Chicken kebab - the most delicious marinades to make the meat soft and juicy. How to make soft, juicy and tasty chicken kebab in the oven Shish kebab in a jar from chicken fillet

Most people wait until the warm season to go outdoors and cook delicious meat roasted over a fire. But what to do if you want to barbecue in bad weather? In this case, the oven, chicken pulp and your favorite marinade will help with this.

It's no secret that the taste of kebab depends not only on the chosen meat, but also on the marinade. Never neglect this important point. Use a few tricks and get a delicious and tender dish.

1. Include acidic ingredients in the marinade. This will soften the meat fibers and let in the maximum flavor of the sauce. Kefir, fresh juice from lemon, kiwi, orange, pineapple, ayran, balsamic bite, etc. are excellent for such purposes;
2. Don't forget to use oil. In this ingredient, spices and herbs will be better revealed;
3. Don't leave chicken in the marinade for too long. About 2 hours will be absolutely enough for marinating;
4. Add aromatic and fragrant seasonings. Use crushed garlic, curry, turmeric, nutmeg, marjoram, paprika, rosemary, ginger or coriander. These spices will saturate chicken meat with their unsurpassed aromas and tastes.

Several universal combinations for excellent marinating of chicken kebab in the oven:

• cognac, black pepper, olive oil and soy sauce;
• garlic cloves, coriander, vegetable oil, sugar and pepper;
• lemon juice, cardamom, mustard, paprika, garlic, turmeric and coriander;
• vinegar (just not ordinary table vinegar), oil (preferably olive), favorite spices and soy sauce.

Classic recipe

• chicken – 2 fillets;
• coriander – 15 g;
• clove of garlic – 2 pcs.;
• sugar – 15 g;
• oil – 20 ml (sunflower or olive);
• salt;
• soy sauce – 20 ml.

Time: 2.5 hours.

Calories: 145.7.

How to make chicken kebab with mushrooms and cherry tomatoes on skewers in the oven

• chicken fillet – ½ kg;
• winter onions – 10 pcs.;
• cherry – 200 g;
• fresh champignons – 5 pcs.;
• fresh lemon – 1.5 tbsp;
• garlic – 3 cloves;
• olive oil – 40 ml;
• pepper – 5 g;
• basil – 5 leaves;
• salt.

Time: 80 minutes.

Calories: 89.7.

Chicken kebab in a sleeve in the oven

• sugar – 10 g;
• chicken thigh pulp – ½ kg;
• vegetable oil – 20 ml;
• pepper – 5 g;
• onion – 2 heads;
• coriander – 7 g;
• soy sauce – 30-40 ml (to taste);
• lemon juice – 30 ml.

Time: 4 hours (with marinating).

Calories: 171.6.

1. Remove skin from boneless chicken thighs and rinse thoroughly;
2. Then they should be blotted with paper towels and each cut into 4 parts;
3. Place the meat component into a container, pour in the liquid ingredients of the recipe, and sprinkle with spices;
4. Chop the peeled onions into half rings and mix with the resulting mixture;
5. Wrap the bowl in cling film and place in the refrigerator for 2 hours;
6. Place the baking sleeve on a baking sheet, inside which place the onions from the marinade in an even layer, and chicken pieces on top. Be sure to securely fasten the edges and make several small punctures;
7. Place in the oven for 1.5 hours, heating it to 190°C;
8. When the time is up, it is worth cutting the film of the sleeve and gilding the dish for another 10 minutes.

Chicken kebab in a jar in the oven

• bacon – ¼ kg;
• spices to taste;
• chicken - 1 kg of pulp;
• lemon – juice of ½ fruit;
• water (preferably mineral water) – ½ tbsp.;
• salt;
• onion - 2 heads.

Time: about 2 hours.

Calories: 158.2.

Recipe for shashlik chicken fillet in kefir in the oven

• kefir – ½ l;
• dried herbs – 2 tbsp;
• chicken pulp – 1 kg;
• garlic cloves – 5 pcs.;
• salt;
• onion – 300 g.

