The long-awaited warm time has come. It's time for rest, barbecue and picnics. After winter, you really want to go out into nature, get away from the bustle of the city and have a good time with your family or friends. One of the most pleasant pastimes is a picnic. And what a picnic without cooking meat on the grill?

In one of the previous articles, I shared with you. Today I want to continue this topic and tell you about the recipes for a juicy and delicious chicken kebab.

If we compare chicken with pork, then chicken is pickled much faster, cooks much faster and is considered a more dietary meat.

There are different types of marinades for meat. As they say, for every taste. I tried to collect in this article the most interesting recipes that will help you prepare a delicious, juicy and aromatic kebab.

Chicken kebab with lemon mayonnaise

Many people know that mayonnaise and chicken are the perfect combination. It is thanks to this product that the poultry meat becomes soft, tender, juicy, and the crust that is obtained is beyond praise.

Ingredients:

• Chicken legs - 6-10 pcs.
• Allspice - 3-4 peas
• Cumin - 1/2 tsp.
• Paprika 1/2 tsp
• Garlic - 3-4 cloves
• Lemon (juice) - 1 pc.
• Mayonnaise - 500 gr.

Cooking method:

1. Carefully separate the chicken legs from the bone, making an incision along the bone, and remove the skin. We cut them into portions.

The ham, in contrast to the breast, turns out to be more juicy and tender as a result of heat treatment.

2. Now let's prepare the marinade. Put mayonnaise into a deep bowl or saucepan, add ground paprika, cumin, juice of one lemon, chopped garlic, freshly ground allspice and meat. Mix everything well and send it to the refrigerator for 2-3 hours.

3. Prepare the grill and light the coals.

If you add twigs of fruit trees (for example: apple, apricot, plum, mulberry, lemon) to hardwood coals, your kebab will be saturated with a unique aroma.

When the coals turn gray-white, string the meat on skewers and fry until golden brown. In order for the meat to bake evenly, the skewers must be turned over every 3-5 minutes.

Marinade with soy sauce, honey and mustard

I bring to your attention a simple recipe for a truly delicious and delicious dish. A spicy marinade based on soy sauce, honey and mustard gives an unrivaled taste.

Ingredients:

• Chicken legs - 5 pcs.
• Chicken wings - 6 pcs.
• Soy sauce - 10 tbsp l.
• Ketchup - 5 tbsp l.
• Dijon mustard (grains) - 2 tbsp. l.
• Honey - 1 tbsp. l.
• Natural seasoning (for chicken) - 1 tbsp. l.

Preparation:

1. Combine soy sauce, ketchup, mustard, honey and seasoning in a deep bowl. Mix everything well.

Ketchup can be replaced with homemade adjika, but not tomato paste or tomato juice, as they give the meat a sour taste.

2. Fill the legs and wings with marinade and let stand for 40 minutes or 1 hour.

3. Put the meat on a wire rack and bake it on pre-prepared coals.

Kefir barbecue recipe

The chicken turns out to be very tender and tasty if marinated in kefir. This original sauce will satisfy even the most sophisticated gourmets.

For cooking we need:

• Chicken thighs or wings - 2 kg.
• Kefir (any fat content) - 500 ml.
• Salt - 1 tsp
• Seasoning for chicken or spices of your choice - 2 tbsp. l.
• Parsley - 1 bunch
• Onions - 1 kg.

Preparation:

1. Add chicken seasoning, salt, coarsely chopped parsley and onion (in rings) to kefir. Mix everything well.

Basil and savory go very well with this meat. If you have them, be sure to add them to the marinade.

2. Put meat in a bowl with marinade and mix well. Cover with a lid and put in a cool place for 3-4 hours. After the allotted time, put the meat on a wire rack without parsley and onions and bake over charcoal until golden crisp.

Juicy chicken on mineral water

This chicken pickle is the most popular among my friends and acquaintances. Moreover, we ourselves in our family often cook according to this recipe. The meat always turns out to be very tender, juicy and tasty. Champignons are an excellent addition to it.

Ingredients:

• Chicken thighs - 12 pcs.
• Onions - 05, kg.
• Champignons - 0.5 kg.
• Salt, pepper - to taste
• Barbecue seasoning - 1 sachet

Preparation:

1. Put the washed and dried meat in a deep container for the marinade. The skin can be left or removed. Depending on how you like it best.

2. Cut the onion into half rings, add some salt and crush it with your hands so that it gives out the juice. Add spices and onions to the meat and mix well with your hands.

3. We clean the champignons and put them in a container with meat. Fill everything with mineral water and mix gently. Cover the container with a lid and leave to marinate in a cold place for 3-4 hours.

4. After 3-4 hours, place the meat with mushrooms on the wire rack and start cooking. Fry the kebab until golden brown. Serve with a salad of fresh vegetables or grilled vegetables. Bon Appetit!

Kiwi Diet Recipe

Such an exotic dish of chicken and juicy kiwi looks unusual and impressive on the table. The meat, as a result of this combination of products, turns out to be very tender, juicy and incredibly tasty.

Required Ingredients:

• Chicken breasts - 3 pcs.
• Kiwi - 2 pcs.
• Bulgarian pepper - 1 pc.
• Salt - 1 tsp
• Dried basil - pinch
• Saffron - a pinch
• Black pepper (freshly ground) - a pinch
• Rosemary - a pinch
• Cane sugar (brown) - 1 tsp
• Olive oil - 1 tbsp l.
• Sesame seeds - to taste

Preparation:

1. Wash the chicken breasts, dry with napkins and cut into portions. We transfer the meat to a deep container. If you will grill on the wire rack, you can cut the pieces into larger pieces. Well, if you cook meat on skewers, then cut the pieces into smaller pieces. I will string the meat on wooden skewers and grill it on the electric grill.

