And this time we will prepare this delicious chicken dish. It is believed that classic kebab is made from lamb or pork. But recently, chicken has become a more popular product. And it's not just about its lower cost. Poultry meat is much softer, and when properly fried, it even tastes better.
As for the choice of this or that part of the carcass, unlike pork meat, you can use whatever you like for chicken kebab. If you prefer wings, please take them; drumsticks, take drumsticks or breasts.
It is best to take meat from young birds, especially from broiler chickens. It is advisable to marinate each part of the carcass in a special marinade.
Breasts, for example, are marinated with mayonnaise and spices or garlic and lemon. Drumsticks and thighs - in vinegar or a mixture of several types of pepper. Wings – infused in a marinade of mayonnaise and ketchup.
For chicken kebab, you must use only fresh ingredients.
Meat is chickens no older than 1 year and weighing from 900 g to 2 kg. Poultry is best.
The carcass should not be frozen, but chilled.
How to marinate chicken kebab to make the meat juicy and soft
Before you start marinating, you need to decide on the dishes. It is best to marinate in glass, enamel or ceramic containers. It is advisable to exclude aluminum or wooden utensils. It is also undesirable to use plastic utensils.
Chicken meat is cut into 3x3 cm pieces. Onions are cut into rings. The dressing is prepared separately according to the selected recipe. After this, put the chicken with onion rings in a deep bowl, pour marinade over everything, mix and put in the refrigerator for an hour to marinate. After this, you can start grilling the kebab.
If you are using wings for barbecue, you can cook them either whole or cut in half. They are fried for 10-20 minutes until they acquire a dark shade.
The drumstick is tougher meat than the wings, so the marinade should soak them very well. A marinade with beer, soy sauce and onions works well for this.
First, rub the meat with salt, black pepper, as well as ground garlic and finely chopped basil and put it in the refrigerator for 20-30 minutes so that the meat is soaked. The onion is peeled, passed through a meat grinder and mixed with the remaining ingredients for the marinade. After this, the finished marinade is poured into the meat, everything is mixed and put in the refrigerator for two hours. The meat is fried for half an hour.
Chicken marinade recipes
There are a great many different recipes for marinades. However, there is a standard version of this sauce, to which you can add the ingredient that you like best.
chicken meat – 1 kg; fatty mayonnaise – 150 gr.; one onion; spices for chicken - 1 teaspoon; black pepper – 0.5 teaspoon; spicy mustard - 1 tablespoon; salt to taste.
What can be used in the marinade?
You can add ingredients like lemon juice, salt or soy sauce instead, onion, garlic and herbs to the above recipe. You can use kefir (yogurt) or ketchup (tomato paste), or sour cream. You can also add white wine to the marinade.
All this can be used individually or varied from one product to another. Here is the recipe for marinade with beer:
For 1 kg of chicken meat you will need 1 tsp. dry oregano, 0.5 liters of light beer, two onions, pepper and salt.
The meat stays in this marinade for about 3 hours. The next recipe is already non-alcoholic and includes kefir.
For 2 kg of chicken you will need 0.5 liters of full-fat kefir, 3 onions, 1 clove of garlic, spices.
After this marinade is poured over the meat, it is covered with a plate and a weight is placed on top. After two hours you can start grilling shish kebab. If you stick to the classic vinegar marinade, you can make this:
For 1 kg of chicken we take 3 onions, 1 tablespoon of wine vinegar, salt and pepper.
In this marinade, the meat is kept covered for about three hours. And this is a recipe for a marinade using mineral water.
chicken meat - 1.5 kg; mineral water (highly carbonated) – 0.5 l.; one onion; vinegar – 1 tablespoon; spices for chicken, salt and pepper to taste.
Here is another interesting, so to speak experimental, recipe for marinade with grapefruit.
For 1 kg of meat we take 2 grapefruits, 3 onions, 3 tbsp. l. soy sauce, pepper, bay leaf, barbecue seasoning.
