Marinating chicken kebab. How to properly cook the most delicious chicken kebab: classic and spicy marinade recipes. Chicken kebab in tomatoes and white wine

In the summer, many people go out into nature, closer to the river. Of course, this is not complete without a picnic, namely barbecue cooking. After all, what a delicious and aromatic barbecue you get made in nature.

It can be prepared from pork, beef, lamb, fish and chicken. Chicken kebab is especially tasty, juicy and aromatic. Moreover, it is prepared from this meat very quickly. But first you need to marinate it properly. There are many ways to marinate, the main thing is to choose the right one.

Before you start marinating, it is recommended to choose the right chicken meat for shish kebab. It is best to purchase chilled rather than frozen chicken. The most suitable option would be a chilled carcass weighing up to one and a half kilograms. A small chicken has the softest and most tender meat.

If you purchased a fillet or a whole carcass frozen, you must first defrost it.

After defrosting, the carcass needs to be cut into medium pieces that can be placed on skewers.

A whole carcass is perfect for barbecue; you can use legs, thighs, wings, and breast. All parts are perfect, the main thing is that the meat is young.

Particular attention should be paid to marinating, because this is what determines the taste of meat, its juiciness, and aroma. When choosing sauces for marinade, you need to be especially careful; some want to make the meat spicy, some want it to be sweet, and some want it to be sour.

Surely, you already want to quickly learn how to quickly marinate chicken for barbecue. Let's not hesitate - here are the best recipes. Choose any!

Quick marinade for chicken kebab with lemon and garlic

chicken – 600-700 grams;
garlic cloves – 2-3 pieces;
one lemon;
red onion – 1-2 pieces;
paprika – 10 grams;
olive oil – 2 large spoons;
a little cumin;
a pinch of cinnamon;
salt to your taste;
a couple of pinches of ground black pepper.

Preparation will take approximately 2 hours.

Calorie content – 185 kcal.

How to cook:

Quick kiwi marinade

Components:

one bell pepper;
three kiwis;
one and a half kilograms of chicken;
5 purple bulbs;
7-8 sprigs of fresh parsley;
a bunch of fresh dill;
a little coriander;
salt to your taste;
a couple of pinches of freshly ground black pepper.

It will take 90 minutes to prepare.

Calorie content – 210 kcal.

Cooking diagram:

Another delicious way to marinate chicken for barbecue

Ingredients from which we will prepare:

chicken – 2 kg;
kilogram of onions;
apple or wine vinegar - 4 large spoons;
ground red pepper - a pinch;
freshly ground pepper - optional;
salt ½ large spoon;
bay leaf – 1-2 pieces;
seasonings to your taste.

We will cook for 2.5 hours.

Calorie content – 215 kcal.

How to do it:

First you need to rinse the chicken and cut it into medium pieces, their size should correspond to the size of the skewers;
Remove the peel from the onion, cut the onion into thin rings or half rings;
Transfer the onion to a container in which we will marinate the meat;
Sprinkle with salt and squeeze with your hands until the juice appears;
Then add the chicken pieces to the onion and mix well;
Sprinkle with seasonings, about 2-2.5 teaspoons will be enough. You can use any seasonings; universal ones are perfect;
Lay out a few bay leaves and sprinkle with ground pepper, mix everything thoroughly;
Then add apple or wine vinegar. Instead of apple cider vinegar, you can use regular vinegar, but you must first dilute it with water;
Place in the refrigerator and marinate for about 2 hours;
Next, we begin to fry the shish kebab on the grill.

It describes in detail how to cook pork kebab in the oven.

Components:

chicken – one and a half kilograms;
270 ml kefir;
onions – 3-4 pieces;
salt to your taste;
seasonings – 2 teaspoons;
bay leaf - 2 leaves.

How long does it take - 1 hour for preparation and a day for marinating.

Calorie content – 220 kcal.

Cooking option:

For the marinade you will need the following products:

one and a half kilograms of chicken;
three to four onions;
200 grams of mayonnaise;
some barbecue seasonings;
salt - to your taste.

It will take 3-8 hours to prepare.

