Delicious chicken kebab recipe. The most delicious chicken kebab recipes - we cook at home and on the street. Cooking juicy kebab with kefir

Good afternoon friends!

I continue the selection of meat dishes, and today we have chicken kebab and recipes for the most delicious marinades to make the meat not only soft, but also juicy. Poultry shish kebab on the grill turns out no less tasty than lamb.

Poultry meat is of great importance in nutrition, as it contains a significant amount of protein. Most families around the world give their preference to chicken. In winter we enjoy cooking. And with the onset of spring and warmth, everyone has a picnic! We open the season of work on a summer cottage, with a fire and smoke, and the appetizing smell of fried kebabs.

If you read the article to the end, you will also learn these secrets.

How to marinate chicken for barbecue so that the meat is juicy and soft

STEP 1. First of all, you need to choose the meat. In numerous chicken shops you can always buy chilled broiler chicken weighing 1 - 3 kg, no older than one year.

When purchasing poultry, you should pay attention to its freshness, fatness, grade and age.

If you take a whole carcass, then it is not at all difficult to cut it up according to this scheme.

Or you can take ready-made kits for barbecue or chicken legs. Wings, drumsticks, thighs, legs, and breasts will be used.

STEP 2. We are preparing a marinade; it will be special for different parts of the carcass, and it is best to prepare it in glass, ceramic or enamel containers to prevent oxidation.

For dry breast, mayonnaise (sour cream) is better; for wings, sweet and spicy ingredients; for legs and thighs, soy sauce with freshly squeezed juices.

Any marinade consists of three basic ingredients - acid, oil and seasoning.

For acid use:

vinegar (apple, natural, wine)
juice (lemon, pomegranate, pineapple, kiwi, onion)
wine (white)
soy sauce
dairy products
mustard
tomato paste

As you know, the taste of spices is revealed more clearly in oil, add one teaspoon, this will be enough.

A better choice would be olive, sunflower, and various sauces based on vegetable oils.

Use spices, they not only improve the taste, but also retain juice and soften the meat.

When using spices, it is important to know when to stop. A large amount of aromatic spices can spoil the taste of the dish, so take them in small quantities.

nutmeg
onion garlic
coriander
tarragon
thyme
pepper (black, allspice, paprika, chili)
greens (parsley, dill)
basil
store-bought seasonings

STEP 3. The marinating time for different parts of the carcass is different. If one hour is enough for the breast, it is better to cook the leg in the evening and leave it in the refrigerator until the morning. There is no need to greatly soften the chicken, so the marinade is made to add flavor and make the kebab more juicy.

You should not keep meat in the marinade for too long; it will become sour and tasteless. Also, you should not mix several marinades in one recipe.

All types of marinades differ not only in the composition of the original ingredients, but also in their consumer properties.

They can also be classified depending on the type of product that will be marinated. Each of them has its own unique components.

The most common types: lemon, mustard, wine, soy, kefir, beer, mayonnaise, and onion and vinegar.

5 most delicious marinades for chicken kebab to keep the meat tender

Honey and soy marinade for chicken wings

The resulting wings are crispy, with a sweet-spicy ginger flavor that will lick your fingers!

Ingredients:

wings-1 kg
soy sauce-150 gr.
honey (sugar) - 1 tsp.
ginger root-3 cm
garlic - 2 cloves
chili pepper - 1 tsp.
oil (sesame, olive)

Preparation:

Cut the wing into 3 parts at the joints. Use the two meatiest parts.
Since it is covered with thick skin, it is necessary to make cuts for better marinating.
Place the chopped wings in a large glass bowl and add all the ingredients.
Grate the garlic and ginger root on a fine grater. Mix everything, cover with cling film and leave in the refrigerator overnight.

Sour cream marinade for chicken kebab from Stalik Khankishieva recipe video

Ingredients:

chicken - 1.5 kg
orange zest - 2 tbsp. l.
black peppercorns - 2 tsp.
salt-1/2 tbsp. l.
lemon juice - 1/2 lemon
olive oil - 2 tbsp. l.
sour cream-5 tbsp. l.
saffron infusion - 2 tbsp. l.
onions - 3 pcs.

for lubrication when frying:

saffron infusion - 2 tbsp. l.
melted butter - 3 tbsp. l.
water-100 ml
lemon juice - 1/2 lemon

Quick kefir marinade for chicken kebab

Ingredients:

thighs (breast) - 1 kg
kefir-1 liter
onions - 4 pcs.
garlic-3-4 cloves
spices, salt to taste
greens (dill, parsley, mint) - a bunch
ground black pepper-1/2 tsp.
vegetable oil-1 tbsp. l.

