A quick chicken kebab recipe. How to marinate chicken skewers
Traditional shish kebab is made from lamb, but today there are many varieties of this dish- barbecue from pork, veal, fish, vegetables and, finally, the trend of recent years - chicken barbecue. Chicken kebab has a lot of advantages: it is a very budget dish, it can be cooked both on the grill and in a traditional home oven, chicken is easily absorbed by the body.
Chicken kebab - food preparation
All parts of the chicken are used to cook barbecue, it can be wings, thighs, breast, drumstick, and in some cases even the back. However, there are certain nuances with which you can make meat especially aromatic and tasty. Fillet kebab is dryish, so it should be soaked in the marinade more thoroughly. Ideal for chicken kebab are the thighs, they are the juiciest and softest. Whether to remove the skin from the chicken is decided by the one who prepares this dish, the fact is that the skin sometimes burns on fire and creates some difficulties, but it is she who makes the meat more fatty.
Chicken skewers - preparing the marinade
Marinade for chicken depends on the taste of the person who prepares the dish or on the preferences of the guests. Preparation of the "dressing" does not take much time, the main thing is to know exactly which components are combined with each other. Marinade for chicken kebabs can be prepared on the basis of mayonnaise, kefir, ketchup, oranges, honey and even pineapples are often used in sweet and sour versions of "filling". Usually vinegar or lemon is added to the marinade.
Chicken fillet shashlik with garlic
Ingredients:
- 1 kilogram of chicken fillet;
- 6-7 cloves of garlic;
- greenery;
- salt;
- ground black pepper (to taste);
- 3 tablespoons of vegetable oil.
Cooking method: chicken fillet cut into small pieces and put in a deep dish. The garlic must be crushed with a knife so that it gives its aroma to the chicken, then chop finely, chop the herbs finely, add all this to the chicken, then add salt, ground black pepper, pour vegetable oil... The chicken should be thoroughly mixed, grated with marinade, put in a cool place for several hours (it is possible for a day). Put the marinated meat on a skewer and grill on the grill.
Chicken fillet shashlik with mayonnaise
Ingredients:
- 1 kilogram of chicken fillet;
- 1 onion;
- 100 grams of mayonnaise;
- salt;
- ground black pepper.
Cooking method: Cut the chicken fillet into pieces, season with salt and pepper. Cut the onion into rings, add mayonnaise, mix and put in a cool place (one hour of pickling is enough, but the longer the period, the tastier).
Put the marinated meat on a skewer and grill on the grill.
Chicken fillet shashlik in ketchup
Ingredients:
- 1 kilogram of chicken fillet;
- 100 grams of ketchup;
- salt;
- ground black pepper.
Cooking method: Cut the chicken fillet into slices, pour over the ketchup, add salt and pepper. Marinate from one hour to a day, fry the kebab over the fire.
Chicken kebab in kefir marinade
Ingredients:
- 1 kilogram of chicken;
— green onions(ratio with chicken 1: 2);
- 100 grams of kefir;
- salt;
- ground black pepper.
Cooking method: chop the chicken, mix with onion, salt, kefir and pepper, leave to marinate in the refrigerator for 3 hours. Before stringing on skewers, it is better to remove the onion so that the finished meat does not acquire bitterness. Fry on the grill, such a dish can be considered almost high-calorie.
Chicken kebab in sweet sauce
Ingredients:
- 1 kilogram of chicken;
- 1 tablespoon of natural honey;
- 1 teaspoon of soy sauce;
- 3 tablespoons of orange or pineapple juice;
- salt;
- ground black pepper.
Cooking method: Mix the ingredients and let the kebab steep in a cool place for 2 hours. It is better to grill sweet kebabs, but the main thing is that it does not burn, and this can happen quite quickly, since it instantly appears on the fire honey crust.
