How to cook shish kebab from chicken legs. How to cook delicious shish kebab from chicken legs

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

It’s impossible not to love chicken kebab, and if you find this dish tasteless, it means it was marinated or cooked incorrectly. The most common problem during the cooking process is the dryness of meat, which it acquires after frying over charcoal. This problem is often encountered when the fillet was not marinated before cooking or the marinade did not help soften the meat. How to soak chicken kebab to make it juicy?

How to choose the right chicken meat for barbecue

The most delicious chicken kebab will be obtained if the meat is not frozen, but chilled. The best option is a carcass weighing up to one and a half kilograms; it has the softest and most tender fillet. If you purchased frozen chicken: a carcass or fillet, it is better to defrost it in the refrigerator, since when it is quickly defrosted, it becomes dry and tough. To fry on skewers, the whole carcass should be divided into small portions.

A chicken fillet dish can turn out dry, so you should pay special attention to its marinating, choosing the most suitable sauces for this. The thighs will be the juiciest. If you do not remove the skin from the bird, it will be tender and high in calories. Shish kebab will turn out delicious not only from fillet or parts of the carcass, but also from chicken liver and hearts.

In what container to marinate chicken for barbecue?

It is better to marinate chicken fillet in glass, enamel or ceramic containers. You should not soak the bird in a wooden or aluminum bowl, since contact with metal oxidizes some liquids (for example, wine), and wood quickly absorbs the marinade. Do not use plastic utensils, as during marinating the meat absorbs toxins released by such materials.

Composition of the marinade

What is the best way to marinate chicken kebab? There is no definite answer, but there are many options for successfully cooking chicken over coals. It is possible to marinate poultry using different aromatic sauces:

• Lemon juice, salt (an alternative is soy sauce), garlic, onion, herbs.
• Yogurt or kefir, parsley, garlic, onion, salt, black pepper.
• Ketchup or tomato paste, ground red pepper, cumin, salt.
• White wine, garlic, onion, tomatoes, coriander, lemon juice, ground black pepper.
• Curry, turmeric, paprika, kefir.
• Sour cream, garlic, parsley, salt, lemon juice, pepper.

Chicken kebab in mayonnaise

Ingredients:

• 800 g chicken.
• One onion.
• 100 g mayonnaise.
• Spices to taste.

How to marinate chicken with mayonnaise:

1. It is necessary to wash the meat under running water and cut it into small cubes (2x2cm).
2. Season the pieces with salt and pepper.
3. Add onion rings to the pan.
4. Season everything with mayonnaise and leave in the refrigerator for an hour. If the dish marinates for about a day, it will turn out even tastier.

Marinate chicken wings for barbecue in beer

Ingredients:

• 1 kg wings.
• 1 tsp dry oregano.
• 0.5 liters of light beer.
• Two onions.
• Pepper, salt.

How to marinate chicken wings:

1. Wash the wings under warm water and place in a bowl for marinating.
2. Add spices and mix.
3. Cut the onion into half rings or rings and add to the container.
4. Fill everything with beer and leave for three hours.

Chicken kebab recipe in kefir

Ingredients:

• 2-3 kg of chicken.
• 0.5 liters of fat kefir.
• 3 onions.
• 1 clove of garlic.
• Spices.

How to marinate fillet in kefir:

1. Cut the chicken fillet into small pieces and place them in a suitable container.
2. Pour kefir there.
3. Chop the onion and garlic and add to the meat.
4. After adding salt and pepper, mix the marinade thoroughly.
5. Cover the dish with a plate and place a weight on top of it. We start frying after 2 hours.

How to marinate chicken kebab with vinegar

Ingredients:

• 1 kg chicken (thighs or legs).
• 3 onions.
• 1 tablespoon of wine vinegar.
• Salt pepper.

How to marinate chicken with vinegar:

1. Cut the chicken into pieces and place them in a container suitable for marinating.
2. Pepper and salt the meat.
3. Add the onion, cut into half rings, and then pour in the vinegar.
4. Mix thoroughly, cover with a lid and wait three hours.
5. Salt the chicken again before frying.