Time: 30 minutes (without marinating).

Calories: 86.6.

1. Pour the kefir into a container suitable for marinating and squeeze the garlic cloves into it, which we do not forget to remove the husks from;
2. Season the garlic-kefir mixture with dried herbs and add onions. It is important to peel it and chop it into half rings;
3. Wash the chicken flesh thoroughly under water and, if necessary, remove the skin and films. Then we chop the meat component into such a cube that can be conveniently threaded onto a skewer;
4. Immerse chicken pieces in the kefir marinade and mix well;
5. Place the container in the refrigerator for at least several hours;
6. While the kebab is marinating, you need to place smooth wooden sticks in a bowl and fill them with water;
7. 200°C on the oven thermometer and while it is heating up, thread the meat pieces onto skewers;
8. Place them on a baking sheet, which we have previously covered with foil, and place in the oven for 15-20 minutes.

Chicken kebab in bacon

• Dijon mustard – 30 g;
• chicken fillet – 2 breasts;
• lemon – ½ piece;
• soy sauce – 20 ml;
• bacon strips – 200 g;
• honey – 40 g.

Time: 35 minutes.

Calories: 207.2.

1. Squeeze the juice out of half a lemon into a bowl and mix it with grain mustard;
2. Add soy sauce and liquid honey there and mix generously;
3. After rinsing the fillet, it must be divided into pieces with a knife to form small pieces;
4. Each chicken cube should be wrapped in a strip of bacon and threaded onto a bamboo skewer;
5. Place the pieces on a baking sheet with foil and brush with the resulting sweet and sour sauce;
6. Bake for ¼ hour at 200°C;
7. During cooking, be sure to periodically moisten the meat pieces with sauce from the bottom of the pan.

• When cutting chicken, it is important to adhere to several rules: chop along the grain and into medium pieces. If you chop the pulp too finely, it will dry out quickly;
• if your oven has a “Grill” function, then you can easily use it, so the kebab will turn out more rosy;
• Are you afraid that wooden skewers will catch fire due to heat treatment? Place them in a container of plain water for a while;
• You can save yourself from the need to wash the baking sheet by covering the bottom of the utensil with foil.

Bon appetit!

Another delicious kebab recipe is in the next video.

Most people wait until the warm season to go outdoors and cook delicious meat roasted over a fire. But what to do if you want to barbecue in bad weather? In this case, the oven, chicken pulp and your favorite marinade will help with this.

It's no secret that the taste of kebab depends not only on the chosen meat, but also on the marinade. Never neglect this important point. Use a few tricks and get a delicious and tender dish.

1. Include acidic ingredients in the marinade. This will soften the meat fibers and let in the maximum flavor of the sauce. Kefir, fresh juice from lemon, kiwi, orange, pineapple, ayran, balsamic bite, etc. are excellent for such purposes;
2. Don't forget to use oil. In this ingredient, spices and herbs will be better revealed;
3. Don't leave chicken in the marinade for too long. About 2 hours will be absolutely enough for marinating;
4. Add aromatic and fragrant seasonings. Use crushed garlic, curry, turmeric, nutmeg, marjoram, paprika, rosemary, ginger or coriander. These spices will saturate chicken meat with their unsurpassed aromas and tastes.

Several universal combinations for excellent marinating of chicken kebab in the oven:

• cognac, black pepper, olive oil and soy sauce;
• garlic cloves, coriander, vegetable oil, sugar and pepper;
• lemon juice, cardamom, mustard, paprika, garlic, turmeric and coriander;
• vinegar (just not ordinary table vinegar), oil (preferably olive), favorite spices and soy sauce.

• chicken – 2 fillets;
• coriander – 15 g;
• clove of garlic – 2 pcs.;
• sugar – 15 g;
• oil – 20 ml (sunflower or olive);
• salt;
• soy sauce – 20 ml.

