It turns out very tasty, juicy and healthy. After all, white poultry meat is particularly nutritious and high in protein. It is worth noting that for such a charcoal dish it is recommended to use not only chicken fillet, but also other ingredients that will give the kebab a special taste and aroma.

Chicken breast shashlik recipe

Required ingredients:

• thick sour cream 35% - 210 g;
• chilled fresh breasts - 4 kg;
• greens - a couple of bunches;
• large onions - 4 pcs.;
• spicy tomato sauce - 3 large spoons;
• iodized salt - 2 dessert spoons;
• allspice peas - 12-16 pcs.;
• soy sauce - 45 ml.

Meat processing process

Before making shish kebab from chicken breast, it must be thoroughly washed, freed from bones, cartilage and skin, and then cut into long and not very thin pieces. After this, it is advisable to leave the meat aside and immediately begin preparing the aromatic sauce, in which the fillet should be marinated for about 3-4 hours.

Chicken breast shashlik: marinade and its preparation

To create the sauce, you need to mix in one bowl thick 35% sour cream, chopped herbs, spicy tomato paste, peppercorns cut into rings and the laid out ingredients must be mixed with a large spoon, and then start marinating the meat. To do this, place pieces of chicken breasts in an enamel bowl, add the previously prepared sauce to them, stir with your hand, cover with a lid and leave aside for 3-4 hours. During this time, tender and soft white poultry meat will absorb the aromas of seasonings and become more tasty and juicy.

Placing breasts on skewers

Breasts should be fried on birch or oak coals. After they give the first heat, you must immediately begin placing the meat on skewers. In this case, the fillet pieces need to be put on lengthwise so that the ends do not hang down and burn. Onion rings can also be used for charcoal grilling. However, it is not recommended to wear them with meat, as they will burn before the fillet becomes soft. It is better to place the bulbs on a separate skewer and cook them on the grill for no more than 5-9 minutes.

Heat treatment of the dish

Chicken breast kebab becomes soft and crispy after 20-30 minutes after it has been placed over hot coals. To determine whether a dish is truly ready, you should cut a piece of meat with a knife and observe whether blood oozes out or not. If only aromatic clear juice comes out of the breasts, then the kebab can be safely removed from the grill and served to guests.

Correct delivery

Chicken breasts fried over charcoal are recommended to be served hot along with fresh vegetables and herbs. It is also worth noting that such a not very heavy dish can be served with a hearty side dish in the form of boiled or mashed potatoes, rice, buckwheat, pasta, etc. Also, you should definitely serve ketchup with the white meat poultry kebab.

Chicken fillet is a product that can be combined with all ingredients; such meat is tasty, tender and soft if properly marinated and cooked.

And it may well become an inexpensive centerpiece of a picnic table.

Thanks to various marinades, which are prepared surprisingly easily and simply from the most affordable products, you can relax and eat juicy and truly tasty budget kebab.

Chicken fillet shish kebab - the secrets of the right marinade

1. Marinade for chicken differs from marinades for other types of meat in that its main task is to saturate the meat with a variety of tastes and aromas. In the case of beef or pork, the marinade acts as a fiber softener, but in the case of fillet, this is not necessary, because it already cooks quickly and turns out soft. Therefore, do not rush to add vinegar, do not be afraid to experiment with marinades based on honey, sauces and even fruits. No matter how you marinate the fillet, it will turn out tender and tasty.

2. The advantage of chicken fillet kebab is that the meat marinates very quickly. Sometimes two hours is enough for it to be saturated with all the necessary ingredients. This means that you don’t need to marinate the chicken on the eve of the picnic; you can do it just before your trip to nature.

3. Refrain from using table vinegar, it does not soften the meat and certainly does not make it tender and juicy, this ingredient encircles the fibers, making them tougher. If you like the specific sourness of this product, then choose balsamic or wine vinegar for marinating.

