Skewers are an unchanged picnic attribute. Without them, no ride in nature is not necessary. For the preparation of delicious dishes, different types of meat are used. Our hostess more often the choice is made in favor of pork and chicken. Lamp is used much less often. In our article, we want to talk about how to pick up kebabs from chicken and cook it in the oven or on the mangale.
Selection of meat
Delicious kebabs can be prepared from any variety of meat. Chicken kebab is the most fiscal option. Some hostesses believe that chicken is not suitable for cooking. In fact, it is not. The taste of the dish largely depends on the marinade used and the quality of cooking. You also need to be able to choose the right meat. For the preparation of a delicious kebab from chicken, you need to know some nuances. Properly cooked dish to taste is not inferior to pork. But at the same time it is less calorie.
Practical any part of the chicken is suitable for making kebabs. The ideal option will be a fear. They always have a lot of meat and it is used less often because it is dry. But as a dietary option, it is also acceptable.
If you choose your chicken feet, then select them about the same size. This will continue to provide more uniform cooking pieces.
For cooking kebabs from chicken it is better to use it more delicious. Ground chicken fristed dry.
Sometimes in supermarkets you can find a thigh without bone. Such meat for the owners is a real find, because they do not have to independently remove unnecessary parts. Severed chicken into pieces, do not make them too large or small. Small slices are obtained too risen, and large may simply do not fully spike.
As for the skin, some mistresses do not remove it, because together with her the kebab from the chicken turns out to be juicy. However, professional cooks recommend to cut it. With no skin, a ready-made dish looks more aesthetic, and not every person loves her. In general, it is necessary to navigate the taste preferences of your family.
How to pick up kebabs from chicken?
The choice of a suitable marinade is a very important point for making a kebab. Very good for use fatty products - mayonnaise, sour cream. Also very successful marinades based on soy sauce, wine, fruit juice are considered. Classic options based on kefir and vinegar.
Marine chicken is recommended in enameled, glass or ceramic dishes. It is allowed to use stainless steel tanks. Aluminum dishes are not suitable due to the fact that in contact with the acids of the marinade, harmful substances are distinguished. Press the meat a specific aroma, and therefore are also excluded.
To obtain a juicy kebab from chicken, the meat is needed at least three hours. If you have the opportunity, Ideally, the chicken can be laid in solution and spices from six to ten o'clock. It will not be worse. On the contrary, its taste and meat will be enriched with a more juicy.
Recipes Marinadov
There are a lot of preparation options for making marinades. Each hostess can enjoy their changes to the available recipes.
The easiest marine can be prepared from wine vinegar and sunflower oil. They are mixed in equal amounts (take 50 g). We add pepper and salt to the ground, and then pour it into her meat.
Marinade based on mayonnaise is one of the most popular and simple options. Prepared chicken with garlic, pepper and salt. Lubricate pieces of mayonnaise and add the rings of the bow. Chickens leave in the marinade until the morning.
Beer is often used to prepare meat to preparation. Chicken is lubricated with suitable spices and salt, oregano and onions are added. From above, the meat is poured beer and leave to pickle for ten o'clock. Of course this option is suitable for an adult company. But for children it is worth using other recipes.
Kefir marinade does not lose its popularity because it is very good for any meat. Chicken rubbed salt, pepper, add other spices, garlic and onions. From above, meat poured kefir and leave at least two hours.
Nut marinade is also good for chicken. Meat we rub the mixture of grated garlic, bow, vegetable oil and crushed nuts. Thirty minutes later, chicken can be prepared.
Classic Skewer Recipe
For the preparation of chicken kebabs on the Mangale, you can use the classic recipe.
Ingredients:
- spices for chicken,
- onions (520 g),
- porch kilograms
- wine vinegar (110 g),
- sugar (h. l.)
- salt to taste
- two laurels,
- black pepper.
