Skip to content

Manjumalhi.co.uk, Indian food, recipes, tips

Narrow screen resolution Wide screen resolution Increase font size Decrease font size Default font size
Home arrow Recipes arrow Non Vegetarian 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.
Image 
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
Image
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.
 
< Prev   Next >
[ Back ]

Buy Manju's Books

Popular

Food tips

Tip no: 42
ImageUse ample ice packs to keep cool bags cool.
Read more...
 
 

Recipe Pick

Quick Chicken Dhansak
Image A Parsi or a Parsee is someone who comes from Pars, or ancient Persia, and who now resides mainly in the west coast of India. So the style of cuisine is a combination or fusion of vegetarian Gujarati and non-vegetarian Iranian cooking. A common Parsi dish is the Dhansak which traditionally is a poultry or meat dish in a gravy of pureed lentils and vegetables.
Read more...