Marinade for kefir chicken kebab is the safest option for getting amazing-tasting kebab. Poultry meat is already the most delicate product among all meat products, but processed in kefir marinade - it becomes not only more tender, but also acquires special taste qualities... However, this does not mean that it is quite enough just to pour the chicken with kefir and leave it corny to soak. fermented milk product... It should be remembered that kefir marinade has its own secrets that every kebab lover needs to know.

General principles

Consider the main subtleties of making kefir-based chicken marinade:

• Chicken kebab does not require the mandatory use of softening ingredients in the marinade. Poultry meat is already quite a delicate product. Therefore, many recipes are devoid of the usual components with "sourness", which serve to soften the meat fibers of animal products.
• The time factor when marinating chicken is usually minimized. Full marinating successfully occurs within three to four hours, but this does not mean that marinade treatment for a longer period will be contraindicated.
• Kefir chicken marinade should not contain vinegar additives. This will inevitably make the chicken meat tough and tasteless. It is allowed to use only wine vinegar which has a milder effect on food.
• The addition of industrial mayonnaise should also be avoided. Many of its types contain various chemical enhancers of taste, and they, in the process of heating on coals, will inevitably spoil the taste of the dish. It is possible and even necessary to use mayonnaise, but only homemade... Its composition is elementary - olive oil, yolks and mustard. Every housewife knows how to cook it yourself.
• Never ignore the delicious chicken offal. Hearts and livers are excellent starting materials for the most delicious kebabs. Marinate them for no more than an hour, as this time is quite enough for the full impregnation of chicken offal with marinade.
• It must be remembered that for fermented milk-based marinades, aluminum dishes are absolutely unacceptable, which will inevitably begin to oxidize in such an environment.
• The kefir marinade has one specific feature that must always be taken into account. Such a marinade absolutely does not tolerate the presence of salt in its composition, since in this case the meat will certainly become tough. Salted chicken kebab just before the very process of frying it.

In addition to the above, you should avoid other possible mistakes that can spoil the taste of the future dish and nullify all culinary efforts.

For one batch of kebabs, only certain sorted parts of chicken carcasses should be marinated, that is, the wings separately, and the legs in a completely different dish. This is the only way to achieve the required uniformity of marinating.

It is highly advisable to use fresh and not frozen poultry meat.

If it was not possible to purchase fresh chicken, and only a frozen product was received, then it is necessary to defrost it only in the refrigerator and at a temperature of about 5 ° C. Accelerated defrosting in the microwave or under a stream of warm water is absolutely contraindicated, since these intensive procedures will make the chicken hard or "rubbery".

It will protect the chicken pieces from the juice flowing out of them, which will ensure the maximum juiciness of the finished kebab.

Since chicken meat is a rather lean product, then for pickling it you need to use the fattest varieties of kefir, that is, from 3% or more. Lean meat the most fatty marinade is needed.

For chicken kebabs

Kefir-based marinades always compare favorably with other marinades. They contain a minimum of ingredients, do not require long marinating and are extremely effective on chicken meat.

The simplest (classic) fermented milk marinade

This marinade will require an extreme minimum of its components, but the effectiveness of the marinating process will pleasantly surprise many.

• Approximately 2 kg chicken thigh.
• Onions - a couple of three-point heads (for extracting onion juice).
• Garlic - four small cloves.
• Parsley or cilantro (aka coriander) - one small bunch.
• Salt, spices and pepper - to taste.

You need to salt the pickled chicken pieces before the very process of frying kebabs

Preparation:

1. The cloves of garlic are peeled and finely grated into a liquid gruel.
2. Chicken thighs are rubbed with garlic gruel, which must be placed in a ceramic or glass dish in advance.
3. Pepper the thighs and cover with onion juice. Onion juice is always preferable to regular onion rings... Only in this form can he more deeply saturate any meat with his aroma. It is not difficult to get onion juice, you just need to grate the onion and squeeze its juice.
4. Further, kefir is gradually poured in. It should only cover slightly chicken thighs, so it's absolutely not worth arranging a kefir bath.
5. Everything must be finally mixed and to achieve uniformity of the marinade.
6. The marinade is completely ready and everything can be put away in a cool place for a couple of hours.