Calorie content – 230 kcal.

How to do:

The chicken is thoroughly rinsed with cool water and wiped with paper towels;
Cut the chicken meat into medium pieces, place them in a cup, sprinkle with salt, black pepper and mix;
Remove the skin from the onion, cut into thin rings or half rings;
Add onion to chicken, add mayonnaise, sprinkle with seasonings;
Mix all components thoroughly;
You need to knead with your hands until the juice appears;
Cover with a lid and leave for 3-8 hours;
It's best to let it marinate overnight;
After this, the meat can be placed on skewers and fried.

With soy sauce

Ingredients for cooking:

chicken – 2 kg;
5-6 onions;
soy sauce – 5-6 tablespoons;
olive oil – 100 ml;
100 ml lemon juice;
3 cloves of garlic;
a few pinches of ground pepper.

It will take 3-4 hours to prepare.

Calorie content – 210 kcal.

How to do it:

With grapefruit

What ingredients will you need:

2 ripe grapefruits;
2 kilograms of chicken drumsticks or thighs;
7 purple onions;
10 grams of “Mixed peppers” seasonings;
2 pinches of hops-suneli;
salt - to your taste.

It will take about 3-4 hours to prepare.

Calorie content – 185 kcal.

How to do it:

How to marinate chicken fillet kebab in mustard marinade

For preparation you will need the following components:

2.5 kilograms of chicken meat;
70 ml olive oil;
100 grams of French mustard;
one lemon;
170 grams of liquid honey;
8 cloves of garlic;
a bunch of fresh dill;
8-10 sprigs of parsley;
ground black pepper – a few pinches;
salt to your taste.

Cooking period: 3-4 hours.

Calorie content – 195 kcal.

Let's start cooking:

How to marinate chicken drumsticks in beer for barbecue

What ingredients will be needed:

2 kilograms of chicken drumsticks;
liter of light beer;
20 grams of dry oregano;
four onions;
salt to your taste;
a few pinches of ground black pepper.

We will cook for about 3 hours.

Calorie content – 195 kcal.

Let's start cooking:

Secrets of juicy chicken kebab

For barbecue, it is best to use drumsticks, thighs, and wings. In these places the meat is juicier and softer;
the breast turns out to be a bit dry, but if you marinate it correctly, the meat will turn out juicy and tender;
It is better not to remove the skin, it adds juiciness due to the fat that is released from it during the cooking process;
be sure to add the onion; during the marinating process, it releases juice that saturates the meat and makes it aromatic, juicy, and soft.

Chicken kebab turns out no worse than beef, pork, and lamb kebab. The main thing is that you need to marinate it correctly so that the meat after cooking turns out juicy, aromatic and very tender. You can serve chicken kebab with any vegetables, baked potatoes and cold beer.

Another recipe for marinating chicken for delicious kebab is in the next video.

Chicken kebab - it would seem, what could be simpler? However, in order for this dish to turn out to be truly aromatic, appetizing in appearance and tasty, it is important to observe a number of culinary subtleties.

First of all, you need to decide how to marinate chicken for barbecue. It depends on the choice of the appropriate marinade whether your kebab will be tender in consistency and tasty. You should also remember that different parts of the chicken carcass (breast, wings, legs) require different approaches to marinating.

It is this culinary technique that distinguishes kebab from simple fried meat. Marinating chicken kebab means giving it that very kebab “trick” for which this dish is so valued among gourmets.

How to choose the right chicken meat for barbecue

If you purchased a fillet or a whole carcass frozen, you must first defrost it. It is recommended to defrost in the refrigerator on the middle or bottom shelf. Rapid defrosting will make the meat dry and tough.

After defrosting, the carcass needs to be cut into medium pieces that can be placed on skewers. A whole carcass is perfect for barbecue; you can use legs, thighs, wings, and breast. All parts are perfect, the main thing is that the meat is young.

Surely, you already want to quickly learn how to quickly marinate chicken for barbecue. Let's not hesitate - here are the best recipes. Choose any!

