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White or red chicken meat has many advantages, because it goes well with many foods and is tasty, soft, tender and inexpensive in itself. Fillet shish kebab is a regular at picnics, and the marinade plays a key role in the preparation of this dish.

The calorie content of the finished kebab varies between 120-200 kcal, and this “scatter” is explained by the use of additional ingredients.

How to marinate chicken fillet for barbecue: recipes for the best marinades

Traditionally, marinades are used to soften meat fibers and to impart a certain aroma and taste to the finished dish. There are many recipes - from the simplest to the original:

Elementary

The composition of such a marinade includes: mineral water, vinegar, onion, salt and pepper, and the proportions are selected individually, and the main thing here is not to “overdo it” with salt and vinegar.

Kefir

Per 1 kg of fillet: 250 ml of kefir, 0.5 kg of onion, herbs, spices. The use of ready-made seasonings is not prohibited, but you need to take into account that many of them already contain salt. The meat is marinated for 3-4 hours (time depends on the size of the pieces).

Mayonnaise-garlic

For every 100 g of mayonnaise, one head of garlic is required. Spices and pepper are added at your own discretion, and as for salt, it is used in very small quantities, and some chefs believe that wherever there is mayonnaise, salt is not needed at all. The fillet, cut into pieces, is kept in this mixture for 60-90 minutes.

With soy sauce

For a kilogram of clean meat you need: 350 g of onion cut into thin half rings, 2 tablespoons of soy sauce and lemon juice, pepper and a couple of cloves of garlic. There is no need to add salt, which is explained by the presence of soy sauce in the composition. Meat aging time is 2-3 hours in a cool place.

Citric

An ordinary lemon can be the key ingredient, but experts say that it is better to use lime. For 1 kg of fillet cut into pieces you will need 1 citrus, soy sauce, olive oil, chili sauce (2 tbsp each). Garlic and any greens, including onions, should be chopped in a blender. The fillet will be ready for its intended use in an hour.

Iranian

Per 1 kg of chicken fillet: 100 g of pomegranate juice (or white wine), 1 tsp. saffron and dried orange zest, crushed into dust, a bunch of cilantro, 2 tbsp. l. soy sauce and red hot pepper in the preferred quantity. The meat should marinate in the refrigerator for three hours.

Beer

For a kilo of fillet you need: 300 ml of beer, a couple of onions, cut into rings, ready-made seasoning with salt, oregano, pepper. The marinating technology involves preliminary rubbing of pieces of meat with bulk ingredients. Afterwards, the fillet needs to be mixed with onions and poured with beer. The meat is marinated for no more than an hour.

In its own juice

Per kilo of fillet - 2 large onions, grated, pepper, spices, salt - in the preferred quantity. The meat is marinated for at least 4 hours in a cool place, and for the best effect, oppression can be placed on top.

How to make a classic chicken kebab on the grill

It is generally accepted that a classic marinade must include vinegar. But this component is not particularly beneficial for the body, so it must be replaced with lemon, from which you simply squeeze the juice.

The resulting amount of this noble liquid is enough to prepare chicken kebab from 1.5 kg of meat.

The classic recipe, in addition to lemon juice, includes:

a couple of finely chopped onions (or better yet, grated on a coarse grater);
half a glass of water;
a tablespoon of sugar.

The proportions of pepper and salt are determined independently.

The marinated chicken meat is strung on skewers, and while frying it on the grill, you can pour the pieces not only with water, but also with beer.

Chicken kebab recipe in the oven

For four servings you will need:

chicken fillet – 800 g;
bulb;
2 tbsp. l. soy sauce and sour cream;
herbs, favorite spices and seasonings.

Technology:

Buy wooden skewers and soak them in water before preparing the kebab.
Cut the fillet into pieces and the onion into rings. Mix the ingredients.
Prepare a mixture of the remaining products, pour over the chicken, mix well and put in the refrigerator for an hour.
Thread pieces of meat onto skewers, alternating them with onions.
Take a wire rack from the microwave oven, place it on a baking sheet, and place the skewers on top so that the pieces of meat do not touch each other.
Place the structure in a well-heated oven for 30-40 minutes.

Chicken breast skewers on skewers

Ingredients for one serving:

medium-sized chicken breast;
herbs and spices or “pepper mixture.”
one tablespoon each of soy sauce and olive oil.

Preparation:

Cut the breast into pieces and place them in a bowl.
Add the remaining ingredients, mix, cover with cling film and leave to marinate for half an hour, even at room temperature.
Soak wooden skewers in water, as this will prevent them from charring.
Take a baking dish and pour enough liquid into it so that it covers the bottom by a couple of centimeters.
Try to place the meat strung on skewers so that it “hangs” above the form filled with water. That is, the skewers are installed on the sides.
The kebabs will be ready 20-25 minutes after they are placed in an oven preheated to two hundred degrees.

