chicken shashlik

Junior Burger
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2007/03/20 04:58:16 (permalink)

chicken shashlik

What's your recipe of chicken shashlik?

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    Filet Mignon
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    RE: chicken shashlik 2007/03/20 07:21:33 (permalink)
    ann peeples
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    RE: chicken shashlik 2007/03/20 07:25:19 (permalink)
    Never heard of it...
    Michael Hoffman
    Double-chop Porterhouse
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    RE: chicken shashlik 2007/03/20 12:06:43 (permalink)
    It's a skewered chicken thing. Pakistani, I believe. Marinated chicken and vegetables scewered and grilled.
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    RE: chicken shashlik 2007/03/20 13:18:30 (permalink)
    Chicken shashlik is a very popular and delicious Asian dish that is enjoyed in many parts of the world including India, Pakistan and Britain. I have experienced simply wonderful shashlik even in higher-end restaurants in the U.S. Because we enjoy hot, spicy food, I have developed my own recipe for this delicious and popular dish (as follows):

    Bungling Bill’s Chicken Shashlik
    Ethnicity: Asian


    1 pound boneless chicken breast
    4 “baby” Yukon Gold or New potatoes, boiled
    2 bell peppers (I prefer to use the red for this dish)
    3 medium yellow onions
    1 cup flour
    1 teaspoon corn flour
    Oil for frying (I prefer peanut oil)
    1/2 tsp red chili powder (or to taste … I prefer more like 2 teaspoons)
    1 teaspoon ginger-garlic paste (available in Asian markets and larger supermarkets)
    Salt to taste (I prefer ground sea salt)
    Catsup (I prefer Heinz brand)
    8 bamboo skewers (6" long) – pre-soaked in water for at least 30 minutes


    Boil chicken until done.

    Cut chicken and potatoes into 1-inch-cube pieces (there should be about 16 pieces of each).

    Cut about 24 square shape pieces of onions and bell peppers

    Use a bamboo stick to skewer the chicken (2 pieces) and potato (2 pieces), alternating with the onion and pepper pieces.

    Repeat, using the remaining bamboo skewers.

    Mix flour, corn flour, the spices and salt in a mixing bowl.

    Add warm water to make a thick paste.

    Coat the prepared skewers with the flour paste and deep fry at medium heat.

    Pre-heat a clean frying pan with a bit of oil (I prefer a seasoned cast-iron frying pan) and add the tomato catsup.

    Stir-fry the skewers for about one minute.

    Remove from skewers and serve hot, usually with rice. A quality “hot sauce” on the side is appreciated by some folks.

    Junior Burger
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    RE: chicken shashlik 2007/03/23 09:26:31 (permalink)
    O thanks BunglingBill!
    Double Chili Cheeseburger
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    RE: chicken shashlik 2007/03/23 09:43:30 (permalink)
    I never knew there is such a thing as chicken shashlik. Makes sense, but the only shashlik I've ever had was lamb from Russian restaurants. The best was from the long-gone Russian Tea Room in Manhattan. I think they said it originated in the Caucuses. Along with the beautifully seasoned and broiled lamb meat was a piece of some organ, maybe kidney, that was a shock at first, but had an out-of this world richness and intense flavor.

    Oh well, at least I can remember it.
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    RE: chicken shashlik 2007/03/23 10:07:07 (permalink)

    Sounds very interesting! I haven't cut and pasted a recipe from Roadfood in some time...until now. I have a bunch of sweet potatoes I need to use, so I'm assuming they're interchangeable? Thanks!
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