Chicken kebab on skewers in the oven is not only tasty, but also a healthy dish that will appeal to both adults and children. The great advantage of chicken meat is that you can use a large number of marinades and complement the dish with vegetables for every taste.

Below are the simplest and most interesting recipes with which you can prepare original and delicious dishes for a holiday or for every day.

This recipe is very easy to prepare and does not require a large number of ingredients.

Both miniature metal and wood skewers can be used as skewers. The latter need to be soaked in water for several hours so that they do not burn in the oven.

For a classic shish kebab on chicken fillet skewers, you need the following components:

• half a kilo of chicken fillet;
• 10 g salt;
• 1 large onion;
• 0.5 tsp. dried garlic;
• a little black pepper;
• a little lemon juice.

1. The meat is thoroughly washed, cleaned of pieces of fat and films, and cut into small pieces.
2. The marinade is made as follows: punch an onion in a blender, add salt, garlic, pepper and lemon juice to it, mix thoroughly until a homogeneous mass is obtained.
3. Place chicken pieces into the marinade and stir thoroughly so that all the meat is evenly covered with a thin layer of the mixture.
4. The resulting preparation is sent to the refrigerator for 12 hours to infuse.
5. The oven is heated to 200 degrees. The marinated fillet is threaded onto skewers and placed on a baking sheet lined with baking paper. Bake for at least 20 minutes, turning the skewers periodically to obtain an even crust.

Serve hot. An excellent addition to them would be a vegetable salad, potatoes or pasta.

Chicken fillet

Fillet cut from the thighs and drumsticks of the bird is perfect for this dish. The marinade is prepared from simple ingredients, and the dish turns out juicy and soft even when it cools down.

The following components will be required:

• half a kilo of chicken fillet, cut from legs and thighs;
• 1 large onion;
• 1 tbsp. l. mustard;
• juice from half a medium-sized lemon;
• salt, pepper - to taste;
• additionally add your favorite spices.

How to prepare shish kebab:

1. The fillet is cut into small pieces. Don't make them too small - the dish will turn out dry.
2. Prepare the marinade: cut the onion into thin half rings, add mustard, lemon juice, salt, pepper and any spices to taste, mix thoroughly.
3. Marinate the meat in the resulting mixture for a day.
4. Preheat the oven to 200 degrees, pre-cover a baking sheet with parchment. Thread the fillet onto skewers and place on a baking sheet.
5. Bake for about half an hour, turning the skewers occasionally to ensure even baking.

The dish is served hot and goes well with mashed potatoes and vegetable salad.

Unusual recipe with pineapples

An excellent option for a holiday table. The dish turns out aromatic, tasty and juicy, and guests always ask for more.

For this kebab you will need pineapple slices in syrup and large breast fillet. This is needed to give the kebab a special shape. Also, the dish will not fall off the skewers during baking.

The exact quantities of required components are indicated below:

• 1 large skinless, boneless chicken breast;
• half a glass of tomato ketchup (if desired, you can replace it with thick tomato juice with pulp);
• half a glass of soy sauce;
• 1 small can of pineapples in syrup, cut into rings.

Prepare the dish as follows:

1. The fillet is cut into long thin strips, the pineapple is chopped into small pieces.
2. The marinade is easy to prepare - you need to thoroughly mix the tomato juice and soy sauce, then pour the resulting mixture over the fillet strips. Leave in the refrigerator for 12 hours.
3. The most crucial moment has come - stringing meat and pineapples onto skewers. The fillet is pricked so that it forms a snake, and at each turn an additional pineapple layer is pricked.
4. The resulting semi-finished product is laid out on a sheet of foil and sent to an oven preheated to 200 degrees for 25 - 30 minutes.

Cool the finished dish slightly and can be served.

Chicken kebab for children

This recipe will appeal not only to kids, but also to their parents. The dish turns out juicy and soft, and the wooden skewers delight children. The main difference between this recipe and the others is the absence of hot spices and a minimal amount of salt, since these ingredients are not beneficial for a growing body.

For “children’s” chicken kebab, you should stock up on the following ingredients:

• half a kilo of chicken fillet without skin and bones;
• 4 tbsp. l. fat sour cream;
• 4 tbsp. l. olive oil;
• 2 tsp. lemon juice;
• 2 medium-sized onions;
• a little salt to taste.

The preparation of the dish is very simple:

1. The fillet is cut into small portioned pieces.
2. To obtain the marinade, mix butter, sour cream, lemon juice, salt and finely chopped onion.
3. Marinate the fillet in the resulting mixture for a day.
4. Thread the marinated meat onto skewers and fry in a grill pan until golden brown. Important condition! There is no need to bring the dish to readiness.
5. Place the resulting semi-finished products on baking foil, which should then be wrapped.
6. Place the kebab in an oven preheated to 180 degrees for half an hour.

Before serving, the dish is cooled slightly. If the mini-kebab seems too bland to adults, then you can add any hot sauce to it to taste; the neutral taste of the meat will not conflict with it.

Cooking with vegetables

Shish kebab can be served as an independent dish; it does not require a side dish. Its main advantage is that any vegetables are suitable for cooking, it all depends on the taste of the housewife.

For this dish you will need the following ingredients:

• 1 kg of chicken fillet, you can take a mixture of breast and thighs;
• 2 large onions;
• salt, pepper, chicken seasoning - to taste;
• cherry tomatoes, bell peppers, eggplants, zucchini, carrots - to taste.

It’s very easy to prepare this shish kebab:

1. Cut the meat into small pieces, add salt and pepper, and add onion cut into rings. Leave in the refrigerator for several hours.
2. Wash the vegetables thoroughly, peel them if necessary. Cut zucchini and eggplant into cubes, tomatoes and carrots into rings.
3. You need to thread the kebab onto skewers in such a way that the meat alternates with vegetables.
4. Place the resulting semi-finished products on a baking sheet lined with foil and bake for at least half an hour at a temperature of 190 degrees.

Place the kebab on a plate, garnish with herbs and serve.

How to make it in a bank

A simple and original recipe with a minimum number of ingredients.

An important condition is that you will need a clean 3-liter jar, which will need to be placed in a cold oven to avoid cracking the glass during the cooking process.

You will need the following ingredients:

• 500 g chicken fillet;
• 250 g cherry tomatoes;
• 1 large onion;
• 2 tsp. salt;
• a little ground black pepper;
• any spices to taste;
• 4 tbsp. l. vegetable oil.

Prepare shish kebab in a jar as follows:

1. The fillet is cut into small portions, the tomatoes are divided in half, the onion is cut into large pieces.
2. To obtain the marinade, mix salt, pepper, spices, onions and vegetable oil, coat the meat with the resulting mixture and put it in the refrigerator for 12 hours.
3. Alternately thread chicken and vegetables onto skewers. The resulting blanks are filled into a jar, after which it is closed with a foil lid and placed in a cold oven.
4. Cook the kebab for at least one and a half hours at a temperature of 190 degrees. As soon as an appetizing crust has formed on the meat, the dish is ready.

The jar is allowed to cool, after which the kebab is removed and served with herbs and vegetable salad. The meat according to this recipe is juicy and flavorful.

Homemade chicken kebab is a simple, inexpensive, tasty, and most importantly healthy dish that both adults and children will appreciate. You can choose several options for the most successful marinades and regularly pamper your household with an original dish.

Who would argue that the best chopsticks are kebab skewers? Rhetorical question! Juicy chicken kebab in the oven, if you can’t go out into nature, is not the worst option for replacing the classic “smoky” preparation. The main thing is that the meat is soft, marinate it deliciously first. To slightly paraphrase the classic: “all options are good, choose according to your taste.”

A tasty and satisfying snack with oriental notes. It can be prepared easily and quickly enough (the marinating time is spent cutting the salad) and then conveniently eaten, dipped with meat, for example, in tartar or other sauce. The main thing during cooking is not to overcook the meat so that it retains its juiciness. The skewers must be kept in water for some time before threading the meat.

Gotta take it:

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

Preparation:

• Finely chop the ginger and parsley with onions, put in a tray, pour in wine with soy sauce and butter, add salt, stir.
• Cut the fillet into thin strips, place in the marinade, stir, cover the tray with film, and put in the refrigerator for an hour.
• Thread the strips along their entire length onto skewers, take them by opposite ends and twist the meat 90 degrees.
• Pour a little water onto the baking sheet (this will prevent the meat from drying out), put a wire rack, place the kebabs on it, sprinkle with sesame seeds.
• Cook in an oven preheated to 200 degrees for 5 minutes, turn over to the other side, cook for about another 5 minutes. Serve the dish hot with chilled sauce.

Chicken kebab with kiwi marinated in kefir

They turn out tender, juicy, very aromatic and with an unusual fruity note. Look great with slices of kiwi, such kebabs will decorate any holiday table.

Will be required:

• 2-3 pcs. chicken fillets;
• 2 kiwi fruits;
• tbsp mustard;
• 2 cloves of garlic;
• 150-100 ml. kefir;
• salt to taste;
• freshly ground black pepper to taste;
• oregano and dried dill to taste.

Preparation:

• Prepare the fillet, cut into pieces (about 3x3 cm), peel the kiwi fruits, cut into thin slices.
• Mix crushed garlic with mustard and kefir, add salt, add oregano, dill and, straight from the mill, black pepper. Pour this mixture over half the kiwi pieces and stir.
• Place the pieces of meat in a suitable container, pour in the marinade, and let stand for about an hour.
• Thread pieces of kiwi and chicken alternately onto skewers pre-soaked in water.
• Turn on the oven in advance and preheat to 220 degrees, place the skewers with meat on the grill, put a frying pan with water down. Fry for 20-25 minutes, turning them a couple of times to heat evenly.

Chicken skewers with pineapple

A wonderful option for a hot holiday dish. Pineapple goes well with chicken; you can take it either fresh (preferably) or canned in its own juice, which also makes a spicy sauce. The kebabs look very elegant, they are eaten right away, the hostess gets a lot of compliments!

Will be required:

• 2 chicken breasts;
• 1 sweet pepper;
• 1/2 pineapple;
• 2 tbsp. sesame;
• 1 tbsp. Sahara;
• 2 cloves of garlic;
• 2 tbsp. oils;
• 0.5 tsp ground coriander;
• 2 tbsp. soy sauce;
• 1/4 tsp. ground red pepper.

Preparation:

• Soak the skewers in water for half an hour. Mix butter and crushed garlic, add sugar, add coriander, red pepper, add soy sauce, mix well.
• Cut the breast into thin long strips, pineapple and pepper into medium cubes.
• Thread strips of meat onto skewers using an accordion and alternately string peppers and pineapple between the bends.
• Let the chicken on the skewers lie in the marinade for about 40 minutes, transfer to a baking sheet, sprinkle with sesame seeds, and bake for about a third of an hour at 180 degrees. Serve the finished kebabs on a platter lined with lettuce; fresh or canned cherry tomatoes can be placed around them.

Chicken kebab in bacon

The pieces of meat wrapped in “tanned” bacon remain juicy and look just great! A very easy and quick option for preparing tender meat. The only negative is that you can’t call it dietary.

Will be required:

• 2 tbsp. honey;
• 1 breast;
• 1 pack of chopped bacon;
• 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. Whisk the soy sauce with mustard and honey, squeeze in half a lemon, open a package of bacon, and place the slices on a cutting board.
• Coat the chicken with glaze, carefully wrap it in bacon, place it on skewers, and brush it again on all sides with glaze.
• Turn on and preheat the oven to 200 degrees, during which time the kebabs will marinate.
• If you don’t want to clean the oven later, you need to cover the baking sheet with foil and place it down. Place a wire rack over it, place the skewers with meat on it, let it brown for about 15 minutes, turn it over to the opposite side, and cook for another quarter of an hour.

Will be required:

• 12 chicken thighs;
• 800 g chorizo ​​sausages;
• 600 g of new potatoes;
• 2 tbsp. olive oil;
• 2 heads of red onion;
• 2 tsp dried oregano;
• 1 orange.

Preparation:

• Turn on and preheat the oven to 220 degrees. Take 2 fireproof molds, pour a tablespoon of oil and orange juice into each, grease the chicken skin with oil, and place in the molds.
• Fill the gaps between the meat with new potatoes, cut into halves, sprinkle with onion rings, oregano and grated orange zest.
• Bake for about an hour, after half an hour swap the molds (top and bottom), pour the collected juice over the top of the dish. Transfer the finished chicken with sausages and aromatic potatoes to a large dish and serve immediately.

Thigh shish kebab in tomato juice

This part of the chicken carcass makes the juiciest kebab. And “Provencal herbs” will highlight the delicate taste of meat.

Prepare:

• kg chicken thighs;
• 300 ml tomato juice;
• 3 cloves of garlic;
• 12 pieces of olives;
• tsp mixtures of “Provencal herbs”;
• tbsp oils;
• salt and pepper to taste.

Preparation:

• Finely chop the garlic, cut the olives in half.
• Place the thighs in a tray, sprinkle with garlic and olives, pour in the juice with Provençal herbs, add oil, salt, pepper, and mix thoroughly. Let stand for about an hour in a cool place.
• Place the thighs in a mold and bake for about an hour and a half at a temperature of about 180 degrees.

Spicy chicken kebab in soy sauce

For cooking, you need to take identical parts of the carcass so that they marinate evenly. Then after frying there will be no overcooked or soggy pieces.

Prepare:

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

Preparation:

• Finely grate the ginger, pour in soy sauce and wine, add sugar, stir, pour over the meat, let it stand for 40 minutes. You can then make a sauce from the marinade by boiling it with the addition of starch.
• Cut the leek into pieces along with the pepper, removing the middle with the seeds from the latter.
• Place the meat, alternating with peppers and onions, on skewers soaked in water, and fry in a preheated oven until cooked. While frying the kebabs, you can pour the prepared sauce over them and serve the rest.

With lemon and pepper in olive oil

Such kebabs are prepared relatively quickly (we do not take into account the marinating time). Serve them to the table on lettuce leaves along with olives and cherry tomatoes, sprinkled with a mixture of fried black and white sesame seeds - this is a real symphony of color and taste!

Will be required:

• 1 kg chicken fillet;
• 2 sweet peppers;
• 1 lemon;
• 3 tbsp. olive oil;
• 2 cloves of garlic;
• a bunch of Provençal herbs (thyme, tarragon, rosemary, basil);
• salt and black pepper to taste.

Preparation:

• Cut the pepper into cubes, finely chop the herbs. Grate the garlic, it is better to do this on a nutmeg grater, so that most of it gets into the marinade and is not smeared on a large grater.
• Place everything in a mortar, add pepper, add salt, pour in oil, and grind well.
• Cut the meat into strips, beat them lightly, put them in a bowl, pour over the marinade, stir, and let stand for one and a half to two hours.
• Thread accordion-style strips of meat onto prepared wet skewers, string peppers between the bends, and fry for about 25 minutes in a preheated oven.

Chicken with vegetables in the oven

An excellent option for a hearty dinner, the perfect combination of meat and vegetables. Saves the housewife time, because the chicken is cooked at the same time as the side dish. It is better to take sweet peppers with thick walls and red color, which will make the dish even more appetizing.

Will be required:

• 400 g chicken fillet;
• 2 onions;
• 1 bell pepper;
• 1 zucchini;
• 1 carrot;
• 2 tomatoes;
• ground red and black pepper to taste;
• salt to taste;
• 5 cloves of garlic;
• 2 tbsp. 9% vinegar;
• oil for frying;
• 2 tsp Sahara.

