Chicken Shashlik
This recipe makes a Indo-Chinese fusion appetizer where chicken is marinated in a tangy & umami marinade. Later it is grilled or oven baked until slightly charred.
© Swasthi's Recipes
Servings: 4 to 5
Ingredients
- 650 grams / 1½ pounds skinless boneless chicken thighs or breast cut to 1½ inch
- 3 tablespoon tomato paste (50 grams, or ketchup or thick yogurt)
- 1 to 1½ teaspoon smoked paprika (or use mild chili powder)
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon crushed black pepper
- 1 teaspoon sea salt (adjust to taste)
- 1½ tablespoon grated garlic (25 grams or paste/ pressed or 1 teaspoon garlic powder)
- 2 tablespoons lemon juice (30 ml or 1 tbsp vinegar)
- 2 tablespoons extra virgin olive oil (30 ml or melted unsalted butter)
- 1 teaspoon soya sauce (optional or tamari)
Veggies
- 1 large red onion (250 grams, dice to same size as chicken, layers separated)
- 2 to 3 cups bell peppers (250 grams, diced to same size as chicken, any color or use mixed)
Instructions
- Add tomato paste, paprika/chili powder, cumin powder, garam masala, black peper, salt, garlic, soya sauce (optional), lemon juice and olive oil to a mixing bowl. Mix well and taste test to adjust salt and heat levels.
- Stir in the chicken and mix well. Cover and rest for 12 hours in the refrigerator, a minimum of 4 hours is required.
- If using wooden skewers, soak them for 30 mins to prevent burning.
How to make Chicken Shashlik
- Prepare a baking tray with foil, for easier clean-up & place a greased wire rack over it. Preheat oven to 460 F/ 240 C for at least 15 mins.
- Mix in the prepared veggies into the chicken marinade. Thread the onions, bell peppers and chicken alternately on to skewers.
- Place on the wired rack and bake for 16 mins, turning them at 10 mins mark. Move the tray to the top rack and broil for 3 to 4 mins, until slightly charred. They are done when your meat thermometer reads 165F / 74C.
- I like to brush hot chicken shashlik with lemon juice, followed by olive oil to prevent drying out.
- Serve hot with garlic yogurt dip as a appetizer or with yellow turmeric rice & cucumber raita.
Nutrition
Calories: 302kcal | Carbohydrates: 10g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 154mg | Sodium: 921mg | Potassium: 723mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2257IU | Vitamin C: 81mg | Calcium: 41mg | Iron: 3mg
