Healthy BBQ Chicken Shashliks

If you’re looking for an easy ‘warm-up’ meal for BBQ season, shashliks are the perfect test. What could be better than meat and vegetables skewered on a stick? Add a good marinade to make these tasty titbits extra special.

Recipe, Shaslicks, Meat, Vegetables, Chicken, Lamb, Healthy, Tasty, BBQ, Shashliks

If you’re looking for an easy ‘warm-up’ meal for BBQ season, shashliks are the perfect test. What could be better than meat and vegetables skewered on a stick? Add a good marinade to make these tasty titbits extra special.

Ingredients
500g Chicken Breast/Thigh
1/2 teaspoon Salt
1/2 teaspoon crushed Black pepper
2 tablespoons Tomato sauce
2 tablespoons Worcestershire sauce
1 tablespoon Ginger garlic paste
1/2 teaspoon Chili powder
2 Capsicums
2 Onion
2 Tomato
1 tablespoon Olive oil

For BBQ Sauce
4 tablespoons Tomato paste
4 tablespoons Tomato sauce
4 tablespoons Vinegar
1 teaspoon Garlic paste
1 teaspoon Salt
1 teaspoon Sugar
1/2 teaspoon Chili powder

Method

BBQ Sauce
In a bowl, mix together garlic paste, tomato paste, ketchup, vinegar, salt, sugar and chili powder.

Shaslicks
Soak your skewers in water while preparing the chicken as this will prevent the skewers burning during cooking.
Cut chicken into cubes.
Add the salt, pepper, tomato sauce, Worcestershire sauce, ginger-garlic paste and chili powder to a bowl and mix in the cubes of chicken. Leave to marinade for 30 minutes.
Cut capsicum in half and de-seed. Cut into cubes the same size as the chicken.
Cut onion into quarters; separate the layers.
Cut tomato into half, de-seed and cut into small pieces of the same size as chicken
Heat grill pan with 1 tablespoon of oil.
Now you need to start making the skewers. First put onion, then put chicken, then tomato, and then capsicum; repeat until the skewer is filled.
Cook on the grill for 5 minutes. Brush BBQ sauce on the uncooked side and turn the skewer to cook that side. Now brush BBQ sauce on the cooked side.
Once the chicken is cooked and the veggies are soft, take off from the pan and serve with a nice garden salad.
Another option is to service rice with this dish. You can add a bit of water to the pan at the end to make a nice gravy to serve over the shaslicks and rice.





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