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Chicken kebab marinade recipes with kefir. Diet chicken skewers on kefir

The variety of barbecue marinades is amazing. It is believed that one of the best options for chicken meat is a sauce prepared on the basis of fermented milk products. Chicken skewers in kefir are soft, juicy, not too spicy, with a delicate sour-milk flavor.

Classic marinade

This is the easiest way to marinate chicken for barbecue in kefir. The recipe is designed for two kilograms of chicken cut and freed from bones and tendons.

  • half a liter of kefir;
  • four medium-sized bulbs;
  • four cloves of garlic;
  • any greens;
  • pepper;
  • salt.

Cut the chicken, remove the bones and tendons, divide into portions. Finely chop the greens, crush the garlic. Salt and pepper chicken pieces, put garlic and chopped greens on them, pour kefir. After half an hour, you can start frying.

Chicken should not be kept in kefir marinade for long

With honey

Suitable not only for chicken, but also for pork and beef.

  • half a liter of kefir of any fat content;
  • a tablespoon of honey;
  • five bulbs;
  • chili pepper pod;
  • salt.

First of all, you need to grind the chili pepper. This must be done in a mortar, after finely cutting it with a knife.

Put liquid honey to chili, sprinkle with salt, mix. Now pour kefir into the mixture and mix again.

Cut the onion into rings and put in a bowl in which the meat will be marinated. Following the onion - pieces of chicken meat. Pour marinade, mix, stand for two hours in a cold place.

The resulting amount of sauce is designed for one and a half kilograms of chicken.

Thanks to the piquant marinade, poultry meat acquires an original taste.

with mustard

You can marinate chicken skewers with kefir and mustard in different ways.

The first version of the sauce is with Dijon mustard and basil. The number of products is calculated for a small chicken weighing about a kilogram:

  • 0.3 l of kefir;
  • two tablespoons of Dijon mustard (with grains);
  • six tablespoons of vegetable oil;
  • 4 tablespoons finely chopped fresh basil
  • six cloves of garlic;
  • a teaspoon of salt;
  • ground black pepper.

Cut the chicken into four parts, finely grate the garlic or chop with a knife. Mix all the ingredients for the marinade sauce in a suitable saucepan and dip the chicken quarters into it. Cover the dishes with cling film, marinate for an hour at room temperature. If you stand longer, you must definitely put it in the refrigerator.

Instead of fresh basil, you can take dried basil (two teaspoons), but this will be at the expense of flavor.

The chicken cooks quickly, it turns out fragrant and juicy.


Kefir and mustard marinade makes chicken meat juicy and soft

And now the second recipe for mustard marinade for chicken.

  • half a liter of non-acid kefir;
  • a tablespoon of spicy homemade mustard;
  • one lemon;
  • three tablespoons of soy sauce;
  • five bulbs;
  • ground pepper.

Salt can be omitted, it will be replaced with salted soy sauce. The amount of chicken meat is one and a half kilograms.

From the lemon, only the zest is required, which must be grated.

Mix soy sauce and mustard, add ground pepper and lemon zest, pour in kefir, check for salinity, if salt is required, sprinkle and mix everything.

In a separate bowl, put coarsely chopped onion and pour it with kefir mixture.

Cut the chicken into portions and put them in the marinade. Keep the container for a couple of hours in a cool place, then you can start frying.

With cilantro

  • liter of kefir;
  • two bulbs;
  • a bunch of cilantro;
  • five cloves of garlic;
  • salt;
  • ground black pepper.

Grate the garlic on a fine grater, add salt and mix well. Grate the chicken pieces with garlic paste and sprinkle them with pepper. Cut the onion into rings, put it on the poultry meat, then pour in the kefir. Cover the chicken in the marinade with a circle, press down on top with a load and put in the cold for two hours.


Chicken pieces, aged in kefir marinade, acquire an appetizing toasty crust in the process of frying

With kiwi

This marinade softens even tough meats very quickly, so the chicken does not need to be kept in it for very long.