Preparation:

Wash the thighs well and dry.
Grind the onion in a blender to onion puree. This is done so that each piece is saturated with onion juice as much as possible.
Peel the garlic and grate it on a fine grater.
Chop the parsley, dill and mint coarsely.
Fry black peppercorns in a dry, hot frying pan until the dry, wrinkled peas become round with a smooth surface. After this, they must be crushed in a mortar. Now the pepper will release all its flavor!
In a separate bowl, mix grated garlic, salt, ground black pepper, and onion, chopped with a blender.
Rub the thighs with this mixture.
Place in a large bowl and pour in kefir (yogurt, sour cream, homemade mayonnaise), add butter, chopped herbs. Mix well. Oil allows spices to better reveal their flavor; just a little bit is enough.
Add your favorite spices. I like cumin and rosemary. Turmeric adds a beautiful color to the finished dish. You can sing an ode to ground ginger; its multifaceted taste, sharp, tart and scorching, cannot be replaced by anything. Half a teaspoon will be enough. The main thing here is to know when to stop. A large number of aromatic spices can spoil the taste of the dish.
Marinate for 2-3 hours, under pressure. Using a good set of spices, chicken turns out softer and tastier.
When threading the thighs onto skewers, it is necessary to remove excess onions and chopped herbs. You can fry on a barbecue grill or on regular skewers.

Classic marinade for preparing chicken kebab

This marinade is prepared with vinegar. Dilute ordinary vinegar with cold boiled water to a 3% percentage concentration. Don't forget that vinegar makes the meat coarser, and therefore it can be replaced with apple or wine.
Rinse the meat well, dry and cut into rectangular pieces.
Sprinkle with pepper, onions cut into half rings, parsley, and sprinkle with natural apple cider vinegar.
Add a little vegetable (olive) oil and bay leaf. Add salt, mix everything and let sit for 1-2 hours.

Beer marinade for chicken wings

Ingredients:

wings-1 kg
dark beer-0.5 l
onion-300 gr.
salt pepper
basil + mint - 1 tsp.
garlic-3 cloves
olive oil - 1 tbsp. l.

Preparation:

It is best to use wings, wash them well and dry them.
Cut the onion into rings, squeeze a little with your hands until the juice releases.
Grate the garlic on a fine grater.
Place prepared ingredients in a large glass bowl.
Add salt, pepper and spices, mix the butter.
Pour beer, cover with cling film, leave for 3 hours at room temperature.
The final product is a beautiful brownish-red color, soft and juicy. The alcohol will evaporate and the pleasant taste of garlic and beer malt will remain.

How to cook chicken kebab at home

If you marinated chicken, and suddenly the sky became cloudy and a long and tedious rain began to fall, don’t worry and cook the kebab at home in the oven. It has its advantages - you don’t have to work hard and light a fire, but it will still turn out delicious, although without the smell of smoke.

Chicken in the oven on skewers, marinated with pineapple juice and soy sauce. Step-by-step recipe with photos

Required ingredients:

chicken fillet-1 kg
pineapple - 1 pc.
soy sauce-100 ml
olive oil - 1 tbsp. l.
pepper
garlic-3-4 cloves

Step-by-step preparation:

Cut the chicken fillet into thin strips.

Crush the garlic with the wide side of a knife and chop finely.

Peel the pineapple, cut into pieces and pass through a juicer.

Place the chopped fillet in a deep bowl, add garlic, soy sauce, olive oil, pineapple juice, black pepper. Mix everything, close the lid and leave to marinate for 1 hour.

While the marinade is preparing, let's take care of the skewers. They must be selected according to the size of the dish, soaked in advance and kept in water. This is done so that they do not burn when frying in the oven.

Do you want a dish with a smoky flavor? Place wood chips soaked in cognac on the bottom of the baking sheet, cover the top with food foil, and make punctures in several places.

Thread the prepared fillet onto skewers using an accordion.

Place the skewers in the oven for 30-40 minutes, cook at 180 degrees.

It is very important not to overcook the tender chicken meat so that it does not become dry. It turns out like on a grill, with the smell of smoke. Bon appetit!

Chicken kebab in a jar

When choosing meat, pay attention to its freshness, fatness, grade and age. It is advisable to take a chilled carcass.
Choose the right container for marinating, excluding aluminum, wooden and plastic containers.
Follow the three principles of marinating meat.
Use honey and freshly squeezed juices (lemon, orange, pineapple, etc.) for poultry.
It is advisable to cut the meat into equal pieces so that it is equally soaked and well-fried.
For coals, use birch firewood, or trunks of dried fruit trees; they burn with almost no smoke and produce a lot of coal. Do not use coniferous trees, as well as various ignitions.
The resulting coal should be sprinkled with coarse table salt in an even layer. You will get dry hot heat. The flames will not break through and there is no need to spray or pour water on them.
It should be fried over smoldering coals with good heat.
Turn the skewers several times as they fry. At this stage, it is important not to overcook and preserve the juice.