How to make chicken kebab with mushrooms and cherry tomatoes on skewers in the oven

• chicken fillet – ½ kg;
• winter onions – 10 pcs.;
• cherry – 200 g;
• fresh champignons – 5 pcs.;
• fresh lemon – 1.5 tbsp;
• garlic – 3 cloves;
• olive oil – 40 ml;
• pepper – 5 g;
• basil – 5 leaves;
• salt.

• sugar – 10 g;
• chicken thigh pulp – ½ kg;
• vegetable oil – 20 ml;
• pepper – 5 g;
• onion – 2 heads;
• coriander – 7 g;
• soy sauce – 30-40 ml (to taste);
• lemon juice – 30 ml.

Time: 4 hours (with marinating).

1. Remove skin from boneless chicken thighs and rinse thoroughly;
2. Then they should be blotted with paper towels and each cut into 4 parts;
3. Place the meat component into a container, pour in the liquid ingredients of the recipe, and sprinkle with spices;
4. Chop the peeled onions into half rings and mix with the resulting mixture;
5. Wrap the bowl in cling film and place in the refrigerator for 2 hours;
6. Place the baking sleeve on a baking sheet, inside which place the onions from the marinade in an even layer, and chicken pieces on top. Be sure to securely fasten the edges and make several small punctures;
7. Place in the oven for 1.5 hours, heating it to 190°C;
8. When the time is up, it is worth cutting the film of the sleeve and gilding the dish for another 10 minutes.

A simple recipe for sponge cake at home
is in the publication on our website.

The recipe for pea porridge in a slow cooker can be taken from this article.

There are options for preparing delicious mashed potatoes with milk.

• bacon – ¼ kg;
• spices to taste;
• chicken - 1 kg of pulp;
• lemon – juice of ½ fruit;
• water (preferably mineral water) – ½ tbsp.;
• salt;
• onion - 2 heads.

Time: about 2 hours.

• kefir – ½ l;
• dried herbs – 2 tbsp;
• chicken pulp – 1 kg;
• garlic cloves – 5 pcs.;
• salt;
• onion – 300 g.

Time: 30 minutes (without marinating).

1. Pour the kefir into a container suitable for marinating and squeeze the garlic cloves into it, which we do not forget to remove the husks from;
2. Season the garlic-kefir mixture with dried herbs and add onions. It is important to peel it and chop it into half rings;
3. Wash the chicken flesh thoroughly under water and, if necessary, remove the skin and films. Then we chop the meat component into such a cube that can be conveniently threaded onto a skewer;
4. Immerse chicken pieces in the kefir marinade and mix well;
5. Place the container in the refrigerator for at least several hours;
6. While the kebab is marinating, you need to place smooth wooden sticks in a bowl and fill them with water;
7. 200°C on the oven thermometer and while it is heating up, thread the meat pieces onto skewers;
8. Place them on a baking sheet, which we have previously covered with foil, and place in the oven for 15-20 minutes.

• Dijon mustard – 30 g;
• chicken fillet – 2 breasts;
• lemon – ½ piece;
• soy sauce – 20 ml;
• bacon strips – 200 g;
• honey – 40 g.

1. Squeeze the juice out of half a lemon into a bowl and mix it with grain mustard;
2. Add soy sauce and liquid honey there and mix generously;
3. After rinsing the fillet, it must be divided into pieces with a knife to form small pieces;
4. Each chicken cube should be wrapped in a strip of bacon and threaded onto a bamboo skewer;
5. Place the pieces on a baking sheet with foil and brush with the resulting sweet and sour sauce;
6. Bake for ¼ hour at 200°C;
7. During cooking, be sure to periodically moisten the meat pieces with sauce from the bottom of the pan.

• When cutting chicken, it is important to adhere to several rules: chop along the grain and into medium pieces. If you chop the pulp too finely, it will dry out quickly;
• if your oven has a “Grill” function, then you can easily use it, so the kebab will turn out more rosy;
• Are you afraid that wooden skewers will catch fire due to heat treatment? Place them in a container of plain water for a while;
• You can save yourself from the need to wash the baking sheet by covering the bottom of the utensil with foil.

