With the first warmth, nature invites you to go for walks and picnics. And in the forest, the most appetizing food is meat cooked over a fire. Don't know how to marinate chicken for barbecue? Then you will definitely need the most popular sauce options.

To get tender, appetizing meat, it is important to properly marinate chicken for barbecue.

Ingredients

Chicken 2 kilograms Water 0 liters Bulb onions 4 pieces) Beer 0 liters Mayonnaise 200 grams Vinegar 9% 200 grams

• Number of servings: 8
• Preparation time: 20 minutes
• Cooking time: 2 minutes

How to deliciously marinate chicken for barbecue

A properly prepared marinade will soften the meat for barbecue and give it a spicy, pleasant aroma.

The main component of the marinating sauce can be:

• mustard,
• beer,
• kefir.

To keep the meat soft and juicy, marinate the go in mustard-honey sauce.

Melt the honey in the microwave or steam; when it becomes liquid, add mustard and spices. Mix well, place the chicken pieces in a deep bowl or pan, preferably not aluminum, pour in our sauce. Make sure it evenly covers all pieces of meat. Pour in the onion cut into half rings, stir, cover with a lid or film and place in the refrigerator. The meat will be ready to fry within 3 hours, but the longer it sits, the more tender it will be. If you prefer a honey base, keep in mind that such meat is very sensitive to high heat and can burn. Fry it over low heat and turn the skewer or grill in time.

Chicken for shish kebab in beer - 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. Fill with beer and place in a cool place for 3-4 hours.

How to quickly marinate chicken for barbecue

You can make a marinade very quickly using available ingredients. For a quick sauce you can use:

• Vinegar or homemade not too sweet wine – 200 gr.
• Spices: black or red pepper, ready-made pepper mixtures, curry, barbecue mixture, or other spices.
• Onion or a couple of cloves of garlic.
• Mayonnaise or ketchup at the rate of 200 g. per 1 kg of meat.

Prepare the meat, mix the future marinade in a deep bowl. Dilute vinegar or wine with warm water at a ratio of 1:1. Add spices, mayonnaise or ketchup. The chicken will be ready in 2-3 hours.

Pay due attention to the marinade, because it determines what aroma and taste an outdoor barbecue will have.

To prepare a delicious chicken kebab, choose chilled rather than frozen meat - it should have a pleasant smell and a soft pink color interspersed with pale yellow fat. If you still had to use frozen meat, it should be defrosted gradually on the bottom shelf of the refrigerator, but under no circumstances in the microwave or in warm water, as this may cause the meat to lose its softness. As for the age of the bird, it is best if they are young chickens - in this case, with a minimum of manipulations, you will get a tender and juicy kebab. Chickens suitable for barbecue weigh on average from 800 g to 1.2 kg, they have a round, elastic breast and a delicate creamy skin. You should avoid buying old birds, as such meat requires long-term heat treatment.

To prepare shish kebab, you can use any part of the chicken - breasts, wings, thighs, drumsticks, and sometimes even the back. It should be noted that fillet kebab may turn out to be a bit dry, but this problem can be solved by using the right marinade and sufficient marinating time for the meat. Perhaps the most delicious and juicy kebab comes from chicken thighs, and yet a true master can create a culinary masterpiece from any part of a chicken carcass. If you plan to cook barbecue on a grill, the most suitable option in this case is to chop the chicken carcass into portions. A note of advice - even if you do not plan to eat chicken skin, it is best to cook shish kebab with it, since the skin transfers some of the fat to the meat and protects the chicken meat from drying out. In this case, you should carefully monitor the kebab, as this very skin can treacherously burn.

Tender chicken meat perfectly absorbs the aromas of marinade, herbs and spices, so the versatility of this type of meat allows you to combine almost any marinade and a wide variety of seasonings with it. In this matter, the final word remains only with your taste preferences. Some people like a simple mayonnaise-based marinade, some like meat with “pepper”, and others like exotic versions of marinades with soy sauce and tropical fruits. Whatever you choose, rest assured, chicken meat will endure anything. In this regard, it can be considered an ideal basis for culinary experiments and the realization of gastronomic fantasies. The main thing is to make sure that your chicken marinates for enough time so that all the flavors and components have time to be absorbed into the meat. Marinating chicken usually requires an average of 2 to 4 hours, but the longer the meat is in the marinade, the softer it will be in the end. If you like to marinate meat in vinegar, keep in mind that only natural-based vinegars are suitable for chicken, for example, wine or apple - table vinegar will make a tough “sole” out of a tender chicken. Still, it is best to replace vinegar with lemon juice. A separate piece of advice regarding chicken breast - to prepare it, choose richer marinades, since this part of the meat itself is dry.