How to marinate chicken for barbecue

Chicken skewers with onions and zucchini

Ingredients:

500 g chicken breasts,
1 zucchini,
3 bell peppers,
1 head of onion,
12 cherry tomatoes,
1 loaf,
2 tbsp. l. apple cider vinegar,
2 tbsp. l. vegetable oil,
2 tbsp. honey,
3 leaves of green salad,
1 bunch of parsley,
pepper,
salt to taste.

Preparation:

Thread slices of breast, bell pepper, onion, zucchini, tomatoes and bread onto skewers. Prepare a marinade from vinegar, oil, honey, pepper, salt and herbs. Grill the shish kebab on the grill, pouring the marinade over it. Serve on green salad leaves.

How to marinate chicken wings for barbecue

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

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

Ingredients:

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

Preparation:

Honey, soy sauce, mustard, finely chopped garlic, vinegar, mustard and vegetable oil are thoroughly mixed.

The meat should be salted and black pepper added. Leave for half an hour in a cool place. This will allow the meat to release its juices and become saturated with the aroma of black pepper.

Then the wings are mixed with the marinade and left for another hour in a cool place.

Frying will take 20-10 minutes depending on the temperature of the coals and the size of the wings. During the cooking process they will acquire a pleasant dark shade.

Hawaiian skewers

Ingredients:

chicken (breasts) - 800 g
pineapple - 1 can
sweet red pepper - 2 pcs.
apple cider vinegar - 1/3 cup
brown sugar - ¼ cup
starch - 1 tbsp. l.
Water - 1 tbsp. l.
Salt - to taste
Pepper - to taste

What to do:

Cut pineapple, pepper, breasts into equal pieces. Pour the pineapple juice into a small ladle, add vinegar and sugar. Boil. Dissolve starch in cold water, then pour into a ladle. Let simmer for 2 minutes until slightly thickened. Pour half into a bowl - this will be the sauce in which you need to dip the kebabs. String successively pineapple, chicken, pepper, pineapple, chicken, pepper. Season the chicken well with salt and pepper. Grill either over coals, at home on a grill or grill stand sprinkled with oil. Fry until “dash” and bring to readiness under the broiler in the oven (5 minutes), periodically brushing with sauce.

If the skewers are wooden, soak them in cold water for 30 minutes to prevent them from burning.

Chicken skewers with vegetables

What do you need:

chicken carcass - 1.2 kg
chicken hearts and livers - 400 g
small tomatoes - 6 pcs.
red onions - 3 pcs.
small zucchini - 2 pcs.
green bell pepper - 1 pc.
champignons - 8 pcs.

For the marinade:

lemon juice - 200 ml
olive oil - 100 ml + 4 tbsp. l.
hot red pepper - 1 pc.
garlic - 6 cloves

Preparation:

Let's prepare the marinade. Peel and crush the garlic. Remove the seeds from the hot pepper and chop the pulp. Wash the greens and separate them into leaves. Mix garlic, hot pepper, salt in a bowl. Whisk 100 ml olive oil with lemon juice and add to the bowl with herbs and pepper.

Clean chicken giblets from fatty layers and rinse thoroughly. Wash the chicken, separate the drumsticks, thighs, wings, cut the breast into large pieces. Place the chicken giblets in a small bowl, then pour in 1/3 of the marinade. Place the chicken pieces in a bowl with the remaining marinade. Cover both bowls and place in the refrigerator for 2 hours.

Wash the vegetables and remove the core from the pepper. Cut the zucchini in half and then into wide slices. Cut the pepper into large pieces. Peel the onion and cut into quarters. Wash the champignons, cut off the stems. Place vegetables in a bowl, sprinkle with 4 tbsp. l. olive oil. Soak wooden skewers in water for 10 minutes. Alternately thread the cut-up chicken, chicken hearts, liver, vegetables and mushrooms onto skewers.

Grill kebabs for about 20-25 minutes, turning often, until golden brown. Serve hot.

