Chicken Shashlik with BBQ Sauce

Chicken Shashlik with BBQ Sauce

Let’s prepare Chicken Shashlik at home using Bhabi’s Kitchen simple recipe. With delicious taste and aroma of homemade BBQ sauce; this dish is sure to please your family & friends. We would love to hear your feedback… do share by leaving comments.

Cuisine: Chinese-Asian

Type: BBQ

 

Ingredients

s. no ingredient Quantity
1 Chicken Boneless ½ kg, cut in cubes
2 Soy Sauce 2 tablespoon
3 Salt & Black Pepper To taste
4 Vinegar 1 tablespoon
5 Red Chilli Powder 1 teaspoon
6 Capsicum 1 large
7 Onion 1 large
8 Tomato 1 large
9 Bamboo Sticks or Skewers As needed
10 Oil For frying
For BBQ Sauce
11 Tomato 3 medium
12 Ketchup 3 tablespoons
13 Oil 1 tablespoon
14 Garlic 3 cloves, finely chopped
15 Vinegar 2 tablespoon
16 Salt To taste
17 Sugar ½ teaspoon

 

Procedure for cooking Chicken Shashlik:

  1. Marinate chicken cubes with salt, black pepper, red chilli powder, soy sauce and vinegar for 30-45 minutes.
  2. Cut all vegetables in squares (chakor kaat lein) and keep them aside.
  3. Prepare the bbq sauce while chicken is being marinated. Heat oil in a pan and fry chopped garlic.
  4. Once garlic turns golden brown, add chopped tomatoes. Fry on high flame for 1-2 mins then add water to cook tomatoes. You can also add tomato paste if in hurry.
  5. When tomatoes become tender, add vinegar, salt and sugar. Let it simmer on low flame.
  6. Add ketchup in the end and mix well. Bbq sauce is ready.
  7. Take bamboo sticks or skewers and insert marinated chicken cubes with squared vegetables one after another. Repeat this step till all chicken cubes are inserted.
  8. Heat grill or non-stick frying pan with little oil. Fry chicken shashlik turning on all sides till chicken is thoroughly cooked. Brush with oil when needed.
  9. When all chicken shashlik sticks are cooked, gather them in pan and pour bbq sauce. Toss well on high flame to bring the aroma of sauce.
  10. Mix well and turn off the flame.

 

Tip: Serve with steamed rice, sautéed vegetables or chapati.

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