Shish kebab does not necessarily mean barbecue, coals and lamb. No, of course, I won’t argue that in nature, on open fire the meat turns out to be the most delicious, but... But what to do if there is no such opportunity - to have a barbecue? There is a solution - cook kebabs in the oven. Yes, yes, this is indeed quite possible, and the result will surprise you very much - in the best sense. A friend shared with me a recipe for chicken kebab on skewers in the oven: she once treated me to this yummy dish, and I really liked it.
The idea itself is simply magnificent: when served this way, the dish looks very impressive and appetizing. And the meat turns out very soft and tender, I think it’s all about successful marinade: I cook chicken skewers on skewers in the oven with soy sauce, which is why it turns out so wonderful. The recipe for such kebabs is very simple and affordable, fast and convenient. I will be happy to share with you how to cook chicken kebab on skewers in the oven, I am sure you will also appreciate this dish.
Ingredients:
For 1 serving:
- 1 chicken breast (weighing approximately 200 g);
- 1 tsp soy sauce;
- 1 tsp vegetable oil;
- salt;
- pepper mixture.
How to cook chicken kebab on skewers in the oven:
Wash the chicken fillet and dry it with a paper towel. If there is fat or films on the breast, it is better to cut them off. Cut the fillet into cubes with a side of 2-3 cm.
Place the fillet in a deep container, add salt to taste, spices - you can use a mixture of peppers, like I did, or specially selected spices for chicken (they are sold in stores). Let's pour soy sauce And vegetable oil, mix. And, having packed cling film or cover with a lid and leave the breast to marinate for 30-40 minutes.
At the same time, we need to worry about the skewers for our kebabs, these will be wooden skewers. The thing is that these same skewers can become charred if left in the oven for a long time, and to prevent this from happening, they must first be soaked in water. Any container of a suitable size is suitable for this; I usually use a baking dish, which will later be useful to me for preparing kebabs. Pour 2-3 cm of water into the mold and place the skewers. They need to stay in the water for about half an hour - this is when the chicken fillet will marinate.
After the allotted time has passed, string the fillet pieces onto skewers. From a fillet weighing 200 grams I got three kebabs. Place the kebabs on a baking dish so that the skewers rest on the sides. Thus, it turns out that our kebab “hangs”, and the meat does not touch the bottom of the form. You need to pour a little water into the mold itself; I left the one in which the skewers were soaked.
And put the kebabs in the oven, preheated to 200 degrees. Chicken fillet cooks very quickly, and after 20-25 minutes the kebabs can be removed from the oven.
That's it, ready! Bon appetit!
I recommend preparing this chicken kebab on skewers in the oven for children who are picky about food: believe me, not a single child has ever refused kebab on a skewer! It’s so interesting and cool to get your own personal skewer with meat - just like adults! By the way, you can also cook chicken kebab on skewers in the oven with potatoes, tomatoes, zucchini - that is, skewer not only chicken fillet, but also vegetables. And rest assured: in this form, everything will also be eaten by the little unwilling ones in the best possible way!
Shish kebab from chicken fillet in the oven - sounds quite unusual. How to cook it? How to bake? What marinade should I use? There are a lot of questions, but it’s worth preparing this dish. Chicken meat turns out aromatic, juicy and tender, no worse than on the grill. But the main thing, of course, is to know a few secrets that will make chicken kebab perfect.
Secrets of preparing delicious chicken shish kebab on skewers:
First, the chicken breast should not be marinated for long, about 1-2 hours. If the fillet is left in the marinade for a longer time, the fibers will begin to break down, which will make the meat loose. At the same time, you need to keep the chicken in the marinade for room temperature.
Secondly, since chicken breasts are dietary product, they must first be beaten a little with a kitchen hammer. This will allow the meat fibers to break down and penetrate deeper into the marinade.
The third secret is cutting the meat. Chicken fillet is never very small pieces Do not cut it, otherwise it will dry out when baking. The ideal size is 4 cm pieces or 1.5 cm strips. In addition, the meat is cut only against the grain.
The fourth rule is salt. It shouldn't be in the marinade. The fillet is salted at the very last moment before being put on skewers.
The next step is baking. The meat should be cooked evenly on all sides. Therefore, it must be cooked on a wire rack or on a baking sheet with high sides so that hot steam circulates from all sides.
The seventh nuance is wooden skewers. They should be large and preferably made from bamboo stems or birch wood. If possible, they are pre-soaked in water, then they will not burn when baked, especially in a gas oven.