If you follow these simple tips and approach the cooking process with imagination, you will definitely succeed.

Today, you can easily buy ready-made marinades in supermarkets, but there is one “but”: preservatives, which are stuffed into all products. So prepare it yourself at home and turn ordinary food into a masterpiece of culinary art.

Needless to say, marinade is simply an irreplaceable thing when you cook any meat, while chicken becomes especially juicy, soft and aromatic with it. We will tell you how to prepare the right marinade for chicken kebab, which you will definitely need when you decide to cook this delicious tender meat over the fire.

Despite the fact that traditional kebab is usually prepared from pork or lamb, chicken kebab will turn out no less tasty, especially if it is properly marinated. In addition, poultry kebab has its advantages - marinating does not take much time, the meat always turns out incredibly tender, and if for other types of meat there are recommendations for choosing certain parts for a good kebab, then in the case of chicken there is absolutely no choice not limited - it can be breasts, wings, thighs, and drumsticks. And with a good marinade, such a kebab will turn out simply fantastic! Already want to try it? “Culinary Eden” will be happy to share valuable tips and recipes with you!

Tender chicken meat does not require the use of a “vigorous” marinade to soften the flesh, so the main purpose of marinades here is to give the meat certain flavor notes and juiciness. So, what ingredients can be used to prepare a marinade for chicken kebab? Onions, garlic, mineral water, kefir, yogurt, sour cream, mayonnaise, ketchup, tomato paste, soy sauce, mustard, beer, honey, wine, citrus fruits (lemon, orange, grapefruit, lime), sour fruit juices (apple, pineapple, pomegranate), adjika and hot sauces (for example, Tabasco) will be an excellent basis for delicious marinades.

The most commonly used marinade for chicken kebab is a kefir-based marinade. Due to its acidity, this product makes meat fibers even more tender, and thanks to its dense texture, it evenly covers pieces of meat and allows you to get a golden brown crust during frying. By the way, adding ground turmeric or ground sweet paprika to the marinade, as well as using marinades based on ketchup and tomato paste, also gives an appetizing golden crust. It is worth noting that dense fatty components, such as kefir or vegetable oil, form a thin film on the surface of the meat, thanks to which all the juice remains inside the meat and does not leak out during frying.

Another of the most popular marinade options for chicken kebab is a soy sauce-based marinade, which can be supplemented with various ingredients, such as honey or lemon juice, which can beneficially enrich the taste of the meat. Marinating chicken kebab in sweet marinades with the addition of orange or pineapple juice, honey or red dessert wine is considered very non-trivial. Such marinades allow you to take a completely new look at poultry kebab, expanding the horizons of taste. There is no doubt that your marinade will be a win-win in any case if you add onions to it - this vegetable intensively releases juice, soaking every piece of meat with it, so you can be sure of the juiciness of the kebab. You should be especially careful with marinades that use vinegar (table, wine or apple) - such marinades quickly soften meat fibers, so meat should be kept in them for no more than an hour. And finally, about spices. Coriander, marjoram, ginger, a mixture of peppers, turmeric, paprika, basil, oregano, savory, thyme and rosemary will add delicious spicy notes to your kebab and make its taste unforgettable.

Marinade for chicken kebab involves the use of special dishes - these should be glass, enamel or ceramic containers. Aluminum, wood and plastic utensils are immediately excluded. On average, chicken marinates anywhere from 30 minutes to 3 hours, with chicken wings requiring the least amount of time, while tougher drumsticks need a better marinade treatment. Tip: Even if you don't eat the skin, don't remove it from the chicken while marinating and frying - the presence of fat will make the meat juicier.

Choose a marinade for chicken kebab to suit your taste, and let your smoky dish turn out to be the most delicious and appetizing!

Kefir marinade with onion and parsley

Ingredients:
1 kg of onion,
500 ml kefir (3.2%),
1 bunch of parsley,
2 tablespoons of spices for barbecue or chicken,
1 teaspoon salt,
ground black pepper to taste,
2 kg of chicken meat.

Preparation:
Place chicken in a large container. Cut the onion into half rings and add to the chicken, lightly mashing the onion with your hands. Pour in kefir, add spices, salt and pepper to taste. Add coarsely chopped parsley - there is no need to chop the greens here, since before frying it will have to be removed from the meat so that it does not burn. Mix the meat and marinade thoroughly. Marinate chicken for 2 to 3 hours in a cool place.

