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Marinade for Chicken Kebab
Instructions
I prepare all the ingredients for the chicken shashlik marinade. The fillet should be chilled, but not frozen. Using hot mustard lets you shorten the time the meat spends in the marinade to 1 hour. If the mustard is milder and gentler, this period should be increased to two hours. No salt is needed here, since the soy sauce is salty enough.
I cut each chicken fillet into 4-5 pieces, shaped so that they are easy to thread onto a skewer.
Into a container with a tight-fitting lid, I put the mustard, honey and ketchup. This combination makes the shashlik tender, with a pleasant blend of a sharp-sweet flavour.
I pour the soy sauce in here as well.
I mix everything thoroughly so that the mixture becomes uniform.
I place the chicken fillet into this container.
With my hands I mix everything so that each piece is coated with marinade on all sides. I move the container to the fridge and leave it there for at least 1 hour.
This chicken shashlik marinade is also good because, if needed, the meat can be left in it for longer (up to 12 hours). Besides fillet, you can marinate any chicken parts, even bone-in ones, but it is better to remove the skin, and the red meat on the drumstick or thigh should be pierced with a knife in several places. Otherwise the process is the same.Give it a try, and bon appétit!
Tips
- 1
NO ACID is the "secret" of tenderness. Vinegar and lemon make chicken rubbery. Soy sauce and mustard soften the meat without being aggressive.
- 2
HONEY IN A CHICKEN MARINADE is the "secret" of the crust. Honey caramelises on the coals and gives a golden, glossy crust.
- 3
1 HOUR IS ENOUGH is the "secret" of texture. Longer than 12 hours and the chicken turns mushy from the soy sauce. From 1 to 12 hours is optimal.
- 4
NO SALT is the "secret" of balance. Soy sauce already contains a lot of salt. Extra salt will make the shashlik too salty. The same principle works in other kinds of marinades for chicken and turkey shashlik.
FAQ
Which part of the chicken should I choose? +
The ideal choice is chicken breast fillet (1000 g). Good alternatives are boneless chicken thigh (1000 g, juicier), skinned drumsticks (1000 g), wings (1000 g) or a mix of breast and thigh (500 g of each). Do not use chicken that has been frozen and refrozen, or chicken past its use-by date. For the classic result, use chilled fillet or boneless thigh.
What can I use instead of soy sauce? +
Possible alternatives are teriyaki sauce (100 ml), Worcestershire sauce (50 ml plus 50 ml water), Japanese mirin (100 ml), a mix of soy and sesame oil (80 ml plus 20 ml), or diluted balsamic vinegar (50 ml plus 50 ml water). For the classic result, use a natural soy sauce.
How long does marinated chicken keep? +
In the fridge, in a tightly closed container, up to 12 hours. Any longer and the meat turns mushy from the soy sauce. Before grilling, let it stand for 15 minutes at room temperature. Marinated chicken can be frozen for up to 1 month; defrost it in the fridge. After grilling, it keeps for 2 days in the fridge. Reheat it in a pan with 1 tablespoon of water under a lid for 5 minutes. The flavour holds up well on the second day. Do not leave it at room temperature for longer than 2 hours.
What should I serve chicken shashlik with? +
The picnic classic is onions pickled in vinegar. It also goes well with fresh vegetables (cucumbers, tomatoes, peppers), grilled vegetables, fried potatoes, boiled basmati rice, lavash, tkemali sauce, adjika, a garlic-yoghurt sauce, sauerkraut, fresh coriander and parsley, suluguni cheese, chilled white wine, light beer or sparkling mineral water. It is perfect for a picnic out in nature, for the dacha, the grill and spring-summer get-togethers.
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