Chicken fillet shashlik

Ingredients:

chicken fillet 500 g
sweet pepper 2 pcs.
cherry tomatoes 8 pcs.

for the marinade:

wine vinegar 2 tbsp. spoons
vegetable oil 2 tbsp. spoons
ground allspice

Preparation:

For the marinade, mix vinegar with salt, pepper and oil.
Coarsely chop the fillet, pour in the prepared marinade and leave covered for 30 minutes.
Peel the peppers and cut them into pieces.
Thread alternating pieces of fillet, pepper and tomatoes onto skewers. Grill the shish kebab over the coals until cooked through, turning frequently.
Serve the kebab with pita bread and herbs.

Chicken kebab with garlic

Ingredients:

chicken fillet 6 pcs.
small champignons 24 pcs.
leek 3 stalks
garlic 3 cloves
vegetable oil 4 tbsp. spoons
chopped mint 1 tbsp. spoon
sage 3 sprigs
ground black pepper

Preparation:

Cut each fillet into 8-10 pieces. Chop the white part of the leek into slices 1.5-2 cm wide. Cut the leaves from the sage sprigs.
Thread alternating fillet pieces, mushrooms, sage leaves and leek slices onto skewers.
Mix vegetable oil with crushed garlic, mint, salt and ground pepper.
Grill the shish kebab on the barbecue lid or over coals, brushing with the prepared garlic mixture, for 5-6 minutes on each side until fully cooked.

Chicken kebab with Greek sauce

Ingredients:

500 g chicken thighs,
1 zucchini,
1 head of onion,
100 g feta cheese,
150 ml natural yogurt,
3st. l. vegetable oil,
1 hour l. dried oregano,
2st. l. grape vinegar,
50 g mint leaves,
pepper, salt to taste.

Preparation:

Cut chicken, zucchini, and onion into pieces. Add oil, oregano, vinegar, salt and pepper. Stir, marinate for 1 hour. Thread onto skewers one by one. Grill on the grill until done. Prepare a sauce from cheese, mint and yogurt by mixing the ingredients. Place the skewers on a plate, then pour the sauce over them.

Marinade for chicken kebab - simple recipes

A simple marinade for softness and flavor

Beer marinating sauce is ideal for wings or the butt of chicken. To prepare for 1 kg of wings, take:

5 liters of light beer,
3 medium sized onions
Spices to taste (but ginger, oregano and coriander will go very well with the aroma and taste).

Place the finished washed wings in a bowl, sprinkle with spices, add onion half rings. Pour in beer and place in a cool place for 3-4 hours.

How to deliciously marinate chicken for barbecue

Ingredients:

yogurt 250 g
onion 1 head
garlic 1 clove
ground ginger root
½ teaspoon
coriander, cumin seeds,
ground cinnamon 2 teaspoons each
cardamom 1 pinch
black peppercorns
½ teaspoon

Preparation:

Crush the pepper with the flat side of the knife blade.
Chop the onion very finely or mince it. Pass the garlic through a press.
Mix all ingredients. Mix with pieces of meat or poultry and keep covered at room temperature for 2-3 hours.

Peanut marinade

garlic - 1 clove,
onion - 1 pc.,
peanuts - 2 tbsp. spoons,
vegetable oil - 1 tbsp. spoon.

Preparation:

Cut the chicken meat into small pieces and rub with a mixture of finely chopped onion, crushed garlic, peeled, fried and crushed peanuts and vegetable oil. Leave the prepared meat for half an hour, then add salt and pepper. Place the pieces of meat very tightly on skewers or skewers and, turning them continuously, fry over hot coals until cooked. Serve hot kebab with spicy ketchup.

Kefir-based marinade

Ingredients:

garlic - 3 cloves
chicken - 2.5-3 kg.
onions - 3 pcs.
kefir 1% fat - 550 ml.
seasonings - to taste

Preparation:

Wash the carcass. For kefir-based marinade, it is better to use fatty parts of the chicken (drumsticks, thighs, wings). Chop the bird into equal pieces, removing the skin if desired.
Select a suitable bowl, place the meat in it, and fill it with kefir. Pass the garlic cloves through a press, chop the onion into half rings, and add to the meat.
Add your favorite seasonings, salt and pepper. Mix the chicken with your hands, cover the container with the meat with a plate, and place it under a press (a bottle of water will do).
Leave the chicken to marinate for 2-3 hours. Before frying, do not rinse the meat; pour the marinade over the kebab throughout the cooking process.

