In spring and summer, many people try to spend weekends with friends and families in nature, in the country. And a rare outing into nature is complete without barbecue. There are a lot of ways to marinate meat, and each marinade gives the barbecue a special taste, piquancy. Great for quick pickling tender chicken meat, it is considered dietary, and is suitable for everyone without exception.

Chicken meat is good for barbecue for another reason. On gentle chicken meat best to practice if you are not an expert in barbecue cooking. It cooks and marinates quickly. And you don’t have to guess what part of the meat carcass to take for good barbecue- you can use any part of the chicken, even the wings.

Chicken pieces and barbecue marinade must be prepared in advance. To in field conditions the meat was evenly fried on skewers and turned over, it should be cut not too small, but not very large pieces. A piece of meat about 5x5 cm is considered optimal. If more, then the kebab will not be fried, but dried. The chicken is cut into pieces and marinated together with the bones and then strung on skewers. Wings can be fried and just on the grill. Chicken pieces are not called tightly on skewers; onion rings, tomatoes, eggplants can be placed between them. Try to pick up pieces of the same size, then the kebab will fry evenly. Marinade for chicken can be very different in composition - chicken is marinated in wine and vinegar, in mayonnaise, in tomato juice, in nut marinade and in tomatoes, in lemon juice, with the addition of garlic and onions, various spices and seasonings.

Chicken skewers marinated with fresh tomatoes

Chicken meat - two kilograms
Fresh tomatoes - kilogram (fleshy varieties)
Four large bulbs
Salt
Black ground pepper
paprika (powder)

For such a marinade, it is better to choose fleshy, sour tomatoes, and take onions that are not spicy, but have a sweetish taste. In the evening, cut the chicken meat into portions, rub each with salt, pepper, paprika and put in a deep and wide bowl. Cut tomatoes and onions into rings. Put on top of the meat, cover the pan with a lid and put in the refrigerator overnight. In the morning, the most tender meat of an appetizing pink color is obtained. It remains to string it on skewers and fry.

Recipe for barbecued chicken thighs.

Chicken legs - four pieces
Dry white wine (vinegar, lemon juice, tomato juice) - 300 - 400 ml.
Four to five large bulbs

Herbs and spices (your choice)

Cut the leg into three pieces. Cut the onion into large rings, mix with meat, salt, season with spices and pour wine, juice (dilute vinegar with water). Marinate the meat for one and a half to two hours. This is the easiest, fastest and most common marinade option.

mayonnaise marinade recipe

In terms of popularity, he is in no way inferior vinegar marinade but the meat needs time to marinate. You need to cook meat according to this recipe in advance, in the evening.

Chicken meat - two kilograms
Mayonnaise - 250 - 300 grams
Several large bulbs
Curry seasoning
Salt and ground black pepper to taste

Cut the chicken meat into pieces of the desired size, rub each with a mixture of pepper and salt. Mix mayonnaise with curry seasoning (or seasoning for chicken). Coat the chicken pieces with mayonnaise and place in a wide pan. Arrange onion rings on top, generously grease everything with mayonnaise. Cover with a lid and refrigerate overnight. It turns out tender, fragrant meat, which is quickly fried.

How to cook chicken barbecue. Firewood is suitable for any, except for conifers. Connoisseurs say that the best wood for barbecue is fruit trees, but if there is nothing like that, then birch, oak, linden will do, birch bark is well suited for kindling a fire. Wait until the fire burns out well, the barbecue is cooked on coals. Thread chicken pieces onto skewers, alternating with onion rings, tomatoes, or fresh vegetables. The skewers over the coals are not very close to each other and you need to make sure that the fire does not flare up. In the process of cooking, the skewers are turned over several times, and the meat is poured with marinade or a mixture of water and marinade. Chicken skewers are fried for a short time - from ten to fifteen minutes. Readiness is determined by an incision - if the juice is transparent - the meat is ready.

Welcome, dear friends, to my culinary site!

Everyone knows that one of the most enjoyable and useful time spending is a vacation with your family and friends in nature. Typically, such events without fail should be accompanied by a delicious kebab.

The most popular chicken marinades

You probably understand that the taste of barbecue directly depends on the deliciously cooked marinade. Let's talk about the most popular, and probably more suitable marinades for the chicken skewers recipe.

Marinade for barbecue chicken with herbs and garlic.