Cut the rings onions. In deep dishes mix all the ingredients for the marinade. Rinse chicken and cut into portion pieces. Next, we shift the meat into the marinade, add onions, we are thoroughly mixed with your hands. Each chicken slice must be soaked with fragrant mass. The pot on top is closed with a lid and put in a cool place. Marine meat is needed in advance, it should not appear at least two hours. If in the chicken marinade, it will not eat all night, then she will definitely not be worse.
For cooking or on the grid, there is no need for a lot of firewood. Chicken is preparing much faster than pork, so the heat should not be strong. Otherwise, you can cut or spoil meat. In the process of cooking near the mangala, a water bottle should always be located so that when the fire appears, it could be quickly slid. The most convenient for the preparation of chicken use the grille. Experienced cooks believe that the marinade is preferable to take wine vinegar. The ordinary for chicken is not suitable, because it makes her meat hard.
Soy sauce kebab
It turns out a kebab, pickled with soy sauce. For the preparation of dishes use any part of the chicken and even the wings.
Ingredients:
- kuryatin kilogram,
- 0.5 kg of bow and grapefruits,
- soy sauce (70 ml),
- seasoning to kebab
- a mixture of peppers.
Chicken cut into pieces, my and we have napkins. Grapefruits cut into two parts and survive from each halves of juice. Pour Fresh into a saucepan and mix it with soy sauce. We add spices and a mixture of peppers. Meat we put in marinade and mix well with your hands. Add onions chopped by rings. Cover the saucepan with a lid and put in the refrigerator. In such a marinade, Kuryatina is enough to keep from two to four hours. This time is quite enough to obtain a delicious kebab. During cooking, we do not add salt, because the soy sauce itself is quite salty.
Meat in mayonnaise
Many mistresses marinate kebabs from chicken in mayonnaise. Since low-fat, such a marinade is very good. It will not work only to those who seek to prepare a more dietary dish.
Ingredients:
- onions (480 g),
- kuryatin kilogram,
- mayonnaise (240 g),
- pepper,
- salt.
Kuryatina rinse and cut into pieces. Onions cut rings. In the dishes we put meat, add onions. From above chicken sprinkled with spices. Next, we fill with mayonnaise and mix all the products with your hands. Capacity remove into the refrigerator, closing the lid. After three or four hours, the meat can fry.
Mayonnaise is good because it is greasy and fills the shortage of this fattening in Kuryatin. Meat, pickled in mayonnaise, always turns juicy and gentle.
Chicken with pineapples
Delicious kebabs from chicken fillet can be prepared using canned pineapples, honey and beer. The original marinade allows meat juicy and fragrant.
Ingredients:
- bank of pineapples,
- fillet (830 g),
- three table. l. honey
- as much beer
- table. l. soy sauce.
For the marinade we will need a juice of canned pineapple. We mix in the container three spoons of juice with soy sauce and beer. Honey warm up a little in a water bath so that it becomes liquid, then add it to the marinade. Each fillet is cut into four parts. We wash the meat and fold into the marinade. All components are well mixed with their hands. We close the container and the lid and put in the refrigerator.
By morning, the meat will be ready. Hanging chicken on the skewers, it is necessary to alternate her pieces with pineapple washers. The finished kebab will have an original sweet taste.
Skewer pickled in kefir
If you want to cook gentle meat, but do not like mayonnaise, you can pick up kebabs from chicken in kefir.
Ingredients:
- kilogram fillet
- onions (520 g),
- kefir (240 g),
- salt,
- seasonings for chicken.
Rinse fillet and cut into four parts. Slices dried with napkins. We mix kefir with seasonings for chicken. Meat shift into deep dishes and pour it on top of a kefir mass. In the kebab, add the onions sliced \u200b\u200brings. All ingredients are mixed with their hands. Pan closed the lid and put in the refrigerator. In kefir, meat can be held longer.
Chicken kebab in the oven
The meat fried on the fire is a mandatory attribute of any trip to nature. And what if the weather does not allow you to organize a picnic in the fresh air? In this case, you can cook chicken kebab in the oven.