If desired, in addition to meat, you can string onion rings, zucchini cubes and tomato mugs onto skewers.

It is better to cook shish kebab from chilled chicken fillet that has not been frozen.
The pieces must be the same size.
The average marinating time for chicken meat is 1.5 hours.
Mayonnaise is not the best ingredient because when heated, carcinogens form in it.
Cooking time for chicken kebab is no more than half an hour.
If flames come out of the grill, fight them with a bottle of water.
To make the finished kebab even softer and juicier, it is recommended to add a small amount of vegetable oil, preferably olive oil, to all recipes.

The recipe is very easy to prepare and convenient because the listed ingredients can always be found in the refrigerator.

Products used (for marinade):

3 tbsp. mayonnaise;
1 tbsp. tomato paste;
2-4 garlic cloves;
½ tsp pepper mixture.

All ingredients are mixed together and coated with pieces of chicken meat. Leave the meat to marinate for 3-6 hours, or overnight.

A very simple but reliable method of pickling has been tested over the years and still remains relevant. The meat turns out tender and soft.

Necessary products (per 1 kg of chicken):

1 tbsp. 9% vinegar;
2 onions;
pepper, dried garlic.

Preparation:

Vinegar is dissolved in a glass of water, you should get a pleasant sour mixture.
The onion is peeled and doused with boiling water, cut into half rings and crushed.
Chicken meat is peppered, salted, and onions are added.
The contents of the pan are mashed until the juice appears from the onion and pour a glass of water.
Marinate the chicken for at least 3 hours, preferably overnight.

Spicy marinade (for chicken in the oven)

Chicken kebab can be prepared at home. At the store, buy long skewers and string marinated chicken fillet onto them. Place in the oven for 30-40 minutes, and a delicious dinner is ready. For the marinade you will need:

1 tbsp. mustard;
1 tbsp. adjika or spicy ketchup;
3 garlic cloves.

Mix the above products and rub the chicken pieces with the mixture. Marinate the meat for 3-4 hours and bake in the oven at a temperature of 180-220 degrees.

Recipe with honey

This unusual marinade will appeal to lovers of unusual dishes. It adds flavor and sweetness to the chicken.

Products (per 1 kg of meat):

honey, 3 tbsp;
soy sauce, 2 tbsp;
garlic, 2 cloves;
dried rosemary.

Preparation:

Honey is melted in a water bath so that it acquires a liquid structure.
Add soy sauce and finely chopped garlic and herbs to honey.
Coat the chicken with the marinated mixture and leave for 4-5 hours, after which it can be cooked.

A spicy way to marinate

The unusual combination of honey and mustard in the recipe, when fried, forms a beautiful glossy crust on the chicken, and all the juice is retained inside the meat. For the recipe you will need:

1 tbsp. l. mustard;
1 tbsp. honey;
a little salt and ground black pepper.

Chicken pieces are rolled in a mixture of honey and mustard, sprinkled with salt and pepper and kept in a cold place for 4-5 hours. Then the meat can be fried.

Marinade with mineral water

This method is suitable for people who adhere to proper nutrition or diet. The marinade is low in calories. You will need:

a glass of mineral water;
3 medium onion heads;
tsp paprika;
½ tsp. black pepper.

Preparation:

Paprika and pepper are added to the water.
The onion is cut into half rings and added to the meat.
Pour mineral water over the meat and onions and place in the refrigerator for 5-6 hours.

Tomato marinade

Tomatoes go well with chicken, making the meat sweet and tender.

Products for cooking:

2 medium tomatoes;
1 onion;
3-4 garlic cloves.

Preparation:

Tomatoes are peeled and chopped in a blender.
Chop the garlic and add to the tomatoes, salt and pepper.
Chopped onions are sent to the chicken and poured with tomato mixture.
Cover the container with meat with film and marinate for 5-6 hours.

Lemon marinade

Lemon makes the meat juicy and soft. The meat is marinated in just 2 hours.

Products:

1 small lemon;
1 tsp ground paprika;
2 cloves of garlic;
1 tbsp. soy sauce.

Preparation:

Mash the lemon, then cut it in half and squeeze out the juice.
Add chopped garlic, spices and sauce to the resulting juice.
Coat chicken pieces in the mixture and leave to marinate for 2 hours at room temperature.

Recipe with sour cream

This recipe makes the chicken creamy and the meat flavorful. There is no need to wait long - the meat is marinated for only 2-3 hours.

Culinary experts often observe how, being tender in a raw, uncooked form, chicken breast quickly hardens during frying, boiling, or stewing. It is considered a lean, even dietary product, which is recommended for those losing weight and diabetics. How tasty is chicken breast kebab, can you achieve tenderness and softness in the meat? The chefs answer: yes. And the “yes” is a confident one.

The secret here is in a well-chosen, seasoned marinade. You can make large, “street” kebabs or small ones using skewers. Here are 5 basic, popular recipes that will help everyone, even novice cooks.

1 place

The total cooking time takes about 45-50 minutes, the indicated ingredients are designed for 2 equal, medium servings. You can serve with delicious bread tortillas and cheese.

What you will need:

Chicken breast -700 gr;
Potato starch (ready) – 30 g;
Water, only filtered – 200 ml;
Turmeric - 5 g;
Ground paprika (its smoked variety) – 5 g;
Salt (you need sea salt) – 15 g;
Paprika flakes -3 g;
Olive oil

Preparation:

To keep the meat soft, it is important to soak it thoroughly with starch and water. First, carve the reserved breast using a sharp, large knife. First, carefully cut the skin, then remove it completely, here you just need meat, without it.

If you bought the breast whole, not fillet, you need to cut it. In the center of the breast there is a special bone - the fork, which seems to divide the breast in half. Cut the meat neatly along it. Then cut off one side, then the other. That's it, the fillet is there.

At the same time, remove all excess: veins, veins with pieces of fat, tendons. Cut off the small, remaining fillets from the edges. They will then go either under roast or under cutlets. For fillet skewers, only large, central pieces are needed. Cut them both into long, identical, thick strips.

Take a comfortable, deep bowl, pour cold, already filtered water into it, then add starch and sea salt. Stir everything until all the salt is gone and dissolved.

If you have a separate culinary syringe at home, use it to prick the fillet prepared for the marinade (medical syringe will not work here). When not, prick the chicken with a regular fork, then place all the pieces in a bowl, submerging them in the marinade. That's it, leave it for 25-30 full minutes.

Once the marinade has been absorbed, transfer the fillet to another, shallower bowl. There, add the reserved spices to the meat (turmeric, then smoked paprika, flakes). There is no need to add salt, because the marinade was already salty.

That's it, now you can carefully string each piece of fillet onto a small skewer and grease it thoroughly with olive oil.

If you plan to grill chicken fillet kebab, 5-6 minutes on medium, not very hot coals will be enough. This is the total time, including all rollovers.

If the kebab is homemade and will be in the oven, then heat it first, setting it to the maximum available temperature. We place the kebabs on top of a baking sheet, but so that the meat remains “in the air” without contact with the metal. That's it, the cooking time will be the same, 6-7 minutes. Serve only hot, with a side dish (preferably fresh vegetables), tortillas, and cheese.

2nd place

Kebab lovers cannot always afford this dish, because it is considered fatty and high in calories. Especially if you make it from fatty lamb. However, chicken breast kebab is accessible to everyone, even those losing weight. The main thing here is to achieve softness and tenderness in the meat. The marinade will help. The most delicious, according to this recipe, is kefir. It will nourish the breast, adding juiciness. Ready-made kebabs can be supplemented with sauces or mustard, as well as vegetables and herbs, as desired. Replace the fillet with your favorite steaks or thighs or wings.

What you will need:

Chicken fillet – 360 gr;
Kefir (regular) – 90 ml;
Tomato paste (from a jar) – 1 tablespoon;
Soy sauce – 30 ml;
Garlic –2-3 zb.;
Mustard (need in grains) – 1 tablespoon;
Chili pepper 2-3 rings;
Spice mixture – 1 tbsp;
Sea salt - 1 teaspoon;
Pepper (you need ground black pepper) - 1/2 teaspoon.

Preparation:

The amount of spices here is not exact, you can change it according to your own taste. For the marinade you need a deep, comfortable, medium-sized bowl. The main thing is to calculate the volume so that all the meat fits and you can mix it.

Pour in a mixture of selected spices, for our version it is: turmeric with curry, a little paprika, dry vegetables with basil, thyme and literally a pinch of coriander. However, everyone makes their own bouquet. The spices go with tomato paste (you can use ketchup).

We peel the garlic, pass all the cloves through a press, then add the mass to the spices. There is also a piece of hot, spicy chili, 2-3 medium rings (the same). Mustard (precisely in grains), soy sauce - they are needed for piquancy.

That's it, now it's kefir's turn. Having made the marinade, mix it thoroughly, adding the remaining pepper and (you need sea) salt. You can adjust the amount by trying the ready-made mixture.

Rinse the fillet, wipe it, then use a sharp, comfortable knife to cut off all the film and skin. Fat, if found, can be left. Cut the meat ready (for marinade) into equal, large pieces, then send everything to steep, already in the marinade.

String all the pieces using ordinary culinary skewers. Pour the remaining marinade over the breast again. Bake them for 35-40 full minutes. If using a wire rack, place the baking sheet down.
Serve everything immediately after baking while still hot.

