How to marinate kebab from chicken. How to marinate chicken for barbecue: Swedish and savory recipes. Shashlik z kurki – savory marinade for meat kurki z otstom and tsibulya

Good afternoon. We recently discussed the topic and the weather is already approaching, so that the herbal saints can go along with traditional barbecues in nature. So let’s expand on the topic today and discover a number of classic ways to soak a chicken.

And once again I don’t want to talk about foldable marinades (about which I’m ready to garnish the article), but I would like to remind everyone of the simple and familiar methods of preparing cheese, mayonnaise and kefir.

All these ingredients, which are always at hand and when deciding to lubricate the kebabs, were born together, they will ensure the simplicity and fluidity of soaking.

Marinating chicken shashlik in Otti

The classic ottovo marinade is ideal for marinating stegenets, stegon, tenderloin or dumplings. Just any part of the chicken, around the breast. It requires one more secret ingredient. Ale about the price is lower.

Ingredients:

Chicken meat for brushes - 2 kg.
1 large cibulin (200-300 g)
Melenium pepper
Ocet 6% - 100 ml
Sil – 1 tsp. with a glass

Preparation:

1. The preparation is even simpler: Place pieces of chicken meat in a bowl, add the sirloin, cut into slices and grind black pepper until relished. After this, you need to mix it thoroughly, thoroughly, so that the juice is added.

Who wants to do this kind of thing: you want to deprive the fish of whole rings, and then put them on a skewer. This is incomplete. Think of the tsibul in the marinade without harming it, but marinate the tsibul for skewers with okra

2. Having mixed the meat with the zibule, pour in the cetacean and mix again.

Here, too, there is a widening gap: for fear of going too far with the food, you may end up underdoing it. Don't be afraid. 6% oset does not burn the meat. And if you are experiencing problems with the shank, then it is better to increase the amount of squash in the recipe, and add more flavor to the amount of 1 tablespoon.

If you simply marinate the cibuli in the marinade, then the cibuli can be used as much as meat. Then for 3 kg of chicken you get 3 kg of tsibula.

And our ottovy marinade is already ready. Now you need to put the meat under pressure and cook for 2 years.

Otset-record holder among marinades for the smoothness of readiness. The meat always comes out soft and juicy, because the ocet effectively breaks down the meat fibers.

3. Done. You can put the meat on skewers and put them on the grill.

Cooked chicken fillet in a marinade with milk so that the meat is juicy

The problem of preparing chicken fillet (no matter how you look at it, not just for barbecue) is for someone whose meat is even better. To be great without fat. And during the cooking process it becomes dry and not moist. To avoid this, when marinating breasts, it is recommended to add olive oil to the marinade.

Ingredients:

Chicken fillet - 3 kg
Cybula ripchasta - 2-3 kg
Strength: 1-1.5 tbsp. l.
Ocet 9% - 3 tablespoons
Roslinna oliya - 1 tablespoon
Sumish of peppers - 1/2 teaspoon

Preparation:

1. Chicken fillet is cleaned as much as possible from the spilt and cut into large pieces so that you can manually place them on skewers. The chicken is passed through a meat grinder, or mixed as thoroughly and thoroughly as possible with the breast.

2. Then add salt, pepper, ocet, olive oil, mix again and marinate for 3-4 years.

After the specified time, the meat must be cleaned and removed, otherwise it will be bitter. If the marinating takes place on a large quantity of cibul, the meat will last for no more than 4 years.

The simplest option is to rinse the meat under a stream of cold water, place it in a clean bowl and add a couple of tablespoons of olive oil. With such a look you can calmly wait for the right time.

Kurka shashlik: marinade with mayonnaise

I’m telling you a simple recipe to prepare the marinade for 5 bucks. The main component will be mayonnaise. As you know, mayonnaise is made up of honey, oil, eggs and mustard. These are the miraculous ingredients that will make your chicken even more delicious.

Ingredients:

Chicken stitches - 2 kg
Sil - 1 tsp
Pepper – 0.5 tsp
Mayonnaise - 5-6 tbsp
Cybula ripchasta - 2 pieces of medium size

Preparation:

1. You need to prepare a marinade for the head. For this, add salt and pepper to the mayonnaise and mix thoroughly.

2. Then take out the unfrozen steak and carefully coat it with marinade.

Meat for barbecue must always be either fresh or completely frozen. Poorly frozen meat, rottenly marinated and not soaked as required: it will burn, and in the middle there will be no sirim. This is an important moment, take it seriously

3. Place the steak in a bowl, add the cibul, cut into slices and mix thoroughly.

In this case, there is no need to apply pressure to knead the tsibul. The wine is needed not for pickling, but for adding flavor.

4. Let the meat marinate. The chicken is marinated quickly and, in principle, it will be ready before frying within a year, or at least it will sit for at least 3-4 years.

The most delicious recipe for chicken dumplings with mayonnaise, ketchup and chasnik

You know, this is such a simple recipe that I have already added all the ingredients to the name. If you dare to prepare such a marinade, then you will prepare the chicken just like this. Because it's really delicious.