There are several ways to use for cooking meat at home. You can fry chicken in the oven on the grill. But under the bottom it is necessary to put an ordinary tray. It will drip the marinade in the process of cooking.
Also, the marvelous meat can be baked in shape. If you want to get a real kebab on skewers, then this is not a problem. Chicken must be riveted on wooden or metal spanks and put them on a baking sheet, covered with parchment. Next, we send it all in the oven and bake. If your plate is equipped with the grill function, then it can be used in the process of baking. The finished dish is obtained very tasty.
Chicken on mineral water
Ingredients:
- porch kilograms
- soy sauce (45 g),
- mineral water (240 g),
- vegetable oil (110 g),
- spice,
- onions (520 g).
Chicken cut into pieces, mine and rub the spices. With a meat with vegetable oil. Next, they add chicken in deep dishes and add onion, sliced \u200b\u200bby rings. From above, the meat is poured with a mixture of mineral water with soy sauce. Chicken Send to the fridge for five hours.
Skewer with lemon
Delicious is chicken, pickled with lemon and spices.
Ingredients:
- fillet (980 g),
- garlic,
- lemon juice,
- paprika,
- italian herbs,
- quench
- salt,
- ground pepper,
- cinnamon,
- two table. l. olive oil.
In a small container, mix all the spices, including add chopped garlic and juice of one lemon to a mass. The chicken fillet is mine and cut, we put it in a saucepan, and we lay down the lemon mass with spices on top and add a bit of olive oil. All ingredients are well mixed with their hands. Close the saucepan and put it in a cold place.
Skewers in sour cream mustard sauce
Ingredients:
- chicken (950 g),
- mustard Dijonskaya (two or three spoons),
- sour cream (230 g),
- two table. l. honey
- garlic,
- salt,
- a mixture of peppers
- two Bulgarian peppers.
In deep dishes mix all products for marinada. We add chopped garlic, sour cream, mustard and liquid honey. Cut chicken chickens, rinse it and shift in the marinade. Mass are well mixed with your hands so that all pieces can be soaked in spices. Pan closed the lid and put in a cool place. Hanging meat on skewers, alternate chicken with rings of sweet pepper.
Kebab from chickenProbably, the same is often found on the grill, as well as kebabs from meat. No wonder, in any store selling meat, or in meat rows on the market, you can find buckets with incomprehensible contents and with proud inscription "Chicken Skewer". Often fry on skewers, but in this case, let's talk about the chicken kebab.
Immediately make a reservation that the purchase of chicken kebab is not at all what it is worth striving for. I can understand when suddenly it is very urgent to get any quantity of already pickled meat - then the purchase bucket can help. For example, guests were very suddenly granted, and the time to marine meat was not left.
But still, if you already gathered to fry a kebab and know about it in advance - who prevents you from attaching some efforts and fully prepare it yourself. Moreover, there is no difficult in this, and all the preparation will take about 1 hour (per 3-4 kilogram of chicken meat). Next, the kebab will marinate independently and your attention, and even more so any action, will not require.
For kebabs from chicken, you will need:
By approximately one kilogram of chicken meat.
- Chicken, or chicken components. In this case, chicken fences without a ridge.
- Onion. One middle bulb
- Garlic. 2-4 teeth.
- Vegetable oil without smell. Gram 40.
- Spice. 1 teaspoon with top. Everyone chooses to his taste. In my case, the spice mixture consists of:
- Chilli.
- Paprika.
- Coriander.
- Black pepper.
- Parsley.
- Caraway.
- Orego.
- Ginger.
All the ingredients of the spice mixture were dry, and I simply a minor to the mortar, not in dust, but rather mixed, and slightly crushed the major components.
- Black freshly ground pepper separately.
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A few words about chicken meat.
I prefer for a kebab to buy precisely chicken fences. And without the ridge. The reasons for at least three.