  • half a liter of kefir;
  • five bulbs;
  • three kiwis;
  • spices for barbecue;
  • salt.

For the marinade, you need to choose the most mature kiwi fruits as possible, then cut them into halves, remove the pulp with a spoon and mash. Add kefir and grind again (you can beat kiwi with kefir in a blender, but if the fruits are very ripe, you can handle it manually). Pour seasonings for shish kebab, salt to taste, sliced ​​​​rings and mashed onion into the resulting mixture and mix well.

Cut the chicken fillet into even squares and lay in the marinade and mix with your hands. Cover the container with the future barbecue with a lid or plate and leave at room temperature for half an hour - this will be enough.

Kiwi shortens the process of marinating meat, so this sauce is used when you need to quickly cook barbecue.

With garlic and nutmeg

For a kilogram of chicken fillet you will need:

  • a glass of kefir (if possible, it is better to take a katyk);
  • half a teaspoon of nutmeg and freshly ground black pepper;
  • five heads of turnips;
  • four cloves of garlic;
  • a third of a teaspoon of curry;
  • salt.

Using a blender, chop two onions and garlic. Put the mixture in kefir, add curry, pour pepper, chopped nutmeg and salt and mix.

Cut three onions into rings, chicken fillet into squares (so that you can string it on skewers) and put it in a plastic bag. Then pour in the marinade, shake several times and leave for 2-4 hours in the refrigerator. Thread onion rings onto skewers along with chicken pieces.

Easy Chicken Breast Recipe

  • 0.4 liters of three percent kefir;
  • 2 onions;
  • salt.

Remove the skin from the breast, remove the bones and cartilage and cut into small pieces of approximately the same size.

Grate the onion or crank it in a meat grinder and put it on the chicken, then salt and pour the kefir. Keep in the marinade for one hour, then string on skewers or skewers and send to the grill.

With adjika

For such a marinade, you need homemade hot adjika. For a kilogram of chicken you will need:

  • kefir;
  • dessert spoon of adjika;
  • 0.3 kg of onions;
  • a quarter teaspoon of salt.


Homemade adjika is best for marinade

Cut the chicken into portions. Put adjika into kefir, salt and mix (you can beat it slightly). Chop the onion into rings and pour into the prepared mixture. Send chicken to the resulting marinade and mix with your hands so that the sauce properly envelops each piece. Leave for two hours.

You don’t need to keep the chicken in kefir for long, it will be saturated with it very quickly and it will turn out soft, tender, juicy. Usually marinating time takes from 30 minutes to two hours. It is better not to leave it for more than four hours, otherwise it will soften too much, which not everyone will like.

If the chicken marinated in kefir is not supposed to be cooked within the next 30 minutes, it must be put in the refrigerator.

For shins and thighs, a low-fat drink is suitable, and for the breast, you need to take a fatter one.

Instead of kefir, you can use yogurt, low-fat sour cream, natural yogurt without additives.

For pickling, do not use plastic dishes. It is recommended to take glass or ceramic.

Those who collect recipes for quick and tasty kebabs will surely like this idea - chicken skewers in kefir. It's easier to think of nothing. How to marinate chicken in kefir for barbecue? Here you don’t even have to be smart with spices and additional ingredients: you can only put salt and fresh wild garlic in a kefir-based marinade.

At our dacha, we specially plant wild garlic for these purposes. Kefir gives softness and juiciness to meat, and wild garlic - the taste and pleasant aroma of garlic. Please note that this kebab can be cooked not only from a whole bird carcass, but also from thighs, breasts, drumsticks and other selected chicken parts. But I had a whole chicken, and before marinating, I cut it into small pieces.

Ingredients:

  • whole chicken - 1 pc.;
  • fresh wild garlic - 5 leaves;
  • kefir 1% fat - 500 milliliters;
  • salt to taste.

Recipe for chicken skewers in kefir with wild garlic

First of all, take care of the chicken, after defrosting it.

