For several decades, scientists have been arguing about which country appeared kebab. Turkey and Iran, Bulgaria, and even Crimea are considered his homeland, where “shishpik” or, translated from the Crimean Tatar, meat on a bayonet has been prepared since ancient times.
The point in this dispute is unlikely to be set, but this is not so important. After all, meat slices baked on charcoal on a skewer or skewer can be found under different names in the cuisines of many peoples of the world. Moreover, kebab is considered to be the first "civilized" food of ancient people who learned to make fire and fry pieces of meat on it.
Lamb, pork ... chicken?
The traditional meat for the dish is lamb. In Russia, it is customary to cook it from pork. But when the weather in the yard is not summer, and you want a kebab, you can try cooking it from chicken.
And let the cooking theorists accuse us of violating all kitchen traditions. Let them say that barbecue and oven are incompatible things. Let them convince you that chicken is not the most suitable meat for the dish, we still try! After all, this is a great opportunity to do something special with the most familiar meat product, to surprise and delight loved ones with a new taste and original presentation.
It is only important to comply with several requirements that will make barbecue chicken in the oven ideal.
- A juicy dish will be made from thigh fillet. Traditionally, kebabs use meat with small inclusions of fat. Thanks to them, the pieces are especially tender. In chicken, the most fatty parts are the hips. It is enough to cut a bone out of them and cut into pieces of medium size.
- Diet skewers will be made from breast. Pre-beat the fillet to split the meat fibers. So the marinade will penetrate deeper into them, and the pieces will turn out tastier.
- Do not cut meat finely. It will dry out during baking. Ideal pieces of medium size or strips of fillet 1.5 cm thick.
- Chop meat against fiber. So they will retain more juice.
- String the pieces tightly, without gaps. Otherwise they will turn out dry. Also tightly place the skewers in the oven.
- Bake the dish on the wire rack over the baking sheet. The meat will be evenly fried, and the juice will be collected in shape and will not stain the oven. You can cover the pan with parchment paper so that you do not have to wash it later.
- Use 2 baking modes. How much time to cook? If you cook on the grill, the skewers should be in the oven for 10-12 minutes. At the same time, for 5-6 minutes, pieces should be fried on one side, turn the skewers over and fry on the other side. In the normal baking mode, the temperature should be up to 200o, and the meat reaches readiness within 20-30 minutes.
- String chicken on wooden skewers. The usual skewers in the oven just do not fit. But they are not needed for cooking at home. It is ideal to use large skewers made of birch wood or bamboo stalks.
The secrets of pickling
The taste of chicken on skewers in the oven is largely dependent on pickling techniques and marinade ingredients.Do not skip this step!
Here are a few subtleties of the right technique.
- Include acidic ingredients in the sauce. It is acid that breaks down the fibers, which allows them to soak in taste and acquire softness. For chicken, you can choose not only traditional acidic components, such as kefir or balsamic vinegar. But also more refined products, for example, oranges or kiwi. These fruits contain a sufficient amount of fruit acids to provide a rich skewers flavor.
- Use vegetable oil with an acidic component in a ratio of 1: 1. For example, you can take a rice bite and mix it with an equal amount of olive oil.
- Pickle not for long. So the optimal time for marinating wings is 1 hour, 1-2 hours can be kept in filet sauce, 2 hours - thighs. If the chicken stays in the marinade for longer, the fibers can break down very much and the meat will become loose.
- Marinate at room temperature for up to 1 hour. If more time is needed, put the bowl in the refrigerator.
- Use aromatic herbs and spices. A good chicken kebab recipe in the oven always includes spices that perfectly emphasize the carcass's delicate taste. These include paprika and turmeric, which give the pieces a luxurious golden hue, a curry mixture (spicy or tender), creating a piquant taste. They go well with chicken, oregano and marjoram, coriander and ginger, nutmeg and rosemary. Each spice creates its own taste notes: from richly sharp to soft, sweetish.
