Grilled Mustard Chicken Shish Kebab

The most juicy, aromatic, piquant and appetizing! Grilled chicken shish kebab with mustard turns out incredibly juicy on the inside, and thanks to the marinade, it gets a crispy crust on the outside. You can cook such a kebab not only outdoors, but also at home, in the oven.
cook time: 12h 30 min
Ethan Rowley
Grilled Mustard Chicken Shish Kebab

Nutrition Facts (per serving)

277
Calories
23g
Fat
1g
Carbs
17g
Protein

Ingredients (8 portions)

Basic:

Garlic 3 clove
Salt to taste
Ground black pepper 0.5 tsp
Ground coriander 0.5 tsp
Mustard 2 tbsp
Vegetable oil 100 ml
Vinegar 1 tsp
Chicken (about 2 kg) 1 pc
Ground red pepper 0.5 tsp
Adjika 1 tsp
Ground cinnamon 0.5 tsp

Recipe instructions

Step 1

Step 1
How to make juicy chicken kebab with mustard on the grill? Prepare your food. Choose a whole, large chicken (it has more meat), it is better if it is chilled. If the chicken is frozen, then defrost it first on the bottom shelf of the refrigerator. Instead of a whole chicken, you can take individual pieces — thighs, drumsticks, legs.

Step 2

Step 2
Wash the chicken, pat dry with a paper towel and cut into portions. Make the bites medium so that they have time to fry, but do not dry out.

Step 3

Step 3
Prepare the marinade. How to make a marinade? Place the mustard, vegetable oil and vinegar in a small bowl and whisk with a fork until smooth. Take mustard according to your taste — sweet, spicy, you can use grain mustard — it will turn out even tastier. Use refined, odorless vegetable oil. Vinegar — table vinegar, 9%. Or any other — apple, wine.

Step 4

Step 4
As a result, you will get a mass somewhat similar to homemade mayonnaise.

Step 5

Step 5
The marinade is ready, we will put the spices and garlic directly into the chicken.

Step 6

Step 6
Add salt, spices, chopped garlic, and adjika to the chicken. The set of spices can be absolutely anything — choose according to taste or availability.

Step 7

Step 7
Pour a mixture of mustard, vegetable oil and vinegar over the chicken — marinade.

Step 8

Step 8
Mix well so that all the pieces are coated with the mixture.

Step 9

Step 9
Cover the bowl with the chicken with cling film and leave to marinate for a day in the cold or 6 hours at room temperature (I left it overnight on the balcony at about +10 degrees). The original recipe says that it can be stored in the marinade in the refrigerator for up to 7 days. Personally, I haven’t tried it — it doesn’t last more than a day for me.

Step 10

Step 10
The next day, grill the shish kebab over hot coals, threading pieces of chicken onto skewers. You can also use a grill grate. Rotate the skewer evenly as you fry, so that the chicken pieces are cooked on all sides. The kebab will be ready when clear juice comes out of the meat.

Step 11

Step 11
Chicken kebab is ready. The meat is very soft, juicy and aromatic. Serve it with fresh vegetables and sauces. Bon appetit!

Additional rubrics

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