Marinade for chicken kebab with onions. How to marinate chicken kebab

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? It's not scary, it can be done. 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, or lamb meat 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 sauce 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

1. Cut the onion into half rings.

2. 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.

3. Combine soy sauce, mustard, sugar.

4. 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.

5. 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

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

2. 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.

3. 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

1. Pour spices and salt into kefir. Stir.

2. Cut the onion into rings, chop the greens coarsely. We combine the onion and greens and mash them with our hands to release the juice.

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

4. 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.

1. Grate the zest from the lemon. Chop garlic, onion, parsley, hot pepper.

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

3. Add the meat cut into portions and mix with your hands. Leave in the refrigerator for 1 hour.

4. 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 for pickling?

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

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

2. 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.

3. 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.

1. Wash the wings and place them in a large container. Add salt, seasonings, pepper, mix well.

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

3. Add red pepper or other spices and soy sauce. Chop the garlic and add to the marinade.

4. Pour the mixture into the meat, 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.

5. After 4-5 hours, 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.

6. Fry over coals or burnt wood, constantly turning over 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.

1. Mix all the spices.

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

3. 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.

4. 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

1. 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.

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

4. 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

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

2. Add chicken, salt, spices, beer, knead with your hands. Leave in the refrigerator for 3 hours.

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

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

1. Wash the chicken fillet, cut into large portions (to make it juicy, as the product fries a lot). Cut the onion into half rings to get more juice, rub with your hands. Salt, pepper, add wine. Mix everything with your hands.

2. 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 it turns out so tender!

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.

When warm days arrive, it's time for fun picnics and juicy barbecues. For those who are planning an outdoor holiday, we have prepared interesting recipes for chicken kebabs. We offer simple options with mayonnaise or vinegar, as well as unusual recipes in Thai, Georgian or Turkish style. The article also contains a lot of useful tips that will make the dish tasty even for a beginner.

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Which part of the chicken should you choose to make a delicious kebab?

How to properly marinate and cook chicken kebab?

Marinade with kefir and herbs for chicken kebab

All parts of the bird are combined with this dairy product, so you can cook tender fillets and juicy drumsticks, hearts or wings.

Ingredients:

• kefir (regular or high fat content) - 0.5-0.7 l;
• onion - 350 g;
• fillet, thighs or other part of chicken - 1 kg;
• garlic - 4-5 cloves;
• salt;
• pepper;
• fresh herbs;
• Italian herbs.

Advice. If you are cooking the fatty part of the chicken, you should add a little lemon and increase the amount of onion. You can replace kefir with yogurt, ayran or a similar fermented milk drink.

Juicy chicken kebab in mayonnaise marinade

This is a simple and delicious sauce that is great for dark meats. However, you can use it for fillets, hearts or liver. The flavor of the dish can be easily changed by adding spices or vegetables.

Products:

• 150-200 ml of regular fat mayonnaise;
• several onions;
• salt and spices.

This mixture is enough to cook 1 kg of meat. If desired, you can add a little wine or juice.

Cooking steps:

Recipe for homemade mayonnaise for chicken kebab. If you have free time, you can make the sauce yourself, for this you need to take:

Cooking instructions:

1. Combine the egg, salt, sugar and mustard, stir until smooth.
2. Add the oil very slowly and beat thoroughly with a mixer or blender. Continue until we have added all the oil. The result will be a homogeneous mayonnaise mass.
3. If the mixture turns out thick, you can pour in a little boiled or mineral water and add lemon juice.
4. When the mayonnaise is ready, cool it for 15-20 minutes and then use it.

Universal recipe for wine marinade for chicken kebab

Meat cooked in white wine and tomatoes turns out delicious. This sauce is suitable for all parts of the bird, so you can even fry a whole bird. But fillet pieces should be removed from the marinade earlier than the fattier parts.

For 2 kg of chicken you need:

Cooking steps:

1. We divide the carcass into equal pieces.
2. We peel and chop the garlic and stuff the meat with it. Rub each piece with pepper and spices.
3. Cut the onion into rings (if you plan to fry it), into cubes or puree in a blender.
4. We cut the tomatoes into circles.
5. Squeeze the juice from the lemon and add white wine to it.
6. Pour in the sauce and mix everything thoroughly. Add onions and tomatoes, distribute evenly.
7. Keep in the refrigerator for 3 hours.