Another delicious kebab recipe is in the next video.

And this time we will prepare this delicious chicken dish. It is believed that classic kebab is made from lamb or pork. But recently, chicken has become a more popular product. And it's not just about its lower cost. Poultry meat is much softer, and when properly fried, it even tastes better.

As for the choice of this or that part of the carcass, unlike pork meat, you can use whatever you like for chicken kebab. If you prefer wings, please take them; drumsticks, take drumsticks or breasts.

It is best to take meat from young birds, especially from broiler chickens. It is advisable to marinate each part of the carcass in a special marinade.

Breasts, for example, are marinated with mayonnaise and spices or garlic and lemon. Drumsticks and thighs - in vinegar or a mixture of several types of pepper. Wings – infused in a marinade of mayonnaise and ketchup.

For chicken kebab, you must use only fresh ingredients.

Meat is chickens no older than 1 year and weighing from 900 g to 2 kg. Poultry is best.

The carcass should not be frozen, but chilled.

How to marinate chicken kebab to make the meat juicy and soft

Before you start marinating, you need to decide on the dishes. It is best to marinate in glass, enamel or ceramic containers. It is advisable to exclude aluminum or wooden utensils. It is also undesirable to use plastic utensils.

Chicken meat is cut into 3x3 cm pieces. Onions are cut into rings. The dressing is prepared separately according to the selected recipe. After this, put the chicken with onion rings in a deep bowl, pour marinade over everything, mix and put in the refrigerator for an hour to marinate. After this, you can start grilling the kebab.

If you are using wings for barbecue, you can cook them either whole or cut in half. They are fried for 10-20 minutes until they acquire a dark shade.

The drumstick is tougher meat than the wings, so the marinade should soak them very well. A marinade with beer, soy sauce and onions works well for this.

First, rub the meat with salt, black pepper, as well as ground garlic and finely chopped basil and put it in the refrigerator for 20-30 minutes so that the meat is soaked. The onion is peeled, passed through a meat grinder and mixed with the remaining ingredients for the marinade. After this, the finished marinade is poured into the meat, everything is mixed and put in the refrigerator for two hours. The meat is fried for half an hour.

Chicken marinade recipes

There are a great many different recipes for marinades. However, there is a standard version of this sauce, to which you can add the ingredient that you like best.

chicken meat – 1 kg; fatty mayonnaise – 150 gr.; one onion; spices for chicken - 1 teaspoon; black pepper – 0.5 teaspoon; spicy mustard - 1 tablespoon; salt to taste.

What can be used in the marinade?

You can add ingredients like lemon juice, salt or soy sauce instead, onion, garlic and herbs to the above recipe. You can use kefir (yogurt) or ketchup (tomato paste), or sour cream. You can also add white wine to the marinade.

All this can be used individually or varied from one product to another. Here is the recipe for marinade with beer:

For 1 kg of chicken meat you will need 1 tsp. dry oregano, 0.5 liters of light beer, two onions, pepper and salt.

The meat stays in this marinade for about 3 hours. The next recipe is already non-alcoholic and includes kefir.

For 2 kg of chicken you will need 0.5 liters of full-fat kefir, 3 onions, 1 clove of garlic, spices.

After this marinade is poured over the meat, it is covered with a plate and a weight is placed on top. After two hours you can start grilling shish kebab. If you stick to the classic vinegar marinade, you can make this:

For 1 kg of chicken we take 3 onions, 1 tablespoon of wine vinegar, salt and pepper.

In this marinade, the meat is kept covered for about three hours. And this is a recipe for a marinade using mineral water.

chicken meat - 1.5 kg; mineral water (highly carbonated) – 0.5 l.; one onion; vinegar – 1 tablespoon; spices for chicken, salt and pepper to taste.