3rd place

Instead of kefir, you can take mayonnaise and add soy sauce. The result will be an interesting, tasty marinade that does not require long, overnight cooking. A couple of hours will be enough.

What you will need:

Chicken fillet - 1.5 kg;
Mayonnaise – 150 gr;
Soy sauce – 100 ml;
Onion – 2 pcs.;
Salt;
Black pepper, you need ground.

Preparation:

First, rinse your fillet, lay it out, let the excess liquid drain off, and let the meat dry.
Cut all the fillets using a comfortable, sharp knife. The pieces are medium, portioned. This kebab will be on the grill, so check the size of the pieces. Small ones - the meat will burn and dry out. Large ones - it will be raw.

After placing the fillet in a convenient, large pan, immediately add mayonnaise and sauce on top. Add a little salt, because the sauce has its own degree of saltiness, season with pepper. That's it, there are enough seasonings.

Meanwhile, peel the onions, cut them all into identical, small strips and immediately place them in a saucepan, where you will then marinate.

That's it, mix the collected ingredients, then leave it, let it stand like that, in the room. Time – 2-3 full hours. Stir occasionally.

It is advisable to heat the coals, then let them cool a little, otherwise the meat will cook faster and dry out, losing its juiciness. Thread the already marinated pieces onto the skewers, keeping the distance, not tightly. Turn over more often during cooking, it will take about 10-12 minutes. The main thing is to remove it in time, then the meat will surprise you with its juiciness and taste.

4th place

Option with lemon. True, you also need Italian herbs and other spices. However, if you don’t find them, you can replace them by making your own bouquet.

What you will need:

Chicken fillet -500 gr;
Lemon juice (fresh) – 3 tablespoons;
Garlic – 2 cloves;
Italian herbs – 2 teaspoons;
Paprika;
Salt;
Cumin;
Ground cinnamon;
Black pepper (also ground);
Olive oil;
Red onion;
Lemon.

Preparation:

After peeling and then chopping the garlic, mix it with all the herbs prepared for pickling, placing it in a convenient, deep bowl. A spoonful of fresh, squeezed lemon juice will also go there.
First wash the chicken fillet, then chop it into medium, equal-sized pieces. Place all the meat in the prepared marinade. important: do not pour out all the lemon juice, there will be 2 spoons left (one was used). Marinating time will be 2 hours.

Mix it separately by adding the desired olive oil. Next, heat up your grill or put on a barbecue. String red onion and pieces of already marinated fillet alternately. Everything cooks quickly on the grill, only 6-8 minutes, so stay close, turn it often, greasing the pieces with that prepared lemon-oil mixture.

Here it is important to guess the moment and pull out the “chicken” skewers in time. Then the meat will not have time to overcook, retaining its juices and pleasant softness. Serve this kebab with lemon cut into wedges.

5th place

Shish kebab aged in a vinegar-vegetable marinade. Of course, any of the proposed recipes has a number of advantages, feel free to choose the one you like, there are no bad or unsuccessful ones. This recipe is the simplest, there are few ingredients and each one is easily found in any possible kitchen.

What you will need:

Chicken fillet – 500 g;
Sweet pepper -2 pcs;
Cherry tomatoes – 8 pcs;
Wine vinegar – 2 tablespoons;
Vegetable oil;
Allspice (needs ground);
Salt.

Preparation:

The secrets of the most successful kebab in terms of taste always lie in the marinade and holding time. Especially if the base is chicken breast, which is considered lean, tough meat. It is important to select ingredients, maintain time and when frying, choose the right moment so as not to overdo it. Place medium, rather than hot, coals on the grill, allowing them to cool slightly. Therefore, when different types of kebabs are fried, chicken comes second, not first in order.

First, process the meat: rinse the breast, then cut off unnecessary parts (veins, film, skin) with a knife. Cut it if it comes with a bone. Then cut, you need medium, approximately equal pieces. Count on future frying. Small ones will cook faster and burn. Large ones, on the contrary, will remain raw inside. If there is fat in the meat when trimming, leave it.

Next, you need a deep, comfortable bowl, combine the vinegar with the oil prepared for the barbecue, and spices there. The marinade is considered simple; there is nothing except these components. Mix it thoroughly, then pour over the meat. The marinating time will be short, 30 minutes. This recipe is considered fast, because other options require 2-3 hours of exposure, here it’s half an hour. All the same, the meat will have time to soak and soften.

Thread onto skewers alternately, alternating meat, then peppers, tomatoes. Yes, if you look at the general advice, then you can’t make a mixed shish kebab, when there is meat on the skewer and vegetables next to it, because... the latter cook faster and by the time the meat gets ready, they burn. Chicken kebab is an exception. It doesn’t matter whether it’s on skewers in the oven or otherwise, on coals, the cooking time is shorter. 6-8 minutes, turn frequently.

