How long to fry chicken breast shish kebab. Chicken shish kebab is a delicious, budget-friendly option for an outdoor feast. The best chicken shish kebab recipes

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

How to cook delicious chicken kebab

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

Chicken breast kebabs will be low-fat and tasty, but for this part you need good marinade, which will make the meat soft and juicy, since it does not contain any fat. But at the same time, the marinade for kebab must contain some kind of oil, since any oil will cover the piece chicken meat a thin film that prevents precious juice from leaking out.

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

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

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

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

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

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

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

Check the readiness of chicken kebab by cutting one of the pieces. meat juice should be transparent, and the bone should lose its reddish-brown tint. The meat should easily separate from the bone.

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

Marinade for chicken kebab with onions

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

If you want to make the meat even more tender and soft, then great recipe marinade - onion marinade.

For a kilogram of chicken meat you will need:

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

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

Cut the onion into rings or grate it (you can use a meat grinder or blender), this will allow you to stand out a large number onion juice, which will perfectly marinate the meat and make it soft.

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

The mustard-onion marinade will give the chicken kebab a very spicy taste and delicious aroma. Serve with vegetable salads and greens.

Chicken marinade with soy sauce

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

Soy mustard marinade for chicken

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

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

Soy-honey marinade for chicken

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

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

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

Soy-tomato marinade for chicken

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

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

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

Marinade for chicken kebab with kefir

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

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

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

Kefir can be replaced with natural yogurt.

Marinade for chicken kebab with mayonnaise

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

Here are a few delicious options.

Mayonnaise-ginger marinade for chicken

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

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

Mayonnaise spicy marinade for chicken

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

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

Marinade for chicken kebab with mayonnaise Vostochny

mayonnaise - 200 grams,
garlic - 3 cloves,
black pepper - 0.3 teaspoon,
turmeric - 0.5 teaspoon,
paprika - 0.5 teaspoon,
ground ginger - 0.3 teaspoon,
red pepper - 0.3 teaspoon,
salt - 1 teaspoon.

In this marinade, chicken meat not only becomes incredibly tasty and aromatic, but also acquires an unusual red-orange color, which reminds everyone of the amazing Indian cuisine and curry sauces. Be sure to try this combination of spices in the marinade with mayonnaise.

Is it possible to cook shish kebab from chicken fillet so that it is juicy and tasty? This article will help you not only get the answer to your question, but also give you the opportunity to learn some really amazing things. 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 your guests? 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 preparation 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:

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 one 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 - mustard sauce. For cooking you will need:

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

rubbed 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.

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 soak the legs, wings or breast in one of the many delicious compositions. This includes mayonnaise, sour cream with garlic, lemon juice, vinegar and even kiwi. Experienced housewives developed 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 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. Thereby ready kebab It will turn out juicy and tender. At the end of aging, the skin can be removed if you want to get a dietary product. No less tasty is the shish kebab based on chicken hearts and liver.

Marinating chicken: important features

Exist basic rules, which must be followed if you want to marinate chicken properly.

Choose the “right” utensils for the procedure. Optimal options counts 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 cook it. 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 refers to dietary products. We will bring you the most popular recipes marinade for poultry. Rabbit, turkey and other types of dietary meat are prepared in a similar way.
To ultimately get juicy meat, cook chicken kebab 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 this is only about natural composition. A product marked “essence” or “table” will not work. Use wine or Apple 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, inlet 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, it will do three liter jar. 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 alternately (in layers), add Bay leaf. Squeeze the juice from the lemon, mix with soy juice, grease 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 you have skewered the chicken or placed 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 onion, then mix it with the prunes. Pour wine into the mixture and pepper.
Chop the chicken and remove the skin if desired. Marinate the bird in the prepared sauce, place in 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 meat 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 bell pepper, 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 in portioned pieces, 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 to it mustard powder(you can dilute it first drinking water). Pour in honey and oil.
Wash the bunches of dill and parsley, squeeze out the garlic, add grated lemon zest. Connect with honey sauce, knead the mixture until smooth.
Rinse the chicken with water and chop in small pieces, you can remove the skin first. Rub the meat with the marinade, transfer to the prepared glassware. 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 pour 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 the washers onions. While cooking, brush the kebab with sauce.

It’s easy to marinate chicken for barbecue if you follow practical advice. 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 make the kebab tender.

Video: 11 marinades for chicken kebab

It turns out very tasty, juicy and healthy. After all, white poultry meat is particularly nutritious and high content squirrel. It is worth noting that for such a charcoal dish it is recommended to use not only chicken fillet, but also other ingredients that will give the kebab a special taste and aroma.