First, chicken fences are the mild and juicy part of the chicken.
Secondly. In the hip, if they bought it without a ridge, only one bone, and it is very easy to cut, not particularly folding meat.
And thirdly. In the chicken thigh, the meat is enough to make it from 2 to 4 more or less high-quality, comfortable and fairly identical slices of meat for kebabs. The number of pieces is completely dependent on the size of the hip itself.
So we take a chicken feather. Very neat, small and sharp knife, cut out bone from it. A piece of meat, which remained after removing the bone easily cuts into two pieces, just by the place where this bone was originally. Each of these pieces, if the size allows you to cut across again in half.
Now about marinade. Chicken meat is a fairly delicate product. And very well absorbs the fragrances of spices and, already with frying, aromas of smoke coal. So, when picking chicken meat for a kebab, it is worth remembering about it, and do not spice spices by hand. Quite a bit of spices, onions and garlic to get the right scent of meat, and at the same time not destroy your own taste of chicken.
That is why I infrequently use wine or a good grape vinegar as one of the marinade ingredients.
Marine meat for kebabs from chicken
So, the onions and garlic are sufficiently cut enough. Garlic add the flame blade of a knife.
Onions and garlic lay out in a pan for pickling and squeeze your hand to the onions to give juice.
Add into the onions of spices and vegetable oil.
Again, the oil and spices dispersed all over Luke and garlic.
Lay out the chicken in the marinade chicken. From the mill, sprinkle with black peppers, and gently mix all together.
It is not necessary to salt, we will salt before starting to ride chicken pieces on skewers.
If there is a desire to get a light flavor of the pickled chicken, you can add a very little bit of white dry wine or good grape vinegar.
But very little. I, if I add, then approximately 20-30 grams of vinegar (half a glass) for two or three kilograms of meat. When the vinegar or wine added, you need to mix everything again.
We leave everything to miss, best for the night.
Fry chicken kebab.
Pickle meat Solim, mix once again so that salt evenly distributed in the meat.
We ride pieces on skewers.
My firm conviction that you do not need to alternate meat and any vegetables on the skewer. This also applies to chicken kebab and out of and. Any vegetables, especially such juicy as a tomato.
As soon as the vegetables begin to roast, and their juice, respectively, will begin to boil - this immediately reduces meat temperature over the entire area of \u200b\u200bcontact with meat vegetables. So in these places, the meat will not be roasted, and cook. The conversation that vegetables will give an additional juiciness to meat, are somewhat not correct, in my opinion. Here is the right roasting accurately leave meat juicy.
If there is a desire to bake vegetables on coals, for example for salad - use the individual shampur.
By this time, the coals in the brazier were already buried and turned up with a thin gray ash. Just a condition of coal, which is ideal for frying.
I think it makes no sense to mention that firewood for coal should be only from deciduous trees, in no case are not coniferous. The resin contained in the wood of coniferous trees will give an unpleasant smell and bitter the kebab.
The firewood from fruit trees is best fitted - an apple tree, a pear. The most ideal will be produced somewhere in a grape vine, but in the middle lane of Russia it is somewhat problematic. You can use and purchased coal from packages. Birch or oak - both are fitted.
The distance between coals and meat should be 8-10 cm. The hot coal is the greater the distance.
And do not use all sorts of migration fluids. The smell that give these liquids during combustion is inseparable, and does not positively affect the taste of any kebab.Take advantage of better or dry branches (remember that the branches of the conifer do not fit), or, rolling the pounding of several napkins or paper towels, well wet it with ordinary vegetable oil, and inserting the pounding into the finished coal, we set on the napkins. There must be 2-3-5 such sites, depending on the size of the manga.
We lay out skewers with chicken kebab on the brazier.
We try to make meat immediately baked on the one hand, then we turn over the other and baked the second side. It is necessary that the meat is immediately covered with a baked crust, so that all the juices remained inside, and the kebab is not silent.
