Marinate chicken thighs for barbecue. Chicken breast shish kebab: the most delicious recipes. The best marinade for chicken kebab

There is nothing better than spending time in nature with friends and family, taking a barbecue with you. However, in order to enjoy all the delights of meat, you must have useful skills regarding the preparation of marinade. Often people prefer to cook shish kebab from pork and chicken; we are interested in the latter option. You can season the legs, wings or breast in one of many delicious compositions. This includes mayonnaise, sour cream with garlic, lemon juice, wine vinegar and even kiwi. Experienced housewives have developed their own recipes, let's consider each of them in order.

How to choose chicken for barbecue

1. Choose chilled rather than frozen meat. Otherwise, after defrosting, all useful enzymes will disappear from the product, as a result of which the chicken will be considered unfit for consumption. The best option is considered to be a chicken carcass, the weight of which varies between 1.5-2 kg. It is this weight category that characterizes the most tender meat with an ideal percentage of fat content.
2. If you do not have the opportunity to use a refrigerated mixture, purchase a frozen one. However, defrosting chicken should be done on the bottom shelf of the refrigerator. Under no circumstances use a microwave or running water for these purposes, otherwise the meat will lose tenderness and softness. The fibers will become tough and dry, you will notice this only after frying the kebab.
3. If the meat will be fried on the grill, cut the whole carcass into portions. When the kebab is cooked on skewers, cut fillet, drumstick, ham or wings are suitable. In a word, everything that can be mounted on the instrument is used. Of the listed parts of the carcass, the shin and leg (thighs) are considered the juiciest. If there is insufficient marinade, the sirloin area will turn out a little dry.
4. Some housewives make the mistake of removing the skin from the surface of the carcass during the marinating process. When you shred the chicken, the skin will release some of the essential fat. Due to this, the finished kebab will turn out juicy and tender. At the end of aging, the skin can be removed if you want to get a dietary product. Kebab made from chicken hearts and liver is no less tasty.

Marinating chicken: important features

There are basic rules that must be followed if you want to marinate your chicken properly.

1. Choose the “right” utensils for the procedure. The best options are an enamel pan, glass or ceramic bowl. Never use bowls made of aluminum or plastic.
2. The length of time the meat is kept in the marinade directly affects the final result. The longer you simmer the product in the sauce, the more tender the finished kebab will be. It is important to take special care when marinating the breast; overexposure will dry out the meat.
3. If the marinade contains soy sauce, add salt with extreme caution. Otherwise, you will end up with bitter and inedible kebab. If the breast is to be marinated, do not prepare a diet sauce (the fillet is dry without it).
4. It is known that salt draws out liquid. Many housewives recommend salting the poultry before serving it directly to the table to avoid drying out and staleness of the fibers.
5. Chicken is a dietary product. We will present the most popular marinade recipes for poultry. Rabbit, turkey and other types of dietary meat are prepared in a similar way.
6. To end up with juicy meat, cook the chicken skewers over hot coals. Place the skewers closer together so that the meat is partially touching. At the same time, water it with brine, after pouring the marinade into a half-liter bottle. Keep open flames away.
7. If you notice the presence of vinegar in a recipe, keep in mind that we are talking only about natural ingredients. A product marked “essence” or “table” will not work. Use wine or apple cider vinegar. Otherwise, the bird will turn into a sponge because its fibers will become stiff (vinegar draws out water and fat).

Kefir-based marinade

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

1. 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.
2. 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.
3. 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).
4. 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.

