Chicken kebab in the oven - somehow sounds unconventional. However, there is nothing unusual here. The shish kebab turns out no worse than on the stove.
Recipe contents:

Surely many who read the title of the recipe immediately had questions. For example, how to cook it? How to bake? Should I use marinade or not? If so, which one? And how long to marinate? All these problems especially plague novice housewives. I’ll answer right away that the dish is worth it! It turns out fragrant and tender. The main thing is to know some cooking secrets. But I will share them with you.

So, how to make perfect chicken kebab, and even in the oven?

• To make the kebab fatty, thigh fillets are suitable. Thanks to them, the dish will turn out especially tender.
• Diet kebab will only be made from breast meat. But first you need to marinate it and preferably beat it a little with a hammer so that the spices and marinade penetrate deeper into the fibers.
• The meat is not cut very finely. Otherwise, it will dry out during baking. The most ideal pieces are an average size of at least 1.5 cm.
• The meat is threaded only against the grain. This will preserve the juice.
• Use wooden skewers as skewers, because... regular ones won't fit in the oven. Large skewers made from bamboo or birch wood are ideal.
• Include acidic ingredients in the marinade, because... the acid breaks down the fibers, and this allows them to become soft. Kefir, balsamic vinegar, oranges or kiwi are suitable for this purpose.

• Calorie content per 100 g - 104 kcal.
• Number of servings - 7-8 skewers
• Cooking time - 1 hour

Ingredients:

• Chicken fillet - 2 pcs. (if you want a fattier kebab, use thighs)
• Kefir - 250 ml
• Saffron - 0.5 tsp.
• Salt - 2/3 tsp. or to taste
• Ground black pepper - 1/3 tsp. or to taste

Cooking chicken kebab in the oven

1. Rinse the fillet under running water and dry with a towel. Tap it a little with a mallet, but don't overdo it, otherwise the meat will be too thin and will simply burn. Then cut it into pieces about 3 cm in size.

2. Place the meat in a deep container and fill with kefir. Leave it there for about 40 minutes. During this time, kefir will penetrate the fibers and soften them, which will make the kebab softer and more tender.

3. Then transfer the meat to another container, season it with saffron and pepper.

4. Mix the products well. Thanks to saffron, the meat immediately acquires a yellow-golden color. It doesn’t give a special taste, so you don’t have to put it in other things. Other spices would also be appropriate here. For example, nutmeg, ginger, suneli hops, etc. are suitable.

5. While the meat is marinating, soak wooden skewers in cold water. This is necessary so that they do not burn during cooking. For soaking it will be enough for them, just 30 minutes.

Then thread the meat onto skewers one by one.

6. Place the kebabs on a baking sheet with high sides so that the meat does not touch the bottom. If this is not the case, then bake the dish on a wire rack with a baking sheet under it. Then the meat will cook evenly.

7. Heat the oven to 200 degrees and place the kebab in the oven to bake. Before placing the kebab in the grill, season it with salt. After 10 minutes of baking, reduce the temperature to 180 degrees and keep the meat for another 5-7 minutes.

With the onset of warm days, hungry for sun during the winter, people are drawn to nature. What could be better than a barbecue in the fresh air? But it’s not always possible to leave a stuffy apartment. And I really want to feel the holiday and “gobble up” meat. This is where the oven comes to the rescue. A fragrant, baked kebab will delight you and your loved ones. Apart from the lack of a piquant smoky smell, it is no different from the classic version.

Preparing to cook

Cooking chicken kebab at home has a number of advantages: poultry meat is easily digestible, it is less caloric than pork, more tender and will appeal to everyone without exception. Chicken marinates and cooks faster than pork or even veal. But it is important not to dry it out when cooking, otherwise the dish will be spoiled. Here are a few rules for baking technology:

1. For barbecue in the oven, fillet, thighs, and wings are used. The marinating time depends on the chosen meat. The fillet is marinated for up to three hours, the remaining parts for up to five. If possible, you can leave it overnight.
2. It is not advisable to cut the meat into too small pieces; there is a possibility that it will turn out dry. The optimal size is 3x3 cm.
3. To prevent the meat from drying out, a cooking sleeve or foil is often used.
4. The onion is cut into half rings; it will also be baked in the oven. If you use skewers, cut into rings to make threading easier.