If there are good coals, chicken kebab is fried for about 15-20 minutes. Since chicken cooks very quickly, turn the kebab every 3-5 minutes. And, finally, remember that starchy foods served with barbecue, such as potatoes, interfere with the normal digestion of meat, so it is best to eat barbecue with fresh herbs, cucumbers, tomatoes, bell peppers, cabbage, onions and green beans. Now let's check out the recipes.

Chicken kebab marinated in mayonnaise and mustard

Ingredients:
200 g mayonnaise,
4 tablespoons mustard,
1 tablespoon ground turmeric,
salt and ground black pepper to taste,
1.5 kg of chicken meat.

Preparation:
In a bowl, mix all the marinade ingredients to obtain a homogeneous consistency. Evenly coat the chicken meat with the resulting marinade and marinate in the refrigerator for 3 to 8 hours.

Chicken kebab in kefir-garlic marinade with onions

Ingredients:
400 ml kefir,
5-6 cloves of garlic,
2 onions,
2 teaspoons khmeli-suneli,
1 1/2 teaspoons salt,
2 kg chicken.

Preparation:
Pour kefir into a large bowl. Add garlic passed through a press, onion cut into half rings, salt and spices. Mix. Place the prepared chicken in a bowl and mix well with your hands to evenly coat the chicken with the marinade. Place the covered bowl in the refrigerator to marinate for 4-5 hours, then fry the kebab.

Chicken kebab in lemon-mustard marinade

Ingredients:
1/2 cup lemon juice,
3 tablespoons mustard,
3 cloves of garlic,
80 g sugar or 2 tablespoons honey,
6 tablespoons vegetable or olive oil,
1 1/2 teaspoons salt,
ground black pepper to taste,
1 kg of chicken meat.

Preparation:
Pass the garlic through a press and mix with lemon juice, mustard, sugar, salt and black pepper. Pour in the oil and beat until smooth. Place the chicken meat in a bowl, mix thoroughly with your hands, cover with a lid and refrigerate for 3-4 hours or overnight, after which you can start cooking the kebab.

Chicken kebab in grapefruit marinade

Ingredients:
1/3 cup freshly squeezed grapefruit juice,
the remaining pulp from the squeezed grapefruit,
2 tablespoons soy sauce,
2 cloves of garlic,
500 g chicken meat.

Preparation:
In a bowl, mix grapefruit juice, grapefruit pulp, soy sauce and chopped garlic. Marinate the chicken in the mixture for several hours, then cook the kebab.

Oriental chicken shish kebab

Ingredients:
150 ml soy sauce,
1-2 teaspoons honey,
3 cloves of garlic,
1 teaspoon grated ginger,
1 teaspoon vegetable oil,
1/2 teaspoon pepper mixture,
1 kg of chicken meat.

Preparation:
Rinse the chicken meat under cold water and pat dry with a paper towel, then cut into pieces. Chop or press the garlic and mix with the remaining marinade ingredients in a large bowl. Place the chicken in a bowl and toss to coat, making sure all pieces of meat are evenly coated with the marinade. Cover the bowl and refrigerate for several hours or overnight. Fry the kebab until golden brown. If desired, the finished kebab can be sprinkled with sesame seeds.

Shish kebab of chicken marinated in yogurt

Ingredients:
6-7 tablespoons plain yogurt,
4 tablespoons vegetable or olive oil,
3 tablespoons lemon juice,
2 teaspoons chicken seasoning
1 teaspoon ground chili pepper,
salt and ground black pepper to taste,
500 g chicken meat.

Preparation:
Mix all ingredients for marinade in a bowl. Place the chopped chicken into a bowl and mix well. Cover the bowl and marinate in the refrigerator for 4 hours or overnight. Thread the chicken onto skewers alternately with the onions and fry.