A simple marinade with wine vinegar for chicken kebab

Poultry cannot be marinated in regular vinegar, as the meat will be tough and tasteless. For it, it is best to use wine, balsamic or other aromatic vinegar. Don't forget that this is a fairly aggressive sauce, so it's suitable for thighs and drumsticks, but you can't cook fillets like that. The main advantages of this recipe are speed and simplicity.

For 1 kg of poultry you need:

• 1-2 tbsp. l. vinegar;
• several onions;
• salt and pepper.

The remaining ingredients (spices, herbs, sauces, tomatoes, etc.) are to taste.

Two ways to cook chicken kebab in soy sauce

First marinade: a simple and quick method

The recipe is suitable for thighs or shins. To fry fillets this way, you need to replace most of the lemon juice with olive or other aromatic oil.

For 6-7 chicken thighs you need:

• 100-150 ml soy sauce;
• 1 lemon;
• 1-2 onions;
• a bunch of parsley and dill, you can also add other herbs if desired;
• red pepper or a mixture of red, white and black pepper.

Step-by-step instruction:

1. Cut the onion into rings, chop the greens, squeeze out lemon juice.
2. Mix all the products.
3. Pour the sauce over the meat. Before baking, leave it in the room for 30-40 minutes or in the refrigerator for 3-4 hours.

Second marinade for preparing shish kebab from chicken wings

To turn your wings into a delicious, crispy snack, use this sweet-spicy sauce. It will give the meat not only excellent taste, but also a beautiful caramelized crust.

Products (per 1 kg of wings):

• 2-3 tbsp. l. aromatic honey;
• 4-6 tbsp. l. soy sauce;
• 1.5-2 tbsp. l. olive or other aromatic oil;
• 1 tbsp. l. spicy tomato sauce or a few drops of Tabasco;
• spices to taste, such as chicken mixture, black pepper and curry.

Let's start cooking:

1. Mix the ingredients thoroughly. It is better to use liquid honey. If this is not possible, it needs to be melted at low temperatures.
2. Keep the prepared wings in the sauce for about 3-4 hours, a little more is possible, because... This marinade is soft, it does not corrode the meat, but saturates it with flavor.
3. Fry the pieces on skewers or a grill for 40 minutes.

Marinade for chicken kebab in Georgian style

This is an easy and interesting recipe with tomato paste and cumin. This way you can prepare any chicken meat, but it is better to marinate the fillet in a mixture of tomatoes and dairy products so as not to dry it out.

For 1.5 kg of chicken you need:

Cooking steps:

1. All ingredients need to be combined.
2. Add meat to them and mix so that the sauce is evenly distributed.
3. The kebab will be ready for frying in 2 hours.

This chicken can be served with spicy tomato sauce, onions with lemon juice, and fresh vegetables.

Recipe for a delicate marinade for chicken shish kebab

This method will appeal to those who love unusual fresh tastes. The recipe combines meat with grapes, mint and spicy spices. This composition will definitely pleasantly surprise your guests and make you ask for more.

For 1 kg of breast you need:

Let's start cooking:

1. Grate 1 teaspoon of lemon zest and squeeze out 2 tablespoons of fresh juice.
2. Squeeze 2-3 tablespoons of juice from part of the grapes.
3. Combine lemon ingredients and juice together. Add spices, salt, oil and chopped garlic here.
4. Cut the chicken into large long strips and marinate for half an hour.
5. Take small skewers and string the pieces like an accordion, alternating with grapes.
6. When the kebabs are almost ready, sprinkle them with mint and keep them on the coals for a couple more minutes.

Nut marinade for aromatic chicken shish kebab

This sauce will appeal to those who love juicy meat. The marinade is quite soft, so the bird is kept in it for 4 hours.

For 1.5 chickens you need:

• 100-150 g walnuts or peanuts;
• 7 cloves of garlic;
• 1-2 onions;
• Georgian spices.

