Chicken Barbecue Marination And Grill BBQ Recipe How To Make Chicken Shish Kebab

soy sauce

🥗Healthier: tamari

💰Cheaper: salt + vinegar

Tamari is gluten-free and offers a similar flavor.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup has a lower glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often more affordable.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Carrots can add sweetness and crunch.

Cut off the wingtips and wing part of the chickens.

Cut off the butt of the chickens.

Cut from the middle of the chest to the right and left sides.

Split the legs and remove the bones by probing with your hand.

Remove the ribs and bones in the legs using sharp, small blades.

Cut off excess breast meat to make chicken shish kebabs.

Prepare the marinade sauce by crushing garlic with a little salt.

Mix crushed garlic with milk, hot pepper sauce, solid yogurt, liquid oil, pepper paste, soy sauce, and spices.

Massage the marinade into the chicken pieces thoroughly and refrigerate for 2 hours.

Prepare chicken wings with the same marinade.

Cut the marinated chicken into large cubes for shish kebabs to prevent dryness.

Prepare additional sauce with salt, black pepper, and chicken spice.

Place chicken pieces on iron skewers regularly.

Prepare the grill by burning cardboard cones and wood to form embers.

Clean the grill wire with a brush after burning.

Place the whole chickens on the grill, cooking skinless parts first.

Monitor the grill temperature to avoid high heat.

Turn the chicken regularly while cooking.

Open the grill to turn the chicken inside.

Check for doneness; skin should be red like a pomegranate.

Add lots of grated mozzarella cheese between the chickens and let it melt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens