Chicken Shashlik (Poultry)

Member Name: talisman2002

Product:	Poultry
Date:	05/03/09 (119 review reads)
Rating:

Advantages: low fat and easy to make and I made it.....

Disadvantages: I made it.....

For the benefit of those that don't know I was a chef for 8 years, this was one of the best selling dishes at the resturant where I worked. It's got the double benefit of being tasty and low in fat. It's excellent for bbq's as well, but not in this weather.

*What you will need to serve 4 people*

- 8 Wooden or metal skewers

- 2tbsp natural lowfat yoghurt
- 2 Garlic cloves, peeled and crushed
- 1tsp root ginger, peeled and finely grated or dried ginger
- 1tsp ground coriander
- A pinch of chilli powder
- 1tsp ground cumin
- 2tsp tomato puree
- 4 skinless and boneless chicken breasts, thickly diced
- 1 onion, cut into quarters
- 2 tomatoes, cut into quarters
- 1 green pepper, deseeded and cut into chunks
- 2tbsp Vegetable or rapeseed oil (optional)
- Salt and pepper

*Method*

First off if you are using wooden skewers you will need to soak them in a bowl of cold water for around 10 minutes. This is to prevent them from burning when under the grill. . Next, using a bowl, mix together the yoghurt, garlic, ginger, black pepper, coriander, chilli powder, cumin, salt and tomato puree. Add the chicken and mix well, coating all the pieces. Cover and refrigerate for 2-3 hours.

Once that is done and has had a chance to marinate thread the chicken onto the skewers, alternating the meat with chunks of onion, tomato and green pepper. Brush with oil (optional) then grill for 15 mins until cooked through and golden brown.

For those that want to know, to achieve the sizzling effect that you sometimes get in restaurants, heat an iron plate (Found on ebay), then place the chicken skewers onto the plate and splash a few drops of water and oil on it.

I used to serve this with a tomato and chilli cous cous or rice but it would work equally well with a crispy salad.

Summary: A low fat and tasty dish.