.It is better to use either dry branches (remember that coniferous branches will not work), or, having rolled up a bag of several napkins or paper towels, moisten it well with ordinary vegetable oil, and inserting a bag into the finished charcoal, set fire to the napkins. There should be 2-3-5 such napkin pounds, depending on the size of the barbecue.
We spread the skewers with chicken skewers on the grill.
We try to immediately bake the meat on one side, then turn over to the other and bake the second side. It is necessary that the meat is immediately covered with a baked crust, so that all the juices remain inside, and the kebab does not dry out.
If the kebab starts to burn immediately, then we remove some coals, thereby increasing the distance between the meat and the coals.
If the barbecue is barely warming up, then, on the contrary, we rake up more coal under the meat, reducing the distance.
Grill the skewers until done. Since this is a chicken, it must be completely fried. And at the same time, do not burn or dry out. So attention, attention and more attention. But this phrase applies to any other type of barbecue.
Serve barbecue with herbs, vegetables, your favorite sauces and dry wine.
Even though it's chicken, it's still grilled. So red dry chicken skewers are best suited.
Many dishes from other nations have come to Russian cuisine, which we cook quite often. Shashlik is an Armenian dish, our people loved it the most.
Barbecue has gained its popularity in our region for a long time. For all the time 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 consists of lamb, but now people make dishes from any available meat, some use fish. Vegetarians often make barbecue from vegetables. To prepare delicious 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 a larger weight, then the kebab will turn out to 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 juicy barbecue.
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 fool your head with the marinade, otherwise you will get dry meat.
The best option for barbecue are thighs - they have a skin and are quite juicy.
Juicy marinade for chicken skewers
The most suitable time for a delicious barbecue is summer. You don't know how to do it yet delicious marinade for meat? Today we will share wonderful recipe that will make your chicken insanely fragrant and juicy!
If you are a fan of spicy, then in addition to or together with onions, you can add garlic, which will give a spicy taste. Onion marinade also has a number of its advantages. For example, onion juice softens chicken during frying and gives it a delicate taste.
Ingredients:
- medium size onion 2 pcs.
- chicken (thigh) 1 kg.
- mayonnaise 300 g
- pepper and salt to your taste.
Cooking:
1. First, peel the onion and cut into half rings. Try to cut thinner so that the onion releases more juice. If you do it right, the meat will turn out more fragrant.
2. Pour the onion into an empty container, pour mayonnaise and add the necessary seasonings. If you are a paprika lover, then use it instead of pepper.
3. It's time to marinate the chicken. Mix meat with onion and leave at room temperature for a few hours. It is not recommended to leave it 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 aroma will intensify. Do not fry the kebab for too long, otherwise you will dry it out. A beautiful fried crust will let you know when the dish is ready. Have a nice holiday!
On beer
Beer is often used to prepare a variety of dishes - it is often added to pastries and meat. Beer barbecue marinade is a great way to marinate chicken meat deliciously. 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.
Cooking:
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 start frying the barbecue.
Video recipe:
Bon Appetit!!!
On kefir
Satisfied original recipe with the participation of fermented milk products will make your barbecue even more tender. You can use absolutely any part of the carcass.
Ingredients:
- chicken 2.5 kg.
- medium-sized onion 3 pcs.
- high-fat kefir 0.5 l.
- seasonings, salt and pepper to your taste.
Cooking:
1. Cut the meat into small pieces and move it to a marinating container.
2. Fill the chicken with kefir, salt, add seasonings and onions with garlic.
3. Mix the mass and place in the refrigerator for several hours. The meat is marinated - you can kindle the grill!
mineral water recipe
Mineral water is great for many dishes, it is used instead of ordinary water. I once made a barbecue marinade with mineral water and I can say one thing - it turns out pretty good!
My experience was with chicken breast, you can use another 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.
