Summer has long passed, and with pain in our hearts we remember delicious kebabs, then why not please your loved ones with a kebabs on the New River? I think you’ll stink for such an unimportant herb for the New Rock, and especially a little bit of skewers, especially satisfied. If you don’t have to worry about it, it’s holy, you can cook a fragrant kebab in the oven and heal the man, come what day!

Author of the publication

Lives in Moscow, 28 years old, friends, mother of a nine-year-old son and one-year-old daughter. Love cooking and hosting everyone, especially love licorice. Also love reading. “As far as I can remember reading, maybe the eyepieces appeared, I like to fantasize, and sometimes I see a lot of life stories on the paper, and at the same time I wanted food photography.”

• Recipe author: Lyubov Alieva
• After cooking you remove 4
• Cooking hour: 120 minutes

warehouses

• 500 gr. chicken fillet
• 160 gr. Cybula ripchasta bila
• 200 gr. kefir
• 1 PC. egg
• 1/2 tsp. dried tarragon
• 2 tsp. Kurki seasoning
• 1 tsp. paprika melena
• 2 pcs. bay leaf
• black pepper

Method of preparation

Prepare the ingredients.

Cut the chicken fillet into medium pieces. Peel the zucchini and cut into rings.

Place the fillet and tsibul in a bowl, pour in kefir.

Add the egg (this is what gives the barbecue a hot color), season with salt.

Mix everything, preferably with your hands, so as not to crush the tsibul too much. Carefully wrap the bay leaf into the meat so that it doesn’t break, and leave it to marinate for a year (or better yet, for the whole night).

Turn on the oven and heat up to 180 degrees in the “Grill” mode, since there is no such mode, you will have to cook longer in the “Top-bottom heat” mode. Tim an hour, thread the fillet and cibul on skewers, discard the bay leaf.

Take the deco, put it on the table and place the kebabs. Place a rack in the oven, sheet side down, and drain the fat onto it.

Gotuvati chicken kebab 15 khvilins, then turn over onto another side and cook for about 10 more khvilins. The cooking time should lie in your oven and the size of the pieces of meat.

Delicious!

23.02.2018, 10:48

Shashlik with chicken in the oven on skewers - 5 delicious recipes for preparing chicken shashlik

Good afternoon, dear readers. It’s not difficult to prepare kebab from chicken. Chicken meat is marinated quickly and prepared quickly, and the amount of liquid used this time is very small, so the scraps of meat and ingredients for the marinade are not expensive to put together.

You can, at any time while drinking, buy ready-made marinated meat for barbecue and simply brush it in any accessible way, without bothering with the marinade. Still, I respect that cooking shish kebab with a light marinade will be richer in flavor and taste than store-bought ones. So all the ingredients will be the ones you prefer.

Ingredients.

• 1 kg chicken fillet.
• 1 head of cibul.
• 3-4 pieces for the hour.
• 2-3 tablespoons of red licorice paprika.
• Roslinna oliya.
• 1-2 teaspoons of black chalk pepper.
• Strength behind the relish.

Cooking process.

The fillet should be refrigerated so that the kebab from frozen meat will not be particularly tasty. Freezing beats the meat. And so the cooled fillet is cut into pieces no less than 3-4 cm and placed in a baking bowl. No salt yet.

Now prepare the marinade. Previously, for marinating meat, everyone used it without exception, but this was not correct. The best way to marinate meat is with cibul juice. So we take it clean and use a blender to crush it into a porridge.

An hour is added for the aroma. You also need to refine both the ingredients, so if you clean both ingredients at once, then they can be refined at the same time.

Mix the meat and let it lie in our marinade for 2-3 years. Also don’t forget to add a little salt. Ale is not much. So, as best as possible to cook the meat, do not over-salt it.

After 2-3 years of soaking the meat in the marinade, you can cook it. We take skewers and evenly chop pieces of meat onto them. I don’t remember if I came across such small skewers a long time ago. Specially for preparing barbecue, the aroma ovens are small, handy and compact. Of course, they can be replaced with the original skewers in the future. You can almost buy them from any culinary store.

