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 options for preparing barbecue that do not require the application of physical strength at all, but require attentiveness, imagination and even tenderness - qualities that are fully endowed with representatives of the fair half of humanity. These kebabs can easily include kebabs made from fish, vegetables, and, of course, the hero of our story today - chicken kebab.

How to cook chicken kebab? There are a great many recipes for making chicken shish kebab. They flavor marinades for chicken meat with whatever they can, trying to prepare a tasty and appetizing kebab. The most incredible sauces, vegetables, fruits, the most incredible and exquisite spices and herbs are used. Starting with the well-known garlic and lemon and ending with the unimaginable for many pineapples 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 simply coat portioned pieces of chicken with your favorite sauce, thread them onto skewers and fry over coals, you and your friends are already guaranteed a tasty and appetizing kebab. However, as in preparing any other dish, cooking chicken kebab has its own subtleties and 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 aromatic even for those who are going to cook it for the first time.

1. In order to prepare a truly delicious chicken kebab, you need to choose the right chicken. The best chickens for barbecuing, grilling and roasting are considered to be birds between ten weeks and twelve months old and weighing between 900 grams and 1½ kilograms. The meat of such chickens has the tenderness and softness necessary for preparing barbecue, which means it will not require unnecessary manipulations from you to soften it. When choosing between frozen and chilled chickens, try to choose the latter. Chilled poultry is noticeably superior to frozen poultry both in softness and taste. If for some reason you have to use frozen chicken, defrost it gradually, placing it on the bottom shelf of the refrigerator, because chicken quickly defrosted in a warm place can become dry and tough. It is equally important to pay attention to the freshness of the bird. Carefully inspect and smell it before purchasing. A fresh young chicken should have a round breast, a soft, even creamy skin. The tip of the bone on the breast should be elastic. The chicken is fresh and smells nice, a little sweet.

2. Any part of the chicken is suitable for making barbecue. Usually it is enough to chop a whole chicken carcass into not too small portions. However, it should be borne in mind that shish kebab made from chicken fillet always turns out a little drier than shish kebab from other parts of the carcass. And the most delicious, tender and juicy shish kebab is made from chicken thigh. Whether you should leave the skin on is a matter of your personal taste; it will not affect the quality of the finished kebab. Of course, chicken kebab with skin will turn out a little fattier than chicken kebab without skin.

3. Let's try to cook the simplest chicken kebab with garlic and lemon. Chop two kilograms of chicken into portions and place in a deep bowl. Cut a large onion into half rings and lightly mash with salt until the juice releases. 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 stir, lightly rubbing the ingredients into the poultry. Then add the juice of half a lemon and black pepper to taste. Mix everything thoroughly again and leave to marinate in a cool place for two hours. Grill over coals.

4. Shish kebab made from chicken marinated in white wine and tomatoes is more refined. Chop two kilograms of chicken into portions, stuff it with pieces of garlic and lightly grate with black pepper and ground coriander. Cut three large onions into rings, four tomatoes into slices. In a separate bowl, mix the juice of ½ lemon with ½ glass of white wine. Place half the chicken in a deep bowl, top with half the onions and tomatoes, then place the remaining chicken and the remaining onions and tomatoes on top. Pour everything with a mixture of wine 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. Grill over coals.

5. It’s very easy to marinate chicken with tomato paste and cumin. Place three kilograms of chicken thighs in a bowl for marinating. Add 150 gr. tomato paste, 1 teaspoon of cumin (cumin), crushed in the palms, ½ teaspoon of ground red pepper, salt to taste. Mix everything thoroughly and leave to marinate for 2 hours. Grill 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, place in a deep plate, sprinkle with vinegar, sprinkle with salt and finely chopped cilantro. Mix thoroughly and leave to marinate for one hour. Onions prepared in this way are very juicy, aromatic and not at all bitter.