If you have a fresh bird carcass at your disposal, it’s excellent, because shish kebab from fresh meat always turns out tastier than from thawed meat. Rinse the chicken carcass thoroughly and cut into portioned pieces, not very small. Too small pieces can simply char in the grill. From one chicken I got about 15 pieces.

Put the pieces of meat in a deep dish or bowl and set aside for now. For the marinade you will need wild garlic, kefir and salt. Ramson tastes like onion and garlic at the same time, but more tender than these vegetables. Rinse the wild garlic from dirt and finely chop.

Next, add the wild garlic to the meat. Pour in kefir and salt to taste. Mix all the ingredients with your hands so that the liquid mass covers the chicken pieces. Close the lid and leave to marinate for 1.5-2 hours in a warm place. For young broiler chickens with tender meat, an hour will be enough. While the chicken is "resting", make an open fire in the grill and light the coals for the barbecue. But, if you don’t want to wait a long time and mess with ignition, use ready-made coals that are sold in the store.

When the coals are ready for frying, chop the pieces of meat on skewers.

Then install the skewers in the grill and, constantly turning them over, fry the meat until a delicious golden brown. Be sure to fry each side of the piece, and so that the meat does not burn, sprinkle it with water.

Chicken skewers marinated in kefir, serve hot with fresh vegetables and herbs, as well as various sauces of your choice.

Ramson gives a slight piquancy to the meat, and kefir makes the chicken more tender and soft. Treat yourself and your loved ones to an amazingly delicious barbecue. Bon appetit and summer mood!

Step 1: prepare the chicken fillet.

Make sure the chicken is completely thawed before you put it in the marinade. It would be better if it warmed up to room temperature. But just do not need to speed up the process using a microwave or hot water.
Rinse the thawed fillet with cool water, removing excess fat from it, if any. Then dry the chicken flesh with paper towels and, placing it on a board, cut into large cubes. Don't shrink! Remember that it should be convenient for you to then put pieces of meat on skewers.

Step 2: prepare the onion.



Peel the onions, cut off the tips on both sides, and then rinse with cold water and dry. Cut the peeled onions into thick rings.

Step 3: Prepare the garlic.



The required number of garlic cloves, as well as onions, peel, rinse with cold water and dry. Then pass this fragrant ingredient through a special press.

Step 4: marinate the chicken in kefir.



In a deep bowl, mix chicken, onion and garlic. Pour in kefir, pour out salt, ground black pepper and dried herbs. Mix everything well. Now the most important thing: you need to let the chicken meat stay in the marinade for a sufficient amount of time. It's best to leave everything on 10-12 hours, but, as practice shows, 6 o'clock also happens to be enough. Therefore, send a plate of chicken marinated in kefir to the refrigerator and keep it there for the right time.

Step 5: Cooking chicken skewers in kefir.



You can cook chicken skewers in any way that suits you. String it on skewers and fry on open coals or on the grill, or on the grill, or on the grate, you can still. Most importantly, remember that you need to cook meat not on the fire itself, but directly on hot coals, while making sure that nothing suddenly catches fire from dripping fat or wind.
Fry the chicken skewers until fully cooked, turning it over periodically so that the meat does not burn.

Step 6: serve chicken skewers in kefir.



Chicken skewers in kefir are served immediately after cooking. You can use a knife to remove it from skewers and serve it on a plate, sprinkled with chopped fresh herbs, or you can eat it right. It is very tasty with such a kebab to eat cakes and all kinds of grilled vegetables, and any sauce that you just like is definitely suitable.
Bon Appetit!

Do not use sour kefir to prepare the marinade.

To taste, you can add a special mixture of seasonings to the chicken marinade.

You can cook chicken marinated in kefir at home, for example, fry it on a grill pan or bake it in the oven.