Calorie content

Calorie content depends on the part of the carcass and the components of the marinade. Prepared from sirloin in a classic marinade, kebab has a calorie content of 104.6 kcal per 100 grams. If you take the thighs, the calorie content becomes 185 kcal. If the recipe contains additional components, for example, smoked brisket, the calorie content increases to 205 kcal.

Selecting and preparing marinade for chicken

There are many marinade recipes. The taste and softness of the meat depends on it. They use vinegar, ketchup, tomato juice, kefir, mayonnaise, honey, soy sauce, sparkling mineral water, etc. Properly selected spices play an important role. Any of the presented recipes can be varied by adding vegetables: tomatoes, peppers, eggplants. If you like baked vegetables, the dish will turn out simply great. Don't be afraid to add vegetable oil to the marinade, even if it's not in the recipe. The meat will be juicy and will not dry out.

I’ll look at several recipes for making marinade, and all you have to do is choose your favorite and enjoy the dish. Recipes are designed for 1.5-2 kg of meat.

Classic marinade with vinegar

A classic recipe used for all types of meat.

Ingredients:

table vinegar – 50-55 ml, water – 50-55 ml (mineral with gas), sugar, salt, spices, two (three) onions.

Preparation:

Regular vinegar can be replaced with balsamic or apple cider vinegar. Combine everything, cut the onion into rings or half rings.

On kefir

Thanks to the lactic acid found in kefir, the meat will become even more tender. And the spices will provide a piquant taste.

Ingredients:

kefir (450 ml), two (three) onions, salt, one clove of garlic, spices.

Preparation:

Finely chop the onion and garlic and mix with the rest of the marinade ingredients.

If you choose fillet for the barbecue, it is better to take fatty kefir. For other parts of the chicken, you can use lean.

On mayonnaise

Chicken in this marinade will turn out very tasty and tender. And it’s easy to prepare.

Ingredients:

chicken, spices, mayonnaise (450 g), two onions.

Preparation:

salt the meat, sprinkle with spices (you can choose from spices, you can use a barbecue mixture), pour in a pack of mayonnaise. Cut the onion into half rings or half rings. Mix everything.

On mineral water

A very simple recipe.

Ingredients:

mineral water (carbonated) - 1 liter, two (three) onions, 2 tablespoons of oil (vegetable), salt, spices, a little sugar.

Preparation:

Dissolve salt and sugar in mineral water, add spices, oil and chopped onion into rings.

With soy sauce

Meat in this marinade will acquire a piquant taste. When choosing the amount of salt, keep in mind that soy sauce is salty.

Ingredients:

sauce – 45 ml, juice of half a lemon, herbs (thyme, dill), spices, 2 cloves of garlic, salt, 2 onions.

Preparation:

add chopped garlic and chopped herbs to the rest of the ingredients, and chop the onion as you like.

In lemon juice

Ingredients:

one lemon, vegetable oil - 2 tablespoons, salt, spices, onion - 2 pieces.

Preparation:

Combine lemon juice with all ingredients, cut onion into half rings.

The standard recipe for lemon marinade can be varied if desired and added: two cloves of garlic, paprika, fresh herbs (cilantro, thyme), rosemary, red pepper.

In its own juice

They often resort to pickling in their own juice. To do this, you only need salt, spices, black and red pepper. The meat must be marinated in its own juice for at least a day.

Classic chicken kebab in the oven on skewers

The idea of ​​cooking shish kebab on skewers in the oven is simply great. When there is no opportunity to enjoy yourself outdoors, on the grill, the oven will come to the rescue. The marinade recipe is given using soy sauce, you can prepare any other one.