Preparation:

• Heat a high frying pan, pour in and heat the oil, cut the fillet, fry it until half cooked, lightly pepper and salt.
• Chop the onion into half rings, pour into the chicken, stir and fry.
• Cut peppers, young zucchini, carrots into strips and add to the meat.
• Chop the garlic or squeeze it through a press directly into the frying pan, cut the tomatoes into small pieces, add to the meat, add sugar, stir, pepper, add salt, simmer covered for 10 minutes. Transfer the contents of the frying pan onto a plate and serve with soy sauce or ketchup.

Juicy chicken recipe in a jar

An easy way to cook soft and juicy meat without much hassle, it always turns out well, even the first time. An ideal option for beginners to master culinary science. If you need to cook more than 4 drumsticks, then you need to take another 2 or 3 liter jar.

If there is bad weather outside and you can’t get out into nature to fry meat on coals, don’t worry - you can always cook delicious chicken kebab in the oven on skewers without leaving home. Gathering family and friends around the table, you can have as much fun as during a holiday outside the city. All we need for this is a minimum supply of food, pleasant company and a great mood!

The main thing in the recipe is fresh chicken fillet and marinade, and vegetables and spices allow the cook to improvise and adjust homemade kebab to suit his taste preferences. In our version, the chicken is baked on skewers with zucchini, but if you wish, you can do without the vegetable component. And for the future, we suggest you try again.

Ingredients:

• chicken (fillet) - 0.5 kg;
• zucchini (optional) - 1-2 pcs.

For the marinade:

• soy sauce - 2 tbsp. spoons;
• garlic - 1 large clove;
• vegetable oil (refined) - 1 tbsp. spoon;
• honey - 0.5 teaspoon;
• vinegar 9% - 1 teaspoon;
• salt, pepper - to taste;
• black sesame, oregano or other spices - to taste.

How to cook chicken kebab on skewers

1. Cut the fillet into approximately equal medium-sized pieces and place in a bowl.
   
2. Salt the bird (if the soy sauce is very salty, you can skip this step), sprinkle with pepper and your favorite spices. In this case, it would be appropriate to use black sesame - its inclusions will create a decorative color on the pieces of the finished kebab. Chicken also goes perfectly with basil, oregano, thyme, etc. - choose aromatic additives at your discretion.
   
3. Add honey, pour in soy sauce, vinegar and vegetable oil with a neutral taste. Mix the fillet pieces thoroughly, and then put them on the refrigerator shelf for at least half an hour, or even better for 2-3 hours, so that the chicken is properly saturated with the marinade.
   
4. We chop the zucchini into long translucent ribbons - the easiest way to do this is with a vegetable peeler. Sprinkle the slices with salt and leave for 10 minutes.
   
5. We assemble the future kebab: alternately string pieces of marinated chicken meat and zucchini slices, rolled into rolls, onto skewers. In addition to zucchini, you can use cherry tomatoes, pieces of sweet pepper and even pineapples for barbecue - the dish will be delicious in any version.
   
6. Place the chicken kebabs on a baking sheet and place in an oven preheated to 210 degrees. Bake for about 20-25 minutes - the fillet cooks quickly, so it is important not to dry it out.
   
7. Serve the chicken kebab on skewers hot. You can prepare an addition to the main dish. Perfect here

Step-by-step photo recipe for cooking chicken breast shish kebab in the oven.

chicken breast - 600 gr.,

olive oil - 2 tbsp. spoons,

soy sauce - 2 tbsp. spoon,

sugar - 1 tbsp. spoon,

pepper, salt - to taste.

coriander - 1 tbsp. spoon (dry)

garlic - 2 cloves.

Today we offer you chicken breast shashlik recipe in the oven e. When weather conditions somehow interfere with a trip to barbecue, but you still want barbecue, then this recipe will save the situation. This recipe is suitable for both open fire and home. The recipe is very simple and does not take much time.

Be sure to use our step-by-step photo recipe for making chicken breast shish kebab in the oven.