6. Very small, young chickens make incredibly tasty and tender kebab. Three chickens, weighing no more than 300 grams. each, cut in half. In a separate bowl, mix 30 g. sour cream, 1 tbsp. a spoonful of lemon juice, 1 finely chopped clove of garlic, salt and pepper to taste. Coat the chicken halves with the prepared sauce, place 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 kebab marinated in yogurt or kefir turns out very tender. Chop two kilograms of chicken into small pieces and place in a deep bowl. Add 4 onions, cut into half rings, 3 finely chopped garlic cloves, 100 gr. green cilantro or parsley, black pepper and salt to taste. Mix everything thoroughly and pour in ½ liter of yogurt or kefir. Leave to marinate in a cool place for 2 - 3 hours. Grill over coals.

8. Chicken kebab with pineapple and mango chutney will add an unusual Indian flavor to your picnic. Prepare the chutney in advance. To do this, peel and pit two medium-ripe mangoes. Cut the mango pulp into small cubes and fry in 2 teaspoons of butter for 5 - 7 minutes until soft. Then add one finely chopped hot chili pepper, two chopped garlic cloves and simmer everything together for another couple of minutes. Cool the finished mixture and grind in a blender until smooth, adding 1 tbsp. spoon of apple cider vinegar, 2 tbsp. spoons of vegetable oil, salt, sugar and curry powder to taste. Leave your curry in the refrigerator for 1 to 2 days. 1 ½ kg. Chop the chicken into portions and marinate in mango chutney for three hours. Peel two medium-sized pineapples and cut into 1 cm thick slices. Thread the chicken pieces onto a skewer, alternating them with pineapple slices. Grill over coals. Serve with remaining mango curry, fresh herbs and vegetables.

9. Chicken kebab can also be prepared 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 of turmeric, 1 teaspoon of cumin (cumin) crushed in your hands, 1 teaspoon of curry powder, 1 teaspoon of paprika and salt to taste. Then pour in 6 tbsp. spoons of yogurt, 6 tbsp. spoons of vegetable oil, mix everything thoroughly and leave to marinate in a cool place for 2 hours. Thread the finished chicken onto wooden skewers. Try not to string the pieces too tightly so that they do not stick together when frying. Fry the kebabs for 10 minutes on a greased baking sheet in an oven preheated to 220⁰C.

10. You can also prepare original Japanese-style chicken skewers at home. Prepare the sauce in advance. Place 2 tbsp in a saucepan. spoons of honey, melt in a water bath, add 6 tbsp. spoons of soy sauce, mix thoroughly and cool slightly. Divide the finished sauce into two equal portions. Add 1 tsp to the first portion. spoon of coriander, ½ teaspoon of black pepper, 1 teaspoon of sesame oil and mix thoroughly. Pour 500 grams of this marinade. chicken fillet, cut into strips 1 cm thick. Mix thoroughly and leave to marinate in a cool place for one hour. Thread the marinated fillet onto wooden skewers and fry for 10 minutes on a greased baking sheet in an oven preheated to 220⁰C. Place the finished kebabs 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 kebab.

Zhalnin Dmitry

Shish kebab is one of the most favorite dishes, which we do not rank among the highlights of Caucasian cuisine, but already consider it native. And we can’t imagine outdoor picnics and even small celebrations under the roof of the house without it, fortunately, it’s not difficult to cook in the oven.

Roasted over coals or in an improvised brazier - oven, it is not only tasty, but also original. It's not very often that we treat ourselves to such a dish. Although with known skills it is not difficult to do. Moreover, an alternative to lamb, beef, and pork can be a practically dietary product - chicken.

Chicken kebab is not only a tasty and juicy dish, but also quite inexpensive. In addition, chilled chicken can be purchased without any problems at any supermarket. And we’ll immediately make a reservation: for all of ours it’s better to use not ice cream, but chilled raw materials.