For chicken offal

The marinade recipe for them is practically no different from classic recipe, but supplemented with some components.

The original ingredients of the marinade:

• By-products - 2 kg.
• Kefir packaging (recommended fat content not less than 3%) - 1 liter.
• Onion juice extracted from four large onions.
• Sweet pepper - two large pieces.
• 3-4 leaves of bay leaves.
• Natural tomato paste - one tablespoon.

Shish kebab, surprising in its unusual taste, is obtained from chicken hearts and liver

Preparation:

1. The offal is thoroughly washed and placed in glass container.
2. Sweet pepper must be grated and its gruel is mixed with chicken offal... This is also added tomato paste, spices, Bay leaf and onion juice.
3. Everything is mixed again, the mixture is poured with kefir.
4. Then you need to mix all the final and pickled hearts or chicken liver - go to marinate in a cool place.
5. The whole marinating process does not exceed one hour.
6. And this marinade is salted just before the process of frying kebabs.

This kebab goes well with any baked vegetables or just with fresh salads.

For chicken wings

The original ingredients of the marinade:

• Chicken wings - about two kilograms.
• Kefir packaging (recommended fat content not less than 3%) - 1 liter.
• Garlic - three to four cloves.
• Honey - one teaspoon.
• Mustard - one tablespoon.
• Salt, black pepper and other spices - to taste.

There are multiple recipes for kefir-based marinades for chicken wings... But kefir is guaranteed to make chicken kebab an exquisite item culinary masterpiece with particular spicy taste

Preparation:

1. The third joint is removed from the wings, they are thoroughly washed, dried and folded into a suitable container.
2. Kefir is poured into a separate bowl, mustard, honey, grated garlic and pepper are added. Everything is thoroughly mixed and infused for ten minutes.
3. Then the wings themselves are poured with the present kefir mixture.
4. Everything is mixed again and goes to marinate.
5. Marinating time in a cool place is about 1 hour.
6. Pickled wings are salted - just before frying them.

Add-ons for all recipes:

• In each recipe, it is advisable to add a tablespoon of any vegetable oil, which will provide the utmost juiciness to the kebab.
• If it was not possible to purchase kefir of the required fat content, then the situation can be easily corrected. To do this, you just need to mix low-fat kefir with homemade mayonnaise.

It is quite obvious that any marinade for kefir chicken kebabs absolutely does not contain acutely deficient components. All such recipes are easily repeated at home and, as a rule, with a guarantee give chicken kebabs a unique refined taste.

Chicken will always turn out juicy and tender if pre-marinated. This can be done in mayonnaise with garlic or onions, soy sauce with honey and mustard, sour cream with garlic, ordinary vinegar, adjika or ketchup. But there is another simple marinade - kefir.

If you keep the chicken in it for several hours, then its fibers become soft, when baked, the meat becomes covered with a brown crust, it turns out tender and just conceals in the mouth. And the best part is that 100 g of this dish contains only 174 kcal.

Chicken in kefir in the oven

Photo recipe with step by step description will clearly show you how to marinate half a chicken and bake it in the oven.

By this principle, you can cook a whole chicken. We increase the amount of sour milk to 1 liter and keep it in the marinade for 3-4 hours. The baking time increases to 1 hour and 30 minutes.

Your mark:

Cooking time: 2 hours 30 minutes

Quantity: 3 servings

Ingredients

• Chicken (half): 850 g
• Kefir (fat content 2.5%): 500 ml
• Garlic: 3 large cloves
• Ground black pepper, salt: taste

Cooking instructions

First, cut off an even half from whole chicken... We thoroughly rinse the 1.7 kg carcass under warm water, dry inside and outside with paper towels. Place the breast down.



Cut off the tail (tail). Starting from the neck in the middle of the central bone, we make an incision with a sharp knife, dividing the carcass in half.



Without turning it over, uncover the meat on the bone and make another incision on the breast. We get a neatly cut half.



