Shashlik and chicken marinade itself. The finest marinades for the tastiest chicken kebab (the meat will come out soft). Robimo for kvass

Continuing the theme of the “kebab” season, let’s talk about what is no less popular on the herb – the chicken kebab.

Chicken, creamed breast fillet, add to protein-rich dietary products. Chicken contains polyunsaturated acids, which are beneficial for the human cardiovascular system. Vitamins of group B allow you to tone your hair and nails.

In addition, chicken is not only... valuable dietary meat, but also a healthy, affordable product - low cost of the product (it will fit your budget). And kebab with chicken is a wonderful choice for picnics, and just a friendly get-together. It’s difficult to prepare it at home, grease it, or put it in the oven simply. You need to know the delicate steps of how to marinate the chicken for barbecue.

The shish kebab itself will always come out very tender, but if not prepared correctly it may become dry. Therefore, the first time you start cooking shish kebab from the chicken, then choose the right chicken.

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Today, the 14th of June, on Blogger's Day, you will send the message to a special page, so you can download the book for free in just one hour. The book will be available as soon as possible, don’t miss this important moment, grab it right away. This is already more active for cost-free downloading of books. And now let’s turn to our recipes for preparing delicious kebab with chicken.

How to marinate chicken for barbecue so that the dish is aromatic, juicy and tender

The best option would be birds with a weight of 10 weights up to 1 roque and a weight of 900 grams up to 1.5 kg.
As with other types of meat, avoid frozen meat and give preference to refrigerated options first. If you don't know how to cool the chicken, freeze the chicken meat in the refrigerator. Always do not defrost the meat at room temperature, the chicken pieces may lose all their tenderness, and the meat will be rough and dry.
Fresh chicken meat can be tasted for its aroma and tender skin, like a mother's horn. Fresh chicken has a pleasant smell and a slightly sweet aroma.

The ideal part for preparing chicken shish kebab will be quilted. Of course, chicken fillet is also perfect for cooking, otherwise it will be dry. Then marinate the chicken fillet in a juice marinade, you will find that you can get a little less. Don't throw away the krill - they come out crispy, and lovers are ready to give preference to all other “meaty” parts of the bird.
As soon as the skins are worn out, then everything is left to rest, including the savory likeness of that person, who is about to start preparing her own barbecue. The meat with the skin will be noticeably juicier, but there will be a risk of burning of the skin during the hour of brushing on the vugilla.

Lesson 2. Preparation and marinating of chicken pieces for barbecue

Mince the chicken, cut it into portions (bast without brushes and sinew), salt, pepper, add chopped herbs, chopped (crushed) chasnik. Mix everything with your hands, do not marinate. The chicken will soak up the sauce and will be ready in just a day. Next, while following the recipe, add marinade sauce - kefir (yogurt, sour milk).

The chicken is soaked in the marinade and sauce maizhe mittevo. Finish the day so that she absorbs all the best in herself. Soak them with spices and seasonings only to extract the taste, and not to soften the fibers. The only thing I would like to clarify is that it is not recommended to cook this marinade for chicken shish kebab in red wine, but to simmer it in white wine. Otherwise, you should rely on your powerful relish and similarity.

Selection of savory marinades for juicy chicken kebab 2019

1. Lemon marinade for chicken shish kebab

Stock:
1 tooth watchmaker
bunch of greens
2 pcs. lemon
7-8 tbsp. olive oil
salt pepper
Preparation:
In detail, the greens can be cut into smaller pieces, and more juice can be squeezed out of two lemons. Mix chasnik, herbs, lemon juice, black and red pepper, 7 - 8 tablespoons of olive oil and a dash of salt and shake until all the salt is gone.
Add the chicken to the marinade and leave it for 1.5 – 2 years.

Delicious!

2. Marinade for chicken with yogurt

Stock:
2 cibulini
2 teeth watchmaker
0.5 l yogurt, salt,
kmin, cardamom, ginger,
red chameleon pepper

Preparation:

Add some taste to the chicken kebab and white yoghurt (unsweetened). For this delicate fermented milk product, you need to take two cibulins, two chasnik cloves and pass through a meat grinder. Of course, you can quickly use a blender - the result will be exactly the same. Mix the vegetable mixture with yoghurt, add a teaspoon each of mince, ginger, salt, paprika, add a pinch of cardamom and hot red pepper. It takes every few years to marinate the meat. Just put it on a skewer, lubricate it – and enjoy your appetite!

3. Teriyaki marinade for chicken kebab

Stock:
½ tbsp. soy sauce
½ tbsp. ginger powder
4 tbsp. lemon juice
2 tbsp. honey
3 teeth watchmaker
Preparation:
We press the clock and connect it with the ingredients that were lost. Stir the marinade until smooth.
Pour the meat over it, gently pressing the skin so that the meat absorbs more juice and put it in the refrigerator for 3 years.
This type of marinade is wonderfully suitable for birds.

4. Chicken shashlik with citrus marinade

Stock:
1/2 tbsp. lemon juice
1/2 tbsp. juice of lime
1/2 tbsp. honey
1 tooth watchmaker

Preparation:

Mix a glass of lemon juice, a glass of lime juice, add a glass of honey and a small clove of chasnik. ¼ of the marinade is poured into a sealed bag, into which we place the entire prepared chicken and put it away in a cool place for the next day.
Once you have lost the marinade, you will need to pour the marinade over the meat during the cooking process. Kurki kebab with lemon, lime and honey is infused with a delicate, subtle taste. Try cooking and you will enjoy it!

5. Marinade for shish kebab with chicken on minerals

Warehouse: chicken steak - 2 kg, mineral water - 750 ml, lemon - 1 piece, chasnik - 1 head, tsibula - 3 pieces, black pepper, salt, cinnamon - for relish.

Preparation:

Divide the chicken steaks into steaks and rinds, and wash. Coarsely chop the chasnik and stuff it with a skinny piece of meat. With a thickness of 7 mm, cut the tsibul into rings. Pepper and grate cinnamon on the steak (twice more than half the ground pepper). Add mineral water and lemon juice to the meat. Place shish kebab from chicken into an enamel saucepan, scoop out chicken rings from balls. Soak the kebab from the chicken for at least a year, or better yet, for 10-12 years. Grease on skewers or on grates.

6. Recipe for lime marinade with chili for chicken

Stock:
4 teeth watchmaker
2 pcs. lime
4 tbsp. Oliya Arakhisova
2 pcs. bay leaf
1 tbsp. Chebrets
1 tbsp. dried cherries
parsley bunch
carnation
salt pepper
Preparation:
4 cloves to a chasnik, salt and pepper in a blender and bring to a puree. Add a mixture of two limes and stir thoroughly until it separates.
We put the marinade in the refrigerator for 2 years, after which we add cloves, 4 tablespoons of peanut butter, 2 bay leaves, a bunch of parsley, a tablespoon of dry thyme and a tablespoon of dry chopped cherries or currants.
This marinade should be used for chicken - the bird must be marinated for 4 to 6 years.