Chicken kebab marinade is the most delicious juicy

As a base, take five tablespoons of vegetable oil, two tablespoons of lemon juice. Add to them the onion (small onion) grated with a grater. Add a teaspoon of salt, sugar, ground ginger, dried thyme, and two cloves of garlic crushed through a press. Salt and season with ground black pepper.

The best marinade for chicken kebab

Chop the chicken carcass into approximately equal pieces of 30-40 g each, add chopped onion. Marinate in a solution of citric acid or wine vinegar, keeping the meat in the cold for 2-3 hours. Thread the poultry pieces onto a skewer and fry over coals, brushing them with vegetable oil and pouring the remaining marinade over them. Serve the kebab hot with natural fresh vegetables.

Secrets of marinating chicken

Shish kebab, like any other dish, has its own little secrets and subtleties of preparation. What is worth considering, and what is better to refuse in order to get aromatic, juicy chicken kebab?

Whatever marinade is chosen, it must completely cover the pieces of meat;
When choosing dishes, it is better to give preference to deep containers with a lid;
Most marinades will work faster and produce more flavor if the meat is placed under pressure;
To prevent the thick marinade from remaining on your hands, you can use a bag in which the chicken with all the ingredients is placed;
A good shake is enough to ensure that the meat is well coated with the marinade;
You should not use vinegar marinade for cooking thighs and wings, otherwise there is a high probability of getting dry and tough kebab;
When choosing a marinade, you must take into account what kind of meat is going to be marinated; not every recipe is suitable for all parts of the chicken carcass;
Frozen meat cannot be marinated. And it is advisable to avoid defrosting in the microwave.

We hope that now you know exactly how to properly marinate chicken kebab and will cook meat this way in the near future. Bon appetit!

Culinary experts often observe how, being tender in a raw, uncooked form, chicken breast quickly hardens during frying, boiling, or stewing. It is considered a lean, even dietary product, which is recommended for those losing weight and diabetics. How tasty is chicken breast kebab, can you achieve tenderness and softness in the meat? The chefs answer: yes. And the “yes” is a confident one.

The secret here is in a well-chosen, seasoned marinade. You can make large, “street” kebabs or small ones using skewers. Here are 5 basic, popular recipes that will help everyone, even novice cooks.

1 place

The total cooking time takes about 45-50 minutes, the indicated ingredients are designed for 2 equal, medium servings. You can serve with delicious bread tortillas and cheese.

What you will need:

Chicken breast -700 gr;
Potato starch (ready) – 30 g;
Water, only filtered – 200 ml;
Turmeric - 5 g;
Ground paprika (its smoked variety) – 5 g;
Salt (you need sea salt) – 15 g;
Paprika flakes -3 g;
Olive oil

Preparation:

To keep the meat soft, it is important to soak it thoroughly with starch and water. First, carve the reserved breast using a sharp, large knife. First, carefully cut the skin, then remove it completely, here you just need meat, without it.

If you bought the breast whole, not fillet, you need to cut it. In the center of the breast there is a special bone - the fork, which seems to divide the breast in half. Cut the meat neatly along it. Then cut off one side, then the other. That's it, the fillet is there.

At the same time, remove all excess: veins, veins with pieces of fat, tendons. Cut off the small, remaining fillets from the edges. They will then go either under roast or under cutlets. For fillet skewers, only large, central pieces are needed. Cut them both into long, identical, thick strips.

Take a comfortable, deep bowl, pour cold, already filtered water into it, then add starch and sea salt. Stir everything until all the salt is gone and dissolved.

If you have a separate culinary syringe at home, use it to prick the fillet prepared for the marinade (medical syringe will not work here). When not, prick the chicken with a regular fork, then place all the pieces in a bowl, submerging them in the marinade. That's it, leave it for 25-30 full minutes.

