Ingredients

• Chicken fillet - 1 kg
• Kefir - 1 glass
• Onion - 1 piece
• Salt - ¼ teaspoon
• Herbes de Provence spices - ½ teaspoon
• Sweet pepper - 1 piece
• Fresh champignons - 200 grams
• Parsley - 1 bunch.

Cooking time 40 minutes + 20 minutes for baking.

Yield: 8 servings.

Chicken fillet is a wonderful product for the whole family. For men, this is a storehouse of animal protein, so necessary for building muscle mass; For the fair half of humanity watching their weight, lean and inexpensive chicken replaces fatty pork and more expensive turkey and beef. Well, children, even the most picky ones, will never refuse chicken fillet due to its softness and juiciness.

And the kefir marinade will add juiciness to chicken skewers; it is easy to prepare, but the importance of the marinade for dry fillets can hardly be overestimated. Kefir softens the fibers of meat, making it a tender and affordable main dish for both the youngest children and older adults. Using kefir marinade, you can prepare many variations of your favorite dish and diversify the table, as in the recipes below. In the first recipe, the garnish for chicken skewers is sweet peppers and champignons; they will highlight and dilute the taste of the meat. You will definitely return to this recipe when you again want to cook chicken skewers in kefir marinade on skewers, and the recipe with photos will help you with this step by step.

How to cook chicken skewers on skewers in the oven in kefir marinade

Prepare all ingredients. Wash the meat and vegetables under running water, dry the greens.

In an enamel marinating bowl, mix diced chicken fillet, finely chopped onions, chopped parsley into small pieces, pour in kefir, add spices and salt.

Mix thoroughly, leave to marinate for 30 minutes - 2 hours in a cool place.

Prepare vegetables for kebabs - peel the mushrooms and cut the bell peppers into square pieces.

Using wooden skewers, form chicken skewers. You need to string one at a time, alternate with peppers and peeled whole small champignons. Place the skewers on a baking sheet or baking dish so that the meat does not touch the surface, so it will bake evenly on all sides.

Bake in an oven preheated to 200 degrees for 20-25 minutes until browned.

Serve hot. Garnish with fresh vegetables, mashed potatoes or steamed cauliflower. If you need to feed your family or guests a quick, satisfying and beautiful dish, such as chicken skewers on skewers in the oven, a recipe with step-by-step photos will help you do this quickly and without much hassle.

Chicken skewers on skewers in the oven with potatoes

Marinate 2 chicken breast fillets in a mixture of mayonnaise, 1 clove of garlic, 1 teaspoon of honey, curry spices, salt and pepper for 1-2 hours. Peel and boil 100-12 small potatoes (the fewer the better) until half cooked, cool, place on skewers alternately with chicken fillet and bake in the oven for 30-40 minutes at 170 degrees.

Chicken skewers on skewers in the oven for children with sour cream

Pour 1 kg of diced chicken fillet with marinade (combine 2 tablespoons of olive oil, 3 tablespoons of sour cream and lemon juice, salt and ground black pepper), add finely chopped onion. Leave for 3-5 hours in the refrigerator. Thread the fillet onto skewers and bake in the oven until done.

Chicken skewers on skewers in the oven with pineapples

Cut 500 g of chicken fillet and 400 g of canned pineapple into small pieces. For the marinade, mix 150 ml of soy sauce and 150 g of ketchup in a glass bowl and pour it over the chicken. Leave to marinate for about 1 hour. Thread fillets and pineapples alternately onto skewers and place in the oven. Bake at 180 degrees for 35 minutes.

Chicken skewers on skewers in the oven with soy sauce and honey

Pour 1 kg of diced chicken fillet with marinade (for the marinade, combine 2 tablespoons of olive oil, 3 tablespoons of soy sauce and 1 teaspoon of honey in an enamel bowl, add salt and pepper to taste), add finely chopped onions. Leave for 3-5 hours in the refrigerator. Thread the fillet onto skewers and bake in the oven until done. Serve with steamed vegetables or vegetable puree.

