And this time we will cook it delicious dish from chicken. It is believed that classic kebab is made from lamb or pork. But recently, chicken has become a more popular product. And it's not just about its lower cost. Poultry meat is much softer, and when properly fried, it even tastes better.
As for the choice of this or that part of the carcass, unlike pork meat, chicken kebab you can take whatever you like. If you prefer wings, please take them; drumsticks, take drumsticks or breasts.
It is best to take meat from young birds, especially from broiler chickens. It is advisable to marinate each part of the carcass in a special marinade.
Breasts, for example, are marinated with mayonnaise and spices or garlic and lemon. Drumsticks and thighs - in vinegar or a mixture of several types of pepper. Wings - infused in a marinade of mayonnaise and ketchup.
For chicken kebab, you must use only fresh ingredients.
Meat is chickens no older than 1 year and weighing from 900 g to 2 kg. Poultry is best.
The carcass should not be frozen, but chilled.
Before you start marinating, you need to decide on the dishes. It is best to marinate in glass, enamel or ceramic containers. It is advisable to exclude aluminum or wooden utensils. It is also undesirable to use plastic utensils.
Chicken meat is cut into 3x3 cm pieces. Onions are cut into rings. The dressing is prepared separately according to the selected recipe. After this, put the chicken with onion rings in a deep bowl, pour marinade over everything, mix and put in the refrigerator for an hour to marinate. After this, you can start grilling the kebab.
If you are using wings for barbecue, you can cook them either whole or cut in half. They are fried for 10-20 minutes until they acquire a dark shade.
The drumstick is tougher meat than the wings, so the marinade should soak them very well. A marinade with beer, soy sauce and onions works well for this.
First, rub the meat with salt, black pepper, as well as ground garlic and finely chopped basil and put it in the refrigerator for 20-30 minutes so that the meat is soaked. The onion is peeled, passed through a meat grinder and mixed with the remaining ingredients for the marinade. After this, the finished marinade is poured into the meat, everything is mixed and put in the refrigerator for two hours. The meat is fried for half an hour.
There are a great many different recipes for marinades. However, there is a standard version of this sauce, to which you can add the ingredient that you like best.
chicken meat – 1 kg; fatty mayonnaise – 150 gr.; one onion; spices for chicken - 1 teaspoon; black pepper – 0.5 teaspoon; spicy mustard - 1 tablespoon; salt to taste.
What can be used in the marinade?
You can add ingredients like lemon juice, salt or soy sauce instead, onion, garlic and herbs to the above recipe. You can use kefir (yogurt) or ketchup ( tomato paste), or sour cream. You can also add white wine to the marinade.
All of this can be used individually or varied from one product to another. Here is the recipe for marinade with beer:
For 1 kg of chicken meat you will need 1 tsp. dry oregano, 0.5 liters of light beer, two onions, pepper and salt.
The meat stays in this marinade for about 3 hours. The next recipe is already non-alcoholic and includes kefir.
For 2 kg of chicken you will need 0.5 liters of full-fat kefir, 3 onions, 1 clove of garlic, spices.
After this marinade is poured over the meat, it is covered with a plate and a weight is placed on top. After two hours you can start grilling shish kebab. If you stick to the classic vinegar marinade, you can make this:
For 1 kg of chicken we take 3 onions, 1 tablespoon of wine vinegar, salt and pepper.
In this marinade, the meat is kept covered for about three hours. And this is a recipe for a marinade using mineral water.
chicken meat - 1.5 kg; mineral water (highly carbonated) – 0.5 l.; one onion; vinegar – 1 tablespoon; spices for chicken, salt and pepper to taste.
Here is another interesting, so to speak experimental, recipe for marinade with grapefruit.
For 1 kg of meat we take 2 grapefruits, 3 heads onions, 3 tbsp. l. soy sauce, pepper, bay leaf, barbecue seasoning.
The process of preparing shish kebab in this marinade is as follows. Squeeze the juice from the grapefruit and pour it into the bowl with the chicken. Cut the onion into thin rings and put it there. Add soy sauce and spices. Mix everything and leave in the refrigerator for four hours. The container with shish kebab must be shaken periodically. After the marinating time has passed, you can fry the kebab.
If you suddenly want barbecue, you can cook it in the oven quickly and easily. It is best to use chicken fillet for this purpose. You can prepare any marinade you like. Here we use the following recipe.