Next, cover the sheet with parchment, divide it onto new skewers and put it in the oven. Set the temperature to 230-240 degrees and put the sheet in the oven. If you also have a grill near the oven, then this is simply miraculous. The kebabs will come out in abundance. The same blush and smile.When cooking meat in the oven, you will need to turn it over several times so that the meat is thoroughly cooked on all sides.

Cook the shashlik until your appetite suits you.

Shashlik with chicken in sleeve

Ingredients.

• 1 kg of chicken stegon.
• 2-3 heads of cibul.
• 2-3 tbsp. spoons of soy sauce.
• Juice of 1 lemon.
• Black pepper.
• Roslinna oliya.

Cooking process.

There is no need to cut the meat like that, as we have steaks and stench that are more or less the same size. Let’s immediately start preparing the marinade.

For the marinade, you only need to specify the two most important ingredients, the cibula and the chasnik. And, of course, with the advent of progress, earning money is now much easier. We clean the mixture and place it in the blender bowl and after 1 blend everything is ready. Previously, cooks shed tears while slicing the cibul, today pressing the button and everything is ready.

Soy sauce is mixed with pepper, lemon juice, and whatever spices you have for your pancakes. It is not necessary to add soy sauce, add saltines, and you can also add herbs.

Mix the ingredients and add the oil. The oil in the marinade is also one of the main ingredients, the fragments of water envelop the skin of the meat pieces, thereby letting in the aroma of spices.

In one large bowl viklasti stegna. Add to them a detailed cibul and chasnik. Mix well with your hands. Add some of the marinade to a friend and mix well with your hand again. Mix so that the marinade is completely absorbed into the skin. Cover it with a lid and leave it in a cold place for 3-4 years.

This version of the marinade can be used not only for preparing shashlik in the oven. It is also good for cooking with vugilla.

If we have a kebab ready in the sleeve, then we transfer the chicken stitches into the sleeve, close it on both sides and carefully pierce the animal so that steam comes out. Ready for temperatures of 200-220, about 30-40 hvilin. 10 minutes before it’s ready, you can open the sleeve to allow the brownish brown to set. Savory.

Unusual recipe for chicken shashlik in a jar

Ingredients.

• 1 kg of chicken meat.
• 500 gr. Tomatoes.
• 1-2 heads of cibul.
• Roslinna oliya. Salt and pepper for the relish.
• Spices for barbecue.

Cooking process.

Tsibul and chasnik details mix with olive oil and salt pepper.

Cut the meat into pieces, add marinade and add spices, mix. Leave for 1-2 years in the refrigerator or just in a cold place.

Press the tomatoes into large rings so that the stench can be absorbed onto the skewers. If the tomatoes are not too big, you can simply cut them into 2 halves.

Place meat and tomatoes on skewers. Place the ready-made crumbs in the jar. For extra spiciness, you can put 3-4 watch pieces in a jar.

Cover the jar with a lid of foil and place in a cold oven. If you put it in a hot place, the casserole is more likely to burst due to temperature changes.

We cook kebab at bantsi at a temperature of 190-200, this kebab takes approximately 1-2 years to cook. A reference point for the appearance of a ruddy crust on pieces of meat.

After we dehydrate the oven and let the mixture cool down for a bit. Then carefully remove the skewers and serve with chopped greens and fresh vegetables.

Savory.

Recipe for chicken shashlik with pineapples

Ingredients.

• 500 gr. Chicken breasts.
• 100 soy sauce.
• 100 tomato ketchup.
• 1 can of canned pineapples.

Cooking process.

Cut the breast into these slices.

Mix soy sauce with ketchup and stir well until the ketchup is pink.

Place the sliced ​​pieces in a bowl and pour in the marinade. Leave for 1-2 years.

Pineapples should be cut into rings so that it is then easier to cut them into such three-pieces.

Once the meat has been prepared, skewer it with a snake, and gently mince the pineapple on the skin.

Deco or line the pan with foil and place skewers.

Place in a hot oven and cook the meat at 180-200 degrees for about 30-40 minutes. Many people, having had the opportunity to serve such delicious food, asked for more, so get ready to taste such kebabs more than once. Enjoy everything.

Recipe for mustard marinade for chicken shashlik in the oven

Ingredients.

• 2 chicken breasts.
• 2 tablespoons mustard.
• 2 tablespoons mayonnaise.
• 1 large carrot.
• Salt and pepper for the relish.

Cooking process.