Components:

Chicken fillet - 900 grams;
Garlic - 6 medium cloves;
Salt pepper - to taste;
Vegetable oil - 4 tablespoons;
Not a big bunch of greens (dill, parsley).

Cooking:

Peel the garlic from the husk, and chop finely with a knife.

Rinse the greens in water and finely chop. In this recipe, you can use other herbs, not only dill and parsley.

We cut the chicken fillet into small cubes, the cubes should be of such a size that you can easily put in your mouth and swallow. Add garlic and herbs to the chopped fillet, mix everything well.

Let's add vegetable oil and mix again better with hands, at the same time do not spare your strength, directly press the marinade into the meat. We remove the marinade in the refrigerator, or just in a cool room, for at least two hours, for a maximum of a day.

Classic kebab marinade in mayonnaise

This method of marinating is probably the most popular, I think almost everyone has tried marinating chicken skewers in mayonnaise. The method is one of the simplest, and the barbecue is very tasty.

What we need:

Chicken fillet - 900 grams;
Large onion - 2 pieces;
Salt Pepper - for taste:
Mayonnaise - 200 grams.

Wash and prepare chicken fillet to cutting.

Let's cut the chicken into pieces.

Salt and pepper the meat.

Peel the onion and cut it into rings, add mayonnaise.

Mix everything well, and send it to a cool place to marinate, the meat in mayonnaise is marinated for about two hours, after this time you can already fry the barbecue.

Marinate chicken fillet in ketchup

Ingredients:

Fillet - 900 grams;
Ketchup - 150 grams;
Spices to taste.

This recipe is also quite popular among fans. chicken skewers. You can also use tomato paste instead of ketchup.

Just like in the previous recipes, we need to cut the fillet and add ketchup or tomato paste to it.

Mix everything, add your favorite spices.

The kebab will be marinated for about two hours, after this time you can safely string it on skewers and cook.

To make it as tasty as possible for you, I will share with you a few secrets of its preparation. Everyone is used to thinking that perfect kebab is obtained only from pork or beef, today I want to dispel this belief and cook incredibly delicious barbecue from chicken. Personally, I and many of my friends, when choosing meat for barbecue, always stop at chicken, since in fact it has a lot of advantages over other types of meat, and it’s practically in no way inferior to taste, unless of course it’s good cook. But any kebab can be spoiled without knowing how to cook it correctly, so read this article to the end and you will learn many secrets of cooking this dish, after which you will not be able to just spoil the kebab, moreover, you will learn how to cook a truly delicious chicken kebab, at least you can definitely surprise your friends with a chic delicious dish.

Everyone is used to believing that the main advantage over other types of meat, such as pork and beef, is the price of this product, it's no secret to anyone that chicken is much cheaper than other types of meat. But everyone forgot that if you cook chicken kebab well, then no pork can compare with it. Yes, indeed, at first glance, the combination of chicken skewers sounds a little mean, but I assure you that you can cook a really worthy kebab from chicken.

Undoubtedly, cooking barbecue is a pleasant pastime, no matter what kind of meat you cook pork or chicken, since you don’t spend almost any physical effort, mindfulness works more here in the cooking process, everyone can spoil chicken barbecue, but cook very tasty dish, given to units.

Indeed, there are a lot of recipes with which you can cook a very tasty chicken skewers. The main component, without which nowhere, for barbecue is the marinade, that's it the largest number experiments. Entrance go the most different kinds spices, sauces, with the addition different types vegetables and even fruits, from exotic pineapple to simple addition lemon. This is where creativity and imagination come into play. Chicken shish kebab is exactly the dish with which you can unleash your potential in the culinary arts.

Whatever they say, but in many ways the taste of chicken kebab depends on the meat itself. Everyone knows that chicken meat is very soft, juicy and tender, and therefore you will spend a minimum of time for pickling shish kebab, which is another plus of chicken. I will say more about this, that if your chicken was very young, then it is not necessary to marinate the meat, you can simply season it with your favorite spices, add mayonnaise, mix, fry on skewers, and you get quite a decent and most importantly delicious chicken skewers. But whatever one may say, in order to cook a very chic barbecue, you need to know a few secrets of cooking this dish.

Just so that you can make an unforgettable barbecue, I put all the cards on the table and share all the necessary knowledge.

