The weather has been so wonderful, and everyone is out having a BBQ, so I thought I would add a recipe for this wonderful tradition. This is NOT a traditional Shashlikh as made in our part of the world, but this is a easy recipe that my cousin from Bangladesh has sent over for me. I made it in two different methods and both ways taste good, so when you read the ‘method’ section make which ever way that makes sense for you. Since the second way is to make it in the house, you can have it in the winter as well!! 🙂
800 grams Chicken (Boneless)
2 Bell Peppers (any colour is fine)
1 Large Onion
3 Tbsp Tomato Paste
1 Tbsp Garlic Paste
1 Tbsp Ginger Paste
3 Tbsp Barbecue Sauce
2 Tbsp Mustard Oil
1 Tbsp Paprika
1 Tbsp Black Pepper
1 Tbsp Honey (optional)
1 Tsp Red Pepper (optional)
Cut the chicken, onions and peppers into cubes. I usually keep my chicken pieces slightly bigger than the veggies. (Don’t worry if they are not all perfect, mine are never all the same size)
In a big bowl, prepare the marinade by combining the rest of the ingredients together.
Place the chicken and the veggies in the prepared marinade bowl.
Marinate in the fridge for at least one hour, it tastes better if marinated over night!!
When ready to BBQ, arrange the chicken and the veggies on the skewers. Start with a chicken piece add a pepper and onion on top, and repeat with the rest.
Close the cover and grill for at least 10 minutes, turning once.
If you plan to do this in the winter, you can do this on your stove top and finish it off in the oven. Add the chicken and veggies on skewers as per above.
On a griddle pan, heat some oil. Add the skewers on one side and cook on medium heat, until you see some searing marks. Brush some of the marinade sauce, turn over and repeat on the other side.
Turn the oven to a medium heat (approx 350 F).
Place the skewers in a pan, cover it with foil, and cook for a further 20 minutes.