A quick way to marinate chicken kebab in sour cream

Ingredients:

• 1 kg of chicken.
• 5 g dry basil.
• 350 g low-fat sour cream.
• 1 sprig of fresh basil.
• Red and black pepper.

How to marinate fillet in sour cream:

1. Cut the fillet into small equal cubes.
2. Add basil, salt, pepper.
3. Pour sour cream over everything and mix well.
4. Leave it in the refrigerator for a couple of hours.
5. When the fillet becomes soft, stick it on skewers and fry on the grill until cooked, turning it often.
6. The dish is served with any sauces and fresh basil.

Chicken kebab in mineral marinade

Ingredients:

• 1 kg chicken.
• 100 g of water.
• 1 lemon.
• 100 g of water.
• 3 tbsp. soy sauce.
• 4 cloves of garlic.
• Spices, fresh herbs.

How to marinate chicken in a mineral marinade:

1. Wash and cut the bird.
2. Mix the juice of 1 lemon, seasonings, soy sauce and purified water.
3. Pass the garlic through a press and add to the marinade.
4. Once the sauce is well mixed, pour it over the fillets and leave for several hours.

Marinade for chicken kebab with lemon and garlic

Ingredients:

• 600-700 g chicken.
• 2 cloves of garlic.
• 3 tbsp. lemon juice.
• One red onion.
• 1 tsp paprika.
• 2 tbsp. vegetable (olive) oil.
• One red onion.
• 1 lemon.
• A little cumin, cinnamon and ground pepper.

How to marinate chicken kebab with lemon and garlic:

1. In a small container, mix all the listed seasonings, finely chopped garlic and 1 tablespoon of lemon juice.
2. Add meat cut into small cubes and stir.
3. Cover the bowl with a lid and place in the refrigerator for a couple of hours.
4. Mix the rest of the lemon juice in a deep plate with olive oil.
5. Heat the grill and place the chicken and red onion rings on the skewers.
6. Fry the meat for about 8 minutes, brushing with lemon-butter sauce.

Video: preparing a delicious marinade for barbecue

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My girlfriend and I really love going to barbecues. She is a super hostess and just the perfect picnic organizer. Usually we write a grocery list in advance and make two types of kebabs - pork neck and chicken wings or drumsticks.

We buy the neck in advance and marinate it overnight, and before the picnic itself we go to the store and buy chicken. We marinate it right before the picnic in the meadow. The shish kebab always turns out excellent.

I'll tell you a few proven chicken marinade recipes that will help you make a wonderful picnic!

In nature, people always eat more, especially if it’s barbecue. Therefore, it is better to take meat or chicken for barbecue at the rate of about 500 grams per person.

There are a lot of marinades for chicken, perhaps even more than for. After all, chicken is tender meat, you don’t need to soften it, but you can simply experiment with flavors. By the way, according to these recipes, kebabs can be cooked not only on the grill, but also marinated meat for baking in the oven.

I have included marinades for chicken kebab with and in separate posts.

Lavash, sliced ​​fresh vegetables, fresh herbs and sauce will ideally complement shish kebab. And if you also buy fresh seasonal fruits, for example, cherries, then the picnic will become just a feast!

Which part of the chicken is best for kebabs?

Personally, I love the wings most of all - they turn out fried, crispy, and juicy. They can be eaten endlessly, like seeds. And all that is required is to soak them briefly in mayonnaise. Perhaps the simplest and most effective option.

Although, most believe that chicken legs are the part of the chicken most suitable for grilling. Because they contain fat, and the meat will turn out juicy. Thighs and drumsticks are, of course, worthy of attention; it is no coincidence that when people ask for a piece of chicken, there is always a fight for the leg.

True, if in a pork neck there are layers of fat inside the meat, then here they are thin and under the skin, so, ideally, you need some kind of enveloping marinade so that they do not dry out. Kefir, yogurt, ayran - it was not for nothing that in the Caucasus they soaked meat in fermented milk products. Or vegetable oil and mayonnaise made from it.