For 1 kg of chicken meat you will need 2 tablespoons of vegetable oil, two cloves of garlic, 1 tablespoon of sugar, 1 tablespoon of soy sauce, pepper and salt to taste.
We start by soaking the skewers in water. While they are soaking, cut the chicken into pieces.
Cut the onion into rings. Prepare the marinade itself by mixing vegetable oil, soy sauce, squeezed garlic and other ingredients. Add the prepared marinade to the meat, cover with film and put in the refrigerator for 2 hours.
After two hours, we take out the meat and string it onto skewers with an accordion.
After this, place the meat on skewers in an oven preheated to 180 degrees and bake for about 20 minutes.
During frying, you need to monitor the process and, when one side is fried, turn the pieces over to the other side. There is another option to make the dish tastier. To do this, peel the potatoes, cut them into pieces, add seasonings and place them on a baking sheet. Place the chicken skewered on top and put everything in the oven for 30-40 minutes.
Don’t forget to turn the kebab browned on top. As soon as it forms on all sides golden brown crust, you can get the kebab.
In addition to simply frying chicken kebab on skewers in the oven, you can also do this in a jar. Usage three-liter jar even better than just frying meat. This prevents fat from splashing all over the oven and, at the same time, all this fat remains on the meat.
To prepare this shashlik we use the following recipe.
For 1 kg of chicken meat we need 1 tbsp. spoon of apple cider vinegar, 400 ml. refined oil, 1 tbsp. a spoonful of mustard, one onion, three tomatoes, one bell pepper, salt and seasonings to taste and, of course, skewers.
We start by preparing the marinade. Cut all the ingredients for the marinade and mix with each other. You can use a blender to get a homogeneous mass. While mixing with a blender, gradually add vegetable oil.
After the marinade is ready, pour it into the meat, mix and marinate for 2 hours.
After the marinating period has expired, take out the meat and thread it onto skewers. Meat can be alternated with tomatoes and onion rings.
Place the meat strung on skewers into jars, which we place in a cold oven. After this, turn on the oven and the frying process begins. In 20 minutes the kebab will be ready.
Marinating meat is intended not only to impart a certain taste to the meat, but also to soften it in order to reduce frying time. But, if we are talking about taste, then we start adding certain ingredients to the marinade. And if you start experimenting with a combination of various additives, the taste may turn out to be original. Let's try to prepare a marinade using soy sauce with the addition of honey and mustard.
For 1 kg. For chicken we need one tablespoon of honey, one teaspoon of mustard, one tablespoon of soy sauce, three cloves of garlic, one tablespoon of vegetable oil, spices and salt to taste.
Pour vegetable oil and soy sauce into a container. Stir well and add honey and mustard. Mix everything well again. Now we take the meat and rub it with garlic, salt and add spices. Then put it in a pickling container and fill it with marinade. Mix everything well, cover with a lid and put in the refrigerator for four hours. After this, we take out the meat, place it on skewers or skewers if we are baking it in the oven, and start frying.
Kefir marinade is quite easy to prepare. It doesn't require any special products unless you want to experiment. In standard form, we will need the following ingredients.
For 2 kilograms of meat, we will need half a liter of kefir, 4 medium-sized onions, 3-4 cloves of garlic, salt, spices to taste.
We start, as usual, by cutting the chicken into kebab pieces and putting them in a bowl. Salt and pepper, add grated garlic and seasonings. Mix everything well, then pour in kefir. Instead of kefir, you can use any other fermented milk product(yogurt, yoghurt). All this is marinated for half an hour and then fried. Regardless of where you grill the kebab: on the grill or in the oven, do not forget to turn it over periodically.
This classic recipe marinade with vinegar. Most barbecue lovers prefer to marinate meat in vinegar. Preparing this marinade is quite simple. The vinegar solution is required in a 3% concentration.
Peel the onion and finely chop or grate it. Mix vinegar with water. Rub the chicken with salt and pepper and place in a bowl. Add sugar, onion, vinegar solution and mix everything thoroughly. The meat is marinated for about 10 hours, after which you can start grilling the kebab.
Chicken breast can be marinated in any marinade. This is both classic vinegar and with various additives. Marinade with honey, in my opinion, is a rather interesting option for chicken kebab.