Secret 1. The first and most important thing that you should do for your future chicken skewers is to choose high-quality and fresh chicken meat, here everything is clear what the kebab will turn out to be if the meat is not fresh or even worse rotten, so choose only fresh chicken. When buying, be sure to pay attention to the chicken breast, it should be round, its skin should be soft and smooth, naturally the smell should correspond to fresh meat. It is desirable that the chicken is not very large, no more than one kilogram, if the chicken is not very large, this indicates that it is quite young and its meat is really soft and tender.

Secret 2. Forget the stereotype that says that a chicken kebab should be made from only one part of it, for example, from a drumstick or fillet, nothing like that, you can make an excellent kebab from a whole chicken. It is enough to chop it into not very small identical pieces. Such a kebab is interesting in that each part of the chicken has its own taste, for example, the chicken fillet turns out to be more dry, but the part of the carcass on which there is a lot of skin turns out to be more oily and juicy, but in general, very tasty and pleasant chicken kebab.

Secret 3. One of the easiest chicken kebab recipes is kebab mashed with garlic, onion and lemon. Lemon juice or vinegar, and indeed any liquid that has a certain acidity, is perfect for the marinade of the chicken, which, in your opinion, the meat is quite tough, so nothing will soften the chicken better than a good slightly sour marinade.

Secret 4. Since we are talking about the marinade, this is another component of a delicious chicken kebab, since a lot also depends on the marinade, so if your knowledge is rich in various marinade recipes, then you will definitely get an awesome kebab to your taste.

Chicken skewers in the oven

In order to taste a delicious barbecue, it is not necessary to gather a bunch of friends and family and go on a trip to Mother Nature. An excellent barbecue can also be cooked in simple home conditions, it turns out quite original. The advantage is that the time you spend to prepare such a kebab is very short. By the way, chicken kebab is digested much faster than traditional pork kebab, this suggests that it is more useful, since the load on the stomach from it is minimal.

As a rule, such a kebab is prepared without bones, so the first thing you need to do is wash the chicken meat well in cool water and remove the bones from it. Meat for such a kebab is used from any part of the chicken carcass, but as for me, the most popular thing that is used in chicken for chicken kebab is a drumstick or ham, sometimes wings. If you do not like very fatty chicken skewers, you can use chicken fillet, it contains almost no fat.

So, when you have washed and cleaned the chicken from the bones, then you need to cut it into small identical pieces. Now salt, pepper, season with your favorite spices, after which we string the chicken pieces on wooden sticks and put the chicken on the grill.

Then we send the kebab to be fried in a preheated oven to a temperature of 200º, and do not forget to put a baking sheet under the grate, so when frying, the chicken will release fat, and so that it does not clog the oven, it is important that its drops fall on the baking sheet. After fifteen to twenty minutes of frying, the kebab will be completely cooked, as chicken meat cooks very quickly. It remains only to get it out of the oven and enjoy the chicken skewers.

This recipe does not contain any marinade. Below are interesting recipes with marinated meat.

Marinated barbecue in pomegranate juice

A very interesting recipe, chicken skewers are very juicy and tender, slightly sour and slightly sweet, in general, I advise you to cook, you will not regret it.

For such a barbecue, we need the following components:

Onion - 4 pieces (not very large);
Chicken - 2 kilograms;
Garlic - 3-4 cloves;
Pomegranate juice - 1 glass (natural);
Ginger - 1 teaspoon (grated);
Salt - to your taste;
Greens - optional.

For this chicken kebab, you can use chicken fillet, as this is the driest type of carcass, it is perfect for this marinade, pomegranate juice will perfectly soften the meat and make it incredibly juicy.

Cut the fillet into small pieces and put in a fairly large bowl, cut the onion into half rings there and squeeze the garlic, pepper and mix everything well. Put the meat with onions and garlic in the refrigerator for half an hour. After a while, we take the meat out of the refrigerator, add the remaining ingredients to it, mix everything well and leave to marinate for about another hour, this time it is not necessary to put the chicken skewers in the refrigerator. After an hour, you can safely string the chicken on skewers. Try it, I assure you, it turns out very tasty.

Marinated chicken skewers in beer

It is this recipe that is one of my favorites, and this is not because I am an avid beer lover, no, rather because the taste of such a barbecue is really worthy of respect. This recipe is very simple and does not require special ingredients.

To prepare marinated kebab in beer, we need the following ingredients:

Chicken drumstick - 2 kilograms;
Onion - 500 grams;
Dried oregano - optional;
Salt - to taste:
Ground black pepper - to taste;
Light beer - 1 liter.