7. Marinade for chicken shashlik with mustard

Warehouse: 1 tbsp. l. mustard powder, 2 tbsp. l. mayonnaise, 1 tsp. honey, 1 tsp. curry, juice of 1 lemon, 2 - 3 cibulini, salt

Preparation:

The unique taste of bird shashlik comes from the following recipe: mix a spoonful of mustard powder and two tablespoons of mayonnaise, add a teaspoon each of honey and season with curry, the juice of one lemon, mince the tsibula (two to three tsibulas) i). With all this, coat the leather scraps that are lost, throw them away to the animal. Spicy and very sour. It's impossible to escape!

8. Chicken shashlik in orange marinade

Stock:
100 g honey
3 pcs. orange
2 tsp. curry
2 tbsp. l. roslin oil
red chalk pepper for relish
salt for relish

Preparation:
Juice two oranges, cut the third into thin circles.
Pour the legs, quilts, wings or breasts (or you can do them all at once) with orange juice and leave aside for 15-20 minutes.
Combine honey, olive oil, curry, pepper. Mix the mixture together.
Marinate the chicken for 2-4 years.
Place the finished bird in the mold, add orange slices to the animal, brush with marinade again and bake until done. Add a lot of salt before getting used to it.
The recipe for this marinade is perfect for cooking chicken in the oven, as well as for vugilla. The pleasantly light heat joins harmoniously with orange notes and the spice of curry. Blush, golden, luxurious chicken!

9. Pea marinade for chicken

Stock:
1 tbsp. walnuts
3 teeth clock, 1 pc. cibula,
200ml. Roslinne oil
1 tsp. black pepper
Preparation:
Grease a bottle of cleaned hair peas in a dry frying pan. We detail 3 parts of the clock.
Mix all the ingredients (peas, cibul, chasnik, 200 ml of olive oil and black pepper) with the meat and leave in the refrigerator for one year. This is one of the most delicious options for marinade for chicken.

10. Chicken kebab at beer

1 bottle of light beer, 1 bottle of kefir, ginger root, 2 cloves of chasnik, salt.

Preparation:

Juicy and tender to come out of the kebab from the chicken and beer. The recipe for this is simple: mix light beer and kefir in a glass, grate the ginger root, add a couple of cloves of chasnik, salt until relished. Pour the whole mixture over the chicken shanks, leave for a few minutes and cook. Before speaking, regardless of the presence of a boozy drink at the warehouse, it is also suitable for children – it still turns out to be non-alcoholic.

Next, the marinated pieces of meat are strung on the rozhne next to the sirloin, cut into rings. You can also add fresh tomatoes, eggplants and other vegetables together with the essential ingredients when making shish kebab.

If you are about to cook kebab and dumplings, it is best to use skewers on the grill grate, like fillets. The middle, pre-baking hour is to grease the kebab on skewers for 10 - 15 minutes, on the grill for 15 - 20 minutes. The best skewers for lubricating are those whose thickness is about 2 mm and width is about 7 mm. It is easy to remove portioned pieces from them, the stench will not sag under the load of meat.

A simple marinade for shish kebab with chicken in mayonnaise on the grill

Chicken steaks (legs, steaks) - 1 kg
Mayonnaise - 100-150 g
Oliya vershkove - 50 g
Chasnik - 3 cloves
Sil - 0.5-1 teaspoon
Black pepper - 0.5 teaspoon
Parsley for decoration - 1-2 drops

Preparation:

Prepare the products.
Clean the clock and cut into pieces.
Cut the steak into portioned pieces. To strengthen the gomilki, cut the stem into two parts using a brush.

Rub the prepared steak with finely chopped chaska, sizzle with salt and pepper.

Heat the oil. Make a number of cuts and spread with olive oil and mayonnaise.
Stir and leave for 1-2 years.

Thread the chicken pieces onto the skewers. Thread the swatches with a brush along the sides of the brush. Grease on skewers until ready, not forgetting to turn them over every now and then.
Decorate the finished grass with greenery.

Delicious!

Sometimes we can’t get out into nature because it’s raining and snowing. And I really want a delicious, mouth-watering kebab. Sometimes it is important to treat problems with health, but meat is contraindicated for many reasons. Then a chicken shish kebab in the oven or in a frying pan will come to the rescue. At home, such kebab will turn out to be no worse, and chicken meat is recommended by nutritionists to be used as a substitute for kebabs with yavych and pork.

Do you like chicken? Here's another recipe for making chicken for you. Chicken in honey-soy sauce can be greased in a frying pan, baked in the oven, or greased on the grill.

How to cook chicken in sauce in a frying pan.

Stock:
Chicken steak - 1 kg
Soy sauce - 100 ml
Honey - 2-3 teaspoons
Chasnik - 2 cloves
Cybula ripchasta - 1 pc.
Greens - 1 bunch
Roslinna oliya - 30 g
Preparation:

Drain and dry the chicken steaks, cut into portions.

Peel the ribs, drain and cut into thin slices. Mash the greens and chop them finely. Clean the chasnik, finely chop and crush it in the chasnik.

Prepare a honey-soy marinade by mixing honey and soy sauce. Add tsibulya, chasnik and greens. Mix everything well.

Place the chicken in the marinade. Leave to marinate in the refrigerator for 2-4 years, or overnight.
Heat the frying pan, pour in olive oil. The oil is hot | Place the chicken pieces in honey-soy sauce (clean the chicken and greens carefully).

Fry the chicken in honey-soy sauce until golden brown on a large fire (5-7 minutes). Then turn it over and grease it on the other side. Then add the cabbage and greens, add some marinade, stir and cover with a lid. Simmer on low heat for 15-20 minutes, stirring occasionally.
The chicken with honey and soy sauce is ready. Serve with your favorite side dish, greens.

Delicious!

Shashlik with chicken in the oven - shvidko and savory

Chicken meat (stegn, gomilki, krill, brisket) - 1 kg
Cybula ripchasta - 5-7 pcs.
Strength behind the relish
Pepper - for relish
Adjika - 100 g
Mayonnaise - 100 g
Preparation:
Prepare the ingredients for cooking chicken kebab in the oven.
Clean and wash the tsibul. Cut into slices.

Mash and dry the meat. Spend some clothes. Salt and pepper. Leave for 20-30 minutes at room temperature.

Tim spends an hour preparing the marinade for the chicken shish kebab. Place the tsibula in a bowl and lightly crush it with your hands. Add mayonnaise and adjika. Salt and pepper.
Mix everything well.
Cover the meat with mayonnaise. Date to stand 10th century.

Then place the meat in the marinade and mix well. Cover it with a crack. Marinate at room temperature for 4:00, in the refrigerator for 10:00.
Turn down the oven. Place the trigger on the grille. Tsibulyu viklasti na deko. Place the sheet on the middle side, and then on the front side, release the hammer with the trigger.
Brush the chicken kebab in the oven at 200 degrees for 25 minutes on one side, then turn it over and brush on the other side until ready.

The shish kebab is ready in the oven. This kebab is in no way different from the one cooked on vugilla.

Delicious!

How else can you marinate kebab from chicken? Recipe for shashlik with chicken and kefir

And gourmands, for all kinds of hobbies, the “kefir” method.

The process of preparing this herb at home is complicated, but you need to know the subtle steps that will help the sweeteners melt. For example, chicken marinade for shish kebab can be prepared on the basis of not only kefir, ale and natural (without sugar and additives) yogurt, matsoni, and sour milk.
However, be careful that these products have different fat contents and the longer the stench is preserved, the more sour they become. So, for hard meat, choose more sour kefir. It is also necessary to use acid to develop the lower structure of the meat, while preserving the juice.
Another point is the fat content of the fermented milk product. If you chose a dietichne, a little dry breast fillet for the shashlik, then the base for the sauce must be fatty. If you have given priority to the juices, speed up with “zero” kefir.
The marinade for kebab with chicken in kefir is supplemented with traditional spices: chalked pepper (black and red), thyme. However, you can and definitely need to show your imagination by adding all the herbs and seasonings that suit you. For example, thyme, basil, oregano, dry parsley, etc.

If we take a carcass with a carcass of approximately 2 kilograms, then we need 4 medium-sized cibulins, 3-4 cloves of chasnik, salt, spices for savory tastes and a dash of kefir.

Preparation:

Meat the chicken, cut it into portions (bast without brushes and tendon), salt, pepper, add chopped herbs, chopped (crushed) chasnik. Mix everything with your hands, and then pour in the sauce - kefir (yogurt, sour milk). The chicken will soak up the sauce and will be ready in just a day. If you prepared it ahead of time, then store the marinated chicken in a cool place or refrigerator for no more than 3-4 years. If you deprive the meat of the marinade too much, the meat will come out too soft, which is not rich enough.

Grease the smoked shish kebab on the grill or on special skewers, don’t forget to turn it over time after time. This is a universal recipe that can be prepared at home in the oven or in a frying pan. To use skewers, place chopped chicken breast on wooden skewers. Stegna or stegentsa spread on the deck or in a frying pan. Delicious!

How to cook shish kebab with chicken on a shvidka hand. Chicken fillet is marinated in olive oil and spices.

Chicken fillet - 4 pcs.
Seasoning for curki – 1-2 tsp.
Olive oil - 1 tbsp. l.
Strength behind the relish

Preparation:

Remove the chicken fillet and cut into cubes.

Salt the meat until it tastes good. Add olive oil and seasonings, mix well.

Thread small pieces of meat onto skewers, sear them with grub and marinate chicken kebab for 30 hvilins. Brush shish kebab from chicken fillet onto the sieve, on baked vugilla, 10-15 quilins.

Any culinary masterpiece will require a suitable accompaniment, or rather a garnish and other drinks. Our best option may always be a large quantity of fresh herbs, lettuce, tomatoes, and bell peppers. Come early, young potatoes, boiled in their skins or long-grain rice, with spices.

Supplement your meal with a dose of dry, still-dry, red, or even better, white wine. Don’t overdo it, it’s best to get the drink that costs more, or the best value. Delicious!

In advance of our beloved most honored and long-awaited herbal saints, I tried to give in this regard several different recipes for kebab. Experiment with them, share with your friends the options you enjoy. What is your favorite recipe? Write in the comments!

I encourage you to have a delicious kebabs and have a nice picnic with your friends!

I would like to ask you to greet me on my YouTube channel on the 9th of May, the Day of Victory, subscribe to the channel, share on social networks with great holiday videos.

Quote of announcement The most delicious marinade for shashlik with chicken, so that the meat is soft

There are a lot of different spices and natural products that contain acid. The meat, marinated in the marinade, becomes tender and aromatic. For pork and lamb, the marinades are special, more rich, and meat and poultry are tender and delicate. It takes more than an hour to trim the meat, as it is harder. There is no need to put salt directly into the marinade so that the kebab does not end up dry. For these reasons, there is no need to add sour sauce. Homemade kebab come out tastiest and lowest.

On vugillas, poultry meat is cooked more quickly, pork is tender and comes out juicy and tender. The popularity of such a product also increases, especially when a large company is gathered. For a good result, you need to properly prepare the marinade and it’s not at all difficult to work with. There are a lot of recipes and the skin has its own place, you can choose the best one. There are 4 main types of sauce for marinating chicken: with kefir, with otto, with tomatoes and with mayonnaise. The skin has its own taste, it is necessary to try everything to appreciate it.

Preparation of products

To prepare shish kebab from chicken, you can cook almost all parts: breast, butt, flanks and wings. The ale is thin, stagnant and can make the meat even more juicy and savory. If you cook kebab from the sirloin part, then the bits will come out dry, so you won’t want to soak it in the marinade more than the original one. The best part of the chicken for barbecue is the steak, and even the meat is soft and juicy.

It is necessary to remove the skin from all parts of the skin thoroughly. However, you need to work so that the kebab does not burn, otherwise it will add fat to the meat. If you have to choose between frozen and refrigerated, then another option will be best. If you have to process it from freezing, then you need to defrost it naturally, so you don’t lose the taste of the meat. And in the marinade it’s better to substitute lemon juice instead of lemon juice and don’t forget about olive oil.

Classic marinade

So that the kebab with chicken marinade is the most delicious so that the meat is soft in the whole smut, adjust the proportion. The marinade is not difficult to prepare and does not require a lot of expense. You need table mother 9% ocet – 100 grams, tsibula – 500 grams, black and seasoned pepper 10 peas each, bay leaf – 4 pieces, olive – 30 grams, tsukor – 25 grams, salt for relish.

Preparation: peel 100 grams of ribs and cut into blender, cut the excess into large rings. Pick up the pepper and place it aside with a detailed cibul, add|add| instead of butter|mastila| And everything needs to be thoroughly mixed. Then add the zukor, salt and add the table value. For the marinade, you also need to pour in a bottle of cold water and then you can place the chicken meat in it and leave it in the cold for at least 2 years. Shishlik with chicken fillet and oranges in the oven You can give it to the Holy Day.

Shashlik on kefir

To prepare a succulent marinade for shish kebab with chicken for this recipe, so that the meat is soft on kefir, you will need to add 2 kilograms of any chicken (without the skin). Cybuli - 4 pieces of medium size, a bunch of cloves, a bunch of fresh greens, 500 grams of low-fat kefir or similar yogurt, add salt and chalked pepper to taste. If you use chicken fillet for lubrication, it is better to buy a fermented milk product that is fatty.

The chicken must be divided into portions of the same size, put cut chicken into rings, loosened teeth and finely chopped greens. All ingredients need to be thoroughly mixed, sprinkle with pepper and add kefir and yogurt.

Once the kebab is ready, place it in a cold place or put it in the refrigerator for about 3 years or then sift the salt and start baking it on the vugilla. The kebab, prepared in this order, is juicy and very spicy. Various salads are now available, and fresh vegetables are included in the warehouse.

Another recipe for how to cook shish kebab with chicken marinade for the most delicious so that the meat is soft, you can watch the video recipe one by one.

First croc. When purchasing a chicken carcass, rinse thoroughly under running cold water.

Another croc. Divide the bird into portioned pieces, evenly coat the skin with salt, grind black pepper and place in a deep bowl.

Third time. Remove the skin from the pork belly, use a grater to trim it, add it to the meat and knead it.

Fourth crock. Mix kefir with|iz| with peeled sand, cover the container with a lid and marinate at room temperature for at least a year, and then put it in the refrigerator. The kebab will be ready in 12 years.

Fifth Krok. Place the kebab on a skewer and brush until golden brown on the smoldering loaf. It is necessary to periodically turn the baby over so that the meat does not dry out, and also water it with water.

Sixty krok. This means how much kebab is ready. You can use the color to extract the juice that can be seen from the brushes. As soon as the meat is cooked, we will see clearly. Possible taxes marinated tsibul for shashlik.

Shashlik from the oven

If the weather is rainy and you can’t get out into the fresh air, but you want to eat lubricated meat, then you can prepare kebab with chicken marinade so that the meat is soft in the oven. The recipe that applies to this situation is simply a recipe. However, using this method, you can apply it to the vugilla, and not just to the budinka. It’s not just chicken hogs and quilts that are suitable, but other types of meat, like rabbit. It is important to cut the pulp into small pieces and marinate. What is needed for what?

Chicken fillet (gomilka or other meat) – 400 grams. For the marinade: soy sauce - 2 teaspoons, rice ocet - 2 teaspoons, soy sauce or olive oil - 4 teaspoons, special spices. You can use wooden skewers instead of skewer in the oven.

When cooking fillet, you first need to lightly beat it, and then divide it into small pieces. Pour into a deep container for olive marinade or other oil and spices, mix well. Pour in soy sauce, add in proportions as necessary. Place the pieces of selected meat in the prepared mixture and refrigerate for at least 2 years. To twist the wooden skewers, place them first in clean water on the surface so that they do not burn during the hour of baking in the oven. Thread the marinated chicken fillet onto skewers when ready. Place the kebabs in a hot oven for 30-40 minutes. Especially so sweet to the soul of children.

Shashlik with tomatoes

There are a lot of recipes for preparing shish kebab, they are called classics and everyone has already heard them before. An unusual shish kebab with chicken is immediately served with the most delicious marinade, so that the meat is soft with tomatoes and added to the seasoning. The chicken looks appetizing.

Products necessary for barbecue: chicken meat (stegna, gomilki) - 1 kilogram, fresh tomatoes - 1 kilogram, chasnik - 200 grams, Acchelon onions, which have their own taste - 3 heads, zuccor sand - 1 tablespoon, s or kitchen - .

To prepare shish kebab in this manner, the meat must be washed, not frozen, but fresh-looking. It marinates very quickly, and the savory berries are richly beautiful. You need to wash it and hang it with kitchen towels. Peel the unsalted cibul, grate it or refine it with a blender. Unknown to go out kebab with roasted breast in the oven.

This variety of cibul has a sweet taste, so it can be used not only for marinade, shish kebab, but also for salad, as well as vegetable cuts. The taste of the kebab from this product is not interrupted, but rather complemented. Juicy tomatoes that have ripened well, rinse, cut into 4 parts, pass through a grater, then remove the skin. To prevent the chicken meat from burning, you can cut the tomatoes into small pieces.

The taste of the tomato after brushing the kebab is incredibly noticeable. Chasnik detail and add tomato paste. To make the marinade more savory, you can add a little ginger. All ingredients are prepared and mixed with the added sugar and salt. Marinate the meat for 2-3 years. Then fry until ready.

When getting ready to cook kebab from the chicken, the marinade is the most delicious so that the meat is soft, you can learn how to work by learning about all the secrets and nuances here.

With the onset of spring, it is also time for trips to nature and barbecue. How can you prepare the most delicious shish kebab, so that it reaches the skin’s taste? It’s very simple, you just need to know the details:

It’s not a good idea to prepare a mayonnaise-based marinade for chicken shish kebab. This will result in both a high-calorie and even brown kebab, but it will also be tasty.
It would not be correct to use primary (9%) otto in the marinade, whatever you choose for your kebab to be dry. It would be better to replace it with, for example, apple juice.
The chicken fragments are used to make the meat even more tender, and the marinade is intended to be rich in flavor, and not for deep marinating, which is what, for example, cowhide produces.
It’s not a good idea to bathe a whole chicken for shish kebab, and then divide it into pieces. The best kebab comes from the same parts, for example, from chicken strips.
To prepare shish kebab from chicken fillet, it is necessary to freeze only those products that are used to mince it. The breast will be dry, if you want to add some specks of some kind.

How to cook chicken shish kebab to make it the most delicious

It is best to bathe chicken legs and legs. Even if there is meat on them, which is ideal for cooking, juice them to reduce the chances of getting the kebab dry.

It is necessary to buy meat with 500 grams of rosemary per person if you will be present at the barbecue. Even the meat has the power to lubricate.
If you have frozen chicken, then defrost it in the refrigerator, otherwise the meat will be dry and the kebab will not turn out the way you would like.

If you remove the skin from the chicken, which is intended for barbecue, you will get fewer calories.

Marinade for shashlik with chickens for trimming soft and juicy meat

You can use the following marinade base for chicken shish kebab:

Kefir;
Sour cream;
Tomato juice;
Juice of lemon and lime;
Wine, bazhano white;
Sumish seasonings.

The best of all options is marinade prepared on the basis of kefir.