The process of preparing shish kebab in this marinade is as follows. Squeeze the juice out of the grapefruit and pour it into the bowl with the chicken. Cut the onion into thin rings and put it there. Add soy sauce and spices. Mix everything and leave in the refrigerator for four hours. The container with shish kebab must be shaken periodically. After the marinating time has passed, you can fry the kebab.
Chicken in the oven on skewers
If you suddenly want barbecue, you can cook it in the oven quickly and easily. It is best to use chicken fillet for this purpose. You can prepare any marinade you like. Here we use the following recipe.
For 1 kg of chicken meat you will need 2 tablespoons of vegetable oil, two cloves of garlic, 1 tablespoon of sugar, 1 tablespoon of soy sauce, pepper and salt to taste.
How to cook chicken kebab in the oven?
We start by soaking the skewers in water. While they are soaking, cut the chicken into pieces.
Cut the onion into rings. We prepare the marinade itself by mixing vegetable oil, soy sauce, squeezed garlic and other ingredients. Add the prepared marinade to the meat, cover with film and put in the refrigerator for 2 hours.
After two hours, we take out the meat and string it onto skewers with an accordion.
After this, place the meat on skewers in an oven preheated to 180 degrees and bake for about 20 minutes.
During frying, you need to monitor the process and, when one side is fried, turn the pieces over to the other side. There is another option to make the dish tastier. To do this, peel the potatoes, cut them into pieces, add seasonings and place them on a baking sheet. Place the chicken skewered on top and put everything in the oven for 30-40 minutes.
Don’t forget to turn the kebab browned on top. As soon as a golden brown crust forms on all sides, the kebab can be taken out.
Chicken kebab in a jar (tastier than on the grill)
In addition to simply frying chicken kebab on skewers in the oven, you can also do this in a jar. Using a three-liter jar is even better than just frying meat. This prevents fat from splashing all over the oven and, at the same time, all this fat remains on the meat.
To prepare this shashlik we use the following recipe.
For 1 kg of chicken meat we need 1 tbsp. spoon of apple cider vinegar, 400 ml. refined oil, 1 tbsp. a spoonful of mustard, one onion, three tomatoes, one bell pepper, salt and seasonings to taste and, of course, skewers.
We start by preparing the marinade. Cut all the ingredients for the marinade and mix with each other. You can use a blender to get a homogeneous mass. While mixing with a blender, gradually add vegetable oil.
After the marinade is ready, pour it into the meat, mix and marinate for 2 hours.
After the marinating period has expired, take out the meat and thread it onto skewers. Meat can be alternated with tomatoes and onion rings.
Place the meat strung on skewers into jars, which we place in a cold oven. After this, turn on the oven and the frying process begins. In 20 minutes the kebab will be ready.
Marinade for chicken in soy sauce, honey and mustard
Marinating meat is intended not only to impart a certain taste to the meat, but also to soften it in order to reduce frying time. But, if we are talking about taste, then we start adding certain ingredients to the marinade. And if you start experimenting with a combination of various additives, the taste may turn out to be original. Let's try to prepare a marinade using soy sauce with the addition of honey and mustard.
For 1 kg. For chicken we need one tablespoon of honey, one teaspoon of mustard, one tablespoon of soy sauce, three cloves of garlic, one tablespoon of vegetable oil, spices and salt to taste.
Pour vegetable oil and soy sauce into a container. Stir well and add honey and mustard. Mix everything well again. Now we take the meat and rub it with garlic, salt and add spices. Then put it in a pickling container and fill it with marinade. Mix everything well, cover with a lid and put in the refrigerator for four hours. After this, we take out the meat, place it on skewers or skewers if we are baking it in the oven, and start frying.
Chicken kebab in kefir - recipe in 1 hour
Kefir marinade is quite easy to prepare. It doesn't require any special products unless you want to experiment. In standard form, we will need the following ingredients.
For 2 kilograms of meat, we will need half a liter of kefir, 4 medium-sized onions, 3-4 cloves of garlic, salt, spices to taste.
We start, as usual, by cutting the chicken into kebab pieces and putting them in a bowl. Salt and pepper, add grated garlic and seasonings. Mix everything well, then pour in kefir. Instead of kefir, you can use any other fermented milk product (yogurt, yogurt). All this is marinated for half an hour and then fried. Regardless of where you grill the kebab: on the grill or in the oven, do not forget to turn it over periodically.