Once the marinade has been absorbed, transfer the fillet to another, shallower bowl. There, add the reserved spices to the meat (turmeric, then smoked paprika, flakes). There is no need to add salt, because the marinade was already salty.

That's it, now you can carefully string each piece of fillet onto a small skewer and grease it thoroughly with olive oil.

If 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.

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.

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.

When warm days arrive, it's time for fun picnics and juicy barbecues. For those who are planning an outdoor holiday, we have prepared interesting recipes for chicken kebabs. We offer simple options with mayonnaise or vinegar, as well as unusual recipes in Thai, Georgian or Turkish style. The article also contains a lot of useful tips that will make the dish tasty even for a beginner.

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Which part of the chicken should you choose to make a delicious kebab?

How to properly marinate and cook chicken kebab?

Marinade with kefir and herbs for chicken kebab

All parts of the bird are combined with this dairy product, so you can cook tender fillets and juicy drumsticks, hearts or wings.

Ingredients:

kefir (regular or high fat content) - 0.5-0.7 l;
onion - 350 g;
fillet, thighs or other part of chicken - 1 kg;
garlic - 4-5 cloves;
salt;
pepper;
fresh herbs;
Italian herbs.

Advice. If you are cooking the fatty part of the chicken, you should add a little lemon and increase the amount of onion. You can replace kefir with yogurt, ayran or a similar fermented milk drink.

Juicy chicken kebab in mayonnaise marinade

This is a simple and delicious sauce that is great for dark meats. However, you can use it for fillets, hearts or liver. The flavor of the dish can be easily changed by adding spices or vegetables.

Products:

150-200 ml of regular fat mayonnaise;
several onions;
salt and spices.

This mixture is enough to cook 1 kg of meat. If desired, you can add a little wine or juice.

Cooking steps:

Recipe for homemade mayonnaise for chicken kebab. If you have free time, you can make the sauce yourself, for this you need to take:

Cooking instructions:

Combine the egg, salt, sugar and mustard, stir until smooth.
Add the oil very slowly and beat thoroughly with a mixer or blender. Continue until we have added all the oil. The result will be a homogeneous mayonnaise mass.
If the mixture turns out thick, you can pour in a little boiled or mineral water and add lemon juice.
When the mayonnaise is ready, cool it for 15-20 minutes and then use it.

Universal recipe for wine marinade for chicken kebab

Meat cooked in white wine and tomatoes turns out delicious. This sauce is suitable for all parts of the bird, so you can even fry a whole bird. But fillet pieces should be removed from the marinade earlier than the fattier parts.

For 2 kg of chicken you need:

Cooking steps:

We divide the carcass into equal pieces.
We peel and chop the garlic and stuff the meat with it. Rub each piece with pepper and spices.
Cut the onion into rings (if you plan to fry it), into cubes or puree in a blender.
We cut the tomatoes into circles.
Squeeze the juice from the lemon and add white wine to it.
Pour in the sauce and mix everything thoroughly. Add onions and tomatoes, distribute evenly.
Keep in the refrigerator for 3 hours.

A simple marinade with wine vinegar for chicken kebab

Poultry cannot be marinated in regular vinegar, as the meat will be tough and tasteless. For it, it is best to use wine, balsamic or other aromatic vinegar. Don't forget that this is a fairly aggressive sauce, so it's suitable for thighs and drumsticks, but you can't cook fillets like that. The main advantages of this recipe are speed and simplicity.

For 1 kg of poultry you need:

1-2 tbsp. l. vinegar;
several onions;
salt and pepper.

The remaining ingredients (spices, herbs, sauces, tomatoes, etc.) are to taste.

Two ways to cook chicken kebab in soy sauce

First marinade: a simple and quick method

The recipe is suitable for thighs or shins. To fry fillets this way, you need to replace most of the lemon juice with olive or other aromatic oil.

For 6-7 chicken thighs you need:

100-150 ml soy sauce;
1 lemon;
1-2 onions;
a bunch of parsley and dill, you can also add other herbs if desired;
red pepper or a mixture of red, white and black pepper.

