Chicken kebab: how to cook chicken meat, recipes, how many calories it contains

What parts to take for shish kebab

Much depends on what part of the chicken the dish is prepared from: it is better to decide on this right away so as not to regret a bad culinary experience.

To prepare soft and juicy kebab, it is best to use thighs. Wings and drumsticks also turn out well over the fire, but you should watch them especially carefully: these parts are easily overcooked to dryness.

The best parts of chicken for barbecue are the thighs.

To be more precise, for cooking on the grill they take not chicken, but chickens. Old poultry is not suitable for these purposes, as it is poorly heat treated and remains tough for a long time.

When purchasing, you should give preference to chilled rather than frozen carcasses. The meat should have a pale pink color, with small whitish fat streaks. The skin on good chicken is clean, without sliminess. The smell should be specific, meaty, without suspicious notes of staleness.

When purchasing, be sure to check the expiration date of the product. It wouldn’t hurt to remember the name of the manufacturing factory so that next time you know whether it’s worth buying meat sold under this brand.

Calorie content of beef kebab

It is very rare to make shish kebab from beef, because in the end it turns out to be quite dry and tough. If you still decide to cook a dish on a spit, it is better to use young veal for this. It is the young varieties of this meat that will have a pleasant taste, delicate structure, and will also combine many vitamins: A, PP, B vitamins and proteins. We should also not forget that when purchasing cow meat, the calorie content of the kebab will not be less, but at the same time you will cause oxidation processes in the body and provoke the processes of premature aging.

As for the marinade for beef kebab, it is completely the same as the marinade for pork kebab.

The calorie content of beef shish kebab (100 g) is 250 kcal.

Is it possible for nursing mothers

When asked whether nursing mothers can eat chicken kebab, we answer in the affirmative. But with some reservations. To begin with, you should eat no more than 100 g of the product to check how the body reacts to it. If everything is in order with the digestion of mother and child, then you can increase the portion.

Shish kebab with vegetables in small quantities does not harm mother and baby

It is advisable to supplement the dish with stewed vegetables, the consumption of which will facilitate the functioning of the digestive system. And, of course, you will have to do without mayonnaise and ketchup.

The composition of the marinade for barbecue is also important: if it contains vinegar, wine or mayonnaise, you should not treat it to a nursing mother. It is better to choose neutral ingredients for soaking, such as kefir and a little refined oil. Can be soaked in mineral water. If the child is not allergic to citrus fruits, it is permissible to add a couple of drops of lemon juice.

Breastfeeding women are allowed to eat kebab 3-4 months after giving birth.

Calorie content of chicken liver kebab

When asking yourself the question of how many calories are in kebab, you should also not forget that it should not only be tasty, but also healthy. Thus, 150 g of chicken liver contains the daily requirement of iron (the same amount can be found in 100 g of beef liver), which is absorbed much better and easier than from other foods.

The liver contains a very important component - heparin, which normalizes the functioning of the heart muscle, prevents the formation of blood clots, and also prevents the occurrence of baldness.

Kefir, milk, yogurt, and sour cream will help you make liver kebab really tasty and no less healthy. In addition to the resulting marinade, a few drops of lemon or pomegranate juice are perfect.

Despite the calorie content of liver kebab, many people do not like to cook it because of the characteristic taste. In this case, special herbs and spices (cilantro, basil) will help get rid of it. To make the liver kebab even more piquant, thread a piece of lard, liver and apple onto a skewer. After this, repeat the resulting combination of ingredients.

The calorie content of shashlik made from chicken liver is 150 kcal, from beef liver – 190 kcal.

Carcass cutting

In order for the chicken to cook evenly on the grill, it must be cut correctly.

It’s easy to cut chicken for shish kebab, following the following algorithm:

Place the carcass on its back, cut the front part from the belly to the neck with a knife.
Separate the two halves of the carcass from the ridge using a large knife. With its help, the ribs are separated from the spine.
Taking one half of the chicken, separate the wing from it. First, the thinnest part of the wing is cut off along the joint, then the middle part and, finally, the base of the wing along with part of the carcass.
Cut the breast into 3 parts.
Separate the thigh from the drumstick by cutting along the joint.