Chicken breast shashlik recipe

Required ingredients:

thick sour cream 35% - 210 g;
chilled fresh breasts - 4 kg;
greens - a couple of bunches;
large onions - 4 pcs.;
spicy tomato sauce - 3 large spoons;
iodized salt - 2 dessert spoons;
pepper sweet pea- 12-16 pcs.;
soy sauce - 45 ml.

Meat processing process

Before making shish kebab from chicken breast, it must be thoroughly washed, freed from bones, cartilage and skin, and then cut into long and not very thin pieces. After this, it is advisable to leave the meat aside and immediately begin cooking. aromatic sauce, in which the fillet should be marinated for about 3-4 hours.

Shish kebab from chicken breasts: marinade and its preparation

To create the sauce, you need to mix in one bowl thick 35% sour cream, chopped herbs, spicy tomato paste, cut into rings peppers peas and the laid out ingredients must be mixed big spoon and then start marinating the meat. To do this, place pieces of chicken breasts in an enamel bowl, add the previously prepared sauce to them, stir with your hand, cover with a lid and leave aside for 3-4 hours. During this time, tender and soft white poultry meat will absorb the aromas of seasonings and become more tasty and juicy.

Placing breasts on skewers

Breasts should be fried on birch or oak coals. After they give the first heat, you must immediately begin placing the meat on skewers. In this case, the fillet pieces need to be put on lengthwise so that the ends do not hang down and burn. Onion rings can also be used for charcoal grilling. However, it is not recommended to wear them with meat, as they will burn before it becomes soft fillet. It is better to place the bulbs on a separate skewer and cook them on the grill for no more than 5-9 minutes.

Heat treatment of the dish

Chicken breast kebab becomes soft and crispy after 20-30 minutes after it has been placed over hot coals. To determine whether a dish is truly ready, you should cut a piece of meat with a knife and observe whether blood oozes out or not. If only aromatic clear juice comes out of the breasts, then the kebab can be safely removed from the grill and served to guests.

Correct delivery

Chicken breasts fried over charcoal are recommended to be served hot along with fresh vegetables and herbs. It is also worth noting that such a not very heavy dish can be served with hearty side dish in the form of boiled or mashed potatoes, rice, buckwheat, pasta, etc. Also for kebab from white meat poultry must be served or ketchup.

Chicken breast shashlik is very tender and tasty dish, but of course it all depends on the hostess and the recipes. Chicken breast, like any other kebab, can be marinated simply in onions, or you can make special marinade or sauce. The main thing is to buy fresh chicken fillet for him.

Shish kebab in tomato paste

Chicken breast kebabs in tomato paste are very flavorful and juicy. To prepare the marinade for shish kebab you will need: 700 gr. tomato paste, 3 bell red peppers, three cloves of garlic. For the barbecue itself, use 2 kg of breasts.

Cooking algorithm

Grate the bell pepper or grind it in a meat grinder and add it to the tomato paste. Peel the garlic and onions, grind them in a meat grinder or grater, and add them to the tomato paste. Mix everything thoroughly. Soak chicken breast in tomato sauce for 4 hours. During the soaking process, you will need to gently stir the meat twice.

After removing the chicken breast from the marinade, you do not need to rinse it, but simply put it on a skewer or skewer. The marinade can be fried in a frying pan by pouring sunflower oil to learn the sauce. Serve the sauce along with the kebab.

Chicken breast in mineral water

For this recipe you need to prepare: 2 kg of chicken breasts, 1.5 liters of salted mineral water, 3 tablespoons of mayonnaise, 3 onions.

Cooking algorithm

IN mineral water add mayonnaise, stir thoroughly, but try not to release too much gas. Peel the onion and grate it directly into mineral water, stir, this will add sharpness to the water. Cut the chicken breast and place it in the prepared mineral water sauce.

Instead of mineral water, it is also perfect regular kvass Of course, you should choose it not very sweet.

Shish kebab of chicken breasts in mineral water with herbs

For this dish you will need: 2.5 kg of chicken breasts, 1.5 liter bottle of mineral water, 1 lemon, dill, parsley, cilantro, one hundred grams in total. To add sharpness to the mineral water, you need to use a couple of radishes or a small radish, as well as one onion.