Chicken skewers on skewers in the oven with vegetables

Marinate 800 g of diced chicken fillet in kefir marinade (300 g of kefir, 3 cloves of garlic, salt and spices to taste). Alternately thread chicken fillet, tomatoes, eggplant, bell pepper and fillet onto skewers. Pour over the marinade and bake in an oven preheated to 200 degrees for 30-40 minutes. Serve hot.

You don’t have to go out into the countryside to try barbecue. Yes, yes, you can also cook barbecue at home, and there are several ways to do this. The easiest one, in my opinion, is to simply cook the kebab in the oven. Chicken skewers on skewers in the oven - very tasty and simple. This is the dish we will talk about.

Of course, the difference in preparing barbecue outdoors and at home is great, and because of this, the taste of the dishes will also be different. Mainly due to the fact that kebab cooked on the grill has a specific aroma of smoke from the fire on which it was cooked. This won't work with homemade barbecue.

But you can still prepare a decent dish at home, as close as possible to a full-fledged kebab. To do this, meat, and in my case chicken fillet, is also soaked in marinade, marinated, threaded onto skewers (in my case, wooden skewers) and cooked by weight, but in the oven. As a result of all the above manipulations, chicken skewers on skewers turn out beautiful, appetizing, tender and aromatic. Chicken skewers should be served directly on skewers; this will create a special atmosphere of comfort and relaxation during the meal, and fresh herbs and various sauces, which should also be served with chicken skewers, will turn a simple homemade chicken dish into literally a feast of taste and mood!

Cooking time: 30 minutes

Number of servings – 4

Ingredients:

• 1 chicken fillet (approx. 600 g)
• 30 ml soy sauce
• 1 tbsp. honey
• 0.5 lemon
• 2 cloves garlic
• greens for serving

Chicken skewers in the oven, recipe with photos step by step

Chicken fillet (or chicken breast) should be thoroughly washed and cut into large cubes. Each cube is a future chicken kebab.

Now let’s start preparing the marinade for the chicken skewers that will be cooked in the oven. Measure out 30 ml of soy sauce - this will be the base of the marinade. Add a tablespoon of honey and the juice of half a lemon to it.

Peel a couple of cloves of garlic and use a garlic press to add the garlic to the soy sauce.

Please note that there is very little marinade, just over 30 ml. But as soon as you pour it over the chicken meat, it turns out that this amount of marinade is more than enough.

Thoroughly mix the chicken fillet cubes with the marinade and leave the meat to marinate for a couple of hours on the table or overnight in the refrigerator. After a couple of hours of marinating, you will notice that the chicken fillet has slightly changed color and texture, and the meat will become very tender.

Thread the chicken skewers onto wooden skewers. By the way, wooden skewers should be soaked in water for 30 minutes in advance, this will allow them to last longer in the oven at high temperature.

From one chicken fillet weighing 600 g I got 4 servings of chicken skewers. Skewers with chicken kebab should be placed on any suitable baking dish so that the meat remains suspended.

Place the chicken skewers on skewers in the oven and bake them at 200 degrees for 30 minutes, while you will have to take out the pan a couple of times and “move” the skewers so that the chicken skewers have time to brown on all sides. If you have a “Grill” mode in your oven, then it will come in handy for preparing this dish. Or you can use the “Top-Bottom” mode, which will also allow the chicken skewers to brown beautifully.

Calories: Not specified
Cooking time: Not indicated

There are recipes that never get boring. Honestly, they are usually easy to prepare, and every time both guests and family enjoy them as if they had never tried them. Want an example? Please – chicken skewers in sesame seeds, baked in the oven. I don’t know what the secret is - the unusual presentation, the juiciness of the dish itself, the wonderful taste, but this recipe is very popular in my kitchen. This dish has many more advantages. These chicken skewers are great to cook right in the oven - this way you don’t have to bother with the grill and worry about the fire. All the ingredients for them are quite affordable, so you won’t have any difficulties purchasing products. Well, a very advantageous appearance, together with taste, easily ensures chicken skewers a place on the holiday table. How you serve them is up to you. But kebabs can be both a hearty appetizer and the main course (especially at a children's party). And, most importantly, preparing them is a pleasure: quick and easy. In general, you understand - this is not a recipe, this is a dream! And by the way, you can cook more
So, we cook chicken skewers on skewers in the oven.
Ingredients:
For 1 large serving:

- 1 medium-sized chicken fillet (200-250 g);
- 1 tbsp. l. soy sauce;
- 1 tbsp. l. olive oil;
- 1 tsp. vinegar;
- 1-2 cloves of garlic;
- 2-3 tbsp. l. sesame;
- salt;
- a mixture of peppers.