The same actions are carried out with the second half of the carcass.

Whole cooking

To avoid the hassle of cutting into pieces, you can grill the whole chicken on the grill. It is enough to cut it from the neck to the lower abdomen without cutting out the spine. The carcass should simply be “opened”; you don’t even have to cut off the wings and legs.

Ingredients:

broiler chicken carcass – 1 pc.;
kefir – 200 g;
soy sauce – 75 g;
mustard beans – 50 g;
pepper, salt - to taste.

The whole butchered carcass should look like this for cooking:

Cooking method:

Cut the carcass along the belly, rinse. Dry with a paper towel.
Mix kefir, sauce and spices in one container. Coat the chicken with the resulting mixture.
Place the carcass in the refrigerator for 3-5 hours.
Place the meat on the grill and bake for 20 minutes on each side.

It is important to ensure that the coals are pink and provide sufficient heat, but that no flames appear.

Recipe for chicken breast on the fire. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “chicken breast on the fire.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	108 kcal	1684 kcal	6.4%	5.9%	1559 g
Squirrels	21.9 g	76 g	28.8%	26.7%	347 g
Fats	1.8 g	56 g	3.2%	3%	3111 g
Carbohydrates	1.1 g	219 g	0.5%	0.5%	19909
Alimentary fiber	0.2 g	20 g	1%	0.9%	10000 g
Water	73.6 g	2273 g	3.2%	3%	3088 g
Ash	1.086 g	~
Vitamins
Vitamin B1, thiamine	0.068 mg	1.5 mg	4.5%	4.2%	2206 g
Vitamin B2, riboflavin	0.066 mg	1.8 mg	3.7%	3.4%	2727 g
Vitamin B5, pantothenic	0.007 mg	5 mg	0.1%	0.1%	71429 g
Vitamin B6, pyridoxine	0.009 mg	2 mg	0.5%	0.5%	22222 g
Vitamin B9, folates	0.672 mcg	400 mcg	0.2%	0.2%	59524 g
Vitamin C, ascorbic acid	0.75 mg	90 mg	0.8%	0.7%	12000 g
Vitamin E, alpha tocopherol, TE	0.015 mg	15 mg	0.1%	0.1%	100000 g
Vitamin H, biotin	0.067 mcg	50 mcg	0.1%	0.1%	74627 g
Vitamin RR, NE	7.1086 mg	20 mg	35.5%	32.9%	281 g
Niacin	10.038 mg	~
Macronutrients
Potassium, K	281.58 mg	2500 mg	11.3%	10.5%	888 g
Calcium, Ca	9.67 mg	1000 mg	1%	0.9%	10341 g
Magnesium, Mg	80.13 mg	400 mg	20%	18.5%	499 g
Sodium, Na	55.47 mg	1300 mg	4.3%	4%	2344 g
Sera, S	4.86 mg	1000 mg	0.5%	0.5%	20576 g
Phosphorus, P	161.6 mg	800 mg	20.2%	18.7%	495 g
Chlorine, Cl	72.67 mg	2300 mg	3.2%	3%	3165 g
Microelements
Aluminium, Al	29.9 mcg	~
Bor, B	14.9 mcg	~
Iron, Fe	1.347 mg	18 mg	7.5%	6.9%	1336 g
Yod, I	5.74 mcg	150 mcg	3.8%	3.5%	2613 g
Cobalt, Co	8.649 mcg	10 mcg	86.5%	80.1%	116 g
Manganese, Mn	0.0356 mg	2 mg	1.8%	1.7%	5618 g
Copper, Cu	80.29 mcg	1000 mcg	8%	7.4%	1245 g
Molybdenum, Mo	10.115 mcg	70 mcg	14.5%	13.4%	692 g
Nickel, Ni	0.224 mcg	~
Rubidium, Rb	35.6 mcg	~
Fluorine, F	121.86 mcg	4000 mcg	3%	2.8%	3282 g
Chromium, Cr	23.14 mcg	50 mcg	46.3%	42.9%	216 g
Zinc, Zn	1.2589 mg	12 mg	10.5%	9.7%	953 g
Digestible carbohydrates
Starch and dextrins	0.007 g	~
Mono- and disaccharides (sugars)	0.6 g	max 100 g
Glucose (dextrose)	0.097 g	~
Sucrose	0.486 g	~
Fructose	0.09 g	~
Essential amino acids	0.021 g	~
Arginine*	1.686 g	~
Valin	1.197 g	~
Histidine*	1.215 g	~
Isoleucine	1.042 g	~
Leucine	1.824 g	~
Lysine	2.432 g	~
Methionine	0.415 g	~
Methionine + Cysteine	0.801 g	~
Threonine	1.024 g	~
Tryptophan	0.351 g	~
Phenylalanine	0.978 g	~
Phenylalanine+Tyrosine	1.808 g	~
Nonessential amino acids	0.05 g	~
Alanin	1.2 g	~
Aspartic acid	1.789 g	~
Hydroxyproline	0.193 g	~
Glycine	0.849 g	~
Glutamic acid	2.619 g	~
Proline	0.931 g	~
Serin	0.931 g	~
Tyrosine	0.83 g	~
Cysteine	0.396 g	~
Sterols (sterols)
Cholesterol	9.2 mg	max 300 mg
Saturated fatty acids
Saturated fatty acids	0.5 g	max 18.7 g
14:0 Miristinovaya	0.009 g	~
16:0 Palmitinaya	0.368 g	~
18:0 Stearic	0.083 g	~
20:0 Arakhinovaya	0.009 g	~
Monounsaturated fatty acids	0.653 g	min 16.8 g	3.9%	3.6%
16:1 Palmitoleic	0.11 g	~
17:1 Heptadecene	0.009 g	~
18:1 Oleic (omega-9)	0.533 g	~
Polyunsaturated fatty acids	0.202 g	from 11.2 to 20.6 g	1.8%	1.7%
18:2 Linolevaya	0.175 g	~
18:3 Linolenic	0.009 g	~
20:4 Arachidonic	0.018 g	~
Omega-6 fatty acids	0.2 g	from 4.7 to 16.8 g	4.3%	4%