Garlic marinade

• chicken - 650-700 gr.
• garlic - 5 cloves
• lemon juice - 90 ml.
• purple onion - 2 pcs.
• ground paprika - 15 gr.
• olive oil (can be replaced with vegetable oil) - 60 ml.
• lemon - 1 pc.
• chopped cumin - on the tip of a knife
• ground cinnamon - 2 pinches
• ground black pepper - to taste
• salt - to taste

1. Prepare a bowl in which to mix seasonings. Crush the garlic into it, add cinnamon, cumin and ground pepper, add 30 ml. lemon juice. Stir the mixture until smooth, start cutting the meat.
2. Wash the chicken, pat dry with towels, and remove the skin if desired. Chop the carcass into equal pieces, rub each part with the prepared seasoning.
3. Place the meat in a deep container; a three-liter jar will do. Press and refrigerate for 2.5-3 hours. In another bowl, combine 60 ml. lemon juice and olive oil.
4. Chop the red onion into rings. Prepare skewers, skewer the meat, alternating it with onion rings. Brush the chicken with lemon juice and butter sauce and fry until done.

Marinade with soy sauce

• lemon - 1.5 pcs.
• red onion - 5 pcs.
• chicken (preferably shoulder blades) - 2.5 kg.
• soy sauce - 550 ml.
• laurel leaf - 5 pcs.
• salt - to taste
• chopped pepper (it is better to take a mixture of peppers) - to taste

1. Chop the pre-peeled onion into rings, rinse the chicken shoulders and dry them with paper napkins. Season the chicken with pepper and salt.
2. Select a deep dish, lay out the meat and onion rings one by one (in layers), add a bay leaf. Squeeze the juice from the lemon, mix with soy juice, and brush the entire dish with the mixture.
3. Cover the container with marinated meat with a lid and let it brew for 6-10 hours. Periodically open the container and stir the contents.
4. After skewering the chicken or placing the meat on the grill, brush the kebab with the remaining soy-lemon sauce. Depending on the temperature of the coals, the kebab is fried for 15-25 minutes.

Red wine marinade

• purple onions - 2 pcs.
• sweet red wine (dessert) - 345 ml.
• dried prunes - 90 gr.
• cloves - 10 buds
• pepper and salt - to taste

1. Wash the prunes, chop into small pieces or rings. Do the same with the onions, then mix them with prunes. Pour wine into the mixture and pepper.
2. Chop the chicken and remove the skin if desired. Marinate the bird in the prepared sauce, place in a deep bowl and leave in the refrigerator for 4 hours.
3. Stir the meat with your hands throughout the marinating process. Do not rush to add salt; the procedure is carried out half an hour before cooking or after frying the kebab (before serving). Accompany chicken with fresh vegetables and garlic sauce.

Marinade with kiwi

• bell pepper (imported) - 1 pc.
• kiwi - 3 pcs.
• chicken fillet (can be replaced with turkey) - 1.5 kg.
• purple onion - 5 pcs.
• fresh parsley - half a bunch
• fresh dill - 1 bunch
• coriander - to taste
• salt and black pepper (chopped) - to taste

1. Peel the kiwi, rinse with water and remove the hard parts. Chop 3 onions into 4 parts, mix with kiwi and place in a blender. Turn the ingredients into porridge. If you don't have a blender, use a home food processor or meat grinder.
2. Wash and remove seeds from the bell pepper and chop it into rings. Do the same with the three remaining onions. Wash the chicken fillet, remove the film and chop into pieces. The breast will turn out dry, so you can replace it with thighs or drumsticks.
3. Sprinkle the meat with coriander, pepper and salt, leave to lie for a quarter of an hour. Rub the chicken with the prepared porridge-marinade and place in a deep bowl. Mix with onion rings, cover with a lid.
4. Leave in a cool place for 45-60 minutes, shake the dishes periodically. While frying, brush the meat with the remaining sauce and sprinkle with herbs before serving.

Mayonnaise marinade

• chicken - 1.6 kg.
• onion - 2 pcs.
• mayonnaise - 200 gr.
• seasonings - to taste
• salt - to taste

1. Rinse the chicken under the tap, leave to drain, and pat dry with paper towels. You can use any part of the carcass for marinating, but the breast (loin area) is preferable.
2. Chop the chicken into portions, salt and pepper the meat. Peel the onion, chop it into rings (if they are strung on a skewer) or half rings (in the case of the usual placement on a wire rack).
3. Mix chicken with onions, add seasonings, pour in mayonnaise. Mix the meat with your hands so that the marinade evenly saturates each piece. Cover the container with a lid and let stand for 3-8 hours. If possible, let the chicken marinate overnight.