Here is another interesting, so to speak experimental, recipe for marinade with grapefruit.

For 1 kg of meat we take 2 grapefruits, 3 onions, 3 tbsp. l. soy sauce, pepper, bay leaf, barbecue seasoning.

The process of preparing shish kebab in this marinade is as follows. Squeeze the juice out of the grapefruit and pour it into the bowl with the chicken. Cut the onion into thin rings and put it there. Add soy sauce and spices. Mix everything and leave in the refrigerator for four hours. The container with shish kebab must be shaken periodically. After the marinating time has passed, you can fry the kebab.

Chicken in the oven on skewers

If you suddenly want barbecue, you can cook it in the oven quickly and easily. It is best to use chicken fillet for this purpose. You can prepare any marinade you like. Here we use the following recipe.

For 1 kg of chicken meat you will need 2 tablespoons of vegetable oil, two cloves of garlic, 1 tablespoon of sugar, 1 tablespoon of soy sauce, pepper and salt to taste.

How to cook chicken kebab in the oven?

We start by soaking the skewers in water. While they are soaking, cut the chicken into pieces.

Cut the onion into rings. We prepare the marinade itself by mixing vegetable oil, soy sauce, squeezed garlic and other ingredients. Add the prepared marinade to the meat, cover with film and put in the refrigerator for 2 hours.

After two hours, we take out the meat and string it onto skewers with an accordion.

After this, place the meat on skewers in an oven preheated to 180 degrees and bake for about 20 minutes.

During frying, you need to monitor the process and, when one side is fried, turn the pieces over to the other side. There is another option to make the dish tastier. To do this, peel the potatoes, cut them into pieces, add seasonings and place them on a baking sheet. Place the chicken skewered on top and put everything in the oven for 30-40 minutes.

Don’t forget to turn the kebab browned on top. As soon as a golden brown crust forms on all sides, the kebab can be taken out.

Chicken kebab in a jar (tastier than on the grill)

In addition to simply frying chicken kebab on skewers in the oven, you can also do this in a jar. Using a three-liter jar is even better than just frying meat. This prevents fat from splashing all over the oven and, at the same time, all this fat remains on the meat.

To prepare this shashlik we use the following recipe.

For 1 kg of chicken meat we need 1 tbsp. spoon of apple cider vinegar, 400 ml. refined oil, 1 tbsp. a spoonful of mustard, one onion, three tomatoes, one bell pepper, salt and seasonings to taste and, of course, skewers.

We start by preparing the marinade. Cut all the ingredients for the marinade and mix with each other. You can use a blender to get a homogeneous mass. While mixing with a blender, gradually add vegetable oil.

After the marinade is ready, pour it into the meat, mix and marinate for 2 hours.

After the marinating period has expired, take out the meat and thread it onto skewers. Meat can be alternated with tomatoes and onion rings.

Place the meat strung on skewers into jars, which we place in a cold oven. After this, turn on the oven and the frying process begins. In 20 minutes the kebab will be ready.

Marinade for chicken in soy sauce, honey and mustard

Marinating meat is intended not only to impart a certain taste to the meat, but also to soften it in order to reduce frying time. But, if we are talking about taste, then we start adding certain ingredients to the marinade. And if you start experimenting with a combination of various additives, the taste may turn out to be original. Let's try to prepare a marinade using soy sauce with the addition of honey and mustard.

For 1 kg. For chicken we need one tablespoon of honey, one teaspoon of mustard, one tablespoon of soy sauce, three cloves of garlic, one tablespoon of vegetable oil, spices and salt to taste.

Pour vegetable oil and soy sauce into a container. Stir well and add honey and mustard. Mix everything well again. Now we take the meat and rub it with garlic, salt and add spices. Then put it in a pickling bowl and fill it with marinade. Mix everything well, cover with a lid and put in the refrigerator for four hours. After this, we take out the meat, place it on skewers or skewers if we are baking it in the oven, and start frying.

