Chiken Shashlik

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Ingredients

Tomatoes cut in cubes
Onions cut in cubes
Green & Red Bell pepper/Capsicum cut in cubes
1½ kg boneless chicken thighs
For marination:
1 tea spoon Ginger and garlic paste
1 ½ teaspoon salt
1 table spoon Tabasco pepper sauce
5 table spoon full Tomato sauce
3 table spoon full Barbecue sauce
1 table spoon full Fine whole grain mustard sauce

How to make Chiken Shashlik

METHOD:

If using bamboo skewers then soak them in water for 4-6 hrs so that they will not catch fire on the bbq.
Cut chicken in large cubes.
Marinate chicken in all the ingredients of marination for 5-6 hrs and keep it in fridge.
When you want to do bbq then prepare the vegetables.
cut big cubes of onions, tomatoes and bell pepper/capsicum
remove the seeds and pulp of tomatoes and bell pepper/capsicum.
now put these on skewers in such a way that each chicken pieces have vegetables on both sides, start with chicken then

tomato, onion and then bell pepper and then chicken... so on
don't place all of these very tightly on the skewers, put them loosely.
light the bbq ahead of time so that its nicely hot.
keep applying oil while on bbq, and first cook it on high heat.
when pink juices stop dripping, and the color of the chicken changes, its ready
serve with chatni
notes:
- while measuring the sauces fill the spoon until the sauce drips from it.
- thigh pieces are preferred over breast pieces for BBQ as later get dried up.
- there are two purposes of applying oil on the meat while on BBQ, first it will
keep it moist and second when the oil drips on flame it rises and sudden
high heat seals the pores of meat and juices are sealed inside.. so the BBQ
remains juicy.
- if BBQ is prepared on low heat for a longer time, the meat will get dried up.
- to prepare ginger garlic paste, take 2 parts of garlic and one part of ginger.or
use Shaan ready made paste.

Posted By: aliya,

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