Mustard marinade

• olive oil - 65 ml.
• lemon - 1 pc.
• chicken - 2.5 kg.
• liquid honey - 165 gr.
• French mustard - 100 gr.
• garlic - 8 cloves
• fresh dill - 1 bunch
• fresh parsley - 1 bunch
• pepper, salt - to taste

1. Rinse the lemon, remove the peel with a thin sharp knife, and chop it with a grater. Squeeze the juice from the citrus, add mustard powder to it (you can first dilute it with drinking water). Pour in honey and oil.
2. Wash the bunches of dill and parsley, squeeze out the garlic, add grated lemon zest. Combine with honey sauce, stir until smooth.
3. Rinse the chicken with water, chop into small pieces, you can remove the skin first. Rub the meat with the marinade and transfer to the prepared glass container. Cover with a lid and marinate the bird for 4-5 hours.
4. A quarter of an hour before cooking, brush the chicken with pepper and salt. Thread onto a skewer or place on a wire rack, leaving no space between the pieces. While frying, pour the sauce over the kebab.

Marinade with grapefruit

• ripe grapefruit - 2 pcs.
• chicken thighs or drumsticks - 2 kg.
• purple onion - 7 pcs.
• seasoning “Mixed peppers” - 7-10 gr.
• hops-suneli - 2 pinches
• salt - to taste

1. Peel the onion and chop it into pucks with a sharp knife (do not divide it into rings). Wash the grapefruits and squeeze the juice out of them, do not remove the pulp.
2. Wash the chicken and dry it as convenient as possible. Remove the veins and film if present. Rub the meat with spices mixed with salt.
3. Place the chicken in a bowl and add grapefruit juice. The liquid should cover the kebab completely, otherwise increase the amount of citrus fruit.
4. Stir the marinade, add the onion, cover and let stand for 3 hours. Stir the mixture every 30 minutes to ensure the chicken marinates evenly.
5. When you thread the meat onto skewers or place it on the grill, alternate the chicken with onion pucks. While cooking, brush the kebab with sauce.

It is not difficult to marinate chicken for barbecue if you follow practical tips. Consider making sauces with the addition of kiwi, grapefruit, and mustard. Make a marinade from mayonnaise, red wine, kefir, and soy sauce. Choose fatty parts of the carcass to ensure a tender kebab.

Video: 11 marinades for chicken kebab

It is very difficult to make tender and juicy shish kebab from chicken fillet. As a rule, it dries out quickly and becomes hard. I had never made shish kebab from this meat, content with legs and thighs, but then I took a risk, finding a very interesting recipe on the Internet. The meat turned out so juicy and flavorful that it’s beyond words! Therefore, to this day this is our family’s favorite version of kebab. I highly recommend trying it.

Only this time I made it without onions, since picky children came to visit and couldn’t stand this vegetable. The meat was still tasty, but not as flavorful. Therefore, I advise you not to skimp on onions!

Here are the ingredients: chicken, lemon, mineral water, oil, herbs. I really love rosemary. Therefore, I added dried seasoning (due to the lack of fresh). My mom, for example, thinks it smells like cologne, so for her we only make it with parsley. As a rule, there is always a lot of this greenery in the summer. In a word, fresh tastes better and is more aromatic!

Cut the chicken into medium-sized portions.

Lemon rings. The onion is also in rings and quite thick (at least 5 mm). More is possible.

I cook shish kebab in a marinator, but you can use any container. Place meat and onions on the bottom, and oil (no more than 100 ml) and mineral water on top. It should completely cover the breasts. Top with salt and spices. I marinate in the marinator for 2 cycles, and without it for 4 hours.

After the specified time has passed, we string the meat onto a skewer, alternating with onions (every other). There is no need for lemon on the skewer, as it will be bitter.

You need to fry quickly, about 5 - 7 minutes on each side, otherwise the breasts will dry out! Although it all depends on the coals.

Here is the finished kebab! You can shoot!

Before serving, juicy chicken breast kebab should be garnished with plenty of fresh herbs. We have leaf celery and parsley.

For those who like something sour, serve lemon. Meat goes very well with lemon juice.

Chicken breast shish kebab is ready. Bon appetit!

For many, barbecue means that a holiday is coming in the house and everyone is sure to gather around the table. My family and I live in our own house, so the barbecue season never ends for us. We barbecue at any time of the year and in almost any weather. The main thing is that it is not pouring rain outside. Of course, it is most convenient to grill kebab in dry and sunny weather. The mood immediately rises, the aroma of barbecue beckons and all those gathered are waiting for the moment when the main barbecue man will serve the finished dish. Barbecue brings the whole company together and fills the air with indescribable feelings. Even if you don’t live in your own home, you can safely grill any barbecue by placing a portable grill in the yard and purchasing firewood. From my experience, I want to say that marinade is not the least important for meat. And although it is considered classic, there are other, no less interesting options. Today we will fry chicken kebab with bite and onions. This is still a Soviet recipe, tested by more than one generation. Vinegar and onion marinade is familiar to everyone since childhood, but for those new to cooking, I want to tell a few secrets and I’ll tell you about them below.





- 1 kg of chicken meat,
- 300-400 grams of onion,
- 3.5 tables. l. table vinegar 9%,
- 7 tables. l. water,
- 1 tea. l. granulated sugar,
- 1 incomplete tables. l. salt,
- ground black pepper to taste.

How to cook with photos step by step

Peel the onions (half of the total allowance), remove the peel and cut the onion into large rings.




Grate the remaining onion through a fine grater directly to the chicken. Chicken meat can be used in a variety of ways. If you don't want to cut up chicken or simply don't know how to do it, then buy any chicken parts. I bought wings and thighs. These are my favorite parts.




Add whole onion rings to the chicken; you can separate them slightly.






Pour vinegar into the water and stir. To reduce acidity, vinegar must be diluted with water.




Also add salt and sugar to the marinade.




Pour the marinade over the chicken and leave to marinate for 1 hour in the refrigerator.






For added spice, pepper the chicken meat.




Thread the kebab onto skewers. I threaded the wings onto skewers and placed the thighs on a barbecue grid.




Light the grill in advance and prepare fruit firewood for the barbecue. Light the fire and let the wood burn out. When the wood burns out, coals will remain. Fry the kebab on these hot coals, turning it over so that it does not burn too much.




Serve delicious chicken kebab and invite everyone to the table. Serve the shish kebab with fresh herbs and vegetables. Bon Appetite!
It turns out very tasty and

Chicken meat is very tender and does not require long marinating. The marinade for grilled chicken is not intended to soften it, but to add flavor. The most popular: orange, honey, kefir, tomato. You can soak chicken breast from one hour to a day; the longer you soak it, the richer and spicy the taste will be. It is not recommended to use vinegar, since the meat is very tender and can dry out, but if you really want to try it, then you need to dilute it and leave it for literally 1 hour. The marinade for chicken kebab should contain vegetable oil; it will prevent the juice from leaking out during the frying period.

They say that for frying over a fire, you need to take birch bark, cherry or other fruit trees.

You will be surprised that kebab can be made from offal: hearts, liver, stomachs. You can also take any part of the bird: thigh, whole chicken, drumsticks, wings. Then for cooking, use a grill grate.

Serve the finished dish with sauce: mushroom, garlic, lemon, ketchup, cream, mustard; you can prepare it yourself or buy it in the store.

