Chicken kebabs in the oven - the dish is simple and inexpensive. It most likely belongs to the category of recipes that are called “guests on the threshold”. Of course, if you marinate chicken fillet for several hours, it will turn juicier. But you need to be truly a real gourmet and have an unusually delicate taste to distinguish meat that is pickled for 1 hour from pickled meat for 3 hours. Sometimes I leave the chicken in the marinade only for the time it takes to heat the oven.
Ruddy sides of kebab, of course, make a grill, and if not, then I advise you to cook the chicken in the sleeve for baking, and increase the temperature in the oven slightly.
- Preparation time: 1-3 hours
- Cooking time: 30 minutes
- Servings: 4
Ingredients for chicken kebab in the oven
- 800 g chicken fillet;
- 1 onion;
- 4 cloves of garlic;
- 2 teaspoons of sweet paprika;
- a small bunch of parsley;
- 3 tablespoons of vegetable oil;
- 10 g of fine salt without additives.
Method of cooking chicken kebabs in the oven
Chilled chicken fillet cut into large pieces. The chicken is cooked quickly, so that the meat retains its juiciness, it’s not necessary to grind, the size of the cubes is about 3 centimeters.
Starting to marinate skewers. One of the main ingredients of the marinade is not vinegar, as many people used to think, but onion juice. The process of chopping onions is quite “tough”, but in any available way you will have to rub finely onions and mix with the chicken. Blender in this case an indispensable assistant.
We press the garlic cloves with a knife, chop finely. By the way, if you use a blender, then onions and garlic can be turned into mush together.
Finely chop a small bunch of parsley. Sprinkle pieces of meat with sweet ground paprika and chopped greens.
Mix well the meat and spices so that the onion juice, garlic and pepper soak into the chicken.
Now add high-quality vegetable or olive oil. Chicken fillet - not the most juicy part of the bird, so that it turns out to be tender, you need fat. Thoroughly mix the meat with butter, thereby preserving the meat juices.
At this stage, we add salt to the skewers with fine table salt without additives. We wrap the bowl with several layers of food film and put it in the refrigerator compartment for 1-3 hours.
String pieces of chicken fillet on skewers. I have homemade kebabs made to order small skewers that fit perfectly in the oven. The skewers, on which meat is cooked on the fire, are quite long; it can be difficult to fit them into an ordinary stove.
Instead of iron skewers, you can use wooden skewers, pre-soaked in cold water for several hours (so as not to burn in the oven).
The baking tray is covered with two layers of food foil for baking, skewers with shashlik are arranged so that the meat is free and does not touch the baking tray.
We heat the oven to 230 degrees, bake first in the usual mode for 15 minutes, then set the “grill” mode and brown the shish kebab for another 5-6 minutes, turn it over so that the sides are browned evenly.
Chicken skewers are served immediately, piping hot. Enjoy your meal!