4. Do not use mayonnaise to prepare fillet marinade. Perhaps this method of pickling is the fastest and easiest, but it is harmful both for the body and for the figure. During the heat treatment process, mayonnaise releases all the harmful substances it contains. If you can’t deny yourself the pleasure of eating chicken in your favorite marinade, make your own mayonnaise from mustard, yolks and olive oil. The taste is the same, but the benefits are obvious.

5. To prepare chicken kebab, use not only fillets, legs or wings, but also offal, such as hearts or liver. They marinate even faster than meat, and they turn out just as interesting and tasty.

6. Serve chicken fillet kebab with light snacks that do not weigh down your stomach: fresh vegetables, herbs, baked vegetables.

Recipe 1. Chicken shish kebab in kefir

Ingredients:

2 kg chicken fillet;

A liter of kefir;

50 grams of parsley;

Two large onions;

Salt pepper;

5-6 cloves of garlic.

Cooking method:

1. Wash the fillet, dry it lightly and cut into medium-sized portions.

2. Grind the salt and chopped garlic into a paste, rub the resulting mixture onto the prepared meat.

3. Place the chicken in a bowl, sprinkle with pepper, and mix with onion rings.

4. Pour kefir into the meat with spices, making sure that it completely covers all the pieces.

5. Place the chicken fillet kebab in the refrigerator for 2-3 hours, placing pressure on top.

6. Cook the chicken over an open fire or in the oven.

Recipe 2. Chicken shish kebab in soy sauce

Ingredients:

One and a half kilograms of chicken fillet;

120 ml soy sauce;

1.5 tbsp. l. honey;

3 tsp. grated ginger;

4 cloves of garlic;

70 ml sesame oil.

Cooking method:

1. Salt the prepared meat and set aside for 15-20 minutes.

2. While the meat is soaking, prepare the marinade. Melt the honey in any convenient way until it becomes liquid and cool.

3. Mix soy sauce with honey and sesame oil.

4. Peel the ginger root with a knife and grate it on the finest grater, add it to the honey mixture.

5. Peel the garlic, pass it through a press, and also add it to the marinade.

6. Mix all ingredients thoroughly in a deep bowl.

7. Add salted meat to the prepared soy marinade, stirring thoroughly, rubbing the mixture into each piece.

8. Place in a cool place for 2-4 hours.

9. Cook the shish kebab on hot coals, turning occasionally, for about 20 minutes.

Recipe 3. Chicken shish kebab in beer

Ingredients:

Two kilograms of chicken breast;

0.75 liters of beer;

Two onions;

Salt, oregano, pepper.

Cooking method:

1. Rinse the chicken breast thoroughly, remove the skin and bones, cut the fillet into small pieces, but not too small at the same time. We make it so that the meat can be placed on a skewer.

2. Peel both onions and cut into thick rings.

3. Rub the pieces of meat with a mixture of oregano, salt and pepper.

4. Place the chicken in a bowl, sprinkle onions on top. Fill with beer.

5. Marinate for at least 2 hours.

6. Prepare shish kebab from fillet marinated in beer in the traditional way: on the grill over coals or over an open fire over a campfire.

Recipe 4. Chicken shashlik in mineral water

Ingredients:

Two chicken breasts (about 1 kg);

Large onion;

60 ml vegetable oil;

Liter of mineral water;

Spices, salt;

Two tablespoons of lemon juice;

Parsley.

Cooking method:

1. Cut the prepared, washed and dried fillet into medium portions.

2. Wash the lemon, cut it in half, squeeze out the amount of juice we need.

3. Peel the onion and cut into large rings.

4. Place the breast on the bottom of the bowl and place the onion on top.

5. Sprinkle the meat with spices, salt, and pour lemon juice. Mix.

6. Fill with vegetable oil and mineral water, marinate for 4 hours.

7. Place marinated chicken shish kebab on skewers, alternating meat with onion rings, fry on all sides for 5 minutes.

8. You can cook barbecue at home. Place the meat on moistened wooden skewers and cook for 15-20 minutes in an oven preheated to 210 degrees.

9. Serve with fresh herbs. If desired, the already prepared meat can be sprinkled with lemon juice, this will give the chicken a delicate sourness and additional aroma and taste.

Recipe 5. Chicken shish kebab in apple-lemon marinade

Ingredients:

800 grams of chicken fillet;

Two tablespoons of apple brandy;

Two sweet and sour apples;

100 ml vegetable oil;

One lemon;

A tablespoon of sugar;

Salt, spices.

Cooking method:

1. Wash the lemon, carefully grate the skin, trying not to touch the white part. We only need the zest.

2. Squeeze the juice from the remaining lemon pulp.

3. Mix the zest with lemon juice, add apple brandy, add spices, salt, sugar, and add vegetable oil. Mix.

4. Place the fillet cut into portions into the aromatic marinade and mix. Place in a cool place for 3-5 hours.

5. Wash two apples, cut into 4-6 parts, depending on the size of the fruit, cut off the core, sprinkle with lemon juice.

6. Thread apples and chicken onto skewers or thin skewers.

7. Lubricate the strung products with marinade, cook in the oven or on the grill for 15 minutes.

Recipe 6. Dietary chicken shish kebab with Provencal herbs

Ingredients:

A kilogram of chicken breast;

Three onions;

Half a lemon;

Two glasses of classic yogurt;

A tablespoon of Provençal dried herbs.

Cooking method:

1. We cut the breast, cutting off the bones and skin, leaving only the fillet. Wash, dry, cut into large cubes.

2. Cut the peeled onion into half rings, put it in a bowl, and crush it with your hands.

3. Place the chicken on top, sprinkle everything with spices, salt and herbs de Provence.

4. Rub lemon zest onto the kebab. Mix everything well.

5. Pour yogurt over the fillet. Leave the meat in a cold place for 3 hours.

6. Fry the finished chicken fillet shish kebab over hot coals on all sides until cooked.

Recipe 7. Chicken shish kebab with garlic and paprika

Ingredients:

Half a kilo of chicken fillet;

Three tablespoons of olive oil;

One lemon;

A teaspoon of paprika;

Two tablespoons of wine vinegar;

A pinch of dried onion;

Spices, salt;

Two cloves of garlic;

Two tablespoons of mayonnaise.

Cooking method:

1. Pour wine vinegar, olive oil, and the juice of one lemon into a bowl of a suitable size. Mix.

2. Add paprika to the marinade; it will give the chicken a bright, rich color and a pleasant taste.

3. Place finely chopped or grated garlic here.

4. Add dried onions and mayonnaise.

5. Salt and pepper to taste.

6. Cut the chicken fillet into small pieces, place the meat in the marinade, mix with your hands, rubbing the mixture into each piece of chicken.

7. Place the oppression on top, put the chicken in the refrigerator for an hour.

8. Place the kebab on metal skewers or wooden skewers and cook over hot coals or in an oven preheated to 200 degrees.

Recipe 8. Chicken shashlik with zucchini and cheese

Ingredients:

One chicken breast per 550-600 grams;

Two zucchini;

Green onions;

Salt pepper;

100 grams of feta cheese.

Cooking method:

1. We wash young zucchini with small seeds and thin skin under running water, cut it into circles no more than one centimeter wide.

2. Cut the chicken fillet, removed from the breast, into approximately the same pieces as the zucchini.

3. Salt and pepper the meat, set aside for 10 minutes.

4. Thread the zucchini circles and pieces of meat tightly onto skewers, placing a small piece of cheese between them.

5. Sprinkle the kebab with the remaining cheese, grating it. Carefully wrap the part of the skewer where the food is located with foil.

