Chicken Shashlik Kebabs Recipe
Delicious spicy Indo-Chinese chicken shashlik kebabs featuring a wonderful marinade packed with flavours that cook under the grill (broiler) in around 15 minutes!
Servings 2 Servings
Calories 512kcal
Ingredients
- 400 g Chicken Breast 14oz
- 1 Medium Red Onion 150g
- 1 Red Pepper
- 1 Green Pepper
- 1 tablespoon Melted Ghee
For the Marinade:
- 1 tablespoon Natural Yoghurt
- 2 tablespoon Tomato Ketchup
- 2 tablespoon Dark Soy Sauce
- ½ tablespoon English Mustard
- 1 teaspoon Garam Masala
- 1-2 teaspoon Kashmiri Chilli Pepper
- ½ teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Flakes
Instructions
- Mix together all of the ingredients for the marinade.
- Cut the chicken into a 2.5cm (1") dice and then add it to the marinade, mix well and then refrigerate for at least an hour (up to 8 hours).
- Half an hour before you are ready to cook, soak your bamboo skewers in water.
- Remove the stalk and seeds from the peppers and cut them into a 2-2.5cm (¾-1") dice.
- Peel the red onion and cut it into a 2-2.5cm (¾-1") dice.
- Heat your grill (broiler) as hot as it will go.
- Melt the ghee in your smallest saucepan on the stove or in a bowl in the microwave.
- Thread the chicken and vegetables onto the skewers, alternating between meat and veggies. This will need 6 fairly regular-sized bamboo skewers (15cm or 6")
- Brush the kebabs with the melted ghee.
- Place the kebabs onto a grill tray and cook under a fiercely hot grill and cook for 6-8 minutes, then flip and repeat for another 6-8 minutes.
- Check that the chicken has reached at least 73°C or 165°F before serving.
Nutrition
Serving: 1 | Calories: 512kcal | Carbohydrates: 21g | Protein: 82g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 213mg | Sodium: 1281mg | Fiber: 3g | Sugar: 11g
