Chicken kebab – it would seem, what could be simpler? However, in order for this dish to turn out to be truly aromatic, appetizing in appearance and tasty, it is important to observe a number of culinary subtleties.
First of all, you need to decide how to marinate chicken for barbecue. It depends on the choice of the appropriate marinade whether your kebab will be tender in consistency and tasty. You should also remember that different parts of the chicken carcass (breast, wings, legs) require different approaches to marinating.
It is this culinary technique that distinguishes kebab from simple fried meat. Marinating chicken kebab means giving it that very kebab “trick” for which this dish is so valued among gourmets.
Before you start marinating, it is recommended to choose the right chicken meat for shish kebab. It is best to purchase chilled rather than frozen chicken. The most suitable option would be a chilled carcass weighing up to one and a half kilograms. A small chicken has the softest and most tender meat.
If you purchased a fillet or a whole carcass frozen, you must first defrost it. It is recommended to defrost in the refrigerator on the middle or lower shelf. Rapid defrosting will make the meat dry and tough.
After defrosting, the carcass needs to be cut into medium pieces that can be placed on skewers. A whole carcass is perfect for barbecue; you can use legs, thighs, wings, and breast. All parts are perfect, the main thing is that the meat is young.
Particular attention should be paid to marinating, because this is what determines the taste of meat, its juiciness, and aroma. When choosing sauces for marinade, you need to be especially careful; some want to make the meat spicy, some want it to be sweet, and some want it to be sour.
Surely, you already want to quickly learn how to quickly marinate chicken for barbecue. Let's not hesitate - here are the best recipes. Choose any!
How to marinate chicken for barbecue
Chicken skewers with onions and zucchini
Ingredients:
- 500g chicken breasts,
- 1 zucchini,
- 3 bell peppers,
- 1 head of onion,
- 12 cherry tomatoes,
- 1 loaf,
- 2 tbsp. l. apple cider vinegar,
- 2 tbsp. l. vegetable oil,
- 2 tbsp. honey,
- 3 leaves of green salad,
- 1 bunch of parsley,
- pepper,
- salt to taste.
Preparation:
Thread slices of breast, bell pepper, onion, zucchini, tomatoes and bread onto skewers. Prepare a marinade from vinegar, oil, honey, pepper, salt and herbs. Grill the shish kebab on the grill, pouring the marinade over it. Serve on green salad leaves.
How to marinate chicken wings for barbecue
Wings are a very tasty part of a chicken carcass. Many people underestimate them due to the small amount of meat. But if you marinate the wings correctly, the kebab from them turns out unsurpassed. In addition, it cooks quite quickly compared to other chicken meat.
You can cook them whole, or you can cut them in half, then they will fry faster. Many people prefer the second method of cooking, since small parts of the carcass after frying are more tasty and tender.
Ingredients:
- large chicken wings – kilogram;
- soy sauce – 100 ml;
- honey, preferably liquid – 15–20 ml;
- mixture of peppers - half a teaspoon;
- balsamic vinegar – 30 ml;
- garlic - several cloves;
- spicy mustard – 20 gr.;
- seasoning for chicken - level teaspoon;
- refined oil – 30 ml;
- salt to taste.
Preparation:
Honey, soy sauce, mustard, finely chopped garlic, vinegar, mustard and vegetable oil are thoroughly mixed.
The meat should be salted and black pepper added. Leave for half an hour in a cool place. This will allow the meat to release its juices and become saturated with the aroma of black pepper.
Then the wings are mixed with the marinade and left for another hour in a cool place.
Frying will take 20-10 minutes depending on the temperature of the coals and the size of the wings. During the cooking process they will acquire a pleasant dark shade.
Hawaiian skewers
Ingredients:
- chicken (breasts) - 800 g
- pineapple - 1 can
- sweet red pepper - 2 pcs.
- apple cider vinegar - 1/3 cup
- brown sugar - 1/4 cup
- starch - 1 tbsp. l.
- Water - 1 tbsp. l.
- Salt - to taste
- Pepper - to taste
What to do:
Cut pineapple, pepper, breasts into equal pieces. Pour the pineapple juice into a small ladle, add vinegar and sugar. Boil. Dissolve starch in cold water, then pour into a ladle. Let simmer for 2 minutes until slightly thickened. Pour half into a bowl - this will be the sauce in which you need to dip the kebabs. String successively pineapple, chicken, pepper, pineapple, chicken, pepper. Season the chicken well with salt and pepper. Grill either over coals, at home on a grill or grill stand sprinkled with oil. Fry until “dash” and bring to readiness under the broiler in the oven (5 minutes), periodically brushing with sauce.
If the skewers are wooden, soak them in cold water for 30 minutes to prevent them from burning.
Chicken skewers with vegetables
What do you need:
- chicken carcass - 1.2 kg
- chicken hearts and livers - 400 g
- small tomatoes - 6 pcs.
- red onions - 3 pcs.
- small zucchini - 2 pcs.
- green bell pepper - 1 pc.
- champignons - 8 pcs.
For the marinade:
- lemon juice - 200 ml
- olive oil - 100 ml + 4 tbsp. l.
- hot red pepper - 1 pc.