And if you have leftover barbecue, you can.

Recipe 1. Orange marinade for chicken kebab

If you want to cook aromatic and original kebab. Try soaking the bird with oranges. Chicken in orange marinade tastes incredibly tender, with an amazing orange aroma. Honey gives the meat a delicate sweet note, and when grilled over coals, a fried crust will appear. Adding turmeric gives it a golden color. Your friends may at first wonder why the kebab is yellow, because this recipe uses turmeric, but after taking a bite, they will absolutely love it. You can soak from 1 hour to a day, keep in a cool place.

Ingredients

• Chicken fillet – 1 kg.
• Orange - 3 pcs.
• Honey – 2 tbsp.
• Onion – 2 pcs.
• Turmeric – 1 tsp
• Basil – 1 tsp
• Paprika – 0.5 tsp
• Salt - 1 tsp
• Olive oil – 2 tbsp

How to cook chicken kebab in orange juice

1. We buy only fresh fillets, cut them into pieces measuring 4x4 cm. Place them in a pan.
2. Take an orange, rinse it under running water, grate the zest on a coarse grater. Try to grate the zest without the white skin. Then, cut it into 2-4 parts and squeeze out the juice; from the next orange we will only need the juice. Add juice and zest to meat. Cut the third orange into slices and add to the meat. Then it can be strung on a skewer and cooked over coals.
3. Add liquid honey; if it is sugared, melt it.
4. Pour in olive oil, it will help the spices absorb into the meat and make it juicy.
5. Season with: turmeric, salt, ground black pepper, dried basil.
6. Cut the onion into large rings, 1cm wide. Peel the garlic and squeeze it out using a garlic press. Place in a saucepan, mix with your hands, and place in a cool place for 24 hours.

Recipe 2. Marinade for chicken with soy sauce

Chicken kebab with soy sauce tastes incredibly tasty, spicy and tender. All components are in perfect harmony with each other. Chinese sauce adds an interesting note, honey leaves a sweetish aftertaste, lemon zest has an incredible aroma, garlic and onions give the dish a spicy kick, and spices infuse the meat with flavor. Soak for 1 hour to 24 hours in a cool place.

Ingredients

• Soy sauce – 5 tbsp
• Lemon zest – 1 tsp
• Vegetable oil – 2 tbsp.
• Lemon juice – 1 tbsp
• Honey – 2 tbsp
• Garlic – 3 cloves
• Onion - 1 pc.
• Basil – 1 tsp
• Paprika – 0.5 tsp
• Ground red pepper - a pinch

How to marinate chicken in soy sauce

1. Cut the breast into small pieces. You can take any part of the bird: legs, wings, offal.
2. Now let's make a marinade for chicken with soy sauce. Pour soy sauce, vegetable oil, lemon juice, liquid honey, grated lemon zest into a bowl, squeeze out the garlic. Season with spices: basil, ground red pepper. Mix all the ingredients.
3. Cut the onion into rings. Add the onion and marinade to the meat, mix and refrigerate for 1-24 hours.
4. Be sure to salt the meat before frying.

Recipe 3. Honey-mustard marinade for chicken kebab

If you decide to cook an unusual kebab, try marinating chicken in a honey mustard marinade. The meat turns out to be very tender and melts in the mouth, mustard adds spiciness, honey adds sweetness, and spices add a subtle taste and aroma. All ingredients are available and in every refrigerator. For a variety of taste, you can add fresh herbs: cilantro, parsley, basil. For pickling, you can use a ziplock bag; it’s convenient to take with you on a picnic.

