Low And Light Chicken Shashlik Recipes

LOW AND LIGHT CHICKEN SHASHLIK

Steps:

• Soak 8-10 wooden skewers.
• In a bowl, mix together the yogurt, garlic, ginger, black pepper, coriander, chili powder, cumin, salt and tomato paste.
• Add the chicken and mix well, coating all the pieces. Cover and refrigerate for 2-3 hours.
• Thread the chicken on to the skewers, alternating the meat with chunks of onion, tomato and green pepper. Brush with oil, then grill for 15 minutes until cooked through and golden brown.
• To achieve the sizzling effect, heat an iron plate and then place the chicken skewers onto the plate and splash a few drops of water and oil on it.

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.

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.