When choosing a carcass, do not look for the most well-fed one; the ideal weight is about one and a half kilograms. This is quite enough for four adult servings. If it so happens that you have frozen chicken, then put it “to defrost” at room temperature in advance. If you rush and use hot water or a microwave to save time, the dish may turn out tough and dry.

There are many chicken kebab recipes that use different parts of the carcass. For example, only wings. Although experts say that the best choice for barbecue is thighs. It is easier to fry them evenly, and moreover, it is difficult to spoil them, even if some mistakes were made during the preliminary preparation.

In addition, among the chicken kebab recipes, there are those that use only offal - stomachs or hearts.

So, having bought a chicken (or opted for parts of the carcass, for example thighs or fillets), rinse it under running cool water. Then cut it, trying to get equal portions. Don't make it too small - too small ones will quickly fry, but may lose some of the precious juice.

How ? Experienced chefs know that they first need to choose the right container in which the future food will acquire a magical taste and smell. Give preference to wide, flat enamel pans and glass and ceramic bowls. Under no circumstances use utensils made of wood or aluminum! The wood will absorb some of the precious liquid, and in an aluminum pan there is a risk of observing a chemical reaction that increases oxidation. Plastic, which can be toxic, is also undesirable.

The marinade for chicken kebab gives the dish a special taste and piquancy, affects the juiciness and softness of the meat. There are a lot of original, or more familiar to us, methods of preparing sauces in which chicken is kept before frying. How to marinate chicken kebab? It all depends on taste preferences, the desire to experiment, and the ingredients available - spices, seasonings, herbs.

Remember that the marinade gives the chicken a special taste, spiciness, juiciness, and does not serve, as in the process of preparing “red” meats, to soften the fibers. Therefore, sauces do not necessarily contain sourness. Even if you make wings or legs in honey filling, they will still turn out tender and soft.

You cannot use regular vinegar - only natural wine vinegar! Otherwise, the bird will become stiff, become tough, and the fibers will turn into something like a washcloth. When marinating breasts, do not use diet sauces.

Sirloin or white meat must be kept in a fatty marinade that contains vegetable oil and milk fat (kefir, sour cream, mayonnaise). By the way, to prepare mayonnaise sauces, it is best to use mayonnaise made with your own hands, at home. Thus, you get a 100% natural and heat-safe product. We invite you to get acquainted with the most interesting chicken kebab recipes, which may be based on:

Beer

The popular drink can be used for. The meat turns out tender, juicy, with a subtle aroma of malt and hops. And don’t worry - the dish is non-alcoholic, the alcohol will evaporate during the frying process.

The recipe for chicken kebab with beer includes: 1 kg of meat, 500 ml of beer (preferably unpasteurized and light), 1 teaspoon of dried oregano, 2 medium onions, salt, pepper and other seasonings to taste. Please note that in this case you should not get too carried away with spices, exercise moderation.

Cooking process: wash the carcass, cut it into portions, cut the onion into rings. Put everything in a bowl, add salt, spices, mix, pour beer. Cover with a lid or film. Leave at room temperature for 2-3 hours.

Kefir

The marinade for can be considered traditional for the North Caucasus. Only there they use national fermented milk drinks: tan, ayran. Meat aged in this sauce turns out tender, with a bright aroma. For this chicken kebab recipe, you can use all its parts, including the breast fillet that is considered “dry.”

We need: 2 kilograms of chicken, 500 ml of kefir, 3 onions, 3 garlic cloves, spices of your choice and salt and pepper to taste. Dividing the chicken into small portions, place them in a container, mixing with chopped onion and spices (press the garlic in a press). After mixing everything, pour kefir on top, pay attention! Place the press (you can put a pan of water).

The meat is marinated not at room temperature, but in the refrigerator for 2-3 hours.

Mineral water

It has been experimentally proven that chicken marinade makes problematic parts of the carcass, such as dry breast, more juicy and rich. Potassium, sodium, medium or highly carbonated water is suitable for the sauce.

