The most delicious chicken kebab: 6 recipes for the best mayonnaise marinades

Aesthetes and supporters of haute cuisine may judge me, but I believe that the most delicious marinade for chicken kebab is good old mayonnaise. I think mayonnaise goes great with chicken.

Some people categorically dislike this product, but as a marinade for dry chicken meat, you can forget about this dislike, and besides, the result is wonderful - the kebabs come out very tasty and tender!

By the way, you can make mayonnaise at home, and it will, in fact, be just whipped vegetable oil. Below I give the recipe.

By the way, I also have a separate article about chicken kebabs with soy sauce and about several other very popular marinades. And if you want pork kebab, here are eight of the best recipes.

This way you can marinate any part of the chicken. I believe that the most delicious chicken kebab is wings in a mayonnaise marinade, because they have such a crispy crust.

The cooking time for chicken kebab is very short - about 4-5 minutes on each side. This will allow it to remain juicy. Check for doneness by making a cut with a knife - if not blood comes out, but clear juice, then the meat is ready.

How to make homemade mayonnaise

You can make homemade mayonnaise if you don’t like store-bought mayonnaise. It’s not at all difficult, it’s quick, but you get a completely natural and tasty product.

Products:

• eggs - 1 chicken or 5 quail,
• mustard (to your taste - Russian, French, you can vary the spiciness) - 1 tsp,
• lemon - half
• sugar or powder - 1 tsp,
• wine vinegar or apple cider vinegar 6% - 1 tsp,
• salt, pepper - to taste,
• 200 ml vegetable oil (you can use 70 grams of olive oil + 130 grams of sunflower oil)

Preparation:

1. Break the eggs into a bowl.
2. Add one full teaspoon of mustard, juice from half a medium-sized lemon, half a teaspoon of powdered sugar, a teaspoon of grape vinegar (optional), salt and pepper according to eye.
3. Start whipping and gradually add 200 ml of vegetable oil (you can take one third unrefined olive oil plus two thirds refined sunflower oil). Beat until thick. Mayonnaise is ready!

From chicken wings

I like shish kebab made from chicken wings - that’s all. So I talked my husband into buying another kilogram of chicken wings in addition to the pork. Lately we have been marinating them very simply - in store-bought mayonnaise (there is enough vinegar for this). And the kebab turns out delicious and with a crispy crust!

The composition of shish kebab from chicken wings in mayonnaise includes:

• Chicken wings – 1kg;
• Onions – 4-5 pcs;
• Mayonnaise;
• Salt, pepper - to taste (if the mayonnaise is lightly salted).

Method for preparing shish kebab from chicken wings in mayonnaise:

Rinse the chicken wings under running water and place in a pan (or large container). Add mayonnaise and onions, cut into rings, to the wings.

Mix everything thoroughly, add salt and ground black pepper if necessary. You can add more seasonings to your liking. Let the wings marinate for at least a day. Fry chicken wings marinated in mayonnaise until cooked on a grill.

Transfer the finished wings from the grill to a plate and serve hot.

Bon appetit!!!

How to marinate chicken wings in mayonnaise and ketchup

Ketchup, tomato paste or tomatoes contain substances that make meat softer, so I recommend this simple marinade from the most affordable products.

Products:

• Chicken wings (or other part) – 1 kg,
• Ketchup (preferably chili) – 3-4 tbsp.,
• Mayonnaise – 2 tbsp.,
• Salt,
• Seasonings

1. For the marinade, mix ketchup, mayonnaise, salt to taste, add seasoning for chicken kebab, stir.

2. Coat the wings with marinade and leave for 2-3 hours.

3. Then bake on the grill.

A budget option

It is not necessary to cook meat from chicken fillet. The taste of the dish depends on the prepared marinade.

Are you baking shish kebab with vegetables?

Not really

Chicken drumsticks are marinated whole, without removing the bones.

For preparation:

• 2 kg. chicken drumsticks;
• 4 tbsp. table vinegar;
• 2-3 onions;
• 1 tbsp. Sahara;
• salt pepper.