Wash the breast and cut into thin strips. There is no need to coarsely bake the eggplant until it is marinated and lubricated.

Place the meat in a bowl, season with mustard and mix.

Then add mayonnaise and pepper for relish and mix everything well again. You can also add your favorite spices. Or just buy spices for the chicken shish kebab. Mix well and add 1-1.5, you can put it in the refrigerator right in the room without the hassle of putting it in the refrigerator over the course of two years, nothing bad will happen to the meat.

For the average one, the sparkle appears after 15-20 minutes. So it will cost you about 40 minutes to do everything.

The kebabs are ready until your appetite is satisfied.

Ogirks are a favorite culture of most city dwellers, so the stink grows in our sheep beds everywhere. However, often unsatisfied summer residents have a lot of food due to their growing quality and, first of all, to the open soil. The truth is that cucumbers are even thermophilic plants, and the agricultural technology of this crop in zones of moderate climate has its own peculiarities. Everything you need to know about the growth of soil in open soil can be found in this article.

Regardless of the popularity of the popular nickname “dance palm”, it is very difficult to confuse the common dance palm tree with its relatives. Fresh indoor velvet and add rare algae, hyophorba - from the largest palm trees. Vona became famous not only for her special dance, but also for her unforgivable character. It is no more difficult to spot the hyophorbe of nitrochi than even the most common indoor palm trees. You just have to choose.

A warm salad with funchose, cowberry and mushrooms is the most delicious herb for lazy people. Funchoza - rice or glass lokshina - is one of the simplest prepared among its pasta relatives. I'm going to fill the lokshina with enough dill and add a little bit of hull, then add water. Funchoza does not stick, and there is no need to water it with olive oil. Cut the long lokshina raj with scissors into smaller fragments, so as not to inadvertently seal the entire portion of the lokshina in one sitting.

Of course, many of you have tasted this plant, at least as a component of some cosmetic or grub products. It “disguises itself” under various names: “zizyphus”, “unabi”, “jujuba”, “Chinese phoenix”, but all the same. This is the name for the culture that has long been felt in China, and they felt it as a plant. From China it was brought to the edges of the Mediterranean, and jujube began to slowly spread throughout the world.

Herbal troubles in the ornamental garden are always related to the need to more productively harvest the skin's hair. This month we plant seedlings of flowers and begin to prepare for the season. Never forget about chagarniks, nor about lianas, nor about trees. Due to the imbalance of the monthly calendar of this month, decorative plants are best planted on the cob and in the middle of the grass. If the weather never allows you to follow the recommendation.

Do people now move to the countryside and buy dachas? For a variety of reasons, of course - practical and material. Still, the main idea is to be close to nature. The long summer season has already begun, a lot of work in the garden and city is watching us. This is the material we want to remind you and yourself - in order for the work to be a joy, you need to remember to pay attention. And what could be better for repairs in the fresh air? There are no more repairs to be made in a patched-up little patch of hairy garden.

Grass does not bring more warmth, and it is not less possible to grow warm-loving plants into the beds. This month they begin to transfer rose gardens into the soil, and the crops reach their peak. During planting and new crops, it is important not to forget about other important activities. It’s not just the beds that will need more attention, but also the growing plants in greenhouses and the seedlings, which will begin to be actively harvested this month. It is important to carefully formulate the lines.

Pie for Great Day - a homemade recipe for a simple sponge cake filled with peas, candied fruits, figs, rodzinki and other relishes. The icing is white, like decorating a cake, made with white chocolate and topping butter, it won’t crack, and tastes like chocolate cream! Since you don’t have enough time to tinker with the yeast dough, you can prepare this simple Christmas Eve cake for the Great Day. I think such a clumsy recipe would be perfect for any home pastry chef.

Chebrets or thyme? Or maybe thyme or Bogorodska herb? Yak right? And it is correct, in different ways, even under these names to “pass” one and the same tree, more precisely, one row of trees from the Yasnotkov family. Of course, even without other popular names, associated with the amazing power of this supernatant, one can see a large number of aromatic speeches. This article has information about the cultivation of thyme and its cultivation in garden design and cooking.

