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

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

1 place

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

What you will need:

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

Preparation:

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

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

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

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

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

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

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

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

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

2nd place

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

What you will need:

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

Preparation:

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

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

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

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

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

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

3rd place

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

What you will need:

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

Preparation:

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

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

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

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

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

4th place

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

What you will need:

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

Preparation:

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

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

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

5th place

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

What you will need:

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

Preparation:

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

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

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

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

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

Varieties of recipes

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

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

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

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

Is it possible to cook shish kebab from chicken fillet so that it is juicy and tasty? This article will not only help you answer your question, but will also give you the opportunity to learn some truly amazingly delicious recipes. You will learn all the secrets of cooking chicken meat and, for sure, you will learn something new for yourself that you had never thought of before.

Chicken shish kebab – TOP 5 most delicious recipes

When you go on a picnic, you probably have thoughts of trying something new. It would seem, what else can you come up with to surprise guests with incredible taste? But new is not always better than old. That is why today we have prepared for you the TOP 5 chicken shish kebab recipes. Marinades for it are prepared very simply, and kebab marinated in them will certainly turn out soft, juicy, and tender.
We suggest you skip all the prefaces and go straight to the preparation. Note that the recipes are arranged in the text not by importance or deliciousness, but simply in order. Go!

Option for marinade No. 1

Probably everyone, at least once in their life, has cooked fillet shish kebab marinated with sweet honey and salty soy sauce. You can marinate not only chicken, but also pork or beef in this mixture. The marinade has a sweetish taste, but the taste is not tart. In general, what can I say? Prepare and try it yourself.

To prepare shish kebab from chicken fillet with soy sauce and honey, you will need the following products:

• chicken fillet – 1 kg;
• soy sauce – 150 ml;
• honey – 1 tbsp;
• garlic – 3-4 cloves;

Let's start cooking:

• Wash the chicken breast, remove films, veins, fat, and dry with a paper towel.
• Cut into shashlik pieces and place in a bowl.
• Add soy sauce, a melted spoon of honey, crushed garlic, and all the desired spices to the chicken. Mix well, put in the refrigerator and marinate for several hours (you can leave it overnight).
• It is best to cook these kebabs on skewers (wooden skewers). Thread the pieces onto them, and then place the mini-skewers on the grill and on the fire.
• The chicken takes 15-20 minutes to cook. Don't forget to constantly turn it over so it doesn't burn.

Option for marinade No. 2

The next way to cook fillet shish kebab is also popular among many housewives. Without preludes, let's immediately begin preparing the necessary ingredients:

• chicken fillet – 1 kg;
• garlic – 6-7 cloves;
• olive oil – 4-5 tbsp;
• various greens (dill, parsley, cilantro, etc.) - to taste;
• salt, pepper, spices - to taste.

Let's look at the stages of preparing a delicious kebab:

• Be sure to wash, peel and cut the chicken into portions.
• We chop the greens. We peel the garlic and also chop it, or put it through a press.
• Mix all the previous ingredients, add oil, salt, pepper, spices. Squeeze the chicken a little with your hands and send it to marinate in the refrigerator. The workpiece should be allowed to stand from several hours to the whole night.
• You should thread the marinated fillet onto a skewer. Place the kebab on the fire.
• The chicken takes 17-23 minutes to cook. Don't forget to turn it over.

Option for marinade No. 3

Also a very popular marinade for chicken is mayonnaise. It is often used not only for frying meat over a fire, but also for baking in the oven or cooking in a frying pan. In general, this recipe is also very simple; for it you need to prepare the following products:

• fillet – 1 kg;
• onion - 2 medium heads;
• mayonnaise – 150 g;
• salt, pepper, spices - to taste.

Let's look at how to cook shish kebab from chicken fillet with mayonnaise step by step:

• We wash the breast again, clean it and dry it. Cut into pieces and place in a bowl.
• Add mayonnaise to the meat and stir.
• Peel the onion, and then cut into rings. Also add it to the chicken. Stir again. Salt and pepper, leave to stand in the refrigerator for a couple of hours.
• Thread the poultry pieces onto a skewer, alternating with onions.
• Fry for about 20 minutes, turning constantly, until golden brown.

Option for marinade No. 4

You can cook chicken on the grill by marinating it in ketchup. This will give the dish from the fire a more piquant flavor. By the way, you can replace ketchup with your favorite tomato juice or tomato paste. Prepare everything you need:

• chicken breast – 1 kg;
• ketchup – 150 g;
• salt, pepper, spices - to taste.