Cooking:
1. Cut the chicken into small pieces, place in a marinating container.
2. We clean the onion and cut into half rings.
3. We fill the onion with the meat along with the remaining ingredients. After pouring mineral water.
4. Place in the refrigerator overnight. Chicken should be kept in the marinade for at least 5 hours.
5. Thread the meat on a skewer with lemon and tomatoes, pre-cut into circles.
With sour cream
If you are not a fan of spicy marinade, then this method is for you. Sour cream will emphasize original taste chicken and make the dish more fragrant.
Ingredients:
- chicken fillet or thighs 1 kg.
- sour cream 250 g.
- garlic 4 cloves.
- greens to your liking.
- salt to your liking.
Cooking:
1. We chop the greens, push the garlic. Rub the pieces with the garlic mixture and season. Pour in sour cream and stir until smooth.
2. The meat will marinate for a long time, so it is best to put it in the refrigerator overnight.
with mayonnaise
Mayonnaise is always on hand, it is used for most dishes. Chicken in mayonnaise sauce is very juicy, and according to this recipe it is better to cook on a wire rack.
Ingredients:
- chicken 1 kg.
- onion 4 pcs.
- mayonnaise 75 ml.
- pepper and salt to your taste.
Cooking:
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 each piece of meat well.
3. Mayonnaise should be absorbed into all pieces. To do this, hold the chicken for 60 minutes, then refrigerate for 10 hours.
In case of urgent pickling, just hold the meat for several hours at room temperature. Don't keep it warm for too long or it will disappear.
4. During cooking, sprinkle the chicken with wine.
Video recipe:
Bon Appetit!
Acetic
For this method of marinating meat, we will use a special ingredient - vinegar. It is best to take chicken thighs for this.
Ingredients:
- chicken 1 kg.
- onion 3 pcs.
- vinegar 1 tbsp
- pepper and salt to your taste.
Cooking:
1. Cut the ham into portioned pieces, transfer to a marinating container, salt and pepper.
2. Cut the onion into half rings and sprinkle the chicken. Add vinegar.
3. Mix the meat with seasonings and onions and put in the refrigerator for a couple of hours.
Soy marinade with lemon
This method of pickling meat is significantly different from the rest. We will prepare several types. Get down to business!
For the first we need:
- chicken 1 kg.
- water half a liter.
- garlic 4 cloves.
- black pepper and salt 1 tbsp.
- fresh lemon juice 100 g
We will pump warm salt 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.
Cooking:
Melt honey and add to wine. Pour the chicken meat over the top. In 3 hours, the carcass will be soaked and ready for further cooking. It is worth noting that such a marinade will give the meat a special tenderness that 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 other 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 lay the chicken so that everything is well soaked.
2. Marinate should be in a deep bowl, be sure to cover with a lid.
3. If there is an opportunity, then use oppression, which will speed up the pickling process and make it more fragrant.
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, meat with spices 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, then it is highly recommended not to use vinegar marinade. It will make your food dry.
7. Carefully read which part of the carcass is suitable for a particular type of recipe.
8. Don't marinate frozen chicken. Defrost such meat always in a natural way.
My girlfriend and I love to barbecue. She is a super hostess and just the perfect picnic organizer. Usually we write a list of products in advance and make two types of kebabs - pork neck and chicken wings or drumsticks.
We buy the neck in advance and marinate the night, and before the picnic we go to the store and buy chicken. We pickle it right before the picnic in the clearing. The kebab is always excellent.
Here are some tried and tested chicken marinade recipes that will help you make a great picnic too!
In nature, people always eat more, especially if it's barbecue. Therefore, it is better to take meat or chicken for barbecue at the rate of about 500 grams per person.
There are a lot of marinades for chicken, perhaps even more than for. After all, chicken is tender meat, it does not need to be softened, but you can simply experiment with tastes. By the way, according to these recipes, kebabs can be cooked not only on the grill, but also marinate meat for baking in the oven.
In separate posts, I highlighted the marinades for chicken skewers with and.
