Chicken shashlik is a simple, quick and, most importantly, a very versatile dish. Depending on how you marinate the chicken, it will take on new flavors. Chicken kebabs can be spicy and savory, aromatic and delicate, suitable for baby food, lean and fatter.
It is necessary
- Basic chicken marinade
- - 1 kg of chicken meat;
- - ¼ cup of lemon juice;
- - ½ cup of olive oil;
- - 3 cloves of garlic;
- - salt and freshly ground pepper.
- Mediterranean style chicken skewers
- - 1 kg of chicken breasts;
- -1 large lemon;
- - ½ cup of olive oil;
- - 3 cloves of garlic;
- - ½ teaspoon of red pepper chlorine;
- - ½ teaspoon of coarsely ground black pepper;
- - ½ teaspoon of salt;
- - 50 g of parsley;
- - 50 g of green basil.
- Marinade for "Asian" kebabs
- - 4 tablespoons of sesame oil;
- - ½ cup of soy sauce;
- - 3 tablespoons of liquid honey;
- - 2 cloves of garlic;
- - ginger root 4-5 cm long;
- - 1 kg of chicken breasts.
- Yoghurt marinade for chicken
- - 1 kg of chicken breasts;
- - 1 cup plain yogurt
- - 2 tablespoons of olive oil;
- - 2 teaspoons of paprika;
- - ½ teaspoon of cumin;
- - ½ a coffee spoon of ground cinnamon;
- - ½ lemon;
- - 5 cloves of garlic;
- - salt and freshly ground black pepper.
Instructions
Step 1
Basic chicken marinade
Chicken skewers can be made from different parts of the poultry. For a leaner dish, you should take the meat from the breast, those who prefer fatter choose the thighs. Chilled meat must be washed under running water, dried with paper kitchen towels and cut into equal pieces. If you string chicken on long skewers, the meat is cut into cubes. To prepare kebabs on bamboo sticks, the chicken can be cut into long strips.
Step 2
When preparing a marinade for chicken kebabs, it is worth abandoning the aggressive fermented medium, on the basis of which some marinades for meat are made. Delicate poultry meat, cut into small pieces, when marinated in kiwi, papaya or pineapple puree will lose its structure, the muscles will turn into cotton wool. Acid-based marinades - wine, lemon juice, vinegar, yogurt - will keep the chicken juicier and retain the texture of the meat, provided you don't leave the chicken to marinate for too long. It is enough from half an hour to one and a half for the meat to be saturated with the marinade, to adopt its aroma, but at the same time to preserve the fibers.
Step 3
To make an appetizing crust on lean chicken meat, add a little vegetable oil to the marinade. The chicken marinade can also contain herbs such as dill, thyme, parsley, rosemary, as well as garlic, onions, hot peppers, salt, citrus zest, and various national mixtures of spices. The simplest chicken marinade consists of olive oil, lemon juice, a few cloves of garlic, salt, and freshly ground pepper. For 1 kilogram of meat, there should be about a cup of marinade. Place the chicken in a glass or plastic container, cover with freshly whipped marinade and refrigerate for 30-60 minutes.
Step 4
If you are grilling kebabs on bamboo sticks to prevent fire, soak the skewers in cold water beforehand. String the chicken on skewers, if desired, alternating with pieces of vegetables - onions, sweet peppers, thin rings of pre-pickled zucchini zucchini, whole cherry tomatoes. Cook the kebabs, turning, for 10 to 15 minutes, until golden brown.
Step 5
How to marinate Mediterranean-style chicken
The aroma and taste of the Mediterranean is unthinkable without the magnificent olive oil, juicy lemons, aromatic herbs and fragrant garlic. On the basis of all these gifts of nature, you can prepare a fragrant marinade that goes well with chicken. Wash the lemon, dry it and roll it several times on the working surface, pressing on the fruit with your palm, so more juice will come out of it. Remove the zest from the lemon with a vegetable peeler or fine grater. Squeeze out the juice. Peel and chop the garlic with a wide, sharp chef's knife. Chop the basil and parsley finely. Combine lemon juice with salt, hot red pepper flakes and freshly ground black pepper. Whisk the mixture lightly to dissolve the salt crystals. Add olive oil, garlic, herbs and zest. Whisk the mixture lightly again. Rinse the chicken, dry and cut into cubes. Place the meat in the marinade, cover and shake the vessel well so that the chicken is marinated on all sides. Refrigerate for 30-90 minutes. Take it out 10-15 minutes before cooking the kebab. String the pieces of meat on skewers and grill the skewers, turning occasionally, over coals or on the grill.
Step 6
How to marinate chicken for "Asian" kebabs
In Asian cuisines, a mixture of vegetable oil, honey and soy sauce is often used for pickling. This marinade is also great for chicken. Rinse the meat, dry and cut into cubes. Peel and chop the garlic. Remove the skin from the ginger root and grate it on a fine grater. Combine liquid honey, sesame oil, soy sauce, garlic and ginger. Place the chicken pieces in a tight zip-lock bag, pour in the marinade, close the bag and shake well. Put the meat in the refrigerator for 30-60 minutes. Skewer the chicken on pre-soaked bamboo skewers. Fry, not forgetting to turn, for 10-15 minutes, until the meat turns dark golden and glossy. Serve the chicken skewers sprinkled with chopped green onions.
Step 7
How to marinate chicken for skewers in yogurt
On the basis of yoghurt, gentle and gentle marinades are obtained that go well with chicken. The flavor and aroma of the pickling mixture will depend on the spices added to the fermented milk product. They can be almost neutral, or they can amaze you with an oriental richness of colors. To marinate meat in a Middle Eastern style, remove the zest from the lemon and squeeze the juice, peel the garlic and pass through the garlic press. Pour olive oil and lemon juice into yogurt, add zest and garlic, season with dried paprika, red hot pepper, cumin and cinnamon. Whisk the mixture lightly. Place chicken pieces in a container with marinade, cover and shake well. Put the meat in the refrigerator for an hour. Skewer the chicken and grill over the coals for 10-15 minutes, remembering to turn, until the skewers are golden brown.