Chicken skewers in tomatoes and white wine
Ingredients:
- 1 kilogram of chicken;
- 1/2 glass of white wine;
- 3 onions;
- 3-4 tomatoes;
- salt;
- ground black pepper;
- coriander;
- garlic;
- 1/2 lemon juice.
Cooking method: Rub the chicken with garlic, pepper, salt and coriander. Cut the onion into rings, the tomatoes into slices. Combine lemon juice and white wine in a separate bowl. Combine the chicken, marinade, tomatoes and onions in a deep bowl. Let the kebab marinate for 3-4 hours. Grill chicken skewers over charcoal.
Chicken barbecue with zucchini
Ingredients:
- 1/2 kilogram of chicken fillet;
- 1 zucchini;
- 1/2 red onion;
- 2 tablespoons olive oil;
- 3 tablespoons red wine vinegar;
- 1 teaspoon of oregano;
- 1/4 cup yogurt;
- 1/2 cup feta cheese;
- ground black pepper;
- 1 glass of mint leaves;
- salt.
Cooking method: Zucchini cut into slices, chicken fillet - into slices, onion - into rings. Add oil, seasoning, half vinegar and salt. The marinating process takes 30 minutes. The kebab is grilled, put zucchini cubes, onions and meat on skewers, fry for 10-15 minutes. For seasoning ready-made chicken skewers, use a sauce made from yogurt, mint, cheese and vinegar, ground in a blender.
Oven chicken skewers
Chicken kebab can be cooked not only on the grill or grill, but also in the oven, which is a great salvation if, suddenly, bad weather ruins the picnic.
Ingredients:
- 1.5 kilograms of chicken fillet;
- 1 teaspoon of turmeric;
1 teaspoon curry powder
- 1 teaspoon of paprika;
- 6 tablespoons of yogurt;
- 6 tablespoons of vegetable oil;
- ground black pepper;
- salt.
Cooking method: Cut the chicken fillet into slices, add seasoning, yogurt, butter and salt. Let the chicken sit in the marinade for 2-3 hours (cool). String the chicken onto wooden skewers (not too tightly). Put the skewers on a baking sheet and fry for 10 minutes at a temperature of 220 degrees.
The best chicken for kebabs, birds weighing from 900 grams to 1.5 kilograms are considered, whose age does not exceed a year. Choose chilled chicken between frozen and chilled chicken, it is softer. If a defrosting process is required, this process takes place naturally. If you want your chicken to taste natural, substitute vinegar lemon juice and don't forget the olive oil.
White or red chicken meat has many advantages, because it goes well with many products and in itself is tasty, soft, tender and inexpensive. Fillet shashlik is a “regular” of picnics and marinade plays a key role in the preparation of this dish.
The calorie content of the finished barbecue varies within 120-200 kcal, and this "spread" is explained by the use of additional ingredients.
How to marinate chicken fillet for barbecue: recipes for the best marinades
Traditionally, marinades are used to soften meat fibers and to give the finished dish a specific aroma and flavor. There are many recipes - from the simplest to the original:
Elementary
The composition of such a marinade includes: mineral water, vinegar, onion, salt and pepper, and the proportions are selected individually, and the main thing here is not to "overdo it" with salt and vinegar.
Kefir
Per 1 kg of fillet: 250 ml of kefir, 0.5 kg of onions, herbs, spices. The use of ready-made seasonings is not prohibited, but it must be borne in mind that many of them already contain salt. The meat is marinated for 3-4 hours (the time depends on the size of the pieces).
Mayonnaise-garlic
For every 100 g of mayonnaise, one head of garlic is required. Spices and peppers are added at their own discretion, and as for salt, it is used in very small quantities, and some cooks believe: wherever there is mayonnaise, salt is not needed at all. In such a mixture, fillets, cut into pieces, are kept for 60-90 minutes.
