Chicken kebab in the oven - somehow sounds out of the box. However, there is nothing unusual here. The shish kebab turns out to be no worse than on the stove.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Surely many who read the name of the recipe immediately had questions. For example, how to cook it? How to bake? To use a marinade or not? If so, which one? And how long to marinate? All these problems are especially tormented by novice housewives. I'll tell you right away that the dish is worth it! It turns out it is fragrant and tender. The main thing is to know some cooking secrets. But with them I will share with you.
So, how do you make the perfect chicken kebab, and even in the oven?
- To make the kebab fatty, thigh fillets are suitable. Thanks to them, the dish will turn out to be especially tender.
- Diet kebab will only be from the breast. But first, it must be marinated and it is advisable to beat off a little with a hammer so that the spices and marinade penetrate deeper into the fibers.
- The meat is not chopped very finely. Otherwise, it will dry out when baked. The most ideal pieces are the average size of at least 1.5 cm.
- Meat is strung only against the fibers. This will keep the juice.
- Use wooden skewers as skewers. ordinary ones will not fit in the oven. Large skewers made from bamboo or birch stalks are ideal.
- Include acidic ingredients in the marinade. the acid breaks down the fibers, which allows them to become soft. For this purpose, kefir, balsamic vinegar, oranges or kiwi are suitable.
- Caloric content per 100 g - 104 kcal.
- Servings - 7-8 skewers
- Cooking time - 1 hour
Ingredients:
- Chicken fillet - 2 pcs. (if you want a fatty kebab, use your thighs)
- Kefir - 250 ml
- Saffron - 0.5 tsp
- Salt - 2/3 tsp or to taste
- Ground black pepper - 1/3 tsp or to taste
Cooking chicken skewers in the oven
1. Rinse the fillets under running water and dry with a towel. Use a kitchen hammer to knock on it a little, but do not overdo it, otherwise the meat will be too thin and just burn. Then cut it into slices about 3 cm in size.
2. Put the meat in a deep container and cover with kefir. Leave it there for about 40 minutes. During this time, kefir will penetrate into the fibers and soften them, which will make the kebab softer and more tender.
3. Then transfer the meat to another container, season with saffron and pepper.
4. Stir the food well. Thanks to saffron, the meat immediately takes on a yellow-golden color. It does not give a special taste, so you can not put it in anything else. Other spices will also be appropriate here. For example, nutmeg, ginger, suneli hops, etc. will do.
5. While the meat is marinating, soak wooden skewers in cold water. This is necessary so that they do not burn out during cooking. For soaking it will be enough for them, only 30 minutes.
Then, alternately string the meat onto the skewers.
6. Place the kebabs on a high-sided baking sheet so that the meat does not touch the bottom. If this is not the case, then bake the dish on a wire rack, under which you place a baking sheet. Then the meat is evenly fried.
7. Heat the oven to 200 degrees and put the shish kebab in the oven. Before placing the kebab in the brazier, season it with salt. After 10 minutes of baking, reduce the temperature to 180 degrees and keep the meat for another 5-7 minutes.
8. Ready shish kebab should be served immediately. Because when it cools, it will become hard and hard. Although if this happens, then the meat can be disposed of for making pate, salad or boiling soup.
See also a video recipe on how to cook chicken skewers in the oven.