Chicken kebab in tomato marinade

Ingredients:
3 tablespoons of tomato paste or 5 tablespoons of ketchup,
2 onions,
3 cloves of garlic,
2 teaspoons dried thyme,
2 teaspoons dried oregano,
1 teaspoon ground coriander,
1 teaspoon ground nutmeg,
100 ml lemon juice,
80 ml vegetable oil,
1/2 teaspoon salt,
700-800 g chicken meat.

Preparation:
Mix all the ingredients for the marinade using a food processor or blender until smooth. Immerse the chicken meat in the resulting marinade and mix with your hands. Cover the container with the chicken and marinate in the refrigerator for 4 to 8 hours.

When properly prepared, chicken kebab can give a head start to even pork kebab, which is considered a leader in its taste. Follow our advice, show a little imagination and always cook with pleasure - and then, we are sure, an excellent result will not be long in coming. Bon appetit!

The most delicious and juicy chicken breast kebab It turns out if you beat it a little and marinate it in mayonnaise. It is due to mayonnaise that it does not look like a dry sole. When you fry it on the grill, it remains soft and juicy inside, and is covered with a delicious crust on top.

How to marinate

Rinse the chicken breast fillet with cold water and be sure to dry it with a paper towel to remove excess moisture.

Next, the breast must be properly cut into thinner pieces if the fillet is thick. First of all, cut the small fillet diagonally along with a small piece from the large fillet. Cut the thick part of the breast into thinner fillets.

Place the pieces on a board, cover with a bag or cling film and beat a little.

There is no need to beat it hard, this is chicken meat.

Peel a few cloves of garlic, rinse with water, and cut into thin slices. Mix salt and spices in a separate bowl and remove from the refrigerator.

We begin to marinate the kebab.

Rub each piece of chicken fillet with a mixture of salt and spices, sprinkle with pieces of garlic. Place a small amount of mayonnaise on the bottom of a deep bowl, distribute it over the bottom of the bowl and lay out the first layer of chicken pieces.

If necessary, sprinkle more spices on it, mayonnaise on top, spread it over all the pieces.

We do this with all the pieces of fillet, laying them in layers.

Place in the refrigerator for at least one hour; the chicken marinates very quickly.

Chicken fillet is very convenient for a quick barbecue, while you are preparing it for the table, lighting the grill, it is already marinated.

How to cook juicy on the grill

Place the marinated breasts on a wire rack, cover them with another wire rack on top and secure the lock. As soon as the coals are ready, place the grill with the meat on it and fry the meat, turning it over periodically and monitoring the fire so that it does not burn.

Baking mayonnaise seals the juices in the meat and the chicken breast remains juicy. This kind of breast cooks quite quickly.

As soon as the meat is ready, remove it from the grill and remove it from the grill.

Bon appetit!

Ingredients

• 1 – 1.5 kg – chicken breast fillets;
• 5 – 6 pcs – garlic cloves;
• 1 – 1.5 tsp – salt;
• 1 tbsp – spices, mixture of ground coriander, curry, ground black pepper;
• 200 g – mayonnaise.

Greetings, dear friends, to my culinary site!

Everyone knows that one of the most pleasant and useful times to spend time is relaxing with your family and friends in nature. As a rule, such events must be accompanied by delicious barbecue.

The most popular marinades for chicken kebab

You probably understand that the taste of kebab directly depends on the deliciously prepared marinade. Let's talk about the most popular, and probably more suitable marinades for chicken kebab recipe.

Marinade for chicken kebab with herbs and garlic.

Components:

• Chicken fillet – 900 grams;
• Garlic – 6 medium cloves;
• Salt pepper - to taste;
• Vegetable oil – 4 tablespoons;
• Not a large bunch of greens (dill, parsley).

Preparation:

Peel the garlic and finely chop it using a knife.

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Rinse the greens in water and chop finely. You can use other herbs in this recipe, not just dill and parsley.

Cut the chicken fillet into small cubes; the cubes should be of a size that you can easily put in your mouth and swallow. Add garlic and herbs to the chopped fillet, mix everything well.

Add vegetable oil and mix again, it’s better to mix with your hands, while sparing no effort, directly press the marinade into the meat. Place the marinade in the refrigerator, or simply in a cool room, for at least two hours, maximum for a day.

Classic kebab marinade in mayonnaise

This marinating method is probably the most popular, I think almost everyone has tried marinating chicken kebab in mayonnaise. The method is one of the simplest, and the kebab turns out very tasty.