2. Bulgarian pepper setting into squares and add to the meat. Peel the kiwi, rub it on a coarse grater and transfer it to the meat. Add spices, cane sugar and olive oil. You're probably thinking, "Why add sugar to the marinade?" The answer is very simple: "It adds a golden brown crust to the meat." Mix everything thoroughly and leave to marinate for 10-15 minutes. No longer needed.

If you leave the meat to marinate overnight, the kiwi will soften the meat to a jelly-like state.

3. We string the meat on skewers or put it on the wire rack and bake on pre-prepared coals until golden brown. If you are going to grill meat, grease it with olive oil. We string meat with pepper on skewers, sprinkle with sesame seeds and bake until tender.

The meat has a very delicate, fruity taste and is perfect for those who follow the figure or follow a diet.

A simple recipe for a classic marinade

The classic meat sauce has a characteristic sourness and aroma. The recipe for such pickle is extremely simple and perfect when you marinate defrosted meat and are not sure of its freshness. Vinegar should be used very carefully, in small quantities, because it dries the meat, making it harder. And yet, many people like this marinade because it reminds them of their childhood.

Ingredients:

• Chicken (fillet) - 3 kg.
• Bulb onions - 2-3 kg.
• Salt - 1-1.5 tbsp l.
• Apple cider vinegar - 3 tbsp. l.
• Pepper mixture (freshly ground) - 1/2 tsp
• Coriander - 1 tbsp l.

Preparation:

1. Cut the chicken into portions (3x3 cm) and transfer to a deep container. Season with salt and pepper.

2. Peel the onion and cut into half rings. Transfer to chicken. Dilute vinegar with water in a 1: 1 ratio. Pour it over the meat and mix well with your hands. Cover the meat with a lid and put in the refrigerator to marinate for 1-2 hours.

3. Light the coals and when they turn gray-white, you can skewer the meat or put it on the wire rack and fry. Remember to turn the meat every 3-5 minutes so that the meat does not burn or dry out.

4. After 15-20 minutes, you can check the meat for readiness. Cut one piece with a knife and, if the meat does not emit pink juice, then the kebab can be removed from the heat and served.

How to marinate chicken in tomato juice?

This marinade recipe will work with any type of meat. The meat turns out to be soft, juicy, tender with a beautiful ruddy crust.

Ingredients:

• Chicken - 1 pc.
• Bow - 4 pcs.
• Tomato juice - 0.5 l.
• Garlic - 3-5 cloves
• Salt, pepper - to taste
• Spices for chicken - 1 tbsp. l.
• Dill - 1 bunch
• Parsley - 1 bunch

Preparation:

1. Meat should be cut into portions and transferred to a convenient deep bowl or saucepan.

2. Cut the onion into rings and add to the meat. Finely chop the greens and garlic and send them to the chicken. Sprinkle with spices on top and mix well with your hands. Fill everything with tomato juice, cover with a lid or cling film and put in the refrigerator for 1 hour.

3. While the meat is marinating, light the coals and prepare the skewer or wire rack. Fry the meat over charcoal for 15-25 minutes until golden brown.

Mustard-sour cream marinade

Do you want to cook a barbecue, but forgot to marinate the meat the day before? Try making a quick chicken skewer with chicken thighs. You will not regret it.

Ingredients:

• Chicken thighs - 3 kg.
• Sour cream - 6-7 tbsp. l.
• Mustard - 5 tbsp l.
• Salt -1.5 tbsp. l.

Preparation:

1. Wash the thighs, dry them with a towel and remove the skin with fat. Take a kitchen hatchet and cut each piece into two pieces. If you bought large thighs, then the meat must be cut into three equal parts.

2. Transfer the meat to a deep container, add some salt, add sour cream and mustard. We mix everything well and send it to a cold place for 1 hour.

3. In the meantime, the chicken is marinated, you can make a fire and prepare the coals. We put the meat on a wire rack or string it on skewers and fry until tender.

4. Finished meat can be served with a salad of fresh vegetables and herbs. Bon Appetit!

Chicken fillet with orange and lemon

How to make an unusual chicken pickle? Very simple! I suggest you cook meat with lemon and orange zest. A chicken under such a marinade turns out to be tender, aromatic and dietary.

Ingredients:

• Breast fillet - 8 pcs.
• Onions - 6 pcs.
• Lemon - 1 pc.
• Orange - 1 pc.
• Ground black pepper
• Spices for chicken

Preparation:

1. Put the onion, cut into rings, spices and half of the chopped fillet in a pickling container. Season with salt, pepper, lemon juice and orange zest. Repeat these steps until we run out of ingredients.

2. Cover the container with a lid and leave the meat to marinate for 3-4 hours (you can overnight).

3. When the chicken is marinated, you can bake it on the grill until cooked through. Such a chicken turns out to be fragrant, tender and dietary. You can serve fresh vegetables, herbs and potatoes baked in a uniform with it.

Chicken kebab on beer

Chicken meat is considered the easiest to prepare and experiments with it are the simplest and fastest. They say that meat cooked in beer marinade becomes softer and more juicy. It's very easy to check this by cooking chicken drumsticks.

• For cooking chicken kebabs, it is advisable to take the legs, because they are juicier than the breasts.
• When choosing high-quality meat, it is necessary to watch that the meat does not stick, does not have a pungent smell, is not in the blood and mucus. The meat should also be soft pink in color.
• If you will be cooking from frozen meat, never defrost it in the microwave. In this case, the meat will become tough. The only sure way to defrost is at room temperature.
• The meat must be cut across the grain. If you cut it lengthwise, the fibers of the finished meat will get stuck in the teeth.
• The meat is cut into 3.5-4 cm squares. Smaller pieces will burn ahead of time and be dry, while larger pieces will not bake.