Marinade for chicken kebab with vinegar
This is a classic vinegar marinade recipe. Most barbecue lovers prefer to marinate meat in vinegar. Preparing this marinade is quite simple. The vinegar solution is required in a 3% concentration.
Peel the onion and finely chop or grate it. Mix vinegar with water. Rub the chicken with salt and pepper and place in a bowl. Add sugar, onion, vinegar solution and mix everything thoroughly. The meat is marinated for about 10 hours, after which you can start grilling the kebab.
Marinade chicken breast kebab to keep the meat tender
Chicken breast can be marinated in any marinade. This is both classic vinegar and with various additives. Marinade with honey, in my opinion, is a rather interesting option for chicken kebab.
To prepare the honey marinade, we need 4 tablespoons of honey, dry spicy herbs, 2 tablespoons of soy sauce, 5-6 tablespoons of olive oil, pepper to taste.
There is no need to add salt here, since the composition includes soy sauce, which will give a salty taste. Prepare the marinade as follows: melt the honey in a water bath. To do this, place the container with honey in a saucepan with water and heat it on gas, stirring continuously. Mix liquid honey with soy sauce, add olive oil and mix everything well. Add dry herbs and pepper. Pour all this into a container with meat and marinate for about an hour. After this, you can start grilling the kebab.
Before you start preparing delicious chicken kebab, here are a few tips.
- before marinating, the meat must be washed and dried
— for barbecue you need to use only a fresh carcass, and it is better if it is chilled and not frozen
— a little more salt is added to the chicken kebab than when preparing it normally. But if you use soy sauce, you don't need to add salt.
— any crushed and fried nuts will go well in chicken marinade
- if you use garlic for chicken marinade, then it must be thoroughly chopped. This can be done either with a garlic press or through a meat grinder.
— It is advisable to add vegetable oil to the marinade. You can use not only sunflower, but also olive. Then your kebab will get a beautiful golden crust and will not burn.
- the meat must be turned over the fire and the more often the better.
If you approach the process of preparing chicken kebab correctly and creatively, it will turn out delicious.
Good luck in your culinary endeavors and bon appetit!
Most people love such aromatic and tender meat. But, unfortunately, it is not always possible to go out into nature. Therefore, we will tell you how to make chicken kebab not only on the grill, but also in the oven and in a frying pan.
How to marinate in sour cream?
Ingredients:
- chicken breast – 0.3 kg;
- salt, spices for grilled meat - to taste;
- bacon – 0.15 kg;
- onion – 1 head;
- sour cream – 0.2 kg;
- garlic – 2 cloves.
Preparation:
- Cut the onion into thin half rings.
- Finely chop the garlic with a knife.
- Chop the dill very finely.
- Place sour cream in a deep container. Add onion, garlic and dill to it. Mix the marinade, add salt and grill spices.
- Rinse the chicken several times and cut it into large cubes. If the meat falls into fibers and does not hold its shape, freeze it. Let the fillet sit in the freezer for a short time, about an hour. After this, the chicken will be easy to cut and the cubes will be even.
- Place the fillet in the marinade. Pat the meat thoroughly so that the sauce is absorbed into it.
- Place the chicken breast in the refrigerator. Let it marinate for at least 4 hours.
- At this time, you still need to prepare the skewers. Place them on a baking sheet and cover with cold water for 2 hours. Then, during frying, they will not burn.
- When the meat is marinated, you need to wrap it in bacon. It is this that will give the kebab juiciness. Wrap all fillet pieces in bacon.
- Place 3 pieces of chicken breast on each wooden skewer.
- Now heat the grill pan and fry the skewer with meat on all sides until golden brown. If you don’t have such a frying pan, use regular utensils, but then the kebab won’t have appetizing stripes.
- Chicken in sour cream is ready. Serve with vegetable salad.
Marinate chicken for shish kebab in beer (with lemon)
Meat can be baked both in the oven and on the grill.
