A simple kefir marinade for chicken kebab on the grill
Kefir acid can soften even very hard meat fibers of domestic chicken or rooster. At the same time, you will not feel sourness. Rather, a pleasant creamy sour cream aftertaste will remain.
Ingredients:
- Chicken (legs or thighs can be used) – 2 kg.
- Kefir – 1 liter.
- Onions – 2-3 pcs.
- A mixture of peppers, salt, spices - to taste.
Preparation:
1. Chop the onion in any way convenient for you, mix with kefir and spices. Add salt to taste and mix well.
If you want to enjoy a delicious kebab quickly, you can chop the onions with a blender or grate them. This will allow the onions to release their juice as much as possible.
2. Mix the onion-kefir mixture with the chicken. It is advisable that the mixture completely covers all the meat.
3. You can start frying after an hour, but it is better to give the meat the opportunity to be saturated with aromas and delicate acid for 5 to 20 hours in the refrigerator.
The more the bird is marinated, the richer the flavor and the more delicate the fibers.
4. Serve with fresh herbs and freshly baked crusty bread.
Bon appetit!
How to choose the right chicken meat for barbecue
The most delicious chicken kebab will be obtained if the meat is not frozen, but chilled. The best option is a carcass weighing up to one and a half kilograms; it has the softest and most tender fillet. If you purchased frozen chicken: a carcass or fillet, it is better to defrost it in the refrigerator, since when it is quickly defrosted, it becomes dry and tough. To fry on skewers, the whole carcass should be divided into small portions.
A chicken fillet dish can turn out dry, so you should pay special attention to its marinating, choosing the most suitable sauces for this. The thighs will be the juiciest. If you do not remove the skin from the bird, it will be tender and high in calories. Shish kebab will turn out delicious not only from fillet or parts of the carcass, but also from chicken liver and hearts.
- Compatibility of blood groups and Rh factor
- Lytic mixture for children against fever. Composition and dosage of the lytic mixture in tablets and ampoules
- Open a current account for an individual entrepreneur: which bank is better?
Delicious wine marinade for chicken kebab
One of the classic marinade options is wine. But it is worth remembering that it is best to flavor any bird with white wine, not red, because tannins can impart excessive astringency, turn it into an unsightly dark color and increase scorching during frying.
You can choose any parts of the chicken, even marinate the whole chicken, but the flesh from the thighs or breast is best.
Ingredients:
- Chicken meat – 1.5-2 kg.
- Onion – 3 pcs.
- White wine (preferably table wine) – 1 glass.
- Basil, dill, parsley - 0.5 bunches each.
- Ground pepper, salt - to taste.
Preparation:
1. Cut the onions into thin rings or half rings so that they release their juice better.
2. Chop the greens as finely as possible.
3. Cut the pulp into pieces of equal size so that they can be marinated evenly and also fried equally.
4. Place a layer of meat pieces in an enamel pan, then sprinkle with salt, pepper, herbs and cover with onion slices. Repeat layer by layer until all ingredients are gone.
5. Let the preparation stand for about 10 minutes and thoroughly mix all the layers together, trying to squeeze them well so that the onions together with the greens release juice and the pieces are saturated with them.
6. Pour wine into the pan and mix everything thoroughly again. Let it steep for 1.5-2 hours under slight pressure. During this time, wine-onion acid will soften the workpiece and add a noticeable aroma.
7. Next, put the prepared mixture on skewers and fry on all sides on pre-prepared hot coals.
Bon appetit!
Composition of the marinade
What is the best way to marinate chicken kebab? There is no definite answer, but there are many options for successfully cooking chicken over coals. It is possible to marinate poultry using different aromatic sauces:
- Lemon juice, salt (an alternative is soy sauce), garlic, onion, herbs.
- Yogurt or kefir, parsley, garlic, onion, salt, black pepper.
- Ketchup or tomato paste, ground red pepper, cumin, salt.
- White wine, garlic, onion, tomatoes, coriander, lemon juice, ground black pepper.
- Curry, turmeric, paprika, kefir.
- Sour cream, garlic, parsley, salt, lemon juice, pepper.
- Eggplant baked in the oven with tomatoes and cheese: recipes with photos
- How to choose a flash drive: rating of USB drives
- How to clean a newborn's nose
How to prepare chicken marinade using mineral water
Thanks to the carbon dioxide contained in carbonated water, the marinade penetrates the cuts very quickly and within half an hour or an hour you can enjoy the sight of kebabs beautifully laid out on the grill.