6. Cook over hot coals for half an hour, remembering to turn over.

7. Cool the finished chicken fillet kebab, remove the foil, and brown on all sides over the same coals.

Chicken shashlik - tricks

Thanks to these little tricks, you will be able to avoid common mistakes when preparing chicken kebab:

Do not use a whole chicken carcass for barbecue; use only identical parts: fillet, drumsticks, legs, wings. This way the meat will marinate and cook evenly. And it won’t turn out that, for example, the legs are not yet ready and are bleeding, and the fillet is already dry. If you still want to use a whole chicken or chicken to cook meat over a fire or in the oven, marinate the whole bird and cook it without cutting it.

Be sure to use oil (vegetable, olive), fermented milk products (kefir, yogurt), and lemon for marinating the fillet. Thanks to these products, during marinating, the meat sets on the outside, leaving all the juices inside. This allows the chicken fillet to remain soft and juicy.

Under no circumstances should you marinate frozen fillets; if you really don’t have enough time, you can defrost them in the microwave, but it’s better to do this the day before the picnic. Frozen chicken simply will not absorb the aromas and flavors of spices and other additives, resulting in tasteless meat.

Marinades for dietary barbecue can be prepared from products that are always found in the refrigerator, for example, sparkling water and onions, kefir and curry, vinegar and a mixture of peppers, mustard and lemon juice, pineapple or kiwi, pomegranate, tomato or grapefruit juice, plain yogurt , garlic and mint.

Diet kebab recipes

Chicken kebab

The calorie content of dietary chicken breast kebab is about 107 calories per hundred grams. The meat turns out to be especially low-calorie if you give preference not to chicken wings and drumsticks, but to brisket, which contains the least amount of fat.

Marinade:

For one and a half kilograms of meat, prepare a marinade from half a glass of lemon juice, a tablespoon of mustard, a small bunch of parsley, a head of garlic and dry spices. To get the marinade, pour lemon juice into a large deep container, add spices and mustard, parsley with garlic. All ingredients are mixed several times until smooth.

Cooking meat:

The process of preparing shish kebab begins with preparing the meat. The washed and dried chicken breast is cut into proportional pieces. Finely chop the greens and garlic. Pour the marinade over the chicken meat or immediately place the pieces of breast into a bowl with the sauce. Cover the dish with a lid (or cling film) and keep the meat in the refrigerator overnight. In the morning, the meat pieces must be strung on a skewer and, at your discretion, baked in the oven or grilled kebab.

Rabbit kebab

Rabbit meat has been considered a dietary product since time immemorial. This meat contains a fairly large amount of protein, vitamins and microelements, and the low content of salts and cholesterol contributes to the fact that rabbit kebab is included in medicinal diets. The nutritional value of such a product per hundred grams is 190 calories.

Preparation:

For barbecue, take the carcass of one rabbit, spices and three onions. Meat for dietary barbecue is washed, cleaned and dried, cut into pieces of such thickness that it is convenient to thread on skewers. Place them in a pan, add salt, and add the rest of the spices. Chop the onion into rings, sprinkle it on the rabbit, and mix with your hands. Place in the refrigerator so that the meat is soaked in spices. At the end of marinating, thread the rabbit meat onto a skewer and grill until golden brown.

Vegetable kebab

Who said that kebab must be meat? Vegetables are an excellent alternative replacement for tired chicken. The snack turns out to be aromatic and, most importantly, dietary. You can select vegetables to taste, serve as a separate dish or in combination with fish, mushrooms or meat.
To prepare the dish you will need two eggplants, sweet peppers, onions and zucchini, and five fresh tomatoes.

Pickling:

As a marinade, make a mixture of a glass of vegetable oil, a few pinches of sugar, salt and black pepper, and juice from half a lemon.
Before preparing the vegetables, mix all the ingredients intended for the marinade. When all the components of the sauce are placed in one container, the marinade must be thoroughly stirred until the sugar crystals dissolve. Leave the aromatic liquid on the table for a few minutes to infuse.

