Charcoaled Chicken Shashlik Recipe

CHARCOALED CHICKEN SHASHLIK min
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Ingredients:

  • Chicken boneless, cut into medium cubes 600gm
  • Salt to taste
  • Black pepper crushed ½ tsp
  • Shangrila Worcestershire sauce 3 tbsp
  • Shangrila soy sauce 1/4C
  • Shangrila vinegar 2tbsp
  • Shangrila hot sauce ¼ cup
  • Garlic powder 1tsp
  • Mustard paste 2tbsp
  • Oil 4tbsp
  • Capsicum 2-3large size, cut into cubes
  • Tomates 4- 5 large size, cut into cubes
  • Onion 4 large size, cut into cubes
  • Wooden skewers as required
  • Oil for cooking
  • Charcoal pieces 2no
  • Chicken boneless, cut into medium cubes 600gm
  • Salt to taste
  • Black pepper crushed ½ tsp
  • Shangrila Worcestershire sauce 3 tbsp
  • Shangrila soy sauce 1/4C
  • Shangrila vinegar 2tbsp
  • Shangrila hot sauce ¼ cup
  • Garlic powder 1tsp
  • Mustard paste 2tbsp
  • Oil 4tbsp
  • Capsicum 2-3large size, cut into cubes
  • Tomates 4- 5 large size, cut into cubes
  • Onion 4 large size, cut into cubes
  • Wooden skewers as required
  • Oil for cooking
  • Charcoal pieces 2no

Instructions:

1. Marinate chicken cubes with Worcestershire sauce, soya sauce, hot sauce, vinegar, garlic powder, salt, pepper, oil and mustard paste. Leave for 25min.

2. Arrange vegetable and chicken pieces in wooden skewers, beginning with meat alternating with one piece of cubed vegetable and ending with the chicken cube.

3.  Complete all the skewers the similar way.

Heat oil in a pan, arrange prepare Shashlik sticks in the pan, sear and cook all over ad few drops of water. Cover and leave to cook 3-4min more.

4. Heat charcoal till red hot. When all the skewers are done, arrange a piece of an aluminum foil over prepared chicken sticks. Place the red hot charcoal pieces on it, pour some oil droplets on it, and cover till smoke subsides.

All smoke subsides. Serve hot with steamed rice and Shashlik sauce.

Shashlik Sauce

  • Shangrila tomato ketchup 1/2C
  • Shangrila hot sauce 1/4C
  • Shangrila white vinegar 2tbsp
  • Sugar 1/2tbsp
  • Shangrila soy sauce 3tbsp
  • Salt and crushed pepper to taste
  • Garlic cloves chopped 2
  • Oil 2-3tbsp for cooking
  • Mustard paste 1½ tbsp
  • Water 1/2c
  • Crushed red chilies 1 tsp

Method:

Heat oil, sauté garlic when garlic releases aroma, add all the sauces, spices and steamed rice, mix all very well. When bubbling boil add crushed red chilies. Stir, serve hot with Shashlik and steamed rice.

Tips from Chef Maida

Shashlik sauce if gets thicken add some water cook enough to get droppable consistency. 

After adding water in the end check the seasonings. If required more salt and pepper add it.

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