Ingredients:
- Chicken – 1.5-2 kg.
- Mineral water – 1.5 liters.
- Onions – 2-3 pcs.
- Lemon – 1 pc.
- Dill, basil - ½ bunch each.
- Spices, salt - to taste.
Preparation:
1. Cut the chicken into pieces and/or wash ready-made parts of the same type (legs, thighs, pulp, etc.).
2. Chop the onion and herbs, squeeze the juice from the lemon on them. Add your favorite spices, a little salt, squeeze thoroughly with your hands so that the onion slices release juice.
3. Mix with chicken, mix thoroughly so that the pieces of the main ingredient are coated with the mixture.
4. Pour in mineral water so that it completely covers all the chicken pieces. Leave to soak for literally half an hour, but better for 1-3 hours.
Do not use special medicinal mineral water under any circumstances - it will give the food a specific taste that will overwhelm all the deliciousness.
5. Send to bake on hot charcoal grill on both sides until cooked.
Bon appetit!
Pomegranate marinade for soft chicken kebab without vinegar
The cooked bird gets quite an original taste thanks to pomegranate juice. A delicate sweetish sourness appears that can be felt when adding the famous “Narsharab” sauce to any meat dish.
Ingredients:
- Chicken (any parts or whole) – 2 kg.
- Pomegranate juice – 2 glasses.
- Onion – 3 pcs.
- Mint, basil - 1 bunch each.
- Olive oil – 4 tbsp. l.
- Mixture of peppers, salt to taste.
Preparation:
1. Chop the onions into thin quarter-rings. Finely chop the greens with a knife. Mix, add salt, pepper and shake well with your hands so that the mixture releases juice.
2. Cut the chicken into equal pieces and mix with the onion mixture.
3. Pour pomegranate juice and place in the refrigerator for 3-5 hours.
4. Add oil, mix everything thoroughly again so that the marinated pieces are coated with oil, leave to steep for at least another half hour.
The oil will create a kind of film that will hold the marinade inside the kebab; it will be very soft and juicy even after a long simmer over the coals
5. Place the pieces on the grill and fry on the grill until cooked.
Bon appetit!
Chicken fillet shish kebab - the secrets of the right marinade
1. Marinade for chicken differs from marinades for other types of meat in that its main task is to saturate the meat with a variety of tastes and aromas. In the case of beef or pork, the marinade acts as a fiber softener, but in the case of fillet, this is not necessary, because it already cooks quickly and turns out soft. Therefore, do not rush to add vinegar, do not be afraid to experiment with marinades based on honey, sauces and even fruits. No matter how you marinate the fillet, it will turn out tender and tasty.
2. The advantage of chicken fillet kebab is that the meat marinates very quickly. Sometimes two hours is enough for it to be saturated with all the necessary ingredients. This means that you don’t need to marinate the chicken on the eve of the picnic; you can do it just before your trip to nature.
3. Refrain from using table vinegar, it does not soften the meat and certainly does not make it tender and juicy, this ingredient encircles the fibers, making them tougher. If you like the specific sourness of this product, then choose balsamic or wine vinegar for marinating.
4. Do not use mayonnaise to prepare fillet marinade. Perhaps this method of pickling is the fastest and easiest, but it is harmful both for the body and for the figure. During the heat treatment process, mayonnaise releases all the harmful substances it contains. If you can’t deny yourself the pleasure of eating chicken in your favorite marinade, make your own mayonnaise from mustard, yolks and olive oil. The taste is the same, but the benefits are obvious.
5. To prepare chicken kebab, use not only fillets, legs or wings, but also offal, such as hearts or liver. They marinate even faster than meat, and they turn out just as interesting and tasty.
6. Serve chicken fillet kebab with light snacks that do not weigh down your stomach: fresh vegetables, herbs, baked vegetables.
The best marinade with mayonnaise for chicken skewers on charcoal
The simplest and fastest classic version of marinade for chicken is regular mayonnaise, because it already contains salt and mustard, which are enough to give the dish an original taste. But for a more delicate flavor, you should still add a little onion.
Ingredients:
- Chicken fillet – 1.5-2 kg.
- Mayonnaise – 200 gr.
