Today I will describe in detail a simple recipe for chicken skewers, which you can cook at home in a frying pan and in the oven. Ideal for a children's table (by the way).
The dish is a success at children's parties, as everyone loves my wooden skewers, all children love chicken, especially when the pieces turn out soft and juicy.
I take boneless chicken fillet (1-1.5 kg) and separate the small fillet (we will use it for gravy, cutlets or meatballs). The pieces need to be relatively identical and even. Like these ones:
Marinade: 2 tablespoons olive oil, 3 tablespoons sour cream, 3 tablespoons lemon juice, salt and pepper to taste.
We also cut the onion into large rings and throw it into a bowl with the chicken and marinade, but we won’t serve it to children, not everyone likes it. Onions are also needed to soften the fillet.
I put the bowl in the refrigerator. Minimum - 1 hour. Or better yet for a day!
Now I string the pieces onto wooden skewers, peeling them from the onion.
Take a large frying pan and fry our fillet directly on skewers in a small amount of vegetable oil until golden brown on all sides. No need to bring it to readiness! We just add a beautiful color to our kebabs. Place the semi-finished products on a large sheet of foil.
Of course, with a fragrant scent of smoke kebab, cooked over a fire, no kebab cooked at home can compare in both taste and smell. But if you want to try delicious summer kebabs, a regular oven will always come to the rescue, in which you can cook kebabs from any type of meat, be it chicken, beef, or by marinating it in one sauce or another.
In my opinion, the most delicious is Pork kebab in the oven. It turns out juicy, with a crispy crust and a very tasty aroma of fried meat. This pork kebab is suitable for both a festive table and a lunch menu.
Ingredients:
- Pork – 1 kg.,
- Ketchup – 3 tablespoons.
- Mayonnaise – 3 tablespoons,
- Spices – 10 gr. or 1 tbsp. spoon.
- Salt - to taste
Pork shashlik in the oven - recipe
To prepare shish kebab, cut the pork into pieces measuring 5 by 5 cm. I also cut it into pieces like these when I cooked it. It is best to use the shoulder or neck, as the meat from these parts of the carcass is the softest and juiciest.
Prepare the marinade sauce. We will prepare a marinade sauce based on mayonnaise and ketchup. Mayonnaise will make the kebabs juicy, and the sauce will give them sourness. When preparing any marinade, you should remember that a marinade that is too sour will make the meat not juicy, but rather tough. Add ketchup and mayonnaise to a bowl.
Add spices. As for spices, their set can be very diverse. You can go to the store and buy spices for meat or barbecue, or cook them at home. For meat, I use a mixture of Provençal herbs, with paprika, coriander, ground black pepper and salt.
Stir the sauce ingredients until smooth.
Place the finished sauce in a bowl with the pork pieces.
Mix with your hands until the sauce completely covers the pieces of meat.
Wet wooden skewers with cold water so that they do not burn or smoke too much. Skewer the meat on them. Try to place the pieces of meat on the skewer so that there is at least 2-3 mm between them. free space. This will allow it to bake from different sides.
If desired, you can place onion slices between the pieces of meat. Line a baking pan or baking sheet with parchment. Coat with vegetable oil. Place skewers and kebabs on skewers in a row.
Bake the kebabs until golden brown for 30-40 minutes at 180C. During this time, it is recommended to open the oven and turn on the pork kebabs, pouring the resulting juice over them.
When ready, take it out and place it on a plate. Enjoy your meal. Don't forget to serve them with your favorite sauce. They are especially good with tomato sauce or ketchup.
When the hot season for outdoor picnics has passed, barbecue lovers should not despair. After all, delicious chicken kebab can be prepared at home. To do this, you only need wooden skewers, chicken meat and some spices. My recipe today with photos will tell you step by step how to cook homemade chicken kebab in the oven on skewers.
How to cook chicken kebab in the oven
For this dish I used bone-in chicken breast with a total weight of 850 grams. To save time, you can use the chicken breast fillet right away.
I skinned the breast and then separated the meat from the bone. Fat, fibers and ligaments also need to be cut off with a knife.
Cut the fillet into pieces.
How to marinate chicken for barbecue
Add the ingredients for the marinade to the meat: 2 tablespoons of mayonnaise, 1 tablespoon of mustard, 2 large cloves of garlic, half a teaspoon of curry spices and about the same amount (maybe a little more) of salt. In this case, the garlic should be passed through a press or, after crushing it with the flat side of a knife, cut into strips.
Mix the chicken thoroughly with spices. Cover the bowl with a lid or wrap it in cling film and place it in the refrigerator for 30-40 minutes. My meat stood like this for 12 hours.
The marinated meat should be placed on skewers. To prevent skewers from charring during cooking in the oven, they need to be soaked in water for at least half an hour.
