The spring May holidays are just around the corner. And according to tradition, we always associate them with the opening of the summer season and the preparation of barbecue. What can it be prepared from - pork, lamb, fish and, of course, chicken.

The advantage of chicken meat is that it is softer and more tender. It also pickles and cooks faster. It is also considered more dietary, especially if it is made from fillet.

Chicken has soft and tender meat, and requires virtually no pre-processing, especially for additional softening of the pulp. And basically, marinades are used to add additional flavor tones, as well as to preserve all the beneficial properties and juiciness during frying.

In order to do this, very simple ingredients are used, such as salt, pepper, onion and mineral water, for example. But there are also more complex variations, including many different spices, lemon zest, saffron, various sauces and fermented milk products such as sour cream, kefir, ayran.

Nowadays, ready-made meat for barbecue can be purchased in the store, but home-cooked meat cannot be compared with any store-bought equivalent. After all, you can add everything you love to it - various favorite spices, flavorings. And you will know for sure what is in the composition and what quality it is. This is why everyone strives to prepare their own marinade for meat.

You can fry it either over charcoal on the grill or in the oven.

This is perhaps the most popular method I know of. In any case, most of my friends use this option.

And this is no coincidence; kefir has a moderately sour taste, which contributes to moderate softening of meat. And the fact that kefir is fatty and quite dense, envelops each piece of meat well and does not drip, allows you to retain all the juice inside, quickly fry it and get a beautiful golden brown crust.

That is, just an ideal marinade.

For cooking, you can use any parts of the chicken, but we will use chicken thighs. Their meat is not dry, and is also covered with skin. This will retain the juice inside the piece and give the meat a beautiful crispy golden brown crust.

We will need:

• chicken thighs - 2 kg
• kefir 3.2% fat - 500 ml
• onion - 1 kg
• parsley - bunch
• spices - any for barbecue or chicken - 1.5 - 2 tbsp. spoons
• salt, pepper - to taste

Preparation:

1. Wash the meat and dry it with paper towels.

2. Cut the onion into thin half rings. Try to cut it as thin as possible, so it will more deeply saturate each piece of meat with its juice.

3. Place the chicken in a large container and sprinkle with lightly crushed onion in your hands. Stir and crush the onion a little extra.

4. Pour kefir. In principle, it can be used in any fat content. But I usually buy 3.2% fat. This kefir tastes better on its own, which means the marinade from it turns out to be the most delicious.

5. Add spices. You can also add any spices, including ready-made barbecue spices. It’s good if they contain thyme, or rosemary, or savory, they will give a pleasant aroma to the dish. You can add ground coriander; along with cumin, it is a favorite Asian spice.

I also always add at least a pinch of ground ginger, I love the zesty flavor. In addition, meat using it always turns out softer and tastier.

To get a beautiful, golden brown crust, you can add a little turmeric or paprika. But these are just useful tips; add the spices that you like best. They will need a total volume of approximately 2 - 2.5 tablespoons.

6. Add a teaspoon of salt and pepper to taste.

7. Chop and add parsley. There is no need to cut it very finely; later you will need to remove it so that it does not burn when frying the meat. Mix and press down well with your hand. Cover the top with a flat plate and press down lightly so that the marinade covers every piece of our chicken.

8. The pieces are large, so let’s leave them to marinate for 3 - 4 hours. It is advisable not to leave them in the sun; it is best to place the container with meat in a cool place.

9. Thread the pieces onto skewers or place on a wire rack. You can cook in any suggested way. Carefully remove pieces of onion and herbs from the meat.

10. Fry until cooked and a beautiful golden brown crust appears, about 25-30 minutes. Make sure that the flames do not burst out and burn the tender juicy meat.

11. Serve the finished kebab with chopped onions; you can pre-marinate it. You can also sprinkle with fresh herbs.

Using the same recipe, you can cook shish kebab using mineral water. The only change is that instead of kefir we use any carbonated mineral water.

The rest of the recipe remains unchanged.

With mayonnaise and garlic

This is another one of the most popular marinade options. And most likely everyone knows how to cook it. In essence, it is very similar to the previous recipe. You could even say that you can leave everything in it unchanged, just add mayonnaise instead of kefir and that’s it, we’ll get a completely different taste.

We will need:

• chicken - 1 piece
• garlic - 1 head
• mayonnaise - 100 ml
• salt, pepper - to taste
• spices - for chicken

Preparation:

According to this recipe, we will cook the shashlik on a grill in large pieces.

1. Wash the chicken and cut into 6 - 8 pieces.

2. Peel the garlic and cut lengthwise into thin slices. Combine spices with salt, pepper and mayonnaise. You can use any spices you like.

3. Place the garlic slices under the chicken skin.

4. Then coat the pieces with mayonnaise mixture.

5. Place the pieces in a suitable container and leave for an hour and a half.

6. Then place the meat on the grill and fry over hot coals until cooked. The finished kebab will be ruddy, aromatic and very tasty.