The love of Saintpaulia is not only due to its special appearance, but also to its very specific character. The growth of this plant hardly resembles the classical approach to indoor crops. And the relatives of the Usambar violets from among the Gesnerians require another approach. Watering is often called a “wonderful” point in caring for violets, as it gives preference to non-standard watering over the classical method. If you change the approach, you will end up with good things.

Savoy cabbage gratin is a vegetarian recipe for a savory and cinnamon-based herb without meat that can be cooked into a paste, since the products of the cooking process are not cooked when it is prepared. Savoy cabbage is a close relative of white cabbage, but it will overtake the “relative” for savory berries, which will prevent this vegetable from ever going away. If for some reason you don’t enjoy soy milk, replace it with plain water.

Currently, breeders have created over 2,000 varieties of garden sorrel. This is what we call “half-nice”. The Sadova sounica is a descendant of the hybridization of the Chilean and Virginia sounits. Breeders are not eager to give us new varieties of this berry. Selection is aimed at selecting not only fruit-bearing, disease-resistant and unhealthy varieties, but also high-savoury fruits and transportability.

Brown, flamboyant, unshakable and simple, the well-felt black-shaved hair is irreplaceable. Long ago, flower beds and classic flower beds moved to original compositions, decorating the beds and potters. With their easily identifiable yellow-orange-brown infusions and even more unique aromas, today’s editions embrace their diversity. First of all, among the black-shaved trees there are both tall and miniature heights.

The system for the protection of fruit and berry plantings is based on the most important pesticides. However, since in the protection of plant pesticides can be applied throughout almost the entire growing season according to the definition of a skin preparation, then in the protection of berry crops they can be vicorized until the stage of the flower cob darkness and after the harvest I give birth. In connection with this there is nutrition, and the drugs are allowed to congeal during this period to suppress pathogens and pathogens.

Who will argue that the best sticks for hedgehogs are skewers and kebab? Nutrition is more rhetorical! Juicy kebab from chicken in the oven, since there is no possibility of going out into nature, is not the best option for replacing the classic preparation with “smoky smoke”. Golovne, so that the meat is soft, marinate it in advance. A slight paraphrase of the classic: all options are good, choose to your taste.

This savory appetizer with similar notes is delicious. It’s easy and easy to finish (spend an hour of marinating on cutting the salad) and can be prepared, and then eaten by hand, soaking in the meat, for example, tartar or other sauce. Do not over-shred the meat before cooking, so that it retains its juiciness. Before stringing the meat, skewers need to be soaked in water for an hour.

Need to take:

• 800 g chicken fillet;
• 4-5 pcs. a spoonful of parsley;
• 2 tbsp. fresh ginger;
• a bunch of green cibul;
• 2 tbsp. dry white wine;
• 4-5 tbsp. soy sauce;
• 2 tbsp. sesame seeds;
• salt 1/3 tsp;
• tbsp olii.

Preparation:

• Chop the ginger and parsley finely tsibule, put in a tray, pour in wine s|iz| soy sauce and butter, add salt, stir.
• Cut the fillet into thin slices, add to the marinade, mix, cover the tray with spit, and put in the refrigerator for a while.
• Thread the mixture onto skewers, take them by the outer ends and twist the meat 90 degrees.
• Pour a little water onto the deco (to prevent the meat from drying out), lay it on the grill, place the kebabs on it, sprinkle with sesame seeds.
• Cook in the preheated oven to 200 degrees for 5 rounds, turn over onto another side, cook for about 5 more rounds. Serve the sauerkraut hot at once with the chilled sauce.

Chicken kebab marinated in kefir

The smells come out tender, juicy, very aromatic and with an unusual fruity note. They look wonderful from the kiwi skewers, such kebabs would decorate any Christmas table.

Requirements:

• 2-3 pcs. chicken fillets;
• 2 kiwi fruits;
• tbsp mustard;
• 2 chasnik cloves;
• 150-100ml. kefir;
• for relish;
• for the taste of freshly grown black pepper;
• for the taste of oregano and dried crepe.

Preparation:

• Prepare the fillet, cut into pieces (about 3x3 cm), peel the kiva fruits, cut into thin slices.
• Mix the mixture with the pressed chasnik with mustard and kefir, add salt, add oregano, crepe and black pepper. Pour this mixture over half of the sour cream and mix.
• Place the meat pieces in a separate container, pour in the marinade, and let stand for about a year.
• After first soaking skewers in water, thread pieces of kiva with a hammer through it.
• Turn on the oven at the back and preheat to 220 degrees, place the skewers with meat on the wire rack, place the frying pan with water down. Grease the rolls 20-25 times and turn them over once to ensure even heating.

