We cook a delicious shish kebab from a chicken.

Juicy shish kebab from a chicken deservedly is considered tasty, simple, and also a fast dish. Prepare everything you need for this dish is extremely simple, it remains only to marinate the meat and cook it. About how to properly pickle a chicken and how to cook a delicate, delicate chicken shish kebab - you will learn from this material.

We need half a glass of lime juice, half a glass of lemon juice, as much honey, a clove of garlic, half a kilo of chicken fillet cut into pieces of 2.5 centimeters. You will also need a little sweet pepper, take three peppers, red, green and yellow, and then cut 3x3 cm squares from them.

When all the ingredients are ready, proceed to the sacrament. Mix the juice of lemon, lime and honey, add the finely chopped garlic. One and a quarter cup of this mixture is poured into a plastic bag, which already contains chicken meat. Hermetically close the bag and put it on for half an hour in the refrigerator. The remains of the marinade are also sent behind the chicken, covered tightly with a lid.

We get the grill, on which we will fry our shish kebab from the chicken. Lubricate its grill with oil. We bring a chicken from the fridge. I like shish kebab from chicken on skewers more, that's why I always string meat on skewers, alternating it with squares of pepper. If you do not have skewers - do not worry, go and the usual metal skewers.

The temperature of the grill should be kept within the average values, then the shish kebab from the chicken is fully fried in 10 minutes, the main thing do not forget to turn it over and pour the marinade.

Well, that's what I said, just half an hour has passed since the beginning of cooking, and on your table are smoking stunned shish kebabs of chicken.

And now a few words about the rules of marinating meat.

• Marinate meat should be in glass or ceramic dishes. If you do not have the first two options at hand, then you can use plastic dishes. In no case should you use aluminum utensils - the acid will start to corrode the metal, and the dish will acquire a pronounced "metallic" taste.
• Meat in the marinade must necessarily soak in the refrigerator.
• The larger the pieces of meat, the longer they will have to marinate, and vice versa.
• If you want the meat to be soaked in marinade for the minimum time - do not be too lazy to pierce it several times with something sharp.
• If you only have hard meat, you can soften it with pieces of pineapple or kiwi. The main thing to remember is that with fruits that can soften the proteins, marinate meat longer than two hours should not be.
• If you do not want to get the meat after the marinade is even tougher than it was before it - do not overdo it with the acid in the marinade. Vinegar, wine or juice pour in moderate amounts. To neutralize the effect of acidic foods, add vegetable oil in marinade in the same amounts.
• If you are going to marinate meat, having already arrived at the place of the planned outing in the open air, use a plastic bag, do not forget to let all the air out of it.

Now that we have sorted out the marinade, I will describe one more way to cook chicken.

Shish kebab from chicken in aerogrill .

We take out the chicken, cooled in the refrigerator, and carefully rub it with spices around and inside. Now for half an hour we put it to soak, and while she absorbs spices, we will warm up the aerogrill. We have two options for action.

First option. Pour beer on the bottom of the aerogrill. Put the chicken on the grate, turn on the fan to maximum. We turn on the timer for half an hour and wait. After 30 minutes, turn our bird over to the other side and fry another 15 minutes until cooked.

The second option. In a jar or a bottle we pour beer, we plant a chicken on this bottle and cook under the same conditions, but we do not need to turn over, we just wait 45 minutes. When the process begins to come to an end, just try to pierce the meat with a stick to make sure it's ready.