Ketchup marinade for chicken kebab

Ingredients:
250 g ketchup,

dried oregano and dried basil to taste,

1 kg of meat.

Preparation:
Mix ketchup, oil and spices in a bowl. Add salt and pepper to taste. Evenly coat the pieces of kebab meat with the resulting marinade and let stand for 30 minutes.

Sour cream marinade with soy sauce and mustard

Ingredients:
5 tablespoons of low-fat sour cream,
3 tablespoons soy sauce,
1 tablespoon mustard,
1 tablespoon dried Provençal herbs,
2 teaspoons ground ginger,
salt to taste,
600-700 g chicken meat.

Preparation:
Mix all the above ingredients in a small container until a homogeneous consistency is obtained and brush the chicken meat with the marinade. Leave to marinate for about 1.5-2 hours.

Onion and soy sauce marinade

Ingredients:
5-6 medium sized onions,
5 tablespoons soy sauce,
4 tablespoons vegetable or olive oil,
4 tablespoons lemon juice,
2-3 cloves of garlic,
2 kg of chicken meat.

Preparation:
Mix soy sauce, lemon juice and black pepper. Place the chicken in a large container, pour in the oil and mix thoroughly with your hands. Add the onion, cut into thin half rings, mashing it with your fingers, and the garlic passed through a press. Mix well. After this, pour in the soy mixture and stir again. Marinate the chicken for 2 to 3 hours in the refrigerator.

Honey-orange marinade for chicken kebab

Ingredients:
100 ml liquid honey,
2 oranges,
2 tablespoons vegetable oil,
2 teaspoons curry,
ground chili pepper to taste,
salt to taste,
800 g chicken meat.

Preparation:
Squeeze the juice from the oranges, pour the juice over the chicken meat and let stand for 15-20 minutes. After this, brush the chicken with marinade made from a mixture of honey, vegetable oil and spices. Marinate for 1.5-2 hours.

Lemon marinade for chicken skewers

Ingredients:
2 lemons,
150 ml vegetable or olive oil,
2-3 cloves of garlic,
1 bunch of greens (dill, parsley or cilantro),
salt and ground black pepper to taste,
700 g chicken meat.

Preparation:
Mix squeezed lemon juice, chopped garlic, chopped herbs and oil. Add salt and pepper to taste. Stir until the salt is completely dissolved. Marinate the chicken meat in the resulting marinade for 1.5-2 hours.

Marinade for chicken kebab made from kvass, mustard and garlic

Ingredients:
400 ml bread kvass (preferably homemade),
2 tablespoons mustard,
1 tablespoon honey,
5-7 cloves of garlic,
salt and ground black pepper to taste,
1 kg of chicken meat.

Preparation:
Mix kvass, mustard, honey and chopped garlic. Pepper, pour the resulting marinade over the poultry meat and leave for 2-4 hours. Salt the kebab just before grilling.

Beer marinade with onion and lemon

Ingredients:
0.5 l of light beer,
3-4 onions,
1 lemon,
salt and spices to taste,
1.5 kg of chicken.

Preparation:
Rub the chicken meat with spices and salt. Mix beer with lemon juice and pour the resulting mixture over the meat. Add onion cut into rings or half rings. Mix well with your hands and let marinate for several hours.

Marinade for chicken kebab is an integral part of the meat preparation process. Marinating chicken does not take much time, and various variations of the marinade allow you to prepare chicken kebab in completely different ways each time, delighting your loved ones with the delicious taste of this wonderful dish. Bon appetit!

Traditional kebab is made from lamb, but today there are many varieties of this dish - kebab from pork, veal, fish, vegetables and, finally, a trend in recent years - chicken kebab. Chicken kebab has a lot of advantages: it is a very budget-friendly dish, it can be cooked both on the grill and in a traditional home oven, chicken is easily digested by the body.

Chicken kebab - food preparation

To prepare shish kebab, all parts of the chicken are used, these can be wings, thighs, breast, drumstick, and in some cases even the back. However, there are certain nuances that can be used to make meat especially aromatic and tasty. The fillet shashlik turns out to be a bit dry, so soak it in the marinade more thoroughly. Thighs are ideal for chicken kebab; they are the juiciest and softest. Whether to remove the skin from the chicken is decided by the person preparing this dish; the fact is that the skin sometimes burns over the fire and creates some difficulties, but it is the skin that makes the meat fattier.

Chicken kebab - marinade preparation

The marinade for chicken depends on the taste of the person preparing the dish or on the preferences of the guests. Preparing the “dressing” does not take much time; the main thing is to know exactly which components are combined with each other. Marinade for chicken kebab can be prepared on the basis of mayonnaise, kefir, ketchup; oranges, honey and even pineapples are often used in sweet and sour versions of the “filling”. Usually vinegar or lemon is added to the marinade.