Serve and eat with pleasure.

I have come across the opinion that it is not advisable to cook chicken kebab with mayonnaise, due to the fact that it contains a lot of fat. And with strong heating, many harmful substances are released.

Whether this is true or not, one can only guess. But a recipe for such a marinade exists, and I am describing it. Therefore, whether to cook shish kebab in this version or not, everyone will decide for themselves.

Marinade with vinegar and onions

This option for preparing meat for frying is currently very controversial. There is an opinion that using vinegar makes meat tough and tasteless. Therefore, this option was replaced by more gentle methods using sour cream, mayonnaise, kefir and other, less aggressive ingredients.

But in principle, if you are not overzealous with the amount and percentage of vinegar, you can get quite tasty, soft and juicy kebab.

Therefore, we will not ignore this method, and we will prepare chicken using it. I would recommend it for larger pieces of chicken, such as thighs, or drumsticks. That is, when the meat is on a large bone and of a sufficiently large size. As a rule, I don’t use this option for breasts and fillets.

You can also use this recipe if it’s too hot outside and you need to transport the meat to the dacha in the heat. Although, in my opinion, it is better to transport a whole chicken and marinate it on the spot.

We will need:

• chicken – 2 kg
• onion - 1 kg
• ground red pepper - 0.5 teaspoon
• ground black pepper - 0.5 teaspoon
• salt - 1.5 teaspoons
• bay leaf - 1 -2 pcs
• spices - to taste
• apple or wine vinegar - 100 ml

Preparation:

For barbecue, you can use a whole chicken and cut it into pieces. Or buy thighs or shins and use them.

You can fry on a grill or skewers, whichever you prefer.

1. If you use chicken, wash it and cut it into approximately equal pieces. Adjust their size depending on the frying method you choose.

2. Peel the onion and cut into very thin half rings. Place it in the bowl in which we will marinate. Sprinkle with salt and squeeze until juice appears.

3. Place chicken pieces on top and stir.

4. Add spices, approximately 2 - 2.5 teaspoons. You can use them according to your taste; ready-made ones, which can be bought at any store, are suitable. Add also bay leaf and pepper. Mix everything.

5. Pour in apple cider vinegar. You can also use regular vinegar 6 or 9%, but in this case, it is better to dilute it with a small amount of water. Thoroughly mix the meat with the marinade, press down with your hands, then cover with a lid.

6. Leave to infuse. It will be enough to lie down for 1 hour, in exceptional cases two hours. Not worth it anymore.

7. Fry the meat as usual until cooked and golden brown.

Marinade with soy sauce

Any part of chicken meat is also suitable for this kebab. Therefore, I leave the choice to you.

We will need:

• chicken – 2 kg
• onion - 700 gr
• soy sauce - 4 - 5 tbsp. spoons
• olive oil - 4 tbsp. spoons
• lemon juice - 4 tbsp. spoons
• garlic - 2 cloves
• pepper - to taste

Preparation:

1. Wash the chicken and cut into pieces if it is whole. Try to cut it in such a way that they are all approximately the same size. This is necessary for uniform marinating and frying of the pieces.

And if it is possible to cook, for example, from thighs or drumsticks, then this will be just perfect. Here all the parts are already the same size.

If you want the kebab to be more dietary, you can remove the skin from each piece. By the way, in this case the marinade will better saturate all the pieces.

2. Cut the onion into thin half rings. Chop the garlic.

3. Mix soy sauce with lemon juice and pepper. In the recipe I did not indicate that you need to use spices and salt. The fact is that soy sauce is already quite salty, so there is no need to add it.

Spices, in my opinion, are also not needed here, all ingredients have their own taste and smell, and they will be quite enough to get an excellent result.

Although, if you wish, you can add spices to your taste.

4. Prepare a container in which we will cook the meat. Place chicken pieces in it and pour oil over it. If you don’t have olive oil, you can use regular, odorless vegetable oil.

Stir in the meat so that each piece is coated with oil.

5. Chop the onion with your hands, pressing on it so that it releases the juice. You can mash the onion in a separate bowl, and then mix it with the meat and stir.

6. And the last step is to pour out the prepared marinade. Mix everything and leave for 2 - 3 hours in a cool place.

During this time, you can stir the contents a couple of times so that each piece is better saturated with juice.

7. Thread the meat onto skewers or place on a grill. Thoroughly peel the onion pieces.

8. Fry on hot coals for 20 - 25 minutes, periodically turning the meat and not allowing the flames to flare up.

The finished kebab will be covered with a beautiful golden brown crust, will be soft, juicy and tasty.

With soy sauce and honey

According to this recipe, we will prepare chicken kebab also using soy sauce, but we will add new honey notes, thanks to which the meat will get a completely different taste.