- Use salt at the last moment. It should not be in the marinade! Salt slices of carcass immediately before putting them on skewers.
Universal marinades:
- soy sauce + rice vinegar + olive oil + spices;
- vegetable oil + garlic + sugar + coriander + ground black pepper;
- olive oil + cognac (madeira) + soy sauce + ground black pepper;
- mustard + garlic + lemon juice + spices (cardamom, coriander, turmeric, paprika, allspice).
Chicken kebab recipes
You can cook chicken skewers in the oven from any part of the carcass. We suggest that you verify this and choose a suitable recipe for yourself!
From the thighs with mushrooms and green onions
A hearty and original dish that does not require an additional side dish. It is saturated with aromas and tastes, and it is cooked very quickly on the grill.
You will need:
- hips - 6 pcs.;
- champignons - 16 pcs.;
- soy sauce - 6 tbsp. spoons;
- rice wine "Mirin" - 6 tbsp. spoons;
- liquid honey - 6 tbsp. spoons;
- ginger - 1.5 tbsp. spoons;
- rice vinegar - 1.5 tbsp. spoons;
- garlic - 4 cloves;
- green onions - 4 pcs.
Cooking
- Combine vinegar, Mirin, honey and soy sauce. Add garlic and ginger. Strain on the stove for 10 minutes.
- Remove the bones from the thighs, cut the fillet into pieces. Marinate in the mixture for an hour.
- Cut onions and mushrooms (large).
- String meat, onions, and mushrooms on skewers one at a time.
- Lubricate the grate with oil, put the skewers. Fry for 6 minutes on each side. Turning the kebab over, grease it with the marinade.
Serve the dish right away, hot. When baking under the grill, make sure that the pieces do not burn. They will cover with a golden crust very quickly.
From breast to kefir
The recipe uses the simplest marinade, which is equally well suited for all types of meat. It “works” perfectly, giving the hen the classic tastes of oriental cuisine.
You will need:
- chicken fillet - 1 kg;
- kefir - 100 ml;
- hops-suneli - 1 tsp;
- paprika - 1 teaspoon;
- pepper, salt.
Cooking
- Cut the fillet into slices.
- Grate meat with spices, pepper, pour kefir. Leave to marinate for 1.5 hours.
- Salt, string on skewers.
- Bake for 10 minutes on a wire rack; turn over. Bake another 10-15 minutes.
- Leave the kebabs to "rest" for 7 minutes.
Serve with mashed potatoes, young peas or vegetable salad.
For fillet skewers, you can use not only the classic cubes, but also long stripes. Then you need to place pieces of meat on skewers with an “accordion”.
From wings or legs with adjika
A wonderful dish with a sharp, rich taste as in the photo. It should be cooked on a wire rack, and put on skewers for the original serve.
You will need:
- wings (legs) - 1 kg;
- adjika - 6 tbsp. spoons;
- curry - 1 teaspoon;
- basil - 2 tsp;
- salt.
Cooking
- Mix adjika with curry, basil.
- Put the wings in the marinade, leave for an hour.
- Salt, put on a wire rack.
- Bake for 30 minutes at 200 °.
Wings according to this recipe acquire a rich reddish tint, as if cooked over an open fire. Serving them on skewers will enhance this impression.
Each recipe for skewers of chicken in the oven on skewers can be supplemented with spices at your discretion. So you will find exactly the tastes that your loved ones will like.
We also recommend articles on the subject of barbecue:
- Pork BBQ marinade (in vinegar, mayonnaise, mineral water, kefir)
- Chicken BBQ marinade (in kefir, soy sauce, beer)
- Marinades for turkey, beef and pork (in tomato juice, pomegranate juice, kefir, with kiwi)
- Skewers of chicken hearts skewers (in nature, in the oven, in the oven and in the pan)
- Homemade barbecue in the oven (from chicken, lamb, beef and pork)
- Barbecue in a slow cooker (from chicken, pork, beef)
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