Chicken shish kebab is a delicious, budget-friendly option for an outdoor feast. The best chicken shish kebab recipes. Chicken breast shashlik

Culinary experts often observe how, being tender in a raw, uncooked form, chicken breast quickly hardens during frying, boiling, or stewing. It is considered a lean, even dietary product, which is recommended for those losing weight and diabetics. How tasty is chicken breast kebab, can you achieve tenderness and softness in the meat? The chefs answer: yes. And the “yes” is a confident one.

The secret here is in a well-chosen, seasoned marinade. You can make large, “street” kebabs or small ones using skewers. Here are 5 basic, popular recipes that will help everyone, even novice cooks.

1 place

The total cooking time takes about 45-50 minutes, the indicated ingredients are designed for 2 equal, medium servings. You can serve with delicious bread tortillas and cheese.

What you will need:

Chicken breast -700 gr;
Potato starch (ready) – 30 g;
Water, only filtered – 200 ml;
Turmeric - 5 g;
Ground paprika (its smoked variety) – 5 g;
Salt (you need sea salt) – 15 g;
Paprika flakes -3 g;
Olive oil

Preparation:

To keep the meat soft, it is important to soak it thoroughly with starch and water. First, carve the reserved breast using a sharp, large knife. First, carefully cut the skin, then remove it completely, here you just need meat, without it.

If you bought the breast whole, not fillet, you need to cut it. In the center of the breast there is a special bone - the fork, which seems to divide the breast in half. Cut the meat neatly along it. Then cut off one side, then the other. That's it, the fillet is there.

At the same time, remove all excess: veins, veins with pieces of fat, tendons. Cut off the small, remaining fillets from the edges. They will then go either under roast or under cutlets. For fillet skewers, only large, central pieces are needed. Cut them both into long, identical, thick strips.

Take a comfortable, deep bowl, pour cold, already filtered water into it, then add starch and sea salt. Stir everything until all the salt is gone and dissolved.

If you have a separate culinary syringe at home, use it to prick the fillet prepared for the marinade (medical syringe will not work here). When not, prick the chicken with a regular fork, then place all the pieces in a bowl, submerging them in the marinade. That's it, leave it for 25-30 full minutes.

Once the marinade has been absorbed, transfer the fillet to another, shallower bowl. There, add the reserved spices to the meat (turmeric, then smoked paprika, flakes). There is no need to add salt, because the marinade was already salty.

That's it, now you can carefully string each piece of fillet onto a small skewer and grease it thoroughly with olive oil.

If you plan to grill chicken fillet kebab, 5-6 minutes on medium, not very hot coals will be enough. This is the total time, including all rollovers.

If the kebab is homemade and will be in the oven, then heat it first, setting it to the maximum available temperature. We place the kebabs on top of a baking sheet, but so that the meat remains “in the air” without contact with the metal. That's it, the cooking time will be the same, 6-7 minutes. Serve only hot, with a side dish (preferably fresh vegetables), tortillas, and cheese.

2nd place

Kebab lovers cannot always afford this dish, because it is considered fatty and high in calories. Especially if you make it from fatty lamb. However, chicken breast kebab is accessible to everyone, even those losing weight. The main thing here is to achieve softness and tenderness in the meat. The marinade will help. The most delicious, according to this recipe, is kefir. It will nourish the breast, adding juiciness. Ready-made kebabs can be supplemented with sauces or mustard, as well as vegetables and herbs, as desired. Replace the fillet with your favorite steaks or thighs or wings.

What you will need:

Chicken fillet – 360 gr;
Kefir (regular) – 90 ml;
Tomato paste (from a jar) – 1 tablespoon;
Soy sauce – 30 ml;
Garlic –2-3 zb.;
Mustard (need in grains) – 1 tablespoon;
Chili pepper 2-3 rings;
Spice mixture – 1 tbsp;
Sea salt - 1 teaspoon;
Pepper (you need ground black pepper) - 1/2 teaspoon.

Preparation:

The amount of spices here is not exact, you can change it according to your own taste. For the marinade you need a deep, comfortable, medium-sized bowl. The main thing is to calculate the volume so that all the meat fits and you can mix it.

