Chicken Shashlik Recipes
CHICKEN SHASHLIK
Chicken shashlik fix the problems with regular kebabs. Everything is done perfectly when it hits the table.
Provided by romain | glebekitchen
Categories Main
Time 3h25m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 4 servings, Calories 442 kcal, Carbohydrate 10 g, Protein 34 g, Fat 29 g, SaturatedFat 10 g, Cholesterol 161 mg, Sodium 1690 mg, Fiber 3 g, Sugar 3 g
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.
CHICKEN SHASHLIK
Make and share this Chicken Shashlik recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 244.4, Fat 8.8, SaturatedFat 1.5, Cholesterol 72.9, Sodium 101.7, Carbohydrate 10.5, Fiber 2, Sugar 5.4, Protein 30.5
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