Let's look at the preparation step by step:

1. We prepare the meat as usual.
2. Grind the nuts with a blender or mortar. Fry over low heat. If oil is released, add it to the marinade as well.
3. Peel and chop the garlic, add herbs and spices, salt and pepper if desired.
4. Cut the onion into rings.
5. Mix the remaining ingredients until smooth.
6. Carefully rub each piece with the sauce, place it with the onion in a bowl and leave it in the refrigerator for 4-6 hours.

Creamy berry marinade for shashlik chicken legs

During berry season, you should definitely cook meat according to this recipe. The chicken turns out juicy, with a pleasant sweet and sour taste and tender flesh. The sauce goes well with dark meat. If you are preparing fillet, you should take less berries and more dairy products.

recipe.photo

Ingredients for 1 kg of meat:

• 200 g black and/or red currants;
• 1-2 tbsp. l. fat sour cream;
• aromatic spices, salt, pepper.

Cooking instructions:

1. Remove twigs, leaves and debris from the berries, wash thoroughly and grind into puree. You can use a blender or do it by hand.
2. Combine puree with fermented milk products, salt and spices. Lovers of sweet marinades can add honey or sugar.
3. Grease the prepared chicken and leave for 1-2 hours.
4. Stringing apples and other fruits between pieces of meat will infuse the meat with new flavor notes. In winter, you can cook chicken in the oven, and instead of fresh berries, take frozen ones and add lemon juice.

Soft, creamy marinade for white meat chicken kebab

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For 1 kg of fillet you need:

• 0.5 liters of cream 20-35% fat;
• 1 tbsp. l. dried or a small bunch of fresh basil;
• 3 teeth garlic;
• 1 tsp. pepper;
• 1-2 onions.

Preparation:

1. The onion is cut into rings, the basil is chopped, and everything is mixed.
2. The chicken is marinated for 2 to 3 hours in the refrigerator. To add variety to your kebabs, you can also cut up some pork loin. It also goes well with this marinade. In addition, to make the fillet more juicy, lard can be strung between the pieces.

Thai chicken kebab recipe

This time we will cook the fillet in an unusual marinade with coconut milk, turmeric and other spices. The dish is best served with traditional peanut sauce and a glass of cool white wine.

For 1 kg of breast you need:

• 2-3 teeth. garlic;
• 2.5-3 cm of ginger root;
• a small bunch of cilantro;
• 1 tbsp. l. cumin, coriander and turmeric;
• 1 tsp. curry;
• 1.5-2.5 tbsp. l. soy sauce;
• 2 tbsp. l. vegetable oil;
• a glass of coconut milk from a tin (no sugar);
• half a glass of water or non-acidic juice;
• 1 tbsp. l. Sahara.

Cooking instructions:

1. Pound all the spices into powder, grate the ginger, chop the onion and cilantro finely or grind it in a blender.
2. Mix dry and liquid ingredients. Carefully dissolve the sugar.
3. Pour the prepared fillet with the marinade and put it in the refrigerator for 5-8 hours.
4. This chicken is baked on very hot coals. If desired, you can string pineapples and other exotic fruits.

Turkish chicken kebab recipe

Grilled meat is one of the most popular dishes in Turkey. Here, almost every cafe makes kebabs with veal and poultry, hearts, liver and other types of meat or offal. We invite you to be inspired by the country's culinary tradition and make an interesting oriental-style kebab.

For the dish, it is better to use the fatty pulp from the thighs or drumsticks, and when preparing the breast, the amount of lemon juice should be reduced to half a tablespoon.

Main products:

• 350-500 g chicken fillet;
• large sweet pepper;
• small zucchini or zucchini;
• 4-5 medium tomatoes.

For the marinade:

• 2 tbsp. l. olive or sesame oil;
• 1 onion;
• 2 tbsp. l. soy sauce;
• 2 tbsp. l. lemon juice;
• 2-3 teeth. garlic;
• 2 tsp. curry;
• pepper and salt to taste.

Let's start cooking:

1. Separate the meat from the bones, cut into cubes or pieces 2-3 cm in size
2. Cut the zucchini and tomatoes into rings, and the pepper into large cubes.
3. Cut the onion and pour it into the meat.
4. Add the remaining ingredients for the marinade and mix everything. You can also prepare the sauce in a separate container and then add it to the meat.
5. The kebabs are marinated for about 30 minutes at room temperature.
6. Now all that remains is to skewer the meat, interspersing it with onions and vegetables. Shish kebab is baked at moderate temperatures. If the onion rings are too large, you can put them on the skewer several times in a figure eight shape, so they will definitely not burn.