Fillet is usually taken for children to feed them something dietary. It itself is a bit dry, so for a tasty shish kebab, the fillet must be marinated, and all the marinades in this article are perfect for this.

For the best picnic, I think you need to combine two types of kebab - chicken wing kebab and pork neck kebab.

How to properly marinate chicken kebab so that the meat is juicy

1. Chicken is tender, lean meat, so the purpose of soaking it in a marinade is somewhat different than for pork kebabs and other types of tougher meat. The goal here is not to make the meat softer, but to add flavor and make it more juicy. Therefore, a greater variety of marinades is possible.
2. Chicken kebab is marinated quickly in 1-2 hours, but the longer the better. Some people keep it in the marinade for two days for the most tender and soft meat. But you just can’t do this if it contains lemon and, especially, zest - the kebab will start to taste bitter.
3. If you make chicken kebab with vinegar, then use apple or grape.
4. When frying chicken kebab, fry only pieces from one part of the bird at a time - for example, first put only the wings on the grill, fry, and then the fillet kebab. Because the cooking time varies among different parts.
5. If you bought frozen chicken, defrost it in advance on the top shelf of the refrigerator, then at room temperature. And only after complete thawing, start marinating, otherwise the kebab will turn out tasteless.

How to cook chicken breast kebab at home or on the grill? Marinade with lemon and onion

I offer you a proven recipe for chicken kebab. This is a marinade with lemon and onion. It is easy to prepare at home and can be perfectly fried, both in the oven and on the grill. Such kebabs look impressive both at exquisite buffets and at a picnic.

Products:

• Chicken breasts – 5 pcs.,
• Lemon – 1 pc.
• Onions – 2 pcs.,
• Salt - one tsp,
• Barbecue seasoning or a mixture of spices (the following is suitable: coarsely ground paprika, mustard seeds, red pepper, dried dill),
• Sunflower oil – 5 tbsp.,
• Wooden skewers, rack or skewers, depending on where you plan to grill

1. Remove the skin from the chicken and then the meat from the bones. Cut each fillet in half.

2. Cut the meat into pieces. Each fillet half into 10 pieces. In total, one breast will yield 20 pieces of kebab.

3. Place in a deep bowl.

4. Finely chop the onion, or better yet, grate it. Add to meat.

5. Cut the lemon into small pieces, or even grate it directly with the peel. Add onion and lemon to chicken. Add a teaspoon of salt, seasonings to taste, four to five tablespoons of vegetable oil.

6. Stir and leave for two to three hours. I don’t recommend it anymore, as lemon can give a bitter taste.

7. Place the pieces on wooden skewers or skewers. Five pieces per kebab.

8. If you make it in the oven, then place it in an oven preheated to 180 degrees and fry for about twenty minutes. If you do it on the grill, then literally 2-5 minutes on each side. It is very important not to overcook this kebab; it should not become overcooked, as then the meat will become dry. As soon as the meat is ready, remove from the grill or remove from the oven.

Kefir marinade. Making shish kebab from chicken legs

If you don’t like mayonnaise, but want to make delicious, juicy kebab, then try a kefir-based marinade - it also has an enveloping effect and will retain all the good stuff inside the piece of meat. For this kebab, let's take the most suitable part for frying - chicken legs or legs, as they are also called.

We will make shish kebab from chicken legs.

Products:

• Kefir – 1 l.,
• A bunch of greens to your taste (cilantro, dill or parsley (about 80 gr.),
• Salt – 2 tsp,
• Black pepper - half a teaspoon,
• Garlic – 4-5 cloves (25 gr.),
• Onions – 2 heads (about 200 gr.),
• Chicken legs – 2.5 kg

1. Cut the leg, separating the drumsticks from the thighs. Try to hit the joint, not the bone, then cutting will be very easy.

2. We will cook together with the skin to get a crispy crust. But you can make several cuts so that the marinade gets under the skin.

