Chicken Shashlik Recipes

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

Ingredients

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

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

Ingredients

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

Ingredients

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.

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