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Home arrow Recipes arrow All Recipes arrow Low and Light Chicken Shashlik
Low and Light Chicken Shashlik Print E-mail
ImageThis is not only a great way to eat more vegetables but also have something light with no sauce. You can use other vegetables as well including mushrooms and baby corn. It’s the next best thing to tandoori chicken and a fun way of cooking chicken. This can also be done on a barbecue but make sure the chicken is cooked thoroughly and do not use the left over marinade to brush the cooked chicken with.
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Ingredients:

2 tbsp natural unsweetened yogurt
garlic cloves, crushed
1 tsp peeled and finely grated root ginger
½ tsp coarsely ground black pepper
1 tsp ground coriander
A pinch of chilli powder
1 tsp ground cumin
 

¼ tsp salt
2 tsp tomato puree
4 skinless and boneless chicken breasts, chopped into 2cm cubes
1 onion, cut into chunks
2 tomatoes, cut into quarters
1 green pepper, deseeded and cut into chunks
2 tbsp rapeseed oil
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Picture by werner Van Peppen

Preparation:

Soak 8-10 wooden skewers. In a bowl, mix together the yogurt, garlic, ginger, black pepper, coriander, chilli powder, cumin, salt and tomato puree. 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.
 
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