It will ideally complement lavash shish kebab, sliced fresh vegetables, fresh herbs and sauce. And if you also buy fresh seasonal fruits, such as cherries, then the picnic will become just a feast!
What part of the chicken is best for barbecue?
Personally, I love wings most of all - they turn out fried, crispy, juicy. They can be eaten indefinitely, like seeds. And all that is required is to briefly soak them in mayonnaise. Perhaps the simplest and most effective option.
Although most believe that chicken legs- This is the part of the chicken that is most suitable for frying on the grill. Because they have fat, and the meat will turn out juicy. The thighs and drumsticks, of course, are worthy of attention, it is no coincidence that when people ask for a piece of chicken, there is always a struggle for a leg.
True, if in the pork neck there are fatty layers inside the meat, then here they are thin and under the skin, therefore, ideally, some kind of enveloping marinade is needed so that they do not dry out. Kefir, yogurt, ayran - it was not for nothing that meat was soaked in the Caucasus in fermented milk products. Or vegetable oil and mayonnaise made on its basis.
Fillets are usually taken for children to feed with something dietary. It is a bit dry in itself, so for a delicious barbecue, the fillet must be marinated, and all the marinades from this article are great for this.
For the best picnic, I think it is necessary to combine two types of barbecue - chicken wings and pork neck barbecue.
How to marinate chicken skewers so that the meat is juicy
- Chicken is tender meat, lean, so the purpose of soaking it in a marinade is somewhat different than for pork skewers and other varieties of tougher meat. Here the task is not to make the meat softer, but to give taste and make it more juicy. Therefore, a greater variety of marinades is possible.
- Chicken skewers marinate quickly in 1-2 hours, but the longer the better. Someone keeps in the marinade for two days for the most tender and soft meat. But you just can’t do this if the composition contains lemon and, especially, zest - the kebab will start to taste bitter.
- If you are making chicken skewers with vinegar, then take apple or grape.
- When frying chicken skewers, then fry only pieces from one part of the bird at a time - for example, first put only the wings on the grill, fry, and then the fillet skewers. Because the cooking time varies from part to part.
- If you bought frozen chicken, then thaw it in advance on the top shelf of the refrigerator, then at room temperature. And only after complete thawing, proceed to marinating, otherwise the kebab will turn out to be tasteless.
How to cook chicken breast skewers at home or on the grill? Marinade with lemon and onion
I offer you a proven recipe for chicken skewers. This is a marinade with lemon and onion. It is easy to cook at home, it can be perfectly fried, both in the oven and on the grill. Such kebabs look spectacular both at gourmet receptions and at a picnic.
Products:
- Chicken breasts - 5 pcs.,
- Lemon - 1 pc.
- Onions - 2 pcs.,
- Salt - one tsp,
- Seasoning for barbecue or a mixture of spices (this is suitable: coarsely ground paprika, mustard seeds, red pepper, dried dill),
- Sunflower oil - 5 tablespoons,
- Wooden skewers, wire rack or skewers, depending on where you plan to grill
- Remove the skin from the chicken and then the meat from the bones. Cut each fillet in half.
2. Cut the meat into pieces. Each fillet half into 10 pieces. In general, 20 pieces of barbecue will come out of one breast.
3. Fold in a deep bowl.
4. Finely chop the onion, or better rub it on a grater. Add to meat.
5. Cut the lemon into small pieces, or even grate directly with the peel. Add onion and lemon to chicken. Add a teaspoon of salt, seasoning to taste, four to five tablespoons vegetable oil.
6. Stir and leave for two to three hours. I do not recommend it anymore, as lemon can give bitterness.
7. Put the pieces on wooden skewers or skewers. Five pieces for a barbecue.
8. If you are doing it in the oven, then put it in an oven preheated to 180 degrees and fry for about twenty minutes. If you do it on the grill, then literally 2-5 minutes on each side. It is very important not to overexpose this kebab, it should not become fried, as then the meat will become dry. As soon as the meat is ready, remove from the grill or remove from the oven.
