Best Chicken Schaschlik Recipes

CHICKEN SHASHLIK

chicken shashlik image

Chicken shashlik fix the problems with regular kebabs. Everything is done perfectly when it hits the table.

Provided by romain | glebekitchen

Categories Main

Time 3h25m

Number Of Ingredients 13

Ingredients

6 whole boneless skinless chicken thighs
1/2 batch of tandoori marinade ( - recipe link below)
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
1 tsp indian restaurant mix powder or commercial curry powder ( - recipe link below)
1 tsp kasoor methi ( - fenugreek leaves)
1/4 tsp mild kashmiri chili powder
1/2 tsp kosher salt
lemon to serve

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.

Nutrition Facts : ServingSize 4 servings, Calories 442 kcal, Carbohydrate 10 g, Protein 34 g, Fat 29 g, SaturatedFat 10 g, Cholesterol 161 mg, Sodium 1690 mg, Fiber 3 g, Sugar 3 g

CHICKEN SHASHLIK (SAUCY WITH GRAVY) - INDO-CHINESE RECIPE

Chicken Shashlik (Saucy with Gravy) - Indo-Chinese Recipe image

Chicken Shashlik is an Indo-Chinese recipe that's made with boneless chicken, bell peppers, and onion. Similar to Chicken Manchurian, this dish is coated in a sweet and spicy gravy that's bursting with flavor. This is an easy, kid-friendly weeknight dinner that can be made quickly and easily with pantry staples.

Provided by Izzah Cheema

Categories Main Course

Time 45m

Number Of Ingredients 26

Ingredients

1 lb boneless chicken breast or thighs (cut into 1" pieces (See Note 1))
1/4 cup plain, whole milk yogurt
1 tbsp Worcestershire sauce
1 tbsp soy sauce (I use gluten-free)
1 tbsp distilled white vinegar
2 tsp sugar (I use cane sugar)
1/2-1 tsp red chili flakes
1/2 tsp paprika powder
1/2 tsp ground black pepper
1 tsp sea salt
1/4 cup tomato ketchup
3 tbsp tomato paste
1 1/2 tbsp chili garlic sauce ((use 1 tbsp for less spice))
1 tbsp soy sauce
1 tsp distilled white vinegar
1/2 tsp sea salt
1/2 tsp sugar
1/4 tsp white pepper powder
1/2 cup water
2 tsp corn starch
1/4 cup neutral oil (divided)
1 tbsp minced/finely chopped garlic
1 tbsp minced/finely chopped ginger
1 small to medium red onion (chopped into 1" squares)
1 small to medium green bell pepper (chopped into 1" squares)
1 small to medium red bell pepper (chopped into 1" squares)

Steps:

In a medium bowl, combine the chicken with all the ingredients listed under 'Marinade'. Set aside.
In another medium bowl, whisk together all the ingredients listed for the 'Sauce/Gravy' and set aside.
Heat a large sauté pan with a lid over medium-high heat. Once hot, heat 3 tbsp of oil and add the garlic and ginger. Sauté for about a minute, until fragrant. Add the chicken with its marinade and stir-fry until it changes color (~3-4 min). Add 1/4 cup water and bring to a light boil.
Lower the heat to a low, cover and allow the chicken to simmer for 8-10 minutes. (Typically 8 min for breast, 10 min for thighs.) Then raise the heat to high to sauté out the excess moisture (~3-5 min). There will still be plenty of curry but the oil will start to separate from it. Transfer the chicken, including its curry, to a bowl. Cover to keep it moist and set aside.
In the same pan, heat the remaining tablespoon of oil over high heat. Add the onion, green bell pepper, and red bell pepper along with a generous pinch of salt. Cook for 3-5 minutes, until the vegetables have softened but remain crisp.
Pour the prepared sauce into the vegetables and stir for 1-2 minutes, until thickened and starting to bubble. Add the cooked chicken and allow it to cook for another 1-2 minutes, until the oil starts to shine.*(See Note 2) Taste and adjust salt and seasoning. Turn off the heat and serve hot.

Nutrition Facts : ServingSize 4 g, Calories 319 kcal, Carbohydrate 14 g, Protein 26 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 75 mg, Sodium 2105 mg, Fiber 1 g, Sugar 10 g

CHICKEN SCHASCHLIK RECIPE - (4.3/5)

Chicken Schaschlik Recipe - (4.3/5) image

Provided by Lsweetnell

Number Of Ingredients 18

Ingredients

Ingredients:
Serving size:1- 2 Kebabs - Prep time: 30 min
Cook time: 1 hour Total time: 1 hour Yield: (3-4 servings)
1 1/2 -2 lbs. Chicken Breast, cut into 1 inch chunks
2 medium size green bell peppers, cut into 1 inch chunks
1 medium Spanish or white onion, cut into 1 inch chunks
1 dozen wood skewers, soaked in water
Sauce:
1/2 cup tomato catsup or tomato sauce
3 tablespoons lemon juice ( aprox. 1 lemon)
1/4 cup brandy
2 tblsp Dijon mustard
2 tblsp Canola oil
1 tblsp paprika Sweet Hungarian or Spicy (your option)
1 teaspoons curry powder
1 teasp fresh grated ginger
1 teasp cinnamon
1 / 2 teasp nutmeg

Steps:

Note from Louise: I have made this without the ginger, cinnamon or nutmeg and it is delish. Can also use pork with this.

CHICKEN SHASHLIK

Chicken Shashlik image

Make and share this Chicken Shashlik recipe from Food.com.

Provided by roja khan

Categories Pakistani

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

500 g chicken breast fillets, diced
1 lemon, juice of
salt
1 teaspoon coarsely chopped garlic
1 teaspoon coarsely chopped gingerroot
1 teaspoon ground cumin
1 1/2 teaspoons chili powder
2 tablespoons olive oil
2 small onions, cut into quarters
2 medium capsicums, cut into 2 inch pieces
1/2 teaspoon chat masala
3 tablespoons low-fat plain yogurt

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.