3. Prepare the whole chicken in this way and place it in a pan.

4. Pour 2 teaspoons of salt (without a slide) into a separate plate and squeeze out 4-5 cloves of garlic.

5. Stir. The result will be a garlic paste.

6. Take a bunch of greens to your taste - it could be parsley, dill, cilantro. Chop the greens.

7. Add black pepper, preferably freshly ground - 1.5 teaspoons.

To make freshly ground pepper, take about 10 black peppercorns, heat them in a frying pan and then simply crush them on the table with the flat side of a wide knife. If you cook the pepper this way, it will be more flavorful.

8. Pour in kefir.

9. Mix well. And put it in the refrigerator for 2-4 hours.

10. After which we fry on the grill.

Classic marinade for chicken with vinegar and onions. Step-by-step recipe for shish kebab with vinegar

Many people believe that shish kebab must be made with vinegar, such a classic taste from childhood. I offer you a step-by-step recipe for preparing such a dish. For chicken kebab, use natural apple or wine vinegar. In this marinade we marinate various parts of the chicken.

Products:

• Chicken (any part of your choice) – 1 kg,
• Onion – 150 gr.,
• Apple or wine vinegar 6% - 60 g,
• Salt - one tablespoon,
• Pepper – 1.5 teaspoons

1. Cut the meat into small pieces about 3 cm on each side. Or, as we do: divide the chicken into portions.

2. Cut the onion into rings or half rings.

3. Mix onion, chicken, add a tablespoon of salt and black pepper. Mix well.

4. Let it marinate for two to three hours.

5. Then thread onto skewers and grill on the grill.

Mineral water marinade

Chicken kebab on mineral water turns out very tender, because carbon dioxide perfectly softens the meat.

Products:

• Chicken legs,
• Salt,
• Black allspice,
• Spices for chicken kebab (can be bought in bulk at the market),
• mineral water, highly carbonated.

1. Make several cuts on each side of the leg so that the meat marinates better.

2. It will turn out like this:

3. Cut the onion into half rings.

4. Generously salt and pepper each leg. And also sprinkle with seasoning.

5. Place some onion in the bottom of the bowl. Then a couple of okrochkas.

6. On top there is another onion, and give it a good squeeze to release the juice.

7. Then repeat - again chicken legs and onions on top. Add a little more salt on top. And add mineral water to cover all the meat and onions.

8. Mash a little and leave for 2 hours. Fry on the grill.

Shish kebab of chicken hearts on the grill in red wine (video)

Shish kebab made from chicken hearts is very tasty. Check out this fun video with a sense of humor and a great red wine marinade recipe.

Products:

• Chicken hearts – 1 kg,
• Dry red wine – 100 g,
• Salt pepper
• Honey – 2 tbsp.

1. Pour 100 grams of dry red wine over chicken hearts.
2. Add salt and pepper to taste.
3. Add two tablespoons of honey.
4. Mix well. Leave to marinate for half an hour.
5. Thread the hearts tightly onto skewers.
6. And fry on the grill.

One can argue endlessly about what the most delicious marinade for chicken kebab is. What do you think? Share your favorite recipe in the comments.

How to cook the most popular part of chicken - legs? How to marinate meat so that it is juicy and flavorful? Thanks to this article, you will learn how to marinate chicken kebab so that when frying inside, the meat is juicy and not dry, and the crust is golden and crispy. Treat yourself to new delicious recipes.

Shish kebab from legs - delicious chicken with a crispy crust

If you love trips to nature or to the country, then you probably love dishes from the fire. And today we will tell you about one of the simplest and most inexpensive types of chicken shish kebab - chicken shish kebab. It turns out very juicy, and cooking does not take much time at all.

It is worth noting that it is best to cook shish kebab from chicken legs without adding honey, as it burns over an open fire. And it is also better, of course, to refuse to add various vegetables (mushrooms, tomatoes, onions, etc.) to the marinade, since if you are not careful with cooking, they can simply turn into coals. But today we will look at a variety of marinade for legs, and you yourself choose the one that you like best.

Now let's look at the first recipe.

Cooking method No. 1

Let's start with the simplest recipe, adding the necessary spices. To get started, prepare the following:

• chicken leg – 10 pcs.;
• crushed garlic - 3 small cloves;
• sweet paprika (ground) – 3 tsp;
• Zira – 1.5 tbsp;
• black pepper (ground) – 1.5 tsp;
• salt – 2-2.5 tsp. (taste);
• olive oil – 70 ml.