How to cook with photos step by step

Wash the chicken fillet and blot it with a napkin or paper towel to remove excess moisture.

Trim off the fat and membranes from the chicken breast, if any.

Cut the chicken fillet into pieces for kebabs with a side size of 3-4 cm.

Salt and pepper the chopped chicken fillet, trying to get the spices onto the entire surface of the pieces.




We are preparing the marinade for our chicken skewers. Combine soy sauce, vinegar and olive oil in one container.

Add garlic, passed through a press, to the marinade and mix everything thoroughly.

Place the chicken fillet in a container with marinade.

And mix everything very well so that the marinade “wraps” the pieces of chicken fillet on all sides. And leave the breast to marinate for 30-40 minutes.

While the chicken fillet is marinating, you need to remember about the wooden skewers on which we will bake the kebabs. To prevent the skewers from getting burnt in the oven, we put them in a container of water and let it sit for 30 minutes. Our improvised skewers will absorb enough moisture and can be used at high temperatures.

Before putting the chicken skewers in the oven, we need to roll the fillet pieces in sesame seeds. To do this, pour sesame seeds onto a plate or board.

And we “bathe” the fillet in sesame seeds, trying to ensure that the grains “stick” to the pieces on all sides.

Immediately thread the sesame fillet onto wooden skewers soaked in water.

We place the strung kebabs on the sides of a fireproof vessel of suitable size so that the kebab “hangs”, holding onto the edges of this very vessel. This can be any baking dish - ceramic, Teflon-coated or glass, like mine.

Pour hot water into the bottom of this baking dish (a little so that its height is approximately 1-2 cm). And we send our design (kebabs on a form with water) to the oven, preheated to 220 degrees, for 20 minutes.

This time is enough for the chicken fillet to cook and brown.

Place the chicken skewers on a plate and serve immediately while they are still warm.

Tips and tricks:
The process of cutting chicken fillet into pieces for kebabs is of great importance. Try to make them about the same size so they cook the same when baked. These can be cubes and parallelograms - as long as they look organic together. Then the kebabs will come out tasty and neat.




The marinade for this dish is very important, as for all kebabs (it doesn’t matter where you cook them - on the grill or in the oven). But in this case, everything is complicated by the fact that chicken meat itself is quite dry. Our task is to ensure that the kebabs are juicy and soft. That is why the marinade has such a composition - soy sauce and vinegar work wonders on a rather capricious chicken breast. I recommend using apple or wine vinegar - it is softer than regular table vinegar.
The 30-40 minutes indicated in the recipe for marinating is quite enough. But if desired, this time can be increased to a day. This is very convenient - the kebabs can be marinated in advance and put in the oven just before guests arrive. Only in this case, the container with pieces of kebabs in the marinade should be covered with cling film (or a lid) and placed in the refrigerator.




It is best to serve ready-made chicken skewers directly on wooden skewers - it will be both beautiful and convenient: guests can take a skewer for themselves and eat the fillet directly from the skewers. Children especially like this serving: I think they will eat anything in the form of kebabs on skewers! One chicken fillet yields approximately 5-6 skewers (if there are 3-4 pieces of fillet on each skewer).
Author – Natalia Tishchenko
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This chicken thigh skewers is my son's favorite dish. Most often he asks to cook exactly this. It's simple, quick and very tasty. It's no secret that dark chicken meat is much tastier than white, and marinated in sour cream with soy sauce and lemon juice is simply something incredible. It is soft and very juicy. In short, let's cook)

To prepare chicken kebab in the oven on skewers, take the ingredients from the list. My thighs were sold without a bone, but cutting it out yourself is very easy. Wash them and dry them with a paper towel.