Sprinkle generously with ground black pepper and salt on 2 sides.



So that the chicken is completely covered with marinade and is well saturated, we transfer it to a large plastic bag. So after pickling you don't have to wash the dishes.



Pour kefir into a bowl, add it with ground pepper, garlic cloves chopped through a press and salt (3 pinches). Mix well and the marinade is ready.



Gently pour it into a bag with half a chicken. For strength, we put it in one more, tie it and turn it in different directions, lightly massaging the meat. We send it to the refrigerator for 2 hours.



Line the baking sheet with a piece of foil. We open the package with chicken, take it out, holding it over the sink, and remove the chopped garlic from the skin. It will burn when baked and add bitterness to the chicken. We shift the marinated half to the middle of the baking sheet. We put in the oven at 200 degrees for 45-55 minutes (depending on the oven).



As soon as the half is slightly reduced in volume and covered with a beautiful crust, the dish is ready. We take out the chicken, put it on a flat plate, lay it around a sprig of your favorite greens and immediately serve it on the table with a side dish, a crispy baguette and light vegetable salad.

Chicken marinated in kefir in a pan

Chicken meat, aged in a fermented milk drink with spices, can be quickly fried in a pan. The chicken will be delicious. But first, let's define a list of seasonings that go perfectly with chicken meat:

1. Garlic.
2. Bay leaf.
3. Pepper.
4. Greens.
5. Coriander.
6. Kari.
7. Ginger.
8. Hops-suneli.
9. Basil.
10. Rosemary.

On a note! Due to the marinade and chicken juice, the meat pieces will be cooked in a delicate thick sauce. Any cereals, potatoes and vegetables are suitable for a side dish.

• Chicken - 1 kg.
• Fermented milk drink - 250 g.
• Any spices.
• Salt and pepper to taste.
• Garlic, herbs optional.

What to do:

1. Wash the chicken, remove the skin and bones, and cut into pieces.
2. To prepare the marinade in kefir, add any spices to taste. You can exclude some seasonings from the list and make kefir filling only with the addition of pepper, garlic, salt and herbs.
3. Dip the prepared pieces into the marinade and let sit for 15-20 minutes.
4. After that, heat a skillet with butter, place the marinated chicken and fry over low heat, stirring occasionally.

In a multicooker

Cooking in a multicooker is popular in almost every family, because this equipment preserves the maximum useful material in all ingredients, including chicken meat.

• Chicken - 700 g.
• Kefir - 1 tbsp.
• Lemon juice - 1 tsp
• Salt, spices, herbs - to taste.

How to cook:

1. Separate the meat from the skin and bone, cut small pieces and rub with spices.
2. Chop the onion, garlic and add to the meat. Put all the components in the multicooker.
3. Pour the resulting mass with sour, add lemon juice and herbs.
4. Do not fill the equipment to the very top.
5. Cook at 160 degrees for 50 minutes.

Important! If you have a multi-cooker-pressure cooker type device, then you should set the “chicken” mode.

Chicken kefir shashlik

If you live in a private house and have constant access to a barbecue, then chicken kebab in kefir marinade is an excellent solution. This will take a little time and simple ingredients... The whole chicken is marinated without removing the skin and bones. Better to take a not very fatty chicken. Consider the pickling algorithm:

1. Rinse the carcass and cut into medium sized pieces.
2. Add spices to the meat to your liking. For kebabs, it is better to use salt, a mixture of peppers, paprika, basil and dry garlic.
3. Pour the resulting mass with kefir so that it covers all the pieces, but they do not float.
4. Add chopped tomatoes. They will provide a unique flavor.
5. Finally, pour some vinegar or lemon juice into the marinade.
6. The chicken should be marinated for at least an hour. After that, put the pieces on a wire rack and fry on charcoal on both sides.

Recipe for chicken in kefir with potatoes

Chicken with kefir and potatoes can be cooked in a pan, in a slow cooker or in an oven. Consider the features of all cooking options.