Skewers with chicken and pineapple

A wonderful version of hot Yuletide herb. Pineapple can easily be eaten with chicken meat, either fresh (important) or canned in wet juice, which makes another spicy sauce. The kebabs look really awesome, they come together immediately, there are a lot of compliments, gentlemen!

Requirements:

• 2 chicken breasts;
• 1 sweet pepper;
• 1/2 pineapple;
• 2 tbsp. sesame;
• 1 tbsp. tsukru;
• 2 chasnik cloves;
• 2 tbsp. olia;
• 0.5 tsp ground coriander;
• 2 tbsp. soy sauce;
• 1/4 tsp. chalked red pepper.

Preparation:

• Fill the skewers with water for the first time. Mix butter|butter| and crush the chasnik with a press, stir up the tsukor, add|add| coriander, red pepper, add soy sauce, mix well.
• Cut the breast into long thin slices, pineapple and pepper into medium cubes.
• Thread the shredded meat onto skewers like an accordion, string pepper and pineapple between the vegetables.
• Let the chicken on skewers lie in the khvilin marinade for 40 minutes, transfer to a sheet, sprinkle with sesame seeds, bake for about a third of a year at 180 degrees. Ready to serve the skewers on a platter lined with lettuce leaves until you can lay out fresh or canned cherry tomatoes.

Chicken kebab at bacon

Burnt in bacon so that it is “tanned”, the pieces of meat will lose their juice, but they look simply wonderful! A very easy and quick way to prepare meat. The only downside is that you can’t call it childish.

Requirements:

• 2 tbsp. honey;
• 1 breast;
• 1 pack of bacon slices;
• 1 tbsp. Dijon mustard;
• tbsp soy sauce;
• 0.5 lemon.

Preparation:

• Place bamboo skewers in water, cut the meat into medium pieces, and make the marinade-glaze. Mix the soy sauce with mustard and honey, add half a lemon, open the package of bacon, and place the plates on your plate.
• Coat the chicken with glaze, carefully wrap it in bacon, place it on skewers, and brush the sides with glaze again.
• Turn on and preheat the oven to 200 degrees, allow the kebabs to marinate for an hour.
• If there is no need to raise the oven, you need to cover the deco with foil and place it down. Place a grill over it, place the meat skewers on it, let it brown for about 15 minutes, turn it over onto the tender loin, and cook for another quarter of a year.

Requirements:

• 12 chicken stegons;
• 800 g chorizo ​​sausage;
• 600 g of young potatoes;
• 2 tbsp. olive oil;
• 2 heads of red cibul;
• 2 tsp. dried oregano;
• 1 orange.

Preparation:

• Turn on and heat the oven to 220 degrees. Take 2 heating molds, pour a tablespoon of olive oil and orange juice over the skin, coat the skin of the chicken with olive oil, and spread the molds.
• Fill the gaps between the meat with young potatoes, cut into halves, sprinkle with rings of cibul with oregano and grated orange zest.
• Boil for a short time, after the first half, change the shapes in places (top and bottom), pour the juice over the top of the herb. Place the finished chicken with cowbass and aromatic potatoes on a large plate and serve immediately.

Shashlik and stegna in tomato juice

This part of the chicken carcass produces the highest quality kebab. And “Provencal herbs” enhance the lower taste of meat.

Prepare:

• kg of chicken stegon;
• 300 ml tomato juice;
• 3 chasnik cloves;
• 12 pieces of olives;
• tsp sumishi “Provence herbs”;
• tbsp olia;
• for the taste there is salt and pepper.

Preparation:

• Wash the teapot thinly, cut the olives to the full.
• Place the quilt in a tray, stir in a bowl of olives, pour in the juice and herbs de Provence, add oil, add salt, pepper, and stir thoroughly. The dates will last for a long time in a cold place.
• Transfer the steak to the pan, bake for about a year and repeat at a temperature of about 180 degrees.