Marinade on kefir. Making chicken skewers
If you don’t like mayonnaise, but want to make a delicious juicy kebab, then try kefir-based marinade - it also has an enveloping effect and will keep everything tasty inside the meat piece. For this barbecue, we take the most suitable part for frying - chicken legs or legs, as they are also called.
We'll be making chicken thigh skewers.
Products:
- Kefir - 1 l.,
- A bunch of herbs to your taste (cilantro, dill or parsley (about 80 gr.),
- Salt - 2 tsp,
- Black pepper - half tsp,
- Garlic - 4-5 cloves (25 gr.),
- Onion - 2 heads (about 200 gr.),
- Chicken legs - 2.5 kg
- Cut the leg, separating the legs from the thighs. Try to hit the joint, not the bone, then it will be very easy to cut.
2. We will cook together with the skin to get a crispy crust. But you can make a few cuts so that the marinade gets under the skin.
3. We prepare the whole chicken in this way and put it in a saucepan.
4. Pour 2 teaspoons of salt (without a slide) into a separate plate and squeeze 4-5 cloves of garlic.
5. Stir. It will turn out such a garlic gruel.
6. Take a bunch of herbs to your taste - it can be parsley, dill, cilantro. Cut up the greens.
7. Add black pepper, preferably freshly ground - 1.5 teaspoons.
To make freshly ground pepper - take about 10 black peppercorns, heat in a pan and then simply crush on the table with the flat side of a wide knife. If you cook the pepper this way, it will be more fragrant.
8. Pour yogurt.
9. Mix well. And send it to the refrigerator for 2-4 hours.
10. Then we fry on the grill.
Classic chicken marinade with vinegar and onions. Vinegar kebab recipe step by step
Many people think that shish kebab must be with vinegar, such a classic taste from childhood. I offer you step by step recipe cooking such a dish. For chicken skewers, take natural apple or wine vinegar. In this marinade, we will marinate various parts of the chicken.
Products:
- Chicken (any part to your taste) - 1 kg,
- Onion - 150 gr.,
- Apple or wine vinegar 6% - 60 gr,
- Salt - one tablespoon
- Pepper - 1.5 teaspoons
- Cut the meat into medium-sized pieces about 3 cm each side. Or, as we have: divide the chicken into portions.
2. Cut the onion into rings or half rings.
3. Mix onion, chicken, add a tablespoon of salt, black pepper. Mix well.
4. Let marinate for two to three hours.
5. Then string on skewers and fry on the grill.
Marinade on mineral water
Mineral water chicken skewers turn out to be very tender, because carbon dioxide perfectly softens the meat.
Products:
- Chicken legs,
- Salt,
- Black allspice,
- Spices for chicken skewers (you can buy bulk on the market),
- mineral water, highly carbonated.
- On the leg, make several cuts on each side so that the meat marinates better.
2. It will turn out like this:
3. Cut the onion into half rings.
4. Salt and pepper generously each leg. Also sprinkle with seasoning.
5. Put some onions in the bottom of the bowl. Then a couple of okrochki.
6. On top - another onion, and shake it well to give juice.
7. Then repeat - again legs and onions on top. Salt a little more on top. And add mineral water to hide all the meat with onions.
8. Slightly crush and leave for 2 hours. Roast on the grill.
Barbecue of chicken hearts on the grill in red wine (video)
shish kebab from chicken hearts- This is delicious. Check out this funny video made with a sense of humor and also great recipe marinade in red wine.
Products:
- Chicken hearts - 1 kg,
- Dry red wine - 100 g,
- Salt pepper
- Honey - 2 tbsp.
- Pour chicken hearts with 100 grams of dry red wine.
- Add salt and pepper to taste.
- Add two tablespoons of honey.
- Mix well. Leave to marinate for half an hour.
- Thread the hearts tightly onto the skewers.
- And grill on the grill.