If you bought fresh meat in the market in the morning and set off for nature, you just need to salt and pepper it and start frying. But, if you want to leave cooking it for later, it is advisable to marinate. After all, the marinade retains all its properties for a day, or even two.

• It is best to choose flat skewers made of stainless steel. The meat will sit tightly on them and will not turn over on its own when frying.
• If you have vegetables, you can place them between the pieces of meat. Then you will have a complete dish with a side dish.
• In order for the kebab to turn out juicy, you need to turn the skewers every 3-5 minutes. Then the meat will be encapsulated and the most delicious juices will remain inside.
• If, during the frying process, the coals ignite from dripping fat, remove the skewers aside, stir the coals and continue cooking.
• The average time for frying meat is 15-25 minutes. It all depends on the temperature of the coals and natural conditions. Shish kebab is cooked much faster in summer, longer in winter.
• If you doubt the readiness of the kebab, you just need to cut it with a knife anywhere. Finished meat should not give off red juice.
• It is best to choose birch coals. They burn well and give a lot of heat. Spruce and pine firewood is not suitable for frying meat because they release resins that are dangerous to health. In addition, the kebab has a bitter taste.

These are the basic tips for choosing, preparing and preparing chicken kebab marinades. I hope that they will help you in cooking and the meat will always turn out juicy, tender and tasty.

I would be very glad if you put one of my recipes into practice and write to me in the comments about your results and impressions. I will also be very pleased if you share your proven recipe for making chicken kebabs.

Cook with love and great mood! I wish you excellent culinary results and see you soon!

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

Despite the fact that it is customary to cook traditional kebabs from pork or lamb, chicken kebabs will turn out to be no less tasty, especially if you marinate it correctly. In addition, poultry kebab has its advantages - marinating does not take much time, the meat always turns out to be incredibly tender, and if for other types of meat there are recommendations for choosing certain parts for a good kebab, then in the case of chicken, the choice is absolutely nothing not limited - it can be breasts, and wings, and thighs, and shins. And with a good marinade, such a kebab will turn out to be simply fantastic! Already wanted to try it? Culinary Eden is happy to share with you valuable tips and recipes!

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

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

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

Marinade for chicken kebabs implies the use of special dishes - these should be glass, enamel or ceramic containers. Aluminum, wood and plastic dishes are immediately excluded. On average, chicken meat is marinated for 30 minutes to 3 hours, with chicken wings taking the least time, while harder drumsticks should be better marinated. Tip: Even if you are not eating the skin, do not remove it from the chicken during marinating and frying - thanks to the presence of fat, the meat will turn out to be more juicy.

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

Kefir marinade with onions and parsley

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

Preparation:
Place the chicken in a large container. Cut the onion into half rings and add to the chicken, gently kneading the onion with your hands. Pour in kefir, add spices, salt and pepper to taste. Add coarsely chopped parsley - you should not grind the greens here, since before frying it will have to be removed from the meat so that it does not burn. Mix the meat with the marinade thoroughly. Marinate chicken for 2 to 3 hours in a cool place.

Ketchup chicken kebab marinade

Ingredients:
250 g ketchup

dried oregano and dried basil to taste,

1 kg of meat.

Preparation:
In a bowl, combine ketchup, butter and spices. Add salt and pepper to taste. Spread the marinade evenly over the skewers and let stand for 30 minutes.

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

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

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

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

Honey-orange marinade for chicken skewers

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

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

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

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

Marinade for chicken kebab from kvass, mustard and garlic

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

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

Beer marinade with onion and lemon

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

Preparation:
Rub the chicken with spices and salt. Mix beer with lemon juice and pour the mixture over the meat. Add chopped onion rings or half rings. Stir well with your hands and let marinate for a few hours.

Chicken kebab marinade is an integral part of the meat preparation process. Marinating chicken does not take much time, and various marinade variations allow you to cook chicken barbecue in completely different ways every time, delighting loved ones with the delicious taste of this wonderful dish. Bon Appetit!

Spring invariably attracts to nature - to eat barbecue, drink birch sap. It's time to talk about recipes for fire. For example, discuss a chicken kebab marinade for a tender, juicy, quick dish. If you've never tried this before, it's time to fix this omission!

At the dacha, we often bake on or lamb. In nature, the appetite is excellent, and there is not enough patience to wait until the pork or lamb meat is fried. Chicken kebab helps out. Pickled and fried quickly, easily digested by the stomach.

Traditionally, the dish is cooked over an open fire, that is, a fire, but if desired, the process can be simplified, modified according to the available resources. There is no way to get firewood - we use coal, which is sold almost everywhere. Do you have to cook at home? It's not scary, it can be done. There would be a desire!

For chicken kebab, you can take different parts of the poultry. The thighs are considered the most juicy, the shins are often used. And the wings fly like seeds. The fillet is rather dry, here you have to try to marinate and fry it without spoiling it.

The meat should be fresh, not subject to freezing, from young birds. The color is pale pink with yellow streaks of fat, without an unpleasant odor (it arises from the addition of various drugs and additives to the feed for the growth of the bird). Cut the fillet into large pieces, leave the drumsticks and small thighs whole - this way all the juice will be preserved. In addition to skewers, it is convenient to use the grill grate.

For a dietary chicken, it is better to use more fatty marinades, since the meat itself is dry. Dairy products, honey, mustard, and combinations thereof are suitable.