For 2 kilograms of chicken breast fillet, take 1 liter of mineral water, 3 onions, lemon, tomato, spices, salt and herbs to taste. Cut the fillet and onion into rings, add salt and spices, mix. Then fill with mineral water. Cover with a lid and place in a cool place for 4-5 hours.

We fry on the grill in the usual way, but add lemon and tomato, cut into rings, on skewers or on the grill grate.

Sour cream

This chicken kebab recipe will most likely appeal to those who do not like too spicy and spicy dishes. Sour cream as the base of the sauce only enhances the taste of the meat itself, giving it tenderness.

For a kilogram of chicken you will need: 250 ml of sour cream, 3-4 cloves of garlic (press them under pressure), spices, salt, pepper to taste. Add salt, spices, garlic and herbs to the sour cream, and rub each portion of the future kebab with this mixture.

Place in a bowl, cover and keep in a cool place (or refrigerator) for at least 10 hours. The dish will delight you with its beautiful appearance - golden brown crust, rich aroma.

Mayonnaise

Regular mayonnaise can give chicken incredible juiciness and amazing taste. It can be successfully used when cooking chicken on a barbecue or on skewers.

Everything is very simple, but in its own way brilliant. For a medium-sized carcass, you will need about 100 ml of mayonnaise, all other ingredients - salt, 4 medium-sized onions, spices - these are variations of the cook’s imagination.

It’s not difficult to cope with this task: we put the portioned pieces in a container, add salt and pepper. Leave for a quarter of an hour so that the meat “gives up” its juices. After that, fill it with mayonnaise, add the onion cut into rings. We marinate everything for an hour at room temperature, and then put it in the refrigerator for 5-6 hours.

If guests are almost at the door, how long should you marinate the chicken? We exclude the marinating phase in the refrigerator and keep the future dish at normal temperature for at least 3 hours. Gourmets say that when frying at home, it is better to use wine rather than water to extinguish the flame.

Vinegar

Some people are skeptical about chicken kebab recipes with vinegar. But this is a kind of classic of the genre. And here the main thing is not to overcook the meat in the marinade, and choose natural or wine vinegar.

For a kilogram of meat (preferably legs and thighs), you need to take 2-3 onions, salt, pepper, any favorite spices and a tablespoon of vinegar.

We cut all the ingredients, put them in a container, add vinegar. Cover tightly and place in a cool place for about 4 hours.

Vegetable oil and nuts

For 1 kilogram of fillet, take a medium-sized onion, half a glass of nuts (walnuts, and if not, then roasted peanuts will replace them), a couple of cloves of garlic, half a teaspoon each of sweet red or black pepper, cumin, turmeric, ginger.

You will also need 2 tablespoons of soy sauce and salt to taste. And most importantly - a glass of tasteless and odorless vegetable oil. Finely chop the onion and garlic, and also chop the nuts. Place portioned pieces, salt, spices in a bowl, then onions, garlic, and nuts. Mix. Add vegetable oil and stir again. Leave for 30-40 minutes.

Surprisingly, during this period the meat will have time to acquire magical juiciness and aroma. Remember that oil is added to the preparation only after the meat has been peppered, salted and seasoned.

Chicken kebab in double marinade

We talked about how to marinate chicken for barbecue in sauces based on various bases. But if you want to impress and amaze the comrades invited to the picnic, then gather your courage and master the most incredible, interesting culinary variations.

These include a method in which the chicken is literally loaded with marinade sauce. Moreover, you will need to make two different sauces.

Let's start, for a kilogram of meat, take the juice squeezed from a medium-sized lemon, 2 cups of boiled water (warm), half a head of garlic, salt. Dissolve juice, spices, and salt in water. We take a syringe (an ordinary medical one with a thick needle will do) and use it to inject our magical composition into the pieces of meat.