What we need:

• Chicken fillet – 900 grams;
• Large onion - 2 pieces;
• Salt pepper - for taste:
• Mayonnaise – 200 grams.

Wash and prepare the chicken fillet for slicing.

Cut the chicken into pieces.

Salt and pepper the meat.

Peel the onion and cut it into rings, add mayonnaise.

Mix everything well and send it to a cool place to marinate, the meat is marinated in mayonnaise for about two hours, after this time you can already fry the kebab.

Marinate chicken fillet in ketchup

Ingredients:

• Fillet – 900 grams;
• Ketchup – 150 grams;
• Spices to taste.

This recipe is also quite popular among chicken kebab lovers. You can also use tomato paste instead of ketchup.

Just like in previous recipes, we need to cut the fillet and add ketchup or tomato paste to it.

Mix everything and add your favorite spices.

The kebab will marinate for about two hours; after this time, you can safely skewer it and cook it.

To make it as tasty as possible, I will share with you a few secrets of its preparation. Everyone is accustomed to believing that the perfect kebab is made only from pork or beef, today I want to dispel this belief and prepare an incredibly tasty chicken kebab. Personally, I and many of my friends, when choosing meat for barbecue, always stop at chicken, since in fact it has a lot of advantages over other types of meat, and in taste it is practically in no way inferior, that is, of course, if it is good cook. But any kebab can be spoiled without knowing how to cook it correctly, so read this article to the end and you will learn many secrets of preparing this dish, after which you will not be able to simply spoil the kebab, moreover, you will learn how to cook truly delicious chicken kebab, at least you can definitely surprise your friends with a chic, delicious dish.

Everyone is accustomed to believing that the main advantage over other types of meat, for example, pork and beef, is the price of this product; it’s no secret that chicken is much cheaper than other types of meat. But everyone forgot that if you cook chicken kebab well, no pork can compare with it. Yes, it’s true that at first glance the combination of chicken kebab sounds a little stingy, but I assure you that you can make a really decent kebab from chicken.

Undoubtedly, cooking barbecue is a pleasant pastime, no matter what kind of meat you are preparing - pork or chicken, since you spend almost no physical effort, attentiveness during the cooking process works more here, anyone can spoil chicken kebab, but cooking A very tasty dish, given to only a few.

Indeed, there are very, very many recipes with which you can prepare very tasty chicken kebab. The main component, without which there is no way, for barbecue is the marinade, and it is with this that the greatest number of experiments are carried out. The input includes a wide variety of spices, sauces, with the addition of different types of vegetables and even fruits, starting with exotic pineapple and ending with the simple addition of lemon. Here, first of all, ingenuity and imagination work. Chicken kebab is exactly the dish with which you can unleash your potential in the culinary arts.

Whatever they say, the taste of chicken kebab largely depends on the meat itself. Everyone knows that chicken meat is very soft, juicy and tender, and therefore you will spend minimal time marinating the kebab, which is another advantage of chicken. I will say more about this, that if your chicken was very young, then it is not necessary to marinate the meat, you can simply season it with your favorite spices, add mayonnaise, stir, fry on skewers, and you will get a quite decent and most importantly tasty chicken kebab. But whatever one may say, in order to cook a very chic kebab, you need to know a few secrets of preparing this dish.

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It is precisely so that you can make an unforgettable kebab, I have laid all the cards on the table and will share all the necessary knowledge.

Secret 1. The first and most important thing you should do for your future chicken kebab is to choose high-quality and fresh chicken meat, here everything is clear what kind of kebab will turn out if the meat is not fresh or even worse, rotten, so choose only fresh chicken. When purchasing, be sure to pay attention to the chicken breast, it should be round, its skin should be soft and smooth, and naturally the smell should correspond to fresh meat. It is advisable that the chicken is not very large, no more than one kilogram; if the chicken is not very large, this indicates that it is quite young and its meat is really soft and tender.

Secret 2. Forget the stereotype that says that chicken kebab should be made from only one part of it, for example, a drumstick or fillet, nothing like that, you can get an excellent kebab from a whole chicken. It is enough to chop it into not very small identical pieces. This kebab is interesting because each part of the chicken has its own taste, for example, the chicken fillet turns out to be drier, but the part of the carcass with a lot of skin turns out to be fattier and juicier, but overall a very tasty and pleasant chicken kebab.