We will need:

• chicken – 700 gr
• soy sauce - 1 tbsp. spoon
• light honey - 1 tbsp. spoon
• lemon juice - 1 teaspoon
• zest from half a lemon
• paprika, turmeric - 0.5 teaspoon each
• spices for chicken - optional

Preparation:

1. Rinse the meat and dry it with paper towels. Cut into portions.

2. To prepare, mix soy sauce, honey and lemon juice. Remove the zest from half the lemon and add it to the liquid mixture. You only need to remove the yellow part of the zest. The white part is bitter and the meat may taste bitter.

3. Add turmeric and paprika, these spices will add a beautiful color to the finished meat.

You can add spices as desired. But I don’t add it, since all the ingredients are already quite strong in taste and smell.

4. Pour the resulting marinade over the meat and rub it into the pulp. Leave to infuse for 30 minutes.

5. Then thread onto skewers and fry over hot coals until cooked and a beautiful golden brown crust forms.

The sweet marinade penetrates the structure of the meat very well and it tastes absolutely amazing and unusual.

These cooking options are not used as often as sour ones, but if you want to experiment, then cook it, it will be unusual and tasty!

And if you add red pepper and mustard to a similar recipe, you can cook spicy chicken wings. I already have such a recipe in one of my articles. And if you are interested in such a recipe, then you will find its description there too.

How to cook delicious chicken with ketchup and olive oil

Another tasty option that allows you to get not only soft meat, but also a beautiful crispy crust.

We will need:

• chicken fillet – 1000 gr
• ketchup - 12 tbsp. spoons
• olive oil - 8 tbsp. spoons
• spices - paprika, thyme, dried ginger
• salt, pepper - to taste

Preparation:

This method can be used for any part of the chicken. But today we will use chicken fillet.

1. Wash the fillet and dry it with paper towels, then cut into fairly large pieces. Add oil and stir.

The oil will create a light film on the surface of the piece and will not allow the juice to leak out. In addition, thanks to it, the kebab will turn out with a beautiful golden brown crust.

2. Pepper the meat to taste. Add spices. You can use the ones you usually use. This is not particularly important. You can add a ready-made mixture for chicken kebabs, or just for chicken.

The only spice that I always add besides others is dried ground ginger. I like to add it to marinades for pork barbecue and any others. It gives a slight spice, piquancy and allows you to achieve softness of the meat.

If you like garlic taste, you can chop a couple of cloves of garlic and add that too.

3. Add ketchup and mix everything. You can also use any ketchup. Some people like it spicy, so add a spicy variety. Well, or the one that is in the refrigerator. Mix meat with all ingredients.

4. Leave for 30 minutes. This time will be enough for each piece to be saturated with juice and taste.

5. At the end of the allotted time, add salt. But not very much, ketchup already contains salt. Mix again and thread onto skewers.

6. Fry over coals on the grill. It is best to use coals from any fruit trees, or birch coals will also work.

Fry for about 15 minutes. The meat is tender and will cook quite quickly. While frying, drizzle with a little oil a couple of times. The chicken fillet itself is a bit dry, and in order to retain the juice inside and achieve a golden brown crust, this is what you will need to do.

7. Serve with chopped and pickled onions, fresh vegetables and ketchup. Eat with pleasure.

Chicken kebab with lime and herb marinade

We will need:

• chicken breasts - 2 pcs.
• large red onion - 1 pc.
• green or red bell pepper - 2 pcs.
• lime - 1 piece
• mint - 0.5 pcs
• cilantro - 0.5 pcs
• green onion - 4 feathers
• garlic - 2 cloves
• soy sauce - 2 tbsp. spoons
• olive oil - 2 tbsp. spoons
• chili sauce - 2 tbsp. spoons
• salt, pepper - to taste

Preparation:

1. Rinse the chicken breasts thoroughly, dry with paper towels, remove the skin, if desired, and cut into large cubes of approximately the same size.

2. Peel the bell pepper from seeds and remove the stalk. Cut into large squares, about the size of diced chicken.

3. Peel the onion and cut into large rings.

4. Place meat and vegetables in a bowl and stir.

5. Prepare the marinade. To do this, rinse the cilantro and mint and place in a blender bowl. Add chopped green onions and garlic.

Squeeze the juice from the lime into a blender bowl, add soy sauce, chili sauce, olive oil, salt and pepper.

6. Mix all the ingredients into a homogeneous mass and add it to the meat and vegetables. Stir until smooth. Leave to marinate in a cool place for 1 hour, or up to two hours.

7. Then thread onto skewers, alternating pieces of chicken, bell pepper and red onion.

8. Fry on hot coals for about 30 minutes. Make sure that the flame does not escape from the coals and does not burn the tender meat.

You can also fry in the oven.

Serve with fresh chopped onions and fresh or grilled vegetables.

As you may have noticed, the recipe uses cilantro. I know not everyone loves the smell of it. But this cannot be an obstacle and refusal of the prescription. You can use parsley instead of cilantro. And it will also be very tasty!