How to cook:

1. Place the drumsticks in a bowl and season with salt and pepper.
2. Grate the peeled onion on a coarse grater, adding a couple of cloves of garlic.
3. Mix the preservative with cool water and add sugar.
4. Add the drumsticks to the resulting chicken barbecue marinade with vinegar.
5. Leave for 8 hours in a cool place, first covering with cling film.
6. Remove the marinated meat from the refrigerator, squeeze it a little, stick it on skewers or place it on a grid.

Cooking time over good heat will take 8-10 minutes on both sides.

Calorie content per serving: 316 kcal.

Shish kebab of chicken legs in mayonnaise-mustard marinade

Mustard adds a special flavor to the mayonnaise marinade and allows you to better preserve all the juices inside a piece of meat. Be sure to try it!

Products:

• Ham - 1 kg,
• Mayonnaise – 100 g,
• Mustard – 50 g,
• Salt – 1 tsp.

1. Cut the legs into drumsticks and thighs. And then, preferably, cut into even smaller pieces (each thigh into three parts, for example).

2. Add about a teaspoon of salt and stir. Add mayonnaise by eye, about 100 grams.

3. Add mustard, about half the amount of mayonnaise, that is, 50 grams.

4. Mix everything well. Place in the refrigerator for 1-2 hours.

5. Fry on the grill.

Classic recipe

Ingredients:

• broiler chicken drumsticks (or other parts of legs) – 2 kg;
• onions – 4-6 pcs. (500-700 g);
• mayonnaise – 150 g;
• salt – 1.5 tsp. (taste);
• ground pepper - a couple of pinches (to taste).

How to cook - detailed instructions:

1. Peel the onion, cut into rings or half rings approximately 5-6 mm thick. Mash with your hands until the juice starts to release.
2. Clean the legs, wash and wipe off water. If you plan to cook shish kebab on skewers, the meat must be removed from the bones and skin. If the dish will be fried on a wire rack, this is not necessary.
3. Pour the onion into the chicken, add pepper and mayonnaise. Mix everything well. Marinate for 8-12 hours in the refrigerator or 1-2 hours at room temperature (according to the rooted recipe).
4. Add salt immediately before cooking. Cook over hot coals, rotating the kebab as it cooks. When the chicken is browned, place the onion on the grill. Fry until the chicken is completely cooked (check for blood by cutting the meat near the bone).

Chicken kebab in mayonnaise with vinegar

If you want to give your chicken kebab a more “shish kebab” taste and make the meat softer, you can try a marinade with mayonnaise and vinegar. Also, adding vinegar works as a preservative, so you don’t have to worry if the kebab needs to sit warm for some time while you organize everything at the picnic.

Products:

• Chicken (any parts to your taste) – 1 kg,
• Mayonnaise – 100-150 g,
• one or two onions,
• apple or grape vinegar 6% - 30 g,
• bay leaf - a couple of leaves,
• garlic – 1-2 cloves,
• salt.

1. We will make shish kebab from the wings. If you wish, you can divide the wings into phalanges to make it easier to eat and throw out the wings where there is little meat. But this is not necessary; whole wings are also great for frying.

2. Cut the onion into half rings.

3. Remember well that it releases juice.

4. You can make cuts on the wings so that the meat is better soaked.

5. Mix the chicken and onions well.

6. You can also chop and add one clove of garlic, or more according to your taste.

7. Add salt to your taste.

8. Pepper.

9. Mix everything well again. Add 30 grams of apple cider vinegar 6% and 100-150 g of mayonnaise.

10. Leave to marinate overnight in the refrigerator. Next, fry on the grill.

Shish kebab with crispy crust

The recipe has a spicy taste, a pleasant aroma of ketchup combined with smoke. Chicken kebab will be marinated in mayonnaise with the addition of aromatic Provençal herbs.

Do you add ketchup to the marinade?