Let's start cooking:

• Of course, the chicken needs to be washed, cleaned, and cut into kebab pieces.
• Add ketchup, salt, spices and pepper. Mix well, and then let marinate for 5 hours in a cool place.
• Thread the pieces onto a skewer and start frying.
• As in previous methods, it takes about 20 minutes to cook the dish. Don't forget to turn it over, otherwise the chicken will burn.

Option for marinade No. 5

The last recipe for today is chicken in sour cream and mustard sauce. For cooking you will need:

• fillet – 1 kg;
• low-fat sour cream – 250 g;
• mustard (Dijon) – 3-4 tbsp;
• garlic – 4 cloves;

• grated white horseradish – 1.5 tbsp;
• liquid honey – 2 tbsp;
• salt;
• pepper, spices - to taste.

Let's look at the steps of cooking chicken step by step:

• We wash, clean and dry the meat. Cut into pieces and place in a deep bowl.
• Add sour cream, mustard, crushed garlic, grated white horseradish, honey, and all the necessary spices to the bowl. Mix well, and then let the chicken stand in the cold for a couple of hours.
• Now all you have to do is thread the pieces onto skewers and send the kebab ready. That's what we'll do.
• You need to fry it a little longer - about 25 minutes, but on low heat. Don't forget to turn over.

As you can see, we have prepared recipes for you for literally every taste. So just choose the one you like and cook with pleasure for yourself, family, and loved ones.

Chicken fillet is a product that can be combined with all ingredients; such meat is tasty, tender and soft if properly marinated and cooked.

And it may well become an inexpensive centerpiece of a picnic table.

Thanks to various marinades, which are prepared surprisingly easily and simply from the most affordable products, you can relax and eat juicy and truly tasty budget kebab.

Chicken fillet shish kebab - the secrets of the right marinade

1. Marinade for chicken differs from marinades for other types of meat in that its main task is to saturate the meat with a variety of tastes and aromas. In the case of beef or pork, the marinade acts as a fiber softener, but in the case of fillet, this is not necessary, because it already cooks quickly and turns out soft. Therefore, do not rush to add vinegar, do not be afraid to experiment with marinades based on honey, sauces and even fruits. No matter how you marinate the fillet, it will turn out tender and tasty.

2. The advantage of chicken fillet kebab is that the meat marinates very quickly. Sometimes two hours is enough for it to be saturated with all the necessary ingredients. This means that you don’t need to marinate the chicken on the eve of the picnic; you can do it just before your trip to nature.

3. Refrain from using table vinegar, it does not soften the meat and certainly does not make it tender and juicy, this ingredient encircles the fibers, making them tougher. If you like the specific sourness of this product, then choose balsamic or wine vinegar for marinating.

4. Do not use mayonnaise to prepare fillet marinade. Perhaps this method of pickling is the fastest and easiest, but it is harmful both for the body and for the figure. During the heat treatment process, mayonnaise releases all the harmful substances it contains. If you can’t deny yourself the pleasure of eating chicken in your favorite marinade, make your own mayonnaise from mustard, yolks and olive oil. The taste is the same, but the benefits are obvious.

5. To prepare chicken kebab, use not only fillets, legs or wings, but also offal, such as hearts or liver. They marinate even faster than meat, and they turn out just as interesting and tasty.

6. Serve chicken fillet kebab with light snacks that do not weigh down your stomach: fresh vegetables, herbs, baked vegetables.

Recipe 1. Chicken shish kebab in kefir

Ingredients:

2 kg chicken fillet;

A liter of kefir;

50 grams of parsley;

Two large onions;

Salt pepper;

5-6 cloves of garlic.

Cooking method:

1. Wash the fillet, dry it lightly and cut into medium-sized portions.

2. Grind the salt and chopped garlic into a paste, rub the resulting mixture onto the prepared meat.

3. Place the chicken in a bowl, sprinkle with pepper, and mix with onion rings.

4. Pour kefir into the meat with spices, making sure that it completely covers all the pieces.

5. Place the chicken fillet kebab in the refrigerator for 2-3 hours, placing pressure on top.

6. Cook the chicken over an open fire or in the oven.

Recipe 2. Chicken shish kebab in soy sauce

Ingredients:

One and a half kilograms of chicken fillet;

120 ml soy sauce;

1.5 tbsp. l. honey;

3 tsp. grated ginger;

4 cloves of garlic;

70 ml sesame oil.