With soy sauce
For a kilogram of pure meat you need: 350 g of onion chopped into thinnest half rings, 2 tablespoons of soy sauce and lemon juice, pepper and a couple of chives. There is no need to salt, which is explained by the presence of soy sauce in the composition. The aging time of the meat is 2-3 hours in a cool place.
Citric
An ordinary lemon can be a key ingredient, but experts say that it is better to use lime. For 1 kg of fillet cut into pieces, 1 citrus is required, soy sauce, olive oil, chili sauce (2 tablespoons each). Garlic and any greens, including onion feathers, should be chopped in a blender. The fillet will be ready for use in an hour.
Iranian
Per 1 kg of chicken fillet: 100 g pomegranate juice(or white wine), 1 tsp. saffron and dried orange peel, crushed into dust, a bunch of cilantro, 2 tbsp. l. soy sauce and red hot peppers in your preferred amount. The meat should be marinated in the refrigerator for three hours.
Beer
For a kilo of fillet you need: 300 ml of beer, a couple of onions, cut into rings, ready-made seasoning with salt, oregano, pepper. The marinating technology involves pre-rubbing pieces of meat with bulk ingredients. After that, the fillet should be mixed with the onion and poured over with beer. Meat is marinated for no more than an hour.
In its own juice
Per kilo of fillet - 2 large onions, grated, pepper, spices, salt - in the preferred amount. The meat is marinated for at least 4 hours in a cool place, and for the best effect, you can put oppression on top.
How to make a classic grilled chicken skewer
It is generally accepted that the composition of the classic marinade must necessarily include vinegar. But this component does not differ in particular benefits for the body, so it must be replaced with lemon, from which you can simply squeeze out the juice.
The received amount of this noble liquid is enough to cook chicken kebab from 1.5 kg of meat.
Part classic recipe, in addition to lemon juice, includes:
- a couple of finely chopped onions (or better, grated on a coarse grater);
- half a glass of water;
- a tablespoon of sugar.
The proportions of pepper and salt are determined independently.
The marinated chicken meat is strung on skewers, and during its frying on the grill, you can pour the pieces not only with water, but also with beer.
Oven Chicken Kebab Recipe
For four servings you will need:
- chicken fillet - 800 g;
- bulb;
- 2 tbsp. l. soy sauce and sour cream;
- greens, favorite spices and seasonings.
Technology:
- Buy wooden skewers and soak them in water before preparing the shish kebab.
- Cut the fillet into pieces and the onion into rings. Mix ingredients.
- Prepare a mixture of the remaining products, pour over the chicken, mix well and refrigerate for an hour.
- String pieces of meat on skewers, alternating with onions.
- Take the grate from the microwave oven, set it on a baking sheet, and spread the skewers on top so that the pieces of meat do not come into contact with each other.
- Place the “construction” in a well-heated oven for 30-40 minutes.
Skewered chicken breast skewers
Ingredients per serving:
- medium chicken breast;
- condiments and spices or "pepper mix".
- one tablespoon each of soy sauce and olive oil.
Preparation:
- Cut the breast into pieces and place them in a bowl.
- Add the rest of the ingredients, mix, cover with cling film and leave to marinate for half an hour, you can even at room temperature.
- Soak wooden skewers in water, as this will prevent charring.
- Take a baking dish and pour enough liquid into it so that it covers the bottom by a couple of centimeters.
- Try to place the meat strung on skewers so that it "hangs" over a form filled with water. That is, the skewers are installed on the sides.
- The kebabs will be ready 20-25 minutes after they are placed in an oven preheated to two hundred degrees.
If desired, in addition to meat, you can string onion rings, zucchini cubes and tomato circles on skewers.
- Shish kebab is best prepared from chilled chicken fillet that has not been frozen.
- The pieces must be the same size.
- Average pickling time chicken meat- 1,5 hour.
- Mayonnaise - not best ingredient, because when heated, carcinogens are formed in it.
- The cooking time for chicken kebab is no more than half an hour.
