What chicken meat is best for barbecue. Recipe for a tender marinade for chicken skewers

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

We buy the neck in advance and marinate the night, and before the picnic we go to the store and buy chicken. We pickle it right before the picnic in the clearing. The kebab is always excellent.

Here are some tried and tested chicken marinade recipes that will help you make a great picnic too!

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, it does not need to be softened, but you can simply experiment with tastes. By the way, according to these recipes, kebabs can be cooked not only on the grill, but also marinate meat for baking in the oven.

In separate posts, I have allocated marinades for chicken skewers with and .

Perfectly complements shish kebab pita bread, sliced ​​from fresh vegetables, fresh herbs and sauce. And if you still buy fresh seasonal fruit, for example, cherries, then the picnic will become just a feast!

What part of the chicken is best for barbecue?

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

Although most believe that chicken legs- This is the part of the chicken that is most suitable for frying on the grill. Because they have fat, and the meat will turn out juicy. The thighs and drumsticks, of course, are worthy of attention, it is no coincidence that when people ask for a piece of chicken, there is always a struggle for a leg.

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

Fillets are usually taken for children to feed with something dietary. It is dry in itself, so for delicious barbecue fillets must be marinated, and all the marinades from this article are great for this.

For the most the best picnic, I think it is necessary to combine two types of barbecue - chicken wings and pork neck barbecue.

How to marinate chicken skewers so that the meat is juicy

1. Chicken is a tender meat, lean, so the purpose of soaking it in a marinade is somewhat different than for pork skewers and other varieties more tough meat. Here the task is not to make the meat softer, but to give taste and make it more juicy. Therefore, a greater variety of marinades is possible.
2. Chicken skewers marinate quickly in 1-2 hours, but the longer the better. Someone keeps in the marinade for two days for the most tender and soft meat. But you just can’t do this if the composition contains lemon and, especially, zest - the kebab will start to taste bitter.
3. If you are making chicken skewers with vinegar, then take apple or grape.
4. When frying chicken skewers, 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 skewers. Because the cooking time different parts differs.
5. If you bought frozen chicken, then defrost it in advance on the top shelf of the refrigerator, then room temperature. And only after complete thawing, proceed to marinating, otherwise the kebab will turn out to be tasteless.

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

I offer you a proven recipe for chicken skewers. This is a marinade with lemon and onion. It is easy to cook at home, you can fry perfectly, both in the oven and on the grill. Such kebabs look spectacular both at gourmet receptions and at a picnic.

Products:

• Chicken breasts - 5 pcs.,
• Lemon - 1 pc.
• Onions - 2 pcs.,
• Salt - one tsp,
• Seasoning for barbecue or a mixture of spices (this is suitable: coarsely ground paprika, mustard seeds, red pepper, dried dill),
• Sunflower oil - 5 tablespoons,
• Wooden skewers, wire 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 general, 20 pieces of barbecue will come out of one breast.

3. Fold in a deep bowl.

4. Finely chop the onion, or better rub it on a grater. Add to meat.

5. Cut the lemon into small pieces, or even grate 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 do not recommend it anymore, as lemon can give bitterness.

7. Put the pieces on wooden skewers or on skewers. Five pieces for a barbecue.

8. If you are doing it in the oven, then put 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 overexpose this kebab, it should not become fried, as then the meat will become dry. As soon as the meat is ready, remove from the grill or remove from the oven.

Marinade on kefir. Making chicken skewers

If you do not like mayonnaise, but want to make a delicious juicy barbecue, then try kefir-based marinade - it also has an enveloping effect and will keep everything delicious inside meat piece. For this barbecue, we take the most suitable part for frying - chicken legs or legs, as they are also called.

We'll be making chicken thigh skewers.