Ingredients needed for kefir marinade:

Chicken steaks – 3 kilograms (for 6 servings);
Kefir – 1.5 liters (it is necessary to use 0.5 liters per 1 kilogram of chicken meat);
A bunch of greenery. It’s good to go with parsley crepe.
2 large cibulins (or 3 medium ones);
The middle head of the watchmaker;
Black chalk pepper;
Sil;

The process of preparing marinade for chicken:

Choke the watchman and mix it with sill.
Rub the chicken thighs with ground black pepper and let stand for 10 minutes.
After that, rub the chameleon with sill.
Cut the cibul into rings and add to the chicken meat.
After this, it is necessary to fill the chicken meat with kefir so that its rhubarb is a few centimeters higher than the rhubarb.
Press down on the wet meat and place in the refrigerator for 3:00.

Yield for shashlik – 6 servings.

Please note that the chicken in the marinade can be kept in the refrigerator for more than the designated hour, as a result of which the taste of the kebab will become more intense, but not at all bitter.

Savory shashlik with chickens is also viide, if you eat it in this way:

Ingredients for juicy chicken kebab:

Chicken legs 3 kilograms;
3 small splashes (or 240 ml) of soy sauce;
Olive oil – 70 ml;
Turmeric;
The watchmaker's head is small;
Sil;
Black chalk pepper.

Preparing marinade for soft and juicy kebab with chicken:

Grate the chicken legs with ground black pepper, salt and turmeric. Let it sit for 20 minutes.
Grate the teapot and mix it with olive oil. Please add|add| until meat and stir.
Place the meat in the refrigerator for 3 years so that it can marinate.
After 3 years, the chicken will be ready for barbecue.

Yield: 6 servings.

Shishlik chicken marinade is moist so that the meat is soft and depends on the careful selection of ingredients. Ale marinade based on kefir or soy sauce, first coat the meat with tenderness and juice.

Call for greasing in the grill, select fillet and carcass. These parts have a soft structure and are easy to marinate, preventing the stench from practically reducing fat and drying the binder with them. It’s important to marinate them properly so that the result is an appetizing kebab. Just getting ready to have a little fun.

To enjoy an appetizing barbecue, it is best to choose chilled meat. This is due to the fact that frozen chicken after defrosting becomes more tough and dry, which can add flavor to the food. If you have already added a frozen carcass or fillet, we recommend that you leave it in the refrigerator until defrosting and then proceed before cooking the meat.

Equally important is preparing the shish kebab and trimming the fillet. If you want to extract juicy and tasty meat, then make voluminous pieces. Their width and length should not be less than 3-4 cm. Such shashkas do not dry out during the time of greasing, and the kebab becomes juicy, even with finely cut shishkas.

Keep the fillet soft and tender using a primer before the marinating process. If you select the ingredients well, you will create the necessary ingredients to soften the pulp and add rich flavor to it.

Important! If you want to make kebabs from the skewers, then do not remove the skin from these parts. She also avoids wasting meat from meat during the lubricating hour and makes it appetizing and soft. The yak is delicious.

Varieties of sauces

For further greasing the kebab from the chicken: a rich marinade so that the meat is soft, you can choose the following options for aromatic sauces:

Limonium;
Kefirny;
Tomato;
Vinny;
Spicy;
Classic.

Special sauces are selected for the chicken flesh to help soften it and make it tender, aromatic and savory after cooking. The hour for marinating chicken may vary, but the protein is not to blame, but it will take less than two years. This interval will be sufficient for the ingredients to penetrate into the structure of the meat and impart a light aroma and rich relish.

Recipe for marinade for chicken shashlik

You can use a variety of aromatic sauces to marinate chicken, and add spicy herbs, dairy products and tomatoes to your pantry. We would like to describe to you below the variety of sauces that allow you to prepare an appetizing, richly flavored shish kebab.

With kefir and chasnik

You can prepare kebab from chicken with a delicious marinade and so that the meat is soft with kefir using the following recipe:

M'yakush chicken;
full-fat kefir;
Cybula ripchasta;
Chasnik;
Spices.

Preparation instructions:

Cut the fillet into slices and folds into a container;
Pour kefir over the meat;
Cut the tsibul into slices, chop the chasnik finely. Before adding the meat, lightly squeeze the ingredients to release the juice;
Salt and pepper the pulp pieces and mix;
Cover the container with pickled pulp, press with a cloth and remove from the cold.

With this, tacibulya

You can select an appetizing kebab from chicken with a delicious marinade and so that the meat is soft throughout, using the following recipe:

Vinny ocet;
Cybula ripchasta;
Chicken Stegna;
Spices.

Preparation instructions

1. Chop the stitch into the middle of the fabric and the folds of the glass;
2. Add salt and pepper to the meat;
3. Stuff the sourdough with sprouts and pour a tablespoon of wine oste;
4. Mix all the ingredients;
5. Cover and place the container with the pulp in the cold.

With mayonnaise

You can enjoy an appetizing snack by soaking it in mayonnaise sauce. This kind of shish kebab from chicken: the marinade is the most delicious, so that the meat is soft with mayonnaise, it is seasoned during the long hours of preparation and with rich savory accents. With this recipe, the chicken gains tenderness and juiciness, which is always important in the prepared shish kebab.

Holy spring is just around the corner. And according to tradition, we have always associated stench with the smell of the summer season and the preparation of barbecue. Why don't you cook anything - pork, lamb, fish and, especially, chicken.

The advantage of chicken meat lies in the fact that it is softer and more tender. This is how it is best to marinate and cook. It is also important for children, especially when preparing with fillet.

Chicken is soft and tender, and practically does not require cuttings, especially for additional softening of the pulp. And mainly, marinades are cured in order to add additional savory flavors, as well as to preserve all the brown properties and juiciness during frying.

In order to produce this, use very simple ingredients such as salt, pepper, cibul and mineral water, for example. There are also complex variations that include all kinds of spices, lemon zest, saffron, various sauces and fermented milk products such as sour cream, kefir, ayran.

Once the meat is ready for shish kebab, you can get it in the store, but it’s still cooked on its own and can’t be compared to its regular store-bought counterpart. Now you can add all the things you love - a variety of favorite spices, savory additives. And you know in a sing-song manner what is in the warehouse, and what kind of good it is. All you have to do is prepare the marinade for the meat on your own.

You can grease it either on the grill or in the oven.

Perhaps this is the most popular method from everyone I know. Most of my friends are interested in this option themselves.

And it’s not soggy, kefir has a slightly sour taste that savors the tenderness of the meat. And those that are fatty and add strong kefir, well envelop the skin of the meat and do not run off, allowing you to save all the juice in the middle, lightly grease it and get a beautiful blush crust.