Pour in a mixture of selected spices, for our version it is: turmeric with curry, a little paprika, dry vegetables with basil, thyme and literally a pinch of coriander. However, everyone makes their own bouquet. The spices go with tomato paste (you can use ketchup).

We peel the garlic, pass all the cloves through a press, then add the mass to the spices. There is also a piece of hot, spicy chili, 2-3 medium rings (the same). Mustard (precisely in grains), soy sauce - they are needed for piquancy.

That's it, now it's kefir's turn. Having made the marinade, mix it thoroughly, adding the remaining pepper and (you need sea) salt. You can adjust the amount by trying the ready-made mixture.

Rinse the fillet, wipe it, then use a sharp, comfortable knife to cut off all the film and skin. Fat, if found, can be left. Cut the meat ready (for marinade) into equal, large pieces, then send everything to steep, already in the marinade.

String all the pieces using ordinary culinary skewers. Pour the remaining marinade over the breast again. Bake them for 35-40 full minutes. If using a wire rack, place the baking sheet down.
Serve everything immediately after baking while still hot.

3rd place

Instead of kefir, you can take mayonnaise and add soy sauce. The result will be an interesting, tasty marinade that does not require long, overnight cooking. A couple of hours will be enough.

What you will need:

Chicken fillet - 1.5 kg;
Mayonnaise – 150 gr;
Soy sauce – 100 ml;
Onion – 2 pcs.;
Salt;
Black pepper, you need ground.

Preparation:

First, rinse your fillet, lay it out, let the excess liquid drain off, and let the meat dry.
Cut all the fillets using a comfortable, sharp knife. The pieces are medium, portioned. This kebab will be on the grill, so check the size of the pieces. Small ones - the meat will burn and dry out. Large ones - it will be raw.

After placing the fillet in a convenient, large pan, immediately add mayonnaise and sauce on top. Add a little salt, because the sauce has its own degree of saltiness, season with pepper. That's it, there are enough seasonings.

Meanwhile, peel the onions, cut them all into identical, small strips and immediately place them in a saucepan, where you will then marinate.

That's it, mix the collected ingredients, then leave it, let it stand like that, in the room. Time – 2-3 full hours. Stir occasionally.

It is advisable to heat the coals, then let them cool a little, otherwise the meat will cook faster and dry out, losing its juiciness. Thread the already marinated pieces onto the skewers, keeping the distance, not tightly. Turn over more often during cooking, it will take about 10-12 minutes. The main thing is to remove it in time, then the meat will surprise you with its juiciness and taste.

4th place

Option with lemon. True, you also need Italian herbs and other spices. However, if you don’t find them, you can replace them by making your own bouquet.

What you will need:

Chicken fillet -500 gr;
Lemon juice (fresh) – 3 tablespoons;
Garlic – 2 cloves;
Italian herbs – 2 teaspoons;
Paprika;
Salt;
Cumin;
Ground cinnamon;
Black pepper (also ground);
Olive oil;
Red onion;
Lemon.

Preparation:

After peeling and then chopping the garlic, mix it with all the herbs prepared for pickling, placing it in a convenient, deep bowl. A spoonful of fresh, squeezed lemon juice will also go there.
First wash the chicken fillet, then chop it into medium, equal-sized pieces. Place all the meat in the prepared marinade. important: do not pour out all the lemon juice, there will be 2 spoons left (one was used). Marinating time will be 2 hours.

Mix it separately by adding the desired olive oil. Next, heat up your grill or put on a barbecue. String red onion and pieces of already marinated fillet alternately. Everything cooks quickly on the grill, only 6-8 minutes, so stay close, turn it often, greasing the pieces with that ready-made lemon-oil mixture.

Here it is important to guess the moment and pull out the “chicken” skewers in time. Then the meat will not have time to overcook, retaining its juices and pleasant softness. Serve this kebab with lemon cut into wedges.

5th place

Shish kebab aged in a vinegar-vegetable marinade. Of course, any of the proposed recipes has a number of advantages, feel free to choose the one you like, there are no bad or unsuccessful ones. This recipe is the simplest, there are few ingredients and each one is easily found in any possible kitchen.

What you will need:

Chicken fillet – 500 g;
Sweet pepper -2 pcs;
Cherry tomatoes – 8 pcs;
Wine vinegar – 2 tablespoons;
Vegetable oil;
Allspice (needs ground);
Salt.

