Chicken Shashlik Recipe Video Shashlik Kebab

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.

CHICKEN SHASHLIK RECIPE (VIDEO) | SHASHLIK KEBAB

Steps:

• 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.
• Thread the onion, bell peppers and chicken on the skewers.
• Heat 2 tsp oil in a pan over medium heat. Add 1 tsp 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.

TRAFFIC LIGHT CHICKEN SHISH KEBABS

Steps:

• Make the marinade by mixing all of the ingredients together in a large bowl. Spoon a third of the mixture into a smaller bowl, then cover and chill until needed. Stir the chicken into the marinade and set aside for 20 mins. Can be chilled for up to two days, covered.
• If using wooden skewers, soak them in water for 1 hr before using. Alternately thread the peppers and chicken onto the skewers until you have 6-8 kebabs. You can do this in advance if you like, and chill the kebabs until needed.
• Heat a barbecue to medium, or until a thin layer of coals has turned grey. Cook the kebabs for 10 mins, turning occasionally, until the chicken is charred and cooked through. Serve the kebabs with the reserved yogurt sauce, warmed flatbreads, chopped tomatoes and lemon wedges on the side.