This is simply an ideal option for marinade.

For cooking, you can cook any parts of the chicken, and then use the chicken strips. Their meat is not dry, so cover it with skin. This is to save the meat from the middle and allow the meat to be covered with a beautiful ruddy crust.

We need:

chicken quilts - 2 kg
kefir 3.2% fat - 500 ml
tsibulya - 1 kg
parsley - bunch
spices - whatever for barbecue or chicken - 1.5 - 2 tbsp. spoons
salt, pepper - for relish

Preparation:

1. Mash the meat and dry it with paper towels.

2. Cut the cibul into thin slices. Try to cut your yakomog thinner, so you can better saturate the skin of the meat with your juice.

3. Place the chicken meat in a large bowl and pat it with a lightly crushed broccoli in your hands. Stir and smother the tsibul a little.

4. Pour kefir. In principle, you can vikorize it regardless of fat content. Ale ya zavichay kukuyu fat content 3.2%. This kind of kefir is delicious in itself, which means the marinade from it will be the most delicious.

5. Add spices. They can also be added at any time, including ready-made spices for the barbecue. Well, if they contain thyme, or rosemary, or savory, the stench will give a pleasant herbal aroma. You can add chalked coriander, along with seeds and a favorite Asian spice.

I also always add some crushed ginger, I crave its spicy taste. Until then, the meat from this vikoristan will always come out soft and juicy.

To create a beautiful, rosy crust, you can add a dash of turmeric and paprika. If you don't want any cinnamon, add the spices that you like best. You will need approximately 2-2.5 tablespoons in a cold meal.

6. Add a teaspoon of salt and pepper for relish.

7. Chop and add parsley. There is no need to cut it evenly; you will need to clean it up so that it doesn’t burn when the meat is greased. Stir and press well with your hand. Cover the chicken with a flat plate and press down the chicken bits so that the marinade covers the skin of our chicken.

8. The pieces are large, so we don’t need to marinate them for 3 to 4 years. It is important not to deprive them of the sun, but rather place the container of meat in a cold place.

9. Thread the pieces onto skewers or viklasti on the grill. You can prepare it in any prescribed way. It is important to carefully remove pieces of cibulette and greenery from the meat.

10. Brush until ready and until golden brown, about 25-30 quillins appear. Make sure that the tongues of the half do not curl up and do not burn the tender juice of the meat.

11. Serve the finished kebab s|iz| sliced zibule, you can marinate it beforehand. You can also enjoy fresh herbs.

Following this recipe, you can prepare shish kebab using minerals. One change is to replace kefir and vikoryst with carbonated mineral water.

The entire recipe is lost without any change.

With mayonnaise and chasnik

This is another of the most popular options for marinade. And it’s best to know everything, how to prepare it. In fact, it is very similar to the previous recipe. You can say that you can leave everything out without changing it, just replace the kefir with mayonnaise and we all get a completely different taste.

We need:

trigger - 1 piece
watchmaker - 1 head
mayonnaise - 100 ml
salt, pepper - for relish
spices - for chicken

Preparation:

For this recipe, the kebab is prepared on a sieve using large pieces.

1. Shred the chicken and cut into 6 - 8 pieces.

2. Clean the clock and cut it into thin plates. Combine the spices with sill, pepper and mayonnaise. Spices can be customized however you like.

3. Place the watch plates under the chicken skin.

4. Then coat the pieces with mayonnaise mixture.

5. Fold the cloth to the fullest extent and leave for an hour - repeat.

6. Then place the meat on the grill and spread on the baked voigilla until done. The finished kebab will be rosy, aromatic and even more delicious.

Serve this food to those who are satisfied.

I came to the conclusion that it’s not good to cook chicken kebab with mayonnaise because it’s prone to a lot of fat. And due to strong heating, a lot of wasteful speech appears.

So no matter what, you can’t guess anymore. If there is a recipe for such a marinade, I will describe it. Therefore, preparing kebab with this option, no matter what, is important for yourself.

Marinade with otstom and tsibulya

This option for preparing meat before frying is even more seasoned. I have a feeling that meat from the veggies will come out tough and unsavory. This option was replaced by more gentle methods using sour cream, mayonnaise, kefir and other non-aggressive ingredients.

But in principle, if you don’t try too hard and you can get a tasty, soft and juicy kebab.

That’s why we don’t lose sight of this method, and we cook chicken with this vikoristan. I would recommend it for great pieces of hammer, such as stitches and homilkas. Then chop the meat on a large brush and reach a large size. As a rule, for breast and fillet, I don’t use this option.

You can also cook for this recipe if you need to be careful on the street, but you need to transport the meat to the dacha for baking. I would like, in my opinion, it would be better to transport the whole chicken and marinate it on the spot.

We need:

trigger - 2 kg
tsibulya - 1 kg
chalk pepper - 0.5 teaspoon
black chameleon pepper - 0.5 tsp
salt - 1.5 teaspoons
bay leaf - 1 -2 pcs
spices - for relish
Ocet apple or vinnium - 100 ml

Preparation:

For shish kebab, you can roast a whole chicken and cut it into pieces. Otherwise, add lashes and gomilki, and vikoristovuvat them.

You can grease it on grates or skewers, whichever you like best.

1. When you pick a chicken, wash it and cut it with some new scrapers. Adjust their size carefully depending on the lubrication method you choose.

2. Peel the zibula and cut into thin slices. Viklasti yogo in dishes, in yakoma marinuvatimemo. Sip and squeeze until juice appears.

3. Place the chicken on top of the shmatochka and mix.

4. Add spices, approximately 2 - 2.5 teaspoons. You can taste them to your heart’s content; they come ready-made, just like you can buy in any store. Add also bay leaf and pepper. Mix everything.

5. Pour apple juice over it. You can use the initial value 6 or 9%, but in this case it is better to dilute it with a small amount of water. Carefully mix the meat with the marinade and press down with your hands, then cover with a lid.

6. Finish it up. It will be enough to lie down for 1 year; for vinyakov’s seizures, two years. Don't talk anymore.

7. Brush the meat as before until it’s done and golden brown.

Marinade with soy sauce

For such a shish kebab, any part of chicken meat would also be suitable. Therefore, I will forfeit the choice for you.

We need:

trigger - 2 kg
tsibulya - 700 gr
soy sauce - 4 - 5 tbsp. spoons
olive oil - 4 tbsp. spoons
lemon juice - 4 tbsp. spoons
chasnik - 2 cloves
pepper - for relish

Preparation:

1. Wash the trigger and cut it into small pieces, as long as it’s intact. Try to spray it in such a way that the stench is reduced to approximately the same size. This is necessary for uniform marinating and frying of shmatochki.