One can argue endlessly about what is the most delicious marinade for chicken skewers. What do you think? Share your favorite recipe in the comments.
Usually barbecue is prepared from pork or lamb meat, but if it is not possible to purchase such meat, many housewives prefer cheaper chicken meat. To cook chicken barbecue, you need to choose the most delicious marinade so that the meat is soft and juicy enough.
To avoid this problem, you should choose the most suitable marinade option, in this case, the pieces meat dish will be juicy and flavorful.
Rules for marinating chicken meat
There are several basic rules that should be followed when preparing chicken, these include:
- The chicken has a very tender and soft texture, and if other types of meat are marinated in order to soften, then the chicken pieces are placed in the sauce only to give them taste and aroma. That is why marinades can be very diverse. They may include kefir, mayonnaise, vinegar, lemon and various spices.
- The process of marinating chicken takes a minimum amount of time, you can start cooking the dish already 1-2 hours after marinating. Nevertheless, some types of marinade help to make the chicken taste better, so the housewives keep the meat in the sauce from 12 hours to two days. Do not leave the product in the marinade for a long time if the sauce contains acetic acid, lemon juice or zest.
- If the hostess decided to use for barbecue, then the best option will become a wine or apple product.
- When frying kebabs, it should be borne in mind that different parts of the chicken will be cooked for a different period of time. Therefore, the legs are fried separately, and the fillets separately.
Marinade on kefir
In such a sauce, the meat turns out to be quite tender and very tasty, it is very important to add vegetable oil to the marinade, otherwise the pieces of meat will turn out dry.
Ingredients:
- chicken breast or thighs - 1.2 kg;
- onion - 4 pieces;
- coarse salt - to taste;
- spices for barbecue - to taste;
- fat kefir - 1 liter;
- greens - 1 bunch;
- vegetable oil - 1 spoon;
- ground black pepper - to taste.
Cooking process:
- Chicken thighs or fillets are washed in water, slightly dried. If it is a fillet, then it is cut into medium-sized pieces.
- White onions are peeled and placed in a blender bowl, where the vegetable is mashed. This is necessary so that each piece of meat is saturated with the aroma and juice of the onion.
- Garlic cloves are peeled and rubbed on a fine grater. It is also worth taking parsley and mint greens, rinse and chop very finely.
- In a bowl, grated is mixed with salt, ground pepper is poured there and onion mass is added. The ingredients are whipped again with a blender.
- Rub the thighs with the finished mixture, put the meat in a large bowl, and then pour in a liter of kefir. If there was no kefir at home, you can use sour cream, homemade yogurt or yogurt.
- In addition to the chicken, a spoonful of vegetable oil and chopped herbs are added, all components are thoroughly mixed. The oil in the sauce not only helps to make the meat softer and juicier, but also brings out the taste of the spices.
- In addition to the marinade, you can add your favorite spices, it can be rosemary or turmeric. But do not add too much spices, otherwise it will kill the taste of meat.
- The marinating process lasts about 2-3 hours, the meat must be placed under the press.
With mayonnaise and garlic
This is a fairly popular marinade option, as it is most often used by housewives to prepare chicken skewers. The cooking process is not much different from the recipe above, but it is still worth describing it in more detail.
Ingredients:
- chicken fillet - 1.2 kg;
- homemade mayonnaise - 120 ml;
- spices for barbecue - 1 pack;
- salt - to taste;
- young garlic - 1 head;
- ground pepper - to taste.
Cooking process:
- The chicken fillet is washed and cut into several pieces, after which the chicken is placed in a deep bowl where it will marinate.
- The garlic is peeled and cut into thin slices, you can chop the vegetable with a press. Spices are combined with salt, ground black pepper and mayonnaise. Everything is thoroughly mixed, while spices can be used any.
- Now the garlic is placed on the chicken fillet, after that the mayonnaise mass is placed in a bowl and everything is mixed well.
- In this form, the pieces are left to marinate for an hour and a half, if time is short, then one hour is enough.