Not really

Ingredients:

• chicken - 1 kg;
• ketchup - 150-200 g;
• mayonnaise – 120 g;
• ground black pepper - 1 tsp;
• salt - 1/2 tsp;
• dried Provencal herbs - 2 tsp;
• vegetable oil - 60 ml.

Preparation:

1. Wash and dry the chicken, then cut it into pieces and put it in a pan.
2. We make the sauce, i.e. Add mayonnaise and oil to ketchup and stir until smooth.
3. Add salt, pepper, Provençal herbs.
4. Place the marinade in the pan and mix well.
5. Close the lid and leave for 1.5 hours.
6. After settling, the meat is fried on the grill for 3-5 minutes until cooked.

The calorie content of 100 g of shish kebab will be 173 kcal.

Author's note

Agapov Vladislav

This recipe is used for any part of chicken; for a spicy dish, add 2 cloves of garlic or red pepper to the ketchup.

Useful video:

Shish kebab of chicken thighs with mayonnaise and garlic

If you love garlic, then this marinade recipe is for you. Garlic will give the chicken a uniquely attractive aroma and taste; it’s not for nothing that it is so valued in Italian cuisine. When a regular barbecue is being prepared, then everyone around you is salivating, and if it’s also with garlic, then in general. I offer you a decades-tested family recipe.

At the same time, preparing such a marinade is very simple.

Products:

• Chicken thighs – 4 pcs.,
• Mayonnaise – 3-4 tbsp.,
• Garlic – 5-6 cloves,
• Salt and pepper to taste.

1. Rub the thighs with salt and pepper and place in a bowl.

2. Add mayonnaise, 3-4 tablespoons.

3. Add finely chopped garlic, stir. Leave to marinate for 2 hours in the refrigerator.

Grill over coals.

With apple preservative

Apple cider vinegar is used as an alternative to table cider vinegar.

Products:

• chicken fillet 2 kg;
• 4 large onions;
• apple cider vinegar 3 tbsp. l.;
• sugar 1 tbsp. l.;
• salt, pepper - to taste.

Cooking method:

1. Cut the fillet into small pieces to ensure even cooking.
2. Make peeled onions into rings and add to the chicken.
3. Dilute vinegar with water (1:2), mix with sugar.
4. Coat the chicken with mayonnaise and add the marinade. Time for marinating: 1-2 hours.
5. The meat is cooked on coals for 10-15 minutes.

With this recipe, anyone can cook delicious chicken kebab!

Calorie content per serving: 251 kcal.

Baked chicken on the grill goes well with lemon

Marinade with mayonnaise and lemon (video)

Watch a very simple and understandable video recipe for shish kebab made from chicken legs with mayonnaise and lemon. As the chef says, mayonnaise can make any meat juicy and soft. And it’s hard to disagree with him!

Products:

• Chicken legs – 6-10 pcs.,
• Mayonnaise – 500 g,
• Allspice – 3-4 peas,
• Cumin – 0.5 tsp,
• Paprika – 0.5 tsp,
• Garlic – 3-4 cloves,
• Juice of one lemon.

Preparation:

1. Skin the chicken legs.
2. Cut each piece into three parts. The pieces should be large enough to make the kebab juicy.
3. Now let's prepare the marinade. Take a lot of mayonnaise (500 g), add a large pinch of ground paprika, a pinch of cumin, juice of one lemon, crushed 3-4 cloves of garlic, several crushed allspice peas.
4. Place chicken in marinade and stir.
5. Leave to marinate in the cold for 5 hours.
6. Fry on the grill.

I hope my recipes have been helpful to you. Do you have a favorite chicken kebab recipe?

With mustard

A kebab with mustard added to the marinade will give the dish a crispy crust. It will not allow the dish to dry out over the fire, so the meat inside will be quite juicy.

Does marinade with adjika add spiciness to the dish?

Not really

The recipe is suitable for the oven and grill. Add preservative to taste, and correctly calculate the amount of vinegar per 1 kg of meat for barbecue.