- garlic - 6 cloves
Preparation:
Let's prepare the marinade. Peel and crush the garlic. Remove the seeds from the hot pepper and chop the pulp. Wash the greens and separate them into leaves. Mix garlic, hot pepper, salt in a bowl. Whisk 100 ml olive oil with lemon juice and add to the bowl with herbs and pepper.
Clean chicken giblets from fatty layers and rinse thoroughly. Wash the chicken, separate the drumsticks, thighs, wings, cut the breast into large pieces. Place the chicken giblets in a small bowl, then pour in 1/3 of the marinade. Place the chicken pieces in a bowl with the remaining marinade. Cover both bowls and place in the refrigerator for 2 hours.
Wash the vegetables and remove the core from the pepper. Cut the zucchini in half and then into wide slices. Cut the pepper into large pieces. Peel the onion and cut into quarters. Wash the champignons, cut off the stems. Place vegetables in a bowl, sprinkle with 4 tbsp. l. olive oil. Soak wooden skewers in water for 10 minutes. Alternately thread the cut-up chicken, chicken hearts, liver, vegetables and mushrooms onto skewers.
Grill kebabs for about 20-25 minutes, turning frequently, until golden brown. Serve hot.
Chicken fillet shashlik
Ingredients:
- chicken fillet 500 g
- sweet pepper 2 pcs.
- cherry tomatoes 8 pcs.
for the marinade:
- wine vinegar 2 tbsp. spoons
- vegetable oil 2 tbsp. spoons
- ground allspice
Preparation:
- For the marinade, mix vinegar with salt, pepper and oil.
- Coarsely chop the fillet, pour in the prepared marinade and leave covered for 30 minutes.
- Peel the peppers and cut them into pieces.
- Thread alternating pieces of fillet, pepper and tomatoes onto skewers. Grill the shish kebab over the coals until cooked through, turning frequently.
- Serve the kebab with pita bread and herbs.
Chicken kebab with garlic
Ingredients:
- chicken fillet 6 pcs.
- small champignons 24 pcs.
- leek 3 stalks
- garlic 3 cloves
- vegetable oil 4 tbsp. spoons
- chopped mint 1 tbsp. spoon
- sage 3 sprigs
- ground black pepper
Preparation:
- Cut each fillet into 8-10 pieces. Chop the white part of the leek into slices 1.5–2 cm wide. Cut the leaves from the sage sprigs.
- Thread alternating fillet pieces, mushrooms, sage leaves and leek slices onto skewers.
- Mix vegetable oil with crushed garlic, mint, salt and ground pepper.
- Grill the shish kebab on the barbecue lid or over coals, brushing with the prepared garlic mixture, for 5-6 minutes on each side until fully cooked.
Chicken kebab with Greek sauce
Ingredients:
- 500g chicken thighs,
- 1 zucchini,
- 1 head of onion,
- 100g feta cheese,
- 150 ml natural yogurt,
- 3st. l. vegetable oil,
- 1 hour l. dried oregano,
- 2st. l. grape vinegar,
- 50g mint leaves,
- pepper, salt to taste.
Preparation:
Cut chicken, zucchini, and onion into pieces. Add oil, oregano, vinegar, salt and pepper. Stir, marinate for 1 hour. Thread onto skewers one by one. Grill on the grill until done. Prepare a sauce from cheese, mint and yogurt by mixing the ingredients. Place the skewers on a plate, then pour the sauce over them.
Marinade for chicken kebab - simple recipes
A simple marinade for softness and flavor
Beer marinating sauce is ideal for wings or the butt of chicken. To prepare for 1 kg of wings, take:
- 5 liters of light beer,
- 3 medium sized onions
- Spices to taste (but ginger, oregano and coriander will go very well with the aroma and taste).
Place the finished washed wings in a bowl, sprinkle with spices, add onion half rings. Pour in beer and place in a cool place for 3-4 hours.
How to deliciously marinate chicken for barbecue
Ingredients:
- yogurt 250 g
- onion 1 head
- garlic 1 clove
- ground ginger root
- 1/2 teaspoon
- coriander, cumin seeds,
- ground cinnamon 2 teaspoons each
- cardamom 1 pinch
- black peppercorns
- 1/2 teaspoon
Preparation:
- Crush the pepper with the flat side of the knife blade.
- Chop the onion very finely or mince it. Pass the garlic through a press.
- Mix all ingredients. Stir in pieces of meat or poultry and keep covered at room temperature for 2-3 hours.
Peanut marinade
- garlic – 1 clove,
- onion – 1 pc.,
- peanuts – 2 tbsp. spoons,
- vegetable oil – 1 tbsp. spoon.
Preparation:
Cut the chicken meat into small pieces and rub with a mixture of finely chopped onion, crushed garlic, peeled, fried and crushed peanuts and vegetable oil. Leave the prepared meat for half an hour, then add salt and pepper. Place the pieces of meat very tightly on skewers or skewers and, turning them continuously, fry over hot coals until cooked. Serve hot kebab with spicy ketchup.
Kefir-based marinade
Ingredients:
- garlic - 3 cloves
- chicken - 2.5-3 kg.
- onions - 3 pcs.
- kefir 1% fat - 550 ml.
- seasonings - to taste
Preparation:
- Wash the carcass. For kefir-based marinade, it is better to use fatty parts of the chicken (drumsticks, thighs, wings). Chop the bird into equal pieces, removing the skin if desired.