Marinade with yogurt
This version of the sauce can be attributed to quick pickling, since thirty minutes is enough for the meat to soak in the sauce and turn out delicious. Chicken under this will turn out very juicy, if you strictly follow the recipe.
Ingredients:
- chicken fillet - 600 grams;
- young garlic - 2 cloves;
- olive oil - 12 tablespoons;
- yogurt - 12 cups;
- dried oregano - to taste;
- coarse salt - to taste;
- ground pepper - 5 grams;
- lemon - 12 pieces.
Cooking method:
- To prepare the sauce, you should first cut the chicken fillet into pieces, and then transfer the meat to a small saucepan.
- All ingredients are mixed in a separate bowl. Pour into container natural yogurt, add there olive oil and minced garlic cloves. Additionally, the necessary spices and salt are placed in the mixture.
- The lemon is cut and two tablespoons of juice are squeezed out of it, the finished marinade is mixed until smooth.
- The chicken meat is poured with the prepared sauce, and then a press is placed on the chicken and left for half an hour, if there is time, you can soak the chicken in the sauce for about an hour.
Vinegar based marinade
Cooking chicken fillet is not easy, as it turns out to be quite dry after cooking, because there is no fat in it.
To prevent this problem from affecting barbecue, when using vinegar marinade, additional vegetable oil should be used.
Ingredients:
- chicken fillet - 3 kg;
- coarse salt - 1.5 tablespoons;
- wine vinegar - 3 tablespoons;
- onion white onion - 2 kg;
- vegetable oil - 1 spoon;
- a mixture of ground peppers - 5 grams.
Cooking:
- First, we wash the chicken fillet, and then chop it with a knife into medium-sized pieces.
- The onion is peeled, cut into large pieces and sent to a blender. The vegetable is crushed to the state of gruel.
- Onion mass is placed in a bowl with pieces chicken fillet. Vegetable oil, a mixture of ground peppers, a little vinegar and salt are also sent there.
- All components are mixed and left to marinate for four hours.
- When the time is up, you should clean the meat from the marinade, because if onion remains on the fillet pieces, it will add bitterness to the barbecue. The marinating process should not last more than four hours.
If it is necessary to keep the meat for a longer time, then after four hours the chicken is removed from the sauce, washed in water, and then added to the prepared vegetable oil.
Marinade with soy sauce and honey
This marinade option is distinguished by its interesting taste and incredible aroma. The finished kebab is juicy and has a delicious crust.
Ingredients:
- sweet pepper - 2 pieces;
- natural honey - 5 tablespoons;
- chicken fillet - 2.1 kg;
- soy sauce - 120 ml;
- vegetable oil - 55 ml;
- coarse salt - to taste;
- garlic spicy - 2 cloves;
- ground pepper - 5 grams;
- onion - 4 heads.
Cooking process:
- Melt the honey first and then mix it with soy sauce and a little salt.
- Salt can be omitted if the sauce is salty enough.
- Ground black pepper and vegetable oil are additionally added to the marinade, everything is mixed again.
- Chicken fillet is cut into large cubes, onions are cut into rings of medium thickness. Also cut into thin rings. Bell pepper. Garlic is crushed with a knife or crushed with a press.
- The meat is placed in a bowl with sauce, mixed well and the chicken is allowed to brew for about two hours.
You can also pick up other options for marinades, they add kiwi puree, red wine and various spices to their composition. For chicken skewers, a special seasoning for chicken is better. But you can use any other spices.
The pleasant burden of cooking barbecue in most families falls on men's shoulders. It is easier for men to cope with marinating meat, which requires considerable physical effort when kneading with onions. However, there are barbecue cooking options that do not require the application of physical strength at all, but they require attentiveness, imagination and even tenderness - qualities that the representatives of the beautiful half of humanity are fully endowed with. These kebabs can be safely attributed to fish kebabs, vegetables, and, of course, the hero of our today's story - chicken skewers.
