Marinade for chicken kebab

Delicious kebabs can be made from any kind of meat. The most economical option is chicken kebab. However, not everyone considers it tasty enough. In fact, it all depends on how well the chicken skewers are cooked. If it turns out not to be palatable enough, it is only because it turns out to be dry. The reason most often lies either in the wrong choice of poultry meat, or in violation of the technology of its preparation for kebabs. If all the rules are followed and the marinade for chicken kebab is prepared according to a successful recipe, the dish on the coals will be juicy and tasty. Properly cooked chicken skewers are not inferior to the pork, but it turns out cheaper and less high-calorie.

How to Marinate Chicken on Skewers

The question of whether to marinate a chicken before cooking it on coals will not arise before anyone who has at least some culinary experience. It is obvious that if you skip this stage, the chicken will be roasted for a long time, in the end it will be dry and hard. Therefore, it is necessary to marinate, and this should be done correctly.

• Frozen chicken for cooking kebabs is not suitable. Even if you defrost it properly, letting it thaw in the refrigerator, it may not be juicy enough. If you buy chicken on shish kebab, give preference to fresh or chilled meat.
• When slicing meat into skewers, make the pieces large enough, about 4-5 cm each, but not huge, because otherwise the chicken may not fry inside. At the same time, it is undesirable to clean the bird from the skins - with it, the kebab will turn juicier.
• More tender kebabs will come from chicken meat. For this reason, it is better to choose carcasses weighing about a kilogram or a little more. It is better not to take large chickens on shish kebab.
• It is very important to choose a suitable marinade for chicken kebabs. Well-marinades based on fatty foods (sour cream, mayonnaise). No less successful can be considered marinades based on fruit juices, wine, soy sauce. Do not give up on the classic options for marinade based on kefir, vinegar.
• Chicken should be marinated in ceramic, glass or enamel pot. It is allowed to use stainless steel tanks. Wooden tubs are not suitable because they absorb the marinade and impregnate the meat with woody aroma, changing its natural smell and taste. Aluminum is strictly prohibited to use for the reason that when in contact with them the acid contained in the marinade, harmful substances are released.
• It is necessary to pickle chicken on shish kebab for at least two hours. Ideally, this time should be increased to 6-10 hours. The better the meat is marinated, the juicier, tastier and more fragrant the kebab will turn out.
• Salt should not be added to the marinade immediately, but only half an hour before cooking the kebab. Otherwise, it will pull some of the liquid out of the chicken meat and make it dry.

As already mentioned, there are a lot of options suitable for chicken kebab marinade. It is important to choose exactly the recipe that is suitable for chicken, and not for other meat.

Marinade for chicken kebabs on yogurt

Composition:

• chicken breasts - 1 kg;
• kefir - 0, 25 l;
• onions - 0, 5 kg;
• seasonings for chicken, salt - to taste.

Preparation Method:

• Wash the chicken breasts, separate the meat from the bone. Drain the fillet pieces with paper napkins, cut into pieces weighing approximately 40 g each.
• Add chicken seasoning to kefir.
• Put chicken pieces in kefir, stir well, so that kefir covers each piece.
• Peel the bulbs and cut them into half rings, preferably not too thin. The optimum thickness is 2-3 mm.
• Place the onions in a bowl of chicken pieces, mix everything with your hands so that the onion half rings are evenly distributed.
• Put the bowl of chicken kebab in the fridge, after covering it with a plate.

In kefir marinade it is better to hold the chicken a little longer, since kefir does not contain a lot of acid, and the spices are used not too sharp. The minimum time of marinating chicken on kebab in kefir is 4 hours.

Marinade for chicken with vinegar and onions

Composition:

• chicken (cut) - 1 kg;
• table vinegar (9 percent) - 80 ml;
• onions - 0, 5 kg;
• bay leaf - 2 pcs .;
• black pepper peas - 3 pcs .;
• allspice peas - 5 pcs .;
• paprika - 10 g;
• red pepper, salt - to taste.

Preparation Method:

• Wash the chicken carcass, pat it with a kitchen towel.
• With the help of culinary scissors, cut the chicken into pieces suitable for shish kebab. If there are bones in them, this is normal: chicken skewers are made not only from fillets.
• Mix vinegar with paprika and red hot pepper.
• Peel and chop the onions in large pieces. Disassemble it with your hands and put it down so that it gives juice.
• Pour the vinegar into the bowl, place the meat and onions in it. Mix everything thoroughly.
• Place peppercorns and bay leaves on top. Fill with water so that it barely covers the meat. Put in the fridge for 2-3 hours.

Do not forget half an hour before you are going to grill the skewers, add some salt and mix the meat. Marinade with vinegar and onions is considered a classic, it allows you to pickle the meat on the kebab pretty quickly.