Cooking method:

1. Salt the prepared meat and set aside for 15-20 minutes.

2. While the meat is soaking, prepare the marinade. Melt the honey in any convenient way until it becomes liquid and cool.

3. Mix soy sauce with honey and sesame oil.

4. Peel the ginger root with a knife and grate it on the finest grater, add it to the honey mixture.

5. Peel the garlic, pass it through a press, and also add it to the marinade.

6. Mix all ingredients thoroughly in a deep bowl.

7. Add salted meat to the prepared soy marinade, stirring thoroughly, rubbing the mixture into each piece.

8. Place in a cool place for 2-4 hours.

9. Cook the shish kebab on hot coals, turning occasionally, for about 20 minutes.

Recipe 3. Chicken shish kebab in beer

Ingredients:

Two kilograms of chicken breast;

0.75 liters of beer;

Two onions;

Salt, oregano, pepper.

Cooking method:

1. Rinse the chicken breast thoroughly, remove the skin and bones, cut the fillet into small pieces, but not too small at the same time. We make it so that the meat can be placed on a skewer.

2. Peel both onions and cut into thick rings.

3. Rub the pieces of meat with a mixture of oregano, salt and pepper.

4. Place the chicken in a bowl, sprinkle onions on top. Fill with beer.

5. Marinate for at least 2 hours.

6. Prepare shish kebab from fillet marinated in beer in the traditional way: on the grill over coals or over an open fire over a campfire.

Recipe 4. Chicken shashlik in mineral water

Ingredients:

Two chicken breasts (about 1 kg);

Large onion;

60 ml vegetable oil;

Liter of mineral water;

Spices, salt;

Two tablespoons of lemon juice;

Parsley.

Cooking method:

1. Cut the prepared, washed and dried fillet into medium portions.

2. Wash the lemon, cut it in half, squeeze out the amount of juice we need.

3. Peel the onion and cut into large rings.

4. Place the breast on the bottom of the bowl and place the onion on top.

5. Sprinkle the meat with spices, salt, and pour lemon juice. Mix.

6. Fill with vegetable oil and mineral water, marinate for 4 hours.

7. Place marinated chicken shish kebab on skewers, alternating meat with onion rings, fry on all sides for 5 minutes.

8. You can cook barbecue at home. Place the meat on moistened wooden skewers and cook for 15-20 minutes in an oven preheated to 210 degrees.

9. Serve with fresh herbs. If desired, the already prepared meat can be sprinkled with lemon juice, this will give the chicken a delicate sourness and additional aroma and taste.

Recipe 5. Chicken shish kebab in apple-lemon marinade

Ingredients:

800 grams of chicken fillet;

Two tablespoons of apple brandy;

Two sweet and sour apples;

100 ml vegetable oil;

One lemon;

A tablespoon of sugar;

Salt, spices.

Cooking method:

1. Wash the lemon, carefully grate the skin, trying not to touch the white part. We only need the zest.

2. Squeeze the juice from the remaining lemon pulp.

3. Mix the zest with lemon juice, add apple brandy, add spices, salt, sugar, and add vegetable oil. Mix.

4. Place the fillet cut into portions into the aromatic marinade and mix. Place in a cool place for 3-5 hours.

5. Wash two apples, cut into 4-6 parts, depending on the size of the fruit, cut off the core, sprinkle with lemon juice.

6. Thread apples and chicken onto skewers or thin skewers.

7. Lubricate the strung products with marinade, cook in the oven or on the grill for 15 minutes.

Recipe 6. Dietary chicken shish kebab with Provencal herbs

Ingredients:

A kilogram of chicken breast;

Three onions;

Half a lemon;

Two glasses of classic yogurt;

A tablespoon of Provençal dried herbs.

Cooking method:

1. We cut the breast, cutting off the bones and skin, leaving only the fillet. Wash, dry, cut into large cubes.

2. Cut the peeled onion into half rings, put it in a bowl, and crush it with your hands.

3. Place the chicken on top, sprinkle everything with spices, salt and herbs de Provence.

4. Rub lemon zest onto the kebab. Mix everything well.

5. Pour yogurt over the fillet. Leave the meat in a cold place for 3 hours.

6. Fry the finished chicken fillet shish kebab over hot coals on all sides until cooked.

Recipe 7. Chicken shish kebab with garlic and paprika

Ingredients:

Half a kilo of chicken fillet;

Three tablespoons of olive oil;

One lemon;

A teaspoon of paprika;

Two tablespoons of wine vinegar;

A pinch of dried onion;

Spices, salt;

Two cloves of garlic;

Two tablespoons of mayonnaise.