Chicken kebab in kefir - recipe in 1 hour

Kefir marinade is quite easy to prepare. It doesn't require any special products unless you want to experiment. In standard form, we will need the following ingredients.

For 2 kilograms of meat, we will need half a liter of kefir, 4 medium-sized onions, 3-4 cloves of garlic, salt, spices to taste.

We start, as usual, by cutting the chicken into kebab pieces and putting them in a bowl. Salt and pepper, add grated garlic and seasonings. Mix everything well, then pour in kefir. Instead of kefir, you can use any other fermented milk product (yogurt, yogurt). All this is marinated for half an hour and then fried. Regardless of where you grill the kebab: on the grill or in the oven, do not forget to turn it over periodically.

Marinade for chicken kebab with vinegar

This is a classic vinegar marinade recipe. Most barbecue lovers prefer to marinate meat in vinegar. Preparing this marinade is quite simple. The vinegar solution is required in a 3% concentration.

Peel the onion and finely chop or grate it. Mix vinegar with water. Rub the chicken with salt and pepper and place in a bowl. Add sugar, onion, vinegar solution and mix everything thoroughly. The meat is marinated for about 10 hours, after which you can start grilling the kebab.

Marinade chicken breast kebab to keep the meat tender

Chicken breast can be marinated in any marinade. This is both classic vinegar and with various additives. Marinade with honey, in my opinion, is a rather interesting option for chicken kebab.

To prepare the honey marinade, we need 4 tablespoons of honey, dry spicy herbs, 2 tablespoons of soy sauce, 5-6 tablespoons of olive oil, pepper to taste.

There is no need to add salt here, since the composition includes soy sauce, which will give a salty taste. Prepare the marinade as follows: melt the honey in a water bath. To do this, place the container with honey in a saucepan with water and heat it on gas, stirring continuously. Mix liquid honey with soy sauce, add olive oil and mix everything well. Add dry herbs and pepper. Pour all this into a container with meat and marinate for about an hour. After this, you can start grilling the kebab.

Before you start preparing delicious chicken kebab, here are a few tips.

- before marinating, the meat must be washed and dried

— for barbecue you need to use only a fresh carcass, and it is better if it is chilled and not frozen

— a little more salt is added to the chicken kebab than when preparing it normally. But if you use soy sauce, you don't need to add salt.

— any crushed and fried nuts will go well in chicken marinade

- if you use garlic for chicken marinade, then it must be thoroughly chopped. This can be done either with a garlic press or through a meat grinder.

— It is advisable to add vegetable oil to the marinade. You can use not only sunflower, but also olive. Then your kebab will get a beautiful golden crust and will not burn.

- the meat must be turned over the fire and the more often the better.

If you approach the process of preparing chicken kebab correctly and creatively, it will turn out delicious.

Good luck in your culinary endeavors and bon appetit!

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 chopping 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.

Need to take:

• 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 a 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 the oil 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 wash the oven later, then 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.

Chicken fillet
Village bacon (brisket), smoked with straw
Marinade:
Onion small heads
Spices for barbecue
Salt
Vinegar (dry white wine)

3L jar (1-2 pcs.)
Wooden skewers
Foil
Large potatoes - about the size of the bottom of a jar (1-2 pcs.)

If there is no lard (optional) 1-2 tsp. liquid smoke to the bottom of the jar

Cooking method

This is not a recipe, but rather a method of preparing shish kebab at home.

Wash the meat. Cut into pieces.

Cut the onion into large rings

Marinate the meat and leave for several hours (grate the meat with spices, mix with onions, add a little vinegar or wine).

The marinade can be anything (at your discretion).

I don't add any liquid to the marinade. I prefer to place a press on top of the meat.

Soak wooden shashlik skewers in water for 10-15 minutes.

Smoked lard (brisket) with a very strong smell of fire - cut into very thin small slices.

Thread the marinated meat onto wooden skewers, alternating meat, onion and smoked brisket. We start with lard, then onions, then meat, and so on. The upper pieces are closer to the heating element and therefore may burn a little or dry out!