Secret 3. One of the simplest chicken shish kebab recipes is kebab rubbed with garlic, onion and lemon. Lemon juice or vinegar, and indeed any liquid that has a certain acidity, is perfect for marinating chicken whose meat you think is quite tough; nothing will soften chicken better than a good, slightly sour marinade.

Secret 4. Since we are talking about marinade - this is another component of a delicious chicken kebab, since a lot also depends on the marinade, so if your knowledge is rich in various marinade recipes, then you will definitely get an awesome kebab to suit your taste.

Chicken kebab in the oven

In order to enjoy a delicious barbecue, you don’t have to gather a bunch of friends and family and go on an outing to Mother Nature. Excellent barbecue can also be prepared in simple home conditions, it turns out quite original. The advantage is that the time you spend preparing such kebab is very short. By the way, chicken kebab is digested much faster than traditional pork kebab, which means that it is more healthy, since it puts minimal stress on the stomach.

As a rule, such kebab is prepared without bones, so the first thing you need to do is wash the chicken meat well in cool water and remove the bones from it. Meat for such a kebab is used from any part of the chicken carcass, but as for me, the most popular thing used for chicken kebab is drumstick or ham, sometimes wings. If you do not like very fatty chicken kebab, you can use chicken fillet, it contains virtually no fat.

So, when you have washed and deboned the chicken, then you need to cut it into small identical pieces. Now add salt, pepper, season with your favorite spices, then string the chicken pieces onto wooden sticks and place the chicken on the grill.

Next, we send the kebab to fry in a preheated oven to a temperature of 200º, and do not forget to place a baking sheet under the grill, so when frying, the chicken will release fat, and so that it does not clog the oven, it is important that its drops fall on the baking sheet. After fifteen to twenty minutes of frying, the kebab will be completely cooked, since chicken meat cooks very quickly. All that remains is to take it out of the oven and enjoy the chicken kebab.

This recipe does not contain any marinade. Below there will be interesting recipes with marinated meat.

Marinated kebab in pomegranate juice

A very interesting recipe, the chicken kebab turns out very juicy and tender, slightly sour and a little sweet, in general I advise you to cook it, you won’t regret it.

For such a kebab we need the following components:

• Onions – 4 pieces (not very large);
• Chicken – 2 kilograms;
• Garlic – 3-4 cloves;
• Pomegranate juice – 1 glass (natural);
• Ginger – 1 teaspoon (grated);
• Salt - to your taste;
• Greens - optional.

For this chicken kebab, you can use chicken fillet, since this is the driest type of carcass, it is perfect for this marinade, pomegranate juice will perfectly soften the meat and make it incredibly juicy.

Cut the fillet into small pieces and put it in a fairly large bowl, cut the onion into half rings and squeeze out the garlic, pepper and mix everything well. Place the meat with onions and garlic in the refrigerator for half an hour. After a while, we take the meat out of the refrigerator, add the remaining ingredients to it, mix everything well and leave to marinate for about another hour, this time it is not necessary to put the chicken kebab in the refrigerator. After an hour, you can safely thread the chicken onto skewers. Try it, I assure you, it turns out very tasty.

Marinated chicken kebab in beer

This particular recipe is one of my favorites, and this is not because I am an avid beer drinker, no, rather because the taste of such kebab is truly worthy of respect. This recipe is very simple and does not require any special ingredients.

To prepare marinated shish kebab in beer we will need the following ingredients:

• Chicken drumstick – 2 kilograms;
• Onion – 500 grams;
• Dried oregano - optional;
• Salt - to taste:
• Ground black pepper - to taste;
• Light beer – 1 liter.

For this recipe we use chicken drumsticks, we wash them and chop them into small identical pieces, but it is not necessary to remove the bones, even with them the chicken kebab turns out quite good.

Everything here is quite simple, cut our onions into the chopped meat into rings or half rings, add salt and pepper, add oregano if desired and mix everything well. Then add half a liter of beer, mix again and put in a cool place for about twelve hours. You were surprised why we added only half of the beer, because the ingredients indicate a liter, only because what kind of fried chicken kebab is without fresh cold beer? We will need it when the kebab is ready.