- Onion – 2 pcs.
- Ground pepper, salt - to taste.
Preparation:
1. Cut well-washed and dried chicken fillet into two-centimeter cubes and place in an enamel bowl or pan.
2. Grate one onion and mix with mayonnaise.
3. Cut the second onion into half rings and add to the meat. Pepper, lightly salt and mix.
You shouldn't add too much salt, because mayonnaise is usually already quite salty.
4. Season the slices with onion and mayonnaise dressing, mix well, and marinate for at least half an hour in a cool place.
It will be better if you have a few hours left - then the filling will be able to saturate the fillet completely, which will reduce its frying time and give it a special delicate taste
5. Place the marinated cubes on skewers and fry until tender.
Bon appetit!
Shish kebab in the oven on skewers with mayonnaise
It’s not always possible to go out into nature and make a fire. Then you can cook juicy kebab in the oven on wooden skewers just as successfully. To keep the meat soft, we use mayonnaise.
We will need:
- any chicken meat - 1.5 kg.
- tomato paste - 1 tbsp. l.
- salt - 2 tsp.
- cumin, chicken seasonings - to taste
- black pepper - 1/2 tsp.
- mayonnaise - 1 tbsp. l.
- vegetable oil - 50 ml.
We cut up the chicken, and if you already have ready-made pieces, then put them in a bowl. Add salt, cumin, pepper and tomato paste to the meat.
For softness, add a little vegetable oil. Mix the meat well with your hands, cover with a lid and leave to marinate for 2 hours.
At the same time, soak the wooden skewers in cold water.
Cut the sweet pepper into cubes.
Thread the chicken pieces onto skewers, alternating them with pepper.
You can bake other favorite vegetables as a side dish at the same time as the kebab. We have potatoes cut into strips. To make it soft, grease it a little with sour cream, and place skewers with meat on top.
Bake in an oven preheated to 190 degrees for 40-50 minutes.
Bon appetit!
Georgian marinade with tomato paste for barbecue
In Georgia they really like to use ripe tomatoes. But if you don’t have them on hand, then tomato paste is quite suitable, which will give the chicken a sweet and sour original taste.
Ingredients:
- Chicken fillet – 1.5-2 kg.
- Tomato paste – 200 gr.
- Spices, salt, red and black pepper, onion - to taste.
Preparation:
1. Cut the fillet into cubes or identical rectangles and place in a pan.
2. Add tomato paste, season with red and black ground pepper, lightly add salt and add your favorite spices.
Tomato paste can be easily replaced with your favorite type of ketchup
You can use special Caucasian sets of spices for barbecue and onions at your discretion.
3. Mix well and put in the refrigerator. You can let the slices soak for 1 to 24 hours, and then thread them onto skewers and grill them.
Bon appetit!
The most delicious marinade for chicken fillet shish kebab using kefir to keep the meat soft
I love kefir marinade for any type of meat. Chicken is no exception. I remember, in the absence of it, we decided to marinate it in katyk. It turned out very tasty too, but not as much! Therefore, I highly recommend this recipe using kefir!
The composition is simple and standard. As they say, nothing superfluous. After all, an excess of ingredients does not always have a good effect on the taste of kebab. It is important not to interrupt the natural taste! We will cook from chicken breast. But you can safely replace them with another part of the chicken.
Ingredients:
- Chicken fillet – 2 kg.
- Fat kefir – 500 ml.
- Seasoning for chicken – 40 gr.
- Onions – 3-4 pcs.
- Garlic – 4-6 cloves
Preparation:
1. Cut the meat into medium-sized pieces so that it is convenient to put on a skewer or place on a mesh.
It is important to take either fresh chilled fillets or completely defrosted ones.
2. Place in a suitable bowl.
3. Add chicken or barbecue seasoning here. There is no need to add salt, since the mixture is quite salty. But, if desired, you can add more salt. Mix everything thoroughly with your hands. For now we set it aside.
4. Peel the onion. We cut one of them into thin half rings so that the vegetable imparts more flavor and aroma to the meat. We cut the remaining onions into rings - we will place them on skewers with the chicken. We put everything together in a common bowl.
5. We also peel the garlic and cut it into pieces. We transfer it next.
6. Pour kefir here. It is better if it is as fat as possible. Mix everything well with your hands so that the vegetables and fillet are evenly distributed and give each other maximum flavor. Cover the top with a flat plate.