And if it is possible to cook, for example, from steak and gomilok, then it will be just perfect. Here all the parts are already taking on a new dimension.

If you want the kebab to be more dietary, you can remove the skin from a piece of leather. Before speaking, in this case it is better to soak the marinade into the little pieces.

2. Cut the cibul into thin slices. Read more about the hourbook.

3. Mix soy sauce with lemon juice and pepper. In the recipe, I didn’t indicate that you need to add spices and strength. On the right, add soy sauce and soy sauce, so add it to nothing.

Spices, in my opinion, are also not needed here, all the ingredients have their own taste and smell, and they will be completely enough to achieve a wonderful result.

If you want, if it is a bagan, you can add spices for your taste.

4. Prepare the container that contains the meat you are preparing. Place chicken pieces in it and pour in olive oil. If there is no olive oil, then you can use the original odorless oil.

Stir in the meat until the skin is coated with olive oil.

5. Use your hands to crush the tsibula, pressing on it to release the juice. You can mash the beef and the meat, and then mix it with the meat and mix it.

6. The last step is to prepare the marinade. Everything is mixed and left for 2-3 years in a cool place.

During this hour, you can stir it a couple of times so that the leather is better saturated with juice.

7. Thread the meat onto skewers or viklasti on the grill. Carefully clean the cloths from the tsibula.

8. Brush 20 - 25 quillins onto the baked vugilla, periodically turning the meat over and not allowing the tongues to flare up.

When the kebab is ready, it will be covered with a rich, rosy crust, so it will be soft, juicy and savory.

With soy sauce and honey

For this recipe, we prepare chicken kebab with a little soy sauce, and add new notes of honey, which gives the meat a completely different taste.

We need:

chicken - 700 gr
soy sauce - 1 tbsp. spoon
light honey - 1 tbsp. spoon
lemon juice - 1 teaspoon
zest - half a lemon
paprika, turmeric - 0.5 teaspoon each
spices for chicken - for basil

Preparation:

1. Mash the meat and dry it with paper towels. Cut into portions.

2. To prepare, mix soy sauce, honey and lemon juice. Zest half a lemon and add it to a small amount. You only need to remove half of the zest. The white part needs to be bitter, and the meat can take on a bitter taste.

3. Add turmeric, paprika, and spices to add a rich flavor to the prepared meat.

You can add spices for the eggplants. I don’t add it because all the warehouses are so heavy on the taste and smell.

4. Pour the marinade over the meat and rub into the pulp. Reserve 30 hvilins for infusion.

5. Then thread onto skewers and spread on baked vugilla until ready and beautifully browned.

The sweet marinade penetrates well into the structure of the meat and tastes amazing and unique.

Such cooking options are not used as often as sour ones, but if you want to experiment, then cook it so it’s unique and tasty!

And if you add red pepper and mustard to a similar recipe, you can prepare hot chicken dumplings. I already have such a recipe in one of my articles. If you like this recipe, then you will find its description there.

How to deliciously cook chicken with ketchup and olive oil

Another tasty option that allows you to eat not only soft meat, but also a beautiful pancake.

We need:

chicken fillet - 1000 gr
ketchup - 12 tbsp. spoons
olive oil - 8 tbsp. spoons
spices - paprika, thyme, dried ginger
salt, pepper - for relish

Preparation:

This method can be used for any parts of the trigger. Ale mi sogodni vikorystuvatimemo chicken fillet.

1. Mash the fillet and dry it with paper towels, then cut it into large pieces. Pour in olive oil and stir.

Make a light melt on the surface of the clot and do not allow the juice to run out. Before that, the diners will see shashlik with a rich, rosy crust.

2. Pepper the meat to taste. Add spices. You can vikorize them by the ones you call korist. It's not very important. You can add ready-made sumish for kebabs made from chicken, or just for chicken.

The only spice I always add to the others is ginger. I like to add it to marinades for shish kebab, pork, or anything else. The wine gives light warmth, piquancy and allows you to reach the softness of the meat.

If you love the chasnik flavor, you can add a couple of cloves to the chasnik and add it as well.

3. Add ketchup and mix everything. Ketchup can also be used as a vikorist. If you want to love something gostry, then add a gostry variety. Well, the one in the refrigerator. Mix the meat with all the ingredients.

4. Save for 30 hvilins. What hour will be sufficient for the skin to be filled with juice and relish.

5. At the appointed time, add salt. The ale is not very strong, there is already salt in the ketchup. Mix again and thread onto skewers.

6. Grease it on the vugilla on the grill. It is best to grow vugillas from any fruit trees or birch trees.

Lubricate the hvilin 15. The meat is tender and lubricate until it’s thick. During the hour of greasing, sprinkle with a small amount of oil once. The chicken fillet itself is dry, and in order to preserve the juices in the middle and achieve a golden brown crust, this is what will need to be done.

7. Serve with chopped and pickled zibula, fresh vegetables and ketchup. I am satisfied.

Shashlik with chicken with marinade with lime and greens

We need:

chicken breasts - 2 pcs
cibulina chervona great - 1 piece
green or red bell pepper - 2 pcs.
lime - 1 piece
mint - 0.5 pcs.
cilantro - 0.5 pcs
cybula green - 4 pins
chasnik - 2 cloves
soy sauce - 2 tbsp. spoons
Olive oil - 2 tbsp. spoons
Chili sauce - 2 tbsp. spoons
salt, pepper - for relish

Preparation:

1. Carefully wash the chicken breasts, dry them with paper towels, remove the skin and cut into large cubes of approximately the same size.

2. Peel the bell pepper and remove the stem. Cut into large squares approximately the size of the diced chicken.

3. Peel the zucchini and cut into large rings.

4. Place meat and vegetables in a bowl and mix.

5. Prepare the marinade. To do this, puree the cilantro and mint and place in a blender bowl. Add chopped green cibul and chasnik.

Place the lime in a blender bowl, add soy sauce, chili sauce, olive oil, salt and pepper.

6. Mix all the ingredients into a homogeneous mixture and add to the meat and vegetables. Mix until smooth. Stop marinating in a cold place for 1:00, or up to two years.

7. Then thread on skewers, black pieces of chicken, bell pepper and red cibul.

8. Spread about 30 khwilin on the baked vugilla. Make sure that the half does not squirm out of the loam and does not scorch the lower meat.

You can also lubricate it in the oven.

Serve with fresh sliced sirloin and fresh or grilled vegetables.

As you may have noticed, the recipe calls for cilantro. I know that not everyone loves its smell. Ale cannot be too bad for the recipe. Instead of cilantro, you can add parsley. And it will be even more delicious!