Ingredients:

• Chicken loin – 0.9-1 kg.
• Salt.
• Vegetable oil - a couple of spoons.
• Soy sauce – 25 g.
• Spices.

Preparation:

1. Wash the meat, cut into portions.
2. Mix vegetable oil, soy sauce, salt and spices in a container. When adding salt, remember that soy sauce is very salty.
3. Place the meat in the marinade and leave for a couple of hours.
4. Since the skewers are wooden, to prevent them from charring, they must be soaked in water for 2 hours.
5. Prepare a container the width of the skewers.
6. Thread the meat and place it on the sides of the container; it should not touch the bottom.
7. Pour the remaining marinade into the container; juice will drip into it.
8. Bake at 180°C for about half an hour.

Serve immediately, use vegetables and herbs as a side dish.

Video recipe

Juicy kebab in a jar

An unusual way to prepare shish kebab.

Ingredients:

• Bacon – 450 g.
• Spices.
• Chicken – 0.9-1 kg.
• Juice of half a lemon.
• Water (mineral) – 170 ml.
• Salt.
• Onions - a couple of pieces.

Preparation:

1. Wash the meat, cut into medium-sized pieces.
2. Place chicken in a container of appropriate size, add onion, cut into half rings, season with spices, lemon juice and salt.
3. To fill with water. Marinate for 3-4 hours.
4. Cut the bacon into thin slices.
5. Thread the meat onto skewers, alternating with bacon. The length of the skewers should be the height of a 3-liter jar.
6. Line the bottom of the jar with onions.
7. Place the skewers vertically in the jar. Wrap the neck with foil.
8. Place in a cold oven to prevent the jar from bursting.
9. Cook at 180°C for 30-40 minutes.
10. Let cool slightly and carefully remove the jar.

Serve with vegetables, herbs and sauce. The filling can be prepared to your taste.

How to make chicken kebab in a sleeve or foil

Thanks to the sleeve or foil, there is more guarantee that the chicken will bake evenly and not dry out.

Ingredients:

• Sugar – 15 g.
• Hips – 0.6 kg.
• Oil (vegetable) – 25 ml.
• Pepper.
• Onions - a couple of pieces.
• Salt.
• Coriander.
• Juice of half a lemon.
• Soy sauce – 45 ml.

Preparation:

1. Remove the skin from the thighs and remove the bones. Cut into pieces of the required size.
2. Place in a container, add salt, sprinkle with spices, add sugar, sauce, butter and lemon juice, add salt (including soy sauce). Mix everything.
3. Peel the onion and cut into half rings. Add to chicken. Leave to marinate for 4-5 hours.
4. Place the onion in a sleeve or foil and place the meat on top. Fasten the sleeve and make several holes to allow steam to escape. Wrap the foil well.
5. Cook at 180°C for about half an hour.
6. Open the sleeve or foil and continue baking for another 10 minutes until the thighs are browned.

Serve with vegetables and herbs. The recipe can be varied by adding tomatoes and mushrooms.

Delicious kebab on a baking sheet with vegetables

Chicken will turn out great with vegetables. What could be tastier than baked vegetables soaked in meat juice? But vegetables will also add juiciness and piquancy.

Ingredients:

• Chicken – 0.9-1 kg.
• Tomatoes (preferably cherry) – 0.3 kg.
• Garlic - a couple of cloves.
• Small onions – 3-4 pcs.
• Salt.
• Oil (vegetable) – 45 ml.
• Sweet pepper.
• Kefir – 170 ml.
• Spices, curry.

Preparation:

1. Wash the meat, cut into pieces of appropriate size.
2. Pour kefir, vegetable oil, salt, and spices into a container.
3. Add chopped garlic.
4. Peel the onion, cut into thick rings, add to the rest of the ingredients, mix. Let it brew for several hours.
5. Soak the skewers in water.
6. Cut tomatoes and peppers to the size of chicken pieces.
7. Thread onto skewers, alternating with vegetables.
8. Place on a baking sheet and bake at 180°C for about 40 minutes.
9. If you don’t have skewers, you can bake the meat and vegetables directly on a baking sheet.

