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Shish kebab with mustard from chicken juicy on the grill

Juicy Grilled Mustard Chicken Kebabs

The juiciest, most fragrant, boldly seasoned, and mouthwatering kebabs there are! Grilled over hot coals, these mustard-marinated chicken kebabs come out incredibly juicy inside, while the marinade gives them a crisp, browned crust outside. You can make them outdoors over coals or right at home in the oven.

nasstin

Recipe author

Shish kebab with mustard from chicken juicy on the grill

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Composition / ingredients

Servings:

Chicken (about 2 kg)

Mustard

Vegetable oil

100

Vinegar

Garlic

Adjika

Ground cinnamon

0.5

Ground black pepper

0.5

Ground coriander

0.5

Ground red pepper

0.5

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 17 g

Fats 56 % 23 g

Carbohydrates 2 % 1 g

277 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make juicy grilled mustard chicken kebabs? Start by gathering your ingredients. Choose a whole, large chicken (more meat that way), preferably chilled rather than frozen. If it is frozen, thaw it on the bottom shelf of the fridge first. Instead of a whole bird, you can also use individual cuts — thighs, drumsticks, or leg quarters.
Step 2:

Rinse the chicken, pat it dry with paper towels, and cut it into serving pieces. Keep the pieces medium-sized so they cook through without drying out.
Step 3:

Make the marinade. Put the mustard, vegetable oil, and vinegar in a small bowl and whisk with a fork until smooth. Use whatever mustard you like — sweet, spicy, or whole-grain, which is even tastier. Use refined, odorless oil. For the vinegar, use plain white vinegar or any other kind — apple cider or wine vinegar work too.
Step 4:

You'll end up with a mixture a bit like homemade mayonnaise.
Step 5:

The marinade is ready. We'll add the spices and garlic straight to the chicken.
Step 6:

Add salt, the spices, minced garlic, and adjika to the chicken. Use any spice blend you like — go by taste or by what you have on hand.
Step 7:

Pour the mustard, oil, and vinegar marinade over the chicken.
Step 8:

Toss well so every piece is coated in the mixture.
Step 9:

Cover the bowl with plastic wrap and let the chicken marinate for a full day in the fridge, or 6 hours at room temperature (I left mine overnight on the balcony at around 50°F / 10°C). The original recipe says it keeps in the marinade in the fridge for up to 7 days. I've never tested that — mine never lasts more than a day.
Step 10:

The next day, thread the chicken onto skewers and grill it over hot coals; a grill grate works well too. Turn the skewers evenly as they cook so the pieces brown on all sides. The kebabs are done when the juices run clear.
Step 11:

The chicken kebabs are ready. The meat comes out very tender, juicy, and fragrant. Serve with fresh vegetables and your favorite sauces. Enjoy!

Pierce the meat with a knife: if it slides in easily and the juices run clear, the chicken is done; if the juices are pink or red, keep cooking.
Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for one).
Keep in mind that how well you thaw your ingredients has a lot to do with the quality and flavor of the finished dish.