- Select a suitable bowl, place the meat in it, and fill it with kefir. Pass the garlic cloves through a press, chop the onion into half rings, and add to the meat.
- Add your favorite seasonings, salt and pepper. Mix the chicken with your hands, cover the container with the meat with a plate, and place it under a press (a bottle of water will do).
- Leave the chicken to marinate for 2-3 hours. Before frying, do not rinse the meat; pour the marinade over the kebab throughout the cooking process.
Chicken kebab marinade is the most delicious juicy
As a base, take five tablespoons of vegetable oil, two tablespoons of lemon juice. Add to them the onion (small onion) grated with a grater. Add a teaspoon of salt, sugar, ground ginger, dried thyme, and two cloves of garlic crushed through a press. Add salt and season with ground black pepper.
The best marinade for chicken kebab
Chop the chicken carcass into approximately equal pieces of 30–40 g, add chopped onion. Marinate in a solution of citric acid or wine vinegar, keeping the meat in the cold for 2-3 hours. Thread the poultry pieces onto a skewer and fry over coals, brushing them with vegetable oil and pouring the remaining marinade over them. Serve the kebab hot with natural fresh vegetables.
Secrets of marinating chicken
Shish kebab, like any other dish, has its own little secrets and subtleties of preparation. What is worth considering, and what is better to refuse in order to get aromatic, juicy chicken kebab?
- Whatever marinade is chosen, it must completely cover the pieces of meat;
- When choosing dishes, it is better to give preference to deep containers with a lid;
- Most marinades will work faster and produce more flavor if the meat is placed under pressure;
- To prevent the thick marinade from remaining on your hands, you can use a bag in which the chicken with all the ingredients is placed;
- A good shake is enough to ensure that the meat is well coated with the marinade;
- You should not use vinegar marinade for cooking thighs and wings, otherwise there is a high probability of getting dry and tough kebab;
- When choosing a marinade, you must take into account what kind of meat is going to be marinated; not every recipe is suitable for all parts of the chicken carcass;
- Frozen meat cannot be marinated. And it is advisable to avoid defrosting in the microwave.
We hope that now you know exactly how to properly marinate chicken kebab and will cook meat this way in the near future. Bon appetit!
Culinary experts often observe how, being tender in a raw, uncooked form, chicken breast quickly hardens during frying, boiling, or stewing. It is considered a lean, even dietary product, which is recommended for those losing weight and diabetics. How tasty is chicken breast kebab, can you achieve tenderness and softness in the meat? The chefs answer: yes. And the “yes” is a confident one.
The secret here is in a well-chosen, seasoned marinade. You can make large, “street” kebabs or small ones using skewers. Here are 5 basic, popular recipes that will help everyone, even novice cooks.
1 place
The total cooking time takes about 45-50 minutes, the indicated ingredients are designed for 2 equal, medium servings. You can serve with delicious bread tortillas and cheese.
What you will need:
Chicken breast -700 gr;
Potato starch (ready) – 30 g;
Water, only filtered – 200 ml;
Turmeric - 5 g;
Ground paprika (its smoked variety) – 5 g;
Salt (you need sea salt) – 15 g;
Paprika flakes -3 g;
Olive oil
Preparation:
To keep the meat soft, it is important to soak it thoroughly with starch and water. First, carve the reserved breast using a sharp, large knife. First, carefully cut the skin, then remove it completely, here you just need meat, without it.
If you bought the breast whole, not fillet, you need to cut it. In the center of the breast there is a special bone - the fork, which seems to divide the breast in half. Cut the meat neatly along it. Then cut off one side, then the other. That's it, the fillet is there.
At the same time, remove all excess: veins, veins with pieces of fat, tendons. Cut off the small, remaining fillets from the edges. They will then go either under roast or under cutlets. For fillet skewers, only large, central pieces are needed. Cut them both into long, identical, thick strips.
Take a comfortable, deep bowl, pour cold, already filtered water into it, then add starch and sea salt. Stir everything until all the salt is gone and dissolved.
If you have a separate culinary syringe at home, use it to prick the fillet prepared for the marinade (medical syringe will not work here). When not, prick the chicken with a regular fork, then place all the pieces in a bowl, submerging them in the marinade. That's it, leave it for 25-30 full minutes.
Once the marinade has been absorbed, transfer the fillet to another, shallower bowl. There, add the reserved spices to the meat (turmeric, then smoked paprika, flakes). There is no need to add salt, because the marinade was already salty.
That's it, now you can carefully string each piece of fillet onto a small skewer and grease it thoroughly with olive oil.
If the chicken fillet shish kebab is planned on the grill, 5-6 minutes on medium, not very hot coals will be enough. This is the total time, including all rollovers.
If the kebab is homemade and will be in the oven, then heat it first, setting it to the maximum available temperature. We place the kebabs on top of a baking sheet, but so that the meat remains “in the air” without contact with the metal. That's it, the cooking time will be the same, 6-7 minutes. Serve only hot, with a side dish (preferably fresh vegetables), tortillas, and cheese.