Then we will make the second marinade, for which we need: half a glass of dry white wine, a spoonful of honey, red pepper and nutmeg to taste. We mix all these components in random order (if the honey has crystallized, gently heat it in a water bath), and pour in the pieces of pre-stuffed meat. How long does it take to marinate chicken for barbecue? Let's leave it cool (not in the refrigerator) for 3 hours and then fry it in the usual way, anticipating the incredible reaction of the guests.

Recipe "Oriental bird"

And here is another fabulous method, which we will call “Eastern Bird”. This chicken kebab recipe supposedly came from the East. The whole carcass (quite large, weighing at least 2 kilograms), divided into portions, is suitable for it. For filling you need: 2 onions, half a head of garlic, 100 ml of regular fat mayonnaise, the same amount of ketchup, and then add seasonings, guided by your desires and personal imagination.

How to fry such chicken kebab? Nothing unusual, wash the carcass and cut it into portions. Grind the garlic and onion in a small mill. Coat the pieces with this mixture. In another bowl, mix the other ingredients: initially add seasonings as you wish, then season them with ketchup and mayonnaise. Pour this sauce over the meat. We insist on time, no more than half an hour.

This is one of the quickest options for cooking over charcoal at home. Just as a king is played by his retinue, so any culinary masterpiece needs a worthy accompaniment, or rather, a side dish and suitable drinks. In our case, a win-win option will almost always be an abundance of fresh herbs, lettuce, tomatoes, and bell peppers. Early, young potatoes, boiled in their jackets, or long-grain rice with spices are suitable.

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

Also check out a wonderful recipe for chicken shish kebab with mushrooms from a famous chef.

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

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

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

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

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

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

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

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

Marinade with soy sauce and mustard

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

Ingredients:

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

Cut the onion into half rings.

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

Combine soy sauce, mustard, sugar.

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

Cook on skewers or a grid until done.

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

Products:

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

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

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

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

Quick kefir marinade for wings and thighs

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

Products:

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

Pour spices and salt into kefir.

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

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

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

Marinate with lemon

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

Products:

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

Grate the zest from the lemon.

Chop garlic, onion, parsley, hot pepper.

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

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

Leave in the refrigerator for 1 hour.

Thread onto skewers or skewers.

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

Serve with fresh lemon slices and fresh vegetables.

Proven mayonnaise recipe

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

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

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

Ingredients:

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

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

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

Combine the mixture with the meat and mix well.

Leave to infuse for an hour.

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

Using soy sauce and honey for chicken wings

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

Products:

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

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

Add salt, seasonings, pepper, mix well.

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

Add red pepper or other spices and soy sauce.

Chop the garlic and add to the marinade.

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

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

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

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

Sprinkle the finished dish with herbs.

Spicy marinade with mineral water and adjika

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

Ingredients:

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

Preparation:

Recipe for wings in mustard and honey

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

Products:

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

Mix all the spices.

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

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

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

Fry over the fire until done.

Sweet and sour kebab made with honey and lemon

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

Products:

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

Preparation:

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

Soft sour cream marinade with onions for chicken kebabs

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

Products:

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

Peel the onion and cut into rings.

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

Salt and pepper.

Knead everything with your hands until juice forms.

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

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

Form kebabs and fry until done.

Beer chicken legs

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

Products:

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

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

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

Leave in the refrigerator for 3 hours.

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

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

Marinate chicken fillet in white wine

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

Products:

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

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

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

Salt, pepper, add wine.

Mix everything with your hands.

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

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

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

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

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

How to cook delicious chicken kebab

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

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

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

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

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

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

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

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

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

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

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

Marinade for chicken kebab with onions

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

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

For a kilogram of chicken meat you will need:

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

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

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

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

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

Chicken marinade with soy sauce

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

Soy mustard marinade for chicken

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

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

Soy-honey marinade for chicken

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

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

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

Soy-tomato marinade for chicken

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

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

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

Marinade for chicken kebab with kefir

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

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

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

Kefir can be replaced with natural yogurt.

