Chicken Schaschlik Recipe 435

CHICKEN SHASHLIK (SAUCY WITH GRAVY) - INDO-CHINESE RECIPE

Steps:

• In a medium bowl, combine the chicken with all the ingredients listed under 'Marinade'. Set aside.
• In another medium bowl, whisk together all the ingredients listed for the 'Sauce/Gravy' and set aside.
• Heat a large sauté pan with a lid over medium-high heat. Once hot, heat 3 tbsp of oil and add the garlic and ginger. Sauté for about a minute, until fragrant. Add the chicken with its marinade and stir-fry until it changes color (~3-4 min). Add 1/4 cup water and bring to a light boil.
• Lower the heat to a low, cover and allow the chicken to simmer for 8-10 minutes. (Typically 8 min for breast, 10 min for thighs.) Then raise the heat to high to sauté out the excess moisture (~3-5 min). There will still be plenty of curry but the oil will start to separate from it. Transfer the chicken, including its curry, to a bowl. Cover to keep it moist and set aside.
• In the same pan, heat the remaining tablespoon of oil over high heat. Add the onion, green bell pepper, and red bell pepper along with a generous pinch of salt. Cook for 3-5 minutes, until the vegetables have softened but remain crisp.
• Pour the prepared sauce into the vegetables and stir for 1-2 minutes, until thickened and starting to bubble. Add the cooked chicken and allow it to cook for another 1-2 minutes, until the oil starts to shine.*(See Note 2) Taste and adjust salt and seasoning. Turn off the heat and serve hot.

CHICKEN SCHASCHLIK RECIPE - (4.3/5)

Steps:

• Note from Louise: I have made this without the ginger, cinnamon or nutmeg and it is delish. Can also use pork with this.

BEEF SCHASCHLIK RECIPE - (4.1/5)

Steps:

• Cut the onions into 1 inch chunks. Thread the beef on skewers Alternating Beef and Onions. Not more than 4 or 5 chunks of meat per skewer. If some Onions are odd shape trim them. The skewer needs to lay flat. Brown the meat in a skillet with a little oil. You can do these in batches and reserve on a plate or a crockpot. Sprinkle with a little salt and pepper while they are warm. While the meat is browning gather your ingredients for the sauce When the skewers are brown you can then put them in a crockpot to finish simmering after the sauce is made, otherwise reserve them to a plate while making the sauce. To start the sauce brown the bacon in the same skillet. Add onions and peppers and cook for 5 minutes or until they are tender. Then add a little broth to deglaze the pan. Add the remainder of the chicken and beef broth, chopped pickle, pickle juice, mustard, paprika, cayenne, bay leaves,ketchup, salt and pepper. Add the meat skewers to the sauce. Meat should be covered with the sauce at all times. To accomplish that, I divided the meat and the sauce into two pots. Simmer over very low heat for 1 hour, with the lid on. Cook uncovered for another hour. This will reduce the sauce and make it nice and thick. Remove the bay leaves Use an immersion blender, or food processor to blend the sauce smooth. spread over the meat.

SPATCHCOCK CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
• Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
• Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
• Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.

CHICKEN SHASHLIK

Steps:

• Marinate the chicken for about 2-3 hours in the tandoori marinade. Add the lemon juice right before grilling.
• Soak 4 skewers in water for 30 minutes.
• Prepare your grill for medium-high indirect heat. You will start your chicken on indirect heat and then move it over direct heat at the end.
• Skewer 3 whole chicken thighs on two skewers set up side by side. Fold the chicken thigh in half so you have 6 layers of chicken per skewer pair.
• Grill over indirect heat for about 25 minutes.
• Check internal temperature after 15 minutes.
• When you hit 160F start lightly charring the chicken over direct heat.

TENDER BEEF KABOBS (SHASHLIK)

Steps:

• Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
• Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerator 6 hours, or overnight (the longer the better), stirring 3 times while marinating to make sure meat is evenly marinated. Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.
• Soak bamboo or wooden skewers at last 30 min before skewering. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
• Grill steak kabobs over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry.

CHICKEN SHASHLIK

Steps:

• Dice the chicken in cubes.
• Put Lemon Juice and salt on the chicken and fold well and set aside.
• Take the garlic, ginger, cumin, turmeric and chili powder in an electric blender.
• Add yogurt and blend it to a smooth paste.
• Add this to the chicken and leave for two hours or preferably overnight.
• Place the chicken in a pan and fry it over a high heat by adding some oil on the pan.
• Lower the heat and let the chicken cook till tender.
• Take another fry pan and heat some oil.
• Fry the onions over a medium heat until well browned.
• Add the capsicum and fry for a further 4 minutes on low/medium heat.
• Add this mixture to the cooked chicken.
• Sprinkle chaat masala on it and serve it hot.