Chicken Shashlik | Shashlik Recipe || How to Make Chicken Shashlik with step-by-step photos
Chicken Shashlik is basically like a shish kebab, which translates to skewered meat, and is a dish that was popular in central and South Asia. Shish were generally made using chunks of lamb, but chicken kebabs have become just as popular. This has a slight Chinese-style twist to the marinade with the use of soy. This dish, it's all about balancing the sweet, sour, salt, and chili flavors.
I love finding out about the history of dishes, and like most food that travels across the world, this picked up little adaptations along the way. Once it touched the shores of Pakistan, it was transformed into a curry dish as well as a skewered BBQ-style dish.
I love finding out about the history of dishes, and like most food that travels across the world, this picked up little adaptations along the way. Once it touched the shores of Pakistan, it was transformed into a curry dish as well as a skewered BBQ-style dish.
Me, I like the kebab style more and love to cook the kebabs on the BBQ, just as it was intended to be cooked to get the delicious smoky flavor. However, if you want to turn this into a curry too, I will also go through the method for how you can make the masala sauce. so let's begin.....
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Take all ingredients and prepare all veggies for shashlik
Make cubes of chicken
Firstly soak all wood sticks in the water for a half-hour
Take a large
bowl put chicken boneless, and marinade with spices mix them well and keep in the refrigerator for around ½ hour
Once you are ready to cook, skewer alternate pieces of the vegetables and meat onto the skewers, repeat it again, and fill your all skewers in the same manner
Heat the grill pan and apply little oil over it, Now place shashlik sticks on the grilled pan cover it and cook each side for about 5 minutes on low-medium flame then turn over after 5 minutes and cover it again let it cook another side
Now transfer it to the plate and keep it aside you can have it without gravy it is ready to eat
Place a saucepan on the stove add oil heat it well, Then add crushed garlic and saute it for 30 seconds, then add tomato puree with all ingredients with a half cup of water bring it to a boil then, keep stirring continuously until the sauce gets thick
Remove from flame and transfer to the serving dish with a shashlik stick
Shashlik is basically like a shish kebab, which translates to skewered meat, and is a dish that was popular in central and South Asia
Ingredients For Shashlik:
- 500g, chicken boneless thigh piece
- 1 medium, onion cut into cube-shaped
- 1 medium, capsicum cut into cube-shaped
- 1 large, red tomato cut into cube-shaped
- ½ tsp, red chili powder
- 1 tsp, black pepper
- I tsp, ginger garlic paste
- 1 tsp, dark soya sauce
- 1 tsp, white vinegar
- Oil as required
- Salt to taste
- 3-4, skewers or as needed
Ingredients for Sauce:
- 4 tbsp, tomato puree
- 2 tbsp, ketchup
- 1 tbsp, lemon juice optional
- ½ tsp, garlic chopped
- ½ tsp, red chili powder
- 1 tsp, black pepper
- 1 tsp, dark soya sauce
- 1 tsp, white vinegar
- salt to taste
How to Make Chicken Shashlik Recipe?
- Take a large bowl put chicken boneless, and marinate with ginger garlic, lemon juice, black pepper, salt, soya sauce, and red chili powder then mix them well
- Keep in the refrigerator for around ½ hour
- Now take 1 skewer stick then thread the chicken, onion, capsicum, and tomato repeat it again and fill your all sticks in the same manner
- Once you are ready to cook, skewer alternate pieces of the vegetables and meat onto the skewers
- Repeat it again and fill you're all your skewers with the same process
- Heat a grill pan and apply little oil over it
- Now place shashlik sticks on a grilled pan cover it and cook each side for about 5 minutes on low-medium flame then turn over after 5 minutes and cover it again let it cook another side
- Now transfer it to the plate and keep it aside you can have it without gravy it is ready to eat
- Place a saucepan on the stove add oil heat it well
- Then add crushed garlic and saute it for 30 seconds
- Then add tomato puree, ketchup, white vinegar, black pepper, red chili powder, salt soya sauce, and half a cup of water bring it to a boil then
- Keep stirring continuously until the gravy gets thick
- Remove from flame and transfer to the serving dish with a shashlik stick
- Now ready to serve with egg fried rice, chicken fried rice, or any type of plain rice
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