Step-by-step instruction:

Cut the onion into rings, chop the greens, squeeze out lemon juice.
Mix all the products.
Pour the sauce over the meat. Before baking, leave it in the room for 30-40 minutes or in the refrigerator for 3-4 hours.

Second marinade for preparing shish kebab from chicken wings

To turn your wings into a delicious, crispy snack, use this sweet-spicy sauce. It will give the meat not only excellent taste, but also a beautiful caramelized crust.

Products (per 1 kg of wings):

2-3 tbsp. l. aromatic honey;
4-6 tbsp. l. soy sauce;
1.5-2 tbsp. l. olive or other aromatic oil;
1 tbsp. l. spicy tomato sauce or a few drops of Tabasco;
spices to taste, such as chicken mixture, black pepper and curry.

Let's start cooking:

Mix the ingredients thoroughly. It is better to use liquid honey. If this is not possible, it needs to be melted at low temperatures.
Keep the prepared wings in the sauce for about 3-4 hours, a little more is possible, because... This marinade is soft, it does not corrode the meat, but saturates it with flavor.
Fry the pieces on skewers or a grill for 40 minutes.

Marinade for chicken kebab in Georgian style

This is an easy and interesting recipe with tomato paste and cumin. This way you can prepare any chicken meat, but it is better to marinate the fillet in a mixture of tomatoes and dairy products so as not to dry it out.

For 1.5 kg of chicken you need:

Cooking steps:

All ingredients need to be combined.
Add meat to them and mix so that the sauce is evenly distributed.
The kebab will be ready for frying in 2 hours.

This chicken can be served with spicy tomato sauce, onions with lemon juice, and fresh vegetables.

Recipe for a delicate marinade for chicken shish kebab

This method will appeal to those who love unusual fresh tastes. The recipe combines meat with grapes, mint and spicy spices. This composition will definitely pleasantly surprise your guests and make you ask for more.

For 1 kg of breast you need:

Let's start cooking:

Grate 1 teaspoon of lemon zest and squeeze out 2 tablespoons of fresh juice.
Squeeze 2-3 tablespoons of juice from part of the grapes.
Combine lemon ingredients and juice together. Add spices, salt, oil and chopped garlic here.
Cut the chicken into large long strips and marinate for half an hour.
Take small skewers and string the pieces like an accordion, alternating with grapes.
When the kebabs are almost ready, sprinkle them with mint and keep them on the coals for a couple more minutes.

Nut marinade for aromatic chicken shish kebab

This sauce will appeal to those who love juicy meat. The marinade is quite soft, so the bird is kept in it for 4 hours.

For 1.5 chickens you need:

100-150 g walnuts or peanuts;
7 cloves of garlic;
1-2 onions;
Georgian spices.

Let's look at the preparation step by step:

We prepare the meat as usual.
Grind the nuts with a blender or mortar. Fry over low heat. If oil is released, add it to the marinade as well.
Peel and chop the garlic, add herbs and spices, salt and pepper if desired.
Cut the onion into rings.
Mix the remaining ingredients until smooth.
Carefully rub each piece with the sauce, place it with the onion in a bowl and leave it in the refrigerator for 4-6 hours.

Creamy berry marinade for shashlik chicken legs

During berry season, you should definitely cook meat according to this recipe. The chicken turns out juicy, with a pleasant sweet and sour taste and tender flesh. The sauce goes well with dark meat. If you are preparing fillet, you should take less berries and more dairy products.

recipe.photo

Ingredients for 1 kg of meat:

200 g black and/or red currants;
1-2 tbsp. l. fat sour cream;
aromatic spices, salt, pepper.

Cooking instructions:

Remove twigs, leaves and debris from the berries, wash thoroughly and grind into puree. You can use a blender or do it by hand.
Combine puree with fermented milk products, salt and spices. Lovers of sweet marinades can add honey or sugar.
Grease the prepared chicken and leave for 1-2 hours.
Stringing apples and other fruits between pieces of meat will infuse the meat with new flavor notes. In winter, you can cook chicken in the oven, and instead of fresh berries, take frozen ones and add lemon juice.