By following all the above tips, you will get an excellent chicken fillet kebab in the oven with tender, soft, aromatic and tasty meat.
Chicken shashlik in the oven on skewers, recipe with step-by-step photos
Ingredients: 
Chicken fillet – 2 pieces
Kefir – 250 grams
Salt - to taste
Saffron – 1 teaspoon
Ground pepper - to taste
Preparing chicken shish kebab on skewers:
1. Wash the meat under running water and dry with a paper towel. Lightly pound whole fillets with a kitchen hammer on both sides. Then cut the chicken breasts into cubes about 4-5 cm in size. 
2. Pour kefir over the chicken and leave it at room temperature for 1 hour. 
For the marinade you need to turn on sour ingredients, as the acid breaks down the fibres, allowing the meat to infuse flavor and become tender. Instead of kefir, you can use milk with balsamic vinegar or mayonnaise. Gourmet foods like orange or kiwi are also suitable. They contain fruit acid, which will provide the kebab with a rich taste.
3. Then remove the pieces from the marinade and season with saffron and ground pepper. You can use it to taste aromatic spices and herbs. For example, paprika and turmeric will give the pieces a golden hue, while a curry mixture will give spicy taste. Oregano, marjoram, coriander, ginger, rosemary and nutmeg also go well with chicken meat. 
4. Mix the meat well, add salt and mix again 
5. Now we will thread the chicken fillet onto wooden skewers one by one (try not to leave large distances between the pieces). 
6. Place the kebabs on a grill or baking sheet so that the meat does not come into contact with the bottom. Then the hot air will allow all the pieces to cook evenly and at the same time. 
7. Heat the oven to 200 degrees and send chicken pieces bake on skewers for half an hour. You can also use the “grill” mode, then the meat will be ready in 10 minutes. But you need to bake it for 5 minutes on each side. 
8. Ready delicious kebab of chicken fillet on skewers, serve immediately to the table. Because if it cools down, it will no longer be so juicy and soft.
Bon appetit!
If you want to cook Japanese chicken skewers “Yakitori”, then watch this video.
Fillet from chicken breast- the only “kebab” part of the carcass. In a homogeneous tender fillet no veins, fat or hard fibers. You can create a set of spices for pickling yourself by taking a pinch of marjoram, basil, thyme and parsley. You will need a few peas of black and allspice.
The washed chicken fillet is cut into cubes, focusing on the size of wooden skewers. Ready chicken kebab cooked in the oven is served without removing wooden sticks, so the meat should not hang from the skewers in huge shapeless pieces. The minimum marinating time is 1 hour, the maximum is a day.
The meat is placed in a deep bowl, sprinkled with salt and spices. Stir with your hands so that the spices “stick” to the chicken. Then sprinkle with thin onion rings. Vinegar is diluted cold water, pour in the meat and mix with a spoon. The dishes are covered with a lid or film and placed in the refrigerator.
Fleshy bell pepper cut into squares. Wash small champignons, and if necessary, shorten the legs a little. Soak wooden skewers for 10 minutes in cold water.
Mushrooms, chicken pieces, onions are threaded onto skewers, Bell pepper. Olives have little effect on the taste of the kebab, but they beautifully set off the white chicken meat, so a couple of olives are strung on each skewer.
Kebabs are packed in cooking packages. As a rule, 5 chicken skewers are placed in one package. When baking kebabs in the oven without bags, you have to keep an eye on the meat all the time and baste it from time to time liquid sauce or marinade. Baking in a bag eliminates such hassle; the fillet will be juicy with a pronounced taste. Bake in the oven for 40 minutes, temperature - 200 degrees.
Then cut the top of the bag and continue baking. chicken kebabs 10 minutes more.
They are immediately served hot. Can be accompanied by a glass light dry wine, and alternative- a glass of cold tomato juice.
You can do without sauce, because each kebab is a multi-tiered pyramid in which the taste of meat, mushrooms, olives, and vegetables alternates. If you have a particular passion for sauces, complement your meal spicy ketchup or grainy Dijon mustard.
Oven-baked chicken skewers are prepared when a “sofa picnic” is planned due to bad weather or lack of time for long walks. This simple dish will be a little “culinary joy”.
Do you want to barbecue outdoors, but don’t have time, or the weather doesn’t allow it? There is an exit! Chicken skewers on skewers in the oven are an analogue of your favorite dish. The whole family can be captivated by the cooking process. And then everyone can enjoy the delicious taste together. homemade kebab. I present to your attention step by step recipe kebab.
Chicken skewers on skewers
Kitchen appliances and utensils: oven, baking sheet, foil, 6 wooden skewers.