Ingredients:
- light beer – 0.7 l;
- chicken drumsticks – 4 kg;
- lemon;
- mayonnaise – 0.2 kg;
- onions – 3 heads;
- salt, seasoning for barbecue.
Procedure:
- Rinse all the drumsticks and place them in a large saucepan.
- Cut the onion into thin rings and add it to the drumsticks.
- Add beer and sour cream to the meat.
- Cut the lemon in half and squeeze all the juice into the meat.
- Add barbecue seasoning and salt to the drumsticks. Mix the meat and sauce thoroughly until it is evenly distributed.
- Leave the drumsticks to marinate for 3 hours. This time will be enough.
- After the specified time has passed, prepare the kebab in any convenient way.
Chicken kebab in the oven on skewers (With vinegar and onions)
Includes:
- chicken fillet – 2 pieces;
- dill or parsley – 1 bunch;
- onion – 3 heads;
- vegetable oil - for greasing the baking sheet;
- vinegar - 2-3 tbsp. spoons;
- barbecue seasoning and salt - to taste.
Procedure:
- Cut the fillet into cubes 4-5 centimeters in size.
- Onion - in rings.
- Place sliced breasts in a large bowl. Add chopped onion, table vinegar, seasonings and salt to it.
- Stir the chicken and marinade several times. Leave the meat to marinate overnight.
- Fill a bottle with cold water and place wooden skewers in it for several hours.
- When the breast is marinated, you can continue the cooking process.
- Set the oven temperature to 180 degrees.
- Place chicken on skewers. Place them on a greased baking sheet. If you are using a silicone mold, there is no need to grease it.
- Leave in the oven until ready.
- After 20 minutes, turn the fillet over so that there is a delicious crust on all sides.
- Finely chop a bunch of dill.
- Shish kebab with vinegar is ready! Serve it along with mashed potatoes. When serving, sprinkle the dish with chopped dill.
Marinade for chicken with soy sauce and honey
This is a very interesting option because it involves sweet honey and salty sauce. Often, the breast in this marinade is fried in a frying pan. But you can cook this kebab in other ways.
Ingredients:
- chicken fillet – 2 kg;
- sweet pepper – 2 pieces;
- soy sauce – 0.1 l;
- vegetable oil – 0.05 l;
- honey - 5-6 tbsp. spoon;
- salt and pepper - to taste;
- garlic – 2 cloves;
- onion – 5 heads.
Preparation:
- First, you need to melt the honey. This can be done in a water bath or in the microwave.
- Pour the melted honey into a large saucepan. Add soy sauce and salt. Mix the mixture thoroughly.
- Add vegetable oil and ground pepper to the marinade. Whisk the sauce until smooth. The marinade for chicken kebab is ready.
- Cut the fillet into equal cubes.
- Onion - in rings.
- Pepper - rings or large cubes. If possible, take multi-colored peppers.
- Crush the garlic using a press.
- Place the chopped vegetables and meat in a saucepan with the sauce. Mix everything and leave to marinate at room temperature for 2 hours.
- Now prepare the shish kebab. While frying, baste it with the remaining marinade.
Chicken kebab in kefir
Sour kefir is not suitable for this recipe. Also, it should not be low-fat.
Compound:
- fillet – 1 kg;
- salt, barbecue seasoning and pepper - to taste;
- onion – 0.3 kg;
- fresh herbs (dill or parsley) - 1 bunch;
- kefir – 0.5 l;
- garlic – 4 cloves.
Preparation:
- Cut the chicken fillet into large cubes.
- Onion - in wide rings. Its width should be about 5 mm.
- Crush the garlic using a special device.
- Now place the chopped fillet, onion and garlic in a large saucepan. Mash the ingredients so that the meat absorbs the vegetable juices.
- Pour half a liter of kefir into the pan.
- Finely chop the parsley.
- Add chopped parsley, salt, seasoning and pepper to the marinade pan.
- Stir the meat in the sauce several times and place the pan in the refrigerator. The kebab should be marinated for about 10 hours, but longer is better. If you don’t have time to wait, then take out the meat after 6 hours.