Gostry chicken kebab in soy sauce

For cooking, you need to take all the parts of the carcass so that the smells are marinated step by step. Then, after lubrication, there will be no over-lubricated or gray cloths.

Prepare:

• 1.5-2 kg of chicken meat;
• 6 tbsp. dry red wine;
• 6 tsp. soy sauce;
• 1/2 tsp. tsukru;
• 1 tbsp. grated ginger;
• 1 stalk of leek;
• 1 red pepper;
• 1 tbsp. starch.

Preparation:

• Grate the ginger, pour in soy sauce and wine, add zukor, mix, pour over the meat, add 40 tbsp. You can prepare a sauce for the marinade by boiling it and adding starch.
• Cut the leek into slices with pepper, piercing the remaining center with the meat.
• Place the meat, simmered with pepper and cibul on skewers soaked in water, brush in a preheated oven until ready. At the hour when the kebabs are coated, you can pour the prepared sauce over them, and serve the excess to the table.

With lemon and pepper in olive oil

These kebabs are prepared quickly (we don’t take an hour to marinate). Serve them to the table on lettuce leaves together with olives and cherry, sprinkled with a mixture of greased black and white sesame seeds - this is a true symphony of color and relish!

Requirements:

• 1 kg chicken fillet;
• 2 licorice peppers;
• 1 lemon;
• 3 tbsp. olive oil;
• 2 chasnik cloves;
• a bunch of Provencal herbs (thyme, tarragon, rosemary, basil);
• for the taste there is salt and black pepper.

Preparation:

• Cut the pepper into cubes, chop the herbs finely. Grate the chasnik, preferably using a grate for the nutmeg peas, so that most of them are absorbed into the marinade and not spread across the large grate.
• Place everything in a mortar, add pepper, add salt, pour in olive oil, and grind well.
• Cut the meat into slices, lightly beat, transfer to a bowl, pour over the marinade, stir, let stand for a second or two years.
• Thread the meat into an accordion on the prepared skewers, thread the pepper between the veggies, brush about 25 pieces of meat in a heated oven.

Chicken with vegetables in oven

An excellent option for a hearty evening, ideally paired with meat and vegetables. Save the Lord's hour, because... The chicken is prepared overnight with a side dish. Sweet pepper is better than the one with thick walls and the red color, which makes the herb even more appetizing.

Requirements:

• 400 g chicken fillet;
• 2 cibulini;
• 1 bell pepper;
• 1 zucchini;
• 1 carrot;
• 2 tomatoes;
• for relish, chalked red and black pepper;
• for relish;
• 5 cloves of chasnik;
• 2 tbsp. 9% otstu;
• oil for lubrication;
• 2 tsp. tsukru.

Preparation:

• Heat a high frying pan, pour in and heat the butter, cut the fillet, grease it until ready, lightly pepper and salt.
• Roll the tsibul onto the pivkiltsya, put it into the trigger, stir and grease.
• Cut the pepper into strips, young zucchini, carrots, add to the meat.
• Chop the chasnik or put it through a press directly into the frying pan, cut the tomatoes into small pieces, add to the meat, add the zukor, mix, pepper, add salt, simmer 10 khvilins. Transfer the frying pan to a plate and serve the grass with soy sauce or ketchup.

Sokovity recipe for curki in a jar

An easy way to prepare soft and juicy meat without a lot of work, it will turn out better, always better. An ideal option for newbies to master culinary science. If you need to prepare more, less than 4 gomilki, you will need to take another 2 or 3 liter jar.

Stravi on skewers is wonderfully suitable for a buffet table, preparing hot appetizers and desserts. Wooden sticks, which are used as a serving element, can be used as a substitute for skewers for barbecue. Find out how to cook chicken skewers in the oven on skewers. Having mastered this culinary technique, you can quickly prepare an emergency hot herb for dressing, warm up your guests in an unusual way of serving chicken.

Yak vibrati and marinate the meat

Shashlik from the chicken in the oven comes from any part of the carcass, including the back. Yogo cook, vikorista fillets, steaks and breasts, whole chicken with brushes. The most delicious tender pulp for kebabs is taken from the upper part of the steak. Drains from chicken breasts come out dry, but are less greasy, suitable for children's and children's menus. Chicken krills are the best budget option for kebabs.