Products:

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

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

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

3. We prepare the whole chicken in this way and put it in a saucepan.

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

5. Stir. It will turn out such a garlic gruel.

6. Take a bunch of herbs to your taste - it can be parsley, dill, cilantro. Cut up the greens.

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

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

8. Pour yogurt.

9. Mix well. And send it to the refrigerator for 2-4 hours.

10. Then we fry on the grill.

Classic chicken marinade with vinegar and onions. Vinegar kebab recipe step by step

Many people think that shish kebab must be with vinegar, such classic taste from childhood. I offer you step by step recipe cooking such a dish. For barbecue from chicken meat take natural apple or wine vinegar. In this marinade, we will marinate various parts of the chicken.

Products:

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

1. Cut the meat into medium-sized pieces about 3 cm each side. Or, as we have: divide the chicken into portioned pieces.

2. Cut the onion into rings or half rings.

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

4. Let marinate for two to three hours.

5. Then string on skewers and fry on the grill.

Marinade on mineral water

Chicken skewers on a mineral water are very tender, because carbon dioxide perfectly tenderizes the meat.

Products:

• Chicken legs,
• Salt,
• Black allspice,
• Spices for chicken skewers (you can buy bulk on the market),
• mineral water, highly carbonated.

1. On the leg, make several cuts on each side so that the meat marinates better.

2. It will turn out like this:

3. Cut the onion into half rings.

4. Salt and pepper generously each leg. Also sprinkle with seasoning.

5. Put some onions in the bottom of the bowl. Then a couple of okrochki.

6. On top - another onion, and shake it well to give juice.

7. Then repeat - again legs and onions on top. Salt a little more on top. And add mineral water to hide all the meat with onions.

8. Slightly crush and leave for 2 hours. Roast on the grill.

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

shish kebab from chicken hearts- This is delicious. Check out this funny video made with a sense of humor and also great recipe marinade in red wine.

Products:

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

1. Pour chicken hearts with 100 grams of dry red wine.
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 the skewers.
6. And grill on the grill.

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

Meat is usually grilled main course, and picnics are often arranged with the main goal - to eat barbecue. To make your kebab perfect, you need to choose the right meat for it, cut it, marinate and cook it correctly.

If you not a professional barbecue, our advice will help you not to be disappointed.

How to choose meat for barbecue?

The traditional barbecue is made from pork or lamb, but some barbecue lovers do not always know how to choose it correctly. After all, it’s so insulting if the barbecue turns out to be tough, greasy or sinewy, although, it would seem, the meat looked pretty good.!

Do not buy frozen meat in the store, as there is a big risk that you will not get what you need. Moreover, fresh meat is much tastier. If you have a good piece of frozen meat in your freezer, you can slowly thaw it, marinate it, and cook it, as long as it hasn't been frozen several times.

Before buying, inspect the meat well and make sure that it has not been thawed: it no traces of snow, bloody smudges, and there is no puddle of water underneath.

The color of the meat should be light and in no case dark red, this may be a sign that the meat is old and tough. Bright red meat may indicate the use of dye. Also, the meat should be glossy, not matte.

Smell the meat, its smell should be completely neutral and not harsh. If you experience discomfort, stop buying immediately probably the meat is not very fresh.

For pork skewers choose neck area. Ask the seller to give you this particular part. Unfortunately, if your eyes are not trained, you cannot always distinguish the neck from some other parts of the carcass, so rely on the honesty of the seller or contact only to a trusted butcher.

In the pig neck are usually present veins and fat streaks- this is the most it! However, they must be thin. Do not take meat without layers of fat at all - there is a risk that the kebab will turn out dry. The secret is that a thin layer of fat melts during cooking.

The meat must be elastic and not sticky to hands, when pressed, a hole should not form.

WITH chicken meat there are usually no problems with the choice, however, you should make sure that the chicken is fresh and not thawed. By the way, it is very easy to determine the freshness of chicken meat by smell: fresh chicken should not smell of anything at all, but the one that has been in the refrigerator for several days or has just been thawed, acquires a smell, which increases over time.

What meat is best for barbecue?

What kind of meat to choose for barbecue, depends on your preferences and wallet. Pork, lamb and veal are usually not the cheapest options, but chicken is cheaper and just as tasty when cooked right.