Spicy marinade for grilled chicken wings

We will need:

• chicken wings – 1 kg
• lemon - 1 pc.
• garlic - 3 cloves
• olive oil - 100 ml
• chili pepper - 2 pcs
• cumin - 1 tbsp. spoon
• turmeric - 1 tbsp. spoon
• ground coriander - 1 tbsp. spoon
• curry seasoning - 2 teaspoons
• salt - 0.5 teaspoon

Preparation:

1. Clean the chicken wings from any remaining feathers, rinse thoroughly and dry with paper towels.

2. Prepare the marinade. To do this, peel the garlic and chop it, passing it through a press. Peel the chili pepper, remove the stem and finely chop.

Peppers vary in bitterness, so see for yourself whether to add one pepper or two.

3. Rinse the lemon thoroughly, dry it and grate the zest, only the yellow part.

4. Mix olive oil, garlic, chili pepper, zest, all spices and salt.

5. Rub the wings with the resulting mixture, place in a convenient container and place the remaining marinade on top. Press down with your hand.

Leave in a cool place for 3 - 4 hours.

6. Grease the grill with oil and place the wings on it.

7. Fry over hot coals for about 20 minutes. 10 minutes on each side.

The finished wings will brown and become nice and crispy.

Chicken shashlik with sour cream marinade from Stalik Khankishiev,

But this interesting option is offered by the famous culinary specialist Stalik Khankishiev. The recipe uses orange zest, various spices, and even saffron. And this is no coincidence, because the recipe is Iranian.

Therefore, it is not at all simple, but with a mysterious oriental aroma and subtle sophistication.

Look quickly, this is real culinary art!

Well, did you like the recipe? Then take note of it quickly and prepare such a kebab to surprise everyone who is lucky enough to eat it.

How to marinate chicken for barbecue so that the meat is soft

And so, let’s summarize our review today. We looked at various methods of marinade for barbecue.

As you may have noticed, they are all divided into 4 main methods:

• sour
• sweet
• spicy
• neutral

"Sour" method

Chicken has soft and tender meat that does not require long aging in the marinade.

So, for example, if you need to quickly cook meat, then this is precisely what you need in an acidic environment, which makes it soft. These can be various fermented milk products - kefir, sour cream, ayran, yogurt, or sour juices - pomegranate, pineapple, apple and others. This category also includes ketchup or fresh tomatoes, and kebab always turns out soft with the addition of kiwi, lemon, lime or pineapple.

Acidic ingredients also include vinegar, wine vinegar, or apple cider vinegar. You need to be careful with them, as they greatly soften the meat. You should leave the meat in this marinade for only a short time, preferably no more than an hour.

Spices are widely used as additional ingredients. As a rule, these are various herbs with odors, such as savory, thyme, rosemary, marjoram, bay leaf, and also spices such as coriander, ginger, and a mixture of peppers. Paprika and turmeric are added for color, and saffron is added for color and aroma.

Onions are added to almost all marinades; they release juice and soak each piece, making it juicy.

In order for the meat to better retain its juices and look beautiful when cooked, olive or other vegetable oil is added, but odorless.

You can add mustard, honey, and a little sugar to the composition.

"Sweet" way

If the first method is used quite often in preparing barbecue, then the sweet one is used much less frequently.

As a rule, when you want something “like that”, something different, then you can use it.

The ingredients for such options are soy sauce, or soy sauce with honey or mustard. For piquancy, garlic and herbs are added.

For better taste and color, paprika and turmeric are used. And for the smell, lemon or orange zest, or citrus juice.

This marinade penetrates very well into the structure of the meat, saturates it with a new taste, and when finished, it acquires completely new taste properties. So, if you “fantasize” with the ingredients, you may not even understand what kind of meat we are eating. But it turns out delicious! The unusualness and piquancy captivate and make you return to such recipes again and again.

"Sharp" way

As a rule, such options are used if the meat is quite tough or is on the bone. Thus, such marinades are often used to prepare spicy wings.

Soy sauce is also used as ingredients, but chili pepper, garlic, mustard, our Russian, or French Dijon must be added.

Well, for a balanced taste, honey or sugar can be used. To prevent the meat from becoming tough, add vegetable oil. And for better aroma, add lemon juice or zest.

"Neutral" way

In fact, I don't know if such a category exists. But there are methods of marinade that do not fall under the previous descriptions.

For example, you can prepare a delicious kebab using mineral water, onions, spices, salt and pepper. . In today’s article, I did not repeat this recipe; if you are interested, you can follow the link and read how it is done, and why in this case the meat turns out soft and juicy.

You can also marinate without mineral water, simply using spices, salt, pepper and onions. This is the simplest of all methods.