Ingredients:

Kriltsa - 2 kg
Chasnik - 10-12 cloves (those who like this can safely increase this amount 2 times)
Sil – 1 tsp. with a glass
Ketchup - 250 g
Mayonnaise - 250 g

Preparation:

1. Next, past the crust, press the chasnik to them through a press or rub it on a fine grater, add salt and thoroughly mix everything so that the chasnik aroma seeps into the skin.

As you understand, it’s better to work in latex gloves, otherwise your hands will seep in the aroma of the watchmaker no worse for the porch.

2. Now add mayonnaise and ketchup and mix again.

There's not a lot of meat on the dumplings, and the one over there is even thinner. Therefore, you can grease the dumplings cooked in such a marinade for 30 minutes.

Video about how to cook kebab with chicken and kefir

I don’t know too many people who like to use kefir marinade. And this time the trigger in such a marinade comes out, in my opinion, as a hireling.

As you know, in order to prepare kebab from chicken, it is not at all difficult to fuss with complex marinades and add honey, mustard or soy sauce. It’s bad enough to prepare the chicken, but you still need to try hard. So adjust the proportion of ingredients in recipes and you will always end up with soft and juicy chicken on skewers.

I thank you for your respect.

How can you prepare kebab from chicken fillet so that it is juicy and savory? This article will help you not only give up on nutrition, but also give you the opportunity to discover a number of delicious recipes. You will learn about all the secrets of cooking chicken meat and, of course, you will learn something new for yourself that you had not thought of before.

Chicken shashlik – TOP 5 most delicious recipes

Looking forward to the holiday, you may be inspired to try something new. Would you like to know what else you could do to delight your guests with incredible relish? Ale new - don’t make the best of the old. Today we have prepared for you the TOP 5 recipes for shashlik with chicken fillet. It’s very easy to prepare marinades for this, and the kebab, when marinated with them, will immediately come out soft and juicy.
We suggest you skip all the steps and immediately move on to preparation. It is significant that the recipes are presented in the text not for significance or savoriness, but simply in order. Let's go!

Option for marinade No. 1

As a matter of fact, every person would like to cook shish kebab from fillet with a marinade of sweet honey and salted soy sauce. You can marinate not only chicken, but also pork and yalovic in such a sumisha. The marinade has a licorious taste, but the taste is not tart. Zagalom, what do you say? Prepare it and try it yourself.

To prepare chicken fillet kebab with soy sauce and honey, you will need the following products:

chicken fillet – 1 kg;
soy sauce – 150 ml;
honey - 1 tbsp.
chasnik – 3-4 cloves;

Let's get ready a little:

Wash chicken breasts, remove any spitting, veins, fat, and dry with a paper towel.
Cut into skewers and transfer to a bowl.
Add soy sauce to the chicken, melt a spoonful of honey, squeeze a chasnik, and all the basil spices. Mix well, put in the refrigerator and marinate for an hour (can be stored overnight).
It is best to prepare such kebabs on skewers (wooden skewers). Thread the skewers onto them, and then send the mini-skewers to the fire and to the fire.
The chicken is ready for 15-20 minutes. Don't forget to turn it over gradually so it doesn't burn.

Option for marinade No. 2

The best way to cook shish kebab with fillet is also popular among the rich gentlemen. Without prelude, just prepare the necessary ingredients:

chicken fillet – 1 kg;
chasnik – 6-7 cloves;
olive oil – 4-5 tbsp;
a variety of greens (creep, parsley, cilantro, etc.) – to relish;
salt, pepper, spices - to taste.

Let's take a look at the stages of preparing a tasty kebab:

The chicken is thoroughly washed, cleaned and cut into portions.
We chop the greens. The clock can be cleaned and also rubbed, or passed through a press.
Mix all the first ingredients, add olive oil, salt, pepper, spices. Just squeeze the chicken with your hands and place it in the refrigerator to marinate. The prepared food needs to stand for several years until overnight.
You must thread the marinated fillet onto a skewer. Place the kebab on the fire.
Khvilin chicken is cooking 17-23. Don't forget to turn it over.

Option for marinade No. 3

Another popular marinade for chicken is mayonnaise. It is often used not only to grease the meat on the fire, but also for baking in the oven or in a frying pan. Zagalom, this recipe is also very simple, for this you need to prepare the following products:

fillet – 1 kg;
cibulina – 2 middle heads;
mayonnaise – 150 g;
salt, pepper, spices - to taste.

Let's look at how to prepare kebab with chicken fillet and mayonnaise:

I wash the breast again, clean it and dry it. Cut into slices and place in a bowl.
Add mayonnaise to the meat and mix.
Clean the cibulka, and then cut into rings. Also add more to the chicken. Mix again. Season with salt and pepper and let sit in the refrigerator for a couple of years.
Thread the bird's pieces onto a skewer, draping them around the tsibule.
Grease about 20 quilins, gradually turning them over, until the crust is golden brown.

Option for marinade No. 4

You can cook chicken on the grill by marinating it in ketchup. Give it a spicy taste from the fire. Before speaking, you can replace ketchup with your favorite tomato juice or tomato paste. Prepare everything you need:

chicken breast – 1 kg;
ketchup – 150 g;
salt, pepper, spices - to taste.

