Russian Chicken Shashlik Food

RUSSIAN SHASHLIK

Steps:

• Trim away all fat from meat. Cut into 2 inch chunks. Place in small bowl together with onion, garlic, shallot, parsley, cayenne pepper and pomegranate juice. Cover and refrigerate overnight. Remove meat from marinade and pat dry. Skewer the meat, using four substantial skewers. Brush with oil. Broil under very high heat, turning often until done. Some prefer it slightly pink (12 minutes). Well done will take about 20 minutes. Remove from skewers and serve on a heated plate with Kasha. VARIATIONS: Include 2 green peppers cut into 12 chunks, 4 tomatoes cut into quarters, and 4 small, white onions, peeled and cut in half. Skewer alternate chunks of vegetable and meat chunks. Proceed according to recipe.

RUSSIAN SHASHLIK WITH RHUBARB SAUCE

Steps:

• Grate the onion and crush the garlic cloves, then put in a bowl with all the shashlik ingredients except the lamb and half the olive oil, and mix together. Put the lamb in the mixture, turning it with your hands, then cover with cling film and put in the fridge to marinate for a few hours or overnight.
• For the rhubarb sauce, put the vinegar and sugar in a pan and bring to the boil, stirring a little to help the sugar dissolve. Add the cinnamon and ginger, and simmer for 10 mins. Add the onion and continue to simmer, uncovered, for 10 mins. Add the rhubarb and simmer gently for about 4 mins more or until the rhubarb is only just tender. Don't overcook the fruit as you want the pieces to remain intact. Add the mint and leave to cool. The mixture will thicken a little more.
• Lift the lamb out of the marinade, shaking off the excess. Thread the meat onto skewers. Brush a griddle pan with some of the remaining oil and cook the skewers, seasoning them well and turning for 5-7 mins until brown all over - you may have to do this in batches. Serve with the rhubarb sauce, flatbreads and yogurt.

RUSSIAN CHICKEN SANDWICH

Steps:

• Grill (or Broil)the chicken breasts just until done.
• Toast the buns.
• Spread mayo on the buns.
• On the top bun place lettuce, tomato and onion.
• Place two slices of bacon on each breast and top with the cheese slice.
• Place the chicken under the broiler just until the cheese is melted.
• Transfer to the buns and serve with Russian dressing drizzled over the meat.

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.