There are a number of conditions, secrets of tasty, juicy meat:

1. You should not indulge in acidic components that are added to pork, beef, lamb meat to soften the structure of the meat, since chicken is already tender, in the presence of acid it becomes dry, harsh
2. The marinating process takes place quickly - 1.5-2 hours, for fillets - half an hour
3. There should be a lot of sauce for the raw materials to "float" in it
4. It is worth adding vegetable fat, which will prevent the juice from leaking out of the chicken.
5. Even the best marinade won't help make frozen chicken juicy.
   shashlik. We remind you that only fresh meat should be taken as a basis
6. It is recommended to take an enamel or ceramic container for salting, because metal, reacting with the components of the dressing, can give the dish an unpleasant aftertaste
7. It is better to make the pieces the same in size and "location", that is, only the drumsticks, or only fillets, or exclusively the wings. When using "assorted" there is a danger of uneven soaking of meat with salt, spices, other additives, poor roasting of individual parts of the dish
8. The liquid after marinating the meat can be used a second time to soak vegetables (tomatoes, paprika, eggplants, cut into large pieces), as well as mushrooms; after 15 minutes of soaking, they should be fried over a fire - an excellent side dish is obtained.

Marinade with soy sauce and mustard

This recipe is suitable for both kebabs and baking. Simple yet tasty, forms a crispy, golden brown crust. Are you ready to try it?

Ingredients:

• Chicken thighs - 1 kg
• Onion - 1 pc.
• Basil - 0.5 tsp
• Sweet paprika - 2 tsp
• Hot mustard - 1 tablespoon
• Sugar - 2 tablespoons
• Soy sauce - 150 ml

1. Cut the onion into half rings.

2. Put the thighs in a container, add basil, paprika and onions. We hammer with our hands so that the onion gives juice, and all the meat is evenly saturated with dry spices.

3. Combine soy sauce, mustard, sugar.

4. Pour the mixture to the thighs, mix with your hands, cover with foil and send to the refrigerator for 2 hours, if you have time, you can do more - it will only taste better.

5. Cook on skewers or a griddle until tender.

One of the Soviet people's favorite recipes for chicken on the grill was the vinegar version.

Products:

• Chicken carcass - 1 piece
• Large onion - 1 pc.
• Wine vinegar - 2 tablespoons
• Black pepper
• Red pepper

1. Butcher the chicken. We need to get pieces that fit easily on the skewer.

2. Chop the onion in half rings, combine with the meat and sprinkle with salt on top, which will draw the juice out of the onion. Here are black and red peppers. Squeeze the onion and chicken with our hands and pour in the vinegar. Mix everything again, wait 2-3 hours.

3. String the pieces on a skewer and send them to fry. During frying, sprinkle the meat with water diluted with vinegar.

Quick kefir marinade for wings and thighs

Sour, delicate kefir complements dietary chicken. The kebab is soft, juicy inside, but with a crispy, mind-blowing crust, and the aroma ...

Products:

• Chicken wings or thighs - 2 kg
• Kefir of any fat content - 0.5 liters
• Salt - 1 tsp
• Onions - 1 kg.
• Seasonings for chicken or favorite spices - about 2 tablespoons
• Greens - a bunch

1. Pour spices and salt into kefir. Stir.

2. Cut the onion into rings, chop the greens coarsely. We combine the onion and greens and mash with our hands to extract the juice.

3. Add wings, mix well, press with your hands. Cover with a lid and forget about them for a while.

4. After 3-4 hours, string on skewers, cook until golden brown.

Marinate with lemon

We get a spicy version of meat with the addition of citrus fruits. Lemon is the most suitable.

Products:

• Chicken fillet - 800 g
• Lemon juice - from half of the fruit
• Garlic - 3 wedges
• Spices, aromatic herbs - bunch (about 30 g)
• Salt - 1 tsp
• Lemon zest - 1 pc.
• Italian herbs - 3 tsp
• Olive oil - 4 tablespoons
• Green onion stalks - 3 pcs.
• Bitter chilli pepper - 1 pc.

1. Rub the zest from the lemon. Chop garlic, onion, parsley, hot pepper.

2. Combine spices, herbs, juice, vegetable fat, beat with a blender or grind in a mortar.

3. Add meat, cut into portions, mix with your hands. Leave in the refrigerator for 1 hour.

4. String on skewers or skewers. We cook on coals, a fire or in the oven (then the cooking time is 30-35 minutes at 180 degrees).

Serve with fresh lemon wedges, fresh vegetables.

Proven Mayonnaise Recipe

Mayonnaise is often used for marinade. True, this is a moot point. According to culinary rules, it is a cold sauce, which is forbidden to use in cooked dishes, as potentially hazardous substances are supposedly released.

On the other hand, it's just a mixture of eggs, oil and spices, whipped together. These products are often included in casserole dressings, added during frying. Why not use them for pickling?

Mayonnaise perfectly envelops the meat, "sealing" it, keeping the juice inside, the dish also burns less, retaining a beautiful light shade without dark, charred spots.

Ingredients:

• Chicken thighs - 1 kg
• Mayonnaise - 200 g
• Paprika
• Pepper
• Garlic - 3 cloves
• Lemon
• Onions - 3 pcs.
• Salt, spices

1. Free the chicken thighs from the bone and skin, cut into three parts.

2. Pour spices into mayonnaise - paprika, pepper and caraway seeds. Cut the garlic into large slices, squeeze the juice from the lemon. We mix all the ingredients.

3. Combine the mixture with meat, mix well. Leave to infuse for an hour.

For a healthy diet, I advise you to replace mayonnaise with sour cream, so the taste will be softer, and the benefits are greater.