If the kebab begins to heat immediately - then we remove some coal, thereby increasing the distance between meat and coals.
If the kebab barely warms up, then, on the contrary, we will pronounce more coal under meat, reducing the distance.
Fry Shablyk until readiness. Because it is a chicken, then it is necessary to do it completely. And at the same time, do not burn and do not overheat. Therefore, attention, attention and once again attention. But this phrase also applies to any other kind of kebab.
We serve kebabs with greens, vegetables, favorite sauces and dry wine.
Although it is a chicken, but still baked on coals. So the red dry chicken kebab is best suited.
White or red chicken meat has a lot of advantages, because it is perfectly combined with many products and delicious, soft, gentle and inexpensive. Skewers from fillet - "Frequenter" picnics and a key role in the preparation of this dish plays a marinade.
The caloric content of the finished kebab varies within 120-200 kcal, and such a "scatter" is explained by using additional ingredients.
How to pick up chicken shaesher fillet: Recipes of the best marinades
Traditionally, marinades are used to soften the fibers of meat and to give the finished dish of a certain fragrance and taste. There are many recipes - from the simplest to the original:
Elementary
This marinade includes: mineral water, vinegar, onions, salt and pepper, and the proportions are selected individually, and here the main thing is not to "overdo it" with salt and vinegar.
Kefir
Calculated by 1 kg of fillet: 250 ml of kefir, 0.5 kg of bow, greens, spices. The use of ready-made seasonings is not rebiring, but it is necessary to take into account that the salt is already included in the composition of many of them. Meat marina 3-4 hours (time depends on the size of pieces).
Mayonnaise garlic
For every 100 g of mayonnaise, one head of garlic is required. Spices and peppers are added to their own discretion, and as for salt, it is used in a very minor quantity, and some cooks believe: wherever there is mayonnaise, the salt is not needed at all. In such a mixture of fillet, cut into pieces, is withstanding 60-90 minutes.
With soy sauce
It is necessary for a kilogram of pure meat: 350 g chopped with the finest half rings, 2 tablespoons of soy sauce and lemon juice, pepper and a pair of garlic teeth. It is not necessary to saline, which is explained by the presence of a soy sauce. Meat exposure time - 2-3 hours in a cool place.
Citric
An ordinary lemon can act as a key ingredient, but connoisseurs assure that it is better to use lime. 1 kg of chopped on slices fillets will require 1 citrus, soy sauce, olive oil, chili sauce (2 tbsp). Garlic and any greens, including onions, should be chopped in a blender. Fillet will be prepared for use for its intended hour.
Iranian
Calculated by 1 kg of chicken fillet: 100 g of pomegranate juice (or white wine), 1 tsp. Saffron and dried oranges, crushed in dust, cinse bundle, 2 tbsp. l. Soy sauce and red burning pepper in preferred quantity. Meat should be marinated in the refrigerator for three hours.
Beer
On Kilo fillets you need: 300 ml beer, a pair of bulbs, cut rings, ready seasoning with salt, oregano, pepper. Marinization technology implies preliminary rubbing pieces of meat with bulk ingredients. After, fillets must be mixed with a bow and pour beer. Marina meat no more than an hour.
In its own juice
On Kilo Fillet - 2 large bulbs, spice, spices, salt - in preferred quantity. The meat marine at least 4 hours in a cool place, and for the best effect, on top can be put on the nigh.
How to make a classic chicken kebab on the grill
It is believed that the classical marinade should necessarily include vinegar. But this component is not particularly beneficial for the body, so it must be replaced with lemon from which just squeeze juice.
The resulting amount of this noble fluid is enough to prepare a chicken kebab from 1.5 kg of meat.
The composition of the classic recipe, in addition to lemon juice, includes:
- a pair of finely chopped bulbs (and better - satellite on a large grater);
- half a cup of water;
- sugar tablespoon.
The proportions of pepper and salts are determined independently.
Family chicken meat rises on skewers, and during its frying on the grill, you can water pieces not only with water, but also beer.