Let's start cooking:

First of all, you need to wash the chicken, clean it, and cut it into skewers.
Add ketchup, salt, spices and pepper. Mix well, and then let marinate for 5 years in a cold place.
Thread the pieces onto a skewer and grease them.
As in the previous methods, it takes about 20 minutes to prepare the herb. Don't forget to turn it over, otherwise the chicken will burn.

Option for marinade No. 5

The last recipe for today is chicken in sour cream and mustard sauce. To prepare you will need:

fillet – 1 kg;
low-fat sour cream – 250 g;
mustard (dizhonska) - 3-4 tbsp;
chasnik – 4 cloves;

grated white horseradish – 1.5 tbsp.
rare honey – 2 tbsp.
salt;
pepper, spices - to taste.

Let's take a look at the steps of preparing the chicken, croque by croft:

We wash, clean, and dry the meat. Cut into pieces and transfer to a deep bowl.
In a bowl, add sour cream, mustard, pressure chasnik, grated white horseradish, honey, and all the necessary spices. Mix well, and then let the chicken stand in the cold for a couple of years.
Now all you have to earn is to thread the skewers onto skewers and prepare the skewers. That’s how it’s done.
You need to lubricate it a little more - 25 hvilin, ale on a weak bake. Don't forget to turn it over.

As you know, we prepared recipes for you literally with great relish. So, just choose the one that suits you, and prepare for satisfaction for yourself, your homeland, and your loved ones.

It is important to note that chicken kebab is a budget-friendly version of the herb cooked with vugilla. And it’s true. Poultry meat is much cheaper than pork, lamb, veal and cowhide. Ale, no matter what, the chicken shish kebab will always come out even more juicy and savory.

There are literally no ways to get this kind of herb before the holiday or funeral table. When it tastes good, place the shish kebab in the marinade.

In this article, we will present you with a number of options for how you can soak meat for further brushing on vugilla.

Vibir meat

What part of the bird needs to be cured so that you have a more delicious and juicy kebab? As a rule, for this you take chicken breasts, legs, flanks, white meat or lamb. If the backs and necks of a bird are worn out, then the stench is not suitable for such cleaning, since there are so many brushes.

It is impossible not to say about those that it is even unexpected to come out of shish kebab from smoking hearts and shanks. However, not all gospodarniks relish the meal. Therefore, we wanted to discover a number of ways to prepare meat herb with vugilla.

The simplest recipe for chicken shashlik

The simplest thing to prepare is the shish kebab, which is used to cook white poultry meat. Such grass comes out even more tender, juicy and savory.

Yak zrobiti chicken kebab on skewers? Why do we need an upcoming set of products:

medium-fat mayonnaise (preferably olive) – 150 g;
kmin of drying - ½ dessert spoon;
large chicken breasts - 4 pcs.;
kitchen salt – 1.5 dessert spoons;

We pickle and marinate the meat

Before marinating the chicken kebab, carefully prepare the poultry meat. If the breasts were frozen, they should be thawed and washed. When doing so, carefully tidy up the skins and brushes. If there is any pulp left over, then cut it into large pieces. It is also good to carefully clean the cibulins and shake them with thick rings.

After the meat has been trimmed, place it in a bowl, and then moisten it with kitchen oil, dried cumin, mayonnaise and ground pepper. After thoroughly mixing all the ingredients, add cybula rings, cover with a lid and leave for 1-2 years. During this hour, the meat can marinate well, becoming soft and aromatic.

Thermal dressing

After marinating the yogurt meat, carefully thread it onto large skewers with thick rings of cibul. Then place the herbs over the hot wugillas and cook for about 20-25 hvilins. To ensure that the poultry meat is golden brown and soft, turn it over and quilt regularly so that it does not burn.

Once the shish kebab with chicken breast is ready, remove it from the grill and place it on a large plate, garnished with green leaves of salad. Before the table, such a meal is served with fresh vegetables and any other side dish.

Robimo shashlik with chicken stegenets

We learned more about how to cook chicken shashlik on skewers. If for such a herb you relied not on poultry meat, but on steak, then you will need the right skewers. Let's talk about everything in order.

For the recipe for chicken shish kebab, it’s best to try it if you want to cook a simmering and savory herb, but don’t mind wasting a lot of kebab. To implement this option, we need the following products:

Chervone wine on solodka – 150 ml;
dried rosemary - ½ dessert spoon;
okosta chicken veliki - 6 pcs.;
kitchen salt - 1.5 dessert spoons (add for your taste);
white cybula - 2 middle heads;
chalked pepper - a handful of pinches.

Meat harvesting and marinating process

How to marinate chicken kebab from the okistiv? For the cob, it is necessary to trim the meat. I will completely defrost it and wash it well. Next, the scraps are cut into stitches and strands (they must not turn out very big). After this meat product, place it in a deep bowl and begin marinating. To do this, peel the heads of the tsibula and rub them on a fine grater. Once the porridge is removed, add ground pepper, dried rosemary and kitchen herb to the meat.

