Warm days are on the doorstep, which means it's time to stock up on recipes for making delicious, juicy and aromatic chicken kebabs. And this section will help you with this, which contains different recipes for kebabs for every taste.
Recipe content:
- How to cook chicken skewers
- Marinade for chicken kebab
- How to marinate chicken skewers
- Chicken skewers in soy sauce
- Video recipe
A cheerful company of friends, a burning fire and an appetizing aroma of meat baked on coals - this is already a familiar picture of outdoor feasts. Barbecue has long become an indispensable attribute of outdoor recreation. It is prepared from different types of meat. Recently, however, there are more and more fans and admirers of chicken barbecue. Since it's budget-friendly, it's quick and easy to prepare. And also its popularity is growing every year, tk. it is dietary in comparison with lamb, pork or beef kebabs.
How to cook chicken skewers
Before you start cooking poultry kebab, you need to select it, cut it and only then fry it.
- Selection of chicken meat. For barbecue, it is better to choose birds no more than a year old and weighing no less than a kilogram. Such meat has the necessary qualities that are required for a shish kebab. From a whole carcass, it is advisable to give preference to juicy pulp, because it does not require long marinating. It is enough just to season it with any sauce and fry it over the fire. When buying a bird, you need to smell it. Fresh product has a pleasant and slightly sweet aroma. The color of a quality chicken is even and creamy, the skin is tender, the breast is rounded. If the meat is frozen and chilled, then it is better to choose the second option. Since it has incomparable advantages in terms of softness and taste.
- Slicing chicken meat. It is advisable to cut the meat into large portions. You can cook shish kebab from any part of the bird. However, it should be borne in mind that the shish kebab from the breast (fillet) will be drier than from meat on the bone. The most delicious kebab is obtained from chicken thigh. Whether or not to peel the carcass is a matter of taste. But with the skin, the chicken fried over the fire will be more juicy and fatty.
- Frying chicken kebab. To fry a kebab, you first need to make a fire. For this, it is better to use birch or fruit wood firewood. You can light a fire with birch bark. When the fire burns out and coals are formed, you can start frying the meat. You can also use packaged charcoal in bags, which will make the job much easier. Light a small fire and add some charcoal. Once the charcoal is lit, start cooking the chicken. Use special fluids to ignite charcoal. Do not use gasoline or kerosene. This will ruin the taste of the kebab. When the coals are ready, skewer the meat and place it on the grill. Turn it over every 3-5 minutes. To find out the readiness of the bird, you can pierce it with something sharp: a knife, fork, toothpick or match. If a white liquid is released from the meat, then the kebab is ready, red - wait more.
- Caloric content per 100 g - 160 kcal.
- Servings - 20
- Cooking time - 30 minutes of preparatory work, up to 12 hours of marinating and up to 30 minutes of charcoal frying
Ingredients:
- Chicken drumsticks - 2 kg
- Onion - 6 pcs.
- Mayonnaise - 150 ml
- Salt with pepper - to taste
Preparation:
- Wash chicken drumsticks, salt and pepper. Place them in a deep container and leave for 15 minutes.
- After that, add mayonnaise and onion chopped into half rings to them.
- Stir the food, cover and leave for about an hour at room temperature. Next, keep the meat in the refrigerator for 12 hours, in the room for 4.
- Place your shins on a wire rack, which you set on a grill with glowing coals and moderate heat. Turn the wire rack from time to time, and sprinkle the meat with the juice in which it was marinated, or with water or beer.
- Fry the chicken until golden brown.
- Now open the wire rack, and on the side on which the chicken is most baked, put the onions. Close the wire rack and bake the onions until tender, which can be identified by the clear color of the juice secreted.
Marinade for chicken kebab
To make the chicken kebab juicy and soft, the meat must first be marinated. For the marinade, a wide variety of products are used to taste. The most common are onions and garlic. Rarer ingredients: ginger root, kiwi, tomatoes. As sauces used: lemon, soy sauce, kefir, mayonnaise, table vinegar, tkemali, ayran, yogurt, wine, beer. From spices and herbs: coriander, black pepper, bay leaf, oregano, allspice peas. And of course, for a juicy chicken kebab, it is important to know a few marinating secrets.
- The marinade should saturate the chicken with flavor. This is the main difference between hard meat (beef, lamb), which needs to be softened. And for this, "acidity" is added to the marinade, which softens the fibers. Chicken meat (excluding breasts) can only be cooked with honey and soy sauce, and they will already be tasty and soft.
- Another distinctive feature of chicken is the marinating time. It does not have to be kept in the marinade for a long time. Just 2 hours may be enough.
- For chicken skewers, don't use one chicken. It is better to buy certain parts of it: lower leg, thighs, wings. Firstly, they will be evenly marinated, and secondly, they will be baked at the same time.
- If you are using diet breasts, then prepare the marinade based on vegetable or olive oil. It will prevent juices from flowing out, which will prevent food from dry.
Ingredients:
- Soy sauce - 150 ml.
- Honey - 1 tsp
- Garlic - 1-2 cloves
- Salt and pepper to taste
Preparation:
- Peel and chop the garlic.
- Combine honey with soy sauce and mix well.
- Place the minced garlic in the honey and soy sauce.
- Pour the marinade over the chicken and keep it for at least an hour.
How to marinate chicken skewers
Many recipes for making juicy chicken kebabs require imagination. From which there are already a huge number of options for such a dish. People manage to prepare a marinade from a wide variety of exotic products, attracting all kinds of sauces, fruits, vegetables, refined spices, herbs and spices. Chicken kebab is distinguished by its preparation, which allows you to show your imagination and fully reveal the culinary potential.
The classic pickling method is pretty simple. The chicken is divided into portions, which are stuffed with garlic cloves if desired. The selected vegetables are sliced. Half of the portion of meat and vegetables is laid out in the dishes, after that, the remaining meat and vegetables. The products are poured with marinade and left for a while. You don't need to mix them. This is the easiest and most famous way to marinate juicy chicken kebabs.
Ingredients:
- Chicken thighs - 2 kg
- Kefir - 1 l
- Bow - 2 heads
- Garlic - 5 cloves
- Cilantro - bunch
- Salt with pepper - to taste
Preparation:
- Peel the garlic and pass through a press or grind in a mortar.
- Wipe the washed and dried thighs with garlic and pepper.
- Cut the onion into rings.
- Fold the meat and onions into a deep container and pour in the kefir so that it slightly covers the meat.
- Leave the thighs to marinate for 2 hours.
Chicken skewers in soy sauce
Almost all dishes cooked in soy sauce are truly delicious and sweet. It can be combined with many products and the meat will always be tender with a rich aroma.
Ingredients:
- Chicken blades - 2 kg
- Onion - 4 heads
- Soy sauce - 500 ml
- Lemon - 1 pc.
- Salt and pepper to taste
- Bay leaf - 3 pcs.
Preparation:
- Wash and dry the shoulder blades, peel the onion and cut into rings.
- In a deep container, alternate between layers of meat and onions. Spread bay leaves between layers, season with pepper and salt.
- Wash the lemon and squeeze the juice out of it.
- Mix lemon juice with soy sauce.
- Pour the contents of the saucepan with the soy-lemon mixture, cover and stand for 6 to 12 hours.
- Stir food thoroughly before cooking, skewer or place on a wire rack and grill on charcoal for about 15-30 minutes, depending on their temperature.
Video recipes:
