Shashlik chicken tikka with chicken and vegetables is a must!
This shashlik chicken tikka from my cookbook ‘The Curry Guy BBQ’ has had fantastic feedback. These chicken tikka are marinated in a delicious red sauce with crunchy vegetables.
Grilling the kebabs over an open fire gives the chicken tikka and vegetables an amazing smoky char that people just seem to love. I sure do. So why wait a minute longer. Make these shashlik chicken tikka today and enjoy a barbecue feast like no other.
So easy and so good too. Chicken shashlik is a good one!
What is shashlik chicken tikka?
Definitely a different kind of chicken tikka. No yoghurt is used at all in the marinade. This is a sweet and sour recipe that also uses ketchup and soy sauce.
That soy sauce is a Chinese influence and it goes so well with the other ingredients. The kebabs are grilled with vegetables. Use those I suggest or experiment with what you have fresh and on hand.
How long does the chicken tikka need to marinate?
As there is no yoghurt in the marinade, the chicken really should not marinate long. The vinegar in the marinade will start to cure the meat.
You can get away with cooking these immediately and you can let them marinate for up to two hours if more convenient.
Step by step photographs…
Get all your ingredients together before starting. It’s much easier that way.
Place all of the marinade ingredients in a mixing bowl.
Whisk to combine. It should look something like this.
Oops, forgot the coriander (cilantro).
Add the chicken and vegetables and ensure they are evenly coated with the marinade. Marinate while you fire up you barbecue.
Skewer it all up as shown.
If you like this Shashlik recipe, you might like to try some of these too…
Afghan Chicken
Pakistani Chicken Kebab
Soola Chicken Tikka
Shashlik Chicken Tikka
Ingredients
- 900g (2lb) boneless and skinless chicken thighs, cut into bite-size pieces
- 2 tomatoes, quartered
- 2 red onions, quartered and
- divided into thick petals 1 red (bell) pepper, cut into
- bite-size pieces
- 1 yellow (bell) pepper, cut into
- bite-size pieces
- FOR THE MARINADE
- 3 tbsp garlic, ginger and chilli paste (see page 169)
- 3 tbsp distilled white vinegar Juice of 1 lemon
- 1 tsp garam masala
- 1 tsp Kashmiri chilli powder (more or less to taste)
- 1⁄2 tsp ground cumin
- 3 tbsp light soy sauce (see Note)
- 3 tbsp ketchup
- 1 tbsp Dijon mustard
- 4 tbsp finely chopped coriander
- (cilantro)
- Salt and freshly ground black
- pepper, to taste
Instructions
- Combine all of the marinade ingredients apart from the coriander (cilantro) and salt and pepper in a bowl and whisk together. Season to taste and then stir in the
finely chopped coriander. Add the chicken and veggies and stir to ensure everything is well coated. Leave to marinate for 30–60 minutes while you fire up your barbecue. - Prepare a direct heat fire. When the coals are white-hot and it is uncomfortable to hold your hand 5cm (2in)
above cooking height for more than 2 seconds, you’re ready to cook. - Prepare your kebabs by skewering alternate pieces of chicken and vegetables. Place the chicken shashlik kebabs on the grill over the hottest part of the fire and turn regularly so that they cook evenly. After 10–15 minutes, the chicken will be cooked through and you will have nice char marks in places on the meat and
vegetables. - I like to serve these with coriander chutney, onion raita and/or a good chilli sauce.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 254Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 19mgSodium: 1967mgCarbohydrates: 23gFiber: 3gSugar: 8gProtein: 10g