- Thread the marinated meat onto skewers. Grill shish kebab outdoors, on the grill. Build a fire and wait for the coals to burn out. Then, fry the chicken on all sides over hot coals. Make sure there is no fire. Also, you can make this kebab in the oven or on a grill pan.
- Serve the kebab hot, along with pita bread or fresh vegetables.
With lime and herbs
Ingredients:
- chicken fillet – 0.7 kg;
- fresh dill - half a bunch;
- onions – 0.3 kg;
- honey – 0.2 kg;
- garlic – 2-3 cloves;
- salt, ground pepper and coriander - to taste;
- lime – 0.3 l.
Procedure:
- Cut the chicken into large cubes. Their length should be about 7 centimeters.
- Chop the onion into rings.
- Crush the garlic with a press.
- Prepare a large bowl in which to marinate the fillets. Pour lime juice into it, add chopped dill and liquid honey. Then pepper, coriander, salt. The sauce is ready, pour about half a glass of marinade into a separate container, it will come in handy during cooking.
- Now add onion, garlic and chopped meat to the sauce.
- Rub the meat in the marinade and place it in the refrigerator for 2 hours.
- Thread the marinated chicken onto skewers or wooden skewers. Don't forget about the onion rings; place them near the meat too.
- Grill the kebab on the grill or grill. 10 minutes before cooking, remove the reserved marinade and brush the meat with a special brush.
- Serve the kebab with your favorite side dish or grilled vegetables.
Spicy marinade for chicken fillet
If you like spicy meat, we suggest making shish kebab in a soy-mustard marinade. In addition, this is a very simple and quick preparation option.
The composition will include:
- chicken drumsticks or fillets – 0.8 kg;
- mustard – 2 tbsp. spoons;
- salt, suneli hops and pepper - to taste;
- soy sauce – 2 tbsp. spoons.
Procedure:
- Pour soy sauce into the pan. Add mustard to it.
- Crush the garlic in a garlic press. Transfer it to the sauce.
- Add salt, pepper and a few tablespoons of khmeli-suneli to the mustard mixture.
- Rinse the chicken meat. If it's sirloin, cut it into cubes.
- Place the chicken in the mustard marinade and leave it in the refrigerator for several hours.
- Prepare marinated chicken in any convenient way. We recommend cooking this meat in the oven at 180 degrees. Approximate baking time is 40-50 minutes.
With ketchup and olive oil
Ingredients:
- drumsticks – 8 pieces;
- honey - 1 tbsp. spoon;
- lemon – ½ piece;
- thyme (powder) – 1.5 tbsp. spoons;
- ketchup – 5 tbsp. spoon;
- salt and pepper - to taste;
- olive oil – 5 tbsp. spoons
Procedure:
- Pour olive oil into a large container. Add 5 spoons of ketchup to it.
- Squeeze the juice out of half a lemon and add it to the ketchup.
- Melt the honey and add it to the marinade. Add more salt, thyme and pepper. Mix the sauce well.
- Rinse the drumsticks and place in the sauce. Marinate them for about 2 hours.
- Place the prepared meat on the grill, fry the chicken until cooked on both sides. This will take about 30 minutes.
Also, along with the meat, you can grill fresh vegetables and serve them all together.
With mineral water (with mayonnaise)
Components:
- fillet – 1 kg;
- mineral water (highly carbonated) – 1 glass;
- onion – 1 head;
- mayonnaise – 0.2 kg;
- garlic – 2 cloves;
- salt and red pepper (ground) - to taste;
Procedure:
- Wash and cut the fillet into large cubes. Transfer the meat to a large saucepan.
- Grate the onion on a coarse grater or pass through a meat grinder. This method will help the onions release all their juice and feed the chicken with it. If you want to string the onion onto a skewer along with the meat, take another onion and cut it into rings.
- Grate the garlic on a fine grater.
- Add garlic, a glass of sparkling water and onion pulp to the chicken. Mix everything, add mayonnaise, salt and red pepper.
- Leave the meat to marinate for several hours. Ideally - for the whole night.