For cooking honey marinade we need 4 tablespoons of honey, dry spicy herbs, 2 tablespoons of soy sauce, 5-6 tablespoons of olive oil, pepper to taste.
There is no need to add salt here, since the composition includes soy sauce, which will give a salty taste. Prepare the marinade as follows: melt the honey in a water bath. To do this, place the container with honey in a saucepan with water and heat it on gas, stirring continuously. Mix liquid honey with soy sauce, add olive oil and mix everything well. Add dry herbs and pepper. Pour all this into a container with meat and marinate for about an hour. After this, you can start grilling the kebab.
Before you start cooking delicious chicken kebab, here are a few tips.
- before marinating, the meat must be washed and dried
— for barbecue you need to use only a fresh carcass, and it is better if it is chilled and not frozen
— a little more salt is added to the chicken kebab than when preparing it normally. But if you use soy sauce, you don't need to add salt.
— any crushed and fried nuts will go well in chicken marinade
- if you use garlic for chicken marinade, then it must be thoroughly chopped. This can be done either with a garlic press or through a meat grinder.
— It is advisable to add vegetable oil to the marinade. You can use not only sunflower, but also olive. Then your kebab will become beautiful golden crust and it won't burn.
- the meat must be turned over the fire and the more often the better.
If you approach the process of preparing chicken kebab correctly and creatively, it will turn out delicious.
Good luck in your culinary endeavors and bon appetit!
Unexpectedly going out into nature? Don’t think that you will have to eat only sandwiches in the fresh air. If you have chicken meat in stock, you can easily and simply prepare a quick chicken kebab. Pieces of meat marinated in mayonnaise will have time to soften before you reach your destination. All that remains is to prepare the grill, fry the kebab on the coals and, completely relax, enjoy the amazing taste!
For chicken kebab, it is best to take several pieces of legs, which need to be cut into small pieces. Since chicken meat is considered dietary, those who are on a diet can also enjoy a quick barbecue. Chicken meat is very tender, so you shouldn’t marinate it in mayonnaise for hours - just keep it in the marinade for 30-60 minutes, and it will become soft and juicy. If you don’t have special spices for barbecue, you can get by with onions and ground black pepper. It is better not to string tomatoes on skewers. Do you want vegetables? Then make a salad out of them, seasoned with vegetable oil - it will go perfectly with chicken kebab.
Kiwi can also be an alternative to mayonnaise. This fruit will quickly marinate the chicken and make its meat tender. But you need to be careful not to overcook the shish kebab pieces, otherwise it will spread and will not stay on the skewer. For such a marinade, an hour is enough, and sometimes less.
Place the finished chicken kebab on skewers on large dish, sprinkle with fresh parsley or dill and serve. Don't forget about the sauce - it will make the meat even tastier. Vegetables, grilled or chopped fresh, go well with barbecue and will look bright and beautiful on the table.
The pleasant burden of cooking barbecue in most families falls on men's shoulders. It is easier for men to cope with marinating meat, which requires considerable physical effort when kneading with onions. However, there are options for preparing barbecue that do not require the application of physical strength at all, but require attentiveness, imagination and even tenderness - qualities that are fully endowed with representatives of the fair half of humanity. These kebabs can easily include kebabs made from fish, vegetables, and, of course, the hero of our story today - chicken kebab.
How to cook chicken kebab? There are a great many recipes for making chicken shish kebab. They flavor marinades for chicken meat with whatever they can, trying to prepare a tasty and appetizing kebab. The most incredible sauces, vegetables, fruits, the most incredible and exquisite spices and herbs are used. Starting with the well-known garlic and lemon and ending with the unimaginable for many pineapples and mango chutney. Chicken kebab, like no other type of kebab, allows you to fully express your imagination and unleash your creative culinary potential.
And the main secret here lies in the chicken meat itself. Tender and juicy chicken meat does not require long marinating to become softer. Moreover, even if you simply coat portioned pieces of chicken with your favorite sauce, thread them onto skewers and fry over coals, you and your friends are already guaranteed a tasty and appetizing kebab. However, as in preparing any other dish, cooking chicken kebab has its own subtleties and little secrets.
Today “Culinary Eden” has collected for you the most important tips and recipes that will definitely tell you how to cook chicken kebab so that it turns out juicy, tasty and aromatic even for those who are going to cook it for the first time.