For this recipe, we use chicken drumsticks, we will wash them and chop them into small identical pieces, while pulling out the bones is not necessary, even with them the chicken kebab is quite good.

Everything is quite simple here, we cut our onions into rings or half rings into chopped meat, salt, pepper, add oregano if desired and mix everything well. Then add half a liter of beer, mix again and put in a cool place for about twelve hours. You wondered why we added only half the beer, because the ingredients indicate a liter, just because what kind of fried chicken skewers without a fresh cold beer J, we will need it when the kebab is ready.

Marinated chicken skewers in mayonnaise

Well, of course, why not talk about the most popular barbecue marinade - marinade in mayonnaise. Yes, indeed, you won’t ask anyone how to cook a delicious chicken kebab, everyone immediately says this standard recipe, but you must admit that it would not be so popular if the taste of the kebab after such a marinade would be disgusting, everything here is exactly the opposite , so I decided that I would not be me if I did not remind you of this recipe.

To prepare chicken skewers in mayonnaise, we need the following ingredients:

Chicken thighs - 2 kilograms;
Onions - 3 pieces;
Garlic - 4 cloves;
Pepper - to taste;
Mayonnaise - 200 grams;
Salt - to taste.

Here, the standard procedure is to thoroughly wash the hams, chop them into small pieces, while the choice of whether to get the bones or not is up to you, after which we put the meat in a fairly large saucepan. Salt, add pepper to taste, as well as in previous recipes, chop the onion. We put everything in one bowl, mix well and leave to marinate in the refrigerator for about four hours. Such chicken skewers can be cooked both on the grill and on skewers.

Marinated chicken skewers in soy sauce with pineapple

Now, as they say, for dessert (last) I will tell you the recipe, I will not be afraid to say, my favorite shish kebab. This chicken and pineapple kebab is very juicy, tasty and chic at the same time. Believe me, no pork gets in there and is not inferior in taste, since this is my favorite recipe, I will talk about it and tell the cooking process in more detail.

In order to cook a delicious barbecue marinated in soy sauce with pineapple, we need the following ingredients:

Chicken breast - 2 pieces (medium size);
Ketchup - 100 milliliters;
Pineapple - 1 piece;
Soy sauce - 100 milliliters;
Juice from one medium orange;
Ginger root - to taste;

First we need to make a marinade, for this we mix orange juice with soy sauce in one bowl, add ketchup, add ginger grated on a fine grater and mix everything well. Optionally, you can add a teaspoon of sugar to the marinade.

Next, let's deal with meat, for this barbecue we use chicken fillet, we will cut it into small pieces with a knife.

Now we throw the chopped fillet into the marinade we prepared, mix lightly. Cover with a smaller lid on top so that it compacts the chicken skewers a little. Let the meat brew for about an hour.

After our meat has brewed well enough, we proceed directly to the preparation of our barbecue, we string the meat on long wooden skewers, alternating the meat with pineapple. Place everything neatly on a greased baking sheet. Now, we send the kebab to fry in a preheated oven to a temperature of 200º for about 20 - 30 minutes, the time depends on your oven, try not to overcook, as the meat may become dry.

That's all, after a while we take the kebab out of the oven, when you try it, I'm sure you will never cook any other kebab again, the meat becomes very tender, juicy and soft due to soy sauce, pineapple gives chic and original sweetish aftertaste.

Be sure to try to cook according to this recipe, friends and family will be satisfied.

Everything, I have to say goodbye to you, I hope you all liked it. Do not forget to leave comments, your opinion is very important to me. All the best to you!

Chicken skewers, probably as common on the grill as meat skewers. Not without reason, in any store selling meat, or in the meat rows on the market, you can find buckets with incomprehensible contents and with the proud inscription "Chicken kebab". Often fried on skewers, but in this case, let's talk about chicken skewers.

Let's make a reservation right away that a purchased chicken kebab is not at all what you should strive for. I can understand when suddenly it is very urgent to get some amount of already marinated meat - then a purchased bucket can help out. For example, the guests came very suddenly, and there was simply no time left to marinate the meat.

But still, if you are already going to fry the barbecue and know about it in advance - who is stopping you from making some efforts and completely cooking it yourself. Moreover, this is not difficult, and the whole preparation will take about 1 hour (based on 3-4 kilograms of chicken meat). Further, the barbecue will marinate on its own and will not require your attention, and even more so any actions.

