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Chicken Shashlik (Kebab)

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Chicken Shashlik (Kebab)


500g Chicken Breasts
4 Onions
4 Peppers
2 Tbsp Worcestershire Sauce
2 Tbsp Vinegar
1 tsp Red Chilli Powder
1 tsp Garam Masala
1 tsp Coriander Powder
1 tsp Salt
For The Sauce
4 Tomatoes
2 Cloves Of Garlic
2 Tbsp Vinegar
2 Tbsp Sugar
2 Tbsp Tomato Sauce
2 Tbsp Worcestershire Sauce
1 tsp Red Chilli Powder
Salt to taste
1 Tbsp Cornflour
2 Tbsp Vegetable Oil


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 10-15 minutes.

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. Even a heavy based frying pan would do if you don’t have a grill. Slightly grease it. Thread the chicken and vegetable cubes on skewers or throw straight onto the grill or skillet. Turn occasionally. Cook till done and charred on outside. About 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.


Back to The Smokin Monkey Cook Book

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