Marinated chicken kebab in mayonnaise

Well, of course, how can we not talk about the most popular marinade for barbecue - marinade in mayonnaise. Yes, indeed, no matter who you ask how to cook a delicious chicken kebab, everyone will immediately say this standard recipe, but you must admit, it would not be so popular if the taste of the kebab after such a marinade were disgusting, here everything is exactly the opposite , so I decided that I wouldn’t be me if I didn’t remind you of this recipe.

To prepare chicken kebab in mayonnaise, we will need the following ingredients:

• Chicken legs – 2 kilograms;
• Onions – 3 pieces;
• Garlic – 4 cloves;
• Pepper - to taste;
• Mayonnaise – 200 grams;
• Salt - to taste.

Here the standard procedure is to wash the hams thoroughly, chop them into small pieces, while the choice of whether to remove the bones or not is yours, after which we put the meat in a fairly large pan. Add salt and pepper to taste, and chop the onion as in previous recipes. Put everything in one bowl, mix well and leave to marinate in the refrigerator for about four hours. This chicken kebab can be cooked either on a grill or on skewers.

Marinated chicken kebab in soy sauce with pineapple

Now, as they say for dessert (lastly), I’ll tell you the recipe for, I’m not afraid to say, my favorite kebab. This chicken and pineapple kebab is very juicy, tasty and chic at the same time. Believe me, there is no pork there that is inferior in taste, since this is my favorite recipe, I will talk about it and tell you the cooking process in more detail.

In order to prepare a very tasty kebab marinated in soy sauce with pineapples, we will need the following ingredients:

• Chicken breast – 2 pieces (medium size);
• Ketchup – 100 milliliters;
• Pineapple – 1 piece;
• Soy sauce – 100 milliliters;
• Juice from one medium orange;
• Ginger root - to taste;

First we need to make the marinade, for this we mix orange juice with soy sauce in one bowl, add ketchup, add finely grated ginger and mix everything well. If you wish, you can add a teaspoon of sugar to the marinade.

Next, let's take care of the meat, for this kebab we use chicken fillet, we will cut it into small pieces using a knife.

Now throw the chopped fillet into the marinade we prepared and mix lightly. Place a smaller lid on top so that it seals the chicken kebab a little. Let the meat sit for about an hour.

After our meat has infused well enough, we proceed directly to preparing our kebab, string the meat onto long wooden skewers, alternating meat with pineapple. Place everything carefully on a greased baking sheet. Now, we send the kebab to fry in a preheated oven at a temperature of 200º for about 20 - 30 minutes, the time depends on your oven, try not to overcook it, as the meat may become dry.

That’s it, after a while we take the kebab out of the oven, when you try it, I’m sure you will never cook any other kebab again, the meat becomes very tender, juicy and soft due to the soy sauce, the pineapple adds luxury and an original sweetish taste.

Be sure to try this recipe; your friends and family will be pleased.

That's it, I have to say goodbye to you, I hope you liked everything. Don't forget to leave comments, your opinion is very important to me. All the best to you!

Chicken fillet is a product that can be combined with all ingredients; such meat is tasty, tender and soft if properly marinated and cooked.

And it may well become an inexpensive centerpiece of a picnic table.

Thanks to various marinades, which are prepared surprisingly easily and simply from the most affordable products, you can relax and eat juicy and truly tasty budget kebab.

Chicken fillet shish kebab - the secrets of the right marinade

1. Marinade for chicken differs from marinades for other types of meat in that its main task is to saturate the meat with a variety of tastes and aromas. In the case of beef or pork, the marinade acts as a fiber softener, but in the case of fillet, this is not necessary, because it already cooks quickly and turns out soft. Therefore, do not rush to add vinegar, do not be afraid to experiment with marinades based on honey, sauces and even fruits. No matter how you marinate the fillet, it will turn out tender and tasty.

2. The advantage of chicken fillet kebab is that the meat marinates very quickly. Sometimes two hours is enough for it to be saturated with all the necessary ingredients. This means that you don’t need to marinate the chicken on the eve of the picnic; you can do it just before your trip to nature.

3. Refrain from using table vinegar, it does not soften the meat and certainly does not make it tender and juicy, this ingredient encircles the fibers, making them tougher. If you like the specific sourness of this product, then choose balsamic or wine vinegar for marinating.