7. Leave in a cool place for half an hour. This time will be quite enough. But, if you have the opportunity, leave it for 4 hours or even overnight. This will only be beneficial!
8. Let's start frying. Prepare the coals in the grill. Place the meat on skewers, alternating each piece with onion rings. Place it over the coals.
9. When they grab a blush from below, you can turn them over. There is no need to do this before. Thus, we bring it to readiness.
Cut one of the pieces and see what's inside. If there are no pink damp areas, you're done!
Source -
In the same way, you can fry on a grill or even bake in the oven.
Serve with vegetables and any sauce! Bon appetit!
Marinade for chicken kebab with soy sauce and honey
Do you like smoked wings? This is the aroma that is obtained when marinating with ordinary soy sauce. What if you add an incompatible combination of honey and garlic? Yes, you read that right! By adding a honey-garlic mixture to soy sauce, you can get an absolutely stunning, unexpectedly great new taste that will captivate you from the very first bite!
Ingredients:
- Chicken breast – 1 kg.
- Soy sauce – 150 ml.
- Honey – 1 tsp.
- Garlic clove – 2 pcs.
- Salt, pepper - to taste.
Preparation:
1. Cut the chicken breast into two-centimeter cubes. This way they will be quickly saturated with our special sauce and fried in a matter of minutes.
You can replace the breast with wings or legs
2. Chop the garlic, combine with honey and soy sauce. Lightly add salt and pepper, and then beat thoroughly with a fork to obtain a homogeneous mixture.
3. Pour the honey-garlic-soy marinade over the chicken, stir and leave to soak for at least 1 hour.
The flavor will develop to its maximum if you marinate for about 3 hours.
4. Place the pieces on skewers or skewers and bake over well-burnt coals.
If the heat is too high, the sweet crust will caramelize and burn. Although it can be removed very easily, it is still advisable not to let it get to this point.
5. Serve with herbs and vegetables. Charcoal-baked potatoes are ideal as a side dish.
Bon appetit!
Secrets of juicy chicken kebab
- For barbecue, it is best to use drumsticks, thighs, and wings. In these places the meat is juicier and softer;
- the breast turns out to be a bit dry, but if you marinate it correctly, the meat will turn out juicy and tender;
- It is better not to remove the skin, it adds juiciness due to the fat that is released from it during the cooking process;
- Be sure to add the onion; during the marinating process, it releases juice that saturates the meat and makes it aromatic, juicy, and soft.
Chicken kebab turns out no worse than beef, pork, and lamb kebab. The main thing is that you need to marinate it correctly so that the meat after cooking turns out juicy, aromatic and very tender. You can serve chicken kebab with any vegetables, baked potatoes and cold beer.
Another recipe for marinating chicken for delicious kebab is in the next video.
How to Make a Delicious Garlic Green Marinade
Although it may seem that the green color of the sauce can spoil the taste pleasure, in fact it is the green juice that will allow you to achieve the consistency of a juicy marinade and slightly soften the spicy garlic note.
Ingredients:
- Chicken fillet – 1 kg.
- Garlic clove – 5 pcs.
- Dill, parsley, green onions - ½ bunch each.
- Sunflower oil – 4 tbsp. l.
- Ground pepper, salt - to taste.
Preparation:
1. Cut the fillet into equal pieces that can be eaten in one bite.
2. Grind the garlic along with the herbs in a blender and mix with sunflower oil until it forms a homogeneous sauce. Salt and pepper.
3. Pour the resulting mixture over the chicken, mix well so that the green marinade completely covers all the pieces, let it sit in the refrigerator for about 2 hours.
4. Fry in the usual way on the grill, serve with bread and sour cream.
Bon appetit!
Chicken kebab marinated in coffee and basil
Oddly enough, this marinade is ideal not only for beef, but also for any bird. A note of either smokedness or a sage flavor appears. But none of the guests will ever be able to guess what exactly gave it such an amazing taste and aroma.
Ingredients:
- Chicken – 2 kg.
- Hot dissolved coffee of medium strength - 1 liter.
- Onions – 4 pcs.
- Basil, mint - 1 bunch each.
- Olive oil – 4 tbsp. l.
- Pepper, salt - to taste.