Meat, of course, should be fresh but not steamy, since it is known that he should lie down for some time at right conditions. Remember that fresh meat is usually much tougher than aged meat.

by the most traditional meat for barbecue is pork. If you are not on a diet, and your religious beliefs allow you to eat pork, then why not choose this meat? Young pork is very tender, and the right piece will non greasy but not dry.

What's more, pork meat is delicious even when it's cold. You should choose neck area or tenderloin, these areas of the pig carcass do not move much during the life of the animal, so they are more tender and tasty. A good pork neck for barbecue looks like this:

Mutton- expensive and very specific meat, which is not always tasty, and sometimes can have unpleasant specific odor which not everyone can bear.

If you are convinced that you have right piece young animal, then you can safely cook it. This meat is not particularly tasty when it is cold, so it should be eaten immediately after cooking. Usually take back leg, ribs or loin young lamb.

Beef. Best for barbecues calf meat, since the meat of an adult cow is quite tough and can ruin your entire table. Veal- dietary meat, so it is ideal for those who are afraid to get better and follow their figure. The best pieces for barbecue are usually considered sirloin and tenderloin.

Chicken. Usually, for cooking chicken barbecue, its fatty parts are used: legs, drumsticks, thighs, wings. Can also be used brisket, however, it is not very oily, so it can turn out dry. To prevent this from happening, pieces of meat are wrapped in thin bacon, strung on skewers and thus fried. The same applies to turkey meat.

Delicious kebabs are made from quail meat. These little birds taste a bit like chicken, but they have their own special and unique taste. To prepare quail skewers, they can be put on skewers, fried whole on grills, stuffed with dried apricots, rice and raisins, or cut carcasses on one side and flatten them on grills. It should be remembered that tender poultry meat is cooked very quickly, so it is important not to overdo it!

rabbit meat. Rabbit meat is highly valued and not always easy to get, but if you manage to do it, try to make a barbecue out of it, you won't regret it. First of all, rabbit meat is valued for delicate taste And dietary properties meat. Portion pieces marinated, like any other meat, with spices and onions, then grilled. You can put pieces on skewers, or you can fry the whole carcass.

How much meat for a barbecue?

Many who want to cook barbecue in nature, especially if they rarely do it, are wondering, how much meat should be taken so that everyone has enough. Of course, it is better to take a little more meat and be calm that no one will go hungry.

Take on average 300 grams raw meat per person, but this is only if you have many more different snacks and side dishes, including mushrooms and potatoes. If, in addition to meat, there are only light vegetables, then it is better to take more of it - 500 grams per person.

These are average indicators when there are women and children in the company, but if it is a purely male company, which also takes a lot of alcohol with it, the amount of meat is likely to increase, since alcohol usually requires more food.

How to cut meat for barbecue?

Pork, lamb or veal meat should be cut into medium pieces, the size of which can be determined by placing a piece completely in the palm of your hand. On average, each piece should be 5 by 5 centimeters.

When you put the meat on the skewers, make sure that it won't fall off. If a piece is too big, it won't fit in the palm of your hand. Moreover, big chunks will not bake well, and too small will be dry.

Chicken is often bought already cut - separately legs, wings, white meat. If you are making skewers white meat, they should be cut into square pieces about 4 by 4 centimeters.

One of the options for cutting chicken. The red strings show cut places.

The rabbit can be cut as follows portion pieces:

And you can bake on the grill whole:

Quails do not need to be cut, but can be cut along the breast and spread back up:

If you have several cuts of meat that you don't think will come out the best the best kebab- no problem. You can use them for cooking kebab skewers, which is also called lula kebab.

This dish oriental cuisine grilled. He needs meat pass through a meat grinder, and then make minced meat, as for cutlets (with the exception of eggs and bread).

Thread the minced meat onto a skewer with a diameter of about 5 centimeters, and then roast over the coals like a regular barbecue.

