500 gms boneless chicken breast
2 medium onions
2 medium tomatoes
1/4 cups lemon juice
1/2 tsp. salt
1 tsp black pepper
1 tbsp Soya sauce
1 tbsp hot sauce
oil for deep frying
Cut chicken into 1″ pieces.
Put in a round dish with the lemon juice, salt ,black pepper soya sauce and hot sauce.
Mix well,cover and leave to marinate for 2-3 hours.
Cut the onion, capsicum, and tomatoes into small cubes.
Skew chicken and vegetables closely on bamboo skewers.
Heat up oil in a big size frying pot or karahi.
Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft.
Take off from oil and put it on absorbent paper or you can grill the chicken over hot charcoal.
Decorate with lemon pieces and mint leaves.
Serve with hot with mint chutney.
Chicken shashlik is not made this way at all. This dish is often found in many restaurant as a dry sizzling dish.
– cut chicken into a 1.5″ cube pieces. Marinade it in yogurt, garam masala, lemon juice, cayenne pepper ( natural colour & flavour ), methi leaves, mint sauce, chilli powder, ginger garlic paste, vegetable oil and salt for at least 4-6 hours.
-cut onion, green or red pepper into a 1.5″ cube and marinade in white venegar with salt, pinch of chilli powder, pinch of garam masala. Leave for 1/2 hour to marinade.
– cut tomato in 1/4 pieces
-skewer chicken with onion, tomato and pepper in sequence on a meta or woodl skewer and grill them on a barbecue until the chicken is fully cooked.
– once cooked serve immediately on a warm plate with freshly made mint sauce. Mint sauce can be made with yogurt, little sugar and mint sauce. Mix together and serve.
-voila… It’s ready to eat.
Excellent.Nothing to say any word about Shaslik