For the chicken skewers you will need:

Based on approximately one kilogram of chicken meat.

Chicken, or chicken ingredients. In this case, chicken thighs without a ridge.
Onion. One medium bulb
Garlic. 2-4 cloves.
Odorless vegetable oil. Gram 40.
Spices. 1 heaping teaspoon. Everyone chooses according to their taste. In my case, the spice mix consists of:
- Chilli.
- Paprika.
- Coriander.
- Black pepper.
- Parsley.
- Caraway.
- Oregano.
- Ginger.
All the ingredients of the spice mixture were dry, and I just ground them a little in a mortar, not into dust, but rather mixed, and slightly crushed the large components.
Black freshly ground pepper separately.

A few words about chicken meat.

I prefer to buy chicken thighs for barbecue. And no spine. There are at least three reasons.

First, chicken thighs are the softest and juiciest part of the chicken.

Secondly. In the thigh, if you bought it without a backbone, there is only one bone, and it is very easy to cut it out without slicing the meat too much.

And thirdly. there is enough meat in a chicken thigh to make from 2 to 4 more or less high-quality, convenient and fairly similar-sized pieces of meat for barbecue. The number of pieces depends entirely on the size of the thigh itself.

So let's take a chicken thigh. Very carefully, with a small and sharp knife, we cut out a bone from it. The piece of meat that remains after removing the bone is easily cut into two pieces, just in the place where this bone was originally. Each of these pieces, if the size allows, can be cut across in half again.

Now for the marinade. Chicken meat is a rather delicate product. And very well absorbs the aromas of spices and, already when frying, the aromas of coal smoke. So when marinating chicken meat for barbecue, you should remember this, and do not pour handfuls of spices. Just a little spice, onion and garlic is enough to get the right flavor of the meat, and at the same time not destroy the chicken's own taste.
This is why I rarely use wine or good grape vinegar as one of the marinade ingredients.

Marinating the meat for the chicken skewers

So, coarsely chop the onion and garlic. Press the garlic flat with the blade of a knife.

Put the onion and garlic in a saucepan for pickling and squeeze and crush with your hand so that the onion gives juice.

Add spices and vegetable oil to the onion.

Again we knead so that the oil and spices are dispersed throughout the onion and garlic.

Put the chicken in the chicken marinade. Sprinkle with black pepper from the mill, and gently mix everything together with your hand.

Salt is not necessary, we will salt before we start stringing pieces of chicken on skewers.

If you want to get a slight aftertaste of just marinated chicken, you can add just a little bit of dry white wine or good grape vinegar.

But just a little. If I add, then about 20-30 grams of vinegar (half a glass) for two or three kilograms of meat. When vinegar or wine is added, you need to mix everything properly again.

Leave everything to marinate, preferably overnight.

We fry chicken skewers.

Salt the pickled meat, mix again so that the salt is evenly distributed over the meat.

Thread the pieces onto skewers.

It is my firm belief that you should not alternate meat and any vegetables on a skewer. This also applies to chicken skewers and from, from and. Any vegetables, especially juicy ones like tomatoes.

As soon as the vegetables begin to fry, and their juice, accordingly, begins to boil, this will immediately sharply reduce the temperature of the meat over the entire area of contact between vegetables and meat. So in these places the meat will not be fried, but boiled. The conversation that vegetables will add extra juiciness to meat is somewhat incorrect, in my opinion. Here is the correct frying will definitely leave the meat juicy.

If you want to bake vegetables on charcoal, for example for salad, use a separate skewer.

By this time, the coals in the brazier had already burned out and turned into thin gray ash. Just the right state of the coals, which is ideal for frying.

I think it makes no sense to mention that firewood for coals should be only from deciduous trees, by no means coniferous. The resin contained in the wood of coniferous trees will give an unpleasant smell and bitterness to the barbecue.

Firewood from fruit trees is best suited - apple, pear. The most ideal would be to get a vine somewhere, but in central Russia this is somewhat problematic. You can also use purchased coal from packages. Birch or oak - both will do.

The distance between the coals and the meat should be 8-10 cm. The hotter the coals, the greater the distance.
And do not use all sorts of liquids for ignition. The smell that these liquids give when burned is unkillable, and by no means has a positive effect on the taste of any barbecue.