Chicken kebab recipe in the oven
Four portions 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 cooking kebabs.
- Cut fillets into pieces, and onion - rings. Mix ingredients.
- Prepare a mixture of the remaining products, pour the chicken, mix well and remove in the refrigerator for an hour.
- Hanging pieces of meat on the skewers, alternating them with a bow.
- Take the grid from the microwave oven, install it on the baking sheet, and on top to decompose the spatings so that the pieces of meat come into contact with each other.
- Place "Design in a well-preheated oven for 30-40 minutes.
Chicken breasts kebab
Ingredients for one portion:
- chicken breast of medium sizes;
- seasonings and spices or "mixture of peppers."
- on one tablespoon of soy sauce and olive oil.
Cooking:
- Cut the breast into pieces and put them in a bowl.
- Add other components, mix, cover with food film and leave marinated for half an hour, you can even at room temperature.
- Wooden ships soak in water, as it will prevent their charring.
- Take a form for baking and pour such a liquid into it so that it covers the bottom of a couple of centimeters.
- Stripped on the skewers of meat to try to place so that it "hung" above the shape filled with water. That is, the skewers are installed on flights.
- Shashliks will be ready in 20-25 minutes after their room in the oven preheated to two hundred.
If you wish, on the ships besides meat, you can drive the rings of onions, cubes of zucchini and mugs of tomatoes.
- The kebab is better to prepare from chilled chicken fillet that has not been frost.
- Slices must have the same size.
- The average time of chicken meat marination is 1.5 hours.
- Mayonnaise is not the best ingredient, because when heated, carcinogens are formed in it.
- The cooking time of kebabs from chicken is no more than half an hour.
- If the flames will be broken out of the manga, then they struggle with them with water bottle.
- In order for the finished kebab, it is still softer and juicier, it is recommended that all recipes introduce a slight amount of vegetable oil, and is better than olive.
With the arrival of heat each of us tries to get on a picnic. The main dish in nature is, of course, kebab. If you do not like too fat food, then the kebab from the chicken will have to taste. So that all guests and your households are satisfied, tasted such a kebab, you need to make it properly. About how to marinate chicken kebabs, you will learn in this article.
Prepare a delicious marine for chicken is easy, the main thing is to comply with several rules so that the kebab is juicy:
- For kebabs, it is best to use the same parts of the chicken (hips, fillets or wings). It is not recommended to cut a whole carcass, because the meat flies unevenly.
- Be sure to meat should be chilled or fresh. The frosthed meat will be rigid, because the marinade does not heat the whole chicken evenly. Also frosthed chicken can be too fresh, and spices will taste only in the upper layers.
- You can not use the usual table vinegar for chicken marination - apply only natural wine.
- The optimal time for chicken marination is 1 hour. During this time, the meat is pretty soaked with marinade, and the kebab will succeed as juicy, gentle and very tasty.
- Do not use mayonnaise chicken marination. If you still want to make exactly such a marinade, then prepare home mayonnaise with eggs, olive oil and mustard.
- For kebabs from chicken fillet, marinade should be prepared with the addition of sunflower or olive oil - otherwise the breast will be very dry and fresh.
- Try to prepare kebabs from chicken liver or hearts. Use the usual marinade, and the sophisticated taste of such a kebab will pleasantly surprise you.
Marine for chicken with vinegar: Cooking recipe
Marine chicken meat kebabs with vinegar should be careful because the wrong proportions can lead to what it will turn out to be dry and tough. To prepare a delicious marine for chicken, you need to use only wine vinegar.
Structure:
- chicken breast - 1.5 kg;
- wine vinegar - 5 tbsp. l.;
- onion;
- salt, pepper and spices for meat;
- sugar - 1 tbsp. l.
Cooking:
Chicken kebab: Marinade recipes
Recipe 1.
If you love spicy dishes with an unusual taste, then be sure to pick up a chicken kebab in a honey-mustard sauce.