1. To cook for real delicious kebab made from chicken, you need to choose the right chicken. The best chickens for barbecuing, grilling and roasting are considered to be birds between ten weeks and twelve months old and weighing between 900 grams and 1½ kilograms. The meat of such chickens has the tenderness and softness necessary for preparing barbecue, which means it will not require unnecessary manipulations from you to soften it. When choosing between frozen and chilled chickens, try to choose the latter. Chilled poultry is noticeably superior to frozen poultry both in softness and taste. If for some reason you have to use frozen chicken, defrost it gradually, placing it on the bottom shelf of the refrigerator, because chicken quickly defrosted in a warm place can become dry and tough. It is equally important to pay attention to the freshness of the bird. Carefully inspect and smell it before purchasing. A fresh young chicken should have a round breast, a soft, even creamy skin. The tip of the bone on the breast should be elastic. Fresh chicken and it smells nice, a little sweet.
2. Any part of the chicken is suitable for making barbecue. Usually it is enough to chop a whole chicken carcass into not too small portions. However, it should be kept in mind that kebab from chicken fillet It always turns out a little drier than kebab from other parts of the carcass. And the most delicious, tender and juicy kebab is made from chicken thigh. Whether you should leave the skin on is a matter of your personal taste; it will not affect the quality of the finished kebab. Of course, chicken kebab with skin will turn out a little fattier than chicken kebab without skin.
3. Let's try to cook the simplest chicken kebab with garlic and lemon. Chop two kilograms of chicken into portions and place in a deep bowl. Cut a large onion into half rings and lightly mash with salt until the juice releases. Cut four cloves of garlic into thin petals. Finely chop a small bunch of parsley. Add the onion, garlic and herbs to the chicken and stir, lightly rubbing the ingredients into the poultry. Then add the juice of half a lemon and black pepper to taste. Mix everything thoroughly again and leave to marinate in a cool place for two hours. Grill over coals.
4. Shish kebab made from chicken marinated in white wine and tomatoes is more refined. Chop two kilograms of chicken into portions, stuff it with pieces of garlic and lightly grate with black pepper and ground coriander. Cut three large onions into rings, four tomatoes into slices. In a separate bowl, mix the juice of ½ lemon with ½ glass of white wine. Place half the chicken in a deep bowl, top with half the onions and tomatoes, then place the remaining chicken and the remaining onions and tomatoes on top. Pour everything with a mixture of wine and lemon juice and carefully remember with your hands, trying not to disturb the alternation of layers. Leave to marinate for three hours in a cool place. Grill over coals.
5. It’s very easy to marinate chicken with tomato paste and cumin. Three kilograms chicken thighs place in a bowl for marinating. Add 150 gr. tomato paste, 1 teaspoon of cumin (cumin), crushed in the palms, ½ teaspoon of ground red pepper, salt to taste. Mix everything thoroughly and leave to marinate for 2 hours. Grill over coals. Serve with hot sauce and pickled onions. Pickling onions for a side dish is very simple. Cut four medium onions into half rings, place in a deep plate, sprinkle with vinegar, sprinkle with salt and finely chopped cilantro. Mix thoroughly and leave to marinate for one hour. Onions prepared in this way are very juicy, aromatic and not at all bitter.
6. Very small, young chickens make incredibly tasty and tender kebab. Three chickens, weighing no more than 300 grams. each, cut in half. In a separate bowl, mix 30 g. sour cream, 1 tbsp. a spoonful of lemon juice, 1 finely chopped clove of garlic, salt and pepper to taste. Coat the chicken halves with the prepared sauce, place on skewers and immediately fry over coals. Instead of skewers, you can use a special grill. Ready kebab garnish with lemon slices and serve with vegetable salsa.
7. Chicken kebab marinated in yogurt or kefir turns out very tender. Chop two kilograms of chicken into small pieces and place in a deep bowl. Add 4 onions, cut into half rings, 3 finely chopped garlic cloves, 100 gr. green cilantro or parsley, black pepper and salt to taste. Mix everything thoroughly and pour in ½ liter of yogurt or kefir. Leave to marinate in a cool place for 2 - 3 hours. Grill over coals.