And if you put thinly sliced ​​potato rings under the skewers, in addition to the kebab, you will also get a tasty side dish.

23.02.2018, 10:48

Chicken kebab in the oven on skewers - 5 delicious recipes for making chicken kebab

Published on February 23, 2018

Good afternoon dear readers. Chicken shish kebab is not difficult to prepare. Chicken meat is marinated quickly and cooked quickly, and in this case the costs are very low, since the meat and ingredients for the marinade are not expensive.

Of course, you can at any time go and buy ready-made marinated meat for barbecue and simply fry it in any available way without bothering with marinade and the like. But still, I believe that cooked kebab with your own marinade will be much tastier and healthier than store-bought ones. Since all the ingredients will be the ones you like best.

Ingredients.

• 1 kg chicken fillet.
• 1 onion.
• 3-4 cloves of garlic.
• 2-3 teaspoons of red sweet paprika.
• Vegetable oil.
• 1-2 teaspoons of ground black allspice.
• Salt to taste.

Cooking process.

Of course, it is advisable to take the fillet chilled, since the kebab made from frozen meat will, to put it mildly, not be particularly tasty. Because freezing kills meat. And so we cut the cooled fillet into pieces of at least 3-4 cm and put them in a common bowl. Don't add salt yet.

Next we will prepare the marinade. Previously, everyone used vinegar to marinate meat, but this was not correct. The best way to marinate meat is onion juice. Therefore, we take the onion, peel it and, using a blender, grind it into a pulp.

Garlic is added for flavor. It also needs to be chopped like onions, so if you peel these two ingredients together, then you can chop them together.

Mix the meat and leave it in our marinade for 2-3 hours. Also don't forget to add a little salt. But only a little. Since it is better to cook meat under-salted than to over-salt it.

After the meat has been in the marinade for 2-3 hours, you can cook it. We take skewers and evenly prick pieces of meat on them. I don’t remember where, but once upon a time I came across these small skewers. Especially for preparing barbecue in the oven, they are small, convenient and compact. But of course you can always replace them with regular skewers. Which can be bought at almost any culinary store.

Next, all you have to do is cover a baking sheet with parchment, distribute the skewers on it and put it in the oven to cook. Set the temperature to 230-240 degrees and put the baking sheet in the oven. If you also have a grill in the oven, that’s just great. The kebabs will turn out like on a campfire. Just as ruddy and tanned.When cooking meat in the oven, you will need to turn it over several times so that the meat is cooked well on all sides.

The kebab is ready. Enjoy your meal.

Chicken kebab in the sleeve

Ingredients.

• 1 kg chicken thighs.
• 2-3 onions.
• 2-3 tbsp. spoons of soy sauce.
• Juice of 1 lemon.
• Black pepper.
• Vegetable oil.

Cooking process.

There is no need to cut the meat since we have thighs and they are more or less the same size. Let's start preparing the marinade right away.

For the marinade, you only need to chop the two most important ingredients: onion and garlic. And of course, with the advent of progress, this is now very easy to do. Peel the onions and garlic, put them in the blender bowl and after 1 minute everything is ready. It used to be that chefs shed tears while slicing onions, but today you just press the button and it’s done.

Mix soy sauce with allspice, lemon juice, and any spices you desire. There is no need to add salt since soy sauce is quite salty and if you add more salt, you can ruin the dish.

Mix the ingredients and add vegetable oil. Oil in the marinade is also one of the main ingredients as it envelops each piece of meat, thereby imbuing it with the aroma of spices.

Place thighs in one large bowl. Add chopped onion and garlic to them. Mix well with your hands. Add the second part of the marinade and mix everything well with your hand again. Mix so that each thigh is in the marinade. Cover with a lid and leave in a cool place for 3-4 hours.

This version of the marinade can be used not only for cooking barbecue in the oven. It is also good for cooking over charcoal.

