The first warming always foretells the onset of the season of outings: gatherings in nature, outdoor games, cooking at the stake and roasting shish kebab. The latter, as a rule, is the primary source of the boom among search queries from the category of "how to pickle a shish kebab from a chicken". Anticipating all such questions, we undertake with all responsibility to share with you the most interesting and, most importantly, delicious recipes.
Recipe for marinating chicken kebabs
Forget about the shish kebab from the chicken in mayonnaise, the new era brings new, slightly more tasty and definitely much more useful recipes. A fresh taste of marinade based on yogurt and greens is what you need at any picnic.
Ingredients:
- fresh coriander and mint - for 1 handful;
- garlic cloves - 3 pcs .;
- green onions - 6 feathers;
- hot chilli - 1 pc .;
- fatty yogurt - 145 ml;
- peel 1 lemon.
Preparation
We take the greens with onions and roughly cut them. If you do not like coriander, then replace it with parsley, it has a slightly more neutral taste. After cutting, we place the greens in the blender bowl, we also send the chili peppers, previously peeled from the seeds (the amount is determined by the taste preferences), lemon zest and the garlic passed through the press. Fill the contents of the bowl with yogurt and whisk everything to homogeneity.
Before pickling the shish kebab from the chicken, rinse the selected portions of the carcass and dry, cut, if necessary, and then pour into the yoghurt marinade and leave under the food film in the refrigerator. Picking time can vary from an hour to a quarter of a day, depending on what period you have.
Juicy kebab shish kebab in kefir
Another recipe for marinade basically contains kefir instead of yogurt, however, the dairy base is interchangeable, and the unique marinade makes a spice composition.
Ingredients:
- kefir - 240 ml;
- juice 2 lemons (about 60 ml);
- olive oil - 45 ml;
- grated ginger - 3 g;
- smoked paprika - 2 tsp.
- salt - 4 g;
- hot pepper - 2 g;
- garlic cloves - 2 pcs .;
- Ground cumin - 3 g.
Preparation
In the stupa rub garlic denticles with a pinch of large sea salt until the paste is formed. To the paste we add ginger, paprika, pepper and cumin, again mix everything with a pestle and gradually begin to pour olive oil. As a result, you should have the appearance of a divorced spicy paste, which should be poured with kefir in order to get a ready marinade. After filling them with chicken pieces, leave the bird with flavor and aroma for 4-8 hours.
Shish kebab from chicken - fast marinade
There are not so many ways of marinating a shish kebab from a chicken. One of them is a quick marinovka, within which a bird is either immediately put on fire, or spends no more than half an hour in the marinade.
Ingredients:
- Worcester sauce - 80 ml;
- mustard - 30 g;
- grated ginger - 2 g;
- apricot jam - 15 g;
- white onions - 50 g;
- garlic cloves - 2 pcs .;
- ketchup - 30 g.
Preparation
Our primary task will be cooking pasta from onions and
Before pickling the chicken for a shish kebab, a mixture of salt with pepper and then our garlic-onion paste should be applied to the selected parts of the carcass. Leave the chicken for 15-20 minutes, then remove the rest of the paste with a paper towel.
We combine mustard with ginger, ketchup, a waster and jam - this strange, at first glance, mixture, will become our glaze. We put the chicken in the glaze, marinating the shish kebab from the chicken will take another 10 minutes, after which it will be possible to start cooking.