CoCoCabana Posted March 14, 2018 Share Posted March 14, 2018 Tonight I wanted to recreate a childhood favourite from when I visited Germany as a Boy Scout ( sniggers accepted) . I think it was my first ever spicy food and the German family with whom I was staying were surprised I wasn't up all night. I recall the flavours of paprika , tomato and onions and 'heat' . So some relatively box standard Shashlik ( means skewered meat in many East European and Near East languages) were indirect grilled for an hour before a quick finishing sear. The back ones were rubbed with smoked paprika and salt , the front ones 'naked'. For the sauce I used half a Tsp regular Paprika powder , half a Tap smoked Paprika powder , turned into a rich tomato based purée and almost Caremalised sweet white onions. For the heat some chilli flakes and then just simmered so the ingredients got to know each other . Very happy with the outcome and the dredging up of fond memories at the ' Schnellimbiss' in Essen Borbeck . ill do this again and if I have more time will smoke the shashlik and the sauce to really jazz it up. 1 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted March 15, 2018 Share Posted March 15, 2018 Shashlik is one of my favorite things to order from our local Indian Takeaway. Nothing wrong with being a Boy Scout, that’s where I first learnt to cook on an open fire (not sure you would be allowed these days, health & safety and all that). Went to Osnabruck on two exchanges, supposedly to learn German, but everyone wanted to speak English! This is my Chicken Shashlik recipe. 500g Chicken Breasts4 Onions4 Peppers2 Tbsp Worcestershire Sauce2 Tbsp Vinegar1 tsp Red Chilli Powder1 tsp Garam Masala1 tsp Coriander Powder1 tsp SaltFor The Sauce4 Tomatoes2 Cloves Of Garlic2 Tbsp Vinegar2 Tbsp Sugar2 Tbsp Tomato Sauce2 Tbsp Worcestershire Sauce1 tsp Red Chilli PowderSalt to taste1 Tbsp Cornflour2 Tbsp Vegetable Oil Directions: Cut chicken, onions, tomatoes and bell peppers into medium sized cubes. Mix Worcestershire sauce, vinegar, red chilli powder, garam masala, coriander powder and salt in a big mixing bowl. Toss in the chicken and vegetables. Set aside to marinate for as long as possible. Meanwhile prepare the sauce. Chuck all the ingredients of the curry ( except oil and corn flour) into the blender. Make a smooth paste. Heat oil in a deep frying pan. Add the tomato paste to the pan. Let it bubble and simmer for 5-7 minutes or till the tomatoes don’t taste raw any more. Dilute corn flour with a little water and add to the curry. Cook another 2-3 minutes, keep stirring till the sauce thickens slightly. Remove from heat, cover and keep warm. Heat your outdoor grill or Tandoor Oven. Thread the chicken and vegetable cubes on skewers. Cook till done and charred on outside. 12-15 minutes. Serve on a pre-heated hot plate/sizzling dish or over a bed of steamed rice. Pour the sauce over chicken and vegetables cubes before serving. 1 Quote Link to comment Share on other sites More sharing options...
valve90210 Posted March 15, 2018 Share Posted March 15, 2018 Another recipe I'll be adding to my list to produce this summer, Sounds delicious!! 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted March 15, 2018 Share Posted March 15, 2018 1 hour ago, valve90210 said: Another recipe I'll be adding to my list to produce this summer, Sounds delicious!! Will have to post the recipe in Chicken Section. 2 Quote Link to comment Share on other sites More sharing options...
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