Having mixed all the ingredients, cover them with a lid and remove them for 60 minutes. About an hour before the meat, pour in a few drops of red liquorice wine. After mixing the products again, leave them at room temperature for 1.5 years.

How to cook properly?

Chicken kebab from the oksti must be cooked over a very hot vugilla. For this purpose, carefully place the stegent and gomilka on the skewers and stitch them so that they do not have ends that hang down.

Considering that such a shish kebab turns out to be great, grease it with a little more, the lower option. After placing the skewers on the grill, the grass needs to be cooked for 35-40 lengths. When this happens, carefully turn the meat over so that it browns well and does not burn. Before speaking, we did not begin to remove the skin using this method.

As soon as the chicken shish kebab is cooked, it is removed from the grill and removed from the skewers. It’s best to enjoy this herb when it’s hot, both from boiled potatoes and a lot of fresh greens.

Cooking kebab from chicken dumplings

From the frozen chicken dumplings, the shish kebab will always come out lower and more juicy. When you do this, it’s important to use the honey-tomato marinade. With him, the grass will bring an unpretentious relish and an appetizing gloss.

So how do you make kebab from chicken dumplings? For what do we need:

fresh chicken chicken - 10 pcs.;
khmeli-suneli – 2 dessert spoons;
olive oil - 2 large spoons;
salt, black pepper - add to your taste;
fresh honey – 1.5 large spoons;
tomato paste - 2 large spoons;
green cibula - 1 large bunch.

How to properly trim and marinate meat?

First prepare marinated chicken kebab, prepare the meat product properly. The chicken will be thoroughly defrosted and washed well in cold water. If there are hairs on the skin, burn them over a hot fire.

There is no trace of cutting the chicken meatballs. If you realize that such pieces are too large, they can be divided into 2 parts.

After the meat has been trimmed, dry it with paper towels and place it in a deep bowl. Then proceed to prepare the marinade. For this, in one bowl, combine olive oil, fresh honey, kitchen salt, hops-suneli, tomato paste, black pepper and chopped green cibul.

Once removed, place them in front of the crust and mix them well. Having crooked the meat product, deprive it of 60-180 hvilins. During this hour, the chicken must be marinated, adding a pleasant aroma and color.

Cooked on the grill

Considering that the chicken wings need to be finished with the bone parts of the bird, it is better to smear them not on skewers, but on the original barbecue strainer. Place on the grill, over a hot grill, and then place the pieces of meat across it.

Regularly turn the dumplings, vikory and tongs, periodically brush them with sauce, which will be left in the bowl after marinating the product. After 25-35 minutes, the kebab becomes soft on the outside and has a nice blush.

Having cooked the chicken dumplings in honey-tomato sauce, place them on a high simmer and serve immediately. This meal should be enjoyed with plenty of greens and a side dish of French fries.

We're preparing a delicious kebab at the oven

It’s melodious, who feels a lot about those who have a smoked shish kebab in the oven and don’t sacrifice anything to that herb, which is to fight for the vikorstans of the hot vugill. Obviously, such a meal does not detract from the taste of serpanka and the aroma that is attached to a classic barbecue. If you don’t have the ability to go out into nature, then a kebab with smoking hearts from the oven will become a wonderful alternative to going out.

So, what components do we need to make fortunes in the minds of our home? In fact, there is nothing complicated about the herb prepared this way. To earn money, you need to add the following products:

salt from the kitchen, hops-suneli, chalked pepper - add for your own special taste;
chicken hearts (if possible, cook too large) - 400-600 g;
soy sauce - approximately 100 ml;
tomato paste – 1.5 large spoons;
olive or other olive oil - 2 large spoons.

Preparation of the main product

The first step is to create such an unavoidable herb in the oven, then carefully process the chicken offal. Frozen hearts are thawed, and then washed and unnecessary veins and ducts are removed. After this by-product is placed on a towel, dried and placed in a deep bowl.

To make the shish kebab from the chicken hearts as juicy and aromatic as possible, marinate it thoroughly. For this, combine olive oil, soy sauce, kitchen salt, tomato paste, chalk pepper and hops-suneli in one bowl. Once removed, add to the heart and mix them well. For this look, cover the offal with a lid and leave it at room temperature for 60-90 minutes.

How to shape kebab from the heart and cook it in the oven?

To remove the fresh kebab from the oven, it is recommended to place the chicken hearts on wooden skewers. Robiti can be done in any way (crosswise).

Once all the telbukhas will be strung on separate skewers, they are placed on a sheet on which the baking paper is placed behind. If it is a bagan, then such a herb can be prepared in the gardens. However, you will have to place a tray down on which the heart will flow. Before speaking, you can pour a little rare smoke into it. This type of kebab will be aromatic and tasty.

After the offal is placed in the oven, close it and set the temperature to 190 degrees. In this mode, the kebab is cooked for a long time. With this, the smoking hearts become soft and rosy.

How and with what should I serve it before dinner?

Having prepared the chicken kebab at home, it is immediately served to the table. For this, wooden skewers with hearts are placed on a flat piece of grass, decorated with lettuce leaves.

Such a meal must be enjoyed with a flavorful sauce or some kind of side dish. Chicken hearts are ideally paired with potatoes, as well as fresh vegetables and herbs. Delicious!

