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That looks absolutely stunning mate, really got my mouth watering. I notice that you cook this in your Nipoori, so, may I ask, how would you recommend that those who don't own the Nipoori, cook the shashlik? 400c for 3-4 minutes is very quick and I should imagine it makes for nice, tender, juicy chicken. My worry would be trying to grille or BBQ the shashlik and drying out the chicken too much. Ray