Marinade for chicken kebab with mayonnaise

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

Here are some tasty options.

Mayonnaise-ginger marinade for chicken

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

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

Mayonnaise spicy marinade for chicken

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

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

Marinade for chicken kebab with mayonnaise Vostochny

Chicken kebab - it would seem, what could be simpler? However, in order for this dish to turn out to be truly aromatic, appetizing in appearance and tasty, it is important to observe a number of culinary subtleties.

First of all, you need to decide how to marinate chicken for barbecue. It depends on the choice of the appropriate marinade whether your kebab will be tender in consistency and tasty. You should also remember that different parts of the chicken carcass (breast, wings, legs) require different approaches to marinating.

It is this culinary technique that distinguishes kebab from simple fried meat. Marinating chicken kebab means giving it that very kebab “trick” for which this dish is so valued among gourmets.

How to choose the right chicken meat for barbecue

Before you start marinating, it is recommended to choose the right chicken meat for shish kebab. It is best to purchase chilled rather than frozen chicken. The most suitable option would be a chilled carcass weighing up to one and a half kilograms. A small chicken has the softest and most tender meat.

If you purchased a fillet or a whole carcass frozen, you must first defrost it. It is recommended to defrost in the refrigerator on the middle or bottom shelf. Rapid defrosting will make the meat dry and tough.

After defrosting, the carcass needs to be cut into medium pieces that can be placed on skewers. A whole carcass is perfect for barbecue; you can use legs, thighs, wings, and breast. All parts are perfect, the main thing is that the meat is young.

Particular attention should be paid to marinating, because this is what determines the taste of meat, its juiciness, and aroma. When choosing sauces for marinade, you need to be especially careful; some want to make the meat spicy, some want it to be sweet, and some want it to be sour.

Surely, you already want to quickly learn how to quickly marinate chicken for barbecue. Let's not hesitate - here are the best recipes. Choose any!

How to marinate chicken for barbecue

Chicken skewers with onions and zucchini

Ingredients:

• 500 g chicken breasts,
• 1 zucchini,
• 3 bell peppers,
• 1 head of onion,
• 12 cherry tomatoes,
• 1 loaf,
• 2 tbsp. l. apple cider vinegar,
• 2 tbsp. l. vegetable oil,
• 2 tbsp. honey,
• 3 leaves of green salad,
• 1 bunch of parsley,
• pepper,
• salt to taste.

Preparation:

Thread slices of breast, bell pepper, onion, zucchini, tomatoes and bread onto skewers. Prepare a marinade from vinegar, oil, honey, pepper, salt and herbs. Grill the shish kebab on the grill, pouring the marinade over it. Serve on green salad leaves.

How to marinate chicken wings for barbecue

Wings are a very tasty part of a chicken carcass. Many people underestimate them due to the small amount of meat. But if you marinate the wings correctly, the kebab from them turns out unsurpassed. In addition, it cooks quite quickly compared to other chicken meat.

You can cook them whole, or you can cut them in half, then they will fry faster. Many people prefer the second method of cooking, since small parts of the carcass after frying are more tasty and tender.

Ingredients:

• large chicken wings - kilogram;
• soy sauce - 100 ml;
• honey, preferably liquid - 15−20 ml;
• mixture of peppers - half a teaspoon;
• balsamic vinegar - 30 ml;
• garlic - several cloves;
• spicy mustard - 20 gr.;
• seasoning for chicken - level teaspoon;
• refined oil - 30 ml;
• salt to taste.

Preparation:

Honey, soy sauce, mustard, finely chopped garlic, vinegar, mustard and vegetable oil are thoroughly mixed.

The meat should be salted and black pepper added. Leave for half an hour in a cool place. This will allow the meat to release its juices and become saturated with the aroma of black pepper.

Then the wings are mixed with the marinade and left for another hour in a cool place.

