Chicken Shashlik Food

CHICKEN SHASHLIK

Steps:

• Marinate the chicken for about 2-3 hours in the tandoori marinade. Add the lemon juice right before grilling.
• Soak 4 skewers in water for 30 minutes.
• Prepare your grill for medium-high indirect heat. You will start your chicken on indirect heat and then move it over direct heat at the end.
• Skewer 3 whole chicken thighs on two skewers set up side by side. Fold the chicken thigh in half so you have 6 layers of chicken per skewer pair.
• Grill over indirect heat for about 25 minutes.
• Check internal temperature after 15 minutes.
• When you hit 160F start lightly charring the chicken over direct heat.

CHICKEN SHASHLIK

Steps:

• Dice the chicken in cubes.
• Put Lemon Juice and salt on the chicken and fold well and set aside.
• Take the garlic, ginger, cumin, turmeric and chili powder in an electric blender.
• Add yogurt and blend it to a smooth paste.
• Add this to the chicken and leave for two hours or preferably overnight.
• Place the chicken in a pan and fry it over a high heat by adding some oil on the pan.
• Lower the heat and let the chicken cook till tender.
• Take another fry pan and heat some oil.
• Fry the onions over a medium heat until well browned.
• Add the capsicum and fry for a further 4 minutes on low/medium heat.
• Add this mixture to the cooked chicken.
• Sprinkle chaat masala on it and serve it hot.

UKRAINIAN SHASHLYK

Steps:

• Remove the bone and skin from the meat and cut off excess fat.
• Cut the meat into 1x2 inch pieces and put them into a bowl.
• Combine all the ingredients, pour over the meat, and mix thoroughly.
• Cover and let the mixture stand for 2 hours or longer at room temperature to marinate and tenderize the meat.
• This is very important for successful results.
• Drain the meat and pat dry each piece very thoroughly to prevent sputtering during cooking.
• Save the marinade for tenderizing roasts.
• Arrange the meat cubes on a skewer.
• Brush the filled skewers very generously with cooking oil.
• Place the skewers under the broiler close to strong heat.
• Turn the skewers every few minutes and baste frequently with cooking oil or with the fat that drips into the pan.
• Total broiling time will be about 12 minutes.
• Slip the meat off the skewers onto a hot plate and season with salt and pepper.
• When steamed rice is used, place the shashlyk over it and garnish attractively.
• Serve at once.

LOW AND LIGHT CHICKEN SHASHLIK

Steps:

• Soak 8-10 wooden skewers.
• In a bowl, mix together the yogurt, garlic, ginger, black pepper, coriander, chili powder, cumin, salt and tomato paste.
• Add the chicken and mix well, coating all the pieces. Cover and refrigerate for 2-3 hours.
• Thread the chicken on to the skewers, alternating the meat with chunks of onion, tomato and green pepper. Brush with oil, then grill for 15 minutes until cooked through and golden brown.
• To achieve the sizzling effect, heat an iron plate and then place the chicken skewers onto the plate and splash a few drops of water and oil on it.