But today we are preparing shish kebab in a sleeve, so we put the chicken thighs in the sleeve, close it on both sides and make several punctures on top so that steam can escape. Cook at a temperature of 200-220 for about 30-40 minutes. 10 minutes before readiness, you can open the sleeve to form a golden brown crust. Bon appetit.

Unusual recipe for chicken kebab in a jar

Ingredients.

• 1 kg of chicken meat.
• 500 gr. Tomatoes.
• 1-2 onions.
• Vegetable oil. Salt and pepper to taste.
• Spices for barbecue.

Cooking process.

Chop the onion and garlic, mix with pepper, vegetable oil and salt.

Cut the meat into pieces, pour marinade over it, add spices and mix. Leave for 1-2 hours in the refrigerator or just a cool place.

Place the tomatoes in large rings so that they can stay on the skewers. If the tomatoes are not too large, you can simply cut them into 2 halves.

Place meat and tomatoes on skewers alternately. We put the finished steps into a jar. For extra piquancy, you can put 3-4 garlic pieces in a jar.

Cover the jar with a foil lid and place in a cold oven. If you put it in a hot place, there is a risk that the glass may burst due to temperature changes.

We cook shish kebab in a jar at a temperature of 190-200; this kebab takes about 1-2 hours to cook. The landmark is the appearance of a golden brown crust on pieces of meat.

Then turn off the oven and let the glass jar cool slightly. Then we carefully take out the skewers and serve with chopped herbs and fresh vegetables.

Bon appetit.

Chicken shashlik recipe with pineapples

Ingredients.

• 500 gr. Chicken breast.
• 100 soy sauce.
• 100 tomato ketchup.
• 1 can of canned pineapple.

Cooking process.

Cut the breast into strips like these.

Mix soy sauce with ketchup and stir well so that the ketchup disperses.

Place the chopped pieces in a bowl and pour over the marinade. Leave for 1-2 hours.

It is advisable to take pineapples in rings since it is then easier to cut them into triangles like this.

We take the prepared meat and string it with a snake, but at each turn we make a pineapple layer.

Line a baking sheet or pan with foil and place skewers.

Place in a hot oven and cook the meat at 180-200 degrees for about 30-40 minutes. Many who had to treat such yummy food asked for more, so get ready to make such kebabs more than once. Bon Appetit everyone.

Recipe for mustard marinade for chicken kebab in the oven

Ingredients.

• 2 chicken breasts.
• 2 tablespoons mustard.
• 2 tablespoons of mayonnaise.
• 1 large carrot.
• Salt and pepper to taste.

Cooking process.

Wash the breast and cut into equal pieces. It is advisable not to be too large so as not to wait a long time for it to marinate and fry.

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

Then add mayonnaise, salt and pepper to taste and mix everything well again. You can also add your favorite spices. Or just buy spices for chicken kebab. Mix well and leave for 1-1.5, you can do it right in the room, you don’t have to put it in the refrigerator in one and a half hours, nothing bad will happen to the meat for two hours.

On average, the crust appears in 15-20 minutes. So it takes about 40 minutes to do everything.

The kebabs are ready, enjoy your meal.

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!

Chicken kebab can be cooked on the grill or in the oven, on skewers or in a jar.

• Chicken – 1 piece
• Olive oil – 50 ml
• Soy sauce – 50 ml
• Garlic – 0.3 pcs.

Cut the chicken, preferably chilled and not frozen, into portions with a knife: wings, drumsticks, thighs and breast fillet.

For the marinade, mix olive oil with soy sauce and garlic, grated or pressed.

Place the chicken pieces in the marinade and leave for an hour or longer, i.e. before cooking.

Then you need to put the chicken pieces on skewers or press them into the grill and fry over hot coals until fully cooked.

Chicken kebab is ready.

Recipe 2: Chicken kebab in the oven

• Chicken meat (thighs, drumsticks, wings, breast) - 1 kg
• Onions - 5-7 pcs.
• Salt - to taste
• Pepper - to taste
• Adjika - 100 g
• Mayonnaise - 100 g

Cut the onion into half rings.