4. Do not use mayonnaise to prepare fillet marinade. Perhaps this method of pickling is the fastest and easiest, but it is harmful both for the body and for the figure. During the heat treatment process, mayonnaise releases all the harmful substances it contains. If you can’t deny yourself the pleasure of eating chicken in your favorite marinade, make your own mayonnaise from mustard, yolks and olive oil. The taste is the same, but the benefits are obvious.

5. To prepare chicken kebab, use not only fillets, legs or wings, but also offal, such as hearts or liver. They marinate even faster than meat, and they turn out just as interesting and tasty.

6. Serve chicken fillet kebab with light snacks that do not weigh down your stomach: fresh vegetables, herbs, baked vegetables.

Recipe 1. Chicken shish kebab in kefir

Ingredients:

2 kg chicken fillet;

A liter of kefir;

50 grams of parsley;

Two large onions;

Salt pepper;

5-6 cloves of garlic.

Cooking method:

1. Wash the fillet, dry it lightly and cut into medium-sized portions.

2. Grind the salt and chopped garlic into a paste, rub the resulting mixture onto the prepared meat.

3. Place the chicken in a bowl, sprinkle with pepper, and mix with onion rings.

4. Pour kefir into the meat with spices, making sure that it completely covers all the pieces.

5. Place the chicken fillet kebab in the refrigerator for 2-3 hours, placing pressure on top.

6. Cook the chicken over an open fire or in the oven.

Recipe 2. Chicken shish kebab in soy sauce

Ingredients:

One and a half kilograms of chicken fillet;

120 ml soy sauce;

1.5 tbsp. l. honey;

3 tsp. grated ginger;

4 cloves of garlic;

70 ml sesame oil.

Cooking method:

1. Salt the prepared meat and set aside for 15-20 minutes.

2. While the meat is soaking, prepare the marinade. Melt the honey in any convenient way until it becomes liquid and cool.

3. Mix soy sauce with honey and sesame oil.

4. Peel the ginger root with a knife and grate it on the finest grater, add it to the honey mixture.

5. Peel the garlic, pass it through a press, and also add it to the marinade.

6. Mix all ingredients thoroughly in a deep bowl.

7. Add salted meat to the prepared soy marinade, stirring thoroughly, rubbing the mixture into each piece.

8. Place in a cool place for 2-4 hours.

9. Cook the shish kebab on hot coals, turning occasionally, for about 20 minutes.

Recipe 3. Chicken shish kebab in beer

Ingredients:

Two kilograms of chicken breast;

0.75 liters of beer;

Two onions;

Salt, oregano, pepper.

Cooking method:

1. Rinse the chicken breast thoroughly, remove the skin and bones, cut the fillet into small pieces, but not too small at the same time. We make it so that the meat can be placed on a skewer.

2. Peel both onions and cut into thick rings.

3. Rub the pieces of meat with a mixture of oregano, salt and pepper.

4. Place the chicken in a bowl, sprinkle onions on top. Fill with beer.

5. Marinate for at least 2 hours.

6. Prepare shish kebab from fillet marinated in beer in the traditional way: on the grill over coals or over an open fire over a campfire.

Recipe 4. Chicken shashlik in mineral water

Ingredients:

Two chicken breasts (about 1 kg);

Large onion;

60 ml vegetable oil;

Liter of mineral water;

Spices, salt;

Two tablespoons of lemon juice;

Parsley.

Cooking method:

1. Cut the prepared, washed and dried fillet into medium portions.

2. Wash the lemon, cut it in half, squeeze out the amount of juice we need.

3. Peel the onion and cut into large rings.

4. Place the breast on the bottom of the bowl and place the onion on top.

5. Sprinkle the meat with spices, salt, and pour lemon juice. Mix.

6. Fill with vegetable oil and mineral water, marinate for 4 hours.

7. Place marinated chicken shish kebab on skewers, alternating meat with onion rings, fry on all sides for 5 minutes.

8. You can cook barbecue at home. Place the meat on moistened wooden skewers and cook for 15-20 minutes in an oven preheated to 210 degrees.

9. Serve with fresh herbs. If desired, the already prepared meat can be sprinkled with lemon juice, this will give the chicken a delicate sourness and additional aroma and taste.

Recipe 5. Chicken shish kebab in apple-lemon marinade

Ingredients:

800 grams of chicken fillet;

Two tablespoons of apple brandy;

Two sweet and sour apples;

100 ml vegetable oil;

One lemon;

A tablespoon of sugar;

Salt, spices.