How to marinate meat for barbecue? barbecue marinade recipes

There are a lot of barbecue recipes, it all depends on individual preferences. Often they use those seasonings that are at hand, but go best with barbecue thyme, Bay leaf, rosemary. All recipes include onion. There are a few classical methods marinate pork for barbecue:

- In kefir: This method is ideal for kebabs that need to be marinated quickly before cooking. For 1.5-2 kg meat is coming about 0.5 l regular kefir. Kefir quickly softens the meat and penetrates into it, so if you leave the meat in this marinade for too long (for example, overnight), it will become sour. Marinate the meat in kefir for no more than 4 hours. By the way, for quick marinade onion is better to grate, rather than cut into rings.

Recipe:

Cut 1.5 kg of pork neck into medium pieces, pour 500 ml of kefir, add 1 teaspoon of sugar, 5 medium onions cut into thick rings, salt, chili pepper (to taste), 2 tablespoons of curry seasoning. Mix everything, leave to marinate for 2-4 hours, preferably in cool place but not in the refrigerator.

- in vinegar: Some kebab lovers have long abandoned this method of marinade, believing that vinegar spoils the taste of the kebab. However, the vinegar gives the meat peculiar taste if added in moderation along with seasonings. In vinegar, you can marinate kebabs all night.

Recipe:

Pepper and salt the washed and dried pieces of meat, put in a bowl. Between the layers of meat place chopped onion rings, chopped parsley, cilantro. Pour the layers evenly during laying with vinegar diluted in water in a ratio of 1 to 1. The meat should not float in the water. Leave to marinate for 10-12 hours.

- in mayonnaise A: This is one of the most popular marinade methods. Marinated meat in mayonnaise can lie for about a day, while its taste will become even more saturated.

Recipe:

For 1 kg of pork, take 200 grams of your favorite mayonnaise, preferably with a pronounced taste. Add a few tablespoons of kebab spices, 3 heads onion, cut into rings, a couple of tablespoons of mustard, salt, pepper to taste. Mix everything thoroughly and leave to marinate overnight.

- in beer: Beer will also help you marinate the kebab quickly - in 3-4 hours, giving it a peculiar beer flavor. For beer lovers, that's it.

Recipe:

Take 1.5 kg of meat, divided into pieces, fill with a bottle light beer(0.5 ml), mix with onion rings (3 heads), crushed garlic (7 cloves), 3 bay leaves, 1 teaspoon dry rosemary, 1 teaspoon peppercorns, 1/3 cup olive oil, salt. During frying, you need to water the meat with this liquid marinade.

- in wine: Sometimes barbecue is marinated in dry red wine. The meat acquires from this a peculiar wine taste and dark burgundy. Not everyone likes this marinade, so if you are making it for the first time, it is better to first make a small batch to try. You can use white wine instead of red.

Recipe:

For 2 kg of barbecue, take 0.5 ml of dry red wine, 5 onions, a teaspoon of sage, thyme, parsley, 1 grated apple. Mix everything and leave to marinate overnight (10-12 hours).

How to cook the right meat for barbecue?

After you have poured the marinade over the meat, cover the pan with a lid and put something heavy on top. This will allow the meat to be pressed down, it will better absorb the marinade. If the meat is marinated overnight, it is better to place it in the refrigerator. No need to refrigerate for a quick marinade. Before frying, it is better to stir the meat.

For grilling it is recommended to take grilled coals(but not hard coal) or firewood trees like birch, aspen, oak and other deciduous trees. Coniferous firewood contains many fragrant essential oils and resins, which can spoil the taste of the dish.

Putting pieces of meat on skewers should not be too close to each other, but not too far, between the pieces you can place onion rings or chopped vegetables.

To prevent the meat from burning too much, brush the pieces before putting it on the grill. vegetable oil.

When preparing barbecue can't get away from it! This important rule which is often neglected. It is necessary to constantly monitor that the tongues of the escaping flame do not set the meat on fire, otherwise it will burn on top, and remain raw inside. To do this, you must be ready a container of water or some kind of drink(can be wine or beer) or liquid marinade, which will extinguish the flame. Coals should smolder, not burn.

You can check the readiness of the barbecue with a knife. At finished meat there will be no blood inside. However, barbecue with blood also has the right to exist, there are lovers of undercooked meat.

Before serving, do not immediately cut the meat from the skewers and cut it, wait 5 minutes after removing it from the heat, covering the barbecue. Then the meat will be more juicy.