BBQ chicken

Barbecue lovers cook chicken in all sorts of ways: on skewers in the oven, in an electric barbecue maker, and on skewers. The recipe for delicious grilled barbecue chicken is no less popular.

Ingredients:

chicken carcass – 1 pc.;
hot water – 1 l;
Barbecue sauce – 150 ml;
salt - according to taste preferences.

Cooking method:

How to marinate chicken for barbecue

Divide the chicken carcass into portions.
Pour water into a saucepan and dissolve salt. It will take approximately 50 g per liter. Add seasonings if desired.
When the brine has cooled, send the pieces of meat there and remove the container for 5-8 hours so that they have time to marinate well.
Before cooking, remove the chicken from the marinade and dry it with a towel.
Dip the pieces one at a time in the barbecue sauce and place on the grill.
5 minutes will be enough for the chicken to cook on a hot grill.

Transfer the finished chicken pieces to a dish lined with napkins to remove excess fat.

Note! How long to fry meat on coals depends on the size of the pieces. Usually the average figure is 25-35 minutes.

Charcoal chicken recipe. Calorie, chemical composition and nutritional value.

Charcoal chicken is rich in vitamins and minerals such as: vitamin A - 14.8%, choline - 22.5%, vitamin B5 - 22.8%, vitamin B6 - 39.4%, vitamin B12 - 27%, vitamin H - 29.4%, vitamin PP - 92.5%, phosphorus - 28.5%, chlorine - 36.8%, iron - 11.1%, cobalt - 180.5%, copper - 13.6%, chromium - 26.5%, zinc - 25.9%

Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
Choline is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
Vitamin B5 is involved in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, and supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
Vitamin B6 is involved in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, and maintaining normal levels of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
Vitamin H is involved in the synthesis of fats, glycogen, and amino acid metabolism. Insufficient consumption of this vitamin can lead to disruption of the normal condition of the skin.
Vitamin PP is involved in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Chlorine is necessary for the formation and secretion of hydrochloric acid in the body.
Iron is part of proteins with various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Copper is part of enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
Chromium is involved in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
Zinc is part of more than 300 enzymes and is involved in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

Chicken on the grill

It’s not difficult to make chicken kebab on the grill so that it turns out tender. The main thing is to choose the right marinade. One of the simplest “quickly” options is made with vinegar.