It is better to use either dry branches (remember that coniferous branches will not work), or, having rolled up a bag of several napkins or paper towels, we moisten it well with ordinary vegetable oil, and inserting a bag into the finished charcoal, set fire to the napkins. There should be 2-3-5 such napkin pounds, depending on the size of the barbecue.

We spread the skewers with chicken skewers on the grill.

We try to immediately bake the meat on one side, then turn over to the other and bake the second side. It is necessary that the meat is immediately covered with a baked crust, so that all the juices remain inside, and the kebab does not dry out.
If the kebab starts to burn immediately, then we remove some coals, thereby increasing the distance between the meat and the coals.
If the barbecue is barely warming up, then, on the contrary, we rake up more coal under the meat, reducing the distance.

Grill the skewers until done. Since this is a chicken, it must be completely fried. And at the same time, do not burn or dry out. So attention, attention and more attention. But this phrase applies to any other type of barbecue.

Serve barbecue with herbs, vegetables, your favorite sauces and dry wine.
Even though it's chicken, it's still grilled. So red dry chicken skewers are best suited.

One of the most traditional kebabs among our compatriots is chicken kebab. But even in this dish familiar to all of us, there are subtleties in cooking.

How to choose meat for barbecue
How to make chicken marinade
The secret ingredient in barbecue marinade
On what coals and how to fry
How and with what to serve.

I talked about this with the chef of the restaurant "Boots" by Sergei Vekshin.

- Sergey, how to choose meat for chicken barbecue, where to buy it, what parts are better to take?

- It is best to buy chicken in a supermarket, industrial production. Take a boneless and skinless chicken thigh - the thigh for barbecue is softer than the breast, which is a bit dry for barbecue.

- Usually, it is recommended to buy meat for barbecue at the market, but here you advise buying at the supermarket, and not farm chicken.

- The chicken that is sold in the supermarket is of good enough quality for barbecue. No, if you get confused, you can also look for farm chicken in the market, but how much will such a barbecue cost? Moreover, you will not be sold only a thigh. Farm chicken is better to cook something else. And for barbecue, use a boneless thigh without skin, and if you can’t find it, cut the bone with a knife.

Do you still need to cut the thigh?

- Chicken thigh is best cut into two parts lengthwise.

What do we marinate in?

- There are a lot of marinades for chicken, as well as for any barbecue, I will tell you about how we do it.

Chicken kebab recipes

There is always onion in the marinade. It is cut arbitrarily, but better in half rings. Add garlic, salt, a little paprika, which will add flavor and color to the kebab. And a little vegetable oil - this is a must for the chicken, otherwise there will be a burnt smell.

If you want, you can add a little wine, but a little more for smell and aroma. If there is a lot of wine, then the acidic environment does not allow the meat to become soft.

How much to marinate?

- At least an hour. The chicken thigh itself is delicious and does not need to marinate for a long time. Let's say we marinated the chicken, and went to collect firewood and build a fire, by the time the coals are ready, the chicken will be marinated.

Do you have a MYSTERY INGREDIENT for chicken skewers?

Yes - before sending the kebab to the grill, grease it with soy sauce.

How do we fry?

We fry on medium heat. There shouldn't be too much heat. Chicken tends to burn quickly. The main thing is that the heat is uniform. To understand - you can hold your hand for a while at the level of skewers.

And most importantly, keep a bottle of water handy. If a flame appears, the chicken will instantly char. If a fire appears, then we move the skewers and bring down the fire, but you can’t fill the coals with water.

It is somehow difficult to immediately answer the question - what time of the year is barbecue best? In my opinion, it is always appropriate! In winter, the campfire is warm, cozy, and the aroma of delicious barbecue, ripening on the coals, also warms. In the summer it is also great - under a canopy, somewhere in the backyard or in nature on the coals after shish kebabs in the grill, you always get wonderful seagulls from fresh leaves and herbs. Autumn is a super time when it is already getting colder, and you are by the fire with a skewer in your hands. Well, spring, when everything blooms and wakes up, barbecue - that's it!

By the way, as practice shows, many people try to cook kebabs from chicken meat. Why? You probably know why too. The most dietary meat, especially if you take breast. Absolutely not capricious in terms of pickling and further cooking. Cooks instantly over a campfire. Oh, and the flavor is incredible.