Ingredients
How to choose the right ingredients
It is better to buy eggplant and zucchini in small sizes. It is also better to use young vegetables. They will not have seeds or will have very small ones. At the time of buying pay attention to the peel. If it is thin and has juicy view– this is exactly what you need. Sluggish with no pleasant smell Avoid vegetables. Their taste will not complement your dish in any way, and they will no longer contain vitamins.
When choosing chicken breasts, also be extremely careful. Fresh meat has a juicy, pinkish appearance and nice smell. Don't waste your money on frozen or weathered fillets.
And here Choose larger peppers. It will be more meaty. For this dish, take juicy red bell peppers with a pleasant smell and without black spots.
Step by step recipe
- Let's cut 2 pieces. chicken fillet into small cubes, their approximate size is 3-4 cm.
- Cut the eggplant into slices approximately 1.5 cm thick, salt well and leave for 10 minutes. This will remove all the bitterness from the eggplant.
- Cut 1 bell pepper into 6-8 slices and divide them in half.
- Cut 1 zucchini into circles 1.5-2 cm thick.
- Chop two onions into rings about 1 cm thick.
- During this time, the eggplant has already been salted. We wash off the salt from it under the tap and blot it with a dry cloth to remove excess liquid from its surface.
- Sprinkle the chopped vegetables with spices. Alternatively, you can use spices. You can also try chicken seasoning. We do not mix vegetables with each other in order to preserve the individual taste of each.
- Now put the prepared ingredients on the skewers. I suggest the following order: pepper, zucchini, meat, onion, eggplant. You can choose any order. It is important that there is an onion next to the meat. And at the beginning and at the end - pepper.
- When the kebabs are formed, brush them olive oil. During cooking it will give them golden color and will make it more juicy. Sprinkle more spices on top.
- When our dish acquires an appetizing golden color, take it out of the oven. Serve this dish hot. If the time for serving it has not yet come, you can heat the kebab in the microwave.
In this example, I placed the kebabs on a baking sheet covered with foil. You can also place them on a wire rack and place a baking sheet under it so that the juice drips onto it. Or place the skewers on a deep baking sheet as if on a grill. Then the juice will flow into the same container.
Dish decoration
Chicken fillet skewers are fully prepared and do not require any additional garnish. This dish will diversify your daily menu, or will decorate any holiday table.
- You can add beauty to the kebab with sprigs of basil and parsley.
- The shish kebab can be served in a vertical position with small fresh tomatoes threaded onto the ends.
- If the skewers a large number of, you can put them in the form of a slide, and decorate the top with curly parsley and tomatoes.
Step by step recipe video
You can watch everything stated above in this short video. You'll learn how to choose the right ingredient sizes and see what you get as a result.
Cooking options
Let your imagination run wild. This recipe can be combine with various vegetables and spices:
- If you add tomatoes to the ingredients, it will become even juicier.
- If you splash food liquid smoke, They will taste like smoky barbecue, cooked on the grill.
- Use different marinades for meat.
I can offer you a Spanish version of cooking shish kebab on skewers.
Chicken skewers in a spicy Spanish marinade
This recipe comes from Spanish celebrity chef Omar Aliboy. Despite this, very easy and quick to prepare. It's perfect for you as a snack or on its own. light dish. You can cook shish kebab in a frying pan or in the oven.
Cooking time: 40-45 minutes.
Serving quantity: for 2-3 people.
Kitchen appliances and utensils: oven, frying pan, dishes for marinating meat, cling film.
Ingredients
Preparation
To get more dietary meat, you can use the oven. To do this, place the kebab on the grill and place a baking sheet down so that the juice flows. Or, using the barbecue method, place the skewers on deep baking tray or any other dish that can be used in the oven. This way the juice will fall into the same container. Cooking time 30-35 minutes. The browned crust will tell you about full readiness meat.
Step-by-step video recipe
In this video you will experience the ease of preparing a Spanish dish.
The marinade made from the proposed spices is universal. You can use it for any other marinating of meat. Refined taste will take you to a Spanish restaurant.
Side dish options
Chicken kebab can be used as independent dish , but can be supplemented with a side dish.
- Potatoes are suitable for this if you need a hearty snack.
- It is also easy to combine meat with any vegetables.
- Lettuce salad, fresh cucumbers and tomatoes with herbs in olive oil will become the perfect complement for your dish. You will receive all the necessary portions of vitamins and satiety.