How to choose meat for barbecue chicken? Most suitable part for the chicken skewers hips. You can also cook shish kebab from wings, from drumsticks, but it will turn out a little tougher and dryish.
We choose the meat of young chickens - broilers. The old bird is suitable only for cooking first courses with deeper heat treatment. We buy fresh chilled meat. Frozen meat to cook is undesirable to buy. The color of the meat should be pale pink, with small streaks of pale yellow fat. Chicken parts should not have visible damage in the form of fractures and bruises.

Skin must be dry and clean.. Be sure to smell the meat before buying. The smell must be without specific impurities. If not nice smell is, then the purchase should be abandoned. Before preparing the marinade, cut the meat into large pieces. It is advisable to fry the thighs whole, they will be juicier and softer. Instead of skewers, you can use a grid - grill.
The main thing is to buy meat for chicken barbecue in proven places where you or your friends have already bought it before. Do not experiment by buying products from suspicious outlets. Often unscrupulous trade workers pump carcasses with water, adding up to 30 % weight. You can also buy a bird fed with antibiotics and other chemicals. Be sure to check the date of manufacture and package integrity. Choose transparent packaging through which you can clearly see appearance meat. When buying meat, do not forget to purchase onions and spices. Also, do not forget to choose the right recipe chicken skewers.

To make a delicious chicken kebab, choose chilled rather than frozen meat - it should have a pleasant smell and a pale 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 in no case in the microwave or in warm water, as the meat may lose its tenderness. As for the age of the bird, it is best if they are young chickens - in this case, with a minimum of manipulation, you will get a tender and juicy kebab. Chickens suitable for barbecue have an average weight of 800 g to 1.2 kg, they have a rounded elastic breast and a skin of a delicate cream shade. You should refuse to buy old birds, since such meat requires a long heat treatment.

For barbecue, you can use any part of the chicken - breasts, wings, thighs, drumsticks, and sometimes even the back. It should be noted that the fillet skewers may turn out to be dryish, but this problem can be solved when using the right marinade and enough time to marinate the meat. Perhaps the most delicious and juicy kebab is obtained from chicken thighs, and yet a true master can create cooking masterpiece from any part chicken carcass. If you plan to cook barbecue on the grill, the most suitable option V this case- chop the chicken carcass into portions. Tip on the note - even if you do not plan to eat chicken skin, it is best to cook kebab with it, as the skin gives some of the fat to the meat and protects the chicken meat from drying out. In this case, you should carefully monitor the barbecue, as this very skin can treacherously burn.

Tender chicken meat remarkably absorbs the aromas of marinade, herbs and spices, so the versatility of this type of meat allows you to combine with it almost any marinade and a wide variety seasonings In this matter, the decisive word remains only with your taste preferences. Someone likes a simple mayonnaise-based marinade, someone likes “peppered” meat, and someone likes exotic options marinades with soy sauce and tropical fruits. Whatever you choose, do not hesitate - chicken meat will endure everything. In this regard, it can be considered ideal basis For culinary experiments and realization of gastronomic fantasies. Most importantly, make sure your chicken marinates for enough time for all the flavors and ingredients to be absorbed into the meat. Marinating a chicken usually takes an average of 2 to 4 hours, but the longer the time the meat is in the marinade, the softer it will turn out. If you like to marinate meat in vinegar, please note that only natural-based vinegars, such as wine or apple, are suitable for chicken - table vinegar will make of tender hen hard sole. Still, it is best to replace the vinegar with lemon juice. Special advice for chicken breast- for its preparation, choose fatter marinades, since this part of the meat itself is dry.

In the presence of good coals chicken skewers are fried for about 15-20 minutes. Since chicken meat cooks very quickly, turn the kebab every 3-5 minutes. And, finally, remember that served with barbecue starchy foods, 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 take a look at the recipes.

Chicken skewers marinated in mayonnaise and mustard

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

Cooking:
In a bowl, mix all the marinade ingredients to get uniform consistency. Evenly grease the resulting marinade chicken meat and marinate in the refrigerator for 3 to 8 hours.

