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 is 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.....
If you have tried this Chicken Shashlik, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.
Take all ingredients and prepare all veggies for shashlik.
Make cubes of chicken.
Firstly, soak all wood sticks in the water for half an hour.
Take a large
bowl, put chicken boneless in it, and marinate 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 all skewers in the same manner.
Heat the grill pan and apply a little oil to it. Now place shashlik sticks on the grill, cover and cook each side for about 5 minutes on low-medium flame, then turn over after 5 minutes and cover it again, let it cookfor another side
Now transfer it to the plate and keep it aside. You can have it without gravy; it is ready to eat.t
Place a saucepan on thestoe, ve add oil, and 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, then bring it to a boil, then keep stirring continuously until the sauce thickens.ck
Remove from the 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 in it, 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 all your sticks in the same manner.
- Once you are ready to cook, skewer alternate pieces of the vegetables and meat onto the skewe.rs
- Repeat it again and fill all your skewers with the same process
- Heat a grill pan and apply a little oil to it
- Now place shashlik sticks on a grilled pan,n cover, and cook each side for about 5 minutes on low-medium flame,e then turn over after 5 minutes and cover it again, and let it cookfor another si.de
- 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, and 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, light soya sauce, and half a cup of water. Bring it to a boil, then
- Keep stirring continuously until the gravy gets thick
- Remove fromthe 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
Not be duplicated, rewritten, or published without permission- Thank you!
Have you any doubts about this blog kindly let me know
EmoticonEmoticon