How to delicious pickle chicken for kebabs

There is nothing better than spending time in nature in a circle of friends and loved ones, taking with him a kebab. However, to enjoy all the charms of meat, you must have useful skills with regards to the preparation of the marinade. Often people prefer to cook pork and chicken skewers, we are interested in the last option. To withstand the legs, wings or breast can be in one of the many delicious compositions. This includes mayonnaise, sour cream with garlic, lemon juice, wine vinegar and even kiwi. Experienced housewives have developed their own recipes, consider each of them in order.

How to choose a chicken for kebabs

1. Choose chilled rather than frozen meat.Otherwise, after defrosting, all useful enzymes will disappear from the product, as a result of which the chicken will be considered unfit for consumption. The best option is the chicken carcass, whose weight varies in the range of 1.5-2 kg. It is a similar weight category that characterizes the tenderest meat with an ideal percentage of fat.
2. If you are not able to use the cooled composition, purchase frozen. However, defrosting chicken should be carried out on the bottom shelf of the refrigerator. Do not use a microwave or running water for this purpose, otherwise the meat will lose tenderness and softness. The fibers will become hard and dry, you will notice it only after frying the kebab.
3. If the meat is grilled, cut the whole carcass into portions. In the case when the kebab is cooked on skewers, a sliced ​​fillet, shin, ham or wings will do. In a word, everything that can be mounted on the instrument is used. Of these parts of the carcass are considered the most succulent leg and thigh (thigh). In case of insufficient marinade, the fillet region will turn out to be rather dry.
4. Some housewives make a mistake in the process of marinating removing the skin from the surface of the carcass. When you rub chicken, your skin will give up some of the fat you need. Due to this, ready-made kebabs will turn out juicy and tender. At the end of the aging, the skin can be removed if you want to get a diet product. No less tasty is barbecue based on chicken hearts and liver.

Marinating Chicken: Important Features

There are basic rules that you must adhere to if you want to pickle chicken properly.

1. Choose the "right" dishes for the procedure. The best options are enameled pan, glass or ceramic bowl. Do not use aluminum or plastic bowls.
2. The duration of the meat in the marinade directly affects the final result. The longer you cook the product in the sauce, the more gently the finished kebab will turn out. Particular care is important when marinating breasts, overexposure drains meat.
3. If soy sauce is included in the marinade, add salt with extreme care.Otherwise, you will get a bitter and inedible kebab. If the breast is marinated, do not cook the diet sauce (fillet and without it dry).
4. It is known that salt draws liquid. Many housewives recommend salting the bird before serving directly to the table to avoid draining and thickening of the fibers.
5. Chicken refers to dietary products. We present the most popular marinade recipes for poultry. Similarly, the preparation of rabbit, turkey and other types of dietary meat.
6. To end up getting juicy meat, cook chicken skewers over hot coals. Place the skewers closer together so that the meat is partially in contact. At the same time, water it with brine, previously pouring the marinade into a half-liter bottle. Do not allow open flame.
7. If in the recipe you notice the presence of vinegar, keep in mind that we are talking only about the natural composition. Not suitable product marked "essence" or "table". Use wine or apple vinegar. Otherwise, the bird will turn into a sponge, because its fibers will become rigid (vinegar draws water and fat).

Marinade based on kefir

• garlic - 3 teeth
• chicken - 2.5-3 kg.
• onions - 3 pcs.
• kefir with a fat content of 1% - 550 ml.
• seasoning to taste

1. Wash the carcass. For kefir-based marinade it is better to use fatty parts of chicken (shin, thighs, wings). Chop the bird into equal pieces, remove the skin if desired.
2. Pick a suitable dish, put the meat in it and pour kefir. Pass the garlic teeth through the press, chop the onion in half rings, add to the meat.
3. Pour in your favorite seasonings, salt and pepper. Stir the chicken with your hands, cover the bowl with meat with a plate, place it under a press (a water bottle will do).
4. Leave the chicken to marinate for 2-3 hours. Before frying, do not rinse the meat, pour the marinade over the skewers throughout the cooking.

Garlic marinade

• Chicken - 650-700 gr.
• garlic - 5 teeth
• lemon juice - 90 ml.
• purple onion - 2 pcs.
• ground paprika - 15 gr.
• olive oil (can be replaced by vegetable) - 60 ml.
• lemon - 1 pc.
• crushed cumin - at the tip of a knife
• ground cinnamon - 2 pinches
• ground black pepper to taste
• salt - to taste

1. Prepare a bowl in which the seasonings will mix. Crush the garlic in it, add cinnamon, cumin and ground pepper, add 30 ml. lemon juice. Knead the mixture until smooth, proceed to butchering the meat.
2. Wash the chicken, dry with towels, remove the peel if desired. Chop the carcass with equal pieces, rub each part with cooked seasoning.
3. Move the meat in a deep container, suitable three-liter jar. Compress, put in the cold for 2.5-3 hours. In another bowl, mix together 60 ml. lemon juice and olive oil.
4. Chop the red onion rings. Prepare a skewer, stick meat, alternating it with onion rings. Brush with lemon juice and butter sauce, fry until done.