Having allocated quite a bit of time for the marinade and processing of chicken meat, and then cooking it on the coals, you will soon be sharing your experience with your friends, telling you how to properly cook chicken kebab. What are the best chicken parts? It's a matter of taste. But, as my personal experience has shown, wings are best (firstly, they are instantly ready, and secondly, they crunch deliciously, legs are always good behind them!) And a thigh divided in half (you don’t have to divide if there are a lot of coals) .

So, let's prepare everything we need, send our husband to handle the fire and - forward, to the table! By the way, you can calculate the number of pieces of meat taking into account the number of guests, that is, doubling, tripling the portion indicated in the recipe. Grilling kebabs in nature is a great option to celebrate.

What does it take to make delicious chicken skewers?

Chicken wings - 4 pcs.
The upper part of the chicken thigh - 3 pcs.
Onion - 1 pc.
Bulgarian pepper - 1 pc. (optional)
Mayonnaise (sour cream) - 300 gr.
Spices - to taste, better - special for barbecue.

How to make chicken skewers - an unexpected step-by-step recipe for your favorite chicken skewers with real photos

I forgot to say that the chicken marinates very quickly, so send your husband to immediately chop wood and kindle a fire. And we'll cut the meat. Remove feathers and skins, if any. Rinse well in water.

Step 1. Wash raw chicken in water

Our next step is to prepare the marinade. Although the word "marinade" is partly appropriate here, because all we need is mayonnaise and spices. That is, after drying the chicken pieces with a towel, rub each portion thoroughly with spices. What? Yes, everyone uses their own. But they sell special kits on the market (not those that are packaged, but the seller himself adds up everything that you ask or rely on his rich experience). The perfect meat! Let's leave the meat to lie down quite a bit in this form, that is, until we get the sour cream. Pour mayonnaise into a bowl (a matter of taste, although if there is, sour cream is better, it is healthier!) And sprinkle spices.

Step 2. Add mayonnaise to spices

Let's mix well. The sauce is ready. Taste it - is it not bitter, is there enough peppercorns and everything that you would like to taste with barbecue. The paprika added to the rest of the spices will also respond perfectly, it will give a nice color to the meat.

Step 3. Mix spices and mayonnaise. The sauce is ready!

Do you cut vegetables for chicken skewers? Controversial question! Some people like it, and some people don't. But I always prefer vegetables, so here I chopped bell pepper and onion. By the way, in the summer, when there are zucchini and young eggplants in the garden, and tomatoes, and peppers, I always chop all this and put it on a skewer - they go well with meat and a separate dish.

Step 4. Cut the onion and bell pepper

Husband screams that the coals are coming? We are not upset, because we just have to pour the sauce to the chicken and rub it well. Everything, you can even now in the grill. But! It’s better to let the pieces marinate, it will be even tastier, and the coals will reach.

Step 5. Mix Chicken and Sauce in a Cup

Stringing meat on a skewer - what could be easier someone will say. But no, it's not always easy, especially when it comes to wings. If we do it wrong, the skin will burst, the kebab will land directly on the coals, or it will simply burn and cook unevenly. Therefore, we pierce the wing in the place where the most meat is. It is important that the meat is well kept on the skewer, not dangling from side to side. The situation is the same with the legs - it is important to pierce where the meat is well fixed and baked evenly.

Step 6: Thread the Chicken onto Skewers

You can install skewers in the barbecue. Don't forget to bring the bowl in which the marinade sauce was prepared, adding some water to it. What for? The enemy of barbecue is open fire. And therefore, as soon as we notice that the flame breaks through to the meat, we immediately sprinkle with this impromptu, albeit diluted, sauce. In a word, we put the skewers in the grill and carefully monitor how they will behave.

Step 7. Put the barbecue on the grill and fry

A sign that the meat is ready is that when you press it, there are no dents left, and there is no juice at the puncture site. But this, again, is an amateur. I like the meat not to be baked a little - it will come to the table!

Step 8. The barbecue is ready! Bon Appetit!

Do not salt, because the spices will do their job!
Do not forget to wave the fan, fanning the coals, if you see that the chicken is not blushing.
The so-called sauce, made from the remains of the sauce mixed with water, will protect the kebab from fire and, when sprinkled, makes it even juicier.
When stringing meat on a skewer, do not forget to intersperse pieces of meat with vegetables.
Any fresh vegetables will go to the barbecue.