The chicken fillet in the oven will be coated with shredder, which does not require careful forward softening. Marinades for shish kebab should be soft, not vikoristic or strong acids. So, for example, replace it with table wine, marinate the chicken with mayonnaise, soy sauce, ketchup or fresh tomatoes, mustard, and kefir. The main ingredients in the marinade are cibul, honey, and fresh herbs, which add a spicy taste to the prepared kebabs.

For marinating, cut the chicken into small pieces, which can be hand-strung tightly. Mix them with the prepared marinade, add salt and any spices for your taste. Infuse the finished product for shish kebab for up to forty minutes, placing the container of meat in the refrigerator. Universal warehouse for marinade: soy sauce, mayonnaise, ready-made mustard, salt.

Pokrokov's recipes for kebab with chicken on skewers in the oven

It’s easiest to learn how to prepare new ingredients with ready-made instructions at hand. Try the recipes for homemade chicken kebabs in the oven on skewers. You will definitely find the right version of the sauce for your taste, you can “pick up” by changing the stock of sauce for barbecue with breast or dumplings, chicken fillet, steak or breast. Try your favorite seasonings or try something new.

With fillet and pineapple

Marinated with soy sauce, chicken fillet on skewers comes out extremely tender and juicy, with a piquant, sweet taste, and a characteristic fragrant aroma. To prepare approximately ten servings of this miracle herb we need:

• poultry fillet – 300-400 g;
• pineapple rings – 1 jar (200 g);
• licorice ketchup - half a bottle;
• soy sauce – 100 ml.

Preparation process:

1. The tomato and soy sauce are mixed.
2. The fillet is cut into hand-made pieces, poured into the sauce mixture, and then marinated.
3. Fruit rings are cut into juices.
4. Place marinated meat on top, topped with pineapple pieces.
5. Place the skewers on a sheet greased with butter and lined with baking paper and place in a hot (180 degrees) oven.
6. We bake about forty khvilins.
7. Serve the kebabs hot, with garnish: potato puree, vegetable salad, etc.

Z heart

It is important that the meat baked in the oven or the meat smeared on the grill cannot compete with anything other than kebabs on skewers prepared with chicken hearts - incredibly tasty! Try to get it right. For 10-12 servings of miniature kebab you will need:

• chicken heart – 400 g;
• Refined olive oil – 2 tablespoons;
• tomato paste - repeat tablespoons;
• soy sauce – 100 g;
• salt, spices - to the highest discretion.

Preparation:

1. Tomato paste with spices, soy sauce, olive oil and salt mixed.
2. The hearts are washed under running water, fat and spittle are removed from them, and the aortas (empty tubes) are removed.
3. Soak in the prepared sauce for the preparation of kebab, marinate for 30-40 minutes.
4. During this hour, the oven is heated to 220 degrees.
5. We string the hearts, put them on a sheet covered with oiled paper, and put them in the oven. Ready for 25-30 minutes.
6. The finished herb is served to the table with any garnish for the authorities to judge.

Krillets and potatoes

They are thoroughly roasted in the oven. The stench appears appetizingly rosy and crispy. Looking at those who use a whole chicken carcass to cook stinks inexpensively, they can easily be baked for the Christmas table. Marvel at how to cook shish kebab in the oven, vikorystica, a budget-friendly product that, when eaten with potatoes, turns out to be not only hot, but also sieve. Ingredients:

• chicken krill – 500 g;
• potatoes – 300 g;
• mayonnaise – 250 g;
• salt, spices (cari, paprika, hops-suneli, etc.).

Preparation:

1. You can divide the chicken on the corners, put the remaining parts for kebabs and no extra is needed.
2. Place in a bowl, mix with mayonnaise, salt, add spices, then marinate.
3. Turn on the oven and let it warm up.
4. Clean, wash the potatoes.
5. The bulbs are cut into discs, the size of which is not due to the larger size of the krill pieces.
6. Cover the sheet with foil.
7. Place the krill pieces tightly onto the skewers, cutting them with potato rounds.
8. Place the skewers on a sheet, coat them with excess marinade, and place them in the oven.
9. Ready around midnight.