Ingredients for 4 servings:

• chicken legs or legs – 750 g;
• mustard – 1 tablespoon;
• vegetable oil – 60 ml;
• vinegar – 0.5 tsp;
• cinnamon, coriander, adjika – 0.3 tsp;
• salt, red and black pepper.

Step-by-step preparation with photos:

1. Cut the chicken fillet into portions and place in a bowl.
2. Whisk mustard, oil and vinegar until smooth.
3. Mix the ingredients.
4. Fill with mustard mixture.
5. Mix well.
6. Cover with film and leave in the refrigerator for a day.
7. We take the meat out of the marinade and fry it on the grill or in the oven.

A substitute for this recipe would be kebabs with balsamic vinegar.

In 100 grams of shish kebab, calorie content: 278 kcal.

Turn the meat regularly to ensure even cooking.

Juicy chicken with mineral water

This pickle for chicken is the most popular among my acquaintances and friends. Moreover, in our family we often cook according to this recipe. The meat always turns out very tender, juicy and tasty. An excellent addition to it are champignons.

Ingredients:

• Chicken thighs - 12 pcs.
• Onion - 05, kg.
• Champignons - 0.5 kg.
• Salt, pepper - to taste
• Barbecue seasoning - 1 sachet

Preparation:

1. Place the washed and dried meat in a deep container for marinade. The skin can be left on or removed. Depending on what you like best.

2. Cut the onion into half rings, add some salt and crush with your hands so that it releases its juice. Add spices and onions to the meat and mix well with your hands.

3. Clean the champignons and place them in a container with meat. Fill everything with mineral water and mix gently. Cover the container with a lid and leave to marinate in a cool place for 3-4 hours.

4. After 3-4 hours, place the meat and mushrooms on the grill and begin cooking. Fry the shashlik until a golden brown crust forms. Serve with a salad of fresh vegetables or grilled vegetables. Bon appetit!

Recipe using mineral water to make the meat soft and juicy

Another way to quickly saturate chicken with sauce and spices is to soak it in mineral water. Thanks to carbon dioxide bubbles, it easily softens even the coarsest fibers. Under its influence, any meat will become tender and juicy.

If you want to shorten the marinating time, use highly carbonated mineral water. And since such a liquid does not have any taste, the sauce will have to be additionally flavored with spices. A few more words about seasonings.

Savory, basil, coriander, ginger, marjoram, rosemary, thyme, sage, tarragon and other spices go well with poultry.

But this does not mean that you need to sprinkle everything at once. It’s better to choose a couple and flavor them. Or you can take ready-made mixtures in bags. This recipe is for a large group. You can reduce the amount of ingredients.

Poultry fillet – 2.5 kg Onion – 10-12 heads Salt – to taste Spices for barbecue – a little Mineral water – 400-500 ml

1. The fillet must be thoroughly washed in advance and allowed to drain. You can also blot lightly with a paper towel. Cut it into oblong pieces of the same size.

2. Wash and clean the bulbs. Shred into thin rings. This can be done manually with a knife, or using a special grater. The last option is good because it allows you to complete the task much faster.

3. Add some salt to the onion and knead it thoroughly with your hands. It will release juice abundantly and soften the meat fibers faster. Pour the crushed rings into the chicken pieces. Season with spices and mix everything. To give the chicken kebab a nice brownish tint during frying, add a little sugar.

4. Fill it all with mineral water. Cover the container with a plate on top and place a small weight. This is so that the meat is completely immersed in the marinade.

5. Place the vessel in the refrigerator for 2-3 hours. And then we take out the pieces and put them on metal skewers. All that remains is to fry the meat over coals until cooked.

Recipe with tomatoes in the oven

Most people think that there is no better barbecue in nature. This is probably true, but sometimes in winter you want to make them at home. Therefore, for this you can use the oven and bake the chicken on skewers or in a jar. And to make the dish more interesting and brighter, we will use tomatoes and bell peppers.