Chicken skewers in kefir-garlic marinade with onions

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

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

Chicken skewers in lemon mustard marinade

Ingredients:
1/2 cup lemon juice,
3 tablespoons of mustard,
3 garlic cloves,
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.

Cooking:
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. Put chicken meat in a bowl, mix thoroughly with your hands, cover and refrigerate for 3-4 hours or overnight, after which you can start cooking barbecue.

Chicken skewers in grapefruit marinade

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

Cooking:
Mix in a bowl grapefruit juice, grapefruit pulp, soy sauce and minced garlic. Marinate the chicken in the resulting mixture for several hours, then cook the barbecue.

Oriental chicken skewers

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

Cooking:
Rinse chicken meat cold water and get wet paper towel and then cut into pieces. Mince or press the garlic and mix with the rest of the marinade ingredients in a large bowl. Place the chicken in a bowl and toss, making sure all pieces of meat are evenly coated with the marinade. Cover bowl and refrigerate for several hours or overnight. Fry the skewers until golden brown. If desired ready kebab you can sprinkle with sesame seeds.

Chicken skewers 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 pepper Chile,
salt and ground black pepper to taste
500 g chicken meat.

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

Chicken skewers in tomato marinade

Ingredients:
3 tablespoons tomato paste or 5 tablespoons ketchup
2 bulbs
3 garlic cloves,
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 of chicken meat.

Cooking:
Combine all marinade ingredients in 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.

With proper preparation, chicken kebab can give odds even to pork kebab, which is considered the leader in its palatability. Follow our advice, show a little imagination and always cook with pleasure - and then, we are sure, excellent result won't keep you waiting long. Bon appetit!

And this time we'll cook it tasty dish from chicken. It is believed that classic barbecue made from lamb or pork meat. But in Lately, chicken has become a more popular product. And it's not just its lower cost. Poultry meat is much softer, and properly fried, it is even tastier.

As for the choice of one or another part of the carcass, unlike pork meat, you can take whatever you like for chicken skewers. If you prefer wings - please take them, drumstick - take drumstick or breasts.

It is best to take meat from young birds, especially from broiler chickens. It is desirable to marinate each part of the carcass in a special marinade.

Breasts, for example, are marinated with mayonnaise and spices or garlic and lemon. Shanks and thighs - in vinegar or in a mixture of several types of pepper. Wings - infused in a marinade of mayonnaise and ketchup.

For chicken skewers, you must use only fresh products.

Meat is chickens not older than 1 year and weighing from 900 g to 2 kg. Poultry is best.

The carcass should not be frozen, but chilled.

How to marinate chicken skewers so that the meat is juicy and soft

Before you start marinating, you need to decide on the dishes. It is best to marinate in glass, enamel or ceramic containers. It is desirable to exclude aluminum or wooden utensils. It is also undesirable to use plastic dishes.

Chicken meat is cut into pieces 3x3 cm. Onions are cut into rings. Separately, dressing is prepared according to the selected recipe. After that, chicken with onion rings is placed in a deep bowl, everything is poured with marinade, mixed and put in the refrigerator for an hour to marinate. After that, you can start frying the barbecue.

If you use wings for barbecue, then they can be cooked either whole or cut in half. They are fried for 10-20 minutes until they acquire a dark shade.

The lower leg compared to the wings is more tough meat, so the marinade should soak them very well. A marinade with beer, soy sauce and onions works well for this.

First, rub the meat with salt, black pepper, and also ground garlic and finely chopped basil and put in the refrigerator for 20-30 minutes so that the meat is soaked. The onion is peeled, passed through a meat grinder and mixed with the rest of the marinade ingredients. After that, the finished marinade is poured into the meat, everything is mixed and placed in the refrigerator for two hours. The meat is fried for half an hour.

Chicken marinade recipes

There are a lot of different marinade recipes. However, there is standard version this sauce, in which you can add the ingredient that you like best.

chicken meat - 1 kg; fat mayonnaise - 150 gr.; one bulb; spices for chicken - 1 teaspoon; black pepper - 0.5 teaspoon; spicy mustard - 1 tablespoon; salt to taste.