With vegetables at the foil

Chicken on skewers with pea sauce - a “two in one” dish: meat with a side dish of vegetables, cooked in one serving. Ingredients:

• fillet – 1.5 kg;
• tsibulya - 2 pieces;
• Oliya – 80 g;
• hourly - 4-5 pieces;
• Voloskogo pea kernels - 1 bottle;
• zucchini mushrooms – 2 pieces;
• potatoes – 1.5 kg;
• salt, chalked black pepper - for the best judgement.

Preparation:

1. In detail, use a blender or a meat grinder to clean the tsibula with chasnik and pea kernels.
2. The fillet is cut into pieces, placed in a bowl, poured with olive oil and pea-cibul sauce.
3. Add seasonings and mix well.
4. It is impossible for the meat to marinate.
5. Tim the oven for an hour, clean it, cut the vegetables into round pieces.
6. We cover the sheet with foil so that it is easy for the animal to cover the kebabs.
7. The marinated meat is placed on skewers, cutting the chicken with zucchini pieces.
8. Place the kebabs and place the chopped potatoes on the side.
9. We cover the grass with the edges of the foil and put it in the oven.
10. Bake at 180 degrees for about five days.
11. We heat the foil, add a mixture of ground pepper and semolina to the potatoes, and grease the round logs with olive oil.
12. Let the kebabs bake for another 15 minutes.
13. Served with greens.

Chicken with bacon on skewers

How to prepare shish kebab in Budinka so that it’s as flavourful as on the grill? Try adding smoked bacon to the chicken meat - the effect of the aromatic serpanko and lubricated with a lot of lard will be no problem for you. To prepare kebabs with sweet wine marinade, take the following products:

• honey – 2 tablespoons;
• bacon – 300 g;
• white dry wine – 0.5 bottles;
• chicken fillet – 500 g;
• licorice mustard – 2 tablespoons;
• sumish peppers - 1 teaspoon;
• salt - for your taste.

Preparation:

1. Cut the bacon into thin slices and fillet into small pieces.
2. Robimo marinade, mixing wine with honey, pepper, mustard and salt.
3. Soak the meat for 20 minutes.
4. Take any hot pot, the width of which will allow you to place it on the edge of the skewer so that the bacon fat drips off and burns.
5. A piece of marinated chicken skin is wrapped in bacon pellet and strung on sticks.
6. Place the container open so that the skewers curl at the edges.
7. We put the oven in a hot oven.
8. To grease the kebab, we need it today.
9. During this hour, the side dish (mashed potatoes, vegetable salad, cooked rice, etc.) is prepared.
10. Served with greens.

Mini-skewers with chicken breast for children

Not all children want to eat chicken, and they can hardly get away from kebab. Try preparing a juice dish for children, or use a minimal set of spices. Ingredients for 15 kebabs:

• chicken breast – 4 pieces;
• salt;
• lemon;
• Roslinne oil

Preparation:

1. We remove the fillets from the breasts and remove the skins, usually in small pieces.
2. Use a blender (meat grinder) to add lemon, olive oil and salt, pour over the chicken pieces.
3. While the meat is marinating, turn on the oven.
4. Thread the breast pieces onto skewers, place them on a baking sheet or bake them at 200 degrees.
5. Cooking meat on skewers in the oven for 20 minutes. You can't let the breasts brown! First of all, such a shortbread is not necessary for children; otherwise, the meat will end up hopelessly dry.

How many calories are in kebab and chicken?

It is not for nothing that it belongs to the category of dietary products. The calorie content of this meat baked in the oven does not exceed 200 kcal per 100 grams, heart - 152. On the right is kebab. The energy value of the herb is rich in the components of the sauce for meat, so up to the caloric value of the chicken itself, you need to add calories per hundred grams of honey, kefir, mayonnaise, vegetable oil, etc. the calorie content per 100 g of finished herb is:

• for kefir – 140;
• with soy sauce – 155;
• with mayonnaise – 183;
• with honey – 198.

Video recipes: how to make chicken kebab from the oven

Do you want to know what it looks like in practice to cook chicken skewers in the oven on skewers? Marvel at the videos that demonstrate this process, starting with the preparation of products, ending with serving this incredibly beautiful herb, which comes out as an appetizing steam and juice. Be aware that children’s shish kebab is no different from that cooked on the grill or marinated in honey sauce, and the preparation takes quite a bit of an hour.

Dietic

Recipe for chicken shashlik in soy-honey sauce