Chicken shish kebab with garlic

Ingredients:
- 1 kilogram of chicken fillet;
- 6-7 cloves of garlic;
- greenery;
- salt;
- ground black pepper (to taste);
- 3 tablespoons of vegetable oil.

Cooking method: Chicken fillet is cut into small pieces and placed in a deep bowl. The garlic must be crushed with a knife so that it gives its aroma to the chicken, then finely chop, finely chop the greens, add all this to the chicken, then add salt, ground black pepper, pour in vegetable oil. The chicken should be thoroughly mixed, rubbed with marinade, and placed in a cool place for several hours (or up to a day). Place the meat soaked in marinade on skewers and fry on the grill.

Chicken fillet shashlik with mayonnaise

Ingredients:
- 1 kilogram of chicken fillet;
- 1 onion;
- 100 grams of mayonnaise;
- salt;
- ground black pepper.

Cooking method: Cut the chicken fillet into pieces, add salt and pepper. Cut the onion into rings, add mayonnaise, mix and put in a cool place (one hour of marinating is enough, but the longer the period, the tastier).
Place the meat soaked in marinade on skewers and fry on the grill.

Chicken fillet shashlik in ketchup

Ingredients:
- 1 kilogram of chicken fillet;
— 100 grams of ketchup;
- salt;
- ground black pepper.

Cooking method: Cut the chicken fillet into pieces, pour in ketchup, add salt and pepper. Marinate for one hour to a day, grill the kebab over the fire.

Chicken kebab in kefir marinade

Ingredients:
- 1 kilogram of chicken;
- green onions (ratio with chicken 1:2);
- 100 grams of kefir;
- salt;
- ground black pepper.

Cooking method: cut the chicken, mix with onion, salt, kefir and pepper, leave to marinate in the refrigerator for 3 hours. Before skewering the onion, it is better to remove it so that the finished meat does not become bitter. Fry on the grill, such a dish can be considered almost high in calories.

Chicken kebab in sweet sauce

Ingredients:
- 1 kilogram of chicken;
— 1 tablespoon of natural honey;
- 1 teaspoon of soy sauce;
- 3 tablespoons of orange or pineapple juice;
- salt;
- ground black pepper.

Cooking method: mix the ingredients and let the kebab brew in a cool place for 2 hours. It is better to cook sweet kebab on the grill, but the main thing is that it does not burn, and this can happen quite quickly, since a honey crust instantly appears on the fire.

Chicken kebab in tomatoes and white wine

Ingredients:
- 1 kilogram of chicken;
- 1/2 glass of white wine;
- 3 onions;
- 3-4 tomatoes;
- salt;
- ground black pepper;
- coriander;
- garlic;
- 1/2 lemon juice.

Cooking method: Rub the chicken with garlic, pepper, salt and coriander. Cut the onion into rings, tomatoes into slices. Mix lemon juice and white wine in a separate bowl. Combine chicken, marinade, tomatoes and onions in a deep bowl. Let the kebab marinate for 3-4 hours. Grill chicken shish kebab on coals.

Chicken kebab with zucchini

Ingredients:
- 1/2 kilogram of chicken fillet;
- 1 zucchini;
- 1/2 red onion;
- 2 tablespoons of olive oil;
- 3 tablespoons of red wine vinegar;
- 1 teaspoon oregano;
- 1/4 cup yogurt;
- 1/2 cup feta cheese;
- ground black pepper;
- 1 cup mint leaves;
- salt.

Cooking method: Cut the zucchini into slices, chicken fillet into pieces, onion into rings. Add oil, seasonings, half the vinegar and salt. The marinating process takes 30 minutes. The kebab is cooked on the grill, place zucchini cubes, onions and meat on skewers, fry for 10-15 minutes. To season the finished chicken kebab, use a sauce made from yogurt, mint, cheese and vinegar, ground in a blender.

Chicken kebab in the oven

Chicken kebab can be cooked not only on the barbecue or grill, but also in the oven, which is a great salvation if, suddenly, the picnic is ruined by bad weather.

Ingredients:
- 1.5 kilograms of chicken fillet;
- 1 teaspoon of turmeric;
- 1 teaspoon curry powder;
- 1 teaspoon of paprika;
- 6 tablespoons of yogurt;
- 6 tablespoons of vegetable oil;
- ground black pepper;
- salt.

Cooking method: Cut the chicken fillet into pieces, add seasonings, yogurt, butter and salt. Let the chicken sit in the marinade for 2-3 hours (in a cool place). Thread the chicken onto wooden skewers (not too tightly). Place the skewers on a baking sheet and fry for 10 minutes at a temperature of 220 degrees.