Cooking method:

1. Pour wine vinegar, olive oil, and the juice of one lemon into a bowl of a suitable size. Mix.

2. Add paprika to the marinade; it will give the chicken a bright, rich color and a pleasant taste.

3. Place finely chopped or grated garlic here.

4. Add dried onions and mayonnaise.

5. Salt and pepper to taste.

6. Cut the chicken fillet into small pieces, place the meat in the marinade, mix with your hands, rubbing the mixture into each piece of chicken.

7. Place the oppression on top, put the chicken in the refrigerator for an hour.

8. Place the kebab on metal skewers or wooden skewers and cook over hot coals or in an oven preheated to 200 degrees.

Recipe 8. Chicken shashlik with zucchini and cheese

Ingredients:

One chicken breast per 550-600 grams;

Two zucchini;

Green onions;

Salt pepper;

100 grams of feta cheese.

Cooking method:

1. We wash young zucchini with small seeds and thin skin under running water, cut it into circles no more than one centimeter wide.

2. Cut the chicken fillet, removed from the breast, into approximately the same pieces as the zucchini.

3. Salt and pepper the meat, set aside for 10 minutes.

4. Thread the zucchini circles and pieces of meat tightly onto skewers, placing a small piece of cheese between them.

5. Sprinkle the kebab with the remaining cheese, grating it. Carefully wrap the part of the skewer where the food is located with foil.

6. Cook over hot coals for half an hour, remembering to turn over.

7. Cool the finished chicken fillet kebab, remove the foil, and brown on all sides over the same coals.

Chicken shashlik - tricks

Thanks to these little tricks, you will be able to avoid common mistakes when preparing chicken kebab:

Do not use a whole chicken carcass for barbecue; use only identical parts: fillet, drumsticks, legs, wings. This way the meat will marinate and cook evenly. And it won’t turn out that, for example, the legs are not yet ready and are bleeding, and the fillet is already dry. If you still want to use a whole chicken or chicken to cook meat over a fire or in the oven, marinate the whole bird and cook it without cutting it.

Be sure to use oil (vegetable, olive), fermented milk products (kefir, yogurt), and lemon for marinating the fillet. Thanks to these products, during marinating, the meat sets on the outside, leaving all the juices inside. This allows the chicken fillet to remain soft and juicy.

Under no circumstances should you marinate frozen fillets; if you really don’t have enough time, you can defrost them in the microwave, but it’s better to do this the day before the picnic. Frozen chicken simply will not absorb the aromas and flavors of spices and other additives, resulting in tasteless meat.

Properly cooked chicken in the grill comes out very appetizing and tasty. This is due to the fact that this meat is very easy to cook and you can easily make a fragrant and juicy kebab from it. Of course, if you approach the preparation of shish kebab wisely and choose the appropriate marinade for soaking it, the result will be an awesome dish for any holiday or feast.

For grilling on coals, thighs and carcass fillets are most often used. They have a soft structure and marinate quickly, although chicken meat has practically no fat layer and therefore is rather dry. Which is not to say at all. This is exactly why you should prepare it correctly to make a juicy and appetizing kebab.

Ingredients:

• Chicken fillet – 1 kg
• onions - 2 heads
• vinegar 9% - 1 tablespoon

Cooking method:

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

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

Then cover it with a tight lid and put it in the refrigerator for one hour so that the meat can stand and soak in all the ingredients added to it.

Delicious kefir marinade

Ingredients:

• Chicken thighs – 2 kg
• kefir - 500 ml
• onion - 1 k
• seasoning for chicken - 2 tbsp. l
• parsley - 1 bunch
• salt - 1 teaspoon.

Cooking method:

Add seasoning for chicken to half a liter of kefir, to your taste; basil or savory are good, as they go very well with meat. Add a teaspoon of salt there. Chop the parsley with your hands, peel and cut the onions into rounds, and put it all in kefir. Then mix everything thoroughly, while squeezing a little juice out of the contents.

Then we put all the thighs here, mix and press. Cover with a lid and leave for 3-4 hours in a cool place.

Shashlik marinade with mayonnaise

Ingredients:

• Chicken thighs – 2 kg
• onions - 3-5 heads
• mayonnaise - 100-150 ml
• dill greens - 1 bunch
• salt and ground black pepper - to taste.

Cooking method:

We rinse the chicken thighs in water, then dry them with a paper towel and place them in a bowl. Salt and pepper to taste.