• To make the meat juicy and tasty, try to use fresh or chilled chicken
• If your meat is frozen, then under no circumstances should you defrost it in water or in the microwave. A strong temperature change will tear the meat fibers and disrupt their structure. The kebab will turn out to be wadded and not tasty. Thaw chicken only at room temperature
• You need to cut the meat for shish kebab into equal pieces so that it is evenly marinated and fried.
• Do not marinate chicken meat for a long time, especially in acidic marinades. This is of no use. Typically, 30 minutes to 2 hours is enough time.
• I am not a fan of marinating chicken in mayonnaise. It is quite greasy and when heated, it releases carcinogenic substances that are not at all good for health.
• When you string the meat onto skewers or place it on the grill, be sure to remove the onions and herbs. When heated, they will burn, and this will harm the appearance of the meat and make it unsightly. In addition, their burning will make the kebab bitter, which will spoil the taste.
• For coals, use branches of fruit trees or birch. Their smoke has a pleasant smell. Do not use Christmas tree or pine, they have a resinous odor and bitter taste when burned.
• You need to fry the meat on hot coals. The heat should be sufficient for quick frying. If the kebab sits on the coals for a long time, the meat will dry out. If a fire breaks out on the coals every now and then, it will burn the meat on top and leave it raw inside.
• When frying meat, do not leave the grill. Insidious flames will break out every now and then and burn the meat. Prepare a bottle of water in advance to extinguish them
• If the coals are barely smoldering and there is not enough heat, wave over them special “swingers” for such cases so that the heat of the coals is sufficient. It is better to remove the meat from the grill at this moment.
• As a rule, you need to fry shish kebab for 15 to 30 minutes, depending on the cut pieces
• do everything with pleasure and good mood!

And just so that it always turns out tasty, soft and tender for everyone, today’s article will help.

Bon appetit!

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!!!

In everyday scenes of historical films about medieval Europe, including Rus', there are shots of food preparation. In those years, it was not yet customary to cook shish kebab from chicken, lamb or pork. Whole animal carcasses were roasted over an open fire, slowly rotating them on spits over an open fire. In addition to piglets and rams, whole hares, geese, and chickens were cooked on spits.

The tradition of cooking meat cut into small pieces over a fire came through the Tatars living in the Crimea and Astrakhan. Along with the word shish kebab, other words borrowed from oriental languages, such as skewer and barbecue, entered the Russian language. If initially kebabs were fried from pieces of lamb, then by the end of the twentieth century kebabs made from chicken fillet, chicken legs, drumsticks and wings became popular. This is primarily due to the development of broiler poultry farming and the massive appearance of broiler chicken meat on sale. Regardless of the cooking method, such meat cooked quickly and retained its juiciness. As a rule, to prepare chicken kebab, the bones and skin are not removed, however, to obtain a low-calorie kebab, it is better to use fillet.

Chicken shish kebab

With the onset of summer and picnic season, the chicken kebab option is especially popular among representatives of that part of the fans of this dish who, for various reasons, count calories. The calorie content of pork kebab is almost three times higher than that of chicken fillet.

To prepare three to four servings of chicken fillet shish kebab you need products:

• chicken breast fillet 1.5 kg;
• onion 300 g;
• garlic 30 g;
• salt;
• tomato 100 g;
• pepper;
• Spicy herbs if desired.

Recipe

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Cookman to help

Chicken fillet kebabs will taste better if you follow these tips:

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The entire process of preparing chicken fillet kebabs consists of the following steps:

Chicken fillet kebab is good because it does not require long marinating. The marinade for it can be prepared from any products. For this, almost anything you have on hand is suitable, from vinegar and fresh lemon to elite white wine.

And this time we will prepare this delicious chicken dish. It is believed that classic kebab is made from lamb or pork. But recently, chicken has become a more popular product. And it's not just about its lower cost. Poultry meat is much softer, and when properly fried, it even tastes better.

As for the choice of this or that part of the carcass, unlike pork meat, you can use whatever you like for chicken kebab. If you prefer wings, please take them; drumsticks, take drumsticks or breasts.

It is best to take meat from young birds, especially from broiler chickens. It is advisable to marinate each part of the carcass in a special marinade.

Breasts, for example, are marinated with mayonnaise and spices or garlic and lemon. Drumsticks and thighs - in vinegar or a mixture of several types of pepper. Wings – infused in a marinade of mayonnaise and ketchup.

For chicken kebab, you must use only fresh ingredients.

Meat is chickens no older than 1 year and weighing from 900 g to 2 kg. Poultry is best.

The carcass should not be frozen, but chilled.

How to marinate chicken kebab to make the meat juicy and soft

Before you start marinating, you need to decide on the dishes. It is best to marinate in glass, enamel or ceramic containers. It is advisable to exclude aluminum or wooden utensils. It is also undesirable to use plastic utensils.

Chicken meat is cut into 3x3 cm pieces. Onions are cut into rings. The dressing is prepared separately according to the selected recipe. After this, put the chicken with onion rings in a deep bowl, pour marinade over everything, mix and put in the refrigerator for an hour to marinate. After this, you can start grilling the kebab.