Using soy sauce and honey for chicken wings

Chicken wings are much cheaper than the same drumsticks or thighs, for which they are loved - this is an affordable snack, especially if it is cooked over charcoal. For simplicity, you can bake on a wire rack.

Products:

• Wings - 1.3 kg
• Honey - 1 tablespoon
• Boiling water - 3 tbsp.
• Soy sauce - 100-150 ml
• Garlic - 4-5 cloves or a bunch of young greens
• Salt and pepper to taste.

1. Wash the wings, put them in a large container. Add salt, seasonings, pepper, good mnem.

2. In another container, mix hot water with honey to dissolve.

3. Add red pepper or other spices and soy sauce. Chop the garlic, stir in to the marinade.

4. Pour the meat into the mixture, knead well with your hands. During the soaking, stir the meat a couple of times, each time covering the container with a lid to avoid chapping.

5. After 4-5 hours, string it on skewers, first passing it through the tip of the wing, then into the second phalanx between the bones and the third phalanx, so that the piece is kept evenly, baked well.

6. We fry on coals or burnt wood, constantly turning over so that the edges do not burn.

Sprinkle the finished dish with herbs.

Spicy marinade on mineral water and adjika

A win-win option that will conquer even people who do not really recognize grilled chicken. Yes, and pickle raw materials quickly, half an hour - and you can send them to fry.

Ingredients:

• Chicken thighs - 2-3 pcs.
• Sweet pepper - 2-3 pcs.
• Onions - 1 pc.
• Tomato - 1 pc.
• Adjika spicy - 0.5 tbsp.
• Mayonnaise (or sour cream) - 0.5 tbsp.
• Lemon - slice
• Spices to taste

Preparation:

Recipe for making wings in mustard and honey

Honey and mustard add spice to the meat, create a glossy, crispy crust. Few people remain indifferent to such an original combination of sweetness, salt and spiciness! Do not be afraid that the dish will be very bitter - when frying, the spiciness is lost.

Products:

• Chicken wings - 2 kg
• Liquid or heated honey - 4 tablespoons
• Ground paprika - 2 tablespoons
• Mustard (not grains, otherwise it will burn on the fire) - 4 tablespoons
• Vegetable oil (olive, sunflower) - 4 tablespoons

1. Mix all the spices.

2. We wash the wings, make small cuts on them in places of greatest thickness, so that the meat is well saturated.

3. Mix the chicken with the marinade with your hands (you can wear gloves). We put it in a container (preferably enameled, plastic, glass) for 2-5 hours in the refrigerator.

4. Fry over the fire until tender.

Sweet and sour honey and lemon shashlik

Such a recipe will come in handy if a meeting with friends, going out into nature came as a surprise. The product is prepared quickly and barbecue meetings will take place according to all the rules, with the main meat dish, and not modest sausages on a stick.

Products:

• Chicken fillet - 700 g
• Onions - 200 gr.
• Lemon - 2 pcs.
• Honey - 1 tablespoon
• Cinnamon - 0.5 tablespoons
• Italian herbs - pinch
• Paprika - 1 tablespoon
• Salt, pepper to taste

Preparation:

• Squeeze juice from lemons, mix with spices, honey
• Onions (better than tender varieties, and not the most "hot", small in size, so that the slices are smaller than pieces of meat) cut into large rings, salt, lightly wrinkle with your hands to form juice
• Rinse the fillet, dry, cut into equal pieces
• Combine raw materials with onions, marinade
• Leave in the cold for an hour or two
• String on skewers, skewers alternately with onions, fry for 8-10 minutes, turning regularly
• Serve with lemon wedges

Soft sour cream marinade with onions for chicken skewers

Sour cream is a natural analogue of mayonnaise, such a shish kebab will be tender, light, without ugly burned spots.

Products:

• Chicken (thighs) - 1 kg
• Onions - 5-6 pcs.
• Sour cream - 6 tablespoons
• Salt, black and bell peppers, ground

1. Peel the onion, cut into rings. We wash the meat under running water, cut into pieces, add to the onion. Salt and pepper. Knead everything with your hands until juice is formed.

3. When using wooden skewers, they should first be soaked in water so that they do not burn during cooking.

4. We form kebabs, fry until tender.

Beer chicken legs

Beer not only refreshes on hot days, but serves as a wonderful addition to meat. An original, aromatic chicken marinade comes out of it, it is worth trying at least once!

Products:

• Chicken legs - 2 kg
• Onions - 2 pcs.
• Light beer - 0.5 l.
• Ground black pepper, oregano

1. Cut the onion into strips, knead it with your hands to extract the juice.

2. Add chicken, salt, spices, beer, knead with your hands. Leave in the refrigerator for 3 hours.

3. Fill the grill grate with meat and put the onion on top.

4. Fry at a moderate temperature for 20-30 minutes, regularly pouring with marinade so as not to burn.

Marinate chicken fillet in white wine

Delicate, memorable taste is obtained with the addition of wine. Basically, white table varieties are used, but dessert or red ones color the meat or add unnecessary sweetness.

Products:

• Chicken fillet - 1 kg
• Onions - 1 pc.
• White wine - 150-200 g
• Salt pepper

1. Wash the chicken fillet, cut into large portions (so that it is juicy, since the product is very fried). Cut the onion into half rings to get more juice, grind it with your hands. Salt, pepper, add wine. We knead everything with our hands.

2. Put it in a container or bag, keep it in the cold for about an hour or two, and cook.

Video recipe for cooking barbecue with soy sauce, onion and pepper marinade

Chicken is the perfect base for a kebab. Using different products, each time we get an unusual, but no less tasty option.

A huge advantage of this type of meat is the speed of cooking, it impregnates and roasts much faster than pork, beef, lamb. And it turns out to be so gentle!