8. Chicken kebab with pineapple and mango chutney will add an unusual Indian flavor to your picnic. Prepare the chutney in advance. To do this, peel and pit two medium-ripe mangoes. Cut the mango pulp into small cubes and fry in 2 teaspoons butter for 5 - 7 minutes until soft. Then add one finely chopped hot pepper chili, two chopped garlic cloves and simmer everything together for a couple more minutes. Cool the finished mixture and grind in a blender until smooth, adding 1 tbsp. spoon of apple cider vinegar, 2 tbsp. spoons of vegetable oil, salt, sugar and curry powder to taste. Leave your curry in the refrigerator for 1 to 2 days. 1 ½ kg. Chop the chicken into portions and marinate in mango chutney for three hours. Peel two medium-sized pineapples and cut into 1 cm thick slices. Thread chicken pieces onto a skewer, alternating them with pineapple slices. Grill over coals. Serve with remaining mango curry, fresh herbs and vegetables.
9. Chicken kebab can also be prepared at home in the oven. 1 ½ kg. cut the chicken fillet into cubes 2 cm thick and fold into 
deep dishes. Add 1 teaspoon of turmeric, 1 teaspoon of cumin (cumin) crushed in your hands, 1 teaspoon of curry powder, 1 teaspoon of paprika and salt to taste. Then pour in 6 tbsp. spoons of yogurt, 6 tbsp. spoons of vegetable oil, mix everything thoroughly and leave to marinate in a cool place for 2 hours. Thread the finished chicken onto wooden skewers. Try not to string the pieces too tightly so that they do not stick together when frying. Fry the kebabs for 10 minutes on a greased baking sheet in an oven preheated to 220⁰C.
10. At home you can also prepare original chicken skewers in Japanese style. Prepare the sauce in advance. Place 2 tbsp in a saucepan. spoons of honey, melt in a water bath, add 6 tbsp. spoons of soy sauce, mix thoroughly and cool slightly. Divide the finished sauce into two equal portions. Add 1 tsp to the first portion. spoon of coriander, ½ teaspoon of black pepper, 1 teaspoon of sesame oil and mix thoroughly. Pour 500 grams of this marinade. chicken fillet, cut into strips 1 cm thick. Mix thoroughly and leave to marinate in a cool place for one hour. Thread the marinated fillet onto wooden skewers and fry for 10 minutes on a greased baking sheet in an oven preheated to 220⁰C. Place the finished kebabs on a plate, pour over the remaining portion of the sauce and sprinkle with sesame seeds.
And on the pages of “Culinary Eden” you can always find even more proven recipes that will tell you how to cook chicken kebab.
Zhalnin Dmitry
Chicken meat is very tender and does not require long marinating. The marinade for grilled chicken is not intended to soften it, but to add flavor. The most popular: orange, honey, kefir, tomato. You can soak chicken breast from one hour to a day; the longer you soak it, the richer and spicy the taste will be. It is not recommended to use vinegar, since the meat is very tender and can dry out, but if you really want to try it, then you need to dilute it and leave it for literally 1 hour. The marinade for chicken kebab should contain vegetable oil; it will prevent the juice from leaking out during the frying period.
They say that for frying over a fire, you need to take birch bark, cherry or other fruit trees.
You will be surprised that kebab can be made from offal: hearts, liver, stomachs. You can also take any part of the bird: thigh, whole chicken, drumsticks, wings. Then for cooking, use a grill grate.
Serve to ready-made dish sauce: mushroom, garlic, lemon, ketchup, cream, mustard, you can cook it yourself or buy it in the store.
And if you have leftover barbecue, you can.
If you want to cook aromatic and original kebab. Try soaking the bird with oranges. Chicken in orange marinade tastes incredibly tender, with an amazing orange aroma. Honey gives the meat a delicate sweet note, and when grilled over coals, a fried crust will appear. Adding turmeric gives it a golden color. Your friends may at first wonder why the kebab is yellow, because this recipe uses turmeric, but after taking a bite, they will absolutely love it. You can soak from 1 hour to a day, keep in a cool place.
Ingredients
How to cook chicken kebab in orange juice
Chicken kebab with soy sauce tastes incredibly tasty, spicy and tender. All components are in perfect harmony with each other. Chinese sauce adds an interesting note, honey leaves a sweetish aftertaste, lemon zest has an incredible aroma, garlic and onions give the dish a spicy kick, and spices infuse the meat with flavor. Soak for 1 hour to 24 hours in a cool place.