If you are using wings for barbecue, you can cook them either whole or cut in half. They are fried for 10-20 minutes until they acquire a dark shade.

The drumstick is tougher meat than the wings, so the marinade should soak them very well. A marinade with beer, soy sauce and onions works well for this.

First, rub the meat with salt, black pepper, as well as ground garlic and finely chopped basil and put it in the refrigerator for 20-30 minutes so that the meat is soaked. The onion is peeled, passed through a meat grinder and mixed with the remaining ingredients for the marinade. After this, the finished marinade is poured into the meat, everything is mixed and put in the refrigerator for two hours. The meat is fried for half an hour.

Chicken marinade recipes

There are a great many different recipes for marinades. However, there is a standard version of this sauce, to which you can add the ingredient that you like best.

chicken meat – 1 kg; fatty mayonnaise – 150 gr.; one onion; spices for chicken - 1 teaspoon; black pepper – 0.5 teaspoon; spicy mustard - 1 tablespoon; salt to taste.

What can be used in the marinade?

You can add ingredients like lemon juice, salt or soy sauce instead, onion, garlic and herbs to the above recipe. You can use kefir (yogurt) or ketchup (tomato paste), or sour cream. You can also add white wine to the marinade.

All this can be used individually or varied from one product to another. Here is the recipe for marinade with beer:

For 1 kg of chicken meat you will need 1 tsp. dry oregano, 0.5 liters of light beer, two onions, pepper and salt.

The meat stays in this marinade for about 3 hours. The next recipe is already non-alcoholic and includes kefir.

For 2 kg of chicken you will need 0.5 liters of full-fat kefir, 3 onions, 1 clove of garlic, spices.

After this marinade is poured over the meat, it is covered with a plate and a weight is placed on top. After two hours you can start grilling shish kebab. If you stick to the classic vinegar marinade, you can make this:

For 1 kg of chicken we take 3 onions, 1 tablespoon of wine vinegar, salt and pepper.

In this marinade, the meat is kept covered for about three hours. And this is a recipe for a marinade using mineral water.

chicken meat - 1.5 kg; mineral water (highly carbonated) – 0.5 l.; one onion; vinegar – 1 tablespoon; spices for chicken, salt and pepper to taste.

Here is another interesting, so to speak experimental, recipe for marinade with grapefruit.

For 1 kg of meat we take 2 grapefruits, 3 onions, 3 tbsp. l. soy sauce, pepper, bay leaf, barbecue seasoning.

The process of preparing shish kebab in this marinade is as follows. Squeeze the juice out of the grapefruit and pour it into the bowl with the chicken. Cut the onion into thin rings and put it there. Add soy sauce and spices. Mix everything and leave in the refrigerator for four hours. The container with shish kebab must be shaken periodically. After the marinating time has passed, you can fry the kebab.

Chicken in the oven on skewers

If you suddenly want barbecue, you can cook it in the oven quickly and easily. It is best to use chicken fillet for this purpose. You can prepare any marinade you like. Here we use the following recipe.

For 1 kg of chicken meat you will need 2 tablespoons of vegetable oil, two cloves of garlic, 1 tablespoon of sugar, 1 tablespoon of soy sauce, pepper and salt to taste.

How to cook chicken kebab in the oven?

We start by soaking the skewers in water. While they are soaking, cut the chicken into pieces.

Cut the onion into rings. We prepare the marinade itself by mixing vegetable oil, soy sauce, squeezed garlic and other ingredients. Add the prepared marinade to the meat, cover with film and put in the refrigerator for 2 hours.

After two hours, we take out the meat and string it onto skewers with an accordion.

After this, place the meat on skewers in an oven preheated to 180 degrees and bake for about 20 minutes.

During frying, you need to monitor the process and, when one side is fried, turn the pieces over to the other side. There is another option to make the dish tastier. To do this, peel the potatoes, cut them into pieces, add seasonings and place them on a baking sheet. Place the chicken skewered on top and put everything in the oven for 30-40 minutes.

Don’t forget to turn the kebab browned on top. As soon as a golden brown crust forms on all sides, the kebab can be taken out.

Chicken kebab in a jar (tastier than on the grill)

In addition to simply frying chicken kebab on skewers in the oven, you can also do this in a jar. Using a three-liter jar is even better than just frying meat. This prevents fat from splashing all over the oven and, at the same time, all this fat remains on the meat.

To prepare this shashlik we use the following recipe.

For 1 kg of chicken meat we need 1 tbsp. spoon of apple cider vinegar, 400 ml. refined oil, 1 tbsp. a spoonful of mustard, one onion, three tomatoes, one bell pepper, salt and seasonings to taste and, of course, skewers.