Hostriy marinade for grilled chicken dumplings

We need:

chicken krill - 1 kg
lemon - 1 pc.
chasnik - 3 cloves
Olive oil - 100 ml
chili pepper - 2 pcs
kmin - 1 tbsp. spoon
turmeric - 1 tbsp. spoon
Melenium coriander - 1 tbsp. spoon
curry seasoning - 2 teaspoons
salt - 0.5 tsp

Preparation:

1. Clean the chicken wings to remove excess dust, rinse thoroughly and dry with paper towels.

2. Prepare the marinade. For this purpose, clear the hourbook and detail it, passing it through the press. Peel the chili pepper, remove the stem and finely chop.

Pepper varies in the strength of its bitterness, so you’ll be surprised if you give you one or two peppers.

3. Wash and dry the lemon thoroughly and grate the zest, removing the zest.

4. Mix olive oil, chasnik, chili pepper, zest, all the spices and salt.

5. Rub the pastry with the marinade, pour the marinade into the mixture manually and pour the excess marinade onto the animal. Press with your hand.

Leave in a cool place for 3-4 years.

6. Grease the crust with oil and place the crust on it.

7. Spread about 20 khwilin on the baked vugilla. 10 quilins per side.

The chicken is ready to turn red and become beautiful and piquant.

Shashlik with chicken with marinade and sour cream from Stalik Khankishiev,

And such a good option is proposed by home cook Stalik Khankishiev. The recipe contains orange zest, various spices, and saffron. And it’s not fancy, but the recipe is Iranian.

This is why the wine is not at all simple, but has a dark, similar aroma and a subtle aroma.

Watch quickly, the axis is the culinary mystique!

Well, how did you get the recipe? Then take note of this as soon as possible and prepare such a kebab to heal everyone who is spared this food.

Yak marinate chicken for barbecue, so that the meat is soft

And so, it looks like a small bag of our today's review. We looked at the different ways to marinade barbecue.

As you can singly note, all stench is divided into 4 main ways:

sour
licorice
gostri
neutral

"Sour" method

The chicken has soft and tender meat, which does not require long-term marinade.

So, for example, since it is necessary to quickly cook meat, then for this purpose there is a need for a sour center, in order to make it soft. You can use various fermented milk products - kefir, sour cream, ayran, yogurt or sour juices - pomegranate, pineapple, apple and others. Also in this category you can include ketchup, or fresh tomatoes, and kebab will always come out soft with added kiva, lemon, lime or pineapple.

Add vinegar, wine or apple citrus to acidic ingredients. You need to be careful around them, the stench fragments will greatly soften the meat. It will take a little more than a year to soak the meat in such a marinade.

Spices are widely used as additional ingredients. As a rule, whole herbs with aromas such as savory, thyme, rosemary, marjoram, bay leaf, as well as spices such as coriander, ginger, and mixed peppers. For the color you add paprika and turmeric, and for the color you add saffron.

In almost all marinades, the marinade is added, the juice is visible and the skin seeps out, causing its juice to bleed.

To ensure that the meat retains its juices better and looks beautiful when finished, add olive or other vegetable oil, but no flavor.

You can add mustard, honey, and tsukru to the warehouse.

“Sweet” method

Since the first way to finish is often vikorista in the prepared kebab, then the licorice axis is vikorista much less often.

As a rule, if you want something “like this”, something else, then you can vikorize it.

As a warehouse for such options, soy sauce, or soy sauce with honey or mustard, is used. For piquancy, chasnik and greens are added.

For the best taste and color, paprika and turmeric are used. And for the smell, lemon zest, orange zest, and citrus juice.

Such a marinade penetrates well into the structure of the meat, imbues it with a new savor, and in the finished appearance it brings out completely new savory powers. So, if you “fantasize” with the ingredients, you may not understand what is behind the meat. It's delicious to come out! Unusuality and poignancy captivate and tempt again and turn again to such recipes.

"Hostriy" method

As a rule, such options are chosen when the meat is served on a crust or on a brush. So, such marinades are often used to prepare spicy dumplings.

As ingredients, soy sauce is also added, and chili pepper, chasnik, mustard, our Russian, or French Dijon are added.

Well, for a balanced taste you can use honey or tsukor. To ensure that the meat does not turn out to be tough, add roslina. And for a nice aroma, add lemon juice and zest.

"Neutral" method

In truth, I don’t know what this category is based on. There are also ways to marinade that do not fall under the previous descriptions.

So, for example, you can prepare savory kebab, vikory and mineral water, cibul, spices, salt and pepper. . In today’s article, I did not repeat this recipe, for those who care, you can go to the instructions and read how to process it, and why the meat will come out soft and juicy.

You can also marinate without mineral water, just vikory spices, salt, pepper and cibul. This is the simplest of all methods.

In order for the meat to be juicy and savory, use fresh or chilled chicken
If your meat is still frozen, then at all times do not defrost it in water or in a microwave oven. A strong temperature change will tear the meat fibers and destroy its structure. The shashlik is just as soft as it is not savory. Thaw the chicken at room temperature
To cut the meat for shish kebab, you need to use new shredders so that it is evenly marinated and greased
Do not marinate chicken meat for too long, especially in sour marinades. It doesn't matter. As a rule, 30 hours are enough for up to 2 years
I’m not a fan of marinating chicken in mayonnaise. The wine is fatty and when heated, carcinogenic substances appear, which are not good for health at all.
If you string the meat on skewers or place it on the grill, carefully remove the meat and greens. When heated, the stench will burn, which will ruin the appearance of the meat and cause it to be spoiled. Until then, this mountain kebab is so hot that it has a zingy taste.
For vugill, vikorist the gills of fruit trees or birch. Dim has a pleasant smell. Do not pick up yalinka or pine, the stench when spat leaves a resinous smell and a bitter taste
spread the required meat on the baked vugilla. The heat must be sufficient for quick lubrication. If the kebab is left on the vugilla for too long, the meat will dry out. If fire breaks out in the vugilla once in a while, then you should burn the meat of the animal and deprive it of sirim in the middle
When greasing the meat, do not go near the grill. The approaching tongues of the half-meat will curl up and scorch the meat. Behind, prepare a dance with water to extinguish them
If the vugilla is still smoldering and the cake is not melting, wave the “sweepers” special for such episodes over them so that the heat of the vugilla disappears. Meat at this moment is better than from the grill
As a rule, grease the shish kebab with 15 to 30 pieces of oil, carefully using cut spits
do everything in a happy and good mood!

And this axis is just so that in the future everything will come out juicy, soft and tender, and today’s article will be of help.

Delicious!