What can be used in a marinade?

To the above recipe, you can add ingredients such as lemon juice, salt or instead of soy sauce, onions, garlic and herbs. You can use kefir (yogurt) or ketchup ( tomato paste), or sour cream. You can also add white wine to the marinade.

All this can be used both separately and vary one product with another. And here is the recipe for marinade with beer:

For 1 kg of chicken meat you will need 1 tsp. dry oregano, 0.5 l of light beer, two onions, pepper and salt.

In this marinade, the meat is about 3 hours. Next recipe already non-alcoholic and includes kefir.

For 2 kg of chicken you will need 0.5 liters of fatty yogurt, 3 onions, 1 clove of garlic, spices.

After the meat is poured with such a marinade, it is covered with a plate and a load is placed on top. After two hours, you can start frying the barbecue. If you stick classic marinade with vinegar, you can do this:

For 1 kg of chicken we take 3 onions, 1 tablespoon wine vinegar, salt pepper.

In such a marinade, the meat is aged under the lid for about three hours. And this is a marinade recipe using mineral water.

chicken meat - 1.5 kg; mineral water (highly carbonated) - 0.5 l.; one bulb; vinegar - 1 tablespoon; spices for chicken, salt and pepper to taste.

Here is another interesting, so to speak experimental, grapefruit marinade recipe.

For 1 kg of meat we take 2 grapefruits, 3 onions, 3 tbsp. l. soy sauce, pepper, bay leaf, barbecue seasoning.

The process of cooking shish kebab in such a marinade is as follows. Squeeze juice from grapefruit and pour into bowl with chicken. Cut the onion into thin rings and put it there. Add soy sauce and spices. Mix everything and leave in the refrigerator for four hours. The container with the barbecue must be shaken periodically. After the marinating time, you can fry the kebab.

Chicken in the oven on skewers

If you suddenly want a barbecue, then you can cook it in the oven quickly and not difficult. It is best to use chicken fillet for this purpose. You can make any marinade you like. Here we use the following recipe.

For 1 kg of chicken meat, you will need 2 tablespoons of vegetable oil, two cloves of garlic, 1 tablespoon of sugar, 1 tablespoon of soy sauce, pepper and salt to taste

How to cook chicken skewers in the oven?

We start by soaking the skewers in water. While they are soaking, cut the chicken meat into pieces.

We cut the onion into rings. We prepare the marinade itself by mixing vegetable oil, soy sauce, squeezed garlic and other ingredients. Add the prepared marinade to the meat, cover with a film and put in the refrigerator for 2 hours.

After two hours, we take out the meat and string it on skewers with an accordion.

After that, put the meat on skewers in the oven preheated to 180 degrees and bake for about 20 minutes.

During frying, it is necessary to monitor the process and, when one side is fried, turn the pieces over to the other side. There is another option to make the dish tastier. To do this, peel the potatoes, cut into slices, add seasonings and put on a baking sheet. Put the chicken strung on skewers on top and put everything in the oven for 30-40 minutes.

Don't forget to turn over the kebab browned on top. As soon as it forms on all sides golden brown, you can get a barbecue.

Chicken skewers in a jar (it turns out tastier than on the grill)

In addition to the fact that chicken skewers can simply be fried on skewers in the oven, this can also be done in a jar. Usage three-liter jar even better than just frying meat. Splashing of fat all over the oven is prevented and, at the same time, all this fat remains on the meat.

To prepare such a barbecue, we use the following recipe.

For 1 kg of chicken meat, we need 1 tbsp. spoon apple cider vinegar, 400 ml. refined oil, 1 tbsp. a spoonful of mustard, one onion, three tomatoes, one bell pepper, salt and seasonings to taste and, of course, skewers.

We start by preparing the marinade. We cut all the ingredients for the marinade and mix with each other. You can use a blender to get a homogeneous mass. While mixing with a blender, gradually add vegetable oil.

After the marinade is ready, pour it into the meat, mix and set to marinate for 2 hours.

