Chicken Shashlik Recipe From The Latest Cookbook by The Curry Guy, 'THE CURRY GUY BBQ'.

If you like a good chicken shashlik, you are going to love this recipe from my latest cookbook "The Curry Guy BBQ'. It's so easy to make and a great chicken shashlik recipe for your next barbecue with friends. All of the ingredients are easily sourced at your local supermarket too. Give this Chicken shashlik recipe a try and let me know what you think. There are also instructions on how to make this easy chicken shashlik recipe your own. Follow my instructions and then make it exactly the way you want it by adjusting to taste.
PLEASE BE SURE TO LIKE AND SUBSCRIBE. THANK YOU.
0:00 Introduction
0:47 Ingredients
3:10 marinating the meat and vegetables
4:35 Skewering the chicken and vegetables
8:10 cooking the chicken shashlik skewers
MY BOOKS
The Curry Guy BBQ amzn.to/3qLTzUi
The Curry Guy amzn.to/3eurWYE​
The Curry Guy Easy amzn.to/2JI5lNb​
The Curry Guy Veggie amzn.to/369jfz5​
The Curry Guy Light amzn.to/38eECSk​
The Curry Guy Bible amzn.to/3mSSANV​
The Curry Guy Thai amzn.to/3vvPhBy
RECIPE INGREDIENTS (roughly of course! Make this your own and adjust to your own personal taste.)
900g (2 lbs) boneless and skinless chicken thighs, cut into bite sized pieces
2 tomatoes, quartered
2 red onions, quartered and divided into thick petals
1 red bell pepper, cut into bite sized pieces
1 yellow bell pepper, cut into bite sized pieces
FOR THE MARINADE
3 tbsp garlic, ginger and chilli paste
3 tbsp white distilled vinegar
Juice of one lemon
1 tsp garam masala
1 tsp Kashmiri chilli powder (more or less to taste)
½ tsp ground cumin
3 tbsp light soy sauce
3 tbsp ketchup
1 tbsp Dijon mustard
4 tbsp coriander (cilantro), finely chopped
Salt and pepper to taste
I have over 1000 tried and tested recipes on my blog. www.greatcurryrecipes.net​
Babaclay Tandoor Oven info www.babaclayoven.co.uk/

[@lorill2631]

Thank you Dan! Looking forward to making this soon!

[@SilkRoadRecipes]

Looking good Dan!

[@richardhewer335]

Nice recipe Dan, I prefer to cook my veg on a separate skewer so I can control the cooking time (learnt that lesson often enough with burnt edges of veg)

[@juanfabulous]

The book just arrived and this is the first thing I’ll be trying with the biryani

[@swankybohemia5810]

Wonderful chicken recipe. Looks delicious and appetizing I can imagine the lovely aroma from this

[@NeilCorke]

Can’t wait for that bookto come out at the end of the month!

[@51foxy]

Just received the book yesterday, and it’s the best book I’ve ever seen. So it’s vindaloo for tea.
Thank you
Paul

[@DanToombs]

Thanks very much. :-)

[@kevcleaver]

Time to give it a try on the kamado

[@richardhewer335]

Tip for marinating chicken..... BEFORE you cut chicken breast into chunks (tikka) for either frying or poaching or grilling or barbecue...... Wash and drain chicken, dry with paper towel, then PERFORATE chicken breast with a fork as much and as hard as you like... The more perforation the better... really jab that breast... THEN cut into large bite size pieces. This allows the marinade to get right into the meat.. Believe me the difference you will taste now in flavour and tenderness you would not believe.

[@isyt1]

I do the stabbing thing. Great for getting the marinade in deeply. You can buy a bed of nails type thing but I just use a fork.
Not heard of anyone washing chicken though for a very long time

[@rickh1634]

Babaclay REALLY expensive - have a look at Puri Tandoors to compare prices.