Tim’s Chicken Shashlik

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My First Home Cooked Chicken Shashlik

I love the flavours of Indian food. It is one of my favourite cuisines, so when I saw Tim Pontin’s cook his version of Chicken Shashlik I had to try it.

I have tried Tim’s food before. We went away in August with a few fellow BBQ’ers and Tim cooked Butter Chicken Wings and Drunken Lamb Chops, both of which were off the scale. I was really confident this was going to be good.

Preparation and the Cook

The first thing to do with this cook was to prepare the marinade for the chicken. The meat got marinated overnight for around 20 hours in total. If you don’t have the prep time, I think you could get away with less, but the flavour might not be as intense.

I tend to use the Aldi Kamado, with the Russian Skewers, for kebab cooks now. I set the Kamado up for direct cooking and aim for a temperature of 200°C.

When doing Chicken Kebab / Skewers I typically use thighs but decided to use breasts for this cook. When cooking with chicken thighs, I cook for 16 minutes rotating every 4 minutes, but with the breast, I cooked for 20 minutes rotating every 5 minutes.

The Verdict

This Chicken Shashlik blew me away. It had a superb flavour, with a lovely heat. An absolutely cracking recipe from Tim, and one that will get repeated many times.

I served this with Saffron Yogurt again, which went well with this and also cooked some Naans using the recipe from The Kitchen Sanctuary. There are so many great recipes on Nicky’s website.

See Tim’s original post on Twitter.

Tim’s Chicken Shaslik

This Chicken Shashlik is marinated overnight, cooked on the BBQ and served on warm soft naans. An outstanding recipe that you need to try!
Servings 2
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 3 Chicken Breasts (Boneless & Skinless)
  • 3 tbsp Olive Oil
  • ½ tsp Ginger Paste
  • 2 Garlic Cloves (Crushed)
  • 2 tbsp Tandoori Masala Rub (from The Smokey Carter)
  • ½ tsp Deggi Mirch Powder
  • 1 tbsp Fenugreek Leaves (dried)

Instructions

  • Start by adding all the ingredients together and mix well.
    Chicken Shashlik Marinade Ingredients
  • Dice the chicken into fairly large chunks (at least 3cm cubes) and then add to the marinade and mix well.
  • Place in the fridge for a minimum of 8 hours, but preferably overnight.
  • Whilst you are getting your BBQ up to its cooking temp, skewer the marinated chicken then add to the BBQ cooking for 20 minutes, turning every 5 minutes.
  • Once cooked (check with an Instant-Read Thermometre) remove and wrap the skewer in foil for 5 minutes.
    Chicken Shashlik Cooking
  • Add your naan to a plate, with some salad and then place the cooked Chicken Shashlik on the naan.
  • I topped this with Saffron Yogurt (had some made up in the fridge) but it would work really well with Raita. Enjoy!!!!
    Chicken Shashlik
Course: Main Course
Cuisine: Indian
Keyword: Chicken Breast, Naan, Shashlik

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