Preparation:

The secrets of the most successful kebab in terms of taste always lie in the marinade and holding time. Especially if the base is chicken breast, which is considered lean, tough meat. It is important to select ingredients, maintain time and when frying, choose the right moment so as not to overdo it. Place medium, rather than hot, coals on the grill, allowing them to cool slightly. Therefore, when different types of kebabs are fried, chicken comes second, not first in order.

First, process the meat: rinse the breast, then cut off unnecessary parts (veins, film, skin) with a knife. Cut it if it comes with a bone. Then cut, you need medium, approximately equal pieces. Count on future frying. Small ones will cook faster and burn. Large ones, on the contrary, will remain raw inside. If there is fat in the meat when trimming, leave it.

Next, you need a deep, comfortable bowl, combine the vinegar with the oil prepared for the barbecue, and spices there. The marinade is considered simple; there is nothing except these components. Mix it thoroughly, then pour over the meat. The marinating time will be short, 30 minutes. This recipe is considered fast, because other options require 2-3 hours of exposure, here it’s half an hour. All the same, the meat will have time to soak and soften.

Thread onto skewers alternately, alternating meat, then peppers, tomatoes. Yes, if you look at the general advice, then you can’t make a mixed shish kebab, when there is meat on the skewer and vegetables next to it, because... the latter cook faster and by the time the meat gets ready, they burn. Chicken kebab is an exception. It doesn’t matter whether it’s on skewers in the oven or otherwise, on coals, the cooking time is shorter. 6-8 minutes, turn frequently.

It is best to serve hot without removing the skewers. Serve with pita bread and onions. Vinegar will add its own sharpness.

Varieties of recipes

What else, besides vinegar or kefir, can be added to the marinade?

Canned pineapples (although they will be “partners” with the meat on the skewers);
Honey;
Mineral water (mineral water is believed to be able to soften any meat, even tough ones);
Lemon (both itself and its juice) is considered a universal ingredient;
Mustard;
Horseradish;
Wine (table or red, any kind).

Any cook who loves barbecue experiments with marinade. Especially if the meat is “problematic” like breast. After all, it’s easier to fry regular chicken, or rather, there is no fear that it will come out tough.
Features of frying. It’s interesting how the experts differed when discussing the types of firewood used for barbecues. Some people think birch is the most successful, while others, on the contrary, praise fruit trees.

For some, ready-made, packaged coal is more suitable. It is enough to light a small, compact fire, then add a handful of coal prepared in a bag, and that’s it, you can fry.

The barbecue season traditionally opens in spring. A typical picture of a weekend in nature - pieces of pork or lamb dripping with fat on skewers, mayonnaise, garlic sauce, ketchup, beer for adults, Coca-Cola for children, packaged juices. An ideal selection of the most harmful things you can eat on a picnic. Harmful, fatty, high in calories, but sometimes you really want it... Is it possible to have shish kebab on the menu? Yes! But only if it is a properly prepared dietary chicken kebab, the calorie content of which is as low as possible.

Is it possible to have a barbecue at the PP?

PP kebab is an excellent protein food But proper nutrition is based on protein foods with a small amount of fat and a sufficient amount of slow carbohydrates.

If you choose a lean part of the chicken - breast, thighs without skin - then the number of calories in the finished dish can be significantly reduced.

Having chosen the right marinade, it is easy to prepare meat on skewers or a grill that will meet absolutely all the rules of paragraphs.

By the way, during cooking on coals, the fat is rendered from the meat, which means that it is degreased even more.

KBZHU chicken kebab

Those losing weight are especially concerned about the question, how many calories are in chicken kebab? Remember:

chicken breast shish kebab has a calorie content per 100 grams of about 120 kcal;
kebab from other parts of the chicken- calorie content from 133 kcal;
has a calorie content of 185 kcal, and the reason for such a high indicator is that it is extremely difficult to remove the skin from the wings - and this is where the main fat is “hidden”.

If you don’t have chicken at hand, remember that low-calorie shish kebab can be cooked on the grill from turkey, having first marinated it with lemon juice and ginger, which not only break down fats, but also soften the dryish turkey meat. Another pp kebab can be prepared from rabbit. Its meat is tender, dietary and perfectly digestible.