What could be better than spending time in nature with your close friends and family, and even with kebabs, you can't imagine better. There are a lot of recipes on how to marinate chicken kebabs. And how tasty it turns out depends on the correct marinade. You can use vinegar, mayonnaise, ketchup, kefir, soy sauce, honey, etc. And of course, various spices and herbs.

The choice of marinade recipe is entirely up to the eaters. Chicken kebab can be prepared from any part of chicken: you can bake drumsticks, thighs, wings, fillets on the grill, and everything will turn out very tasty. Chicken kebab has undoubted advantages over other types of kebab - chicken meat is more easily absorbed by the body, since the dishes are not as heavy as pork or lamb, almost everyone loves it.

Chicken marinates faster and cooks faster than pork, for example. But in cooking, only one point is important: it is important not to dry the chicken, otherwise everything will go down the drain. Just marinate the chicken correctly and do not overexpose it over coals - that's all!

I present to you the best and most popular chicken kebab marinades. These recipes can be used not only for making kebabs, but also for preparing meat dishes at home.

Recipe number 1. Marinade for kefir shashlik

Making kefir chicken marinade is very simple, and most importantly, it does not take much time. Kefir is great for marinating meat and gives it extraordinary softness and tenderness.

We need:

chicken meat (legs, thighs, wings, drumsticks or breast fillets) - 1.5-2 kg.

kefir - 0.5 l.

onion - 2-3 pcs.

garlic - 2 cloves

spices, salt - to taste

Preparation:

The fat content of the selected kefir depends on what kind of meat is used for barbecue. If this is a fillet, then we choose fatter kefir, and for juicy thighs, you can choose a low-fat fermented milk product. For spices, garlic, red bell peppers, thyme, or parsley are great.

We wash the chicken, dry it and divide it into portions. Salt, add your favorite seasonings, chopped garlic and onion chopped into rings. Pour the finished chicken meat with kefir, mix, cover with plastic wrap and leave in a cool place for 3 hours, or if there is time, put it in the refrigerator overnight.

Then we cook on the grill or grill for 15-20 minutes and enjoy the delicate taste.

Recipe number 2. Marinade for chicken kebab with vinegar - a classic of the genre

Suitable for any kind of meat! As for the chicken, so that it does not turn out dry and tough, be sure to observe the proportions of water and vinegar.

Ingredients:

~ 1.5 kg. Chicken

4 tbsp. tablespoons of vinegar (9%)

8 tablespoons of water

2-3 onions

1 tablespoon sugar

salt pepper

Preparation:

Rinse the chicken and cut into the required pieces. Salt and pepper each piece of chicken evenly and put in a deep bowl. Peel the onions and grate them with a coarse grater, you can also add a few cloves of garlic there. Onions in this form will give the chicken the necessary juiciness. Mix vinegar with chilled boiled water. Ordinary table vinegar can be substituted with apple cider vinegar or balsamic vinegar. Add sugar there and stir. Pour into the chicken, stir and leave to marinate for about 10-12 hours. So that the chicken does not turn out dry and does not burn, during frying, do not forget to water it with water, wine or beer at regular intervals and turn the skewers in time. Chicken bones are baked for the longest time, you can check the readiness of the kebab by the cut, the juice should be transparent.

Recipe number 3. Marinade for chicken barbecue with mayonnaise

A marinade based on the most ordinary table mayonnaise is excellent for barbecue not only from tender pieces of chicken breast, but also from other parts - for example, using such a marinade, you can make a delicious barbecue from chicken legs. Marinating chicken skewers in mayonnaise is very simple. To begin with, we spread the pieces of chicken meat (you can take the ham, drumsticks, wings - in general, any parts) in any deep container, sprinkle on top with salt, pepper, spices to your liking.

You can also use the usual "store" mixture of herbs and spices. Mix the meat with spices, add the onions cut into rings and let stand for 10-15 minutes. Add mayonnaise to the meat - do not spare the sauce, it is necessary that the mayonnaise evenly covers all the pieces of chicken (then you will see how the meat will take all the mayonnaise into itself). Mix thoroughly and cover the container with a lid. You can marinate chicken in mayonnaise at room temperature and in the refrigerator for two hours. If time permits, it is better to leave the kebab in the refrigerator for ten to twelve hours. And in the room, the shish kebab under mayonnaise will be marinated in three to four hours.

We need:

chicken - 1 kg.

onions - 2 pcs.

mayonnaise - 200 g.

salt and pepper to taste

You can also add various vegetables to the kebab:

1. Tsukin
2. Eggplant
3. Bell pepper
4. Tomatoes

We keep the chicken marinated with mayonnaise for 1 hour in the refrigerator and you can already fry the shish kebab either on a skewer or on a wire rack. Although you can insist the chicken in the resulting marinade for 6 hours or overnight, it won't get any worse. Mayonnaise will give poultry meat a rich aroma, and a delicate, very juicy, crumbly texture. Other spices and herbs can be used in the marinade - paprika, dried parsley, dill, marjoram, lemongrass, all kinds of peppers or suneli hops.

Recipe number 4. Marinade for chicken kebab on mineral water

This recipe for marinade with mineral water couldn't be easier! Lemon juice can be added to the chicken marinade if desired.

We need:

2 kg. Chicken

Mineral water (with gas) - 1 liter

3 onions

vegetable oil - 1 tablespoon

Salt, ground black pepper - to taste

Preparation:

To prepare barbecue, you can take not only chicken, but also pork or beef. Pour the chopped chicken with mineral water and oil so that it covers the meat and sprinkle with spices. We put under oppression in a cool place for 3-5 hours. The meat is tender and very tasty. Do not forget to add chopped onions to the meat.

