Shish kebab from chicken meat – simple, fast and, the main, very many-sided dish. How you will pickle chicken, she will get new shades of taste. Shish kebabs from chicken meat can be sharp and juicy, fragrant and delicate, suitable for baby food, fast more fatly.
It is required to you
- Basic marinade for chicken
- - 1 kg of chicken meat;
- - ¼ cups of lemon juice;
- - ½ cups of olive oil;
- - 3 garlic gloves;
- - salt and fresh ground pepper.
- Chicken shish kebab in the Mediterranean style
- - 1 kg of chicken breasts;
- - 1 large lemon;
- - ½ cups of olive oil;
- - 3 garlic gloves;
- - ½ teaspoons хлорьев paprika;
- - ½ teaspoons of a krupnomoloty black pepper;
- - ½ teaspoons of salt;
- - 50 g of greens of parsley;
- - 50 g of greens of a basil.
- Marinade for "Asian" brochettes
- - 4 tablespoons of sesame oil;
- - ½ cups of a soy-bean sauce;
- - 3 tablespoons of liquid honey;
- - 2 garlic gloves;
- - root of ginger 4-5 cm long;
- - 1 kg of chicken breasts.
- Yogurt marinade for chicken
- - 1 kg of chicken breasts;
- - 1 cup of yogurt without additives;
- - 2 tablespoons of olive oil;
- - 2 teaspoons of paprika;
- - ½ teaspoons of caraway seeds;
- - ½ coffee spoons of ground cinnamon;
- - ½ lemons;
- - 5 garlic gloves;
- - salt and fresh ground black pepper.
Instruction
1. Basic marinade for a kuritsykuriny shish kebab can be made from different parts of a bird. For more fast dish it is necessary to take meat from a breast, those who prefer more fatly, choose hips. Cooled meat it is necessary to wash a baking plate a stream of flowing water, to dry paper kitchen towels and to cut on identical pieces. If you string chicken meat on long skewers, meat is cut into cubes. For preparation of a shish kebab on bamboo sticks, chicken meat can be cut long strips.
2. At preparation of marinade for a chicken shish kebab it is worth refusing hostile fermented environment on the basis of which do some marinades for meat. The gentle fowl cut by small pieces when pickling in puree from a kiwi, a papaya or pineapple will lose structure, muscles will turn into vatu. Marinades on the basis of acid are wines, lemon juice, vinegar, yogurt — will allow chicken meat to be more juicy and will keep texture of meat, but provided that you won't leave a bird to be pickled for a long time. There is enough of half an hour to one and a half that meat could become impregnated with marinade, adopt its aroma, but at the same time keep fibers.
3. That on lean chicken meat the appetizing crust was formed, it should be added a little vegetable oil to marinade. Still spicy herbs, such as fennel, thyme, parsley, rosemary and also garlic, onions, hot pepper, salt, dried peel of citruses, various national spice mixtures can be a part of marinade for chicken. The simplest marinade for chicken consists of olive oil, lemon juice, several garlic gloves, salt and fresh ground pepper. Has to fall on 1 kilogram of meat about a marinade cup. Chicken put in a glass or plastic container, fill in with svezhevzbity marinade and remove for 30-60 minutes in the fridge.
4. If you fry brochettes on bamboo sticks not to allow ignition, wet skewers in cold water in advance. String chicken meat on skewers, if desired, alternating pieces of vegetables — onions, a paprika, thin ringlets of previously pickled squash zucchinis, the whole berries of cherry tomatoes. Fry shish kebabs, overturning, 10 — 15 minutes until they become golden.
5. How to pickle chicken in the Mediterranean stilearomat and the taste of the Mediterranean is inconceivable without magnificent olive oil, juicy lemons, fragrant herbs and odorous garlic. On the basis of all these gifts of the nature it is possible to make the fragrant marinade which is perfectly combined with chicken meat. Wash up a lemon, dry and several times give a ride on a land surface, pressing a fruit a palm, so from it more juice will be emitted. Remove from a lemon a dried peel by means of the peeler or a small grater. Squeeze out juice. Peel garlic and crush by means of a wide, sharp chief knife. Small cut greens of a basil and parsley. Mix lemon juice with salt, flakes of hot red pepper and fresh ground black pepper. Slightly shake up mix a nimbus that crystals of salt were dissolved. Add olive oil, garlic, spicy herbs and a dried peel. Once again slightly shake up mix. Wash out chicken, dry and cut in cubes. Put meat in marinade, cover and well shake a vessel that chicken meat was covered with marinade from all directions. Remove in the fridge for 30-90 minutes. Get in 10-15 minutes prior to preparation of a shish kebab. String meat pieces on skewers and fry a shish kebab, from time to time turning, over coals or on a grill.
6. How to pickle chicken meat for "Asian" shashlychkovv Asian cuisines for pickling often use mix of vegetable oil, honey and a soy-bean sauce. This marinade perfectly is suitable also for chicken. Wash out meat, dry and cut in cubes. Peel garlic and crush. Husk a root of ginger and rub it on a small grater. Mix liquid honey, sesame oil, a soy-bean sauce, garlic and ginger. Put pieces of chicken in a dense package about a zip fastener, pour in marinade, close a package and well shake. Remove meat for 30-60 minutes in the fridge. String chicken meat on previously wetted bamboo skewers. Fry, without forgetting to overturn, minutes 10-15 until meat becomes dark golden and glossy. Serve chicken brochettes, having strewed with the crushed green onions.
7. How to pickle chicken for a shish kebab in a yogurten to a basis of yogurt the gentle and sparing marinades which are well combined with chicken turn out. The taste and aroma of mix for pickling will depend on the spicery added to fermented milk product. They can be almost neutral, and can strike you with east richness of paints. For pickling of meat in Middle Eastern style remove a dried peel from a lemon and squeeze out juice, peel garlic and miss through a chesnokodavka. In yogurt pour in olive oil and lemon juice, add a dried peel and garlic, season with dried paprika, red hot pepper, caraway seeds and cinnamon. Slightly shake up mix a nimbus. Put pieces of chicken in the container with marinade, cover and well stir up. Remove meat for an hour in the fridge. String chicken meat on skewers and fry over coals of 10-15 minutes, without forgetting to turn until shish kebabs become golden-brown.