But here it's more likely not in the meat itself, but in how you cook it. We know a few secrets and they will help make chicken skewers soft, juicy and fragrant. In general, these cooking features are most likely applicable not only when you start cooking barbecue, they are also important when you make other chicken dishes. If you think what to cook from chicken, chicken fillet dishes most often come to mind. And this is understandable, because there is less fuss, the work is not "dusty", you do not need to butcher and quickly, but it should be remembered that it is using chicken fillet that the risk of getting dry and not juicy meat is very high. "What to do?" - you ask. Read our article and find out how to cook chicken in general and chicken fillet dishes in particular correctly and without any hassle! So, now, as promised, a few rules that will always tell you how best to cook chicken:

  1. If you cook a whole chicken, it is better to first place it in a dry herb marinade for about three hours and only then put it under the grill. It is important to remember that first the chicken is placed on its back - skin side down and baked until half done for about 20-40 minutes, depending on its size. Next, the chicken is turned skin-side up and brushed with juice from the baking sheet. So it must be fried until the skin is reddened. All cooking should take place at a temperature not exceeding 180 degrees. After the chicken has browned, it should be immediately removed from the grill and served. We never leave such chicken dishes to "reach" in the oven, otherwise they will dry out and wrinkle, and in this case there will be no need to talk about any juiciness.
  2. Now let's figure out how best to cook dishes in which chicken is put in the form of minced meat. Here are some tips: first of all, do not forget that for cutlets or meatballs, the so-called "dark" meat, not fillet, is best suited. Of course, some chicken recipes also involve the use of fillets, but in a proportion of no more than 50%, the rest of the meat is still better to take from other parts of the carcass. The thing is that the dishes themselves made only from chicken fillet are somewhat dry, so it is always advised, so to speak, to dilute it. You can also add a little cream, onions and soaked white bread to the minced meat - this will make it even tastier. To make such meatballs or meatballs even more useful, steam them - it's just an overeating;
  3. Now let's remember that the chicken, in addition to the fillet and legs, also has wings and find out what can be cooked from them. Naturally, wings are the best choice for grilling or deep frying, especially if breaded is used. Everyone remembers the taste of the famous KFC wings very well, why not treat yourself to these at home? There are not many rules here: if you like crispy wings, choose a smaller size; if you like juicy ones, you need to take larger wings;
  4. Now let's deal with the chicken fillet. It is almost universal, at first glance, and you can cook from it, in fact, anything, but not everything is so simple. The thing is that to get an excellent result with a fillet it is worth working. So, it can be cooked whole, in foil or on the grill, but for this you first need to cook up a completely universal marinade that is suitable for all chicken fillet dishes, including barbecue. Most often, such a marinade is prepared on the basis of natural, preferably homemade yogurt, or low-fat kefir. This is the basis to which you can later add whatever your heart desires. If you cook the whole fillet, make holes in it with a fork or knife, so the marinade will better soak the meat. It should be cooked until the pink ichor disappears, but no longer. Do not leave in the oven;
  5. Now let's figure out what subtleties such a dish as chicken skewers suggests. Barbecue recipes are not just varied, they are inexhaustible. And, in general, everyone knows how to cook barbecue and everyone has their own opinion on this matter, but as for chicken, there are some nuances. First of all, let's pay attention to the marinade that we use for this type of barbecue. We have already figured out that it is better to use natural sour-milk products, such as yogurt, ayran, matsoni or kefir, as the basis for the marinade. However, there is a list of those marinades that are not advisable to use for chicken. First of all, it is vinegar, but also wine, beer, mineral water, tea, etc. The thing is that alcohol and vinegar dry the meat too much, but mineral water, due to carbon dioxide bubbles, makes it loose and not juicy. As for spices for barbecue, the recipe is also not the only one. According to HozOboz, marjoram, a mixture of peppers, thyme, coriander and other herbs should be added, if desired. Marinating the chicken is also not worth it for a very long time, no more than 3 hours, otherwise the meat will become too soft. As for the cooking time, make sure that the meat does not overcook should be constantly!