String the chicken soaked in marinade on skewers, fry over coals until golden brown.

No. 5. Recipe for marinade with soy sauce

For marinating in soy sauce, you can use any part of the chicken - wings, thighs or breast. Thanks to him, the meat turns out to be very tender, tasty, with interesting notes. In order to prepare soy marinade for chicken you need:

For 1 kg. Chicken:

• 5 tablespoons soy sauce
• 2 tablespoons olive oil or honey
• 2 tablespoons lemon juice
• 2 teaspoons fresh thyme, chopped
• 3-4 cloves of garlic
• black pepper, curry, spices - to taste
• 1 onion - according to the old tradition

Preparation:

We wash the chicken fillet, dry it a little and cut into large pieces of at least 3 by 3 cm. Pass the garlic through a press, cut the onion into rings. Mix all the chicken breast marinade ingredients in a separate deep bowl. The marinated breasts should remain for 2-3 hours in a cool place or in the refrigerator, and preferably overnight.

After the specified time, take out the chicken, remove the excess marinade for the chicken breast, and fry the chicken over charcoal until tender. Do not use more than three types of spices and herbs in the marinade, otherwise they can overpower each other's taste. Those who like it more sharply - you can add paprika, mustard, etc.

No. 6. Poultry kebab with lemon

Chicken kebab is marinated in just a couple of hours and it turns out to be very tender and very tasty. Of course, the taste of chicken kebab will largely depend on the meat itself and the marinating time too. If the chicken is young, then you will spend a minimum of time for marinating.

We need:

chicken - 1.5 kg.

onions - 2 pcs.

lemon -1 pc.

spices (paprika, rosemary, ground black pepper)

olive oil - 3 tablespoons

salt to taste

This kebab is made with lemon juice and spices. Lemon shashlik is a classic recipe and many people prefer to cook shashlik not with vinegar, but with lemon. Fast and delicious!

Place the chicken pieces and onion rings in a saucepan and stir. Sprinkle with pepper and salt and top with lemon juice. Half of the onion is cut into thin rings and the other half is finely grated.

Marinate the chicken for about 1 hour. After an hour, we string the meat on skewers, the shish kebab will be much tastier if you alternate between pieces of meat and onion rings.

The second option for cooking kebabs in lemon marinade:

Ingredients:

2 kg. Chicken

2 onions

6 tablespoons olive oil

4 cloves of garlic

paprika hammer

rosemary

fresh cilantro

salt, ground black pepper, ground red pepper

Preparation:

Shish kebab can be made from different parts of chicken, but chicken fillet is best for those who are afraid to spoil their figure. We cut two kilograms of chicken meat into not very small pieces and put them in a bowl. Squeeze out the juice of one half of a medium-sized lemon. Add three tablespoons of olive oil, half a tablespoon of salt and ground cinnamon, ground black pepper and cumin. Then two tablespoons of Italian herbs and a tablespoon of paprika. Grind four to five cloves of garlic. Cut three red onions into rings. Mix the whole mass and leave for 2 - 3 hours at room temperature. We string the meat, alternating with onion rings on skewers or skewers, depending on the chosen cooking place. Grill can be used. Fry chicken skewers for about 5 - 10 minutes, depending on the temperature of the grill.

Recipe number 7. Barbecue marinated in its own juice

This is the most economical marinade recipe. Because apart from onions, salt and spices, nothing else is needed. The only negative is that the meat needs to be marinated for at least 8 hours, and preferably a day.

We rub two onions on a coarse grater, and one with rings, rub the garlic on a fine grater. Add all the onions, garlic and salt to the chopped chicken. Add black pepper and your favorite spices.

It should also be remembered that different parts of the chicken should be marinated for different amounts of time. For example, chicken breast skewers should be left in the marinade for 30 minutes, and chicken legs should be marinated for about 6 - 8 hours.

Usually shish kebab is prepared from pork or lamb meat, but if such meat is not available, many housewives prefer cheaper chicken meat. To cook chicken kebab, you need to choose the most delicious marinade so that the meat is soft and juicy enough.

To avoid this problem, you should choose the most suitable marinade option, in this case, the pieces of meat dish will turn out to be juicy and aromatic.

Chicken marinating rules

There are several basic rules that should be followed when preparing chicken, these should be attributed to:

1. Chicken has a very tender and soft structure, and if other types of meat are marinated in order to soften, then the chicken pieces are placed in the sauce only in order to give them taste and aroma. That is why marinades can be very diverse. They may include kefir, mayonnaise, vinegar, lemon and various spices.
2. The process of marinating chicken takes a minimum amount of time; you can start cooking the dish within 1-2 hours after marinating. Nevertheless, some types of marinades help to make the chicken taste better, so the housewives keep the meat in the sauce from 12 hours to two days. Do not leave the product in the marinade for a long time if the sauce contains acetic acid, lemon juice or lemon peel.
3. If the hostess decided to use a barbecue for cooking, then the best option would be a wine or apple product.
4. When frying a kebab, it should be borne in mind that different parts of the chicken will be cooked for a different period of time. Therefore, the legs are fried separately, and the fillets are fried separately.

Marinade on kefir

In such a sauce, the meat turns out to be quite tender and very tasty, it is very important to add vegetable oil to the marinade, otherwise the pieces of meat will turn out to be dry.

Ingredients:

• chicken breast or thighs - 1.2 kg;
• onions - 4 pieces;
• coarse salt - to taste;
• spices for barbecue - to taste;
• fat kefir - 1 liter;
• greens - 1 bunch;
• vegetable oil - 1 spoon;
• ground black pepper - to taste.