How to cook delicious chicken kebab?

It is best to bake the bird over hot coals, but not over fire. Birch firewood is well suited for meat, as are logs from fruit trees, which give it a special aroma. You can also use coals, which are available at any store.

You should not cook chicken on pine wood, because... The resins they contain give the meat an unpleasant taste. Wood that was previously used in construction or for making furniture is also not suitable. In the latter case, there is a high probability that the fibers are impregnated with chemicals. If firewood and coal are not available, grapevines or ears of corn without kernels will do. To make the barbecue more flavorful, you can throw a handful of sage, lemongrass or other herbs onto the coals.

Poultry is more tender, so small fillet kebabs don't require much heat. It is better to fry shish kebab from chicken thighs and other large parts when the coals are very hot. The meat is often turned over and checked for doneness.

If the meat is marinated, but you can’t go outdoors due to bad weather, you can cook shish kebab in the oven, on the grill or in a frying pan. And these options can also be used in the cold season, when outings into nature are not possible.

This is where we end the article and suggest you start preparing an interesting dish.

What could be better than spending time in nature with your close friends and family, and even barbecue, you can’t think of anything better. There are a lot of recipes for marinating chicken kebab. And how tasty it turns out directly depends on the correct marinade. You can use vinegar, mayonnaise, ketchup, kefir, soy sauce, honey, etc. And of course various spices and herbs.

The choice of marinade recipe is entirely up to the eater. Chicken kebab can be prepared from any part of the chicken: you can bake drumsticks, thighs, wings, fillets on the grill, and everything will turn out very tasty. Chicken kebab has undoubted advantages over other types of kebab - chicken meat is easier to digest by the body, since the dishes are not as heavy as those made from pork or lamb; almost everyone loves it.

Chicken marinates faster and cooks faster than pork, for example. But only one point is important in cooking: it is important not to dry out the chicken, otherwise everything will go down the drain. Just marinate the chicken properly and don’t overcook it over the coals - that’s all!

I present to you the best and most popular marinades for chicken kebab. These recipes can be used not only for cooking kebabs, but also for preparing meat dishes at home.

Recipe No. 1. Marinade for kebab with kefir

Preparing a marinade for chicken from kefir is very simple, and most importantly, it does not take much time. Kefir is great for marinating meat and gives it extraordinary softness and tenderness.

We will need:

chicken meat (legs, thighs, wings, drumsticks or breast fillet) – 1.5 -2 kg.

kefir – 0.5 l.

onion – 2-3 pcs.

garlic – 2 cloves

spices, salt - to taste

Preparation:

The fat content of the kefir you choose depends on what kind of meat is used for the kebab. If it is a fillet, then choose fattier kefir, and for juicy thighs you can choose a low-fat fermented milk product. As for spices, garlic, red bell pepper, thyme or parsley are great.

Wash the chicken, dry it and divide it into portions. Salt, add your favorite seasonings, chopped garlic and chopped onion into rings. Pour kefir over the finished chicken meat, mix, cover with plastic wrap and leave in a cool place for 3 hours or, if you have time, put it in the refrigerator overnight.

Then cook on the grill or grill for 15-20 minutes and enjoy the delicate taste.

Recipe No. 2. Marinade for chicken kebab with vinegar - a classic of the genre

Suitable for any type of meat! As for the chicken, to prevent it from turning out dry and tough, be sure to maintain the proportions of water and vinegar.

Ingredients:

~1.5 kg. Chicken

4 tbsp. spoons of vinegar (9%)

8 tbsp water

2-3 onions

1 tbsp sugar

salt pepper

Preparation:

Wash the chicken and cut into required pieces. Season each piece of chicken evenly with salt and pepper and place in a deep bowl. Peel the onions and grate them on a coarse grater, you can also add a few cloves of garlic. Onions in this form will give the chicken the necessary juiciness. Mix vinegar with chilled boiled water. Regular table vinegar can be replaced with apple or balsamic vinegar. Add sugar there and mix. Pour into the chicken, stir and leave to marinate for about 10-12 hours. To prevent the chicken from turning out dry and burnt, during frying, do not forget to pour water, wine or beer over it periodically and turn the skewers in time. Chicken bones take the longest to bake; you can check the readiness of the kebab by cutting it, the juice should be clear.