Cut the meat into pieces. Add salt and pepper and leave for 20-30 minutes at room temperature.

For the marinade: place the onion in a bowl and lightly crush it with your hands. Add mayonnaise and adjika. Salt and pepper.

Mix everything well.

Coat the meat with mayonnaise and let stand for 10 minutes.

Place the meat in the marinade and mix well. To cover with a lid. Marinate at room temperature for 4 hours, in the refrigerator for 10 hours.

Turn on the oven. Place chicken on rack. Place the onion on a baking sheet. Place the baking sheet on the middle shelf and the rack with the chicken above.

Fry the kebab at a temperature of 200 degrees for 25 minutes on one side, turn over and fry on the other side until cooked.

Chicken kebab in the oven is ready. Bon appetit!

Recipe 3: Chicken kebab on skewers

Chicken skewers can be cooked at home all year round, regardless of the weather.

• Chicken fillet 1.5 kg
• Lemon 0.5 pcs
• Onion 100 gr
• Vegetable oil 2 tablespoons
• Salt, pepper, spices to taste

Cut the chicken fillet into medium pieces.

Cut the lemon into small pieces, chop the onion in a blender or grate it. Transfer the chicken pieces into a deep bowl, add lemon and onion, pour in vegetable oil. Then salt, pepper, add spices to your taste.

Mix well and leave to marinate for a couple of hours.

Divide the meat evenly among the skewers and place on a wire rack or baking sheet. You can add rings of vegetables if desired. Preheat the oven to 200 degrees.

Bake the kebabs for 20 minutes, no need to turn the skewers. Chicken fillet cooks very quickly, so it is important not to overcook the meat.

Recipe 4: Chicken kebab with vinegar (step-by-step photos)

• Chicken (thighs, drumsticks, legs) – 4–5 kg
• Onions 0.5 kg
• Mayonnaise 1 large package (800 ml.)
• Tomato sauce 1 can (250 grams)
• Vinegar (6% apple, grape) 50 g
• Vegetable oil 2–3 tbsp.
• Bay leaf 5–6 pcs.
• Salt, pepper, chicken seasoning to taste

Cut the chicken with a knife on a cutting board into small portions of about 5 by 5 cm. If the pieces are very large, they will need to be baked on the fire longer and they may burn.

Mix the tomato paste with mayonnaise with a spoon in a deep bowl until smooth. Add vegetable oil, vinegar, chicken seasoning, salt, pepper and mix again.

Using your hands, coat each piece of chicken in the marinade and place in the pan. If there is any marinade left, you can pour it on top of the chicken pieces. Cover the pan with a lid and leave in the refrigerator for 7-8 hours.

Peel the onion and cut it with a knife on a cutting board into thick rings. Put the onion in a liter jar and fill it with cold boiled water and half with vinegar. Add bay leaf, pepper and salt to the jar. Cover with a lid and leave in the refrigerator for 7-8 hours.

Combine onion and chicken marinade in one jar. Thread chicken pieces onto skewers, alternately with onion slices. Cook on the grill until tender, about 10-12 minutes, periodically turning the skewers and pouring the prepared marinade over the meat.

Remove the finished kebab using a knife into portioned plates and serve hot with sauce and herbs. Bon appetit!

Recipe 5: chicken kebab with mayonnaise and mushrooms

• chicken legs - 6 pcs
• tomatoes - 6 pcs
• champignon mushrooms – 12 pcs.
• apple cider vinegar - to taste
• kikkoman sauce - 8 tbsp.
• mayonnaise - 200 g
• seasoning - 2 tsp.

First of all, you need to cut the meat correctly. It is best to cut the thighs in half, separating the drumstick. It is better to remove excess skin, as it begins to burn on the fire. The pieces should be approximately the same. For those who follow a healthy diet, you can use brisket and be sure to remove the skin. Place the meat in a saucepan.