If you want a leaner kebab, place a piece of lard only on the very top.

I took very small pieces of lard, this can be seen in the photo, because half pork is almost impossible for me.

Peel the potatoes and cut them lengthwise into 2 halves.

Let's take it absolutely dry 1-2 3l jars.

Place the potato halves on the bottom with the flat side. If desired, place the remaining onion on top.

Place the skewers as vertically as possible in the jar, sticking the sharp end into the potatoes.

I didn’t do that, this thought came later. In this case, potatoes will give stability to the skewers and absorb excess moisture released from the meat and onions.

One jar contains 4-5 skewers. But I would do it at 4 so that the meat would be fried and not boiled.

Cover the jar with foil after folding it in half. And press it well at the neck.

Place the jar in a COLD OVEN.

Set the temperature to 220-230 degrees and cook for about 1 hour. Through the jar you will see how the kebab has browned.

Everyone's oven is different. There is no specific time for this.

My kebab had been marinating for almost a day and therefore, in theory, it should have cooked faster (it’s not necessary to marinate for a day, it just happened that way). Exactly an hour later, I turned off the oven and left the jar in it for another 10 minutes. In my opinion, you could safely turn off the oven after 50 minutes for the chicken kebab.

If the meat is pork (or other), the time may increase to 1.20-1.30.

When the kebab is ready, turn off the oven and let the jar(s) cool slightly.

We take out the jar, place it on a dry surface and carefully remove the foil so as not to get burned by the steam.

We take the kebab out of the jar.

All! We quickly sit down at the table and do not open the door to our neighbors who have “urgently” run out of salt! Because the whole house smells impossible - mind-blowing, kebab-like, delicious

In the absence of campfire-smelling lard, you can use liquid smoke by pouring it into the bottom of the jar.

For owners of the Brand 6060 smokehouse-pressure cooker:

Before baking in the oven, place the skewers vertically in the bowl and turn on the cold smoking mode for 10-15 minutes. Just pour a small pinch of wood chips and 4-5 juniper berries into the sawdust compartment. Thread a piece of lard only onto the very top of the skewer. We start with lard, then onions, then meat, and so on. The upper pieces are closer to the heating element and therefore may burn a little or dry out in the oven!

Note

I found on the Internet another way to make a smokehouse at home using improvised materials.

In our case, 10-15 minutes will be enough just to saturate the kebab with smoke.

If you don’t have a pressure cooker, you can use any saucepan, tightly closing it with a lid and wrapping a damp towel around the lid-pan joint. You need very little wood chips. Much less than the author. Thank him very much for the idea presented in detail

It all started when I saw an article on the Internet about a homemade smokehouse, but it was too complex in design. Somehow an old pressure cooker caught my eye and I thought why not try to make a smokehouse out of it.

We will need the actual pressure cooker.

First, remove the valve from the lid; it is not needed.

We need a metal strip, bend it as in the photo.

We put the resulting ring from a strip of metal and fill it with sawdust, I have cherry sawdust.

so that there are small gaps between the edges of the plate and the walls of the pressure cooker, the plate is needed for dripping fat, so that the fat does not drip to the bottom and burn, thereby spoiling the quality of the product.

We close the lid, put a smoke exhaust hose on the fitting where the valve was, I put the hose into an exhaust hood, but you can also put it into a window.

Smoke over high heat for 30-35 minutes. Look how beautiful and tasty the smoked meats are.

P.S.. 10 minutes before the end of cooking the kebab, I quickly peeled the potatoes, cut them into large slices and later used the meat juice and fat that had collected at the bottom of the jar... While I was setting the table and driving away my husband, who was “fainting from hunger,” from the meat, the side dish was already ready ready in 15 minutes. But this is a completely different tasty story.

Delicious!

This method of preparing shish kebab is very popular and is posted on many culinary resources.

Thanks to the pioneer for the original idea and the clean oven.

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