2nd place
Kebab lovers cannot always afford this dish, because it is considered fatty and high in calories. Especially if you make it from fatty lamb. However, chicken breast kebab is accessible to everyone, even those losing weight. The main thing here is to achieve softness and tenderness in the meat. The marinade will help. The most delicious, according to this recipe, is kefir. It will nourish the breast, adding juiciness. Ready-made kebabs can be supplemented with sauces or mustard, as well as vegetables and herbs, as desired. Replace the fillet with your favorite steaks or thighs or wings.
What you will need:
Chicken fillet – 360 gr;
Kefir (regular) – 90 ml;
Tomato paste (from a jar) – 1 tablespoon;
Soy sauce – 30 ml;
Garlic –2-3 zb.;
Mustard (need in grains) – 1 tablespoon;
Chili pepper 2-3 rings;
Spice mixture – 1 tbsp;
Sea salt - 1 teaspoon;
Pepper (you need ground black pepper) - 1/2 teaspoon.
Preparation:
The amount of spices here is not exact, you can change it according to your own taste. For the marinade you need a deep, comfortable, medium-sized bowl. The main thing is to calculate the volume so that all the meat fits and you can mix it.
Pour in a mixture of selected spices, for our version it is: turmeric with curry, a little paprika, dry vegetables with basil, thyme and literally a pinch of coriander. However, everyone makes their own bouquet. The spices go with tomato paste (you can use ketchup).
We peel the garlic, pass all the cloves through a press, then add the mass to the spices. There is also a piece of hot, spicy chili, 2-3 medium rings (the same). Mustard (precisely in grains), soy sauce - they are needed for piquancy.
That's it, now it's kefir's turn. Having made the marinade, mix it thoroughly, adding the remaining pepper and (you need sea) salt. You can adjust the amount by trying the ready-made mixture.
Rinse the fillet, wipe it, then use a sharp, comfortable knife to cut off all the film and skin. Fat, if found, can be left. Cut the meat ready (for marinade) into equal, large pieces, then send everything to steep, already in the marinade.
String all the pieces using ordinary culinary skewers. Pour the remaining marinade over the breast again. Bake them for 35-40 full minutes. If using a wire rack, place the baking sheet down.
Serve everything immediately after baking while still hot.
3rd place
Instead of kefir, you can take mayonnaise and add soy sauce. The result will be an interesting, tasty marinade that does not require long, overnight cooking. A couple of hours will be enough.
What you will need:
Chicken fillet - 1.5 kg;
Mayonnaise – 150 gr;
Soy sauce – 100 ml;
Onion – 2 pcs.;
Salt;
Black pepper, you need ground.
Preparation:
First, rinse your fillet, lay it out, let the excess liquid drain off, and let the meat dry.
Cut all the fillets using a comfortable, sharp knife. The pieces are medium, portioned. This kebab will be on the grill, so check the size of the pieces. Small ones - the meat will burn and dry out. Large ones - it will be raw.
After placing the fillet in a convenient, large pan, immediately add mayonnaise and sauce on top. Add a little salt, because the sauce has its own degree of saltiness, season with pepper. That's it, there are enough seasonings.
Meanwhile, peel the onions, cut them all into identical, small strips and immediately place them in a saucepan, where you will then marinate.
That's it, mix the collected ingredients, then leave it, let it stand like that, in the room. Time – 2-3 full hours. Stir occasionally.
It is advisable to heat the coals, then let them cool a little, otherwise the meat will cook faster and dry out, losing its juiciness. Thread the already marinated pieces onto the skewers, keeping the distance, not tightly. Turn over more often during cooking, it will take about 10-12 minutes. The main thing is to remove it in time, then the meat will surprise you with its juiciness and taste.
4th place
Option with lemon. True, you also need Italian herbs and other spices. However, if you don’t find them, you can replace them by making your own bouquet.
What you will need:
Chicken fillet -500 gr;
Lemon juice (fresh) – 3 tablespoons;
Garlic – 2 cloves;
Italian herbs – 2 teaspoons;
Paprika;
Salt;
Cumin;
Ground cinnamon;
Black pepper (also ground);
Olive oil;
Red onion;
Lemon.
Preparation:
After peeling and then chopping the garlic, mix it with all the herbs prepared for pickling, placing it in a convenient, deep bowl. A spoonful of fresh, squeezed lemon juice will also go there.
First wash the chicken fillet, then chop it into medium, equal-sized pieces. Place all the meat in the prepared marinade. important: do not pour out all the lemon juice, there will be 2 spoons left (one was used). Marinating time will be 2 hours.
Mix it separately, adding the desired olive oil. Next, heat up your grill or put on a barbecue. String red onion and pieces of already marinated fillet alternately. Everything cooks quickly on the grill, only 6-8 minutes, so stay close, turn it often, greasing the pieces with that prepared lemon-oil mixture.
Here it is important to guess the moment and pull out the “chicken” skewers in time. Then the meat will not have time to overcook, retaining its juices and pleasant softness. Serve this kebab with lemon cut into wedges.
5th place
Shish kebab aged in a vinegar-vegetable marinade. Of course, any of the proposed recipes has a number of advantages, feel free to choose the one you like, there are no bad or unsuccessful ones. This recipe is the simplest, there are few ingredients and each one is easily found in any possible kitchen.
What you will need:
Chicken fillet – 500 g;
Sweet pepper -2 pcs;
Cherry tomatoes – 8 pcs;
Wine vinegar – 2 tablespoons;
Vegetable oil;
Allspice (needs ground);
Salt.