The best chicken for barbecue is considered to be birds weighing from 900 grams to 1.5 kilograms, whose age does not exceed a year. Between frozen and chilled chicken, choose chilled chicken, it is softer. If the defrosting process is necessary, this process occurs naturally. If you want your chicken to have a natural flavor, replace the vinegar with lemon juice and don't forget the olive oil.

Chicken kebab cooks faster than any other meat. It turns out very tasty and tender, but only if the meat is properly marinated.

Please note that wings, fillets and drumsticks can be marinated in different ways. As a result, chicken meat will produce several different, original dishes.

How to marinate chicken for barbecue in mayonnaise

Mayonnaise is the most common ingredient for preparing chicken kebab. The meat in it is marinated quickly due to the presence of mustard and vinegar in the sauce. You can marinate fillets, hams, drumsticks and wings with it. The main thing is to supplement the mayonnaise with the necessary components. The meat is marinated for one hour.

Ingredients:

chicken meat (you can take all parts) – 1 kg;
fatty mayonnaise – 150 gr.;
spices for chicken - teaspoon;
turmeric – half a teaspoon;
black pepper - half a teaspoon;
spicy mustard - a tablespoon;
salt to taste.

Preparation:

The meat is thoroughly mixed with all ingredients.
Leave for at least an hour in a sealed container.
Chicken kebab is prepared on skewers or on a grill grate. Readiness is checked with a toothpick. Please remember that drumsticks and hams will take a little longer to cook. Therefore, you need to remove them from the heat a little later than the fillets and wings.

How to marinate chicken wings for barbecue

Wings are a very tasty part of a chicken carcass. Many people underestimate them due to the small amount of meat. But if you marinate the wings correctly, the kebab from them turns out unsurpassed. In addition, it cooks quite quickly compared to other chicken meat.

You can cook them whole, or you can cut them in half, then they will fry faster. Many people prefer the second method of cooking, since small parts of the carcass after frying are more tasty and tender.

Ingredients:

large chicken wings – kilogram;
soy sauce – 100 ml;
honey, preferably liquid – 15-20 ml;
mixture of peppers - half a teaspoon;
balsamic vinegar – 30 ml;
garlic - several cloves;
spicy mustard – 20 gr.;
seasoning for chicken - level teaspoon;
refined oil – 30 ml;
salt to taste.

Preparation:

Honey, soy sauce, mustard, finely chopped garlic, vinegar, mustard and vegetable oil are thoroughly mixed.
The meat should be salted and black pepper added. Leave for half an hour in a cool place. This will allow the meat to release its juices and become saturated with the aroma of black pepper.
Then the wings are mixed with the marinade and left for another hour in a cool place.
Frying will take 20-10 minutes depending on the temperature of the coals and the size of the wings. During the cooking process they will acquire a pleasant dark shade.

The drumstick is one of the toughest parts of a chicken carcass, so you should choose young meat for cooking it. In addition, it must be properly marinated in a special way. The marinade should soak the chicken meat well so that during the frying process it turns out tender, juicy and aromatic. A beer marinade with the addition of soy sauce and onions is perfect for this.

How to marinate chicken drumstick for barbecue

Ingredients:

chicken drumsticks – 1.5 kg;
1 large onion;
dark beer – 300 ml;
soy sauce – 50 ml;
black pepper;
spices for chicken;
salt;
sugar – 1 teaspoon;
vegetable oil – 1 tablespoon;
ketchup for barbecue – 100 gr.;
garlic – 2 cloves;
fresh basil - a couple of sprigs.

Preparation:

The meat should be rubbed with salt, black pepper, ground garlic and finely chopped basil, and left in the refrigerator for about half an hour. During this time, the meat will be saturated with the aroma of garlic and basil and salted a little.
Peel the onion and pass through a meat grinder.
Ground onion is mixed with the remaining ingredients and added to the meat. The drumsticks with the marinade should be mixed well and left for one and a half to two hours in a cool place.
The drumsticks are roasted over coals for about half an hour. The fact that the meat is ready will be indicated by the skin coming away from the bottom of the bone.

How to marinate chicken for barbecue in kefir

Kefir is also well suited as the main component for chicken kebab marinade. But it’s better to cook fillets in kefir. There is one nuance in this recipe: the fillet should be cooked on the bone, and it is better to remove the skin. The breast is cut into small portions. It is better to take full-fat kefir.

In addition to this, the following ingredients will be useful:

two chicken breasts on the bone;
kefir – 0.5 l.;
large onion;
turmeric – 0.5 teaspoon;
salt;
black pepper;
fresh basil.