It is best to serve hot without removing the skewers. Serve with pita bread and onions. Vinegar will add its own sharpness.

Varieties of recipes

What else, besides vinegar or kefir, can be added to the marinade?

Canned pineapples (although they will be “partners” with the meat on the skewers);
Honey;
Mineral water (mineral water is believed to be able to soften any meat, even tough ones);
Lemon (both itself and its juice) is considered a universal ingredient;
Mustard;
Horseradish;
Wine (table or red, any kind).

Any cook who loves barbecue experiments with marinade. Especially if the meat is “problematic” like breast. After all, it’s easier to fry regular chicken, or rather, there is no fear that it will come out tough.
Features of frying. It’s interesting how the experts differed when discussing the types of firewood used for barbecues. Some people think birch is the most successful, while others, on the contrary, praise fruit trees.

For some, ready-made, packaged coal is more suitable. It is enough to light a small, compact fire, then add a handful of coal prepared in a bag, and that’s it, you can fry.

In the summer, many city dwellers try to go out into nature as soon as possible. And the best dish for a picnic is shish kebab. It can be prepared from different types of meat, including chicken. But just buying poultry meat is not enough; you need to properly marinate the chicken kebab to make the dish really tasty.

To prepare barbecue, it is better to purchase chilled rather than frozen chicken. If only frozen product is available, then you need to let the meat gradually thaw; it needs to be defrosted in the refrigerator. It is not recommended to immerse the bird in hot water to defrost or use a microwave oven for this purpose.

You can buy both whole carcasses and individual parts of the bird. In the first case, you will have to cut the chicken yourself. All parts of the bird can be used to prepare shish kebab.

It can be fillet, and you can take not only the breast. Thigh fillet turns out even more juicy on the grill.
You can take a thigh or legs for baking; they are strung whole on skewers.
Wings baked on the grill turn out delicious. To prevent the wings from turning during frying, they are threaded onto two skewers at the same time.

1 kg of chopped chicken (you can take drumsticks or thighs);
350 gr. Luke;
3.5 tablespoons of table vinegar (9%);
7 tablespoons of water;
1 teaspoon sugar;
three quarters of a tablespoon of salt (or to taste);
0.5 teaspoon ground black pepper.

Peel the onion and divide into two parts. We cut one part into circles approximately 0.7-0.8 cm thick, cut carefully, trying to prevent the circles from falling apart into rings. Grind the second part. Previously, a fine grater was used for this purpose, but many tears had to be shed when doing this work. Therefore, it is better to take the simpler route and use a blender.

Mix the onion puree with the chicken, trying to rub the onion pulp into the pieces of the bird. Prepare the marinade - mix water with vinegar, salt and sugar. Place onion mugs and chicken pieces in layers in a marinating dish. Pour marinade over the products and pepper. You need to keep the chicken in the marinade for 2 to 8 hours; the dishes with prepared products should be kept in the refrigerator.

Pepper the marinated chicken and string it onto skewers, alternating with onion slices. Fry on the grill. You can grill the chicken without skewers by placing it on a barbecue grill.

The simplest recipe for shish kebab from chicken thighs with mineral water

You can marinate chicken in. The water can be anything, the main thing is that it is carbonated. Namely, gas bubbles perform the function of softening meat fibers. There are many options for mineral water marinade; we offer the simplest recipe.

1.5 kg chicken thighs;
2 large onions;
1 lemon;
2 tablespoons khmeli-suneli;
salt and black pepper to taste.

To prepare shish kebab, it is better to take small thighs without part of the backbone. If legs are used, they need to be divided into drumsticks and thighs, and the longitudinal bones of the thighs should be removed. It is better to cut large pieces of chicken into 2-4 parts; you should get pieces with a side length of about 5 cm.

Peel the onions and cut them first in half and then into not too thin half rings. Place the onion in a deep bowl, sprinkle with salt and pepper and knead well with your hands to release as much juice as possible.

Place prepared chicken pieces on top of the onion and sprinkle with spices. Cut the lemon in half, cut 3-4 thin circles from one of the halves, and squeeze the juice from the remaining fruit. Lay out the lemon slices and pour in the juice, then add the carbonated mineral water. Cover the dish with a lid and leave it in the refrigerator for 8 hours.

Spicy chicken wings marinated with adjika in 2 hours

Fans of spicy dishes will love chicken shish kebab marinated in adjika. You can buy this seasoning at the store or make it yourself. If you are not preparing for the winter, then you should prepare homemade adjika the day before marinating the chicken.