How to cook?

• First, let's prepare the marinade for the kebab. To do this, put paprika, cumin, salt, pepper, crushed garlic, and vegetable oil in a deep bowl. Mix and you're done.
• If you have legs with thighs, then they need to be cut. Place the meat in the marinade and stir. Cover the bowl with cling film and leave the ham kebab to stand in a cold place for 3-3.5 hours.
• Now string the pieces onto a skewer and fry for about 5 minutes on each side (at moderate heat). Total cooking time is 20-25 minutes.
• Ready. The dish can be served with any side dish.

Cooking method No. 2

You can also marinate the legs in a more piquant marinade. You should prepare the following ingredients:

• chicken leg – approximately 2 kg;
• soy sauce – 50-70 ml;
• pomegranate juice – 150-170 ml;
• salt, pepper - to taste.

Let's start cooking:

• The meat needs to be washed and dried. You need to make shallow cuts in it - this way the chicken will be better soaked.
• Place the pieces into a deep bowl. Fill them with juice, soy sauce, sprinkle with salt and pepper. In order for the shish kebab to be juicy, the marinade must cover them completely. It is best to let the meat sit overnight in the refrigerator.
• Place the pieces on skewers and place on the grill. Fry until done (about 25 minutes), turning the skewers every 5-7 minutes.
• Ready. It is best to serve the dish with a side dish of fresh salads and vegetables.

Cooking method No. 3

The kebab will be very tasty if you add sauces that we use in everyday life. Take products such as:

• chicken leg – 2-2.5 kg;
• ketchup (tomato paste with added water) – 100-150 ml;
• onions – 550-600 g;
• tomatoes (and/or bell pepper) – 350 g;
• crushed garlic – 7-9 cloves;
• salt, pepper, curry, chicken seasoning, dried ginger - to taste.

• We wash the meat, cut it into several equal parts, and dry it.
• Peel the onion and cut into half rings. We also wash the tomatoes (peppers) and cut them into pieces.
• Take a deep bowl for chicken legs, add all the vegetables, season, add crushed garlic. They should stand marinated for 2.5-3 hours.
• It is better to fry on a wire rack, turning occasionally, for at least 25 minutes.
• The dish is ready. You can serve.

Cooking method No. 4

Shish kebab marinated in mayonnaise turns out to be especially tender. And the ingredients for its preparation can be found in any refrigerator:

This marinade is different in that it does not contain onions. So, those who are not fans of this vegetable will appreciate this method. Let's start cooking:

• We clean the legs, wash them and dry them. If necessary, cut into small pieces.
• Transfer the meat to a deep bowl, coat it with mayonnaise, add spices. Place the mixture in the refrigerator to stand overnight.
• Now we string the pieces onto a skewer and fry them over medium heat for about 20 minutes. Don’t forget to turn them over.
• Remove from the fire and let stand under foil for at least another 10 minutes. This will allow the chicken to absorb all the flavors and become even softer.
• Ready. Serve with baked potatoes.

As you can see, all the recipes are very simple, and the ingredients for them are accessible to everyone. Be sure to try at least one of these recipes, but it’s better, of course, all of them, and then choose your favorite.

Fry the shish kebab from the legs for 25 minutes over medium coals and 40 minutes over low coals.

Shish kebab from legs

Products
Chicken legs (thighs or drumsticks) - 1 kilogram
Onions - 2 heads
Lemon - 2 pieces
Dill, parsley - half a bunch each
Salt - 1 level tablespoon
Black peppercorns, ground red bell pepper - to taste
Vegetable oil - 5 tablespoons
Mustard - 3 tablespoons

How to fry chicken shish kebab

3. If the legs are fresh, rinse thoroughly under running cold water before cooking and dry with a towel.
4. Wash the lemons and squeeze the juice out of them. Remove seeds from juice.
5. Mix vegetable oil, lemon juice, salt, black peppercorns, ground red sweet pepper, mustard. Mix the marinade thoroughly.
6. Place the chicken legs in the marinade. 7. Cover the legs and marinate for 1 hour.
8. Peel the onion, rinse under cold water, cut into rings 0.5 centimeters thick.
9. Alternately thread meat and onion rings onto skewers.
10. Fry the shish kebab over high coals for 25 minutes, over low coals for 40 minutes.
Before serving, garnish the shish kebab with chopped parsley or dill.

