Chicken Shashlik / Chicken Barbeque
- Ginger and garlic
- Olive oil
- Green chilies
- White pepper
- Black pepper
- Baking Powder
- Take 500 g of chicken breast pieces in sort of a block form.
- In a separate bowl add in a tsp of white pepper, a tsp of black pepper, half tbsp of fresh ginger and garlic paste, a tsp of baking powder, a tsp of red pepper, 15 ml of olive oil, 7 g of roasted and crushed cumin seeds and 7 g of salt or to taste. Thereafter, mix and add in chopped or crushed green chilies, (add in cheese & melted unsalted butter if desired) and 1 tbsp of apple cider vinegar, 34 g of yogurt, 5 g of ground almonds and finally mix well to incorporate the ingredients.
- Next Add in the chicken pieces and then let it rest and marinate for 3 to 5 hours in fridge.
- Blended mixture of chilies, green onion, mint, lemon juice and coriander can also be added to the mixture.
Cooking method 1: in pan and/ or oven, air fryer
Then on a pan placed on heat, brush some 34 ml of coconut oil evenly and place the marinated chicken pieces on it and cook until done and an appropriate temperature is reached.
Cooking Method 2: BBQ
Get the marinated chicken breast pieces on the skewers, lightly brush them with olive oil and vinegar, if required. Place them on the heated grill and cook on both sides until tender.
Finally, top it off or serve with blended sauce of some green chilies, mint, coriander, ginger, (mayonnaise or cream if required) and some butter mixed together with a smooth consistency.
Grill the chicken skewers along with pieces of onion, tomatoes and capsicum. Serve with barley bread or on a bed of cooked rice.