For the marinade:

500 gr. tomatoes;
120 gr. red bell pepper;
1 chili pepper;
1 head of garlic;
0.5 cups sugar;
0.5 teaspoon hops-suneli;
50 ml vinegar (9%);
salt to taste

Or 0.5 liters of ready-made adjika.

In addition, you will need:

2 kg chicken wings or drumsticks;
1 tablespoons barbecue seasoning.

To prepare adjika, wash the vegetables. Peel the pepper, cut out the stalks and cut into 4-6 pieces. Cut the tomatoes into medium-sized pieces. Grind all the vegetables with the addition of peeled garlic and seeded chili peppers in a blender or meat grinder. Add sugar, salt, spices and vinegar to the vegetable puree. Let the mixture brew and use it to marinate the chicken.

Advice! If there is too much adjika, then it can be served with chicken kebab as a cold sauce.

Wash the chicken wings or drumsticks, sprinkle with barbecue spices and pour over adjika, mix everything thoroughly. Marinate for at least 2 hours.

Marinade for chicken fillet with apple cider vinegar

If the taste of meat marinated in table vinegar seems sharp, then you can marinate the meat in apple cider vinegar and vegetable oil. And for piquancy, you can add garlic and spices.

1 kg chicken fillet;
2 tablespoons apple cider vinegar;
2 tablespoons soy sauce;
4 tablespoons of any refined vegetable oil;
1 tablespoon of barbecue spice mixture;
2 cloves of garlic.

Mix soy sauce with apple cider vinegar in a separate bowl, add vegetable oil and add spices. Peel the garlic, pass it through a press and add to the marinade. Stir.

Read also: Armenian kebab – 8 recipes + sauce

We wash the fillet and cut it into cubes with a side length of 4-5 cm. There is no need to make the pieces too small, they will turn out dry. Mix the fillet pieces with the prepared marinade, mix very thoroughly so that the fillet is covered on all sides with sauce. You can't keep the chicken in the marinade for long; two hours will be enough. But you can put the bowl of marinated fillet in the refrigerator overnight.

Advice! To prepare this marinade, you can use not only apple vinegar, but also wine or balsamic vinegar. The dish will acquire different flavors and aromas.

How to marinate chicken kebab for children

Kebabs are loved not only by adults, but also by kids, and chicken kebab is best suited for children. But, of course, a recipe for children should not contain hot spices. A marinade with mineral water and vegetable oil is perfect. Chicken in this marinade turns out soft and juicy.

1.5 kg chicken;
0.5 kg of onion (it is better to use red or white onion, they are less spicy);
1 liter of sparkling water;
50 ml vegetable oil;
salt to taste.

To prepare barbecue for children, it is better to use fillet - from the breast or thighs. The fillet should be cut into medium-sized pieces.

Then you need to peel the onion and cut it into large rings, mix the onion with the meat, add salt, and maybe lightly pepper. Then pour vegetable oil into the meat and mix well again. Finally, pour in sparkling water, cover the dish with a lid and put it in the refrigerator for at least six hours, or you can leave it overnight. After this, the kebab can be fried; during frying, you can periodically pour mineral water over the meat so that it does not dry out.

Shish kebab marinated with mayonnaise

It's very easy to marinate chicken in mayonnaise. The kebab in this marinade turns out tender and tasty. Many people consider mayonnaise to be an extremely harmful product, but if you prepare this sauce at home from egg yolk, vegetable oil, lemon juice, mustard and spices, there will be no harm to your health. To prepare the shish kebab, we will use the drumstick, but you can also use other parts of the chicken.

2 kg drumstick;
6 onions;
150 gr. mayonnaise;
salt, pepper, barbecue spices to taste.

We wash the chicken. There is no need to remove the skin from the drumstick; it will help preserve the juiciness of the meat. If you don’t eat chicken skin at home, you can remove it from the finished kebab.

We clean the bulbs. Grind 3 pieces to a puree, for this it is best to use a blender. Cut the remaining three pieces into large rings.

Place the chicken pieces in a large bowl, sprinkle with spices and salt. Add salt sparingly, taking into account that the mayonnaise is already salty. Add onion puree and mix well. Then add onion rings and put in mayonnaise. Mix again.

You can marinate the chicken for only 1 hour; in this case, the dishes with meat should be left at room temperature. You can keep chicken in the refrigerator for up to 12 hours. Then we string the drumsticks onto skewers, threading them along the bone, and fry them over the grill.

Marinade with soy sauce

Another recipe option in which chicken is marinated in soy sauce. You can use any part of the bird for cooking.

1 kg chicken, cut into pieces;
1 large onion;
4 tablespoons soy sauce;
2 tablespoons of olive (sunflower can also be used) oil;
2 tablespoons lemon juice;
ground black pepper to taste.