Ingredients

• Honey – 2 tbsp
• Mustard – 1 tbsp
• Olive oil – 2 tbsp
• Onion – 1 piece
• Salt -1.5 tsp
• Paprika – 0.5 tsp
• Coriander -0.5 tsp

How to cook chicken kebab in honey-mustard marinade

1. Wash the chicken fillet under running water and cut into small pieces 2cm wide.
2. In a bowl, combine mustard, olive oil, honey, salt, paprika, coriander, mix. You can add two types of mustard, grain and plain.
3. We cut the onion into large half rings, approximately 0.5 cm wide. Then we can string them on a skewer and bake.
4. Add the onion and marinade to the bird and mix with your hands. Place in the refrigerator for at least an hour or a day. Just keep in mind that the longer it sits, the richer the taste will be.
5. This kebab can be cooked not only outdoors, but also at home in the oven.

In the meantime, he's getting ready, you can have a snack with this

Recipe 4. Kefir marinade for chicken

With the arrival of the May holidays, everyone gathers for a picnic. They choose the meat from which to make a kebab, and often choose poultry, because it does not require long marinating.

Kefir chicken marinade is a very simple and quick way to make meat incredibly tender, juicy and tasty. Kefir can be replaced with yogurt or fermented baked milk. The tougher the meat, the more sour the kefir you need to use. Full-fat kefir is suitable for chicken breast, but for chicken legs you can use low-fat kefir. Soak in kefir for no longer than 2-3 hours. When frying, you can add vegetables to the skewer: zucchini, bell pepper, eggplant. You need to fry the shish kebab for no longer than 10 minutes, depending on the size of the pieces.

Ingredients

• Kefir – 250 ml.
• Chicken breast – 1 kg.
• Parsley – 0.5 bunches
• Onion – 1 piece
• Garlic – 4 cloves
• Salt -1.5 tsp
• Ground red pepper - to taste
• Paprika – 0.5 tsp
• Coriander -0.5 tsp

How to marinate chicken kebab in kefir marinade

1. Cut the fillet into small pieces and place in a tray.
2. Add kefir, squeezed garlic, chopped onion, spices and parsley. Mix all the ingredients. Instead of parsley you can use: basil or dill.
3. Soak for 2-3 hours in the refrigerator.

We have reviewed the most popular and delicious marinades for chicken; all you have to do is prepare the coals and fry on the grill. I hope you enjoy these recipes and look forward to your feedback.

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
• fermented milk 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:

1. Cut the wing into 3 parts at the joints. Use the two meatiest parts.
2. Since it is covered with thick skin, it is necessary to make cuts for better marinating.
3. Place the chopped wings in a large glass bowl and add all the ingredients.
4. 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:

1. Wash the thighs well and dry.
2. 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.
3. Peel the garlic and grate it on a fine grater.
4. Chop the parsley, dill and mint coarsely.
5. 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!
6. In a separate bowl, mix grated garlic, salt, ground black pepper, and onion, chopped with a blender.
7. Rub the thighs with this mixture.
8. 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.
9. 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.
10. Marinate for 2-3 hours, under pressure. Using a good set of spices, chicken turns out softer and tastier.
11. 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

1. 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.
2. Rinse the meat well, dry and cut into rectangular pieces.
3. Sprinkle with pepper, onions cut into half rings, parsley, and sprinkle with natural apple cider vinegar.
4. 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:

1. It is best to use wings, wash them well and dry them.
2. Cut the onion into rings, squeeze a little with your hands until the juice releases.
3. Grate the garlic on a fine grater.
4. Place prepared ingredients in a large glass bowl.
5. Add salt, pepper and spices, mix the butter.
6. Pour beer, cover with cling film, leave for 3 hours at room temperature.
7. 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.

Oven-baked chicken 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

1. When choosing meat, pay attention to its freshness, fatness, grade and age. It is advisable to take a chilled carcass.
2. Choose the right container for marinating, excluding aluminum, wooden and plastic containers.
3. Follow the three principles of marinating meat.
4. Use honey and freshly squeezed juices (lemon, orange, pineapple, etc.) for poultry.
5. It is advisable to cut the meat into equal pieces so that it is equally soaked and well-fried.
6. 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.
7. 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.
8. It should be fried over smoldering coals with good heat.
9. 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.