Hints on how to marinate chicken for barbecue will be useful to everyone who loves to cook tender, aromatic meat in the open air. Today there are a number of other marinade recipes for chicken that can be used to color the juice and enhance the life value of the herbs. The best of them are collected from our collection.

The classic recipe includes a minimum of ingredients. Ingredients: 2 chicken carcasses, 6-7 cibulin, a mixture of black and red ground pepper, with relish.

Chickens are cut with average pieces. The skin is smeared with salt and pepper.
The cibulins cut themselves with sweets, after which they knead their fingers to release the juice.
Place meat on a pillow of vegetables. Next, the prepared products are rolled into balls.
The cibul will finish “leading” first.

Marinate the masa under the lid in the cold for 3-5 years.

Z dodavannyam otstu

This option can be called another traditional recipe. Most often, kebab from chicken is soaked with added water. Ingredients for 1.5 kg of poultry: 8 large spoons of purified water, kitchen salt, 2-3 cibulini, a large spoon of tsukru, 4 large spoons of table otstu.

The chicken is washed, dried and cut.
Salt the skinned meat shank and place it in a deep bowl.
The cybula is rubbed onto a large grater, after which it is mixed with chilled water. The marinade is topped with zukor and ocet. Chicken is poured into it.

It’s good that it came out, after trying all night.

Z tsibulya

The chicken is vikorista in order to soften the chicken fibers, make the poultry tender, soft, and imbue it with a unique aroma. You need to take the sheep from the great number. Ingredients for 1 kg of chicken: 600 g of white chicken, special seasonings for barbecue, salt.

The trigger is cut into great pieces.
The whole tsibul is cleaned, washed and rubbed on the great third. The vegetable mass is sprinkled with seasonings and salt, after which it needs to be completely coated with meat shanks.
It’s enough for the chicken to sit in the marinade for a year.

To ensure that the tsibul does not burn during the preparation of the shish kebab, it is discarded from the meat pieces with a penzlik right before the greasing.

Tomato marinade for chicken

This marinade will add a special flavor to the herb. Ingredients for 6 chicken gomilkas: a large spoon of mustard, 130 ml of tomato juice, 2 large spoons of spicy dry herbs, salt and pepper.

The chicken folds into a wide, capacious bowl. The top is sprinkled with dry herbs and sprinkled with pepper. Now immediately coat the clothes with mustard. This also softens the meat.
I forgot to pour tomato juice over the shish kebab and reserve it for at least 4 years.

If possible, marinade the chicken for 8-9 years.

With mayonnaise

The richer the mayonnaise, the tastier the marinade. Ingredients for 6 chicken stegenets: 8 large spoons of soy sauce, 220 g of mayonnaise, large spoon of apple otsu, 2 small. spoons of any seasoning, salt|salt|.

The Stegnas are hacking at each other. Homilka is added to them. Also, be careful to take away the skin, as it may burn strongly on the vugilla.
The prepared pieces are placed in a saucepan.
For the marinade, mix the sauce, seasoning and mayonnaise. Because of this, we need to be careful. Masa with soy sauce is easy to over-salt.
The amount that came out falls onto the chicken.
Ideally, the varto should be kept from the new bird for the entire night. The minimum term is 3 years.

This marinade recipe can be perfected by adding tomatoes without skins.

With lemon and an hour

The spicy marinade is especially suitable for people. Ingredients for 700 g of chicken: 4-5 teaspoons, 3 large spoons of lemon juice, red cibulin, salt, a pinch of sweet paprika, cinnamon and cumin.

All seasonings are eaten and poured with lemon juice. That's where the irritating clock is spreading.
The chicken pieces are placed in a deep bowl and sizzled with thin rings of tsibula.
The meat is poured with marinade and left for a few years in the cold.

Lubricate shreds of red marinated salmon together with the chicken.

Original wine marinade

For barbecue marinades, consider using red wine. It is best to choose a dry drink. Ingredients for 2 kg of chicken: 350-370 ml wine, 2 lemons, 4 cibulini, rosemary, salt, chalked black pepper.

The chicken pieces are placed in an enamel bowl. It’s best to rub them with salt and pepper.
For the marinade, third the cibul on a large third. Until then, pour out both lemons, wine, and add rosemary and herbs.
Pour the marinade over the bird and mix well.
Let the kebab steep for at least 2-3 years.

Instead of red wine, you can choose rye wine.

Recipe with soy sauce

Any additives in the sauce will be interesting. It’s better to quickly go with the classic version. Ingredients for 2 kg of chicken: 680 ml water, 2 large spoons of soy sauce, 80 ml lemon juice, 3 small. spoons of salt, 35 g of black ground pepper, 4-5 chasnikov chasochok.

It is very easy to prepare such a marinade. To do this, you just need to add all the specified ingredients to the water.
The clock is first passed through the press.
Shashlik should be marinated for at least 3 years.

It turns out to be a particularly tasty herb when you don’t just pour the trigger into the crazy beast, but inject a small amount of it into the skin with the help of a syringe.

