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Chicken shashlik is a great way to kick your chicken tikka up a big notch. Tandoori chicken on a bed of Indian spiced onion, green and red pepper. Simple ingredients. Explosive flavours.

I don’t get the fascination with the mixed kebab. Put some meat, peppers and onions on a stick. Throw it on the grill. Expect it to work out. Madness. More like meat done right. Vegetables way underdone. Or worse. Bone dry meat and edible vegetables. Makes no sense. None at all. Complete mystery to me.

Restaurant style chicken shashlik explodes with Indian flavours.

Why not deconstruct? Cook the meat and vegetables separately so everything is perfect? Why not go a step further? Why not grill the meat?¬†Cook up the vegetables in a mess of spice on the stove? That’s how they do it in restaurants. How you should do it at home.

That’s exactly what this chicken shashlik is about. The chicken tikka is grilled until it’s done perfectly. The vegetables are sizzled up in Indian spices. The two don’t see each other until they hit the plate.

Eat this like it was a kebab. A piece of chicken. A pepper. Some onion. All in one unbelievable bite of chicken shashlik done right. Like fajitas came to your local Indian restaurant.

Restaurant style chicken shashlik explodes with Indian flavours.

chicken shashlik
 
Prep time
Cook time
Total time
 
Chicken shashlik fix the problems with regular kebabs. Everything is done perfectly when it hits the table.
Author:
Recipe type: main
Cuisine: indian
Serves: 4
Ingredients
Chicken shashlik
  • 6 whole boneless, skinless chicken thighs
  • ½ batch of tandoori marinade
  • 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
  • 1 tsp indian restaurant mix powder or commercial curry powder
  • 1 tsp kasoor methi
  • ¼ tsp mild kashmiri chili powder
  • ½ tsp kosher salt
  • lemon to serve
Instructions
  1. Marinate the chicken for about 2-3 hours in the tandoori marinate. Add the lemon juice right before grilling.
  2. Soak 4 skewers in water for 30 minutes.
  3. 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.
  4. 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.
  5. Grill over indirect heat for about 25 minutes.
  6. Check internal temperature after 15 minutes.
  7. When you hit 160F start lightly charring the chicken over direct heat.
Peppers and onions
  1. Heat the vegetable oil over medium heat.
  2. Add the garlic ginger paste and cook, stirring constantly until the sizzles subsides (about a minute).
  3. Reduce heat to low and add the spice mix. Cook, stirring constantly, for about 30 seconds.
  4. Stir in the diluted tomato paste and turn the heat back to medium, stirring constantly.
  5. Add the peppers and onions and cook, stirring every minute or so, for about 15 minutes. You want the onions soft and the peppers pretty soft. Turn off the heat when you get there and tend to your chicken.
  6. Once the chicken is done, let it rest briefly while you heat up the onion/pepper mix.
  7. Serve the chicken over the onions.
  8. Squirt a bit of lemon juice over top. That really brightens things up and brings everything together.
  9. This goes great with Indian flatbread - think Indian fajitas...

 

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