It is also important to take into account Protein in dietary chicken kebab is 18-25 g, depending on which part of the carcass is selected, fat - 12-18, carbohydrates - up to 1 g per 100 g of dish.

How to make chicken kebab

Cooking low-calorie chicken kebab on a grill or on skewers is no more difficult than any other.

Selecting a part of the carcass

If you cook on skewers, it is better to choose breast or fillet. They are very tender and bake quickly.

In addition, they produce the lowest calorie dishes. Wings and thighs turn out well on the grill.

The fillet should be cut across the grain. It is enough to cut the fillet into three parts.

Marinate poultry for barbecue

Traditional options with vinegar, and even more so with mayonnaise, are completely unsuitable for our chicken. Ideal marinades would be vegetable and fruit marinades. There is no need to marinate the chicken for a long time, otherwise the meat will spread. Turkey, on the other hand, will benefit from an extra hour in the marinade.

Cooking kebab

Boneless meat cooks perfectly on skewers. It is better to cook meat on the bone on a wire rack. The thermal conductivity of the bone makes cooking faster. This process is easier to control on a grate.

Usually on well-heated coals, chicken is ready in half an hour. If in doubt, pierce it with something in the thickest place - reddish or pinkish juice comes out, which means it’s not ready yet.

Options for pp marinades for barbecue

It’s not difficult to marinate a pp-shish kebab - I personally already have a lot of marinades in my collection of ideas. Favorite:

onion, but only onions are needed almost as much as meat. It should be cut into rings, slightly mashed by hand and mixed with chicken pieces, left for 4-5 hours. It's delicious to fry everything together. Salt and pepper - to taste and as desired;
from kiwi: for 1 kg of meat – 1-2 fruits. The fruits need to be cut into thin slices and placed in a bowl, alternating layers. The bottom and top layers are made from kiwi. Marinate for no more than half an hour, otherwise fruit acids will disrupt the structure of muscle fibers. Kiwi can be supplemented with lemon, some spices, soy sauce;
from onions and tomatoes: for 1 kg of meat - half a kilo of onions and tomatoes, a couple of cloves of garlic, a pinch of nutmeg. Puree the vegetables in a blender and “drown” the chicken pieces in it for 2-3 hours;
from fermented milk products: per 1 kg of meat – 1 liter kefir or ayran, tan, yogurt, whey or even regular . It is good to add a mixture of peppers, rosemary, sage, cumin, and oregano to the fermented milk product. We keep the meat for several hours;
honey and garlic - a marinade for lovers of unusual mixes different tastes. For 1 kg of meat - 2 tbsp. spoons of honey, 5-6 cloves of garlic, a piece of ginger - 1-2 cm, juice of 1 lemon. Make the sauce in a blender and coat the chicken pieces with it for 4-5 hours. This marinade is suitable for turkey, rabbit, and veal.

Secrets of delicious chicken kebab

Don't be afraid to experiment with marinades. A delicious kebab will turn out if the marinade has 3 components: aromatic, softening and flavoring. You can also try combinations of mustard + spices + herbs, soy sauce + chopped fresh vegetables + seasonings, etc.

No need to use unnatural ignition products– they worsen the taste of fried foods.

Coal is convenient, but on wood, especially from fruit trees, it turns out much tastier any kebab.

Serving chicken kebab is delicious with thin pita bread and plenty of fresh vegetables and herbs.

Although it would be more correct to exclude lavash.

Some vegetables can be baked together with meat, it will be both appetizing and healthy.

For example, tomatoes, onions, sweet peppers, eggplants, zucchini. The eggplants must first be soaked in cold water and salt.

Diet shish kebab made from chicken breast or turkey fillet will be juicier if you dip it in the sauce.

Store-bought sauces are a mixture of all natural substitutes plus calories.

Natural sauces are prepared from vegetables and berries. Tomato juice is boiled with onions, garlic, fresh herbs and blended in a blender. Berry sauces are prepared from gooseberries, red currants, lingonberries with the addition of a drop of honey. The berries are pureed and brought to a boil. My favorite for today is dietary chicken kebab on kefir with a sauce of olive oil, garlic, fresh herbs and ground paprika, prepared in a blender.