In a deep bowl, mix sour cream, soy sauce, vegetable oil, mustard, lemon (lime) juice, salt, pepper and dried herbs. It is better to rub the herbs with your fingers.

Cut the thighs lengthwise into two parts, dip in the marinade and leave to marinate for 30-40 minutes, longer if possible.

After a while, the chicken meat needs to be strung on wooden skewers like a regular kebab. Preheat the oven to 180 degrees, place the kebabs on a wire rack and bake the chicken skewers on skewers in the oven in the upper and lower heating mode for 30 minutes. Then turn on the convection mode and brown the kebabs for 5-10 minutes.

Chicken shashlik in the oven sounds quite unusual. How to cook it? How to bake? What marinade should I use? There are a lot of questions, but it’s worth preparing this dish. Chicken meat turns out aromatic, juicy and tender, no worse than on the grill. But the main thing, of course, is to know a few secrets that will make it perfect.

Secrets of preparing delicious chicken shish kebab on skewers:

1. First, the chicken breast should not be marinated for long, about 1-2 hours. If the fillet is left in the marinade for a longer time, the fibers will begin to break down, which will make the meat loose. At the same time, you need to keep the chicken in the marinade at room temperature.
2. Secondly, since chicken breasts are a dietary product, they must first be beaten a little with a kitchen hammer. This will allow the meat fibers to break down and penetrate deeper into the marinade.
3. The third secret is cutting the meat. Chicken fillet is never cut into very small pieces, otherwise it will dry out during baking. The ideal size is 4 cm pieces or 1.5 cm strips. In addition, the meat is cut only against the grain.
4. The fourth rule is salt. It shouldn't be in the marinade. The fillet is salted at the very last moment before being put on skewers.
5. The next step is baking. The meat should be cooked evenly on all sides. Therefore, it must be cooked on a wire rack or on a baking sheet with high sides so that hot steam circulates from all sides.
6. The seventh nuance is wooden skewers. They should be large and preferably made from bamboo stems or birch wood. If possible, they are pre-soaked in water, then they will not burn when baked, especially in a gas oven.

By following all the above tips, you will get an excellent chicken fillet kebab in the oven with tender, soft, aromatic and tasty meat.

Ingredients:

Chicken fillet – 2 pieces

Kefir – 250 grams

Salt - to taste

Saffron – 1 teaspoon

Ground pepper - to taste

Preparing chicken shish kebab on skewers:

1. Wash the meat under running water and dry with a paper towel. Lightly pound whole fillets with a kitchen hammer on both sides. Then cut the chicken breasts into cubes about 4-5 cm in size.

2. Pour kefir over the chicken and leave it at room temperature for 1 hour.

For the marinade, you need to include acidic ingredients, since the acid breaks down the fibers, allowing the meat to become saturated with flavor and become soft. Instead of kefir, you can use milk with balsamic vinegar or mayonnaise. Gourmet foods like orange or kiwi are also suitable. They contain fruit acid, which will provide the kebab with a rich taste.

3. Then remove the pieces from the marinade and season with saffron and ground pepper. You can use aromatic spices and herbs to taste. For example, paprika and turmeric will give the pieces a golden hue, and the curry mixture will give a piquant taste. Oregano, marjoram, coriander, ginger, rosemary and nutmeg also go well with chicken meat.

4. Mix the meat well, add salt and mix again.

5. Now we will thread the chicken fillet onto wooden skewers one by one (try not to leave large distances between the pieces).

6. Place the kebabs on a grill or baking sheet so that the meat does not come into contact with the bottom. Then the hot air will allow all the pieces to cook evenly and at the same time.

7. Heat the oven to 200 degrees and bake the chicken pieces on skewers for half an hour. You can also use the “grill” mode, then the meat will be ready in 10 minutes. But you need to bake it for 5 minutes on each side.

8. Serve the finished delicious chicken fillet shish kebab on skewers immediately to the table. Because if it cools down, it will no longer be so juicy and soft.

Bon appetit!