Recipe No. 3. Marinade for chicken kebab with mayonnaise

A marinade based on the most ordinary table mayonnaise is perfect for shish kebab not only from tender pieces of chicken breast, but also from other parts - for example, with the help of such a marinade you can prepare a delicious kebab from chicken legs. Marinating chicken kebab in mayonnaise is very simple. To begin with, place pieces of chicken meat (you can take hams, drumsticks, wings - in general, any parts) in any deep container, sprinkle salt, pepper, and spices on top to your taste.

You can also use the usual “store-bought” mixture of herbs and spices. Mix the meat with spices, add the onions cut into rings and let sit for 10-15 minutes. Add mayonnaise to the meat - do not skimp on the sauce, you need the mayonnaise to evenly cover all the pieces of chicken (then you will see how the meat takes all the mayonnaise into itself). Mix thoroughly and cover the container with a lid. You can marinate chicken in mayonnaise at room temperature or in the refrigerator for two hours. If time allows, it is better to leave the kebab in the refrigerator for ten to twelve hours. And in the room, the kebab with mayonnaise will marinate in three to four hours.

We will need:

chicken – 1 kg.

onions – 2 pcs.

mayonnaise – 200 g.

salt and pepper - to taste

You can also add various vegetables to the kebab:

1. Tsukin
2. Eggplant
3. bell pepper
4. Tomatoes

We keep the chicken in the marinade with mayonnaise for 1 hour in the refrigerator and you can already fry the kebab either on a skewer or on a grill. Although you can leave the chicken in the resulting marinade for 6 hours or all night, it won’t get any worse. Mayonnaise will give poultry meat a rich aroma and a delicate, very juicy, crumbly texture. You can use other spices and herbs in the marinade - paprika, dried parsley, dill, marjoram, lemongrass, all types of peppers or suneli hops.

Recipe No. 4. Marinade for chicken kebab with mineral water

This recipe for marinade with mineral water couldn’t be simpler! If desired, you can add lemon juice to the chicken marinade.

We will need:

2 kg. Chicken

Mineral water (carbonated) – 1 liter

3 onions

vegetable oil - 1 tbsp

Salt, ground black pepper - to taste

Preparation:

To prepare shish kebab, you can use not only chicken, but also pork or beef. Fill the chopped chicken with mineral water and oil so that it covers the meat and sprinkle with spices. Place under pressure in a cool place for 3-5 hours. The meat turns out tender and very tasty. Don't forget to add chopped onion to the meat.

Thread the marinade-soaked chicken onto skewers and fry over coals until golden brown.

No. 5. Recipe for marinade with soy sauce

For marinating in soy sauce, you can use any part of the chicken - wings, thighs or breast. Thanks to it, the meat turns out very tender, tasty, with interesting notes. To prepare soy marinade for chicken you need:

For 1 kg. Chicken:

• 5 tbsp soy sauce
• 2 tablespoons olive oil or honey
• 2 tbsp lemon juice
• 2 teaspoons chopped fresh thyme
• 3-4 cloves of garlic
• black pepper, curry, spices - to taste
• 1 onion - according to the old tradition

Preparation:

Wash the chicken fillet, dry it a little and cut into large pieces of at least 3 by 3 cm. Pass the garlic through a press, cut the onion into rings. Mix all the marinade ingredients for the chicken breast in a separate deep bowl. The breast should remain in the marinade for 2-3 hours in a cool place or in the refrigerator, or better yet overnight.

After the specified time has passed, remove the chicken, remove the excess marinade for the chicken breast, and fry the chicken over coals until cooked. You should not use more than three types of spices and herbs in the marinade, otherwise they may interrupt each other’s taste. For those who like it spicier, you can add paprika, mustard, etc.

