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Video: Chicken Kebab In The Oven. Step-by-step Recipe With Photo
Oven chicken kebab is a simple and inexpensive dish. It most likely belongs to the category of recipes that are called "guests on the doorstep." Of course, if you marinate the chicken for several hours, it will be juicier. But you need to be a truly real gourmet and have an unusually delicate taste to distinguish meat that has been marinated for 1 hour from marinated for 3 hours. Sometimes I only leave the chicken in the marinade for the time it takes to warm up the oven.
The rosy sides of the kebab, of course, will be grilled, and if it is not there, then I advise you to cook the chicken in the baking sleeve, and increase the temperature in the oven slightly.
- Preparation time: 1-3 hours
- Cooking time: 30 minutes
- Servings: 4
Ingredients for Oven Chicken Kebab
- 800 g chicken fillet;
- 1 onion;
- 4 cloves of garlic;
- 2 teaspoons sweet paprika
- a small bunch of parsley;
- 3 tablespoons of vegetable oil;
- 10 g of fine table salt without additives.
How to cook chicken kebab in the oven
Cut the chilled chicken fillet into large pieces. The chicken cooks quickly, therefore, in order for the meat to retain its juiciness, it is not necessary to grind it, the size of the cubes is about 3 centimeters.
We start to marinate the kebab. One of the main ingredients of the marinade is not vinegar, as many are accustomed to believe, but onion juice. The process of chopping the onion is quite "tough", but in any available way you will have to finely grate the onion head and mix it with the chicken. The blender is an indispensable assistant in this case.
We crush the garlic cloves with a knife, chop finely. By the way, if you use a blender, then onion and garlic can be turned into gruel together.
Chop a small bunch of parsley finely. Sprinkle the pieces of meat with sweet ground paprika and chopped herbs.
Mix the meat and spices well so that the onion juice, garlic and pepper are absorbed into the chicken.
Now add high quality vegetable or olive oil. Chicken fillet is not the most juicy part of the bird, so that it turns out tender, you need fat. Thoroughly mix the meat with butter, thereby preserving the meat juices.
At this stage, salt the kebab with fine table salt without additives. We wrap the bowl with several layers of cling film and put it in the refrigerator compartment for 1-3 hours.
We string pieces of chicken fillet on skewers. I have custom-made small skewers for home-made kebabs that fit perfectly in the oven. The skewers on which meat is cooked over a fire are rather long; it can be problematic to fit them into an ordinary stove.
Instead of iron skewers, you can use wooden skewers, pre-soaked in cold water for several hours (so as not to burn in the oven).
We cover the baking sheet with two layers of food foil for baking, place the skewers with kebabs so that the meat is in weight and does not touch the baking sheet.
We heat the oven to 230 degrees, first bake it normally for 15 minutes, then set the “grill” mode and brown the kebab for another 5-6 minutes, turn it over so that the sides are brown evenly.
We serve chicken kebabs to the table immediately, in the heat of the heat. Bon Appetit!