Marinade with soy sauce

• lemon - 1.5 pcs.
• Red onion - 5 pcs.
• chicken (preferably shoulder) - 2.5 kg.
• soy sauce - 550 ml.
• laurel leaf - 5 pcs.
• salt - to taste
• crushed pepper (it is better to take a mixture of peppers) - to taste

1. Pre-peeled onions chop into rings, rinse the chicken shoulders and dry them with paper napkins. Rub the chicken with pepper and salt.
2. Pick up deep dishes, lay out the meat and onion rings alternately (in layers), add bay leaf. Squeeze the juice from the lemon, mix it with the soy juice, brush with the whole dish.
3. Cover the container with the marinated meat with a lid, let it brew for 6-10 hours.Periodically open the dishes and mix the contents.
4. After you string the chicken on skewers, or lay the meat on the grill, brush the skewers with the remnants of soy-lemon sauce. Depending on the temperature of the coal, the skewers are fried for 15-25 minutes.

Marinade Marinade

• purple onions - 2 pcs.
• red sweet wine (dessert) - 345 ml.
• dried prunes - 90 gr.
• carnation - 10 buds
• pepper and salt to taste

1. Wash prunes, chop into small pieces or rings. Do the same with the onions, then mix it with prunes. Pour in the mass of wine, pepper.
2. Chop the chicken, if desired, remove the skin from it. Marinate the poultry in the cooked sauce, transfer to a deep dish and leave for 4 hours in the refrigerator.
3. Stir the meat with your hands throughout the marinating process. Do not rush to add salt, the procedure is carried out for half an hour before cooking or after frying the kebab (before serving). Accompany chicken meat with fresh vegetables and garlic sauce.

Marinade with Kiwi

• Bulgarian pepper (imported) - 1 pc.
• Kiwi - 3 pcs.
• chicken fillet (can be replaced with turkey) - 1.5 kg.
• purple onions - 5 pcs.
• fresh parsley - half a bunch
• fresh dill - 1 bunch
• coriander to taste
• salt and black pepper (chopped) - to taste

1. Peel the kiwis, rinse with water and remove the hard parts. Chop 3 onions into 4 parts, mix with kiwi and send to blender. Turn the ingredients into porridge. If there is no blender, use a home combine or meat grinder.
2. Wash and clean the Bulgarian pepper from the seeds, chop it into rings. Do the same with the three remaining onions. Wash the chicken fillet, remove the film and chop into chunks. The breasts will be dry, so you can replace them with your hips or shins.
3. Powder the meat with coriander, pepper and salt, leave to lie down for a quarter of an hour. Grate chicken cooked marinade porridge, send in deep dishes. Mix with onion rings, cover with a lid.
4. Leave in a cold place for 45-60 minutes, periodically shake the dishes. In the process of frying, grease the meat with leftover sauce, sprinkle with herbs before serving.

Mayonnaise marinade

• chicken - 1.6 kg.
• onions - 2 pcs.
• mayonnaise - 200 gr.
• seasoning to taste
• salt - to taste

1. Wash the chicken under the tap, leave to drain, blot with paper towels. Any part of the carcass can be used for pickling, but the breast (filet area) will be preferred.
2. Chop the chicken into portions, salt and pepper the meat. Peel the onions, chop them into rings (if they are strung on a skewer) or half rings (in the case of the usual lay out on the grill).
3. Mix chicken with onions, add seasoning, pour in mayonnaise. Knead the meat with your hands so that the marinade soaks each piece evenly. Cover the container with a lid, let it stand for 3-8 hours. If possible, leave the chicken to marinate overnight.

Mustard marinade

• olive oil - 65 ml.
• lemon - 1 pc.
• chicken - 2.5 kg.
• liquid honey - 165 gr.
• French mustard - 100 gr.
• garlic - 8 teeth
• fresh dill - 1 bunch
• fresh parsley - 1 bunch
• pepper, salt - to taste

1. Rinse the lemon, remove the peel with a thin, sharp knife, chop it with a grater. Squeeze out the juice from citrus, add mustard powder to it (you can pre-dilute it with drinking water). Pour in honey, oil.
2. Wash bunches of dill and parsley, squeeze garlic, add grated lemon zest.Combine with honey sauce, mix the mixture to a smooth consistency.
3. Rinse the chicken with water, chop into small pieces, you can pre-remove the skin. Grate the meat with marinade, transfer to cooked glass dish. Cover, marinate the bird for 4-5 hours.
4. A quarter of an hour before cooking, brush the chicken with pepper and salt. String on a skewer or lay on a grid, leaving no distance between the pieces. In the process of frying, water the skewers with sauce.

Marinade with grapefruit

• ripe grapefruit - 2 pcs.
• chicken thigh or shin - 2 kg.
• purple onion - 7 pcs.
• seasoning "Pepper Mix" - 7-10 gr.
• hops-suneli - 2 pinches
• salt - to taste

1. Peel the onions, chop with a sharp knife in the shape of a washer (do not divide into ringlets). Wash the grapefruits and squeeze the juice out of them, do not remove the pulp.
2. Wash the chicken, dry it in a convenient way. Remove the streaks and film if available. Rub the meat with spices, mixed with salt.
3. Move the chicken in a bowl, pour grapefruit juice. The liquid should cover the kebab completely, otherwise increase the number of citruses.
4. Stir marinade, add onions, cover and let stand for 3 hours. Stir every 30 minutes to ensure that the chicken is pickled evenly.
5. When you string meat onto skewers or spread it on a grill, alternate chicken with washers of onions. In the process of cooking grease skewers sauce.

It is easy to pickle chicken for kebabs, if you follow practical advice. Consider cooking sauce with the addition of kiwi, grapefruit, mustard. Make a marinade of mayonnaise, red wine, kefir, soy sauce. Choose the fatty parts of the carcass to make the kebab tender.

Video: 11 marinades for chicken kebab