Marinade for chicken with soy sauce

Composition:

• chicken meat - 1 kg;
• grapefruits - 0, 5 kg;
• onions - 0.5 kg;
• soy sauce - 60 ml;
• pepper mixture, barbecue seasoning - to taste.

Preparation Method:

• Wash, dry, and slice chicken meat.
• Wash the grapefruits, cut them in half. Squeeze the fruit into a bowl of juice.
• Pour the soy sauce into the bowl, mix it with grapefruit juice.
• Add to the marinade a mixture of peppers and barbecue seasoning.
• Put the chicken pieces in the marinade, mix with your hands.
• Peel and cut onions with thick rings, disassemble it with your hands, remember.
• Add the onion rings to the bowl, stir.
• Cover the bowl with a plate and refrigerate.

In a mixture of soy sauce and grapefruit juice, chicken is usually marinated for 2–4 hours. This is enough to make the chicken tasty and juicy kebabs. Add salt to the marinade, since soy sauce is already salty.

Marinade for chicken with mayonnaise

Composition:

• chicken meat - 1 kg;
• mayonnaise - 0, 2 l;
• onions - 0, 5 kg;
• salt, pepper - to taste.

Preparation Method:

• Prepare chicken meat for shashlik by washing, drying and slicing into suitable size.
• Remove peel from onion. Onions cut into thin half rings.
• Fold the meat into a glass, ceramic, or enamel container. Spread the onion on the chicken, dividing it with your hands. Sprinkle with spices. Fill with mayonnaise. Stir well with hands so that the mayonnaise covers each piece and distribute the onion evenly.
• Store the chicken in the fridge for 2-4 hours, you can overnight.

Mayonnaise is a fairly fat product. It makes up for the lack of fat in the chicken fillet. For this reason, chicken kebab marinated in mayonnaise is always especially tender and juicy.

Marinade for chicken skewers on mineral water

Composition:

• chicken meat - 1 kg;
• mineral water (carbonated) - 0, 25 l;
• soy sauce - 50 ml;
• vegetable oil (refined) - 100 ml;
• onions - 0, 5 kg;
• spices - to taste.

Preparation Method:

• Wash and dry pieces of chicken meat with paper napkins.
• Rub chicken pieces with spices, cover them with a good layer of vegetable oil. Put in a container in which you will marinate the chicken on the kebab.
• Peel and chop onions with a knife, place it over the chicken, mix everything well with your hands.
• Mix the mineral water with soy sauce, pour chicken with this mixture.
• Store the chicken container in the refrigerator for at least 5-6 hours.

This marinade can be considered dietary. Despite the fact that it contains no vinegar and other products containing acid, the kebab from the pickled chicken meat is tender and juicy.

Marinade for beer based chicken

Composition:

• set for chakhokhbili - 1 kg;
• light beer - 0, 25 l;
• lemon - 1 pc .;
• onions - 0, 5 kg;
• salt, seasonings - to taste.

Preparation Method:

• Open the chakhokhbili kit, wash the chicken pieces and pat dry. If you have a frozen product, it should be allowed to thaw in the refrigerator. Only in this case the meat will not be too dry. Using a microwave or warm water will make poultry unsuitable for cooking kebabs.
• Rub the chicken pieces seasoned.
• Pour the beer in a bowl of material suitable for marinating chicken on a kebab.
• Cut the lemon before washing it. Squeeze lemon juice into a beer bowl. Stir.
• Put the chicken pieces in the beer marinade, mix.
• Cover and refrigerate.

In beer, you need to pickle kebabs for 3-4 hours, this time can be increased, but not reduced. Salt chicken can only be half an hour before cooking or just before stringing pieces of chicken on skewers.

Marinade for chicken kebab with garlic and lemon

Composition:

• chicken fillet - 0, 8 kg;
• garlic - 3 cloves;
• vegetable oil - 80 ml;
• lemon juice - 50 ml;
• onions - 150 g;
• paprika - 10 g;
• ground cinnamon - a pinch;
• turmeric - a pinch;
• red pepper (spicy) - a pinch;
• salt - to taste.

Preparation Method:

• Finely chop the onion, after removing the husk, and garlic.
• Cut chicken fillet into 40-50 g pieces.
• Mix paprika, turmeric, cinnamon and hot pepper. Rub the chicken pieces with this mixture.
• Pour the butter into the bowl, roll the chicken pieces in it.
• Add chopped onion and garlic to the chicken, mix.
• Pour lemon juice into pieces and refrigerate for 3-4 hours.

Chicken kebab marinated in garlic-flavored lemon juice is especially aromatic.

Video: chicken skewers in the oven