Chicken Shashlik Recipes

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CHICKEN SHASHLIK



chicken shashlik image

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

6 whole boneless skinless chicken thighs
1/2 batch of tandoori marinade ( - recipe link below)
1 red pepper ( - cut into 1 inch pieces)
1 green pepper ( - cut into 1 inch pieces)
1 onion ( - cut into 1 inch petals (one onion layer thick))
1 Tbsp garlic ginger paste
3 Tbsp vegetable oil
1 Tbsp tomato paste diluted with 2 Tbsp water
1 tsp indian restaurant mix powder or commercial curry powder ( - recipe link below)
1 tsp kasoor methi ( - fenugreek leaves)
1/4 tsp mild kashmiri chili powder
1/2 tsp kosher salt
lemon to serve

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



Chicken Shashlik Recipe (Video) | Shashlik Kebab image

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.

Provided by Preeti

Categories     Appetizer     Side Dish     Starter

Time 30m

Number Of Ingredients 13

2 chicken breast (cut into 1-inch cubes)
1 green bell pepper (cut into 1-inch cubes)
1 red bell pepper (cut into 1-inch cubes)
1 onion (cut into 1-inch cubes)
1 tbsp ginger-garlic paste
1 tsp Kashmiri red chili powder + 1/2 tsp spicy red chili powder
1/2 tsp Tandoori chicken masala (or use garam masala)
salt to taste
1 tbsp lemon juice (or vinegar)
1 tsp soy sauce
1 tbsp tomato sauce
1 tbsp oil
5 skewers

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



Chicken Shashlik image

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

500 g chicken breast fillets, diced
1 lemon, juice of
salt
1 teaspoon coarsely chopped garlic
1 teaspoon coarsely chopped gingerroot
1 teaspoon ground cumin
1 1/2 teaspoons chili powder
2 tablespoons olive oil
2 small onions, cut into quarters
2 medium capsicums, cut into 2 inch pieces
1/2 teaspoon chat masala
3 tablespoons low-fat plain yogurt

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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