Cooking process:

1. Chicken thighs or fillets are washed in water and slightly dried. If it is a fillet, then it is cut into medium-sized pieces.
2. White onions are peeled and placed in a blender bowl, where the vegetable is mashed. This is necessary so that each piece of meat is saturated with the aroma and juice of the onion.
3. The cloves of garlic are peeled and grated on a fine grater. You should also take parsley and mint greens, rinse and chop very finely.
4. Mix the grated with salt in a bowl, add ground pepper and add the onion mass. The ingredients are whipped again with a blender.
5. Rub the thighs with the prepared mixture, put the meat in a large bowl, and then pour in a liter of kefir. If you can't find kefir at home, you can use sour cream, homemade yogurt or yogurt.
6. In addition to the chicken, a spoonful of vegetable oil and chopped greens are added, all components are thoroughly mixed. The oil in the sauce not only helps to make the meat softer and more juicy, but also reveals the flavor of the spices.
7. In addition to the marinade, you can add additional favorite spices, it can be rosemary or turmeric. But do not add too many spices, otherwise it will overwhelm the taste of the meat.
8. The marinating process lasts about 2-3 hours, the meat must be placed under a press.

With mayonnaise and garlic

This is a fairly popular version of the marinade, since it is most often used by housewives to prepare chicken kebabs. The cooking process is not much different from the recipe above, but it is still worth describing it in more detail.

Ingredients:

• chicken fillet - 1.2 kg;
• homemade mayonnaise - 120 ml;
• spices for barbecue - 1 pack;
• salt to taste;
• young garlic - 1 head;
• ground pepper - to taste.

Cooking process:

1. The chicken fillet is washed and cut into several pieces, after which the chicken is placed in a deep bowl, where it will be marinated.
2. Garlic is peeled and cut into thin slices, you can chop the vegetable using a press. Spices are combined with salt, ground black pepper and mayonnaise. Everything is thoroughly mixed, while any spices can be used.
3. Now the garlic is placed on the chicken fillet, after that the mayonnaise mass is placed in a bowl and everything is mixed well.
4. In this form, the pieces are left to marinate for an hour and a half, if time is short, then one hour is enough.

Marinade with yogurt

This version of the sauce can be attributed to quick marinating, since thirty minutes is enough for the meat to soak in the sauce and turn out delicious. Chicken under this will turn out very juicy, if you strictly follow the recipe.

Ingredients:

• chicken fillet - 600 grams;
• young garlic - 2 cloves;
• olive oil - 12 tablespoons;
• yogurt - 12 cups;
• dried oregano - to taste;
• coarse salt - to taste;
• ground pepper - 5 grams;
• lemon - 12 pieces.

Cooking method:

1. To prepare the sauce, first cut the chicken fillet into pieces and then transfer the meat to a small saucepan.
2. All ingredients are mixed in a separate bowl. Natural yogurt is poured into the container, olive oil and chopped garlic cloves are added there. Additionally, the necessary spices and salt are placed in the mixture.
3. Cut the lemon and squeeze two tablespoons of juice out of it, mix the finished marinade until smooth.
4. Chicken meat is poured into the prepared sauce, and then they put a press on the chicken and leave for half an hour, if you have time, you can keep the chicken in the sauce for about an hour.

Vinegar-based marinade

Cooking chicken fillet is not easy, as it turns out to be quite dry after cooking, because it does not contain fat.

To prevent this problem from affecting the kebab, when using vinegar marinade, additional vegetable oil should be used.

Ingredients:

• chicken fillet - 3 kg;
• coarse salt - 1.5 tablespoons;
• wine vinegar - 3 tablespoons;
• white onions - 2 kg;
• vegetable oil - 1 spoon;
• a mixture of ground peppers - 5 grams.

Preparation:

1. First, rinse the chicken fillet and then chop it with a knife into medium sized pieces.
2. The onion is peeled from the husk, cut into large pieces and sent to a blender. The vegetable is crushed to a state of gruel.
3. The onion mass is placed in a bowl with pieces of chicken fillet. Vegetable oil, a mixture of ground peppers, a little vinegar and salt are also sent there.
4. All components are mixed and left to marinate for four hours.
5. When the time is up, you should cleanse the meat from the marinade, since if the onion remains on the fillet pieces, it will add bitterness to the kebab. The marinating process should not last more than four hours.

If it is necessary to keep the meat for a longer time, then after four hours the chicken is removed from the sauce, washed in water, and then added to the prepared a little vegetable oil.

Marinade with soy sauce and honey

This version of the marinade is distinguished by its interesting taste and incredible aroma. The finished kebab turns out to be juicy and has an appetizing crust.

Ingredients:

• sweet pepper - 2 pieces;
• natural honey - 5 tablespoons;
• chicken fillet - 2.1 kg;
• soy sauce - 120 ml;
• vegetable oil - 55 ml;
• coarse salt - to taste;
• hot garlic - 2 cloves;
• ground pepper - 5 grams;
• onions - 4 heads.

Cooking process:

1. First melt the honey and then mix it with soy sauce and a little salt.
2. Salt can be omitted if the sauce is salty enough.
3. Ground black pepper and vegetable oil are additionally added to the marinade, everything is re-mixed.
4. The chicken fillet is cut into large cubes, the onions are cut into rings of medium thickness. It is also worth cutting sweet peppers into thin rings. Garlic is chopped with a knife or chopped with a press.
5. The meat is placed in a bowl with sauce, mixed well and the chicken is allowed to brew for about two hours.

You can also pick up other options for marinades, they add kiwi puree, red wine and various spices. For chicken kebabs, a special chicken seasoning is better. But you can use any other spices.