On mineral water

The mineral water is gassed. Come and drink salty salts. Ingredients for 2 kg of chicken: 970 ml of mineral water, 3 white cibulins, a large spoon of refined olive oil, salt, black pepper.

The mineral water combines with the oil.
The pieces of meat are rarely poured.
Salt, pepper and broccoli rings simmer on top of the ingredients.
After thorough mixing, the kebab is placed under pressure in the cold.

The minimum marinating hour is 3 years.

On kefir

Full-fat kefir is used to coat the chicken with the bottom. Products for 1.5 kg of poultry: a splash of kefir, a pair of chasnik cloves, 2-3 cibulins, salt, a special mix of seasonings for barbecue.

The chicken is washed, dried and divided into portions.
Salt the skin, rub it well with seasonings and a thin chasnik.
The chicken pieces are sizzled with cibul, cut into rings.
It was time to fill the warehouse with kefir and mix. The container with the shish kebab is covered with polyethylene melt.

Chicken marinated with kefir lasts at least 3-4 years. Ideally, no time at all.

Shvidky marinade for shish kebab with chicken

If you need to prepare the chicken before frying it as quickly as possible, cook it quickly with this recipe. Ingredients for 3 steps: 3 large cibulini, salt, 2 large spoons of wine otto.

Portioned chicken pieces are salted.
The cibula rarely forms thin rings and dries up to the bird.
All ingredients are poured with milk and mixed well. Before speaking, instead of wine, you can substitute the apple component.

It is enough to marinate the masa for no more than 1.5 years.

For smokers, krill with beer

The ready-made shish kebab will become a wonderful snack until the kick-off. Products for 1 kg krill: 1 tbsp. bright light beer, a large spoonful of chopped coriander, red hot pepper on the tip of a knife, a large spoonful of Adigean salt.

Wash and dry the servettes with paper krill and pour cold beer.
The masa is salted, coriander and red pepper are added to it.
After mixing, the chicken is left in the cold for a few years.

You can get this recipe from the oven by placing it on an oil sheet.

Mustard-lemon marinade

Another long-term marinade for chicken shish kebab is also prepared using fresh lemon juice. Ingredients for 2 kg of chicken: a large spoon of soy sauce, a glass of mustard and natural bejelly honey (rare), 2 hourly slices, 2 large spoons of olive oil, universal seasoning for meat, salt.

Mix soy sauce and olive oil in a deep bowl.
The Mayday marinade contains mustard, honey, crushed spices, salt, and seasoning.
The chicken is cut into large slices, mixed and dried with a paper towel.
The chicken pieces are watered with the spicy madness that has come out. The birds are marinated for at least 8 years.

It’s delicious to cook this chicken either on skewers, on the grill or in the oven. In case of an emergency, the tender grass would be far away.

Kurka shashlik – you wonder what could be simpler? However, in order for this herb to be truly aromatic, appetizing in appearance and tasty, it is important to follow a number of culinary subtleties.

Beforehand, we need to decide how to marinate the chicken for the barbecue. It’s up to you to select the appropriate marinade so that your kebab will be tender in consistency and tasty. Also, do not forget that different parts of the chicken carcass (breast, lamb, legs) should be soaked in different ways before marinating.

This culinary technique itself transforms kebab into simple greased meat. To marinate the kebab from the chicken means to give it that very kebab “trick” for which this herb is so valued among gourmets.

Begin to marinate the first nizh, it is recommended to choose the right chicken meat for the barbecue. The best way is not to freeze the kupuvati, but to chill the trigger. The most suitable option would be to cool the carcass with wagon until one and a half kilograms. The chicken is small in size and contains meat and meat.

If you added fillets or a whole carcass in a frozen state, then they need to be defrosted first. It is recommended to defrost in the refrigerator on the middle or lower setting. Shvidka defrost to chop the meat dry and crispy.

After defrosting the carcass, you need to cut it into medium pieces that can be placed on skewers. The whole carcass is perfect for shish kebab; you can also roast steak, steak, chicken breast, or breast. All parts fit perfectly, so that the meat is young.

It is especially important to add marinating, so that the flavor of the meat, its juiciness, and aroma are preserved. When selecting sauces for the marinade, you need to be especially careful, whether you want to cook the meat, whether you want it to be sweet, or whether you want it to be sour.

Chantly, you want to know how to quickly marinate the chicken for the barbecue. We won’t call you back - here are the best recipes for you. Choose anyone!

Yak marinate chicken for barbecue

Shashlik with chickens with tsibule and zucchini

Ingredients:

500g chicken breasts,
1 zucchini,
3 bell peppers,
1 head of cibul,
12 tomatoes yesterday,
1 loaf,
2 tbsp. l. apple otstu,
2 tbsp. l. roslin oil,
2st. honey,
3 leaves of green salad,
1 bunch of parsley,
pepper,
salt for relish.

Preparation:

Thread skewers of breast, bell pepper, zucchini, tomatoes and bread onto skewers. Prepare marinade with olive oil, honey, pepper, salt and herbs. Grease the kebab on the grill, pouring marinade over it. Serve on a leaf of green salad.