In a frying pan:

1. Chop chicken, potatoes and add spices.
2. Put the ingredients in a preheated skillet and cover with kefir.
3. In the process of stewing, if necessary, add a little sour milk drink.
4. Cooking time 40 minutes.

In the oven:

In the oven, it is better to bake this dish in layers in a special form.

• First layer: seasoned sliced ​​potatoes.
• Second: onion rings and herbs.
• Third: chunks of chicken with spices.

Pour sour milk on top and place in an oven preheated at 150 degrees for 1 hour.

In a multicooker:

In a slow cooker, the dish is also baked in layers, but first of all, put the chicken grated with spices. Followed by onions, and then potatoes, cut into circles. Pour all the ingredients with kefir and simmer at 160 degrees for 1 hour.

Poultry on kefir with garlic

This method does not differ from the previous ones, but there are several nuances that every housewife should remember:

1. Prefer fresh garlic. With dried, the taste is not the same.
2. It is better to cut the garlic into small pieces by hand with a knife, rather than using a garlic press.
3. If you have heart and blood pressure problems, then you should limit your intake of garlic.

With cheese

Cheese adds spice and softness to any dish creamy taste... Most often, this ingredient is put in a top layer, after the other components have already been filled with kefir.

To rub hard cheese you need only on a coarse grater, this will provide a golden brown crust. However, cheese shavings can be added directly to the dish at any time during cooking.

Important! Buy cheese hard varieties... It is not only tastier, but also healthier. Soft cheese contains more calories, and it is better not to eat a cheese product at all.

Chicken in kefir is a simple and easy dish to prepare. And to get a varied menu, the chicken can be fried, stewed and baked with other ingredients:

1. Vegetables.
2. Beans.
3. Celery, spinach and lettuce.
4. Mushrooms.
5. Groats.

In order for a chicken dish to turn out tasty and less high in calories, you need to know a few rules:

• Choose only white meat. Its caloric content per 100 g is 110 kcal.
• Avoid eating chicken skins.
• Buy chilled, not frozen.
• Use kefir no higher than 1.5% fat, but completely fat-free will also not work, there is no benefit in it.
• Do not fry the meat, but simmer it.
• Do not add to the dish a large number of salt. The best taste can be achieved with spices.
• For an eye-popping aroma, toss a handful of dried herbs into the kefir marinade.
• Fresh ones are fine too, but be sure to remove them before baking or frying, otherwise they will burn.

Remember that the longer the meat has been in the marinade, the juicier it will be. ready meal... However, the time heat treatment should not exceed one hour, otherwise the chicken will become tasteless.

We are waiting for your comments and ratings - this is very important for us!

But before you enjoy your delicious deed, you should show a little patience. After all, chicken fillet should acquire the above qualities after spending several hours in the refrigerator, immersed in kefir marinade. This circumstance further awakens the appetite, as it prompts thoughts of a triumphant finale.

Imagine how a chicken baked in the oven along with kefir is placed on a platter in the center of the table. The juiciness and aroma of spices overwhelm her, making her way through. Trickles of sweetish haze emanating from the fillet stew convey the colorful palette of upcoming gustatory discoveries to contemplators.

Stop is all emotions! Euphoria, so to speak, from the eaten chicken drumstick. I pull myself together, descend from the culinary heaven to the computer and now, only on business, I tell you how to cook chicken in kefir.

Chicken - kefir - oven - that's all, count the cooking

Ingredients:

• 1 kg. Chicken;
• 700 grams of kefir (any fat content);
• parsley and dill (cilantro is also suitable);
• 1 tbsp. a spoonful of barberry berries;
• 3 cloves of garlic;
• pepper and salt.

There is nothing supernatural in the recipe. True, my kefir marinade has one distinctive feature. Namely, for its preparation, I I use live products: bio-kefir, fresh herbs and dried barberry. This combination of ingredients goes well with poultry and game dishes. They emphasize the aristocratic taste of the fillet baked in the oven, successfully complementing it with subtle, refined notes.

Any part of the chicken is suitable for cooking. Including the breast. But I would advise you to make your choice and hips. They are the ones that turn out to be the most delicious.