How to cook chicken barbecue? There are a lot of recipes for making chicken skewers. Marinades for chicken meat are not flavored with anything, trying to cook a delicious and mouth-watering barbecue. The most incredible sauces, vegetables, fruits, the most inconceivable and exquisite spices and herbs are used. Starting with the well-known garlic and lemon, and ending with the unimaginable pineapple and mango chutney. Chicken kebab, like no other type of kebab, allows you to fully express your imagination and unleash your creative culinary potential.
And the main secret here lies in the chicken meat itself. Tender and juicy chicken meat does not require long marinating in order to become softer. Moreover, even if you just smear portioned chicken pieces with your favorite sauce, string them on skewers and fry over coals, you and your friends are already guaranteed a delicious and mouth-watering barbecue. However, as in the preparation of any other dish, the preparation of chicken skewers has its own subtleties and its little secrets.
Today "Culinary Eden" has collected for you the most important tips and recipes that will definitely tell you how to cook chicken kebab so that it turns out juicy, tasty and fragrant even for those who are going to cook it for the first time.
1. To cook for real delicious barbecue from a chicken, you need to choose the right chicken. The best chickens for barbecue, grilling and frying are birds between the ages of ten weeks and twelve months and weighing from 900 grams to 1 ½ kilograms. The meat of such chickens has the tenderness and softness necessary for cooking shish kebab, which means it will not require you to do extra manipulations required to soften it. When choosing between frozen and chilled chickens, try to opt for the latter. Chilled poultry is noticeably superior to frozen poultry in both softness and palatability. If for some reason you have to use frozen chicken, thaw it gradually by placing it on the bottom shelf of the refrigerator, because chicken that is quickly thawed in heat can become dry and tough. It is equally important to pay attention to the freshness of the bird. Inspect and smell it carefully before buying. In fresh young chicken, the breast should be rounded, the skin of a delicate, even cream shade. The tip of the bone on the breast should be elastic. fresh chicken and smells nice, a little sweet.
2. Any parts of the chicken are suitable for barbecue. Usually it is enough to chop a whole chicken carcass into not too small portions. However, it should be borne in mind that chicken skewers always turn out to be a little drier than skewers from other parts of the carcass. And the most delicious, tender and juicy kebab is obtained from chicken thigh. Whether to leave the skin on is a matter of your personal taste preferences; this will not affect the quality of the finished kebab in any way. Of course, chicken kebab with skin will turn out a little fatter than chicken kebab without skin.
3. Let's try to cook the easiest chicken skewers with garlic and lemon. Chop two kilograms of chicken into portions and put in a deep bowl. Cut a large onion into half rings and lightly mash with salt until the juice is released. Cut four cloves of garlic into thin petals. Finely chop a small bunch of parsley. Add the onion, garlic and herbs to the chicken and mix, lightly rubbing the ingredients into the poultry meat. Then add the juice of half a lemon and black pepper to taste. Once again, mix everything thoroughly and leave to marinate in a cool place for two hours. Roast over coals.
4. Chicken barbecue marinated in white wine and tomatoes turns out to be more refined. Chop two kilograms of chicken into portions, stuff with garlic slices and lightly rub with black pepper and ground coriander. Cut three large onions into rings, four tomatoes into circles. In a separate bowl, mix the juice of ½ lemon with ½ cup white wine. Put half of the chicken in a deep dish, put half of the onion and tomatoes on top, then put the remaining chicken and the remaining onion and tomatoes on it. Pour in the wine mixture and lemon juice and carefully remember with your hands, trying not to disturb the alternation of layers. Leave to marinate for three hours in a cool place. Roast over coals.