Video recipe for chicken kebab with kefir

Here is my favorite, simple option for preparing dietary kebabs. Breast with kefir, herbs and garlic - the perfect combination! Short video instruction:

In the warm season, people go outdoors, cook kebabs and grill meat. Incredibly delicious! But if you are on a diet and still want barbecue, then under no circumstances should you cancel it.

Instead of fatty pork, you can make excellent chicken breast kebab. And don’t be afraid that lean breast meat will negatively affect the taste of the kebab. It all depends on the marinade in which the chicken breast will be cooked before frying over the fire. And then it may turn out that the taste of the chicken breast will be transformed beyond recognition, the meat will acquire juiciness and piquancy.

So the benefits of chicken breast kebab for those who watch their diet are obvious. By the way, I recommend it.

And since it’s all about the marinade, this article will give recipes for marinade for chicken breast kebab. And shish kebab is fried the same way, the best option is on the grill over live coals. Can be done in the oven or in the air fryer. But nothing compares to the first option of frying shish kebab.

Marinades for chicken breast for barbecue

Kiwi marinade for barbecue

For 500 g of chicken fillet you will need 1 kiwi, peeled and grated until mushy. Mix the fillet with kiwi, add salt; this is a great grill seasoning. Leave the chicken fillet to marinate for several hours.

Kiwi perfectly softens the fibers in meat, and the finished chicken kebab turns out tender and juicy.

Marinade with pomegranate juice for barbecue

The piquant taste, pink color and juiciness of chicken breast kebab guarantees that the meat will sit in a pomegranate marinade.

For 500 g of chicken fillet, cut into large pieces - 0.5 cups of pomegranate juice, 1 large onion, cut into half rings, salt and hop-suneli seasoning. Infuse chicken meat in the marinade for a couple of hours or more.

Marinade with lemon juice and garlic for chicken kebab

Lemon juice actively softens muscle fibers, garlic adds a fragrant and appetizing aroma, and therefore you should definitely pay attention to this marinade for chicken breast.

For 500 g of chicken fillet - 2 crushed cloves of garlic, 3 tablespoons of freshly squeezed lemon juice, 2 tablespoons of vegetable oil, a teaspoon of ground paprika, 2 teaspoons of Italian herbs, salt to taste and 1 red onion, cut into rings.

Marinate the chicken fillet in this marinade for a couple of hours or more.

Marinade with pineapple juice for chicken kebab

The chicken breast kebab with pineapples just tastes amazing, the combination is simply incredible in taste.

For 500 g of chicken fillet - a 400 g jar of pineapples in their own juice, 1 table/spoon of soy sauce, 4 table/spoon of porter (dark beer), 1 teaspoon/spoon of honey.

Pour chicken fillet, cut into large pieces, with pineapple juice from a can and add salt. Dissolve honey in beer, heat slightly in the microwave and pour into chicken fillet. Mix everything and leave to marinate for a couple to several hours.

When threading chicken fillet onto a skewer, alternate pieces of meat with pineapple.

Children really like this interesting chicken breast kebab.

Ginger marinade for chicken kebab

This marinade, in addition to the spicy and fresh-tasting ginger, also contains thyme, which gives the finished chicken kebab a divine smell. But ginger helps soften the muscle fibers in meat, just like wine vinegar.

For 500 g of chicken fillet you will need: 2 tablespoons of grated ginger root, 1 tablespoon of thyme, 2 tablespoons of wine vinegar, 3 tablespoons of vegetable oil, 2 red peppers, cut into strips, black pepper and salt.

Marinate chicken fillet for one hour or more.

Soy sauce and honey marinade for chicken kebab

Wings are usually infused in this marinade, which can be cooked in a slow cooker, or preferably in an air fryer, to drain off excess fat. When frying shish kebab, the honey present in the marinade envelops the pieces of meat and becomes colored, making the chicken fillet tanned.

For 500 g of chicken fillet, 100 ml of soy sauce, 4 cloves of finely chopped garlic and a teaspoon of honey. You don’t need to add salt, since soy sauce already has enough of it. Marinate the chicken for several hours, or overnight.

Marinade with kefir and curry for chicken kebab

Delicate shashlik of bright yellow color is obtained from the marinade according to this recipe.