Preparing chicken meat and kefir marinade recipe

Separate those parts from your chicken carcass that you will marinate and then bake in the oven. Do not grind too much. If it's a shin, then let it cook in its entirety. Rinse them with cold water and remove excess grease. Pat dry with paper towels or tissues. Since I already have ready-made pieces, I kind of skip this moment of the recipe and immediately proceed to pickling. Well, if cutting chicken causes difficulty, then I have a blog to help you.

Roasting chicken in the oven

And so it happened that having plunged into the routine of everyday problems, I completely forgot about the chicken in kefir marinade. And only a day later he remembered about her, when he wondered what to cook so delicious for Sunday dinner. And I was amazed at my forgetfulness. Apparently getting old, I thought. I remember what happened a long time ago, but I forget what happened just yesterday. Have you faced a similar problem friends?

But I want to tell you such a long marinating chicken meat did him only good... It had a positive effect both on the structure, making the fillet impeccably tender, and on the taste parameters of the dish.

In short, I take the find out of the refrigerator, turn on the oven to warm up to 190 degrees. I bake the bird for a little over an hour without leaving the kitchen. God forbid I will forget again! Then I'll ruin everything for sure.

The chicken is cooked as usual until it appears on the skin. If you removed the skin before pickling to avoid excessive fat content in the dish, then you should have a golden blush on the surface of the meat.

But what about kefir?

Kefir curls up during heat treatment. But don't worry - it should be so. The bio-drink has already given the chicken fillet everything it wanted. And for the zealous owner, the clear liquid that formed after baking is a real find. It will be an excellent gravy for a side dish. Portions of chicken can be served with both boiled rice and potatoes, pouring them with this delicious divine nectar.

How many delicious words have been written about the chicken, how many times baked in the oven! I knew all the time there was somewhere the truth, until I stuffed it into the kefir. Suddenly, the culinary chakras opened, the familiar taste blossomed, gorgeous smells drove into a trance, the floor swayed underfoot. And sitting down on a chair all alarmed, his mobile phone turned off. So that this despot, frostbitten, does not interrupt his appetite with a call.

There are also options for cooking such chicken not only in the oven. You can stew it in a frying pan on the stove or place it with the marinade in a slow cooker, but baked in the oven always turns out much tastier!

Kefir always gives ready meat dish juiciness, softness and tenderness. That is why all kinds of kebabs based on fermented milk are so popular. But today we will try to cook chicken in kefir in the oven. We will not cook the whole chicken, we will only cook chicken legs in kefir.
The ingredients of the recipe indicate spices. Which? It tastes like the hostess. In addition to the standard black pepper and salt, you can add the spices and condiments that are preferred by your family. We will add garlic to the kefir marinade for chicken, it will add spice to our dish.

Easy

Ingredients

• chicken drumsticks, thighs or other parts of the chicken - 1 kg
• kefir (percentage 1 - 3.2) - half a liter
• parsley
• vegetable or olive oil - only for the baking sheet
• spices
• garlic to taste

Preparation

Chop the prepared dry parsley, and finely chop the garlic cloves or use a grater. Fold the prepared chicken drumsticks into a deep cup, add spices, parsley and garlic. Stir, coat with chicken flavored additives.


Pour in kefir, mix well again with your hands and remove to a cold place. The longer the chicken is marinated with kefir, the better and more tender it will turn out.


The recipe for chicken in kefir in the oven.
Grease a baking sheet with oil, lay out the chicken drumsticks and bake until the surface is covered with a crust at 180 degrees.


Then, when browned, turn over to the other side to obtain the same effect.


Chicken baked in kefir is considered an independent dish, like barbecue, so it is better not to cook a heavy side dish for it, but to chop more fresh vegetables to be seasoned with lime or lemon juice or olive oil.

Recipe number 2 Marinated and baked chicken in kefir with onions

If in the warm season you often pamper yourself and your family with pork kebabs marinated in kefir, then you will certainly like chicken meat pre-soaked in a healthy fermented milk drink, and then baked in the oven with lots of onions and all kinds of aromatic spices.
Any part of the chicken can be cooked in this way, such as wings or thighs. But lovers diet food can please themselves with baked chicken fillet, which after aging in kefir will become unusually juicy and tender.
There is no marinade easier and tastier than kefir, and you will see this very soon!