Now a few words about the benefits of chicken skewers

Here we are talking, of course, about the qualities of the chicken meat itself. This variety is considered dietary and therefore is perfect as a food for athletes and people watching their weight. In chicken, especially in chicken fillet, there is a lot of protein, which is considered a building material for bones and muscles. In addition, this meat contains polyunsaturated fatty acids, which are extremely beneficial for the cardiovascular system. Even in chicken meat there is little connective tissue, which means it settles quickly and without hindrance. B vitamins help us take care of our hair and nails, making them strong and beautiful. Of course, this list is not complete, but the listed advantages are enough to make chicken part of your diet once and for all. Now let's find out how to cook a delicious and juicy kebab from chicken fillet.

Ingredients for chicken skewers and marinade

  • Chicken fillet - 2 kg
  • Onion - 1 pc.
  • Kefir fat content 0% - 0.5l
  • Spices (a mixture of peppers, marjoram, thyme, ground chili pepper, a mixture of spicy herbs) - to taste
  • Soy sauce - 4 tbsp
  • Salt - as needed

How to cook chicken skewers

That's the whole recipe - not very difficult but very tasty, this HozOboz guarantees you! We hope you will appreciate our barbecue and will cook it with your family very often. And if you yourself know interesting and original or simply very tasty recipes, KhozOboz is glad for any advice and always shares his experience with his readers. We wish everyone great picnics and a great mood for new accomplishments Always your friend and adviser HozOboz.

Chicken shashlik in kefir can be an alternative to beef or pork skewers. , cooked on an open fire with a pungent smell of smoke - it's always insanely delicious. For cooking chicken skewers, you can use different parts of the carcass, and not just the fillet. Well for these purposes, both legs and thighs or are suitable. In the case of cooking shish kebab from chicken fillet, it is recommended to use skewers, when cooking it from other parts, a grill is very suitable.

To chicken skewers on the grill turned out delicious, it is important to prepare a delicious marinade. Which of the marinades is the best for marinating chicken meat can be argued indefinitely. Of course, there are many of them and each of them has its own taste advantages.

Very tasty, fragrant, and most importantly soft, it turns out chicken skewers in kefir. Kefir-based marinade is very easy to prepare. Lactic acid contained in kefir, penetrating into the fibers of meat, destroys them, it is for this reason that marinade on kefir can transform any hard and not juicy meat beyond recognition.

Kefir, as you know, does not have a pronounced taste, therefore, during the preparation of the marinade, other ingredients are added to it, due to which it is saturated with certain flavors. Now let's see how to cook chicken in kefir on the grill.

Ingredients:

  • Chicken thighs - 2 kg.,
  • Spices: ground black pepper, paprika, Provence herbs, suneli hops,
  • Kefir - 2 liters.
  • Ketchup - 150 ml.,
  • Salt - 1 tbsp. a spoon,
  • Olive oil - 4 tbsp. spoons

Chicken skewers in kefir - recipe

Wash. Dip them lightly with paper towels. Put them in a bowl.

Fill with kefir.

To cook chicken skewers in kefir, you will definitely need spices. You can buy a ready-made set of spices for chicken or add the spices that you like. For my marinade on kefir, I used ground black pepper, paprika, Provence herbs, suneli hops.

Add tomato paste, ketchup or tomato sauce.

Pour in the salt.

Pour in the olive oil.

Stir the chicken in the kefir-based marinade. Literally immediately, the marinade will turn red due to spices and tomato. Leave the chicken legs in kefir marinade to marinate for 4-6 hours.

After this time, the chicken will marinate well, the meat will become juicy and soft. Marinated chicken in kefir can be fried both in the oven and on the grill. And we have chicken in kefir on the grill. Lay the chicken pieces on the grill. Close the grate tightly.

Put the grate on the grill or on a man-made device for frying on a fire. The grate can be put on fire as soon as the firewood turns into embers.

Fry the chicken until done, turning the rack over. From time to time, pour the chicken with kefir marinade, then during frying it will become even juicier.

Ready on the grate serve with fresh vegetables.

Chicken shashlik in kefir. Photo