Ingredients:

portioned chicken pieces (chicken fillet will also work) – 1 kg;
onions – 2 pcs.;
table vinegar – 60 ml;
vegetable oil – 30 ml;
pepper mixture – 20 g;
salt - to taste.

Cooking method:

Wash the meat and allow excess moisture to drain. Place the pieces in a deep saucepan.
Peel the onion and cut into half rings. Send him to the meat.
Pour vinegar and oil into the pan, add spices. Mix everything with your hands, squeezing slightly.
Cover the meat with a plate of suitable diameter and place a jar of water on top. Send the pan with pressure to the refrigerator for 5 hours.
Fry the meat on the grill for 30-35 minutes.

Chicken meat fries quickly on the grill

Important! When cooking, do not leave the fire for a long time. Periodically appearing tongues of flame can scorch the surface of the thighs. It is worth stocking up on a bottle of water in advance, which you need to lightly sprinkle on the fire when it appears.

The most delicious kebab on skewers

The softest and juiciest chicken kebab can be obtained by soaking pieces of poultry in kefir marinade. The fermented milk product makes the meat juicy, and seasonings add piquancy. The aroma from such a dish is divine, and the taste is even better.

Ingredients:

chicken meat – 2 kg;
barbecue seasoning – 50 g;
onions – 5 pcs.;
kefir – 300 g;
lemon – 1 pc.;
salt - according to taste preferences.

Cooking method:

Peel the onion and chop into rings.
Place the meat in a marinating container and pour kefir over it.
Squeeze lemon juice directly into the meat and add spices.
Mix the ingredients well with your hands and add onion rings to them. Stir again.
Leave the meat to marinate for 1 to 6 hours.

Thread the prepared chicken onto skewers and place on the grill. After 30 minutes you can enjoy a barbecue.

Quick recipe

When time is in a hurry and hunger makes itself felt, the best solution is a quick chicken kebab recipe.

Ingredients:

chicken legs – 8 pcs.;
mayonnaise – 200 ml;
onions – 2 pcs.;
salt, spices - to taste.

Cooking method:

Place the washed and dried legs in an enamel pan.
Add mayonnaise and spices, salt.
Squeeze lemon juice into the pan.
Cut the peeled onion into large half rings and add to the other ingredients.
Leave the kebab to marinate for 30-60 minutes.
Place the meat on the coals on a grill or skewers and bake until done. This will take about 25 minutes).

Chicken kebab on skewers cooks very quickly

Serve delicious kebab with herbs and fresh vegetables.

Diet marinade

Chef Ilya Lazerson believes that vinegar not only does not improve the taste of kebab, but also makes it less pronounced. He advises choosing less aggressive components for the marinade. Ladies on a diet exclude mayonnaise from the list of suitable ingredients, nursing mothers exclude wine. But there is a way to cook barbecue that can satisfy everyone.

Ingredients:

chicken meat – 2 kg;
sparkling water – 1 l;
onions – 3 pcs.;
vegetable oil – 25 ml;
salt, seasonings - to taste.

Cooking method:

Rinse the meat, if necessary, cut into smaller pieces suitable for frying on skewers.
Peel the onion, chop into rings, place in a container with the meat.
Sprinkle the future kebab with spices and add oil. Mix.
Add water to other ingredients. Send the meat to marinate in the refrigerator for 5-6 hours, then fry on skewers.

Important! If the coals “do not give off” heat, smoldering slightly, they can be lit by waving a cardboard or other flat, light object over the grill. Before doing this, it is important not to forget to put the meat aside so that flying ash does not settle on it.