5. It is very easy to marinate chicken with tomato paste and cumin. Put three kilograms of chicken thighs in a marinating dish. Add 150 gr. tomato paste, 1 teaspoon of zira (cumin), pounded in the palms, ½ teaspoon of ground red pepper, salt to taste. Mix everything thoroughly and leave to marinate for 2 hours. Roast over coals. Serve with hot sauce and pickled onions. Pickling onions for a side dish is very simple. Cut four medium onions into half rings, put in a deep plate, sprinkle with vinegar, sprinkle with salt and finely chopped cilantro. Mix thoroughly and leave to marinate for one hour. The onion prepared in this way is very juicy, fragrant and not at all bitter.
6. From very small, young chickens, an incredibly tasty and tender barbecue is obtained. Three chickens, weighing no more than 300 gr. each cut in half. In a separate bowl, mix 30 gr. sour cream, 1 tbsp. a spoonful of lemon juice, 1 finely chopped garlic clove, salt and pepper to taste. Grease chicken halves with ready-made sauce, put on skewers and immediately fry over coals. Instead of skewers, you can use a special grill. Garnish the finished kebab with lemon slices and serve with vegetable salsa.
7. Chicken barbecue marinated in yogurt or kefir turns out to be very tender. Chop two kilograms of chicken into medium-sized pieces and put in a deep bowl. Add 4 onions, cut into half rings, 3 finely chopped garlic cloves, 100 gr. cilantro or parsley, black pepper and salt to taste. Mix everything thoroughly and pour ½ liter of yogurt or kefir. Leave to marinate in a cool place for 2 to 3 hours. Roast over coals.
8. Chicken pineapple skewers and mango chutney add a touch of Indian flavor to your picnic. Prepare the chutney ahead of time. To do this, peel and remove the stone from two medium-ripe mangoes. Cut the mango pulp into small cubes and fry in 2 teaspoons butter for 5 - 7 minutes until soft. Then add one finely chopped hot peppers chili, two minced garlic cloves and simmer everything together for a couple more minutes. ready mix cool and grind in a blender until smooth, adding 1 tbsp. spoon apple cider vinegar, 2 tbsp. tablespoons of vegetable oil, salt, sugar and curry powder to taste. Leave your curry in the refrigerator for 1 to 2 days. 1 ½ kg. cut chicken into portions and marinate in mango chutney for three hours. Peel and cut two medium-sized pineapples into 1 cm thick slices. Thread chicken pieces onto a skewer, alternating them with pineapple slices. Roast over coals. Serve with the remaining mango curry, fresh herbs and vegetables.
9. Chicken skewers can be cooked at home in the oven. 1 ½ kg. cut the chicken fillet into cubes 2 cm thick and fold into 
deep dishes. Add 1 teaspoon turmeric, 1 teaspoon ground zira (cumin), 1 teaspoon curry powder, 1 teaspoon paprika, and salt to taste. Then pour in 6 tbsp. spoons of yogurt, 6 tbsp. tablespoons of vegetable oil, mix everything thoroughly and leave to marinate in a cool place for 2 hours. Thread the cooked chicken onto wooden skewers. Try not to string the pieces too tightly so that they do not stick together when frying. Fry the skewers for 10 minutes on a baking sheet, greased with oil, in the oven, heated to 220⁰С.
10. At home, you can cook original chicken skewers in Japanese style. Prepare the sauce ahead of time. Place in a saucepan 2 tbsp. tablespoons of honey, melt in a water bath, add 6 tbsp. spoons soy sauce mix thoroughly and refrigerate slightly. Divide the prepared sauce into two equal portions. Add 1 tsp to the first serving. coriander, ½ teaspoon black pepper, 1 teaspoon sesame oil and mix thoroughly. Pour 500 gr. with this marinade. chicken fillet, cut into strips 1 cm thick. Mix thoroughly and leave to marinate in a cool place for one hour. String the marinated fillet on wooden skewers and fry for 10 minutes on a baking sheet, greased with oil, in an oven heated to 220⁰С. Put the finished skewers on a plate, pour over the remaining portion of the sauce and sprinkle with sesame seeds.
And on the pages of "Culinary Eden" you can always find even more proven recipes that will tell you how to cook chicken skewers.
Zhalnin Dmitry