Preparation:

The breast should be cut and rubbed with salt, turmeric and black pepper.
Onion – peel and cut into half rings. Then knead well with your hands so that the onion releases its juice. All this is transferred to the meat and mixed again. Leave for 10-20 minutes.
The basil is finely chopped and mixed with kefir, and the chicken fillet is poured with this mixture. Then everything is left for at least half an hour in the refrigerator.
When frying the fillet, you need to make sure that the meat near the bone is not raw. To do this, some part of the portion piece is carefully separated from it. This area should not be red or pink. The fillet will have a beautiful yellow color with a golden hue when the kebab is ready.

Mineral water and vinegar for preparing chicken kebab

Many people marinate chicken in mineral water with vinegar. But here it is important not to spoil the meat for barbecue, especially if it is fillet. You can marinate chicken using this method quite simply and quickly. The main thing is to use the instructions for preparing shish kebab.

Ingredients:

chicken meat (any) 1.5 kg;
highly carbonated mineral water – 0.5 l.;
onion – 1 pc.;
balsamic vinegar - 1 tablespoon;
spices for chicken, salt and a mixture of peppers to taste.

Preparation:

The chicken is cut into portions for barbecue.
After this, the meat is mixed with seasonings and finely chopped onions.
Apple and balsamic vinegar are added to mineral water and everything is stirred.
The shish kebab should be marinated for no more than an hour, otherwise the meat will dry out and be tough after cooking over charcoal.
It is important to use balsamic and apple cider vinegar, not regular table vinegar.

Important points for preparing chicken kebab

To cook barbecue or chicken shish kebab correctly, you should follow a few simple recommendations:

Before marinating, the meat should be thoroughly rinsed and slightly dried with a napkin.
We take only fresh product, because the meat will be cooked over coals, which means it will not undergo such serious heat treatment as when frying, boiling or stewing.
There should be more salt in the kebab than during normal cooking; the meat should be well salted before cooking.
You can add any crushed and roasted nuts to the marinade.
If the chicken is cooked with garlic, it should be thoroughly chopped, as large pieces will burn, which does not look entirely aesthetically pleasing.
Add vegetable oil to any marinade. Maybe olive oil. In this case, the finished meat will have a beautiful golden crust and will definitely not burn.
Chicken meat is more tender than pork or beef. It will burn faster over coals if left in one position for a long time. Therefore, while cooking chicken, you should turn the skewers or grill grate frequently. In this case, the meat will be fried evenly, juicy and soft.
The longer the chicken is marinated, the tastier it will be. However, if the marinade contains vinegar or lemon juice, you should not keep the meat in the marinade for too long. Otherwise, the vinegar will simply corrode the fibers, and the kebab will turn out dry.

In addition, you should remember that chicken kebab goes well with various sauces. For example, ketchup, tartar, sour cream or cream sauces.

When you have chicken for breakfast, lunch, and dinner, you inevitably feel homesick. But what if you come up with something new every time? You can feed your family, feed your guests, and have fun. Once you get the hang of it, you can actually put this on the table, not just everyday, but also festive!

What kind of dish? - you ask. Kebabs! Moreover, among us there are fans of white meat - and this is one approach, and - other solutions in cooking. But each time it will be different.

Firstly, the cooking method will be different. Some people can’t imagine barbecue without a fire, and a classic one at that. Some people can’t get out into nature, so they will choose an oven, a slow cooker or even a frying pan! And the marinades will be different each time, and the sauces and appetizers for the kebabs. After all, you will absolutely want other flavor accents.

How to cook chicken kebab in a slow cooker

So, let's cook? After all, family or friends are about to arrive. And rest assured, when they cross the threshold of your home, they will immediately feel that a surprise awaits them. The tantalizing aroma of home-cooked chicken skewers will remind them of a campfire...

Products

500 g chicken fillet
1-2 bell peppers
Set of spices to taste
Olive (vegetable oil)
Soy sauce

How to cook chicken kebab in a slow cooker - step-by-step recipe

So, the weather is bad outside, but I want a barbecue. Here it is, the most wonderful way out. Let's cook the kebab in a slow cooker (exactly the same manipulation can be done in a frying pan). It's very simple and convenient. After all, you don’t need to chop wood, cook coals, or look for skewers, because you and I will take wooden skewers. And the machine will prepare everything itself, you just need to plug it in! Well, first of all, let's cut the chicken fillet. It is advisable to make the pieces small.

Step 1. Cut the meat into pieces

We have tender poultry meat. Onions here, as is done in traditional kebabs, are not very appropriate. And the skewers are not long - how much will fit in there? Therefore, I suggest cutting only bell peppers. It will enrich the meat with such aroma! It will be so delicious with meat that you won’t need anything else. Therefore, we will cut the peeled pepper, separating pieces the size of fillet pieces.