- If tongues of flame burst out of the barbecue, then they are fought with with a bottle of water.
- To make the finished shish kebab even softer and juicier, it is recommended to introduce a small amount of vegetable oil, and better than olive oil, in all recipes.
Needless to say, marinade is simply an irreplaceable thing when you cook any meat, while chicken becomes especially juicy, soft and aromatic with it. We will tell you how to make the right chicken kebab marinade, which you will definitely need when you decide to cook this delicious tender meat on a fire.
Despite the fact that it is customary to cook traditional kebabs from pork or lamb, chicken kebabs will turn out to be no less tasty, especially if you marinate them correctly. In addition, the poultry kebab has its advantages - marinating does not take much time, the meat always turns out to be incredibly tender, and if for other types of meat there are recommendations for choosing certain parts for good kebab, then in the case of chicken, the choice is completely unlimited - it can be breasts, and wings, and thighs, and drumsticks. And since good marinade such a kebab will turn out to be fantastic! Already wanted to try it? Culinary Eden is happy to share with you valuable tips and recipes!
Tender chicken meat does not require the use of a "vigorous" marinade to soften the pulp, so the main purpose of the marinades here is to give the meat certain flavor notes and juiciness. So, what ingredients can be used to make a chicken kebab marinade? Onions, garlic, mineral water, kefir, yoghurt, sour cream, mayonnaise, ketchup, tomato paste, soy sauce, mustard, beer, honey, wine, citrus fruits (lemon, orange, grapefruit, lime), sour fruit juices(apple, pineapple, pomegranate), adjika and hot sauces(e.g. Tabasco) make a great base for delicious marinades.
The most commonly used chicken kebab marinade is kefir-based marinade. This product, due to its acidity, makes the meat fibers even more tender, and due to its dense texture, it evenly covers the pieces of meat and allows you to get golden brown while frying. By the way, delicious golden crust also provides the addition of ground turmeric or ground sweet paprika to the marinade, as well as the use of ketchup-based marinades and tomato paste... It is worth noting that dense fatty components, such as kefir or vegetable oil, form a thin film on the surface of the meat, due to which all the juice remains inside the meat and does not leak out during frying.
Another popular choice for chicken kebab marinades is the soy sauce marinade, which can be complemented with various ingredients, such as honey or lemon juice, to beneficially enrich the flavor of the meat. Marinating chicken kebabs in sweet marinades with the addition of orange or pineapple juice, honey or red dessert wine is considered very non-trivial. Such marinades allow a completely new look at poultry kebab, expanding the horizons of taste. There is no doubt that your marinade will in any case turn out to be a win-win if you add onions to it - this vegetable intensively secretes juice, soaking every piece of meat with it, so you can rest assured of the juiciness of the barbecue. Special care should be taken with marinades that use vinegar (table, wine or apple cider) - such marinades quickly soften meat fibers, so the meat should be kept in them for no more than an hour. And finally, about spices. Coriander, marjoram, ginger, pepper mix, turmeric, paprika, basil, oregano, savory, thyme and rosemary will add delicious spicy notes to your kebab and make it taste unforgettable.
Marinade for chicken kebabs implies the use of special dishes - these should be glass, enamel or ceramic containers. Aluminum, wood and plastic dishes are immediately excluded. On average, chicken meat is marinated for 30 minutes to 3 hours, with chicken wings taking the least time, while harder drumsticks should be marinated better. Tip: even if you are not eating the skin, do not remove it from the chicken during marinating and frying - thanks to the presence of fat, the meat will turn out to be more juicy.
Choose the chicken kebab marinade to your taste, and let your smoky dish turn out to be the most delicious and appetizing!
Kefir marinade with onions and parsley
Ingredients:
1 kg of onion
500 ml of kefir (3.2%),
1 bunch of parsley
2 tablespoons of barbecue or chicken spices,
1 teaspoon salt
ground black pepper to taste
2 kg of chicken meat.
