How to make Chicken Shashlik at home?

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How to make Chicken Shashlik at home?

How to make Chicken Shashlik at home?

Chicken Shashlik is the perfect way to bring chicken tikka to an epic scale. Tandoori chicken topped with Indian-style spiced onions, green peppers, and red peppers. Simple ingredients. Exquisite flavor.

Chicken shashlik is a delicious appetizer recipe that is often served in restaurants. Usually served over rice, sometimes with noodles, it is a complete meal in itself. If you want to make chicken Shashlik at home, you can try the following recipe with simple and easy steps. This recipe is easy to make at home with easily available ingredients. Always use fresh chicken for the best results. For best results, it is important to marinate this dish with spices from time to time.

Ingredients for Chicken Shashlik

Chicken Shashlik

6 whole boneless skinless chicken thighs
1/2 batch of tandoori marinade – recipe link below
1 red pepper – cut into 1 inch pieces
1 green pepper – cut into 1 inch pieces
1 onion – cut into 1 inch petals (one onion layer thick)
1 Tbsp garlic ginger paste
3 Tbsp vegetable oil
1 Tbsp tomato paste diluted with 2 Tbsp water

Spice Mix (for the vegetables)

1 tsp curry powder
1 tsp kasoor methi – fenugreek leaves
1/4 tsp mild Kashmiri chili powder
1/2 tsp kosher salt
lemon to serve

How to make Chicken Shashlik step by step

Marinate the chicken in the tandoori marinade for around 2-3 hours. Just before grilling, squeeze in the lemon juice.

Soak 4 skewers for 30 minutes in water.

Prepare your grill for indirect medium-high heat. You will start your chicken on indirect heat and finish it on direct heat.

Skewer three entire chicken thighs on two parallel skewers. Fold the chicken thigh in half so that each skewer pair has 6 layers of chicken.

Grill for about 25 minutes over indirect heat.

After 15 minutes, check the interior temperature.

When the temperature reaches 160°F, begin softly charring the chicken over direct heat.

How to make spice mix (for the vegetables) step by step

Warm the vegetable oil in a skillet over medium heat.

Cook, stirring regularly, until the sizzling diminishes after adding the garlic ginger paste (about a minute).

Reduce the heat to low and stir in the spice mixture. Cook for about 30 seconds, stirring constantly.

Return the heat to medium and constantly whisk in the diluted tomato paste.

Cook for approximately 15 minutes, stirring every minute or so, with the peppers and onions. You want the onions and peppers to be tender. When done, turn off the heat and tend to your chicken.

Allow the chicken to rest for a few minutes while you prepare the onion/pepper mixture.

Serve the chicken on top of the onions.

Squeeze some lemon juice on top. That brightens everything up and ties everything together.

Serve it with rice or naan bread.

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