Frying will take 20-10 minutes depending on the temperature of the coals and the size of the wings. During the cooking process they will acquire a pleasant dark shade.

Hawaiian skewers

Ingredients:

• chicken (breasts) - 800 g
• pineapple - 1 can
• sweet red pepper - 2 pcs.
• apple cider vinegar - 1/3 cup
• brown sugar - ¼ cup
• starch - 1 tbsp. l.
• Water - 1 tbsp. l.
• Salt - to taste
• Pepper - to taste

What to do:

Cut pineapple, pepper, breasts into equal pieces. Pour the pineapple juice into a small ladle, add vinegar and sugar. Boil. Dissolve starch in cold water, then pour into a ladle. Let simmer for 2 minutes until slightly thickened. Pour half into a bowl - this will be the sauce in which you need to dip the kebabs. String successively pineapple, chicken, pepper, pineapple, chicken, pepper. Season the chicken well with salt and pepper. Grill either over coals, at home on a grill or grill stand sprinkled with oil. Fry until “dash” and bring to readiness under the broiler in the oven (5 minutes), periodically brushing with sauce.

If the skewers are wooden, soak them in cold water for 30 minutes to prevent them from burning.

Chicken skewers with vegetables

What do you need:

• chicken carcass - 1.2 kg
• chicken hearts and livers - 400 g
• small tomatoes - 6 pcs.
• red onions - 3 pcs.
• small zucchini - 2 pcs.
• green bell pepper - 1 pc.
• champignons - 8 pcs.

For the marinade:

• lemon juice - 200 ml
• olive oil - 100 ml + 4 tbsp. l.
• hot red pepper - 1 pc.
• garlic - 6 cloves

Preparation:

Let's prepare the marinade. Peel and crush the garlic. Remove the seeds from the hot pepper and chop the pulp. Wash the greens and separate them into leaves. Mix garlic, hot pepper, salt in a bowl. Whisk 100 ml olive oil with lemon juice and add to the bowl with herbs and pepper.

Clean chicken giblets from fatty layers and rinse thoroughly. Wash the chicken, separate the drumsticks, thighs, wings, cut the breast into large pieces. Place the chicken giblets in a small bowl, then pour in 1/3 of the marinade. Place the chicken pieces in a bowl with the remaining marinade. Cover both bowls and place in the refrigerator for 2 hours.

Wash the vegetables and remove the core from the pepper. Cut the zucchini in half and then into wide slices. Cut the pepper into large pieces. Peel the onion and cut into quarters. Wash the champignons, cut off the stems. Place vegetables in a bowl, sprinkle with 4 tbsp. l. olive oil. Soak wooden skewers in water for 10 minutes. Alternately thread the cut-up chicken, chicken hearts, liver, vegetables and mushrooms onto skewers.

Grill kebabs for about 20-25 minutes, turning often, until golden brown. Serve hot.

Chicken fillet shashlik

Ingredients:

• chicken fillet 500 g
• sweet pepper 2 pcs.
• cherry tomatoes 8 pcs.

for the marinade:

• wine vinegar 2 tbsp. spoons
• vegetable oil 2 tbsp. spoons
• ground allspice

Preparation:

1. For the marinade, mix vinegar with salt, pepper and oil.
2. Coarsely chop the fillet, pour in the prepared marinade and leave covered for 30 minutes.
3. Peel the peppers and cut them into pieces.
4. Thread alternating pieces of fillet, pepper and tomatoes onto skewers. Grill the shish kebab over the coals until cooked through, turning frequently.
5. Serve the kebab with pita bread and herbs.