- After the specified time, distribute the meat among the skewers.
- Fry the chicken on all sides over burnt coals. Roast for about 20 minutes. Serve with fresh herbs.
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 you plan to grill chicken fillet kebab, 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 by 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 ready-made 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 meat, even tough ones);
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.
Fry shish kebab cut from chicken breasts for 15 minutes over high coals and 20 minutes over low coals.
How to grill chicken breast shish kebab
Products
Chicken breast fillet - 2 kilograms
Onions - 2 large heads
Lemon - 1 large
Olive oil - 100 milliliters and 10 milliliters for greasing the barbecue grill
Sweet dried paprika - two large pinches
Pepper - to taste
Salt - half a teaspoon
How to grill chicken breast shish kebab
1. Wash the chicken fillet and dry with a paper towel.
2. Cut each piece of fillet crosswise into two pieces.
3. Wash the lemon, cut into slices 5 millimeters thick.
4. Peel the onions and cut into half rings 0.5 centimeters thick.
5. Place pieces of chicken fillet, onion, lemon slices into a large bowl, add salt and pepper, sprinkle with two large pinches of paprika, pour in the oil, and stir vigorously with your hands wearing plastic gloves for several minutes until the juice is squeezed out of the lemon.
6. Place a plate on the meat with a diameter approximately equal to the diameter of the bowl, place something heavy on top of the plate (a jar of water, a large stone) so that the meat is under pressure, place in the cold for at least 1 hour.
7. Grease the grill grate with olive oil so that the kebab does not stick to it during frying.
8. Place pieces of chicken fillet on a greased grill so that they do not touch each other too much, otherwise the meat will take longer to cook and dry out - you can put onions between the pieces of meat.
9. Place the grill with meat on the grill, fry for 20 minutes, turning the grill periodically - it is important not to dry out the meat.
10. Check readiness by piercing the meat with a fork - clear juice should come out of the finished chicken fillet.
Juicy chicken breast kebab
Products
Chicken breast fillet - 2 kilograms
Carbonated mineral water - 500 milliliters
Olive oil - 100 milliliters
Lemon - 1 piece
Onions - 3 large heads
Dried rosemary - 1 tablespoon
Salt - half a teaspoon
Pepper - to taste
How to fry juicy chicken breast kebab
1. Wash the chicken fillet.
2. Cut each piece of chicken fillet into portions - preferably square ones, so that they fit comfortably on the grill.
3. Wash the lemon, cut into 7 mm rings and remove the seeds.
4. Peel the onion, cut into 7 mm rings and divide the rings among themselves.
5. Put onion, lemon slices in a bowl, pour in olive oil, mineral water, salt, pepper, and a pinch of rosemary.
6. Place chicken pieces into the marinade and mix with your hands, squeezing the juice from the lemon slices.
7. Place a plate on the meat with a diameter approximately equal to the diameter of the bowl, place something heavy on top of the plate so that the meat is under pressure, place the meat in the marinade in the cold for 4 hours.
8. Thread marinated pieces of chicken breast onto skewers alternately with onion rings.
9. Place the skewers with meat over the coals, fry for 10-15 minutes, turning the skewer so that the meat cooks evenly, but does not dry out.
Fkusnofacts
Chicken breast barbecue meat must be marinated. Although even after this it may turn out to be dry and harsh. To prevent the chicken fillet from drying out, it is recommended to use liquid marinade.
It turns out very tasty, juicy and healthy. After all, white poultry meat is particularly nutritious and high in protein. 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;
- allspice peas - 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 preparing the aromatic sauce, in which the fillet should be marinated for about 3-4 hours.
Chicken breast shashlik: marinade and its preparation
To create the sauce, you need to mix in one bowl thick 35% sour cream, chopped herbs, spicy tomato paste, peppercorns cut into rings and the laid out ingredients must be mixed with a large 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 the fillet becomes soft. 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 a hearty side dish in the form of boiled or mashed potatoes, rice, buckwheat, pasta, etc. Also, you should definitely serve ketchup with the white meat poultry kebab.
Loading...