Place the chicken skewers on the edges of the baking container. To keep the pan clean, you can line it with foil. I didn’t do this, but I advise you to.
Preheat the oven to 220°C and place the skewers there for 25-30 minutes. You shouldn’t keep the meat in the oven longer if you want the kebab to be juicy and not dry and tough.
Remove the browned chicken pieces on the skewers from the oven.
The shish kebab should be served without removing it from the wooden skewers. It is best to serve the meat with fresh vegetables and your favorite sauce.
Homemade chicken kebab is truly a very tasty, satisfying and beautiful dish. The highest ratings for this kebab are always given by children, who eat meat from wooden skewers with great pleasure. Treat your household members to a “piece of summer.”
How to cook delicious and juicy little chicken skewers in tomato marinade at home
Here is another wonderful option for a second chicken dish that can be served on a holiday table. I really love cooking this kind of kebabs, especially since it’s so easy to do. See similar recipes for kebabs on skewers here.
Ingredients:
- 1 kg chicken fillet;
- 200 g hard cheese;
- 3 tbsp. tomato paste;
- 200 g bacon;
- 1 tsp without a heap of ground black pepper;
- 1 tsp without a hill of paprika;
- salt to taste.
Recipe for mini kebabs in the oven
1. Wash the chicken fillet under running water and pat dry with a paper towel. We beat it a little on both sides.
2. Cut into small cubes of 3-4 cm.
3. Pour into a bowl where we will marinate our small kebabs. Add tomato paste, salt, pepper, paprika.
4. Mix everything. In order for the kebabs to be well soaked in the tomato and spices and to be more aromatic, you can cover them with a plate and put them in the refrigerator to marinate for 2 hours. If you don’t have extra time, you can cook right away. One way or another, they will marinate a little while we prepare the rest of the ingredients.
5. Meanwhile, cut the bacon into small slices. It will give our kebabs its juice and pleasant smoked aroma. With bacon, the chicken will not be dry.
6. Grate the cheese on a coarse grater.
7. Thread the chicken fillet in tomato sauce onto skewers, alternating it with slices of bacon. Place on a baking sheet, which should be greased with vegetable oil or covered with parchment paper.
8. Sprinkle grated cheese on top and place in a preheated oven for 20-25 minutes. This time will be enough for the small kebabs to bake and the cheese not to burn.
9. Just in case, check the chicken fillet for doneness by making an incision down to the skewer. If the kebabs are well baked, take them out and serve hot. Bon appetit!
— Shrimp skewers —
Ingredients for 10 servings:
20 large shrimp, guts removed
10 thick sprigs of rosemary, all leaves removed from the bottom, or wooden skewers
1/3 cup olive oil
1/4 cup chopped parsley leaves
1 large red bell pepper, cut into twenty pieces (optional)
Salt and freshly ground pepperPreparation:
Heat the grill pan. Thread shrimp onto the sprigs, alternating with peppers (if using). In a small bowl, whisk together olive oil, lemon juice and parsley. Lightly brush the kebabs with some of the mixture and season with salt and pepper.
Fry over high heat, brushing with oil, lemon and parsley, approximately 1.5-2 minutes on each side. Serve immediately.
— Chicken skewers —
Ingredients:
1/4 cup honey
1 tbsp. chopped thyme leaves
1 tbsp. water
550 gr. skinless, boneless chicken thighs, cut into small pieces
8 small apricots, halved, pit removed (optional)
8 large wooden skewers
Olive oil for lubrication
Salt pepperPreparation:
In a small bowl, mix honey with thyme and water. Season with salt and pepper. Heat the grill pan. Thread chicken and apricots (if using) onto skewers. Brush the skewers with olive oil and season with salt and pepper. Cook over moderate heat, turning occasionally, until chicken is cooked through, about 10-15 minutes. Brush hot kebabs with a mixture of honey and thyme and serve.
— Skewers on rosemary skewers —
Ingredients for 8 servings:
1/2 small white onion, finely chopped
3 cloves garlic, minced
2 dried dearbol chilies, crushed
1 tsp chopped rosemary
1 tsp dried oregano, crushed
1/4 cup fresh lemon juice
1/4 cup olive oil
1 kg. beef or lamb, boneless, skinless, cut into small pieces
Kosher salt, pepper
8 rosemary sprigs, leaves at the bottom removedPreparation:
In a large bowl, combine onion, garlic, chile, chopped rosemary, oregano, lemon juice and olive oil; set aside 1/4 cup marinade. Season the meat with salt and pepper and add it to the bowl. Mix well, cover and marinate for 30 minutes.
Heat a grill pan or light the grill. Remove meat from marinade and thread rosemary onto skewers. Grease a frying pan or grill and fry the meat over moderate heat, turning occasionally and basting with the reserved marinade, until cooked through.