Preparation:
Place the chicken in a large container. Cut the onion into half rings and add to the chicken, gently kneading the onion with your hands. Pour in kefir, add spices, salt and pepper to taste. Add coarsely chopped parsley - you should not grind the greens here, since before frying it will have to be removed from the meat so that it does not burn. Mix the meat with the marinade thoroughly. Marinate chicken for 2 to 3 hours in a cool place.
Ketchup chicken kebab marinade
Ingredients:
250 g ketchup
dried oregano and dried basil taste,
1 kg of meat.
Preparation:
In a bowl, combine the ketchup, oil and spices. Add salt and pepper to taste. Spread the marinade evenly over the skewers and let stand for 30 minutes.
Ingredients:
5 tablespoons of low-fat sour cream
3 tablespoons of soy sauce
1 tablespoon mustard
1 tablespoon dried Provencal herbs
2 teaspoons of ground ginger
salt to taste
600-700 g of chicken meat.
Preparation:
Mix all the specified components in a small container until a homogeneous consistency is obtained and grease the chicken meat with the marinade. Leave to marinate for about 1.5-2 hours.
Ingredients:
5-6 medium-sized onions
5 tablespoons of soy sauce
4 tablespoons vegetable or olive oil
4 tablespoons lemon juice
2-3 cloves of garlic
2 kg of chicken meat.
Preparation:
Combine soy sauce, lemon juice and black pepper. Place the chicken in a large container, pour over the oil and mix thoroughly with your hands. Add the onion, chopped into thin half rings, kneading it with your fingers, and the garlic passed through a press. Mix well. Then pour in the soy mixture and mix again. Marinate the chicken for 2 to 3 hours in the refrigerator.
Honey-orange marinade for chicken skewers
Ingredients:
100 ml of liquid honey,
2 oranges,
2 tablespoons of vegetable oil
2 teaspoons curry
ground chili to taste
salt to taste
800 g of chicken meat.
Preparation:
Squeeze the juice from the oranges, pour the juice over the chicken and let it stand for 15-20 minutes. After that, brush the chicken with a marinade made from a mixture of honey, vegetable oil and spices. Marinate for 1.5-2 hours.
Ingredients:
2 lemons
150 ml vegetable or olive oil,
2-3 cloves of garlic
1 bunch of greens (dill, parsley or cilantro),
salt and ground black pepper to taste,
700 g of chicken meat.
Preparation:
Mix the juice, squeezed from lemon, chopped garlic, chopped herbs and oil. Season with salt and pepper to taste. Stir until the salt is completely dissolved. Marinate chicken in the resulting marinade for 1.5-2 hours.
Marinade for chicken kebab from kvass, mustard and garlic
Ingredients:
400 ml of bread kvass (preferably prepared at home),
2 tablespoons of mustard
1 tablespoon honey
5-7 cloves of garlic
salt and ground black pepper to taste,
1 kg of chicken meat.
Preparation:
Mix kvass, mustard, honey and chopped garlic. Pepper, pour the poultry meat with the resulting marinade and leave for 2-4 hours. Salt the kebab just before frying.
Beer marinade with onion and lemon
Ingredients:
0.5 l of light beer,
3-4 onions
1 lemon
salt and spices to taste,
1.5 kg of chicken.
Preparation:
Rub the chicken with spices and salt. Mix beer with lemon juice and pour the mixture over the meat. Add chopped onion rings or half rings. Stir well with your hands and let marinate for a few hours.
Chicken kebab marinade is an integral part of the meat preparation process. Marinating chicken does not take much time, and various marinade variations allow you to cook chicken barbecue in completely different ways every time, delighting loved ones with the delicious taste of this wonderful dish. Bon Appetit!
One of the most traditional kebabs among our compatriots is chicken kebab. But this dish, which is familiar to all of us, has some subtleties in cooking.