Cooking vegetables:

The vegetables are washed one by one under a stream of cold water, dried on paper towels and cleaned of stems and tails. Zucchini and eggplant are cut into slices of approximately the same thickness. Onions and tomatoes are chopped into rings. The bell pepper is cut in half and then each half is cut into four pieces. The prepared vegetables are poured into the marinade, stirred with hands and left on the table for forty minutes. At the end of the time, the vegetables are strung one by one on wooden skewers and baked on the grill, periodically pouring the remaining marinade over the kebab.

Fish kebab

To prepare shashlik, halibut (72 calories), flounder (85 calories), cod (75 calories), pike perch (82 calories), as well as any other river or sea fish are most often used. Seafood, previously gutted, can be baked whole with scales or use store-bought ready-made fish fillets.
For shish kebab, take four fish or the same amount of fillet, two zucchini, olive oil, garlic, table vinegar, a mixture of peppers and salt.

Pickling:

To prepare the marinade, combine half a glass of vinegar with a tablespoon of olive oil, four cloves of chopped garlic, and spices. If you marinate the fish with different mixtures of dry spices each time, you can get at least 10 recipes for dietary kebab.
The fish is cut into thin strips, each piece is rolled into a tight roll and secured with a skewer or toothpick. The kebab is placed in the marinade and the container is placed in the refrigerator for two to three hours.

Preparation:

The zucchini is washed with water and the vegetable is cut into rings. The finished fish pieces are removed from the toothpicks and, without unrolling the rolls, threaded onto a skewer. Alternate a piece of fish and zucchini. Fry until done, periodically pouring marinade over the kebab and turning the skewers. For taste, you can sprinkle the fish with lime juice.

Mushroom shish kebab

A variant of another diet kebab recipe is mushrooms. This kind of snack is recognized not only as tasty, but also healthy: one hundred grams of ready-made kebab contains only 50 calories. In addition, such a delicacy is convenient to prepare at home.
For the process you need to prepare half a kilogram of porcini mushrooms, a bunch of green onions and four onions, half a glass of olive oil, three large tomatoes and the same amount of lemons, fresh herbs and spices to taste.
The mushrooms are soaked in a bowl of warm water until they swell. If the mushrooms are large, cut them into large pieces. The onion is peeled and the vegetable is chopped into rings. Squeeze the juice from lemons into a separate container, pour olive oil into the bowl, add spices and herbs. Stir the marinade thoroughly until smooth. Mushrooms along with onions are strung on wooden skewers, poured over them with sauce and left for two hours at room temperature. Bake until done, and then serve with fresh onions.

To prepare the right shish kebab from chicken breast fillet we will need:

Ingredients:

• Chicken breast fillet;
• Bulb onions;
• Garlic – one head;
• One hot and one bell pepper;
• Mayonnaise;
• Spices to taste (curry, oregano, turmeric, hot red pepper, basil).

If you can't find chicken breast fillet, you can just take a chicken breast, separate the meat from the bones and remove the skin. Here's your fillet.

Now, let's start cooking

We wash and cut the fillets into pieces, try to make them approximately the same size, and place them in any clean container.
Cut the onion into rings. If you like fried onions, then cut the rings thick enough so that they do not fall apart later on the skewer.
Either finely chop the garlic or put it through a garlic press. To finely chop garlic, you can simply crush it on a cutting board with the flat side of the blade of a wide knife and then chop it. We also cut the peppers into thin strips; if you use hot peppers, do not remove the seeds from them, cut them directly with them - it will be a little spicier.

Now, pepper it all and add other spices that you like. It could be curry, oregano, turmeric, red pepper, basil. If you don't want to bother with choosing and buying seasonings for chicken kebab, just take “Curry” or “chicken seasoning” in one package.
At the end, add mayonnaise or a tablespoon of mustard and a little vegetable oil. Now, mix everything thoroughly with your hands.