— Fish skewers according to Justin Chapple’s recipe —
Ingredients for 4 servings:
1/4 cup olive oil
3 tbsp. fresh lemon juice
2 tsp Dijon mustard
2 tsp finely chopped rosemary
Kosher salt, pepper
16 cherry tomatoes
680 gr. salmon fillet, cut into cubes
4 wooden skewersPreparation:
In a small bowl, whisk together 1/4 cup olive oil with lemon juice, mustard and rosemary. Season with salt and pepper.
Heat the grill pan. Thread the fish and cherry tomatoes onto skewers, brush with olive oil and season with salt and pepper. Cook over moderately high heat, turning once, until fish is cooked through, about 6 to 8 minutes. Transfer the skewers to a plate and drizzle with the mustard and rosemary dressing. Serve immediately.
— Chicken on skewers —
Ingredients for 4-6 servings:
For the marinade:
1 Scotch Bonnet pepper, chopped and seeds removed
2 jalapenos, chopped and seeds removed
1 tbsp. fresh thyme
4 cloves garlic
2 tsp Jamaican allspice
3 tbsp. cane sugar
2 tsp kosher salt
1/2 tsp. nutmeg
1 tsp cinnamon
1 tsp ground black pepper
1 tsp ginger powder
1/4 cup olive oil
1/4 cup soy sauce
Zest of 1 lime
1/4 cup lime juice
1/4 cup orange juice
1/2 cup apple cider vinegar1 kg. chopped chicken pieces
2 to 16 bamboo skewers, soak in water for several hoursPreparation:
Crush the Jamaican allspice in a mortar and mortar. Add everything to a blender and blend until smooth. Place the chicken and enough sauce into a zip-top bag to completely cover the bird. Refrigerate for at least 4 hours, preferably overnight. Cover the remaining sauce and also put it in the refrigerator.
Remove chicken from refrigerator. Thread 4-6 pieces of chicken onto skewers. Fry on a grill pan or in the oven under the grill until done, periodically brushing the chicken with the remaining marinade.
— Yakitori recipe by Andrew Zimmern —
Ingredients for 4-6 servings:
1.5 cups water
1/4 cup kombu, broken into small pieces
1/4 cup bonito flakes
3 cups sake
1 cup soy sauce
3/4 cup mirin
1/2 cup light brown sugar
1.3 kg. skinless, boneless chicken thighs, cut into small pieces
2 bunches of green onions, cut into 2.5 cm long pieces.
One 7 cm piece of fresh ginger, peeled
Vegetable oil for lubricationPreparation:
In a saucepan, bring water and kombu to a boil. Add bonito and bring to a boil again. Remove pan from heat and let stand for 3 minutes. Strain the broth into a large saucepan. Add sake, soy sauce, mirin and sugar and cook over moderately high heat, stirring, until slightly thickened, 45 minutes.
Meanwhile, soak 16 bamboo skewers in water for 20 minutes; drain the water. Alternately thread chicken and green onions onto skewers. Finely grate the ginger into a small, fine sieve set over a bowl. Squeeze the juice from the ginger: you should get about 2 tablespoons.
Heat a grill pan or light the grill. Brush the chicken and green onions with oil and cook over medium heat, turning, about 10 minutes. Just before removing the yakitori from the heat, brush them with the ginger juice and soy glaze. Serve with remaining glaze for dipping.
— Swordfish skewers —
Ingredients for 6 servings:
2 tbsp. olive oil
1 tsp provencal herbs
680 gr. swordfish steaks, cut into cubes
1 large zucchini, cut into slices
1 tbsp. sesame seeds
Salt and freshly ground pepperPreparation:
Heat the grill pan. In a medium bowl, combine the oil with the herbes de Provence, sesame seeds and 1/2 teaspoon salt and pepper. Add swordfish cubes and stir. Thread the fish and zucchini onto soaked wooden skewers or rosemary sprigs.
Grill skewers over high heat, turning occasionally, until swordfish is lightly charred and cooked through, 8 to 9 minutes.
— Spidini according to Mario Troiani’s recipe —
Ingredients:
Pork tenderloin
Pancetta (can be replaced with smoked bacon, for example)
Mustard
White wine
Olive oil
Rosemary sprigsPreparation:
Cut the meat into medium-sized pieces. Brush the pancetta with mustard, place the meat on it and wrap. Repeat with other pieces of meat, mustard and pancetta. Thread the meat onto skewers.
Heat a frying pan, add olive oil and add the spidini. Fry for a few minutes on one side, then on the other, until the pancetta is well browned. Add a little wine (literally 20-30 ml), increase the heat and evaporate it. Cover the spidini with a lid and leave to cook for another 15-20 minutes.
You can see the step-by-step recipe for making spidini here.