We will need:

• Chicken fillet or legs - 0.5 kg
• Fresh tomatoes - 2 pcs.
• Vinegar 9% - 2 tbsp
• Garlic - 4 cloves
• Mayonnaise - 2 tbsp
• Salt, pepper, turmeric - to taste
• Onion - 1 pc.
• Bell pepper - 1 piece
• Butter - a piece for greasing

Stages:

1. Start cooking by cutting the chicken, chop it into even pieces of approximately the same size. Then marinate the meat, add salt, pepper and turmeric according to your preferences. Stir.

Now add 2 tbsp mayonnaise + vinegar and chopped garlic. Stir and leave to sit on the counter for 1 hour. Or bake right away.

2. Chop the onions into pieces, bell peppers and tomatoes into slices. Place all the ingredients on skewers and place on a baking sheet lined with foil and greased with butter.

Attention! The skewers must first be soaked for 5 minutes.

3. Bake chicken kebab in the oven for 30 minutes.

Advice! To prevent the meat from drying out, place a bowl of water under the baking sheet, then the meat will be more tender and softer.

And then eat to your health! After all, it is not always possible to go out into nature. Have a nice experience and tasting!

On kefir

Surprisingly, kefir marinades soften meat better than vinegar! They make meat fibers soft, elastic, and juicy. And any classic kefir will do. Regular or biokefir. No difference. What's important is this! It is best to use kefir marinade overnight. Marinate the meat in the evening. Grill kebabs in the morning.

Spicy marinade for shashlik chicken wings

For 1 liter of kefir take:

• ginger root – 2 cm (peel, grate);
• chili pepper – 1-2 pods (chopped);
• honey – 80 ml;
• wine vinegar – 150 ml (replace with one large sliced ​​lemon);
• salt – 1 tbsp. l. for 1 kg of meat;
• ground pepper - to taste.

Recipe:

1. Mix ingredients for marinade. Keep in mind that if you use very sour kefir, you will need less vinegar. Focus on taste. If you taste the marinade, nothing will happen. And you will know for sure whether it is tasty or not.
2. Immerse the meat in pieces in the marinade. Leave covered overnight. In the morning, start cooking shish kebab on skewers.

If desired, add a little table mustard, regular or horseradish, to the marinade.

Another version of ginger marinade (for 500 g of meat), but only without kefir:

• honey – 1 tsp;
• soy sauce – 1 tsp;
• ginger root – 1 small;
• salt - half a tablespoon;
• vegetable oil – 3 tbsp. l.

Kefir marinade with herbs

Product set:

• kefir – 200 ml;
• vegetable oil – 4 tbsp. l.;
• onion – 200 g;
• spicy greens - a bunch;
• salt, ground pepper.

Recipe:

1. Finely chop the onion. Grind in a blender until smooth.
2. Chop the greens into smaller pieces.
3. Mix onions, herbs, kefir, and butter in a saucepan. Add salt and pepper to taste. Chicken can be marinated in this marinade for 3 hours. Then it is ready to bake.

Marinade for kebab from kefir with khmeli-suneli

Khmeli-suneli is a dried mixture of various herbs. This spice is especially valued in Georgian cooking.

Ingredients for marinade for 2 kg of meat:

• finely chopped onion – 5 heads;
• kefir 2.5% - 1 liter;
• black peppercorns – 5 pcs.;
• salt – 1 tsp;
• khmeli-suneli – 1 tsp.

Recipe:

1. Crush the pepper. Mix with salt, khmeli-suneli.
2. Add finely chopped onion and kefir.
3. Immerse the meat in pieces in the marinade. Keep covered in a cool room for 3 to 9 hours. The longer you keep it, the tastier it will be.

Kefir marinade with red paprika

This marinade can easily be transformed into yoghurt marinade. Just instead of kefir, take classic unsweetened yogurt without additives. Here is the second version of the marinade.