Do not add salt under any circumstances at this stage, it takes away water and then the chicken meat will lose its juiciness.

That's it, now cover with a lid and put the marinated chicken breast meat in the refrigerator if you will be cooking in 3 hours or more. If you cook the kebab in a couple of hours, you don’t have to put the marinated meat in the refrigerator.

Grilling on coals

The chicken fillet is marinated, let's start cooking. This is where it’s time to salt it.
Don’t put too much salt - it’s harmful, yes, and if you eat it with lightly salted cucumbers or ketchup, then you’ll already have enough salt. I salt directly on the skewers before placing them on the grill.
We put the meat on skewers, if you left onion rings for cooking, we also put it on a skewer between the pieces of chicken breast.

We light a fire in the grill. The coals for chicken breast shish kebab should be well-heated and give a strong heat. We will cook quickly - chicken breast meat is a dietary product and does not require long-term heat treatment. On hot coals, the meat does not have time to dry out and remains juicy.
Below in the photo you can clearly see what the coals should be - crimson.

We put the skewers on the grill. When the meat is warmed up, about 2-3 minutes, we begin to constantly turn it. The mayonnaise on the surface is baked into a crust, which prevents the juice inside the piece of breast from evaporating, and it will be ready quickly.

You can marinate brisket not only in the traditional way, but also using orange, grapefruit, or mineral water.
It is quite difficult to get a tasty and juicy shish kebab from chicken breast. You need to know some secrets of preparing a marinade that will help correct the situation. How to marinate meat correctly? What recipes are there?

Peculiarities

Some people, despite the fact that they are on a diet, cannot deny themselves delicious kebab. To reduce calorie content, they choose less fatty meat. These include chicken breast. It is this part of the bird that is dry. During the cooking process, it can become even harder and drier, which will undoubtedly negatively affect the taste of the dish. To avoid ending up with charred hard meat, it is important to know the secrets of proper marinade.

Cooking methods

First method

The simplest marinade for chicken breast kebab is as follows:

• Chop the onion.
• Add the juice of half a lemon, as well as mineral water.
• Pour a little olive oil into the resulting liquid.
• Salt, pepper, season with a mixture of herbs.

Mineral water will speed up the marinating process and also make the meat more tender.

Second

To get a delicious dietary chicken breast kebab, you need to do the following:

• Cut six onions into rings
• Squeeze the juice and pulp from two grapefruits.
• Combine ingredients with meat.
• Salt, pepper, add suneli hops.
• Mix thoroughly until the marinade covers the entire brisket.
• Place covered or with cling film in the refrigerator for 2 hours.
• The chicken kebab will be fried for no more than 20 minutes, periodically basting with marinade.

Third

Marinade recipes with the addition of tomato paste will appeal to lovers of Georgian cuisine.

This chicken kebab is prepared as follows:

Fourth

You can get juicy chicken breast kebab by adding kefir or yogurt to the marinade. Preparation of the marinade is as follows:

• In a bowl, mix kefir (natural homemade yogurt or sour cream) with olive oil, spices, paprika, and salt.
• Add garlic passed through a press.
• Pour in the juice of half a lemon, as well as a little grated zest.
• Remove the skin from the brisket and cut into small pieces. Place the meat in the marinade for several hours.
• Thread the marinated kebab onto skewers along with sweet pepper rings and tomatoes.

Fifth

Another spicy chicken breast kebab recipe that will appeal to many:

• In a deep ceramic or glass container, you need to mix the juice from one orange with soy sauce and ketchup in an amount of 100 ml.
• Add a little sugar and ginger root shavings.
• Mix the meat with the marinade with your hands and cover with a plate.
• After 30 minutes you can start frying the meat.

If desired, canned pineapple is added to this meat, which will add a sweetish note and also make the taste incredibly attractive. When cooking over charcoal, make sure that the pineapple does not burn. It is recommended to baste the chicken with marinade or wine throughout the entire process.