Wash the chicken and dry it with napkins or paper towels. Place the chicken pieces in a fairly large bowl. Sprinkle with pepper and add onion cut into half rings, mix. There is no need to add salt, since the marinade contains soy sauce, which is quite salty.

Separately mix soy sauce with lemon juice and oil, pour this mixture over the chicken pieces and mix. Leave to marinate for 2 hours at room temperature or 8-12 hours in the refrigerator. You can fry on skewers or on grates.

Lemon marinade

A very tasty option is marinade for chicken kebab with lemon. The meat turns out soft, tender with a subtle and fresh aroma.

2 kg chicken, cut into portions;
2 lemons;
0.5 teaspoon black pepper, ideally freshly ground;
salt to taste.

Wash the chicken and dry it. Place in a container that will be used for marinating.

Advice! Under no circumstances use aluminum utensils for marinating. Glass or enamel dishes are best suited for this purpose. But there should be no cracks or chips on the enamel.

Wash both lemons well. Cut one in half and squeeze the juice out of it. Cut the second lemon into thin slices.

Advice! To get more juice from the lemon, it is recommended to first scald the fruit with boiling water.

Pepper the chicken, pour lemon juice over it and add lemon slices. Mix everything well. We'll put pressure on top. To do this, you need to place a flat plate on top of the poultry pieces and place a load on it, for example, a jar of water. Leave to marinate in the cold for at least 3 hours, you can keep it longer - up to 12 hours. Fry on a grill or thread the pieces onto skewers.

Spicy chicken in beer marinade

Chicken marinated in beer turns out tender and piquant. To prepare the marinade, it is best to use “live” beer; if you use a pasteurized product, the kebab will turn out less aromatic.

5 kg of legs;
1 liter of light beer;
1 lemon;
3 onions;
250 gr. mayonnaise, best of all, homemade;
2 tablespoons barbecue seasoning;
salt and ground black pepper to taste.

We wash the chicken legs. Cut along the joint, separating the drumstick. If desired, the protruding shin bone can be cut off, but you can also leave it. The spinal bone needs to be cut off at the hips. There is no need to remove the skin; if you fry the chicken with the skin on, it will be more juicy.

Place the chicken pieces in a bowl or other suitable container. Cut the onion into thin rings or halves of rings. Sprinkle with salt and pepper, add spices and mayonnaise. Stir, trying to rub the spices into the chicken pieces. Then squeeze the lemon juice directly into the bowl with the meat and pour in the beer. Leave to marinate for 2-3 hours. You should not keep the bird in this marinade for too long; it will become soggy and less tasty.

Thread chicken pieces onto skewers and fry over the grill. During frying, you can periodically sprinkle the meat with the strained marinade.

Read also: Shish kebab in the oven on skewers - 14 recipes

Marinate chicken kebab in kefir

Chicken is often marinated in kefir; the meat softens well, thanks to the lactic acid contained in this product. And to give the chicken flavor, she will use aromatic herbs and spices.

2 kg of wings or other parts of chicken;
0.5 liters of kefir;
1 tablespoon chicken seasoning;
2 onions;
salt, black pepper to taste;
1 bunch of greens.

Wash the chicken, dry them well, pat dry with paper towels. We rinse the greens, we will not cut them, so that later we can easily remove the branches from the marinade. Chopped greens give off a good aroma, but they remain on the chicken pieces and burn during the frying process. Peel the onion and cut into rings.

Mix kefir with salt, add black pepper and chicken spices, mix. Place the chicken pieces in a suitable bowl, topping them with onion rings and sprigs of parsley and dill. Pour over the prepared kefir marinade and place in the refrigerator. We will marinate for at least 3-4 hours. You can keep the chicken in the marinade overnight. Then we string the pieces onto skewers and fry the chicken over hot coals. Chicken fries quickly, so it is important not to dry out the kebabs.

Mustard marinade

By marinating the chicken in mustard, we get a fragrant and juicy kebab. To prepare the marinade, you can use different types of ready-made mustard, each time you will get a slightly different taste and aroma.

You can use natural thick yogurt as the second main ingredient, then the dish will turn out to be dietary. If calorie counting is not relevant, then you can replace the yogurt with vegetable oil, the kebab will turn out very tender.

1.2-1.5 kg chicken;
2-3 tablespoons mustard;
2-3 tablespoons of natural yogurt or vegetable oil;
a mixture of dry aromatic herbs or a pinch each of rosemary, marjoram, oregano and thyme;
salt and allspice to taste.

Wash the chicken and blot any drops of water with paper towels. Divide the chicken into pieces, removing the backbone. You can also use individual parts of the chicken, such as thighs or wings.

Prepare the marinade by mixing mustard with yogurt or vegetable oil. Sprinkle the chicken with salt, aromatic herbs and allspice. Then pour in the marinade and mix thoroughly again, ensuring that the sauce completely covers each piece on all sides. It is enough to marinate the chicken for 2 hours, but you can leave it overnight, it won’t get any worse.