Structure:
- chicken wings - 2 kg;
- mustard - 1 tbsp. l.;
- honey - 1 tbsp. l.;
- ground pepper;
- paprika (sweet and acute);
- wine vinegar - 1 tbsp. l.;
- water - 1 tbsp.
Cooking:
- Chicken wings need to rinse, remove the rest of the feathers.
- In a separate dish, mix the honey with water.
- In the resulting mixture, add mustard, pepper, vinegar and paprika.
- Chicken wings salute and pour a honey-mustard marinade.
- Chickens can be left marinated in the refrigerator for 1 hour.
- If you do not have time, then the wings can be thickened to grasp marinates and fry without prior picks.
- It is best to fry kebabs from chicken wings on the grid.
Recipe 2.
If you prefer to prepare kebabs from chicken fillet, then you must taste a kefir marinade. It is such a marinade that makes the breast very tender and juicy.
Structure:
- kefir (medium fat) - 1 l;
- bay sheet - 2 pcs.;
- chicken fillet - 2 kg;
- salt;
- a mixture of peppers, seasoning.
Cooking:
Recipe 3.
A chicken kebab, pickled in red wine, is very tasty. Meat acquires a reddish hue. But you can cook marinade and white wine, believe me, the sophisticated taste will pleasantly surprise you. Such marinade is suitable for the preparation of any parts of the chicken.
Structure:
- chicken ham - 2 kg;
- lemon juice;
- onion;
- wine white dry - 0.5 l;
- salt, a mixture of peppers and seasonings.
Cooking:
You can pick up a chicken in various ways, because there are a huge number of recipes for making marinade for every taste. Do not use the dining vinegar for chicken meat marination, as it can make kebab hard and dry. Experiment, add new ingredients to Marinade. Some mistresses marinate chicken in beer or in pomegranate juice. Please make your households not only a picnic on a warm day, but also a delicious chicken kebab.
Traditional kebab is preparing from lamb, but today there is a lot of species of this dish - pork kebabs, veal, fish, vegetables and finally the trend of recent years - chicken kebab. A chicken kebab has a lot of advantages: it is a very budget dish, it can be prepared both on the grill and in a traditional home oven, the chicken is easily absorbed by the body.
Chicken kebab - preparation of products
For cooking kebabs, all parts of the chicken are used, it can be wings, thighs, breast, shin, and in some cases even a back. However, there are certain nuances with which you can make meat especially fragrant and tasty. Fillet kebab is obtained dry, so it should be so carefully soaked in marinade. Ideal for chicken kebab are hips, they are the most juicy and soft. To remove the skin with chicken, decides the one who is engaged in the preparation of this dish, the fact is that the skin sometimes burns on fire and creates some difficulties, but it makes meat more fat.
Chicken kebab - preparation of marinade
Marinade for chicken depends on the taste of a person who prepares a dish or from the guests of guests. Preparation of "refueling" does not take a long time, the main thing is to know exactly which components are combined with each other. Marinade for kebabs from chicken can be prepared on the basis of mayonnaise, kefir, ketchup, oranges, honey and even pineapples are often used in the sour-sweet variants of the "fill". Usually in marinade add vinegar or lemon.
Chicken fillet sabby with garlic
Ingredients:
- 1 kilogram of chicken fillet;
- 6-7 garlic cloves;
- greens;
- salt;
- black ground pepper (to taste);
- 3 tablespoons of vegetable oil.
Cooking method: Chicken fillet is cut into small pieces and folds into deep dishes. Garlic needs to crush with a knife so that he gives his aroma of chicken, then chop finely, the greens of finely cut, all this is added to the chicken, then salt is poured, ground black pepper, the vegetable oil is poured. The chicken should be mixed thoroughly, grasp the marinade, put for several hours (you can per day) in a cool place. Impregnated with marinade meat to wear on the skewer and fry on the mangale.