We start by preparing the marinade. Cut all the ingredients for the marinade and mix with each other. You can use a blender to get a homogeneous mass. While mixing with a blender, gradually add vegetable oil.

After the marinade is ready, pour it into the meat, mix and marinate for 2 hours.

After the marinating period has expired, take out the meat and thread it onto skewers. Meat can be alternated with tomatoes and onion rings.

Place the meat strung on skewers into jars, which we place in a cold oven. After this, turn on the oven and the frying process begins. In 20 minutes the kebab will be ready.

Marinade for chicken in soy sauce, honey and mustard

Marinating meat is intended not only to impart a certain taste to the meat, but also to soften it in order to reduce frying time. But, if we are talking about taste, then we start adding certain ingredients to the marinade. And if you start experimenting with a combination of various additives, the taste may turn out to be original. Let's try to prepare a marinade using soy sauce with the addition of honey and mustard.

For 1 kg. For chicken we need one tablespoon of honey, one teaspoon of mustard, one tablespoon of soy sauce, three cloves of garlic, one tablespoon of vegetable oil, spices and salt to taste.

Pour vegetable oil and soy sauce into a container. Stir well and add honey and mustard. Mix everything well again. Now we take the meat and rub it with garlic, salt and add spices. Then put it in a pickling bowl and fill it with marinade. Mix everything well, cover with a lid and put in the refrigerator for four hours. After this, we take out the meat, place it on skewers or skewers if we are baking it in the oven, and start frying.

Chicken kebab in kefir - recipe in 1 hour

Kefir marinade is quite easy to prepare. It doesn't require any special products unless you want to experiment. In standard form, we will need the following ingredients.

For 2 kilograms of meat, we will need half a liter of kefir, 4 medium-sized onions, 3-4 cloves of garlic, salt, spices to taste.

We start, as usual, by cutting the chicken into kebab pieces and putting them in a bowl. Salt and pepper, add grated garlic and seasonings. Mix everything well, then pour in kefir. Instead of kefir, you can use any other fermented milk product (yogurt, yogurt). All this is marinated for half an hour and then fried. Regardless of where you grill the kebab: on the grill or in the oven, do not forget to turn it over periodically.

Marinade for chicken kebab with vinegar

This is a classic vinegar marinade recipe. Most barbecue lovers prefer to marinate meat in vinegar. Preparing this marinade is quite simple. The vinegar solution is required in a 3% concentration.

Peel the onion and finely chop or grate it. Mix vinegar with water. Rub the chicken with salt and pepper and place in a bowl. Add sugar, onion, vinegar solution and mix everything thoroughly. The meat is marinated for about 10 hours, after which you can start grilling the kebab.

Marinade chicken breast kebab to keep the meat tender

Chicken breast can be marinated in any marinade. This is both classic vinegar and with various additives. Marinade with honey, in my opinion, is a rather interesting option for chicken kebab.

To prepare the honey marinade, we need 4 tablespoons of honey, dry spicy herbs, 2 tablespoons of soy sauce, 5-6 tablespoons of olive oil, pepper to taste.

There is no need to add salt here, since the composition includes soy sauce, which will give a salty taste. Prepare the marinade as follows: melt the honey in a water bath. To do this, place the container with honey in a saucepan with water and heat it on gas, stirring continuously. Mix liquid honey with soy sauce, add olive oil and mix everything well. Add dry herbs and pepper. Pour all this into a container with meat and marinate for about an hour. After this, you can start grilling the kebab.

Before you start preparing delicious chicken kebab, here are a few tips.

- before marinating, the meat must be washed and dried

— for barbecue you need to use only a fresh carcass, and it is better if it is chilled and not frozen

— a little more salt is added to the chicken kebab than when preparing it normally. But if you use soy sauce, you don't need to add salt.

— any crushed and fried nuts will go well in chicken marinade

- if you use garlic for chicken marinade, then it must be thoroughly chopped. This can be done either with a garlic press or through a meat grinder.

— It is advisable to add vegetable oil to the marinade. You can use not only sunflower, but also olive. Then your kebab will get a beautiful golden crust and will not burn.

- the meat must be turned over the fire and the more often the better.

If you approach the process of preparing chicken kebab correctly and creatively, it will turn out delicious.

Good luck in your culinary endeavors and bon appetit!

White or red chicken meat has many advantages, because it goes well with many foods and is tasty, soft, tender and inexpensive in itself. Fillet shish kebab is a regular at picnics, and the marinade plays a key role in the preparation of this dish.

The calorie content of the finished kebab varies between 120-200 kcal, and this “scatter” is explained by the use of additional ingredients.

How to marinate chicken fillet for barbecue: recipes for the best marinades

Traditionally, marinades are used to soften meat fibers and to impart a certain aroma and taste to the finished dish. There are many recipes - from the simplest to the original:

Elementary

The composition of such a marinade includes: mineral water, vinegar, onion, salt and pepper, and the proportions are selected individually, and the main thing here is not to “overdo it” with salt and vinegar.