Alioli sauce recipe
Shish kebab in Spain belongs to the tapas category. To fully experience the taste of Spanish cuisine, can be done quickly and light sauce Alioli. Here I offer you his recipe.
Sauce serving options
The sauce will be thick, like sour cream, and will highlight the taste of any meat dish.
- A sprig of parsley or basil will garnish the prepared sauce.
- It can be served both in portioned bowls and in common dish for sauces.
- It can be combined not only with barbecue, but also with any other delicacies.
Other meat dishes
If we continue the topic of chicken fillet dishes, I recommend that you please your loved ones. This dish is prepared easily and quickly, and will not leave anyone unattended. The chopped chicken meat just melts in your mouth. By the way, for children these chops will be the highlight of the treats. And for meat lovers and proper nutrition, this dish will become the main dish during the meal.
You can do more hearty dish, having prepared . The cheese has a very delicate taste that will add sophistication to any product. A frequent guest on my holiday table are chicken chops with pineapple and cheese, baked in the oven.
Dear readers and readers, your opinion is very important to us. Be sure to write your notes and recipes of your favorite dishes in the comments. Tell us what dishes excite you. And all we can do is wish you bon appetit!
AND summer picnics I would like to remember the methods of cooking meat on the grill and fire. Chicken on skewers is perfect for culinary “training” - today we’re preparing chicken skewers in a frying pan!
Many people do not like chicken kebab, since the bird, especially its fillet, is rather dry and may indeed disappoint you in terms of juicy meat. Here, housewives usually have a dilemma of choosing between gentle and golden brown crust, inherent in any kebab. We try to make a crust and end up with dry fillet. We fry carefully, quickly and delicately without loss meat juice– it doesn’t look like kebab, since the crust hasn’t had time to form...
Now we will tell you and show you how to make sure that the chicken remains juicy on the skewers, and at the same time a beautiful visible blush forms on its surface. We will string the fillet onto skewers in a very extravagant way; we will surprise you not only with its taste, but also with its appearance!
Ingredients:
- chicken fillet – 2 pcs.;
- lemon (juice) – 0.5 pcs;
- honey – 1 tbsp;
- garlic – 1 clove;
- hot pepper – 0.5 tsp;
- paprika (pieces) – 1 tsp;
- olive/sesame oil – 2 tbsp;
- sesame – 1 tbsp;
- salt.
Cooking time: about 40 minutes
Servings: 2
Chicken skewers recipe:
1. In our case, we cut two fillet pieces from the chicken breast, simultaneously removing fatty inclusions, bones, etc. We wash the fillet, pat it dry and start slicing it; with such a “twisted” serving, this is perhaps the most important, but at the same time, not very complicated nuance.
Typically, chicken fillet consists of two parts - a large part and a small oblong piece. We cut off this small piece, and cut the large part as evenly as possible in thickness into two approximately equal halves. If your results are not the same in thickness, it doesn’t matter! You can take a kitchen hammer or just a rolling pin (it will be much more delicate in this case), lightly (!) beat it with a hammer or roll it over the surface of the fillet where there are thickenings. We also roll out a small piece with a rolling pin - it can make two strips for stringing on a skewer. Pledge beautiful presentation This dish is the same thickness of the fillet, the rest of the flaws are perfectly hidden in the folds!
2. Now cut into strips of equal height (meaning a height of about 2-2.5 cm). Try to maintain this size for all stripes. The third parameter - the length is no longer important here, since the strips will be strung exactly along their length.
3. Place the chicken strips in a deep bowl and start making the marinade. For it, mix honey, butter, chopped garlic and the juice of half a lemon/or lime.
4. Pour the marinade over the chicken, season with pepper, paprika and salt. Now we keep the strips in the cold for about 2 hours.
5. As soon as the chicken is marinated, take out the skewers and string the fillet onto them like fabric on a thread with a needle. The stripes take on a wavy, “twisted” appearance, hence the name! We remove the excess length of the skewer so that it fits completely into the pan.
6. Heat the oil and place the skewers in the frying pan.
7. Fry, turning occasionally, for about 10 minutes, i.e. no more than 3 minutes on each side. What is the secret of the marinade? The fact is that when fried, honey begins to caramelize and give the kebabs an appetizing rosy appearance. If during normal frying the fillet may already be completely cooked, but is still far from getting the crust, then in this case everything happens at the same time.
8. Immediately place the kebabs on a presentation plate with lettuce and herbs, you can sprinkle with sesame seeds. Let's help ourselves!
Chicken fillet skewers are ready! You can fry chicken fillet over an open fire in the same way.
Bon appetit!
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