Skewers from chicken fillet with mayonnaise
Ingredients:
- 1 kilogram of chicken fillet;
- 1 bulbs;
- 100 grams of mayonnaise;
- salt;
- ground black pepper.
Cooking method: chicken fillet cut into pieces, salt and pepper. Onions cut into rings, add mayonnaise, mix and put in a cool place (just one hour of marination, but the longer the term, the more tastier).
Impregnated with marinade meat to wear on the skewer and fry on the mangale.
Skewers from chicken fillet in ketchup
Ingredients:
- 1 kilogram of chicken fillet;
- 100 grams of ketchup;
- salt;
- ground black pepper.
Cooking method: chicken fillet cut into pieces, pour ketchup, add salt and pepper. Marine from one hour before the day, fry the kebab on the fire.
Chicken kebab in kefir marinade
Ingredients:
- 1 kilogram of chicken;
- green onions (chicken ratio 1: 2);
- 100 grams of kefir;
- salt;
- ground black pepper.
Cooking method: Cut a chicken, mix with onions, salt, kefir and pepper, leave pickled in the refrigerator for 3 hours. Before rolling onion onion, it is better to remove the finished meat to borrow. To fry on the mangale, such a dish can be considered almost 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 give a kebab in a cool place for 2 hours. Sweet kebab is better to cook on the grill, but the main thing is that it does not burn, and it can happen quite quickly, because honey crust appears on the fire.
Chicken kebab in tomatoes and white wine
Ingredients:
- 1 kilogram of chicken;
- 1/2 cup of white wine;
- 3 bulbs;
- 3-4 tomatoes;
- salt;
- ground black pepper;
- coriander;
- garlic;
- 1/2 lemon juice.
Cooking method: Chicken, soda garlic, pepper, salt and coriander. Onions Cut rings, tomatoes - circles. Mix the lemon juice and white wine in a separate dish. Mix the chicken, marinade, tomatoes and onions in deep dishes. Let the kebab beaming for 3-4 hours. Fry chicken kebab on coals.
Chicken kebab with zucchini
Ingredients:
- 1/2 kilogram of chicken fillet;
- 1 zucchini;
- 1/2 of the red bulbs;
- 2 tablespoons of olive oil;
- 3 tablespoons of red wine vinegar;
- 1 teaspoon oregano;
- 1/4 glasses of yogurt;
- 1/2 cup of feta cheese;
- ground black pepper;
- 1 cup of mint leaves;
- Salt.
Cooking method: Zucchini cut into circles, chicken fillet - pieces, onions - rings. Add oil, seasonings, half of vinegar and salt. Marinization process takes 30 minutes. The kebab is preparing on the grill, put the cubes of zucchini, onion and meat on the skewers, roast 10-15 minutes. To refill ready-made chicken kebabs, use yoghurt, mint, cheese and vinegar sauce, griming in a blender.
Chicken kebab in the oven
Chicken kebabs can be prepared not only on the grill or grill, but also in the oven, which is a big savage, if, suddenly, the picnic spoil bad weather.
Ingredients:
- 1.5 kilograms of chicken fillet;
- 1 teaspoon turmeric;
- 1 teaspoon of curry powder;
- 1 teaspoon paprika;
- 6 tablespoons of yogurt;
- 6 tablespoons of vegetable oil;
- ground black pepper;
- Salt.
Cooking method: Chicken fillet Cut pieces, add seasonings, yogurt, oil and salt. Give the chicken in the marinade 2-3 hours (in a cool place). Take a chicken on the wooden spat (not too tight). Ships lay out on babysitting and frying 10 minutes. In the temperature of 220 degrees.
The best chicken for kebabs are poultry weighing from 900 grams to 1.5 kilograms, whose age does not exceed the year. Between the frozen and chilled chicken, choose chilled, it is more softer. If you need the defrost process, this process is naturally occurring. If you want the chicken to have a natural taste, replace vinegar with lemon juice and do not forget about olive oil.