Preparation:
The secrets of the most successful kebab in terms of taste always lie in the marinade and holding time. Especially if the base is chicken breast, which is considered lean, tough meat. It is important to select ingredients, maintain time and when frying, choose the right moment so as not to overdo it. Place medium, rather than hot, coals on the grill, allowing them to cool slightly. Therefore, when different types of kebabs are fried, chicken comes second, not first in order.
First, process the meat: rinse the breast, then cut off unnecessary parts (veins, film, skin) with a knife. Cut it if it comes with a bone. Then cut, you need medium, approximately equal pieces. Count on future frying. Small ones will cook faster and burn. Large ones, on the contrary, will remain raw inside. If there is fat in the meat when trimming, leave it.
Next, you need a deep, comfortable bowl, combine the vinegar with the oil prepared for the barbecue, and spices there. The marinade is considered simple; there is nothing except these components. Mix it thoroughly, then pour over the meat. The marinating time will be short, 30 minutes. This recipe is considered fast, because other options require 2-3 hours of exposure, here it’s half an hour. All the same, the meat will have time to soak and soften.
Thread onto skewers alternately, alternating meat, then peppers, tomatoes. Yes, if you look at the general advice, then you can’t make a mixed shish kebab, when there is meat on the skewer and vegetables next to it, because... the latter cook faster and by the time the meat gets ready, they burn. Chicken kebab is an exception. It doesn’t matter whether it’s on skewers in the oven or otherwise, on coals, the cooking time is shorter. 6-8 minutes, turn frequently.
It is best to serve hot without removing the skewers. Serve with pita bread and onions. Vinegar will add its own sharpness.
Varieties of recipes
What else, besides vinegar or kefir, can be added to the marinade?
Canned pineapples (although they will be “partners” with the meat on the skewers);
Honey;
Mineral water (mineral water is believed to be able to soften any, even tough meat);
Lemon (both itself and its juice) is considered a universal ingredient;
Mustard;
Horseradish;
Wine (table or red, any kind).
Any cook who loves barbecue experiments with marinade. Especially if the meat is “problematic” like breast. After all, it’s easier to fry regular chicken, or rather, there is no fear that it will come out tough.
Features of frying. It’s interesting how the experts differed when discussing the types of firewood used for barbecues. Some people think birch is the most successful, while others, on the contrary, praise fruit trees.
For some, ready-made, packaged coal is more suitable. It is enough to light a small, compact fire, then add a handful of coal prepared in a bag, and that’s it, you can fry.
If traditional lamb or pork shish kebab has already set your teeth on edge and become ingrained in your teeth, I suggest cooking chicken over coals. Chicken meat turns out to be more tender and juicy, cooks faster and is not particularly noticeable for the family budget. Therefore, take out thick blankets from the mezzanines, uncover the skewers and go to the store to buy everything you need for chicken kebab. The marinade is the most delicious, so that the meat is soft, you don’t have to look for it. The best recipes are in front of you.
Fragrant garlic marinade
A simple and tasty version of the mixture for marinating chicken. You can't go wrong if you use this marinade to prepare the most delicious barbecue. Spices perfectly highlight the natural taste of meat.
What ingredients will you need:
- chicken - 1 kg;
- vegetable oil – 3-4 tbsp. l.;
- garlic - 5-6 cloves;
- coarse (sea or table) salt - 1 tsp;
- ground black pepper - 1 tsp;
- fresh herbs - a large bunch.
Cooking method:
- Soak the greens in cold, clean water for several hours. This will not only remove even the smallest debris and soil residues, but also refresh it. Both dill and parsley and cilantro with basil and celery will do. To make the chicken kebab more flavorful, you can take several types of greens. By the way, if you don’t have fresh spices on hand, you can replace them with dried seasonings. Thyme, rosemary, basil, lemon zest, a mixture of Provençal herbs, mustard, etc. are suitable. Dry the washed herbs for the marinade. Finely chop it so that it gives all the taste and aroma to the chicken kebab. Place in a deep bowl.
- Peel the garlic. Chop with a knife. Or pass it through a special device. It will make the chicken soft, juicy and very flavorful. Add garlic to greens.
- Pour vegetable oil into the marinade, thanks to it the kebab will get a golden brown crust. Add salt and pepper. It is better to grind the latter immediately before marinating the kebab; the finished seasoning in bags has almost no taste or aroma. Mix everything thoroughly.
- Pour the resulting mixture over the chicken. In this marinade you can cook both breasts and other parts of the chicken - legs, wings, thighs, drumsticks, the meat will always be soft and tender. Marinate from 2 hours to several days.
- Cook on a grill or skewers in the traditional manner, turning occasionally.
Ketchup marinade
Ketchup just goes so well with the smoky flavor. I think this is one of the most delicious options. I think you will agree with me if you try the soft, juicy, spicy chicken with a golden brown crust.
List of required products:
- chicken - 1 kg;
- tomato ketchup - 150-200 g;
- ground black pepper - 1 tsp;
- salt - 1/2 tsp. (taste);
- dried Provencal herbs - 1 tsp;
- vegetable oil - 50 ml.
How to cook:
- Wash the chicken thoroughly and dry it. This marinade recipe is suitable for any part of the chicken carcass. If you plan to cook chicken fillet on skewers, immediately cut the meat into portions.