Cooking method:

1. Wash the lemon, carefully grate the skin, trying not to touch the white part. We only need the zest.

2. Squeeze the juice from the remaining lemon pulp.

3. Mix the zest with lemon juice, add apple brandy, add spices, salt, sugar, and add vegetable oil. Mix.

4. Place the fillet cut into portions into the aromatic marinade and mix. Place in a cool place for 3-5 hours.

5. Wash two apples, cut into 4-6 parts, depending on the size of the fruit, cut off the core, sprinkle with lemon juice.

6. Thread apples and chicken onto skewers or thin skewers.

7. Lubricate the strung products with marinade, cook in the oven or on the grill for 15 minutes.

Recipe 6. Dietary chicken shish kebab with Provencal herbs

Ingredients:

A kilogram of chicken breast;

Three onions;

Half a lemon;

Two glasses of classic yogurt;

A tablespoon of Provençal dried herbs.

Cooking method:

1. We cut the breast, cutting off the bones and skin, leaving only the fillet. Wash, dry, cut into large cubes.

2. Cut the peeled onion into half rings, put it in a bowl, and crush it with your hands.

3. Place the chicken on top, sprinkle everything with spices, salt and herbs de Provence.

4. Rub lemon zest onto the kebab. Mix everything well.

5. Pour yogurt over the fillet. Leave the meat in a cold place for 3 hours.

6. Fry the finished chicken fillet shish kebab over hot coals on all sides until cooked.

Recipe 7. Chicken shish kebab with garlic and paprika

Ingredients:

Half a kilo of chicken fillet;

Three tablespoons of olive oil;

One lemon;

A teaspoon of paprika;

Two tablespoons of wine vinegar;

A pinch of dried onion;

Spices, salt;

Two cloves of garlic;

Two tablespoons of mayonnaise.

Cooking method:

1. Pour wine vinegar, olive oil, and the juice of one lemon into a bowl of a suitable size. Mix.

2. Add paprika to the marinade; it will give the chicken a bright, rich color and a pleasant taste.

3. Place finely chopped or grated garlic here.

4. Add dried onions and mayonnaise.

5. Salt and pepper to taste.

6. Cut the chicken fillet into small pieces, place the meat in the marinade, mix with your hands, rubbing the mixture into each piece of chicken.

7. Place the oppression on top, put the chicken in the refrigerator for an hour.

8. Place the kebab on metal skewers or wooden skewers and cook over hot coals or in an oven preheated to 200 degrees.

Recipe 8. Chicken shashlik with zucchini and cheese

Ingredients:

One chicken breast per 550-600 grams;

Two zucchini;

Green onions;

Salt pepper;

100 grams of feta cheese.

Cooking method:

1. We wash young zucchini with small seeds and thin skin under running water, cut it into circles no more than one centimeter wide.

2. Cut the chicken fillet, removed from the breast, into approximately the same pieces as the zucchini.

3. Salt and pepper the meat, set aside for 10 minutes.

4. Thread the zucchini circles and pieces of meat tightly onto skewers, placing a small piece of cheese between them.

5. Sprinkle the kebab with the remaining cheese, grating it. Carefully wrap the part of the skewer where the food is located with foil.

6. Cook over hot coals for half an hour, remembering to turn over.

7. Cool the finished chicken fillet kebab, remove the foil, and brown on all sides over the same coals.

Chicken shashlik - tricks

Thanks to these little tricks, you will be able to avoid common mistakes when preparing chicken kebab:

Do not use a whole chicken carcass for barbecue; use only identical parts: fillet, drumsticks, legs, wings. This way the meat will marinate and cook evenly. And it won’t turn out that, for example, the legs are not yet ready and are bleeding, and the fillet is already dry. If you still want to use a whole chicken or chicken to cook meat over a fire or in the oven, marinate the whole bird and cook it without cutting it.

Be sure to use oil (vegetable, olive), fermented milk products (kefir, yogurt), and lemon for marinating the fillet. Thanks to these products, during marinating, the meat sets on the outside, leaving all the juices inside. This allows the chicken fillet to remain soft and juicy.

Under no circumstances should you marinate frozen fillets; if you really don’t have enough time, you can defrost them in the microwave, but it’s better to do this the day before the picnic. Frozen chicken simply will not absorb the aromas and flavors of spices and other additives, resulting in tasteless meat.