Ingredients:

• biokefir – 125 ml;
• garlic clove, pressed - 1 pc.;
• ground sweet paprika – 1 tsp;
• dry mint – 1 tsp.

Mix the ingredients. Cut the chicken fillet. Rub the pieces with salt. Submerge in marinade mixture. Leave for 3 hours.

Chicken marinade

A good marinade can improve the taste and aroma of any meat, making it more tender and juicy, and chicken is no exception. It's hard to believe, but a good marinade can make chicken even tastier than beef and pork. Do you have any doubts? Then our article is for you.

Chicken marinade is an integral component of cooking meat if you want it to be truly tasty and 100% soft. Moreover, using a new marinade each time, you will always get dishes that are different from each other, so you will certainly never get tired of chicken. Since chicken meat has a neutral taste, almost any marinade is perfect for it, but marinades based on soy sauce, mustard marinades, citrus marinades, marinades with honey, marinades based on fermented milk products, tomato marinades and marinades with using wine. If you really want something exotic, marinating chicken in coconut milk will infuse it with the aroma of the tropics. Chicken marinade is a great way to enrich the taste of meat, making it sweet-spicy, tender-creamy, sour or “sparkly” at your discretion.

Chicken meat is very tender, so it usually does not involve the use of “aggressive” components in marinades, such as vinegar or fruits with high acidity. If they are added, then in limited quantities to give the meat certain flavor notes. Spices and herbs that go well with chicken include ground black pepper, paprika, turmeric, curry, cumin, ginger, oregano, basil, thyme and rosemary. The average marinating time for chicken is 2 to 4 hours. It is best to marinate a whole bird for about 8 hours, leaving it in the refrigerator overnight. The longer the chicken marinates, the more tender and juicy the meat will be. Marinades using soy sauce, which are so popular when preparing chicken, should be salted especially carefully, since the sauce already contains salt. Do not forget that the meat must be marinated in glass or enamel containers - aluminum and plastic are not suitable for such purposes.

Chicken marinade makes the meat incredibly tender and simply outrageously tasty, so it’s time to use the marinade recipes that Culinary Eden has compiled for you. The marinade recipes presented are perfect for both baking chicken in the oven and for cooking barbecue.

Simple marinade for chicken with mayonnaise and onions

Ingredients:

150 g mayonnaise, 2 large onions, 3-4 cloves of garlic (optional), 1 teaspoon salt, 1 teaspoon ground black pepper, 1 kg chicken meat.

Preparation:

Place chicken in a large bowl. Add mayonnaise, onion cut into rings or half rings, chopped or pressed garlic (if used), salt and pepper. Mix everything thoroughly with your hands, cover the bowl with plastic wrap and put in the refrigerator to marinate. The chicken will be ready to cook after 1 hour, but it is best to let the meat marinate for 5 hours or more.

Mustard chicken marinade with honey

Ingredients:

1/3 cup mustard, 1/4 cup honey, 1 tablespoon vegetable oil, 1/2 teaspoon ground paprika, 1/2 teaspoon turmeric, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 2 teaspoons ground black pepper, 1/4 teaspoon chili pepper, 1/4 teaspoon ground ginger, 700-800 g chicken meat.

Preparation:

In a large bowl, combine all marinade ingredients. Place chicken meat into the marinade and mix thoroughly with your hands. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight.

Apple marinade with mustard and garlic

Ingredients:

1/2 cup apple juice or cider, 1/4 cup apple cider vinegar, 1/4 cup grain mustard, 2 tablespoons vegetable or olive oil, 1 tablespoon sugar, 4 cloves garlic, salt and ground black pepper to taste, 700- 800 g chicken meat.

Preparation:

Pass the garlic through a press and combine all the ingredients for the marinade in a bowl. Pour the resulting marinade over the chicken, cover the bowl and refrigerate for 4 hours.

Asian Style Soy Sauce Chicken Marinade

Ingredients:

1/2 cup soy sauce, 1/4 cup sugar, 60 g ginger, 2 cloves garlic, 2 teaspoons vegetable oil, 1 teaspoon ground black pepper, 500 g chicken meat.