If you are going to bake shish kebab on skewers, then it is better to cut the onion into round pieces so that it can be placed between pieces of meat. And if it’s on a grill, then it can be chopped arbitrarily.

Now all that remains is to add the onion cut into rings or half rings and finely chopped dill and mix everything again.

Marinade for shish kebab with soy sauce and ketchup

Ingredients:

• Chicken wings – 1 kg
• onions - 3 heads
• soy sauce - 100-130 ml
• ketchup - 100 ml
• salt and pepper - to taste.

Cooking method:

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

We clean, then chop the onion into thin rings and place in the meat. We put a little salt, you don’t have to add it, since there is enough of it in soy sauce, but that’s in my opinion, and of course, pepper to taste. Next, add soy sauce and ketchup.

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

Beer marinade for chicken kebab

Ingredients:

• Chicken ham – 7 kg
• light beer - 1 liter
• lemon - 1 pc.
• onions - 5 pcs
• mayonnaise - 250 gr
• seasoning - 2 tbsp. l
• salt and ground black pepper - to taste.

Cooking method:

This recipe makes the chicken spicy, tender and very flavorful. So let's get started!

The hams, as described above in previous recipes, must first be washed, then dried and cut into medium pieces. Place them in a bowl, salt and pepper to taste and add beer and mayonnaise. Mix thoroughly so that the chicken absorbs the flavor of the marinade.

Next, cut the onion into rings and put it in a basin, squeeze all the juice out of the lemon there, and then cut it into pieces and add it too. At the very end, add the seasoning, mix everything with your hands and leave for 2-3 hours.

Chicken marinade with honey and mustard

Ingredients:

• Chicken legs – 1 kg
• mustard - 2 tbsp. l
• honey - 1 tbsp. l
• salt and pepper - to taste.

Cooking method:

Place the washed chicken legs in a large, deep bowl, then add mustard, honey and salt and pepper to taste. Now mix everything thoroughly with your hands so that each leg is soaked.

And cover with some suitable lid or cling film. Place in the refrigerator for one hour. After which the chicken can be placed on a baking sheet and baked in the oven, or placed on a grill and cooked over coals.

Marinade for shish kebab with kiwi (video)

Very tasty, tender, juicy and original - this is how you can describe this fairly simple recipe for chicken with kiwi in just a few words! It’s easy and simple to prepare, but the finished dish is like something from a restaurant!

Bon appetit!!!

The most delicious and juicy chicken breast kebab It turns out if you beat it a little and marinate it in mayonnaise. It is due to mayonnaise that it does not look like a dry sole. When you fry it on the grill, it remains soft and juicy inside, and is covered with a delicious crust on top.

How to marinate

Rinse the chicken breast fillet with cold water and be sure to dry it with a paper towel to remove excess moisture.

Next, the breast must be properly cut into thinner pieces if the fillet is thick. First of all, cut the small fillet diagonally along with a small piece from the large fillet. Cut the thick part of the breast into thinner fillets.

Place the pieces on a board, cover with a bag or cling film and beat a little.

There is no need to beat it hard, this is chicken meat.

Peel a few cloves of garlic, rinse with water, and cut into thin slices. Mix salt and spices in a separate bowl and remove from the refrigerator.

We begin to marinate the kebab.

Rub each piece of chicken fillet with a mixture of salt and spices, sprinkle with pieces of garlic. Place a small amount of mayonnaise on the bottom of a deep bowl, distribute it over the bottom of the bowl and lay out the first layer of chicken pieces.

If necessary, sprinkle more spices on it, mayonnaise on top, spread it over all the pieces.

We do this with all the pieces of fillet, laying them in layers.

Place in the refrigerator for at least one hour; the chicken marinates very quickly.

Chicken fillet is very convenient for a quick barbecue, while you are preparing it for the table, lighting the grill, it is already marinated.

How to cook juicy on the grill

Place the marinated breasts on a wire rack, cover them with another wire rack on top and secure the lock. As soon as the coals are ready, place the grill with the meat on it and fry the meat, turning it over periodically and monitoring the fire so that it does not burn.

Baking mayonnaise seals the juices in the meat and the chicken breast remains juicy. This kind of breast cooks quite quickly.

As soon as the meat is ready, remove it from the grill and remove it from the grill.

Bon appetit!

Ingredients

• 1 – 1.5 kg – chicken breast fillets;
• 5 – 6 pcs – garlic cloves;
• 1 – 1.5 tsp – salt;
• 1 tbsp – spices, mixture of ground coriander, curry, ground black pepper;
• 200 g – mayonnaise.