In order for the chicken barbecue was delicious and juicy, you need to follow a few rules. The first is the chicken. The most delicious kebab is derived from the chicken thighs. I usually buy for these purposes, chicken thigh with skin without bone. If not, then just chicken thighs. Then you need to cut the bone and remove the skin (this is mandatory!), otherwise You won't achieve the desired taste. The photo is already cleaned from bones and skin from the thigh.

3 medium onions cut into large rings.

Then mix onion and meat, add the spices and ground black pepper to taste. This is a classic and, by and large, nothing more is necessary. From spices I prefer Santa Maria chicken and steak. However, you can do any marinade according to your taste. You can add adjika, tkemali, mustard or any seasoning. The main thing - not to marinate either in yogurt or mayonnaise. Marinating time - 1 hour, can be longer, but 1 hour is enough time for the chicken turned out delicious.

While the chicken is marinating, prepare the pickled onions to the skewers. Onions cut into thin half-rings (no thicker than 1 mm). One medium onion add a pinch of salt, a pinch of sugar and 0.5 teaspoon of vinegar (9%). For those who do not take vinegar - squeeze a slice of lemon. Mix well, cover and refrigerate.

Prepare white sauce. Ideally - take 150 g of cheese and 150 g of sour cream, add 2 cloves of garlic and whisk everything in a blender. Finely chop dill, add to the sour cream cheese mixture, add salt to taste. The sauce is very tasty. You can do without the cheese (I this time), but with cottage cheese tastier. Also put into the fridge.

Now the most important thing. Depending on the size of the pickled pieces, fry them you either on skewers or on grill. For skewers, you need to choose the biggest thigh, palm-sized, and it will be the most tasty option. However, I got the pictures all the way around. I had a gorgeous big chunks of chicken for the skewers, but as it turned out, my husband last year gave each of the skewers and took them, so we roasted on the grill. Meat on skewers strung as a regular barbecue, but collecting the chicken in the "harmonica" that it was externally similar to a solid piece of meat of larger animals. If You have small pieces (or chicken breast), the skewers are simply forbidden, otherwise desiccate the meat. There is only need bars. Tightly stacked pieces on the rack that there were no gaps. It is necessary to not dry up the chicken.

Wait until the meat is grabbed with one hand and turn the bars.

Then remove the upper part of the lattice (so chicken does not leak juice), and fry the chicken, turning it with a fork until Golden brown.

When the hen flushed from the outside but a little moist inside (this is determined by the cut of a knife), we remove from heat and put in the pan.

On the bottom of the pan, pour a little water (my husband pouring beer), cover. Wait until the water boils. After boiling water give the kebabs are within 10-15 minutes.

Everything is ready, you can bring to the table. Very tasty in pita bread with vegetables. Help yourself! Bon appetit!