Marinade for chicken shashlik

During the spring-summer picnic season, the question inevitably arises: "How to prepare the best marinade for chicken shashlik?". After all, chicken meat is very tender, and aggressive marinades with a lot of acid (lemon, vinegar) are not suitable for it.

An original marinade based on mustard, soy sauce, a small amount of honey, and ketchup allows you to achieve beautiful pieces of shashlik with an orange-golden color, with a barely noticeable sweetish aftertaste and juicy pulp. Marinating takes only one hour, which is also important, especially if the outing into nature was spontaneous.

Time for preparation: 1 hour 5 minutes.

Yield: 5 servings of shashlik.

Caloric content: 116 kcal per 100 grams of the dish.

Ingredients

• chicken breast fillet – 1000 g;
• hot mustard – 150 g;
• soy sauce – 100 ml;
• ketchup – 60 g;
• honey – 20 g.

Preparation

1. Prepare all ingredients for the chicken shashlik marinade. The fillet should be chilled, but not frozen. Using hot mustard allows you to shorten the time the meat stays in the marinade to 1 hour. If the mustard is milder and gentler, this period should be extended to two hours. No salt is needed here, as soy sauce is sufficiently salty.

2. Cut each chicken fillet into 4-5 pieces in such a way that it is convenient to string them on a skewer.

3. In a container with a tight lid, place the mustard, honey, and ketchup. This combination will make the shashlik tender, with a pleasant blend of sharp-sweet flavor.

4. Pour in the soy sauce as well.

5. Mix everything well so that the mixture becomes homogeneous.

6. Place the chicken fillet into this container.

7. Mix everything by hand so that each piece is coated with the marinade on all sides. Transfer the preparation to the refrigerator and leave there for at least 1 hour.

8. This marinade for chicken shashlik is also good because the meat can be left in it longer if necessary (up to 12 hours). In addition to fillet, any chicken parts can be marinated, even with bones, but it's better to remove the skin and puncture the red meat on the drumstick or thigh in several places. Otherwise, the process is the same.

Try it, bon appétit!