Ingredients
How to marinate chicken in soy sauce
You decided to cook unusual kebab, try marinating chicken in honey mustard marinade. The meat turns out very tender and melts in the mouth, mustard adds spiciness, honey adds sweetness, spices delicate taste and aroma. All ingredients are available and in every refrigerator. For a variety of taste, you can add fresh herbs: cilantro, parsley, basil. For pickling, you can use a ziplock bag; it’s convenient to take with you on a picnic.
Ingredients
How to cook chicken kebab in honey-mustard marinade
In the meantime, he's getting ready, you can have a snack with this
With the arrival of the May holidays, everyone gathers for a picnic. They choose the meat from which to make a kebab, and often choose poultry, because it does not require long marinating.
Kefir chicken marinade is a very simple and quick way make the meat incredibly tender, juicy and tasty. Kefir can be replaced with yogurt or fermented baked milk. The tougher the meat, the more sour the kefir you need to use. For chicken breast Full-fat kefir is suitable, but for the legs you can use low-fat kefir. Soak in kefir for no longer than 2-3 hours. When frying, you can add vegetables to the skewer: zucchini, bell pepper, eggplant. You need to fry the shish kebab for no longer than 10 minutes, depending on the size of the pieces.
Ingredients
How to marinate chicken kebab in kefir marinade
We have reviewed the most popular and delicious marinades for chicken, all you have to do is prepare the coals and fry on the grill. I hope you enjoy these recipes and look forward to your feedback.
It is believed that chicken kebab is a budget option for a dish cooked over charcoal. And this is true. Poultry meat is much cheaper than pork, lamb, veal and beef. But despite this, chicken kebab always turns out very juicy and tasty.
There are many ways to make such a dish for a holiday or camp table. At the same time, the taste of the kebab depends entirely on the chosen marinade.
In this article we will present you with several options for how to soak meat for further roasting over charcoal.
What part of the bird should you use to make a very tasty and juicy kebab? As a rule, chicken breasts, legs, thighs, white meat or wings are used for this. As for the back and neck of the bird, they are not suitable for such a dish, as they have a large number of bones.
It should also be said that kebab made from chicken hearts and gizzards is very unusual. However, not all housewives like a dinner made from offal. Therefore, we decided to present several ways to prepare a meat dish over coals.
The easiest kebab to prepare is considered to be the one made using white poultry meat. This dish turns out very tender, juicy and tasty.
So how to make chicken kebab on skewers? To do this we need the following set of products:
Before marinating chicken kebab, poultry meat should be properly processed. If the breasts were frozen, then they are completely defrosted and washed. At the same time, the skin and bones are carefully removed from them. As for the remaining pulp, it is cut into large pieces. They also peel the onions separately and chop them into thick rings.
After the meat has been processed, it is placed in a bowl and then seasoned with table salt, dried cumin, mayonnaise and ground pepper. After thoroughly mixing all the ingredients, add onion rings, cover with a lid and leave in this form for 1-2 hours. During this time, the meat should marinate well, become softer and more flavorful.
After marinating the meat, it is carefully threaded onto large skewers, alternating with thick onion rings. Next, the dish is placed over hot coals and cooked for about 20-25 minutes. To ensure that the poultry meat becomes golden brown and soft, turn it regularly and make sure that it does not burn.
As soon as the chicken breast kebab is ready, it is removed from the grill and placed on a large plate decorated with green lettuce leaves. This lunch is served at the table with fresh vegetables or some other side dish.
We talked above about how to cook chicken kebab on skewers. But if for such a dish you decide to use hams rather than white poultry meat, then you will need real skewers. But first things first.
The presented recipe for chicken kebab is good for those who want to prepare a hearty and tasty dish, but do not want to spend a large amount of money. To implement this option we will need the following products:
How to marinate chicken shish kebab from hams? First you need to process the meat. It is completely defrosted and washed thoroughly. Next, the pieces are cut into thighs and drumsticks (they should not be very large). After that meat product put it in a deep bowl and start marinating it. To do this, the onion heads are peeled and grated on a fine grater. The resulting gruel is placed over the meat along with ground pepper, dried rosemary and table salt.
