Chicken fillet - a product that is combined with all ingredients, such meat is tasty, tender and soft, if properly pickled and cooked.
And it may well become a low-cost central picnic table dish.
Thanks to various marinades, which are prepared surprisingly easily and simply from the most affordable products, you can relax and eat a juicy and really tasty budget kebab.
Chicken fillet skewers - secrets of the right marinade
1. Chicken marinade differs from marinades for other types of meat in that its main task is to saturate the meat with a variety of tastes and aromas. In the case of beef or pork, marinade acts as a fiber softener, but in the case of fillet it is not necessary, because it already cooks quickly, it turns out gently. Therefore, do not rush to pour vinegar, do not be afraid to experiment with marinades based on honey, sauces and even fruits. No matter how you pickle the fillet, it will turn out tender and tasty.
2. The advantage of chicken kebab is that the meat is pickled very quickly. Sometimes two hours is enough for it to be saturated with all the necessary ingredients. This means that you do not need to pickle chicken on the eve of a picnic, you can do it before the trip to nature.
3. Refrain from using table vinegar, it does not soften the meat and certainly does not make it more tender and juicier, this ingredient covers the fibers, making them tougher. If you like the specific acidity of this product, then choose for pickling balsamic or wine vinegar.
4. Do not use mayonnaise for fillet marinade. Perhaps this method of pickling is the fastest and easiest, but it is harmful, both for the body and for the figure. During the heat treatment, mayonnaise emits all the harmful substances that are part of the composition. If you cannot deny yourself the pleasure of eating chicken in your favorite marinade, make mayonnaise yourself from mustard, yolks and olive oil. The taste is the same, but the benefits are obvious.
5. Use not only fillets, legs or wings for cooking chicken kebabs, but also offal, for example, hearts or liver. They marinate even faster than meat; they turn out to be just as interesting and tasty.
6. Serve the chicken skewers with light, non-stomach-heavy appetizers: fresh vegetables, herbs, baked vegetables.
Recipe 1. Kebab in kefir
Ingredients:
• 2 kg of chicken;
• liter of kefir;
• 50 grams of parsley;
• two large onions;
• salt pepper;
• 5-6 cloves of garlic.
Cooking method:
1. Wash the fillet, dry it slightly and cut into medium-sized portions.
2. Grind the salt with chopped garlic into the pulp, rub the prepared meat resulting from the mixture.
3. Put the chicken in a bowl, sprinkle with pepper, mix with onion rings.
4. Pour kefir into the meat with spices, making sure that it completely covers all the pieces.
5. Remove the kebab from the chicken for 2-3 hours in the refrigerator, setting oppression on top.
6. Cook the chicken over an open fire or in the oven.
Recipe 2. Chicken skewers in soy sauce
Ingredients:
• one and a half kilograms of chicken fillet;
• 120 ml of soy sauce;
• 1.5 tbsp. l honey;
• salt;
• 3 tsp grated ginger;
• 4 cloves of garlic;
• 70 ml of sesame oil.
Cooking method:
1. Salt the prepared meat and set aside for 15-20 minutes.
2. While the meat is soaked, prepare the marinade. Melt the honey in any convenient way to a liquid state, cool.
3. Mix soy sauce with honey and sesame oil.
4. Ginger root cleaned with a knife and rub on the smallest grater, add to the honey mixture.
5. Peel the garlic, pass through a press, and spread it in the marinade.
6. Thoroughly mix all the ingredients in a deep bowl.
7. Put salted meat in the prepared soya marinade, mixing well, rubbing the mixture into each piece.
8. Remove for 2-4 hours in a cold place.
9. We cook barbecue on hot coals, periodically turning over, about 20 minutes.
Recipe 3. Chicken skewers in beer
Ingredients:
• two kilograms of chicken breast;
• 0.75 liters of beer;
• two onions;
• salt, oregano, pepper.
Cooking method:
1. Thoroughly rinse the chicken breast, remove the skin and bones, cut the fillet into small pieces, but at the same time, do not cut it. We make it so that the meat can be planted on a skewer.
2. We clean both bulbs and cut into thick rings.
3. Rub the pieces of meat with a mixture of oregano, salt and pepper.
4. Put the chicken in a bowl, sprinkle the onion on top. Pour beer.
5. Pickle for at least 2 hours.
6. We cook kebabs of fillet marinated in beer in the traditional way: on a charcoal grill or over an open fire on a fire.
Recipe 4. Chicken skewers in mineral water
Ingredients:
• two chicken breasts (about 1 kg);
• large onion;
• 60 ml of vegetable oil;
• liter of mineral water;
• spices, salt;
• two tablespoons of lemon juice;
• parsley.
Cooking method:
1. Cut the prepared, washed and dried fillets in portioned medium slices.
2. Wash the lemon, cut in half, squeeze the amount of juice we need.
3. Peel the onion and cut into large rings.
4. Put the breast on the bottom of the bowl, lay the onion on top.
5. Sprinkle meat with spices, salt, pour lemon juice on it. Mix.
6. Fill with vegetable oil and mineral water, pickle for 4 hours.
7. Put the marinated chicken kebabs on skewers, alternating meat with onion rings, fry on all sides for 5 minutes.
8. You can cook kebab and home. We put meat on moistened wooden skewers, cook 15-20 in an oven preheated to 210 degrees.
9. Serve with fresh herbs. If you wish, ready-made meat can be sprinkled with lemon juice, this will give the chicken a gentle acidity and additional aroma and taste.
