Chicken Shashlik
If you’re planning a picnic or outdoor party soon, you can impress your guests will a platter of chicken shashlik. This dish, also known as shish kebab, is perfect for enjoying outdoors since the meat is grilled on a stick and easy to transport. Once you learn how to make chicken shashlik, you’ll have an easy but impressive recipe under your belt that will wow your friends and family. Here are a few tips to keep in mind.
Gather Your Ingredients
For this recipe, you’ll need:
- chicken thighs
- tandoori marinade
- red pepper
- green pepper
- onion
- garlic ginger paste
- vegetable oil
- tomato paste diluted with water
You’ll also need a spice mix for the vegetables that includes curry powder. Don’t forget the fenugreek leaves, Kashmiri chili powder, and kosher salt. You’ll also need a few lemon wedges once you’re ready to grill the dish.
Prepare the Meat and Veggies
Use the tandoori seasoning mix to marinate the chicken for about three hours. Add the lemon juice to the chicken right before placing it on the grill. Soak the skewers in water for half an hour and set the grill to medium-high heat. You should start your chicken on indirect heat then move the meat to direct heat near the end of cooking.
Skewer three chicken thighs on two skewers positioned side by side. It’s best to fold the chicken in half so you’ll have six layers of meat for each pair of skewers.
Grill the chicken over indirect heat for around 25 minutes. After 15 minutes, chicken the internal temperature of the meat. Once the chicken is at 160F, char the chicken over direct heat.
To make the peppers and onions, heat vegetable oil in a skillet over medium heat. Add the ginger-garlic paste to the veggies and stir occasionally until the sizzle is faint (about a minute). Turn the heat to low and sprinkle in the spice mix. Cook the veggies and spices for about half an hour, stirring constantly.
Stir in the tomato paste and water mixture and turn the heat back up to medium, stirring often. Add the onions and peppers, stirring every minute for around 15 minutes. The vegetables should be soft. Take the veggie mixture off the heat and check on the chicken.
When the chicken is done, allow it to rest for a few minutes and heat up the vegetable mix. Serve the chicken over the onion and pepper mixture. Squirt some fresh lemon juice over the top to brighten up the flavors. This dish makes a delicious outdoor meal, and you can serve it with Indian flatbread, which makes it easy to enjoy the chicken and veggies together.
FAQ
These dishes both have a combination of hot and sweet Indo-Chinese flavors. However, the chicken is prepared in different ways. Manchurian is covered in batter and deep-fried and Shashlik is stir-fried with gravy or grilled.
Shashlik is a picnic food that is often enjoyed in various parts of Central Asia, as well as Russia and the Caucasus. This dish is also known as shish kebab and is made of marinated meat, grilled over hot coals. This dish has been a part of Asian cuisine for thousands of years and was even popular with the ancient Romans.
It takes about 45 minutes to complete a chicken shashlik recipe. Some variations of this dish take up to four hours, but this includes slow-cooking, slow-roasting, or marinating the chicken.
If the gravy for your shashlik is too runny, combine a small amount of water with flour or cornstarch to form a paste. Whisk the paste into the gravy, stirring rapidly over low heat to evenly distribute the thickening agent.
Adding some dairy to the gravy, such as butter or sour cream, can reduce the spiciness of the chicken. If you prefer not to add dairy to the dish, you can add some cubed potatoes to the chicken to absorb some of the spicinesses. This trick can also make the meal more filling.