Preparation:
1. Cut the chicken into equal small pieces.
2. Grind the greens and onions in a blender, add salt and pepper, and mix with oil.
3. Pour the resulting sauce over the chicken meat, pour in hot coffee and stir. Let cool slightly, put in the refrigerator for 2-3 hours.
4. Fry in a special grill on the grill until cooked.
Bon appetit!
With mayonnaise
Mayonnaise is always on hand and is used for most dishes. Chicken in mayonnaise sauce turns out very juicy, and this recipe is best cooked on a wire rack.
Ingredients:
- chicken 1 kg.
- onions 4 pcs.
- mayonnaise 75 ml.
- pepper and salt to your taste.
Preparation:
1. Wash the chicken, pepper and salt, mix and leave for 20 minutes.
2. Pour mayonnaise over the chicken and add onion, mix the mixture. Try to coat each piece of meat well.
3. The mayonnaise should be absorbed into all the pieces. To do this, keep the chicken for 60 minutes, then put it in the refrigerator for 10 hours.
In case of urgent marinating, simply keep the meat for several hours at room temperature. Don't keep it warm for too long or it will disappear.
4.During the cooking process, sprinkle the chicken with wine.
Video recipe:
Bon appetit!
Secrets of the perfect chicken kebab
It’s worth revealing a couple more secrets that will help you prepare the perfect poultry kebab:
- Under no circumstances should marinating be carried out in aluminum containers - it will give an oxidation effect.
- The longer you let the meat soak in the prepared marinade, the tastier the finished dish turns out.
- If, to speed up the cooking process, you chop the onion with a blender or grater, then it is advisable to fry it after 0.5-2 hours, so that the onion does not soften the fibers to the point where the pieces simply begin to fall apart.
- When preparing, you should try to cut the pieces across the grain so that they do not shrink during frying, but look beautiful and tender.
- The larger the pieces, the longer they require to marinate and then may cook unevenly.
- The ideal size for chicken cut is 2 cm.
Bon appetit and enjoy the tender, appetizing, aromatic kebab!
Author of the publication
offline 1 year
Chicken kebab - delicious marinade for chicken meat with vinegar and onion, step-by-step recipe
For the marinade we will need the simplest ingredients that can be found in every home. And if you don’t have them in your household, then any grocery store definitely has them. It is almost impossible to spoil a chicken dish that is properly marinated. It can be cooked outside the city, both on the grill and on a homemade fire.
Ingredients:
- Chicken meat – 1 kg
- Onions – 250 g
- Salt - to taste
- Apple cider vinegar – 90 ml
- Seasoning for chicken dishes - to taste
- Pepper mixture: 1/2 teaspoon
- Coriander and other seasonings you like: 1 tablespoon
Cooking process:
All meat must be washed very thoroughly, and if it is a whole chicken, you need to divide it into parts. Sprinkle the meat with salt and various favorite spices - do not skimp on the seasonings, but it is also advisable not to overdo it.
Now we take the onion - peel it and chop it as you like. We cut into rings, you can do it in the form of quarters or half rings. Don’t let the amount of onion confuse anyone; you can add more of it than in regular meat that we stew on the stove. The kebab will only turn out tastier.
The onion will give the chicken its aroma and make its meat juicy and aromatic.
We send the chopped onion to the chicken. To speed up the marinating process, thoroughly mix the chicken with onions and seasonings.
Now we need vinegar - you can use regular nine percent vinegar. Many people love wine. Today we will use apple cider vinegar. It is less harsh and ideal for chicken skewers. Pour it in and stir the contents in a bowl - we must achieve an even distribution of all the components of the marinade.
Cover the container with the kebab with a flat plate so that the meat does not dry out and leave it there for an hour. If you are not in a hurry, you can increase the marinating time, this will only make the kebab tastier.
It’s easy to check the readiness of the kebab - you can insert a knife blade into any piece of meat and look at the liquid released; it should be transparent.
Periodically turn the grill over, frying the chicken evenly on one side or the other. If smaller pieces, such as wings, are already baked, it is best to remove them from the heat to prevent them from burning.
This delicious marinade can be used not only for chicken kebab, but also for any other meat. It is classic, makes the meat tasty and juicy. Remember about the marinating time - a couple of hours is enough for chicken, it is advisable to keep pork for 3 hours, lamb for 4 hours - depending on the quality of the meat.