- You can use any ketchup. But it’s better, of course, homemade. Add vegetable oil to it. Stir until smooth.
- Add spices. If the ketchup is salty enough, there is no need to add additional salt to the marinade. Otherwise, even the most delicious kebab will spoil, because all the juice will flow out of the meat during the marinating stage, and it will not be soft. Stir.
- Transfer the chicken to the marinade. Cover the bowl with a lid or cover with cling film. Marinate for at least an hour.
- Fry over charcoal or grill.
Chicken skewers in soy-honey marinade
This recipe is simply perfect for wings and legs. But breasts in a spicy oriental mixture will be very, very tasty. Be sure to try it. By the way, this recipe can also be used for marinating pork. And I already wrote about other options for marinades for this kebab meat in this one.
To prepare you will need:
- chicken meat - 1 kg;
- soy sauce - 250 ml;
- garlic - 4 cloves;
- honey - 2 tbsp. l.;
- dried spices - to taste.
Step by step recipe:
- Pour soy sauce into a deep bowl. Add honey to it. It is better to use artificial, because natural, they say, releases harmful substances when heated. Stir until the mixture becomes homogeneous.
- Squeeze the garlic through a press. Or chop finely with a knife. Add to bowl with remaining ingredients.
- You can use any spices that go well with chicken - dried dill, parsley, basil, thyme, rosemary, mustard beans, coriander, etc. There is no need to put salt in the marinade, because soy sauce is already salty enough. If you over-salt chicken kebab, the meat will become tough.
- Wash and dry the chicken. Marinate in this mixture for 1-3 hours. Cook over coals in any way convenient for you.
My husband thinks this marinade is the most delicious. And in this, a good half of the stronger sex will agree with him. Chicken kebab in mayonnaise turns out surprisingly tender, aromatic, with an appetizing crispy crust. Simply delicious!
What you need to take for preparation:
- chicken - 1 kg;
- mayonnaise - 150 g;
- onions - 2 pcs. medium size;
- salt - 3/4-1 tsp;
- ground black pepper - a large pinch.
Detailed recipe:
- Cut the chicken into portions. If you have a kilogram of thighs, legs, breasts or other parts, wash them and dry them. If necessary, cut it.
- Cut the onion into rings or half rings of medium thickness.
- Add it to the chicken. It will make the meat soft, juicy and flavorful.
- Sprinkle with pepper and salt. Add other seasonings if desired.
- Pour in mayonnaise. I always use it and recommend it to you too. Mix thoroughly. Marinate in a cool place. Time - from 1 hour.
- After this, you can immediately start grilling the kebab.
Unexpectedly going out into nature? Don’t think that you will have to eat only sandwiches in the fresh air. If you have chicken meat in stock, you can easily and simply prepare a quick chicken kebab. Pieces of meat marinated in mayonnaise will have time to soften before you reach your destination. All that remains is to prepare the grill, fry the kebab on the coals and, completely relax, enjoy the amazing taste!
For chicken kebab, it is best to take several pieces of legs, which need to be cut into small pieces. Since chicken meat is considered dietary, those who are on a diet can also enjoy a quick barbecue. Chicken meat is very tender, so you shouldn’t marinate it in mayonnaise for hours - just keep it in the marinade for 30-60 minutes, and it will become soft and juicy. If you don’t have special spices for barbecue, you can get by with onions and ground black pepper. It is better not to string tomatoes on skewers. Do you want vegetables? Then make a salad out of them, seasoned with vegetable oil - it will go perfectly with chicken kebab.
Kiwi can also be an alternative to mayonnaise. This fruit will quickly marinate the chicken and make its meat tender. But you need to be careful not to overcook the pieces of kebab, otherwise it will spread and will not stay on the skewer. For such a marinade, an hour is enough, and sometimes less.
Ingredients for a quick chicken kebab
- chicken legs – 6-8 pieces;
- onions – 1-2 pcs.;
- lemon – 1 pc.;
- mayonnaise – 100-200 ml;
- curry spice;
- salt.
Recipe for quick chicken kebab
- Rinse the chicken meat under running cold water, then cut into small pieces. Place in an enamel bowl with a lid.
- Add curry, salt and mayonnaise to the chopped meat.
- Squeeze the juice of a whole lemon onto the chicken pieces.
- Cut the onion into large half rings and add to the pan with the meat.
- Mix all ingredients well and cover with a lid.
- The meat is marinated for about 30-60 minutes.
- Thread the marinated chicken skewers onto skewers, alternating with onion rings.
- Prepare a grill with coals and fry the meat until cooked.
Place the finished chicken kebab on skewers on a large dish, sprinkle with fresh parsley or dill and serve. Don't forget about the sauce - it will make the meat even tastier. Vegetables, grilled or chopped fresh, go well with barbecue and will look bright and beautiful on the table.
There is nothing better than spending time in nature with friends and family, taking a barbecue with you. However, to enjoy all the delights of meat, you need to have useful skills regarding the preparation of marinade. Often people prefer to cook kebabs from pork and chicken; we are interested in the latter option. You can season the legs, wings or breast in one of many delicious compositions. This includes mayonnaise, sour cream with garlic, lemon juice, wine vinegar and even kiwi. Experienced housewives have developed their own recipes, let's consider each of them in order.