Summarize

Rotisserie chicken is a popular dish sold in large grocery stores.
They're inexpensive and convenient, and because they're baked in the oven, they're much healthier than some other options, like fried chicken at fast food joints.
If you have any concerns about the ingredients used in store-bought rotisserie chicken, you can avoid these ingredients by leaving the skin off, purchasing the chicken from another store, or making your own rotisserie chicken at home.

The article was prepared by experts for informational purposes only. It should not be used as a guide for treating medical conditions and is not a substitute for professional medical advice, diagnosis, or treatment. In case of illness or any symptoms, you should always consult a doctor and not self-medicate.

Tags: Meat

About the author: Alexander Fedorov

Candidate of Biological Sciences, biologist, nutrition expert. Graduated from Stavropol State University with a degree in Biology at the Faculty of Biology and Chemistry.

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Chicken kebab in tomato

A tomato paste marinade with a pleasant acidity can significantly improve the taste of the finished dish. It is not difficult to prepare; even a beginner can cope with this task.

Calorie content of rabbit kebab

Rabbit meat is slightly similar in taste to chicken. The meat of this animal is dietary and healthy, since it is easily absorbed by the body, is completely digested, and does not contain much fat and sodium salts. At the same time, it contains many vitamins and microelements necessary for the human body. Therefore, without rabbit meat it is impossible to imagine dietary nutrition, as well as nutrition for small children.

You can marinate rabbit meat in any wine or juice, adding your favorite herbs and spices.

The calorie content of rabbit kebab (100 g) is 150 kcal.

Iranian chicken

One of the best chicken recipes, which is not very common, and therefore is of some interest to experienced gourmets. It will also be of no less interest to culinary beginners.

Ingredients:

chicken meat – 1 kg;
orange (for zesting) – 1 pc.;
garlic cloves – 4 pcs.;
lemon – 2 pcs.;
onion – 1 pc.;
saffron infusion – 30 ml;
sour cream – 100 ml;
vegetable oil – 30 ml;
butter – 50 g;
salt, peppercorns - to taste.

Cooking method:

Remove the zest from the orange using a grater. Place it in a mortar along with salt and pepper. Crush.
Peel the onion, cut into slices and pour into a blender bowl. Send peeled garlic, vegetable oil, part of the saffron infusion, squeezed lemon juice and sour cream there. Beat everything into a paste.
Coat the pieces of meat with the resulting mixture and place them in the refrigerator for 6-8 hours.
In a separate bowl, combine pieces of butter, saffron infusion and a little lemon juice.
Thread the chicken onto skewers and place on the grill. Lubricate with butter sauce every time you turn it over: the meat should not dry out.

An original sauce with citrus juice is prepared for Iranian chicken.

After 30 minutes of “torment” (the sauce dripping onto the coals will smoke heavily), you can enjoy a wonderful dish.

If the marinade is too sour, with the addition of vinegar or citrus juice, then there is no need to overexpose the meat in it.

Calories in pork kebab

It is difficult to find a person who would dispute the fact that pork kebab is the most tender, tasty and juicy of all. And this is not surprising. Despite the calories in pork kebab, it is quite easily digestible and has excellent taste. To avoid gaining a lot of extra pounds after you have had a barbecue lunch, you should first marinate it in lemon juice. It is this marinade that will promote excellent metabolic processes in the body, and also will not allow fat to be deposited in the body in large quantities. Often pieces of pork are alternated with slices of lard. It contains arachidonic acid, which takes part in the production of female and male sex hormones. In addition, you will never find radionuclides in lard, which makes it absolutely safe even for a child’s body.

An excellent marinade for pork kebab is a simple combination of lemon juice and mustard, which must be supplemented with large onion rings. Cranberries or black currants will help make this kebab more piquant.

The number of calories in pork kebab is as follows: from the neck - 340 kcal, from the ribs - 320 kcal, from the ham - 280 kcal. Thanks to such calculations, when you eat 100 g of pork kebab, you will always know how many calories are in the kebab.