Preparation:

Finely chop the ginger, pass the garlic through a press. Mix all the ingredients for the marinade and marinate the chicken in it for 2 to 4 hours.

Soy marinade with honey

Ingredients:

1 cup vegetable oil, 1/2 cup soy sauce, 1/3 cup honey (or more to taste), 1/4 cup lemon juice, 3 large cloves garlic, 1/2 teaspoon ground black pepper, 1 pinch chili pepper ( optional), 1 kg chicken meat.

Preparation:

In a bowl, mix the oil with soy sauce, honey, lemon juice, minced garlic, black pepper and chili pepper. Place the chicken in a bowl and stir to coat the chicken evenly with the marinade. Cover the bowl and place in the refrigerator for 3-4 hours.

Kefir marinade for chicken with garlic

Ingredients:

1.5 cups of kefir, 3-4 cloves of garlic, 2 tablespoons of vegetable oil, 2 teaspoons of dried oregano, 1 teaspoon of cumin (optional), 1 teaspoon of salt, 1 kg of chicken meat.

Preparation:

Pass the garlic through a press and add to kefir along with vegetable oil, oregano, cumin and salt. Marinate the chicken in the mixture for 8 to 24 hours.

Spicy marinade with rosemary

Ingredients:

1/2 cup vegetable or olive oil, 1/2 cup balsamic vinegar, wine vinegar or apple cider vinegar, 1/4 cup soy sauce, 1/3 cup lemon juice, 3/4 cup sugar, 2 tablespoons mustard, 2 teaspoons dried rosemary, 2 teaspoons garlic powder, 1 teaspoon salt, 1.5 kg chicken meat.

Preparation:

Mix all ingredients for marinade. Place the chicken in a resealable plastic bag, pour in the marinade, seal the bag and shake well. Marinate the chicken for 4 to 24 hours in the refrigerator, but if you have limited time, the chicken will absorb the marinade perfectly after just 30 minutes. It is recommended to turn the bag of chicken periodically during marinating. This marinade can also be used to prepare a delicious sauce for chicken by simmering it over low heat until thickened. An important rule in this case is that you should never use the marinade that contained the chicken to prepare the sauce. Either pour out half a cup of the prepared marinade for the future sauce, or increase the amount of ingredients when cooking if you need more sauce.

Chicken fillet with sauce and ketchup

If you don’t have chicken breast on hand, but have legs or thighs, then you can cook a delicious and aromatic kebab in the oven at home. How? I will tell you in this part of the article.

What you will need:

• Chicken fillet - 600 g,
• Mayonnaise - 2 tbsp.,
• Soy sauce - 1 tbsp,
• Ketchup - 1 tbsp,
• Granulated garlic - 1 tsp,
• Salt and pepper - to taste.

Since we will not have breasts, but only chicken legs or thighs, we need to remove the fillet from them. This is not at all difficult to do. The most important thing is not to make it too small, otherwise you won’t get the desired kebab.

How to cook

Cut the finished meat into long strips. This will be the basis of our kebab.

Transfer to a bowl and add mayonnaise.

Next is ketchup. Here you can choose the one you like best - classic, garlic, for barbecue or even spicy.

Add soy sauce. Next is granulated garlic. You can safely use fresh, but be sure to put it through a crusher before doing so.

Now mix everything and add salt to taste. But it may not be needed. Then cover the bowl with cling film and place in the refrigerator for 1 hour to marinate.

After this time, roll each strip of meat into a roll shape and thread it onto a sword.

Cover the baking sheet with foil and place the kebabs on the sides of the baking sheet so that they do not touch the bottom, as shown in the photo. Place the baking sheet with chicken fillet kebabs into the oven preheated to 170 degrees C for 15 minutes. Then we take the baking sheet out of the oven and turn the kebabs over to the other side, and put them back in the oven for another 15 minutes.