How to choose chicken for barbecue
- Choose chilled rather than frozen meat. Otherwise, after defrosting, all useful enzymes will disappear from the product, as a result of which the chicken will be considered unfit for consumption. The best option is considered to be a chicken carcass, the weight of which varies between 1.5-2 kg. It is this weight category that characterizes the most tender meat with an ideal percentage of fat content.
- If you do not have the opportunity to use a refrigerated mixture, purchase a frozen one. However, defrosting chicken should be done on the bottom shelf of the refrigerator. Under no circumstances use a microwave or running water for these purposes, otherwise the meat will lose tenderness and softness. The fibers will become tough and dry, you will notice this only after frying the kebab.
- If the meat will be fried on the grill, cut the whole carcass into portions. When the kebab is cooked on skewers, cut fillet, drumstick, ham or wings are suitable. In a word, everything that can be mounted on the instrument is used. Of the listed parts of the carcass, the shin and leg (thighs) are considered the juiciest. If there is insufficient marinade, the sirloin area will turn out a little dry.
- Some housewives make the mistake of removing the skin from the surface of the carcass during the marinating process. When you shred the chicken, the skin will release some of the essential fat. Due to this, the finished kebab will turn out juicy and tender. At the end of aging, the skin can be removed if you want to get a dietary product. Kebab made from chicken hearts and liver is no less tasty.
Marinating chicken: important features
There are basic rules that must be followed if you want to marinate your chicken properly.
- Choose the “right” utensils for the procedure. The best options are an enamel pan, glass or ceramic bowl. Never use bowls made of aluminum or plastic.
- The length of time the meat is kept in the marinade directly affects the final result. The longer you simmer the product in the sauce, the more tender the finished kebab will be. It is important to take special care when marinating the breast; overexposure will dry out the meat.
- If the marinade contains soy sauce, add salt with extreme caution. Otherwise, you will end up with bitter and inedible kebab. If the breast is to be marinated, do not prepare a diet sauce (the fillet is dry without it).
- It is known that salt draws out liquid. Many housewives recommend salting the poultry before serving it directly to the table to avoid drying out and staleness of the fibers.
- Chicken is a dietary product. We will present the most popular marinade recipes for poultry. Rabbit, turkey and other types of dietary meat are prepared in a similar way.
- To end up with juicy meat, cook the chicken skewers over hot coals. Place the skewers closer together so that the meat is partially touching. At the same time, water it with brine, after pouring the marinade into a half-liter bottle. Keep open flames away.
- If you notice the presence of vinegar in a recipe, keep in mind that we are talking only about natural ingredients. A product marked “essence” or “table” will not work. Use wine or apple cider vinegar. Otherwise, the bird will turn into a sponge because its fibers will become stiff (vinegar draws out water and fat).
Kefir-based marinade
- garlic - 3 cloves
- chicken - 2.5-3 kg.
- onions - 3 pcs.
- kefir 1% fat - 550 ml.
- seasonings - to taste
- Wash the carcass. For kefir-based marinade, it is better to use fatty parts of the chicken (drumsticks, thighs, wings). Chop the bird into equal pieces, removing the skin if desired.
- Select a suitable bowl, place the meat in it and fill it with kefir. Pass the garlic cloves through a press, chop the onion into half rings, and add to the meat.
- Add your favorite seasonings, salt and pepper. Mix the chicken with your hands, cover the container with the meat with a plate, and place it under a press (a bottle of water will do).
- Leave the chicken to marinate for 2-3 hours. Before frying, do not rinse the meat; pour the marinade over the kebab throughout the cooking process.
Garlic marinade
- chicken - 650-700 gr.
- garlic - 5 cloves
- lemon juice - 90 ml.
- purple onion - 2 pcs.
- ground paprika - 15 gr.
- olive oil (can be replaced with vegetable oil) - 60 ml.
- lemon - 1 pc.
- chopped cumin - on the tip of a knife
- ground cinnamon - 2 pinches
- ground black pepper - to taste
- salt - to taste
- Prepare a bowl in which to mix seasonings. Crush the garlic into it, add cinnamon, cumin and ground pepper, add 30 ml. lemon juice. Stir the mixture until smooth, start cutting the meat.
- Wash the chicken, pat dry with towels, and remove the skin if desired. Chop the carcass into equal pieces, rub each part with the prepared seasoning.
- Place the meat in a deep container; a three-liter jar will do. Press and refrigerate for 2.5-3 hours. In another bowl, combine 60 ml. lemon juice and olive oil.
- Chop the red onion into rings. Prepare skewers, skewer the meat, alternating it with onion rings. Brush the chicken with lemon juice and butter sauce and fry until done.
Marinade with soy sauce
- lemon - 1.5 pcs.
- red onion - 5 pcs.
- chicken (preferably shoulder blades) - 2.5 kg.
- soy sauce - 550 ml.
- laurel leaf - 5 pcs.
- salt - to taste
- chopped pepper (it is better to take a mixture of peppers) - to taste
- Chop the pre-peeled onion into rings, rinse the chicken shoulders and dry them with paper napkins. Season the chicken with pepper and salt.
- Select a deep dish, lay out the meat and onion rings one by one (in layers), add a bay leaf. Squeeze the juice from the lemon, mix with soy juice, and brush the entire dish with the mixture.