Kefir

Per 1 kg of fillet: 250 ml of kefir, 0.5 kg of onion, herbs, spices. The use of ready-made seasonings is not prohibited, but you need to take into account that many of them already contain salt. The meat is marinated for 3-4 hours (time depends on the size of the pieces).

Mayonnaise-garlic

For every 100 g of mayonnaise, one head of garlic is required. Spices and pepper are added at your own discretion, and as for salt, it is used in very small quantities, and some chefs believe that wherever there is mayonnaise, salt is not needed at all. The fillet, cut into pieces, is kept in this mixture for 60-90 minutes.

With soy sauce

For a kilogram of clean meat you need: 350 g of onion cut into thin half rings, 2 tablespoons of soy sauce and lemon juice, pepper and a couple of cloves of garlic. There is no need to add salt, which is explained by the presence of soy sauce in the composition. Meat aging time is 2-3 hours in a cool place.

Citric

An ordinary lemon can be the key ingredient, but experts say that it is better to use lime. For 1 kg of fillet cut into pieces you will need 1 citrus, soy sauce, olive oil, chili sauce (2 tbsp each). Garlic and any greens, including onions, should be chopped in a blender. The fillet will be ready for its intended use in an hour.

Iranian

Per 1 kg of chicken fillet: 100 g of pomegranate juice (or white wine), 1 tsp. saffron and dried orange zest, crushed into dust, a bunch of cilantro, 2 tbsp. l. soy sauce and red hot pepper in the preferred quantity. The meat should marinate in the refrigerator for three hours.

Beer

For a kilo of fillet you need: 300 ml of beer, a couple of onions, cut into rings, ready-made seasoning with salt, oregano, pepper. The marinating technology involves preliminary rubbing of pieces of meat with bulk ingredients. Afterwards, the fillet needs to be mixed with onions and poured with beer. The meat is marinated for no more than an hour.

In its own juice

Per kilo of fillet - 2 large onions, grated, pepper, spices, salt - in the preferred quantity. The meat is marinated for at least 4 hours in a cool place, and for the best effect, oppression can be placed on top.

How to make a classic chicken kebab on the grill

It is generally accepted that a classic marinade must include vinegar. But this component is not particularly beneficial for the body, so it must be replaced with lemon, from which you simply squeeze the juice.

The resulting amount of this noble liquid is enough to prepare chicken kebab from 1.5 kg of meat.

The classic recipe, in addition to lemon juice, includes:

• a couple of finely chopped onions (or better yet, grated on a coarse grater);
• half a glass of water;
• a tablespoon of sugar.

The proportions of pepper and salt are determined independently.

The marinated chicken meat is strung on skewers, and while frying it on the grill, you can pour the pieces not only with water, but also with beer.

Chicken kebab recipe in the oven

For four servings you will need:

• chicken fillet – 800 g;
• bulb;
• 2 tbsp. l. soy sauce and sour cream;
• herbs, favorite spices and seasonings.

Technology:

1. Buy wooden skewers and soak them in water before preparing the kebab.
2. Cut the fillet into pieces and the onion into rings. Mix the ingredients.
3. Prepare a mixture of the remaining products, pour over the chicken, mix well and put in the refrigerator for an hour.
4. Thread pieces of meat onto skewers, alternating them with onions.
5. Take a wire rack from the microwave oven, place it on a baking sheet, and place the skewers on top so that the pieces of meat do not touch each other.
6. Place the structure in a well-heated oven for 30-40 minutes.

Chicken breast skewers on skewers

Ingredients for one serving:

• medium-sized chicken breast;
• herbs and spices or “pepper mixture.”
• one tablespoon each of soy sauce and olive oil.

Preparation:

1. Cut the breast into pieces and place them in a bowl.
2. Add the remaining ingredients, mix, cover with cling film and leave to marinate for half an hour, even at room temperature.
3. Soak wooden skewers in water, as this will prevent them from charring.
4. Take a baking dish and pour enough liquid into it so that it covers the bottom by a couple of centimeters.
5. Try to place the meat strung on skewers so that it “hangs” above the form filled with water. That is, the skewers are installed on the sides.
6. The kebabs will be ready 20-25 minutes after they are placed in an oven preheated to two hundred degrees.

If desired, in addition to meat, you can string onion rings, zucchini cubes and tomato mugs onto skewers.

1. It is better to cook shish kebab from chilled chicken fillet that has not been frozen.
2. The pieces must be the same size.
3. The average marinating time for chicken meat is 1.5 hours.
4. Mayonnaise is not the best ingredient because when heated, carcinogens form in it.
5. Cooking time for chicken kebab is no more than half an hour.
6. If flames come out of the grill, fight them with a bottle of water.
7. To make the finished kebab even softer and juicier, it is recommended to add a small amount of vegetable oil, preferably olive oil, to all recipes.