- How to choose meat for barbecue
- How to make chicken marinade
- The secret ingredient in kebab marinade
- What charcoal and how to fry
- How and with what to serve.
I talked about this with the chef of the restaurant "Valenok" by Sergei Vekshin.
- Sergey, how to choose meat for chicken kebab, where to buy it, which parts are better to take?
- It's best to buy chicken at the supermarket, industrial production... Take a boneless and skinless chicken thigh - a kebab thigh is softer than a chicken breast, which is rather dry for a kebab.
- Usually meat for barbecue is recommended to be bought at the market, but here you are advised to buy at the supermarket, not farm chicken.
- Chicken, which is sold in the supermarket, is of sufficient quality for barbecue. Not, if you get confused, you can look for farm chicken in the market, but how much will such a shish kebab cost? Moreover, only the thigh will not be sold to you. It is better to cook something else from farm chicken. And for a shish kebab, use a boneless thigh without skin, and if you can't find it, cut out the bone with a knife.
Do you still need to butcher your thigh?
— Chicken thigh it is better to cut it in two lengthwise.
In what do we marinate?
- There are a lot of marinades for chicken, as for any kebab, I'll tell you about how we do it.
Chicken kebab recipes
Onions always go to the marinade. It is cut arbitrarily, but better in half rings. Add garlic, salt, a little paprika, which will add flavor and color to the kebab. And a little vegetable oil - this is a must for the chicken, otherwise there will be a singe smell.
If you want, you can add a little wine, but a little more for the scent and aroma. If there is a lot of wine, the acidic environment prevents the meat from becoming tender.
How much to pickle?
- At least an hour. Chicken thigh is tasty in itself and does not need to be marinated for a long time. Suppose they marinated the chicken, and went to collect firewood and make a fire, by the time the coals are ready, the chicken will be marinated.
Do you have a MYSTERIOUS INGREDIENT for chicken skewers?
Yes - before sending the kebab to the grill, grease it with soy sauce.
How do we fry?
We fry in medium heat. There should be no intense heat. Chicken tends to burn quickly. The main thing is that the heat is uniform. To understand - you can keep your hand at the level of the skewers for a while.
And it's important to keep a bottle of water close at hand. If a flame appears, the chicken will be charred instantly. If a fire appears, then we move the skewers and knock down the fire, but you cannot pour water over the coals.
If the traditional lamb or pork kebab has already set the teeth on edge and imposed on the teeth, I propose to cook chicken on the coals. Chicken meat turns out to be more tender and juicy, cooks faster and is not particularly noticeable for the family budget. Therefore, get thick bedspreads from the mezzanine, uncover the skewers and go to the store to buy everything you need for chicken skewers. The marinade is the most delicious, so that the meat is soft, you do not have to search. The best recipes in front of you.
Aromatic garlic marinade
A simple and tasty variation of the chicken marinate mix. You won't go wrong if you use this marinade to prepare the most delicious kebab. Spices perfectly emphasize the natural taste of meat.
What ingredients are needed:
- chicken - 1 kg;
- vegetable oil - 3-4 tbsp. l .;
- garlic - 5-6 cloves;
- coarse (sea or table) salt - 1 tsp;
- ground black pepper - 1 tsp;
- fresh herbs - a large bunch.
Cooking method:
- Soak the greens in cold clean water for several hours. This will not only remove even the smallest debris and soil residues, but also refresh it. Dill with parsley and cilantro with basil and celery will do. To make chicken kebab more flavorful, you can take several types of greens. By the way, if fresh spices are not at hand, they can be replaced with dried spices. Thyme, rosemary, basil, lemon peel, a mixture of Provencal herbs, mustard, etc. are suitable. Dry the washed greens for the marinade. Chop finely so that it gives all the flavor and aroma to the chicken kebab. Place in a deep bowl.
- Peel the garlic. Chop with a knife. Or run it through a special device. It will make the chicken soft, juicy and very flavorful. Add garlic to herbs.