- Cover the container with marinated meat with a lid and let it brew for 6-10 hours. Periodically open the container and stir the contents.
- After skewering the chicken or placing the meat on the grill, brush the kebab with the remaining soy-lemon sauce. Depending on the temperature of the coals, the kebab is fried for 15-25 minutes.
Red wine marinade
- purple onions - 2 pcs.
- sweet red wine (dessert) - 345 ml.
- dried prunes - 90 gr.
- cloves - 10 buds
- pepper and salt - to taste
- Wash the prunes, chop into small pieces or rings. Do the same with the onions, then mix them with prunes. Pour wine into the mixture and pepper.
- Chop the chicken and remove the skin if desired. Marinate the bird in the prepared sauce, transfer to a deep bowl and leave in the refrigerator for 4 hours.
- Stir the meat with your hands throughout the marinating process. Do not rush to add salt; the procedure is carried out half an hour before cooking or after frying the kebab (before serving). Accompany chicken with fresh vegetables and garlic sauce.
Marinade with kiwi
- bell pepper (imported) - 1 pc.
- kiwi - 3 pcs.
- chicken fillet (can be replaced with turkey) - 1.5 kg.
- purple onion - 5 pcs.
- fresh parsley - half a bunch
- fresh dill - 1 bunch
- coriander - to taste
- salt and black pepper (chopped) - to taste
- Peel the kiwi, rinse with water and remove the hard parts. Chop 3 onions into 4 parts, mix with kiwi and place in a blender. Turn the ingredients into porridge. If you don't have a blender, use a home food processor or meat grinder.
- Wash and remove seeds from the bell pepper and chop it into rings. Do the same with the three remaining onions. Wash the chicken fillet, remove the film and chop into pieces. The breast will turn out dry, so you can replace it with thighs or drumsticks.
- Sprinkle the meat with coriander, pepper and salt, leave to lie for a quarter of an hour. Rub the chicken with the prepared porridge-marinade and place in a deep bowl. Mix with onion rings, cover with a lid.
- Leave in a cool place for 45-60 minutes, shake the dishes periodically. While frying, brush the meat with the remaining sauce and sprinkle with herbs before serving.
Mayonnaise marinade
- chicken - 1.6 kg.
- onion - 2 pcs.
- mayonnaise - 200 gr.
- seasonings - to taste
- salt - to taste
- Rinse the chicken under the tap, leave to drain, and pat dry with paper towels. You can use any part of the carcass for marinating, but the breast (loin area) is preferable.
- Chop the chicken into portions, salt and pepper the meat. Peel the onion, chop it into rings (if they are strung on a skewer) or half rings (in the case of the usual placement on a wire rack).
- Mix chicken with onions, add seasonings, pour in mayonnaise. Mix the meat with your hands so that the marinade evenly saturates each piece. Cover the container with a lid and let stand for 3-8 hours. If possible, let the chicken marinate overnight.
Mustard marinade
- olive oil - 65 ml.
- lemon - 1 pc.
- chicken - 2.5 kg.
- liquid honey - 165 gr.
- French mustard - 100 gr.
- garlic - 8 cloves
- fresh dill - 1 bunch
- fresh parsley - 1 bunch
- pepper, salt - to taste
- Rinse the lemon, remove the peel with a thin sharp knife, and chop it with a grater. Squeeze the juice from the citrus, add mustard powder to it (you can first dilute it with drinking water). Pour in honey and oil.
- Wash the bunches of dill and parsley, squeeze out the garlic, add grated lemon zest. Combine with honey sauce, stir until smooth.
- Rinse the chicken with water, chop into small pieces, you can remove the skin first. Rub the meat with the marinade and transfer to the prepared glass container. Cover with a lid and marinate the bird for 4-5 hours.
- A quarter of an hour before cooking, brush the chicken with pepper and salt. Thread onto a skewer or place on a wire rack, leaving no space between the pieces. While frying, pour the sauce over the kebab.
Marinade with grapefruit
- ripe grapefruit - 2 pcs.
- chicken thighs or drumsticks - 2 kg.
- purple onion - 7 pcs.
- seasoning “Mixed peppers” - 7-10 gr.
- hops-suneli - 2 pinches
- salt - to taste
- Peel the onion and chop it into pucks with a sharp knife (do not divide it into rings). Wash the grapefruits and squeeze the juice out of them, do not remove the pulp.
- Wash the chicken and dry it as convenient as possible. Remove the veins and film if present. Rub the meat with spices mixed with salt.
- Place the chicken in a bowl and add grapefruit juice. The liquid should cover the kebab completely, otherwise increase the amount of citrus fruit.
- Stir the marinade, add the onion, cover and let stand for 3 hours. Stir the mixture every 30 minutes to ensure the chicken marinates evenly.
- When you thread the meat onto skewers or place it on the grill, alternate the chicken with onion pucks. While cooking, brush the kebab with sauce.
It is not difficult to marinate chicken for barbecue if you follow practical tips. Consider making sauces with the addition of kiwi, grapefruit, and mustard. Make a marinade from mayonnaise, red wine, kefir, and soy sauce. Choose fatty parts of the carcass to ensure a tender kebab.
Video: 11 marinades for chicken kebab
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