Prepare the marinade. To do this, you need to mix soy sauce, mayonnaise, apple cider vinegar and spices, mix everything thoroughly. If desired, you can add salt to the sauce. At the same time, you also need to salt the meat a little, just don’t oversalt it.

Marinate the meat in the marinade and leave it for about three to four hours. If possible, you can leave the meat to marinate overnight, it turns out even tastier. Traditionally, any kebab is marinated with onions; the amount of onion should be equal to the amount of meat.

We will also prepare mushrooms and tomatoes. They also need to be coated with marinade before threading them onto skewers. The meat should be distributed evenly, leaving a little space between the pieces. Cook until golden brown.

Serve with pickled onions and fresh vegetables. The kebab turns out simply amazing, everyone will like it without exception. Bon appetit!

Recipe 6: chicken kebab in a jar (step by step with photo)

• Meat - 1 Kilogram (pork or any other)
• Onions - 2 pieces
• Sour cream or mayonnaise - 3 tbsp. spoons
• Garlic - 2 cloves
• Fresh herbs - 2-3 tbsp. spoon (dill, parsley)
• Olive oil - 3 tbsp. spoons
• Seasoning for meat - 1 teaspoon
• Salt - - To taste
• Lemon zest - 1 piece
• Liquid smoke - 1 teaspoon

Rinse the meat thoroughly under running water, dry it and cut into small pieces (about the size of a walnut). Then we transfer the meat into a pan and add everything for the marinade. Cut onion, mayonnaise or sour cream into half rings, squeeze garlic through a press, add fresh herbs, olive oil, salt. If you are going to marinate the meat all night, then under no circumstances add lemon zest. If we marinate for a couple of hours, then add lemon zest to the marinade.

Mix everything thoroughly with your hands. And let the meat brew for a couple of hours.

We take wooden skewers and thread the meat onto them. Place 3 cloves of garlic and a spoonful of liquid smoke at the bottom of a three-liter jar. Place the kebabs and cover the jar with foil folded in several layers.

ATTENTION! Place the jar in a still cold (!!!) oven, then heat it to 200 degrees. After 20 minutes, increase the heat to 250 degrees. Cook the kebab for about another hour.

Transfer the finished kebab to a plate and serve. Bon appetit!

Recipe 7: Chicken kebab with kefir

The meat marinates fairly quickly. Chicken kebab marinated with kefir turns out tasty and juicy.

• kefir - 750 ml
• onions - 4 pcs
• chicken wing – 1800 gr
• seasoning for chicken - 2 tsp.
• garlic - 1 clove

Cut the onions into rings.

Add onion and chopped garlic to the wings.

Add salt and spices to taste.

Pour in kefir and mix thoroughly. Place in the refrigerator to marinate for 2-3 hours.

Place the wings on the mesh.

Fry the wings on both sides, periodically turning the grid over. The heat should be low.

Ready! Bon appetit!

Recipe 8: Chicken kebab in gooseberry marinade

• >Chicken legs - 2 pcs. (900 g)
• Gooseberries – 150 g
• Parsley - 0.5 bunch
• Vegetable oil - 1 tbsp. spoon
• Vinegar (or lemon juice) - 1 tbsp. spoon
• Spices (of your choice) - 2 tbsp. spoons
• Salt - 2 teaspoons (to taste)

Wash the gooseberries, sort them and place them in a blender bowl. Blend the berries with a blender for 5 minutes.

Wash the chicken legs and cut into several portions. Then dry and place in a deep bowl.

Coat the chicken meat on all sides with chopped gooseberries.

Then add spices and salt to taste. Pour in vegetable oil there.

Add vinegar or lemon juice.

Chop the parsley and add to the chicken. Stir and refrigerate to marinate for at least 2 hours.

After this, the chicken can be baked in the oven or you can make a fragrant kebab in nature.

Light the coals. Thread the chicken pieces onto skewers or place them on the grill, which is more convenient. Grill the kebab on the grill over hot coals without fire for 25-30 minutes. Periodically, it is necessary to turn the kebab over so that it cooks evenly on all sides.