Recipe 5. Chicken skewers in apple and lemon marinade
Ingredients:
• 800 grams of chicken fillet;
• two tablespoons of apple brandy;
• two sweet and sour apples;
• 100 ml of vegetable oil;
• one lemon;
• a tablespoon of sugar;
• salt, spices.
Cooking method:
1. Wash the lemon, gently rub the skin on a grater, trying not to touch the white part. We only need the zest.
2. Squeeze the juice from the remaining pulp of the lemon.
3. Mix the zest with lemon juice, add apple brandy, pour spices, salt, sugar, pour in vegetable oil. Mix.
4. Cut the fillet in portions into a fragrant marinade, mix. We remove for 3-5 hours in a cold place.
5. Two apples of mine, cut into 4-6 parts, depending on the size of the fruit, cut the core, sprinkle with lemon juice.
6. String apples and chicken on skewers or thin skewers.
7. Lubricate skewered products with marinade, cook in the oven or on the grill for 15 minutes.
Recipe 6. Dietary skewers of chicken with Provencal herbs
Ingredients:
• kilogram of chicken breast;
• three onions;
• half a lemon;
• spices;
• two glasses of classic yogurt;
• a tablespoon of provence dried herbs.
Cooking method:
1. Cut the breast, cutting off the bones and the skin, leaving only the fillet. Wash, dry, cut into large cubes.
2. Cut the peeled onion into half rings, put it in a bowl, wrinkle with your hands.
3. Lay the chicken on top, sprinkle everything with spices, salt and Provence herbs.
4. Rub the zest of the lemon onto the kebab. Mix everything well.
5. Pour the fillet with yogurt. Leave the meat in a cold place for 3 hours.
6. Fry the prepared kebab of chicken on hot coals from all sides until cooked.
Recipe 7. Chicken skewers with garlic and paprika
Ingredients:
• a pound of chicken fillet;
• three tablespoons of olive oil;
• one lemon;
• a teaspoon of paprika;
• two tablespoons of wine vinegar;
• a pinch of dried onions;
• spices, salt;
• two cloves of garlic;
• two tablespoons of mayonnaise.
Cooking method:
1. Pour wine vinegar, olive oil, juice of one lemon into a bowl of a suitable size. Mix.
2. Add paprika to the marinade, it will give the chicken a bright rich color and a pleasant taste.
3. Here, we spread the finely chopped or minced garlic.
4. Add dried onions and mayonnaise.
5. Salt and pepper to taste.
6. Cut the chicken fillet into small pieces, put the meat in the marinade, mix by hand, rubbing the mixture into each piece of chicken.
7. We put the oppression on top, remove the chicken for an hour in the refrigerator.
8. We put the kebab on metal skewers or on wooden skewers, cook on hot coals or in an oven heated to 200 degrees.
Recipe 8. Chicken skewers with zucchini and feta cheese
Ingredients:
• one breast of chicken per 550-600 grams;
• two zucchini;
• green onions;
• salt pepper;
• 100 grams of feta cheese.
Cooking method:
1. We wash young zucchini with small seeds and thin skin under running water, cut it into circles no more than one centimeter wide.
2. Chicken fillet, removed from the breast, cut into approximately the same pieces as the zucchini.
3. Salt and pepper the meat, set aside for 10 minutes.
4. Tightly string on skewers alternately circles of zucchini and pieces of meat, putting between them a small piece of feta cheese.
5. Sprinkle the kebab with the remaining cheese, rubbing it on a grater. Carefully wrap the part of the skewer where the products are located with foil.
6. Cook over hot coals for half an hour, not forgetting to turn over.
7. Cool the prepared kebab of chicken fillet, remove the foil, brown on all sides over the same coals.
Chicken fillet skewers - tricks
Thanks to these little tricks, you will be able to avoid common mistakes when cooking chicken skewers:
• Do not use a whole carcass of chicken for barbecue, take only the same parts: fillet, drumsticks, chicken legs, wings. Thus, your meat will be pickled and cooked evenly. And it will not work out such that, for example, the legs are not yet ready and bleed, and the fillet has already dried out. If you still want to use a whole chicken or chicken to cook meat on a fire or in the oven, pickle the whole bird and cook it without cutting it.
• Be sure to use oil (vegetable, olive), dairy products (kefir, yogurt), lemon for marinating. Thanks to these products, during pickling, the meat sets on the outside, leaving all the juices inside. This allows the chicken to remain soft and juicy.
• In no case pickle frozen fillet, if there is not enough time at all, it can be thawed in the microwave, but it is better to do this on the eve of a picnic. Frozen chicken simply does not absorb the aromas and tastes of spices and other additives, as a result of which the meat will turn out to be tasteless.