Yak marinate krill chicken for barbecue

Kril is a very tasty part of the chicken carcass. Many people underestimate them due to the small quantity of meat. If you properly marinate the krill, the kebab from them will not be perfect. Before that, I’m getting ready to finish the soup, mixed with other chicken meat.

They can be cooked on the surface, or they can be cut in half, so that the stink will be smeared faster. Most people prefer a different method of preparation, since small parts of the carcass are juicy and tender after brushing.

Ingredients:

large chicken wings – kilograms;
soy sauce – 100 ml;
honey, more rare – 15–20 ml;
sum of peppers - one teaspoon;
balsamic ocet – 30 ml;
chasnik – a bunch of teeth;
Gostra mustard – 20 gr.;
seasoning for chicken - a teaspoon without a teaspoon;
refined oil - 30 ml;
salt for relish.

Preparation:

Honey, soy sauce, mustard, finely chopped chasnik, ocet, mustard and oil are thoroughly mixed.

Salt the meat and add black pepper. Enjoy in a cold place. So let the meat soak and the aroma of black pepper oozes through.

Then the chicken is mixed with the marinade and left for another year in a cool place.

For greasing, you need 20-10 quills in storage depending on the temperature of the coal and the size of the dumpling. During the cooking process, the smell will develop a pleasant dark color.

Hawaiian kebabs

Ingredients:

chicken (breast) - 800 g
pineapple - 1 can
red pepper - 2 pcs.
Ocet apple - 1/3 bottle
brown zukor - 1/4 bottle
starch – 1 tbsp. l.
Water – 1 tbsp. l.
Strength behind the relish
Pepper - for relish

What to do:

Slice the pineapple, pepper, and breasts into even pieces. Pour the juice from the pineapple into a small saucepan, add otset, zukor. Bring to a boil. Dissolve starch in cold water, then pour into a ladle. Dati zalishit 2 hvilini until slightly thickened. Pour half into a bowl - this will be the sauce in which you need to soak the kebabs. Sequentially string pineapple, kurka, pepper, pineapple, kurka, pepper. Season the chicken with salt and pepper. Grease either the grill over the grill, the high-speed grill or the grill stand, sprinkled with olive oil. Coat until scored and bring to readiness under the broiler in the oven (5 minutes), periodically brushing with sauce.

If you use wooden skewers, soak them in cold water for 30 minutes so that the skewers do not burn.

Kebabs with chickens and vegetables

What is needed:

chicken carcass - 1.2 kg
chicken hearts and livers - 400 g
Fried tomatoes – 6 pcs.
red cibulini – 3 pcs.
small zucchini – 2 pcs.
sweet green pepper - 1 pc.
pecheritsi - 8 pcs.

For the marinade:

lemon juice - 200 ml
Olive oil - 100 ml + 4 tbsp. l.
gostriya red pepper – 1 pc.
chasnik - 6 cloves

Preparation:

Let's prepare the marinade. Clean the clock and crush it. Remove the flesh from the hot pepper and trim the pulp. Wash the greens and place them on leaves. Mix chasnik, hot pepper, salt in a bowl. Beat 100 ml olive oil with lemon juice, add|add| into a bowl with herbs and pepper.

Clean the chicken giblets to remove any fatty residue and rinse thoroughly. Pull the chicken, cream the gomilki, quilt, wing, cut the breast into large pieces. Place the chicken giblets in a small bowl and pour in 1/3 of the marinade. Place the chicken pieces in a bowl with the marinade until it’s gone. Cover the bowls and put them in the refrigerator for 2 years.

Remove the vegetables and core the peppers. Cut the zucchini all over and then into wide slices. Cut the pepper into large pieces. Clean the zibula and cut into quarters. Move the pecherits, cut their legs. Place the vegetables in a bowl, sprinkle with 4 tbsp. l. olive oil. Soak wooden skewers in drinking water for 10 minutes. Thread chicken, chicken hearts, liver, vegetables and mushrooms onto skewers.

Cook the kebabs on the grill for about 20-25 minutes, turning them often, until golden brown. Serve hot.

Shashlik with chicken fillet

Ingredients:

chicken fillet 500 g
sweet pepper 2 pcs.
cherry tomatoes 8 pcs.

for the marinade:

ocet vinny 2 tbsp. spoons
Oliya Roslinna 2 tbsp. spoons
pepper chalking

Preparation:

To make the marinade, mix the celery, pepper and olive oil.
Coarsely chop the fillet, pour in the marinade and rub 30 pieces of chicken under the lid.
After peeling the peppers, cut them into pieces.
Thread slices of fillet, peppers and tomatoes onto skewers. Brush the kebab over the vugilli until done, turning it often.
Serve kebab with lavash and greens.

Shashlik with chickens with chasnik

Ingredients:

chicken fillet 6 pcs.
Pecheritsa dribni 24 pcs.
leek 3 stems
chasnik 3 cloves
Oliya Roslinna 4 tbsp. spoons
Ruban mint 1 tbsp. spoon
shavliya 3 milks
black pepper

Preparation:

Cut the skin fillet into 8-10 pieces. Cut the white part of the leek into slices 1.5-2 cm wide. Cut the leaves from the neck of the leek.
Place fillet pieces, pecheritsa, shawl leaves and leek skewer on pecheritsa, cherguyuchi.
Mix rose oil with cooked chasnik, mint, salt and ground pepper.
Lubricate the kebab on the barbecue or over the vugillas, brushing with the prepared chasnik mixture, 5-6 shashliks per skin side until ready.