Ingredients:

• chicken legs or thighs - about 1 kg,
• kefir of any fat content - 1 glass,
• onion- 2-3 pcs.,
• dry Italian herbs (oregano, basil, etc.) - 2-3 pinches,
• salt, black ground pepper- taste,
• vegetable oil - for lubricating the mold.

Step-by-step cooking recipe

Peel the bulbs, rinse in cold water and cut into thin half rings.


Thoroughly rinse the chicken legs, dry, rub with a mixture of ground black pepper and salt, and then put in a deep container with a tight-fitting lid.


Transfer half rings of onion to the meat, then pour everything with kefir heated to room temperature and sprinkle with dry Italian herbs... Shake the container thoroughly several times so that the marinade and spices are evenly distributed, and then cover and leave for about 3-4 hours at room temperature or for 24 hours in the refrigerator.

Chicken in kefir marinate for at least two hours, and then bake in the oven for about 1 hour. How long will it take? But at this time you are doing your other business!

The cooking process does not require your constant supervision or direct participation. And then you enjoy eating ruddy juicy chicken... Minimum effort (products, by the way, besides chicken itself, are also minimal) and excellent results!

Necessary:

• Chicken (you can buy a whole chicken and chop it into pieces, you can buy any parts: legs, chicken legs, thighs - this time we had breasts in the form of fillets) - about 1.5 kilograms (you, of course, can change the amount, make half portions or a quarter, not forgetting to accordingly reduce the amount of kefir and other ingredients)
• Kefir (fat content at your discretion, we had 1%) - 0.9-1 liter
• Table salt
• Ground black pepper
• Spices (we had a seasoning for chicken, which includes salt, red bell pepper, white mustard, garlic, coriander, turmeric, fenugreek, hot red pepper, ginger, cinnamon, cumin, cloves, nutmeg) - 3-4 teaspoons spoons
• Onions - 1 small onion (optional)
• Fresh garlic - 2-3 cloves (optional)
• Greens (dill, cilantro) - 40-50 grams (optional)

Preparation:

The chicken or its parts must be washed and cut into portions... Salt and pepper the chicken pieces on both sides, sprinkle with spices (seasoning for chicken), if desired, rub it all into the chicken meat. It is difficult to indicate the amount of salt and pepper, we lightly sprinkle ( watch our recipe video! ), literally shaking the salt shaker 2-3 times and spinning the mill with pepper the same number of times.

Place the chicken pieces in a container suitable for marinating, such as a large enough pot with a lid, enamel or stainless steel will do. If you want to add onions, garlic or herbs (this time, when we photographed and filmed a video for this article, we did not add), then you need to add at this stage of preparation. Onions and garlic must be peeled and finely chopped (garlic can be passed through a special "crusher"), washed, dried and finely chopped greens. When placing the chicken pieces in the pan, sprinkle the layers of chicken with chopped onions, garlic, and herbs.

Pour kefir over the chicken in a saucepan so that it covers the whole chicken. We also recommend stirring so that the kefir can be guaranteed to penetrate between the heavy pieces of chicken. We close the pan with a lid and put the marinate in the refrigerator for at least two hours, as much as possible, you can marinate in the evening, leave overnight, and cook the next day for dinner (we usually do this, that is, our chicken is marinated in kefir sometimes for about 15 hours) 16, recall, IN THE REFRIGERATOR).

About a little over an hour before the expected serving of chicken to the table, turn on the oven, let it warm up for 10-15 minutes. We spread our chicken along with kefir marinade in a baking dish (you can not grease the dish, yogurt is enough).

Place the chicken dish in the oven on a baking sheet or on a wire rack at a medium height. We bake at a temperature of 190-200 degrees (this is an average heating level if there is no thermometer in your oven) for about 1 hour. ATTENTION! We have written many warnings about the correct use of heat-resistant glass molds many times, you can read this, for example, or