After mixing all the ingredients, cover them with a lid and leave them like that for 60 minutes. After time has passed, a little red semi-sweet wine is poured into the meat. Having mixed the products again, they are left at room temperature for 1.5 hours.
Chicken shashlik from hams must be cooked over very hot coals. To do this, carefully place the thighs and drumsticks on skewers and make sure that they do not have dangling ends.
Due to the fact that this kebab turns out to be quite large, it should be fried a little longer than the previous option. After placing the skewers on the grill, the dish needs to be cooked for 35-40 minutes. In this case, the meat should be constantly turned so that it is well browned, but not burnt. By the way, it was for this purpose that we did not remove the skin from the thighs and drumsticks.
As soon as the chicken shashlik from the hams is cooked, it is removed from the grill and removed from the skewers. It is advisable to eat this dish hot together with boiled potatoes And a large number fresh greens.
Using chicken wings, the kebab always turns out tender and juicy. It is very important to use a honey-tomato marinade. With it, the dish will acquire an unusual taste and appetizing gloss.
So how to make shish kebab from chicken wings? For this we need:
Before preparing marinated chicken kebab, the meat product should be properly processed. The wings are completely defrosted and washed thoroughly in cold water. If there are hairs on the skin, they should be singed over an open fire.
Cut chicken wings It shouldn't be cut in half. But if you think that such pieces are too large, then they can be divided into 2 parts.
After the meat has been processed, dry it with paper towels and place it in a deep bowl. Next, start preparing the marinade. To do this, combine olive oil, fresh honey, table salt, suneli hops, tomato paste, black pepper and finely chopped green onions.
Spread the resulting mixture onto the wings and mix them thoroughly. Having covered the meat product with a lid, it is left aside for 60-180 minutes. During this time, the wings should marinate and acquire a pleasant aroma and color.
Due to the fact that chicken wings are a rather bony part of the bird, it is better to fry them not on skewers, but on a regular barbecue grid. It is placed on the grill, over hot coals, and then all the pieces of meat are laid out one by one.
Regularly turning the wings using tongs, periodically brush them with the sauce that remains in the bowl after marinating the product. After 25-35 minutes, the kebab should become completely soft and acquire a pleasant blush.
After preparing the chicken wings in honey-tomato sauce, they are placed on a large dish and immediately presented to the table. It is advisable to eat this lunch with a lot of greens and a side dish in the form of french fries.
Surely many have heard that chicken kebab in the oven is in no way inferior to a dish made using hot coals. Of course, such a dinner does not have the smoky taste and aroma that is inherent in classic barbecue. But if you don’t have the opportunity to go out into nature, then barbecue of chicken hearts in the oven will serve as an excellent alternative to a camp dish.
So what ingredients do we need to make said lunch at home? In fact, there is nothing difficult in preparing such a dish. To make it, you need to purchase the following products:
Before you do this unusual dish in the oven, should be thoroughly processed chicken giblets. Frozen hearts are thawed, and then washed and unnecessary veins and ducts are removed. After this, the offal is laid out on a towel, dried and placed in a deep bowl.
To make chicken heart kebab as tasty and aromatic as possible, it should be marinated. To do this, combine olive oil, soy sauce, table salt, tomato paste, ground pepper and suneli hops in one bowl. The resulting mixture is placed on the hearts and mixed thoroughly. In this form, the offal is covered with a lid and left at room temperature for 60-90 minutes.
To get real kebab in the oven, it is recommended to place chicken hearts on wooden skewers. This can be done in any way (along or across).
As soon as all the giblets are strung on peculiar skewers, they are laid out on a baking sheet, where baking paper has been laid in advance. If desired, this dish can be cooked on a wire rack. However, you will have to install a tray down onto which the juice of the hearts will drain. By the way, you can pour a little liquid smoke into it. In this case, the kebab will be more aromatic and tasty.
After the offal is placed in the oven, close it and set the temperature to 190 degrees. With this mode, the kebab is cooked for half an hour. In this case, the chicken hearts should become soft and rosy.
Having prepared chicken kebab at home, it is immediately presented to the table. To do this, wooden skewers with hearts are placed on a flat dish decorated with lettuce leaves.
It is advisable to eat such a lunch together with aromatic sauce or some kind of side dish. Chicken hearts go perfectly with potatoes, as well as fresh vegetables and herbs. Bon appetit!