Step 2. Cut the pepper into pieces the size of the meat

Well, now – the marinade. This is always an exciting process. After all, how the main dish of today’s table will turn out depends on how it turns out. There are many options. In principle, you can get by with the classics - vinegar and water. But even chicken will become rubbery! Therefore, if you don’t want to spoil the kebabs, let’s make a more gentle, but no less spicy marinade. This will be a semi-dry option. That is, salt should be mixed with your favorite spices, which is spicier.

Step 3. Mix spices

Season the meat and peppers thoroughly with the mixture. That is, let’s rub it, as it were. To make the meat more tender, albeit spicy, pour in a little vegetable oil (preferably olive oil). And for spiciness, add a few drops of soy sauce. Mix again, as if rubbing it into the meat. Oh, and it will turn out juicy!

Step 4. Combine all ingredients

How long should it be kept in such an original marinade? It all depends on your preferences. After all, 15 minutes may well be enough, since the pieces are small. Well, the next step is stringing. We have very small pieces because we cook them in a slow cooker and on short wooden skewers. So let’s string them alternately with the peppers. By the way, it is advisable to measure the skewers beforehand to see if they fit the length of the bottom of the multicooker, and cut them if they are too long.

Step 5. Thread the meat and peppers onto skewers.

Now this important moment has arrived - the process of preparing yummy food. In the case of a frying pan, just put it on the fire and fry. But in a slow cooker everything happens a little differently. Turn on the frying mode and place the kebabs on the oiled bottom. Turn from side to side until browned. And we take it out! This happens very quickly.

Step 6. Place the skewers in the slow cooker

Step 7. Shish kebab is ready

It is impossible to spoil a chicken - this opinion is not for barbecue. This is where it is important not to overcook it in the marinade (especially vinegar, otherwise the meat will be tough, like bast shoes), and then in a slow cooker (the meat will be dry, not juicy!).
Instead of vinegar, you can use dry white wine.

How to properly cook chicken kebab on fire - not a dry option!

Bonfire . Prepare firewood, of course, natural, and not gasoline and kerosene, as many advise. Birch is good or something from fruit trees! Light a fire when your meat is almost ready. Wait for it to burn completely and continue cooking the meat. Want some good coals? Don't skimp on the poles - let them be bigger.
. Next, let’s decide whether to cut the chicken coarsely or into pieces. It depends on what kind of marinade to make (with vinegar or something else) and whether to cook at home or outside. In the second case, of course, there is a very tasty shish kebab made from thighs and wings. Especially at the stake! We cut off the legs beautifully. We clear away everything unnecessary. If you have a small grill, you can cut them in half.
Vegetables and onions . In the case of large pieces of white meat, the kebab can be diluted, in addition to onions, with your favorite vegetables. The choice can always be huge - tomatoes, bell peppers, zucchini, and whatever you deem necessary. But without onions, large pieces of meat will be tasteless. And there is never too much of it. Onions, like meat, are cut coarsely - into rings or halves of small onions. There is also a tradition - grind part of the onion finely, and then coat the pieces of meat with the mixture. But this is a matter of taste and desire. And rings on skewers are a must!
Marinade . Pour the onion and meat cut into rings (pre-rubbed with salt and your favorite spices) with water diluted with vinegar (taste it - don’t make it too sour). Let stand for an hour (this pork is usually kept overnight). Do you want a softer kebab? Make do with 30 minutes. I’ll warn you right away that rarely does anyone make marinade with vinegar these days. Meat that is drenched in it and kept overnight becomes very tough. But instead of vinegar, you can use dry wine - it will be more original. (Kebab is much nicer with softer marinades; I’ll describe them at the end.)
Skewers : stringing. If the meat is cut into large pieces, then this must also be taken into account. You need to string one by one - onion, piece of meat, onion again, and so on. We need to calculate correctly. If there is a lot of meat (in the case, for example, with legs), it will not bake because it will not get into the heat field. In a word, we leave a little space at the edges of the skewer so that the meat does not sag behind the walls of the grill. If these are not legs, but pieces of white meat, then you can add all those vegetables. Which ones would you like?
Bonfire . Are the coals already flickering pleasantly? Place skewers with meat on the edges of the walls of the grill. But before that, prepare something like a fan and liquid in a saucepan. It is needed to extinguish the fire - it is the enemy of shish kebab (you can wash the bowl in which the meat was marinated with water, and sprinkle the emerging pockets of fire with this liquid; you can add dry red wine here, peppering it). We turn over several times, especially if you have large slices - look to see if the sides are browned and turn. Remove when clear juice begins to drip from the meat.