Chicken kebab with walnut sauce

Ingredients:

500g chicken stegenets,
1 zucchini,
1 head of cibul,
100g feta siru,
150 ml natural yogurt,
3st. l. roslin oil,
1 hour l. dried motherboard,
2st. l. grape otstu,
50g crushed leaves,
pepper, salt for relish.

Preparation:

Cut the chicken, zucchini, and cibul into pieces. Add olive, mother, otset, salt and pepper. Stir and marinate for 1 year. Thread on skewers. Grease the grill until done. Z|iz| Serve, mint and yoghurt to prepare the sauce by mixing the ingredients. Place the skewers on a plate, then pour the sauce over them.

Marinade for chicken shashlik - simple recipes

A simple marinade for tenderness and flavor

Beer marinating sauce is ideal for dumplings or chicken thighs. To prepare 1 kg of krill, take:

5 liters of light beer,
3 medium-sized cibulini,
Spices for taste (or even organically combine with the aroma and taste of ginger, mother and coriander).

Place the finished krill in a bowl, sprinkle with spices, and top with sprinkles. Pour in beer and leave in a cold place for 3-4 years.

Yak deliciously marinate chicken for barbecue

Ingredients:

yogurt 250 g
cibul ripchasta 1 goal
chasnik 1 clove
chalk ginger root
1/2 teaspoon
coriander, this day,
cinnamon meleni 2 teaspoons
cardamom 1 pinch
black peppercorns
1/2 teaspoon

Preparation:

Crush the pepper with the flat side of the knife.
Cut the fillet very finely or pass it through a meat grinder. Pass the clock through the press.
Mix all ingredients. Mix with pieces of meat or poultry and leave under cover at room temperature for 2-3 years.

Peanut marinade

hour - 1 piece,
tsibulya – 1 pc.,
peanuts – 2 tbsp. spoons,
Oliya – 1 tbsp. spoons.

Preparation:

Cut the chicken meat into small pieces and rub it with finely chopped cibul, grated chasnik, peeled, greased and roasted peanuts and olive oil. Leave the prepared meat aside, then add salt and pepper. Place the pieces of meat very tightly on skewers or skewers and, constantly turning them, brush them over the hot coals until ready. Serve gostry ketchup before hot shish kebabs.

Marinade based on kefir

Ingredients:

clock - 3 teeth
trigger – 2.5-3 kg.
tsibulya - 3 pcs.
kefir 1% fat – 550 ml.
season - for relish

Preparation:

Vibrate the carcass. For marinade based on kefir, it is better to vikorize the fatty parts of the chicken (gomilka, quilt, kril). Chop the bird into thin slices and remove the skin from behind.
Select a suitable container, place the meat in it, and pour in kefir. Pass the teeth of the chasnik through a press, shake the tsibul with squash, add to the meat.
Add your favorite seasonings, salt and pepper. Mix the chicken with your hands, cover the container with the meat with a plate, place under the pressure (with a splash of water).
Leave the chicken to marinate for 2-3 years. Before frying, do not rinse the meat; pour the marinade over the kebab throughout cooking.

Shashlik with chicken marinade the most delicious juice

As a basis, take five tablespoons of olive oil, two tablespoons of lemon juice. Add some grated cibulin (small cibulin) to them using an additional grater. There, add a teaspoon of salt, zucchini, ground ginger, dried thyme, two cloves, seasoned in a pressed bowl. Add salt and season with ground black pepper.

The finest marinade for shish kebab with chicken

Chop the chicken carcass into approximately 30-40 g pieces, add the shattered cibul. Marinate in citric acid or wine mixture, soaking in fresh meat in the cold for 2-3 years. Thread the poultry pieces onto a skewer and smear them over the vugillas, brushing them with olive oil and pouring the marinade over them. Serve the kebab hot with natural fresh vegetables.

Secrets of marinating chickens

Shashlik, like any other herb, has its own little secrets and delicate preparation. What should you cook, and what’s the best way to get a fragrant, juicy chicken kebab?

Whatever marinade has not been prepared, it is absolutely necessary to cover the pieces of meat thoroughly;
When choosing dishes, it is better to use deep containers with a lid;
More marinades will rise faster and give more flavor when the meat is placed under rotting;
So that you don’t end up with a thick marinade on your hands, you can wrap a bag that contains all the ingredients for the chicken;
A good coward is completely satisfied that the meat is well covered with marinade;
Do not use the same marinade for cooking steak and krill, otherwise you may end up with a dry and tough kebab;
When choosing a marinade, it is necessary to mix the meat that is going to be marinated; the recipe is not suitable for all parts of the chicken carcass;
It is not possible to marinate frozen meat. And it is important to avoid defrosting in a microfiber oven.

We hope that now you know exactly how to properly marinate kebab and chicken and prepare the meat this way in the near future. Delicious!