No. 6. Poultry shish kebab with lemon

The chicken kebab is marinated in literally a couple of hours and turns out very tender and very tasty. Of course, the taste of chicken kebab will largely depend on the meat itself and the marinating time too. If the chicken is young, then you will spend minimal time for marinating.

We will need:

chicken – 1.5 kg.

onions – 2 pcs.

lemon - 1 pc.

spices (paprika, rosemary, ground black pepper)

olive oil – 3 tablespoons

salt - to taste

This kebab is made with lemon juice and spices. Shish kebab with lemon is a classic recipe and many people prefer to cook shashlik not with vinegar, but with lemon. Fast and very tasty!

Place the chicken pieces and onion rings into the pan and stir them. Sprinkle with pepper and salt and pour lemon juice on top. Half the onion is cut into thin rings, and the other half is grated on a fine grater.

Marinate the chicken for about 1 hour. After an hour, we string the meat onto skewers; the kebab will be much tastier if you alternate pieces of meat and onion rings.

The second option for preparing shish kebab in lemon marinade:

Ingredients:

2 kg. Chicken

2 onions

6 tbsp olive oil

4 cloves garlic

ground paprika

rosemary

fresh cilantro

salt, ground black pepper, ground red pepper

Preparation:

Shish kebab can be prepared from various parts of chicken, but chicken fillet is best suited for those who are afraid of ruining their figure. Cut two kilograms of chicken meat into not very small pieces and place in a bowl. Squeeze the juice of one half of a medium-sized lemon. Add three tablespoons of olive oil, half a tablespoon of salt and the same amount of ground cinnamon, ground black pepper and cumin. Then two tablespoons of Italian herbs and a tablespoon of paprika. Chop four to five cloves of garlic. Cut three red onions into rings. Mix the whole mass and leave for 2 - 3 hours at room temperature. Thread the meat, alternating with onion rings, onto skewers or skewers, depending on the chosen cooking location. You can use the grill. Fry the chicken kebab for about 5 - 10 minutes, depending on the temperature of the grill.

Recipe No. 7. Shish kebab marinated in its own juice

This is the most economical marinade recipe. Because apart from onions, salt and spices, nothing else is needed. The only negative is that the meat needs to be marinated for at least 8 hours, preferably a day.

We grate two onions on a coarse grater, and one in rings, grate the garlic on a fine grater. Add all the onions, garlic and salt to the chopped chicken. Add ground black pepper and your favorite spices.

You should also remember that different parts of the chicken should be marinated for different amounts of time. For example, chicken breast kebab should be left in the marinade for 30 minutes, and chicken legs should be marinated for about 6 - 8 hours.

Kebabs are an invariable attribute of picnics. Not a single trip to nature is complete without them. Different types of meat are used to prepare a delicious dish. Our housewives most often make their choice in favor of pork and chicken. Lamb is used much less frequently. In our article we want to talk about how to marinate chicken kebab and cook it in the oven or on the grill.

Meat selection

Delicious kebab can be prepared from any type of meat. Chicken kebab is the most budget option. Some housewives believe that chicken is not suitable for cooking. Actually this is not true. The taste of the dish largely depends on the marinade used and the quality of cooking. You also need to know how to choose the right meat. To prepare a delicious chicken kebab, you need to know some nuances. A properly prepared dish tastes just as good as pork. But at the same time it is less caloric.

Almost any part of the chicken is suitable for making barbecue. The ideal option would be thighs. There is always a lot of meat on them and it is used less often because it is dry. But it is also acceptable as a dietary option.

If you choose chicken thighs, choose them to be approximately the same size. This will ensure that the pieces cook more evenly in the future.

To prepare chicken kebab, it is better to use it. It turns out more tasty. Thawed chicken is drier.

Sometimes you can find boneless thighs in supermarkets. This kind of meat is a real godsend for housewives, since you don’t have to remove unnecessary parts yourself. When cutting chicken into pieces, do not make them too large or small. Small slices turn out too dry, and large ones may simply not be fully fried.

As for the skin, some housewives do not remove it, since it makes the chicken kebab juicier. However, professional chefs recommend cutting it off. Without the skin, the finished dish looks more aesthetically pleasing, and not every person likes it. In general, you should focus on your family’s taste preferences.

How to marinate chicken kebab?