For 500 g of chicken fillet - 1 cup of kefir, add salt to taste, a teaspoon of curry, a teaspoon of red pepper, garlic if desired.

It is better to marinate the kebab overnight so that the meat becomes soft and imbued with the aroma of curry.

In addition to kefir, chicken meat can be marinated in and.

You can also try adding ready-made seasoning for pilaf, which is sold in the south, to the kefir marinade instead of curry; the aroma will be such that it will knock you off your feet.

As you noticed, all the presented recipes for marinades for chicken breast kebabs do not contain a large amount of fat, they do not contain mayonnaise, which is the problem with marinades for pork and beef kebabs.

In addition to the grill with coals, chicken kebab can also be cooked at home. To do this, you will need wooden skewers soaked in water, an oven or a convection oven. Cooking method .

Fry shish kebab cut from chicken breasts for 15 minutes over high coals and 20 minutes over low coals.

How to grill chicken breast shish kebab

Products
Chicken breast fillet - 2 kilograms
Onions - 2 large heads
Lemon - 1 large
Olive oil - 100 milliliters and 10 milliliters for greasing the barbecue grill
Sweet dried paprika - two large pinches
Pepper - to taste
Salt - half a teaspoon

How to grill chicken breast shish kebab
1. Wash the chicken fillet and dry with a paper towel.
2. Cut each piece of fillet crosswise into two pieces.
3. Wash the lemon, cut into slices 5 millimeters thick.
4. Peel the onions and cut into half rings 0.5 centimeters thick.
5. Place pieces of chicken fillet, onion, lemon slices into a large bowl, add salt and pepper, sprinkle with two large pinches of paprika, pour in the oil, and stir vigorously with your hands wearing plastic gloves for several minutes until the juice is squeezed out of the lemon.
6. Place a plate on the meat with a diameter approximately equal to the diameter of the bowl, place something heavy on top of the plate (a jar of water, a large stone) so that the meat is under pressure, place in the cold for at least 1 hour.
7. Grease the grill grate with olive oil so that the kebab does not stick to it during frying.
8. Place pieces of chicken fillet on a greased grill so that they do not touch each other too much, otherwise the meat will take longer to cook and dry out - you can put onions between the pieces of meat.
9. Place the grill with meat on the grill, fry for 20 minutes, turning the grill periodically - it is important not to dry out the meat.
10. Check readiness by piercing the meat with a fork - clear juice should come out of the finished chicken fillet.

Juicy chicken breast kebab

Products
Chicken breast fillet - 2 kilograms
Carbonated mineral water - 500 milliliters
Olive oil - 100 milliliters
Lemon - 1 piece
Onions - 3 large heads
Dried rosemary - 1 tablespoon
Salt - half a teaspoon
Pepper - to taste

How to fry juicy chicken breast kebab
1. Wash the chicken fillet.
2. Cut each piece of chicken fillet into portions - preferably square ones, so that they fit comfortably on the grill.
3. Wash the lemon, cut into 7 mm rings and remove the seeds.
4. Peel the onion, cut into 7 mm rings and divide the rings among themselves.
5. Put onion, lemon slices in a bowl, pour in olive oil, mineral water, salt, pepper, and a pinch of rosemary.
6. Place chicken pieces into the marinade and mix with your hands, squeezing the juice from the lemon slices.
7. Place a plate on the meat with a diameter approximately equal to the diameter of the bowl, place something heavy on top of the plate so that the meat is under pressure, place the meat in the marinade in the cold for 4 hours.
8. Thread marinated pieces of chicken breast onto skewers alternately with onion rings.
9. Place the skewers with meat over the coals, fry for 10-15 minutes, turning the skewer so that the meat cooks evenly, but does not dry out.

Fkusnofacts

Chicken breast barbecue meat must be marinated. Although even after this it may turn out to be dry and harsh. To prevent the chicken fillet from drying out, it is recommended to use liquid marinade.

Properly cooked chicken in the grill comes out very appetizing and tasty. This is due to the fact that this meat is very easy to cook and you can easily make a fragrant and juicy kebab from it. Of course, if you approach the preparation of shish kebab wisely and choose the appropriate marinade for soaking it, the result will be an awesome dish for any holiday or feast.