Chicken kebab with garlic

Ingredients:

• chicken fillet 6 pcs.
• small champignons 24 pcs.
• leek 3 stalks
• garlic 3 cloves
• vegetable oil 4 tbsp. spoons
• chopped mint 1 tbsp. spoon
• sage 3 sprigs
• ground black pepper

Preparation:

1. Cut each fillet into 8-10 pieces. Chop the white part of the leek into slices 1.5-2 cm wide. Cut the leaves from the sage sprigs.
2. Thread alternating fillet pieces, mushrooms, sage leaves and leek slices onto skewers.
3. Mix vegetable oil with crushed garlic, mint, salt and ground pepper.
4. Grill the shish kebab on the barbecue lid or over coals, brushing with the prepared garlic mixture, for 5-6 minutes on each side until fully cooked.

Chicken kebab with Greek sauce

Ingredients:

• 500 g chicken thighs,
• 1 zucchini,
• 1 head of onion,
• 100 g feta cheese,
• 150 ml natural yogurt,
• 3st. l. vegetable oil,
• 1 hour l. dried oregano,
• 2st. l. grape vinegar,
• 50 g mint leaves,
• pepper, salt to taste.

Preparation:

Cut chicken, zucchini, and onion into pieces. Add oil, oregano, vinegar, salt and pepper. Stir, marinate for 1 hour. Thread onto skewers one by one. Grill on the grill until done. Prepare a sauce from cheese, mint and yogurt by mixing the ingredients. Place the skewers on a plate, then pour the sauce over them.

Marinade for chicken kebab - simple recipes

A simple marinade for softness and flavor

Beer marinating sauce is ideal for wings or the butt of chicken. To prepare for 1 kg of wings, take:

• 5 liters of light beer,
• 3 medium sized onions
• Spices to taste (but ginger, oregano and coriander will go very well with the aroma and taste).

Place the finished washed wings in a bowl, sprinkle with spices, add onion half rings. Pour in beer and place in a cool place for 3-4 hours.

How to deliciously marinate chicken for barbecue

Ingredients:

• yogurt 250 g
• onion 1 head
• garlic 1 clove
• ground ginger root
• ½ teaspoon
• coriander, cumin seeds,
• ground cinnamon 2 teaspoons each
• cardamom 1 pinch
• black peppercorns
• ½ teaspoon

Preparation:

1. Crush the pepper with the flat side of the knife blade.
2. Chop the onion very finely or mince it. Pass the garlic through a press.
3. Mix all ingredients. Mix with pieces of meat or poultry and keep covered at room temperature for 2-3 hours.

Peanut marinade

• garlic - 1 clove,
• onion - 1 pc.,
• peanuts - 2 tbsp. spoons,
• vegetable oil - 1 tbsp. spoon.

Preparation:

Cut the chicken meat into small pieces and rub with a mixture of finely chopped onion, crushed garlic, peeled, fried and crushed peanuts and vegetable oil. Leave the prepared meat for half an hour, then add salt and pepper. Place the pieces of meat very tightly on skewers or skewers and, turning them continuously, fry over hot coals until cooked. Serve hot kebab with spicy ketchup.

Kefir-based marinade

Ingredients:

• garlic - 3 cloves
• chicken - 2.5-3 kg.
• onions - 3 pcs.
• kefir 1% fat - 550 ml.
• seasonings - to taste

Preparation:

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

Chicken kebab marinade is the most delicious juicy

As a base, take five tablespoons of vegetable oil, two tablespoons of lemon juice. Add to them the onion (small onion) grated with a grater. Add a teaspoon of salt, sugar, ground ginger, dried thyme, and two cloves of garlic crushed through a press. Salt and season with ground black pepper.

The best marinade for chicken kebab

Chop the chicken carcass into approximately equal pieces of 30-40 g each, add chopped onion. Marinate in a solution of citric acid or wine vinegar, keeping the meat in the cold for 2-3 hours. Thread the poultry pieces onto a skewer and fry over coals, brushing them with vegetable oil and pouring the remaining marinade over them. Serve the kebab hot with natural fresh vegetables.

Secrets of marinating chicken

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

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

We hope that now you know exactly how to properly marinate chicken kebab and will cook meat this way in the near future. Bon appetit!