Cooking algorithm

Wash all the vegetables and peel them. Grate the onion and radish on a small grater until they are added to the water. Chop all the available greens as finely as possible so that they do not interfere, leaving the sprigs on the kebab to enjoy its taste. Cut the meat and put it in a pan, pour in mineral water, add everything you have prepared: herbs, grated vegetables and salt. Leave for three hours. Cut the lemon into slices, place it on the meat after three hours, stir and leave for another hour.

Chicken breasts with peppers and tomatoes

In order to prepare this marinade, you will need: 1 kg of tomatoes. 1 kg. red meaty pepper, 4 cloves of garlic, salt. For barbecue you need to use 3 kg of chicken breasts.

Cooking algorithm

Wash the tomatoes and peppers, peel them and grind them in a meat grinder, add grated garlic and salt. Cut chicken breasts into large pieces, soak in the sauce for 5 hours. Place the meat on skewers and fry. After all the fillets are cooked on skewers, you will need to fry the mixture in which the meat was marinated in a frying pan or in a cauldron, because chicken breast kebab must be served with sauce.

Chilean chicken breast skewers

For the dish you will need: 2.5 kg of chicken breasts, a pack of ketchup, 2 hot peppers, a spoonful of black pepper, salt to taste, 5 cloves of garlic.

Cooking algorithm

Grate hot pepper into ketchup, squeeze out garlic, add salt and pepper. Wash the breasts, cut into large pieces and rub with sauce. Leave to soak for 3 hours. For this spicy kebab You can serve a more neutral sauce. For example: sour cream with herbs or cheese sauce. You can cook these kebabs on the grill or in the oven, on the grill.

Shish kebab in the oven

Prepare chicken skewers You can do it not only on the grill, but also in the oven. To prepare the most delicious kebab on skewers in the oven you will need: 5 onions, 6 spoons of sour cream, 1 spoon of mustard, 2 cloves of garlic. For the kebab itself, you need to take 2 kg of chicken breasts.

Cooking algorithm

Squeeze the garlic into the sour cream, add mustard and grind everything. Wash the chicken breasts and cut into small cubes. Pour the marinade over them and mix everything thoroughly. Peel and cut the onion into rings, add and mix again. Leave for 3-4 hours. Fry the most delicious kebab at 180 degrees, use a grill as a sheet.

Here's how to cook it.

Tropical chicken breast skewers

To prepare this miracle kebab you will need: 2 kg of chicken breasts, 3 kiwis, 1 can canned pineapple, 3 avocados, one lemon, salt.

Cooking algorithm

To make a tropical shish kebab from chicken fillet in the oven, you need to peel the kiwi and grate it. Cut the meat, place it in a deep bowl and coat everything with kiwi pulp. Open the jar with announcements, salt the juice and pour it over the chicken meat, mix everything. Leave for three hours. While the kebab is marinating, chop the avocado and lemon. Thread pieces of chicken breast onto skewers, alternating foods: a piece of meat, avocado, lemon, again a piece of meat, avocado, lemon, etc.

For lovers fried onions in kebabs, you can add onion. Roast in the oven at 180 degrees using a wire rack.

The kebab will turn out sweet and sour, but if sweetness bothers you, add Pineapple juice no need, just drain it beforehand.

Tips for working with chicken breast will be useful to any housewife.

Avoid using frozen breast meat. After defrosting, it will become sluggish, and if it is still left in the sauce, the meat will completely fall apart.
To keep the meat tender, do not leave it in the marinade overnight, as it can dry it out. The most optimal time for barbecue it will be 3-5 hours. For a more intense sauce, 3 hours, and for a more, so to speak, calmer sauce, the meat can be left for 5 hours.
Many people think that if it is a chicken breast, then the kebab should be miniature in size. But it is the chicken breasts for shish kebab that need to be cut a little larger than you want, so that the kebab is tasty and juicy. Small pieces are easier to pickle, but they quickly lose moisture and dry out.
Fry the chicken fillet shish kebab on the grill on both sides for no more than 10 minutes, usually it takes about 5 minutes on each side. But any housewife knows more about how her household prefers to eat barbecue.
Be careful when cooking shish kebab on the grill, the result is visible, but it is advisable to look into the oven from time to time so that it does not burn.

Chicken kebab can be soaked in anything: tomatoes, onions, fruits, vegetables and even berries. The main thing is not to overdo it in the sauce, because chicken meat is very tender and can quickly dry out and harden. And, of course, you need to immediately gather friends and relatives to the table. The shish kebab that is left over the next day is not shish kebab, because it is only tasty when it is just cooked and hot.

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