Cooking chicken breast shish kebab in the oven.

To cook chicken breast kebab in the oven you need to prepare the marinade.

To do this, pour two tablespoons of olive oil into a bowl.

Then pour in 2 tablespoons of soy sauce.

Then add a spoonful of sugar to the bowl.

Next, add pepper and salt. I recommend adding just a little salt, as soy sauce is salty.

Add coriander to a bowl. I recommend adding ground coriander, so its aroma will be absorbed into the meat faster. Now you need to add chopped garlic to the bowl. Garlic can be minced with a garlic press or finely chopped with a knife. Mix everything well until smooth.

The next step is to soak the skewers in water for about 30 minutes.

Meanwhile, prepare the chicken breast. Cut the chicken breast into 2 parts and beat each piece a little with a hammer.

Then cut the chicken fillet into long strips.

Place the chopped chicken meat in a container and pour in the prepared marinade.

Stir the meat so that the marinade is distributed evenly. Leave the meat to marinate for about 30-40 minutes.

Next, you need to line the baking pan with foil.

When the meat is marinated, it should be strung on pre-soaked skewers, as shown in the photo.

Recently, shish kebab from fish, veal, and vegetables has increasingly begun to be cooked in an electric oven in the home kitchen. But in the first place in the list of sources for it is chicken, the main advantages of which over other products are its affordable cost and ease of digestibility.

Shish kebab is made from all parts of this bird, but the most delicious dish comes from the thighs. However, you need to know some tricks so that later it turns out juicy and aromatic.

What and how long to marinate chicken for barbecue

It is well known that chicken fillet is a bit dry, but using marinades from mayonnaise, fermented milk products, ketchup and even liquid natural honey, you can get a soft and juicy product.

Whether or not to skin a bird is up to the housewife herself; she is guided by the preferences of the end consumers.

Preparing the marinade takes almost no time; as a rule, lemon or vinegar is added to it. But as an exception, kiwi and orange are used; they contain enough fruit acid to saturate the taste of meat.

The optimal time for marinating poultry is two hours. If left longer, the texture of the meat will become loose. Spices that will only highlight the taste of the dish will not be superfluous.

Use curry, marjoram, as well as paprika and turmeric, which add color. Keep in mind that you do not need to put salt in the marinade; it is sprinkled on the meat before immersing it in the electric oven.

Juicy chicken kebab recipe

Tired of the usual whole baked chicken in an electric oven? You can slightly change the cooking algorithm and make a kebab out of it. You just need to take it apart and marinate it in a special sauce.

We wash and dry the bird and divide it into pieces, after removing the skin from it. It’s better to start with larger pieces, so the portions will be more proportional. We cut out the back and set it aside; it is not suitable for this dish - there is too little meat. It will make a rich broth.

Cut the washed lemons in half, pierce the pulp with a fork in a chaotic manner and squeeze the juice into a small bowl. Next add mustard, turmeric and finely chopped garlic. Mix everything. Pour the resulting marinade over the chicken and, pressing down on top, leave to marinate for an hour.

We activate the electric oven at 200 °C. We string the marinated poultry onto skewers so that the pieces on them are the same size to avoid an undercooked product.

Pour water into a heatproof dish, place skewers on top and immerse to bake for half an hour.

Chicken kebab on skewers in the oven

Shish kebab made from chicken breast marinated in cognac turns out to be unusual and piquant, and you don’t have to worry about the alcohol contained in alcohol. They will evaporate during baking.

Components:

• Chicken breast – 1 kg;
• Marjoram – 1 tsp;
• Soy sauce – 3 cups;
• Wine vinegar – 2 tbsp. l;
• Cognac – 50 g;
• Parsley – 1 bunch;
• Olive oil – 50 ml;
• Paprika – 1 tsp.

Cut the chicken breast along the grain into several pieces, trying to keep the pieces the same length. We put it in a food bag and, using physical force, beat it off.

In a bowl, mix coarsely chopped parsley, sauce, alcohol, oil, vinegar and spices. Mix everything and pour generously over the meat. Immerse to cool for an hour.

Soak wooden skewers in water so that they swell and do not start to burn while cooking. Turn on the electric oven at 220 °C.

We string chicken meat onto improvised skewers (not too tightly so that the kebab is evenly cooked). Place on a wire rack, making sure to place a bowl of water underneath so that the fat drips into it and does not flow onto the surface of the oven.

Cook for half an hour without opening the door.

How to make chicken kebab in the sleeve

Traditionally, shish kebab in a home kitchen is prepared on skewers, but there is an exception when you want not only tasty meat, but also gravy for it. In such cases, use a baking sleeve.

Components:

• Chicken thigh – 6 pcs.;
• White onion – 2 pcs.;
• Lemon juice – 2 tbsp. l.;
• Soy sauce – 2 tbsp. l.;
• Sugar – 1 tsp;
• Vegetable oil – 2 tbsp. l.;
• Pepper – 0.5 tsp;
• Coriander – 0.5 tsp.

After thoroughly washing the chicken thighs and drying them with a napkin, place them in a deep bowl. Chop one head of chopped onion on top, sprinkle with a few drops of lemon juice and sauce. Press the lid tightly and immerse it in a cool place to marinate for two hours.

Chop the remaining onion into half rings, pour in the remaining sauce, butter, crush with seasonings, sugar and crush it with your hand so that it releases the juice. We immerse it in a food container and also leave it to marinate.

Take a sleeve, put pickled onions on the bottom, and thighs on top. Seal the edges tightly. We make several punctures in it with a toothpick to allow steam to escape. Place in a cold electric oven and turn on the baking function at 190°C for an hour and a half. At the end, we tear off the sleeve and leave it with the electrical appliance turned off for another ten minutes.

Marinate the bird in kefir

An equally popular and in-demand marinade for chicken is kefir. This fermented milk product perfectly softens poultry meat and makes it juicy.

Components:

• Chicken meat – 2 kg;
• Garlic – 3 cloves;
• Kefir – 1 l.;
• Basil - a bunch;
• Salt, spices - to taste;
• Onion – 3 heads.

We cut the meat into equal pieces, but first remove the skin from it. You can use any parts - drumsticks, fillets or thighs - at your discretion. Place in a large bowl, sprinkle with onion, chopped half rings, garlic and basil.

Season with spices, salt and strongly knead the meat with your hand so that the spices are well absorbed. Pour in kefir or natural yogurt, its fat content depends on the meat used.

If it is a fillet, then fattier is suitable; if the thighs are juicy, then low-fat is suitable. Cover tightly with a lid and refrigerate for an hour.

We activate the electric oven at 220 °C. Pour water into the tray and place it at the very bottom of the electrical appliance. Thread the meat onto skewers, not too tightly, and place on the grill. We cook for half an hour.

1. Do not cut the pieces of chicken meat too small, it will dry out quickly and will not be tasty. The optimal thickness is 1.5 centimeters;
2. You only need to shred the meat along the grain. This will keep more juice inside;
3. To bake in an electric oven, use two modes. First - grill, no more than ten minutes and turn twice, and then - normal with heating to 200 ° C for half an hour, so that it simmers;
4. Be sure to soak the skewers in a bowl of water for half an hour. This way they will not burn due to high temperature;
5. Wings marinated in spicy adjika are very tasty. No need to thread them onto skewers, just place them on a wire rack;
6. If you had to use frozen fillets, let them sit on the lowest shelf of the refrigerator, then place them in a food container and lift them to the top. Forcing meat to quickly defrost will toughen it;
7. Cover the bottom of a wire rack or baking sheet with foil - you won’t have to soak and wash the utensils for a long time;
8. Tomato and mayonnaise-mustard sauces prepared by yourself are suitable for chicken kebab. If you also serve salads, then use vegetable oils for dressing.

Cook with pleasure and enjoy your homemade kebab!