Choosing the right marinade is a very important point when preparing barbecue. Fatty foods are very good to use - mayonnaise, sour cream. Marinades based on soy sauce, wine, and fruit juice are also considered very successful. You can also use classic options based on kefir and vinegar.

It is recommended to marinate chicken in enamel, glass or ceramic dishes. The use of stainless steel containers is allowed. Aluminum cookware is not suitable due to the fact that upon contact with the acids of the marinade, harmful substances are released. give the meat a specific aroma, and therefore are also excluded.

To obtain juicy chicken kebab, marinate the meat for at least three hours. If you have the opportunity, ideally you can keep the chicken in the solution and spices for six to ten hours. It won't make her any worse. On the contrary, its taste will be enriched and the meat will be more juicy.

Marinade recipes

There are many options for preparing marinades. Each housewife can make her own changes to existing recipes.

The simplest marinade can be prepared from wine vinegar and sunflower oil. They are mixed in equal quantities (take 50 g each). Add pepper and salt to the mixture, and then pour in the meat.

Mayonnaise-based marinade is one of the most popular and simplest options. Rub the prepared chicken with garlic, pepper and salt. Lubricate the pieces with mayonnaise and add onion rings. Leave the chicken in the marinade until the morning.

Beer is often used to prepare meat for cooking. The chicken is coated with suitable spices and salt, oregano and onions are added. The meat is poured with beer on top and left to marinate for ten hours. Of course, this option is suitable for an adult company. But for children it is worth using other recipes.

Kefir marinade does not lose its popularity because it is very good for any meat. Rub the chicken with salt and pepper, add other spices, garlic and onions. Pour kefir over the meat and leave for at least two hours.

Walnut marinade is also good for chicken. Rub the meat with a mixture of grated garlic, onion, vegetable oil and chopped nuts. After thirty minutes, the chicken can be cooked.

Classic shish kebab recipe

To prepare chicken kebab on the grill, you can use the classic recipe.

Ingredients:

• spices for chicken,
• onion (520 g),
• kilogram of thighs,
• wine vinegar (110 g),
• sugar (tsp),
• salt to taste,
• two bay leaves,
• black pepper.

Cut the onion into rings. In a deep bowl, mix all the ingredients for the marinade. Wash the chicken and cut into portions. Next, transfer the meat to the marinade, add the onion, mix everything thoroughly with your hands. Each piece of chicken should be soaked in the aromatic mixture. Cover the top of the pan with a lid and place in a cool place. It is necessary to marinate the meat in advance; it must be infused for at least two hours. If the chicken sits in the marinade all night, it certainly won’t get any worse.

You don't need a lot of wood to cook or grill. Chicken cooks much faster than pork, so the heat shouldn't be too high. Otherwise, you may dry out or spoil the meat. During the cooking process, there should always be a bottle of water near the grill so that when a fire appears, it can be quickly extinguished. The easiest way to cook chicken is to use a wire rack. Experienced chefs believe that it is preferable to use wine vinegar for marinade. The regular one is not suitable for chicken because it makes the meat tough.

Shish kebab with soy sauce

Shish kebab marinated with soy sauce turns out very tasty. To prepare the dish, use any part of the chicken and even wings.

Ingredients:

• kilogram of chicken,
• 0.5 kg of onions and grapefruits,
• soy sauce (70 ml),
• seasonings for barbecue,
• pepper mixture.

Cut the chicken into pieces, wash and dry with napkins. Cut the grapefruits into two parts and extract the juice from each half. Pour the fresh juice into a saucepan and mix it with soy sauce. Add spices and a mixture of peppers. Place the meat in the marinade and mix well with your hands. Add onion, cut into rings. Cover the pan with a lid and place in the refrigerator. It is enough to keep chicken in this marinade for two to four hours. This time is quite enough to get a delicious kebab. We do not add salt during cooking, since soy sauce itself is quite salty.

Meat in mayonnaise

Many housewives marinate chicken kebab in mayonnaise. Since it is low-fat, this marinade is very good. It is not suitable only for those who want to prepare a more dietary dish.

Ingredients:

• onion (480 g),
• kilogram of chicken,
• mayonnaise (240 g),
• pepper,
• salt.