- Pour vegetable oil into the marinade, thanks to it, the kebab will acquire a golden brown crust. Add salt and pepper. It is better to grind the latter just before marinating the kebab, the ready-made seasoning in bags has almost no taste and aroma. Mix everything thoroughly.
- Pour the mixture over the chicken. In such a marinade, you can cook both breasts and other parts of the chicken - legs, wings, thighs, drumsticks, the meat will always be soft and tender. Marinate from 2 hours to several days.
- Cook on a wire rack or skewers the traditional way turning over periodically.
Ketchup Marinade
Ketchup just goes well with the haze scent. I believe this is one of the most tasty options... I think you will agree with me if you try the soft, juicy, piquant chicken with a ruddy crust.
List of required products:
- chicken - 1 kg;
- tomato ketchup - 150-200 g;
- ground black pepper - 1 tsp;
- salt - 1/2 tsp. (taste);
- dried Provencal herbs- 1 tsp;
- vegetable oil - 50 ml.
How to cook:
- Wash and dry the chicken thoroughly. This marinade recipe will work with any part of a chicken. If you plan to cook chicken fillet on skewers, immediately cut the meat into portioned pieces.
- Any ketchup can be used. But home is better, of course. Add vegetable oil to it. Stir until smooth.
- Add spices. If the ketchup is salty enough, you don't need to add salt to the marinade. Otherwise, even the most delicious kebab, because all the juice will flow out of the meat even at the marinating stage, and it will not be soft. Stir.
- Transfer the chicken to the marinade. Cover the bowl with a lid or wrap with plastic wrap. Marinate for at least an hour.
- Fry over charcoal or grill.
Chicken skewers in soy-honey marinade
This recipe is just perfect for the wings and legs. But the breasts in a spicy oriental mixture will be very, very tasty. You should definitely try it. By the way, this recipe can also be used to marinate pork. And I already wrote about other options for marinades for this kebab meat in this one.
For cooking you will need:
- chicken meat - 1 kg;
- soy sauce - 250 ml;
- garlic - 4 cloves;
- honey - 2 tbsp. l .;
- dried spices to taste.
Step by step recipe:
- Pour the soy sauce into a deep bowl. Add honey to it. It is better to use artificial, because natural, they say, when heated, releases harmful substances. Stir until the mixture is smooth.
- Squeeze the garlic through a press. Or chop finely with a knife. Add to bowl with the rest of the ingredients.
- You can use any spices that are combined with chicken - dried dill, parsley, basil, thyme, rosemary, mustard seeds, coriander, etc. You don't need to put salt in the marinade, because the soy sauce is already salty enough. If you oversalt the chicken skewers, the meat will become tough.
- Wash and dry the chicken. Marinate in this mixture for 1-3 hours. Cook over charcoal in any way convenient for you.
Marinate chicken skewers in mayonnaise
My husband thinks this marinade is the tastiest. And in this, a good half of the stronger sex will be in solidarity with him. Chicken kebab in mayonnaise turns out to be surprisingly tender, aromatic, with an appetizing crispy crust. Simply delicious!
What you need to take for cooking:
- chicken - 1 kg;
- mayonnaise - 150 g;
- onions - 2 pcs. medium size;
- salt - 3 / 4-1 tsp;
- ground black pepper - a large pinch.
Detailed recipe:
- Cut the chicken into portions. If you have a pound of thighs, thighs, breasts or other parts, wash and dry them. Cut if necessary.
- Cut the onion into rings or half rings of medium thickness.
- Add it to the chicken. It will make the meat soft, juicy and flavorful.
- Sprinkle with pepper and salt. Add other seasonings as desired.
- Pour in mayonnaise. I always use it and recommend it to you too. Mix thoroughly. Marinate in a cool place. Time - from 1 hour.
- After that, you can immediately start frying the kebab.