Soft, creamy marinade for white meat chicken kebab

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For 1 kg of fillet you need:

0.5 liters of cream 20-35% fat;
1 tbsp. l. dried or a small bunch of fresh basil;
3 teeth garlic;
1 tsp. pepper;
1-2 onions.

Preparation:

The onion is cut into rings, the basil is chopped, and everything is mixed.
The chicken is marinated for 2 to 3 hours in the refrigerator. To add variety to your kebabs, you can also cut up some pork loin. It also goes well with this marinade. In addition, to make the fillet more juicy, lard can be strung between the pieces.

Thai chicken kebab recipe

This time we will cook the fillet in an unusual marinade with coconut milk, turmeric and other spices. The dish is best served with traditional peanut sauce and a glass of cool white wine.

For 1 kg of breast you need:

2-3 teeth. garlic;
2.5-3 cm of ginger root;
a small bunch of cilantro;
1 tbsp. l. cumin, coriander and turmeric;
1 tsp. curry;
1.5-2.5 tbsp. l. soy sauce;
2 tbsp. l. vegetable oil;
a glass of coconut milk from a tin (no sugar);
half a glass of water or non-acidic juice;
1 tbsp. l. Sahara.

Cooking instructions:

Pound all the spices into powder, grate the ginger, chop the onion and cilantro finely or grind it in a blender.
Mix dry and liquid ingredients. Carefully dissolve the sugar.
Pour the prepared fillet with the marinade and put it in the refrigerator for 5-8 hours.
This chicken is baked on very hot coals. If desired, you can string pineapples and other exotic fruits.

Turkish chicken kebab recipe

Grilled meat is one of the most popular dishes in Turkey. Here, almost every cafe makes kebabs with veal and poultry, hearts, liver and other types of meat or offal. We invite you to be inspired by the country's culinary tradition and make an interesting oriental-style kebab.

For the dish, it is better to use the fatty pulp from the thighs or drumsticks, and when preparing the breast, the amount of lemon juice should be reduced to half a tablespoon.

Main products:

350-500 g chicken fillet;
large sweet pepper;
small zucchini or zucchini;
4-5 medium tomatoes.

For the marinade:

2 tbsp. l. olive or sesame oil;
1 onion;
2 tbsp. l. soy sauce;
2 tbsp. l. lemon juice;
2-3 teeth. garlic;
2 tsp. curry;
pepper and salt to taste.

Let's start cooking:

Separate the meat from the bones, cut into cubes or pieces 2-3 cm in size
Cut the zucchini and tomatoes into rings, and the pepper into large cubes.
Cut the onion and pour it into the meat.
Add the remaining ingredients for the marinade and mix everything. You can also prepare the sauce in a separate container and then add it to the meat.
The kebabs are marinated for about 30 minutes at room temperature.
Now all that remains is to skewer the meat, interspersing it with onions and vegetables. Shish kebab is baked at moderate temperatures. If the onion rings are too large, you can put them on the skewer several times in a figure eight shape, so they will definitely not burn.

How to cook delicious chicken kebab?

It is best to bake the bird over hot coals, but not over fire. Birch firewood is well suited for meat, as are logs from fruit trees, which give it a special aroma. You can also use coals, which are available at any store.

You should not cook chicken on pine wood, because... The resins they contain give the meat an unpleasant taste. Wood that was previously used in construction or for making furniture is also not suitable. In the latter case, there is a high probability that the fibers are impregnated with chemicals. If firewood and coal are not available, grapevines or ears of corn without kernels will do. To make the barbecue more flavorful, you can throw a handful of sage, lemongrass or other herbs onto the coals.

Poultry is more tender, so small fillet kebabs don't require much heat. It is better to fry shish kebab from chicken thighs and other large parts when the coals are very hot. The meat is often turned over and checked for doneness.

If the meat is marinated, but you can’t go outdoors due to bad weather, you can cook shish kebab in the oven, on the grill or in a frying pan. And these options can also be used in the cold season, when outings into nature are not possible.

This is where we end the article and suggest you start preparing an interesting dish.