At the end of the marinating period, we take out the meat and string it on skewers. Meat can be alternated with tomatoes and onion rings.

Put the meat strung on skewers in jars, which we put in cold oven. After that, turn on the oven and the frying process begins. After 20 minutes, the barbecue will be ready.

Marinade for chicken in soy sauce, honey and mustard

Marinating meat is intended not only to give a certain taste to the meat, but also to soften it in order to reduce the frying time. But if we are talking about taste, then we start adding certain ingredients to the marinade. And if you start experimenting with a combination of various additives, then the taste may turn out to be original. Let's try to cook a marinade on soy sauce with the addition of honey and mustard.

For 1 kg. Chicken we need one tablespoon of honey, one teaspoon of mustard, one tablespoon of soy sauce, three cloves of garlic, one tablespoon of vegetable oil, spices and salt to taste.

Pour vegetable oil and soy sauce into a container. Stir well and add honey and mustard. Mix everything well again. Now we take the meat and rub it with garlic, salt and sprinkle with spices. Then we put it in a pickling dish and fill it with marinade. Mix everything well, close the lid and put in the refrigerator for four hours. After that, we take out the meat, put it on skewers or skewers, if we bake it in the oven, and start frying.

Chicken skewers in kefir - recipe in 1 hour

Marinade on kefir is quite simple to prepare. It does not require any special products if you don't want to experiment. In the standard form, we need the following ingredients.

For 2 kilograms of meat, we need half a liter of kefir, 4 medium-sized onions, 3-4 cloves of garlic, salt, spices to taste.

We start, as usual, by cutting the chicken into shish kebab pieces and put them in a bowl. Salt and pepper, add grated garlic and seasonings. Mix everything well, then pour kefir. Instead of kefir, you can use any other fermented milk product(curdled milk, yogurt). All this is marinated for half an hour, and then fried. Regardless of where you fry the kebab: on the grill or in the oven, do not forget to turn it over periodically.

Marinade for chicken skewers with vinegar

This classic recipe marinade with vinegar. Most barbecue lovers prefer to marinate meat in vinegar. Preparing such a marinade is quite simple. Acetic solution is needed in a 3% concentration.

Peel the onion and finely chop or grate. Mix vinegar with water. Rub the chicken with salt and pepper and place in a bowl. Here we add sugar, onion, vinegar solution and mix everything thoroughly. The meat is marinated for about 10 hours, after which you can start frying the barbecue.

Chicken breast marinade to keep the meat tender

Chicken breast can be marinated in any marinade. This is both classic vinegar and various additives. Marinade with honey, in my opinion, quite interesting option for chicken skewers.

For cooking honey marinade we need 4 tablespoons of honey, dry herbs, 2 tablespoons of soy sauce, 5-6 tablespoons of olive oil, pepper to taste.

Salt can be omitted here, as the composition includes soy sauce, which will give a salty taste. We prepare the marinade as follows: melt the honey in a water bath. To do this, put the container with honey in a saucepan with water and heat it on gas, stirring constantly. Mix liquid honey with soy sauce, add olive oil and mix everything well. Add dry herbs and peppers. Pour all this into a container with meat and marinate for about an hour. After that, you can start frying the barbecue.

Before you start cooking delicious chicken skewers, a few tips.

- before marinating, the meat must be washed and dried

- for shish kebab it is necessary to use only a fresh carcass, and it is better if it is chilled, not frozen

- salt in chicken skewers is put a little more than in its usual preparation. But if you use soy sauce, salt can be omitted.

- any crushed and roasted nuts will go well in chicken marinade

- if for chicken marinade If you are using garlic, then it must be finely minced. You can do this either with a garlic press, or pass through a meat grinder.

- vegetable oil is desirable to add to the marinade. You can not only sunflower, but also olive. Then your barbecue will get a beautiful golden crust and won't burn.

- the meat must be turned over the fire and the more often, the better.

If you correctly and creatively approach the process of preparing chicken skewers, it will turn out delicious for you.

Good luck in culinary business and Bon Appetit!