Classic marinade with red wine

Shish kebab marinated in wine is a classic of the genre. To prepare the marinade, dry red wine is most often used. And you can also use chicken as the main ingredient.

6 chicken legs;
2 tablespoons of wine vinegar;
200 ml dry red wine;
1 onion;
2 cloves of garlic;
1 sprig of rosemary;
4 tablespoons of vegetable oil;
50 gr. olives (optional).

Divide the legs into parts, wash and dry. Peel the onion and garlic and chop coarsely. The onion can be cut into rings; the garlic can simply be chopped coarsely. Mix vegetables and prepared chicken pieces. Sprinkle with salt and spices.

Heat vegetable oil in a frying pan or any other suitable container and place rosemary leaves in it. Then pour the hot aromatic oil into the bowl with the chicken and vegetables, mix with a spoon. Mix wine and vinegar in a separate container, pour this mixture into the chicken. Keep the bird in the marinade for 3 to 12 hours.

Thread chicken pieces onto skewers and fry on the grill, periodically sprinkling with strained marinade. Place the finished kebabs on a plate. We put one pitted olive on each skewer.

Marinade with white wine

Here is another option for cooking chicken kebab in wine, but this time we will use white wine.

1 kg chicken thighs or legs;
300 ml dry white wine;
1 onion;
3-4 cloves of garlic;
5-7 peas of allspice;
1 teaspoon salt;
2 tablespoons vegetable oil;
1 tablespoon chicken spices.

We wash the thighs and dry them. If the thighs are sold with part of the back, then this vertical bone must be cut off. If you bought legs, you must first separate the drumstick, and then cut off the spinal part from the thigh.

Place the prepared chicken in a container suitable for marinating. Sprinkle with spices and salt, mix well, rubbing the spices into the meat. Then pour the oil and wine over the chicken. Chop the onion and garlic coarsely, the onions into thick rings, the garlic into thin flat slices. Add the vegetables to the meat and mix well, preferably with your hands. We leave to marinate for at least 2-3 hours, but you can easily leave it for a day. Then fry on a grill or on skewers on the grill.

Chicken kebab in tomato marinade

Marinating chicken in tomato juice couldn't be easier. You can buy the juice in the store or make it yourself at home from fresh tomatoes. If you don’t have juice at home, you can take tomato paste and dilute it with boiled water until it reaches the consistency of juice.

1 chicken or 1.5 kg of chicken carcass parts (for example, drumsticks);
3 onions;
0.5 liters of tomato juice;
5 cloves of garlic;
salt, barbecue spices to taste;
parsley to taste.

We wash the chicken and cut it into pieces of a size suitable for frying on the grill. Place the poultry pieces in a suitable container and sprinkle with spices. Any spices can be used. You can take a ready-made mixture of barbecue seasonings, but you can create a set yourself using your favorite spices.

Cut the onion into thick rings and place them on top of the poultry pieces. Cut the garlic into thin slices. We tear the greens very coarsely with our hands. Large pieces of greens will then be easier to remove from the chicken pieces. If you leave the parsley on the surface of the pieces, the greens will burn when fried. We also add greens and garlic to the chicken.

Pour the food with tomato juice, in which salt has previously been mixed to taste. Place under a press and place the chicken in the refrigerator. Marinate for 2 to 12 hours.

Marinade with ketchup

It is easy to prepare chicken kebab by marinating poultry meat in ketchup. To prepare the marinade, you can use homemade tomato sauce or a store-bought one of good quality.

1 kg chicken fillet;
150 ml ketchup;
2 onions;
salt, ground black pepper to taste.

First, chop the onion; you can cut it into thin half rings or just finely chop it. Sprinkle the onion with salt and pepper and mash well with your hands to release the juice. Mix the onion mixture with chicken fillet, which has been cut into fairly large pieces. Pour ketchup over the chicken and mix well again.

Leave the chicken to marinate in the refrigerator. The marinating time can be from one hour to 1 day. Then you will need to thread the fillet pieces onto skewers and fry the kebabs on the grill with hot coals. The chicken fries quickly, just cook it for about a quarter of an hour.

Chicken kebab with tomatoes

You can cook chicken kebab with tomatoes; we will use fresh tomatoes to prepare the marinade, and also for frying along with the meat. To prepare this dish, it is best to use chicken fillet. Moreover, it is better to take fillet from the thighs; the kebab will turn out juicier. Chicken breast will make a dietary kebab.

Cut the fillet into fairly large pieces. Onions and tomatoes for frying must be selected in the shape of cylinders - elongated and narrow. Cream tomatoes are ideal. You can use any variety of tomatoes for the marinade.