For grilling on coals, thighs and carcass fillets are most often used. They have a soft structure and marinate quickly, although chicken meat has practically no fat layer and therefore is rather dry. Which is not to say at all. This is exactly why you should prepare it correctly to make a juicy and appetizing kebab.

Ingredients:

Chicken fillet – 1 kg
onions - 2 heads
vinegar 9% - 1 tablespoon

Cooking method:

We wash the chicken fillet in water, then cut it into medium pieces and put it in a pan.

Add one tablespoon of vinegar to them, salt and pepper to taste and mix thoroughly.

Then cover it with a tight lid and put it in the refrigerator for one hour so that the meat can stand and soak in all the ingredients added to it.

Delicious kefir marinade

Ingredients:

Chicken thighs – 2 kg
kefir - 500 ml
onion - 1 k
seasoning for chicken - 2 tbsp. l
parsley - 1 bunch
salt - 1 teaspoon.

Cooking method:

Add seasoning for chicken to half a liter of kefir, to your taste; basil or savory are good, as they go very well with meat. Add a teaspoon of salt there. Chop the parsley with your hands, peel and cut the onions into rounds, and put it all in kefir. Then mix everything thoroughly, while squeezing a little juice out of the contents.

Then we put all the thighs here, mix and press. Cover with a lid and leave for 3-4 hours in a cool place.

Shashlik marinade with mayonnaise

Ingredients:

Chicken thighs – 2 kg
onions - 3-5 heads
mayonnaise - 100-150 ml
dill greens - 1 bunch
salt and ground black pepper - to taste.

Cooking method:

We rinse the chicken thighs in water, then dry them with a paper towel and place them in a bowl. Salt and pepper to taste.

If you are going to bake shish kebab on skewers, then it is better to cut the onion into round pieces so that it can be placed between pieces of meat. And if it’s on a grill, then it can be chopped arbitrarily.

Now all that remains is to add the onion, cut into rings or half rings, and finely chopped dill and mix everything again.

Marinade for shish kebab with soy sauce and ketchup

Ingredients:

Chicken wings – 1 kg
onions - 3 heads
soy sauce - 100-130 ml
ketchup - 100 ml
salt and pepper - to taste.

Cooking method:

We wash the wings in running water, dry them with a paper towel and place them in a suitable bowl.

We clean, then chop the onion into thin rings and place in the meat. We put a little salt, you don’t have to add it, since there is enough of it in soy sauce, but that’s in my opinion, and of course, pepper to taste. Next, add soy sauce and ketchup.

Mix everything thoroughly with your hands, cover with a lid and put in a cool place to marinate for 1-1.5 hours. After which the meat is ready and can be fried over coals and baked in the oven.

Beer marinade for chicken kebab

Ingredients:

Chicken ham – 7 kg
light beer - 1 liter
lemon - 1 pc.
onions - 5 pcs
mayonnaise - 250 gr
seasoning - 2 tbsp. l
salt and ground black pepper - to taste.

Cooking method:

This recipe makes the chicken spicy, tender and very flavorful. So let's get started!

The hams, as described above in previous recipes, must first be washed, then dried and cut into medium pieces. Place them in a bowl, salt and pepper to taste and add beer and mayonnaise. Mix thoroughly so that the chicken absorbs the flavor of the marinade.

Next, cut the onion into rings and put it in a basin, squeeze all the juice out of the lemon there, and then cut it into pieces and add it too. At the very end, add the seasoning, mix everything with your hands and leave for 2-3 hours.

Chicken marinade with honey and mustard

Ingredients:

Chicken legs – 1 kg
mustard - 2 tbsp. l
honey - 1 tbsp. l
salt and pepper - to taste.

Cooking method:

Place the washed chicken legs in a large, deep bowl, then add mustard, honey and salt and pepper to taste. Now mix everything thoroughly with your hands so that each leg is soaked.

And cover with some suitable lid or cling film. Place in the refrigerator for one hour. After which the chicken can be placed on a baking sheet and baked in the oven, or placed on a grill and cooked over coals.

Marinade for shish kebab with kiwi (video)

Very tasty, tender, juicy and original - this is how you can describe this fairly simple recipe for chicken with kiwi in just a few words! It’s easy and simple to prepare, but the finished dish is like something from a restaurant!

Bon appetit!!!