Wash the chicken and cut into pieces. Cut the onion into rings. Place the meat in a bowl and add the onion. Sprinkle spices on top of the chicken. Next, pour the mixture with mayonnaise and mix all the products with your hands. Place the container in the refrigerator, closing the lid. After three to four hours the meat can be fried.

Mayonnaise is good because it is fatty and makes up for the lack of this same fat in chicken. Meat marinated in mayonnaise always turns out juicy and tender.

Chicken with pineapples

Delicious chicken fillet shish kebab can be prepared using canned pineapples, honey and beer. The original marinade makes the meat juicy and flavorful.

Ingredients:

• can of pineapples,
• fillet (830 g),
• three table. l. honey,
• the same amount of beer
• table. l. soy sauce.

For the marinade we need canned pineapple juice. Mix three tablespoons of juice with soy sauce and beer in a container. Warm the honey a little in a water bath until it becomes liquid, then add it to the marinade. Cut each fillet into four parts. We wash the meat and put it in the marinade. Mix all components thoroughly with your hands. Close the container with a lid and place it in the refrigerator.

By morning the meat will be ready. When threading chicken onto skewers, you need to alternate its pieces with pineapple washers. The finished kebab will have an original sweet taste.

Shish kebab marinated in kefir

If you want to cook tender meat, but don’t like mayonnaise, you can marinate chicken kebab in kefir.

Ingredients:

• kilogram of fillet,
• onion (520 g),
• kefir (240 g),
• salt,
• seasonings for chicken.

Wash the fillet and cut into four parts. Dry the pieces with napkins. Mix kefir with chicken seasonings. Place the meat in a deep bowl and pour the kefir mixture on top. Add chopped onion to the kebab. Mix all ingredients with your hands. Cover the pan with a lid and place in the refrigerator. You can keep the meat in kefir longer.

Chicken kebab in the oven

Meat roasted over a fire is a must-have attribute of any trip to nature. What to do if the weather does not allow you to organize a picnic in the fresh air? In this case, you can cook chicken kebab in the oven.

There are several methods you can use to cook meat at home. You can fry chicken in the oven on a wire rack. But you need to place a regular baking sheet underneath. The marinade will drip into it during cooking.

You can also bake marinated meat in a mold. If you want to get real kebab on skewers, then this is not a problem. Thread the chicken onto wooden or metal skewers and place them on a baking sheet lined with parchment. Next, put it all in the oven and bake. If your stove is equipped with a grill function, then it can be used during the baking process. The finished dish turns out very tasty.

Chicken with mineral water

Ingredients:

• kilogram of thighs,
• soy sauce (45 g),
• mineral water (240 g),
• vegetable oil (110 g),
• spices,
• onion (520 g).

Cut the chicken into pieces, wash and rub with spices. Lubricate the top of the meat with vegetable oil. Next, put the chicken in a deep bowl and add the onion, cut into rings. Pour a mixture of mineral water and soy sauce on top of the meat. Place the chicken in the refrigerator for five hours.

Shish kebab with lemon

Chicken marinated with lemon and spices turns out very tasty.

Ingredients:

• fillet (980 g),
• garlic,
• lemon juice,
• paprika,
• italian herbs,
• cumin,
• salt,
• ground pepper,
• cinnamon,
• two table. l. olive oil.

In a small container, mix all the spices, including Add chopped garlic and the juice of one lemon to the mixture. Wash and chop the chicken fillet, put it in a pan, and put the lemon mixture with spices on top and add a little olive oil. Mix all ingredients thoroughly with your hands. Close the pan and put it in a cool place.

Shish kebab in sour cream and mustard sauce

Ingredients:

• chicken (950 g),
• Dijon mustard (two to three tablespoons),
• sour cream (230 g),
• two table. l. honey,
• garlic,
• salt,
• pepper mixture,
• two bell peppers.

In a deep bowl, mix all the ingredients for the marinade. Add chopped garlic, sour cream, mustard and liquid honey. Cut the chicken into pieces, wash it and transfer it to the marinade. Mix the mixture well with your hands so that all the pieces can be saturated with spices. Cover the pan with a lid and place in a cool place. Thread the meat onto skewers and alternate the chicken with sweet pepper rings.