Chicken Shashlik made with marinated chicken cubes skewered with bell pepper and onions, and grilled. Shashlik kebabs are perfect for outdoor grilling or barbeque. Serve it as a quick starter or side dish.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Appetizer, Side Dish, Starter
Cuisine: Russian, Turkish
Servings: 5people
Author: Preeti
Equipment
Heavy bottom pan
Ingredients
2chicken breastcut into 1-inch cubes
1green bell peppercut into 1-inch cubes
1red bell peppercut into 1-inch cubes
1onioncut into 1-inch cubes
1tablespoonginger-garlic paste
1teaspoonKashmiri red chili powder + ½ teaspoon spicy red chili powder
½teaspoonTandoori chicken masalaor use garam masala
salt to taste
1tablespoonlemon juiceor vinegar
1teaspoonsoy sauce
1tablespoontomato sauce
1tablespoonoil
5skewers
Instructions
Preparations:
In a mixing bowl, combine the chicken with ginger garlic paste, chili powder, Tandoori chicken masala powder, salt to taste, lemon juice, soy sauce, tomato sauce and oil.
Next, add onion and bell peppers to the bowl . Combine it with the marinade.
Cover and keep it in the refrigerator. Marinate it for atleast an hour.
Making Chicken Shashlik
Thread the onion, bell peppers and chicken on the skewers.
Heat 2 teaspoon oil in a pan over medium heat. Add 1 teaspoon butter. Addition of butter is optional.
Place the chicken skewers over it.
Rotate the skewers so that they cook until slightly charred from all sides.
Brush some oil/butter on it.
Cover and cook for 2 minutes on low heat.
Chicken Shashlik is ready to serve.
Serve with onion slices and lemon wedges.
Video
Notes
Cut the chicken pieces into equal sizes (1-inch cubes). It assures that it will cook evenly. If you cut the chicken pieces unevenly, the smaller pieces of chicken will cook faster, and the larger ones will remain uncooked from the inside.
Marinate the chicken for at least an hour. For the best flavors marinate it overnight. Transfer it to an airtight container and keep it in the refrigerator.
Marinating the chicken for longer hours makes the chicken tender. It makes them soft and juicy from the inside when you grill them.
If you are using wooden skewers, soak them in water for 30-minutes. Remove and wipe it with a kitchen towel. Set it aside.
Adjust the sauces and spices as per taste.
While cooking, keep the heat on medium until char marks appear. It gives a smoky flavor to the chicken. Then reduce the heat to low and cook on low heat until cooked.