How to cook chicken kebab: the best marinades and all the subtleties of the process

How to prepare meat

Chicken drumsticks, thighs and wings are ideal for barbecue. Breast is also used, but it is slightly drier than other parts of the bird.

Choose quality chicken. The meat should not smell unpleasant, be sticky and covered with blood or mucus. When pressed, the hole in the pulp quickly levels out.

The thighs, shins and wings can be left intact. This is especially convenient if you are cooking shish kebab on a wire rack. The breast should be cut into 4–5 cm pieces. Whether or not skin and bones are removed from the chicken is a matter of taste.

If you want to chop the legs into large pieces, you still have to get rid of the bones.

How to pickle chicken

Marinade will make the kebab more aromatic and tasty. Young meat will take only 30 minutes, and old meat - at least a couple of hours.

Too long preparation of chicken is useless. Although, if necessary, any meat can be marinated all night or even a day in a cool place.

All ingredients in these recipes are calculated for 2 kilograms of meat.

1. Kefir marinade

How to cook chicken kebab: kefir marinade

The meat marinated in it will turn out to be especially tender.

Ingredients

500 g of onions;
2-3 cloves of garlic - optional;
3 tablespoons of vegetable oil;
salt to taste;
seasoning for chicken - to taste;
500 ml of kefir of any fat content;
1 bunch of parsley.

Preparation

Chop the onion into rings and chop the garlic. Add vegetables, oil, salt, seasoning, kefir and coarsely chopped parsley to the chicken and stir. Remove the greens from the meat before placing it on the fire.

2. Soy-ginger marinade

How to make chicken skewers: soy-ginger marinade

This recipe will give the meat a pleasant spice.

Ingredients

5-6 cloves of garlic;
a piece of fresh ginger about 5 cm in size;
150 ml of soy sauce.

Preparation

Chop the garlic and peeled ginger with a knife or blender. Add soy sauce and meat to them and stir.

3. Honey mustard marinade

How to make chicken skewers: honey mustard marinade

The kebab will have a spicy sweetish taste and golden brown crust.

Ingredients

3-4 tablespoons of honey;
2 tablespoons of mustard;
4 tablespoons of vegetable oil;
salt to taste;
ground paprika - to taste;
ground coriander - to taste;
2 onions.

Preparation

Combine honey, mustard, butter, salt, paprika and coriander. Add the chopped onion and chicken into rings and mix thoroughly.

4. Lemon marinade

How to make chicken skewers: lemon marinade

The shish kebab will acquire a bright aroma and light sourness.

Ingredients

800 g of onions;
salt to taste;
a mixture of peppers to taste;
3-4 lemons.

Preparation

Add the onion rings, salt, pepper and lemon juice to the meat and mix well.

5. Marinade with kiwi

How to make chicken skewers: kiwi marinade

The sour fruit will make the meat very tender and juicy.

Ingredients

500 g of onions;
4-5 kiwi;
salt to taste;
ground black pepper - to taste.

Preparation

In this composition, you cannot leave the meat for a long time, otherwise it will become too soft. Marinate the chicken for no more than 1-2 hours. Or add kiwi to meat no earlier than 1-2 hours before frying.

Grind the onion and kiwi with a blender. Add salt, pepper and chicken to them and stir. You can add other seasonings to your liking.

How to fry chicken skewers

Large pieces of poultry are easier to cook on the wire rack, while cut meat can be skewered. Place the pieces not too tightly to each other, otherwise they will not fry.

When the coals in the grill are burned out and covered with white ash, you can lay out the meat. The first 3-5 minutes you need to turn it over often. Then do this every 2-3 minutes.

The cooking time of the kebab depends on the size of the meat pieces. The chopped flesh can be removed after 10-15 minutes, and the larger pieces will cook for 5-8 minutes longer.

Check the readiness of the kebab by cutting it with a knife. If clear juice comes out, it's time to remove the meat from the heat. An uncooked piece will have a reddish liquid. Do not overdo the kebab: chicken is easy to dry out.