Shish kebab of chicken legs with ginger

Products
Chicken legs (thighs or drumsticks) - 1 kilogram
Dried ginger - 0.5 teaspoon
Salad - 1 bunch
Spicy soy sauce - 60 milliliters
Vegetable oil - 30 milliliters
Coconut flakes - 1 tablespoon

How to fry shish kebab from chicken legs with ginger
1. If the legs are frozen, you need to defrost them a day before cooking: remove the meat from the freezer, put it on a plate and place it on the bottom shelf of the refrigerator.
2. Before cooking, rinse thawed legs thoroughly under cold running water and dry with a towel.
3. If the legs are fresh, rinse thoroughly under running cold water before cooking and dry with a towel.
4. Mix soy sauce, vegetable oil and dried ginger. Mix the marinade thoroughly.
5. Pour the marinade over the legs, cover and marinate for 1.5 hours.
6. Thread chicken legs onto skewers and fry over medium coals for 30 minutes. Roast over low coals for 40 minutes.
Rinse the lettuce leaves in cold water and place on a plate. Place the prepared kebabs on the lettuce leaves and sprinkle with coconut flakes.

It must be admitted that not all of us prefer meat kebabs. However, it is also worth recognizing that not all of us know how to cook kebabs from tender chicken fillet, which is easy to dry out. For those who are faced with similar problems, our article will be extremely relevant, in which we will figure out what we think of as shish kebab from chicken legs and how to marinate it.

Recipe for shish kebab from chicken legs with vinegar

Ingredients:

• chicken legs – 1-1.5 kg;
• vinegar 9% - 4 tbsp. spoons;
• onions – 2 pcs.;
• salt, pepper - a pinch;
• sugar – 2 teaspoons;
• dried herbs (thyme, dill, parsley) - to taste.

Preparation

Wash the chicken legs and wipe dry. We dilute 4 tablespoons of vinegar with 8 tablespoons of cold boiled water. Cut the onion into large rings and lightly mash with a good pinch of salt. Place the legs in a bowl, salt and pepper them evenly, pour vinegar over them and add onions and sugar. The final touch to the marinade is dried herbs to taste. All that remains is to mix everything and leave the future kebab to marinate for 1 hour at room temperature and 6-11 hours in the refrigerator. Ready meat can be cooked on the grill, in the oven, or on the grill.

Ardent fans of natural products can replace table vinegar with apple, wine, or balsamic vinegar, or flavor the meat with lemon juice.

Thanks to the acid, the meat will become soft and tender in the shortest possible time.

Shish kebab of chicken legs in mayonnaise

Ingredients:

• chicken legs – 2 pcs.;
• garlic – 2 cloves;
• mayonnaise – 3 tbsp. spoons;
• juice – 1/2 lemon;
• chili pepper – 1 pc.;
• parsley - a bunch;
• onions – 2 pcs.;
• salt, pepper - to taste.

Preparation

Wash the chicken legs and wipe dry. If necessary, trim off excess fat, but do not remove the skin.

Grate the onion and garlic on a fine grater and add the resulting puree to the chicken legs. We do the same with chili peppers (don't forget to wear gloves while grating!), but we add it to the mayonnaise. We also pour lemon juice into it and mix everything thoroughly. The fact is that mayonnaise itself is not capable of making meat tender; this is only possible thanks to lemon, and the sauce itself serves rather as a flavoring additive that increases the fat content and juiciness of the finished kebab.

Now all that remains is to add mayonnaise to the legs, add chopped parsley, salt and pepper and mix everything thoroughly again. Bay leaf lovers can throw a couple of bay leaves into the marinade. Now we leave the meat to marinate for 3-5 hours and cook as usual.