Chicken Shashlik

Recipe for two healthy sizzler full portions

As I cook this in a very hot tandoor. I find if I cook the vegetables interspaced with the chicken pieces - the norm for lower temp cooking - the vegetables will over cook because at 400c the veg will be cooked in 3-4 mins whereas the chicken pieces will take 6-7 mins. Therefore for best results I cook them apart on separate skewers.

Ingredients

500g Chicken breast cut into bite size pieces
Half each of red, green and yellow capsicums
2 large mild chilies
1 large onion peeled and divided
2 medium tomatoes halved
2 shallots
Oil
1 tsp chaat masala

Marinade

1 tsp peeled and grated garlic
1 tsp peeled and grated ginger
2 tbsp white wine vinegar
2 tbsp lemon juice
2 tbsp mustard oil
1 tbsp garam masala
1 tsp ground cumin
1 tsp ground coriander
half tsp turmeric
half tsp cayenne
half tsp salt

Method

Mix all marinade ingredients together. Add chicken, mix well and allow to marinate for 24 hours.

Rinse excess marinade from the chicken. Dry with kitchen towel, load onto 2 skewers, brush with mustard oil and cook in tandoor for 6-7 mins

Toss prepared vegetables in oil and chaat masala.  Load onto 2 skewers finishing with the whole shallot at the bottom. Add to the chicken in the tandoor and cook for 3-4 mins.

Sizzle of and serve garnished with fresh coriander.  I find this dish is equally nice eaten with a salad or rice with a masala sauce madras hot drizzled over.

Masala sauce madras hot here http://www.curry-recipes.co.uk/curry/index.php?topic=5835.0
   
Coogan 2011

Good find chewy we are getting to the answer now.

bon bon

Hells bells George! Got my hands on a digital thermometer and an air/gas probe. Fired the Nipoori oven up and the temp shot up to a mind boggling 475C could not believe it - thought I was going to have melt down. Took pics as best as I could to show readings.

I lit one bag of instant light charcoal Barbequick brand - they have changed the bag size from 1 kilo to 1.5 kilos which on reflection is to much fuel the 1 kilo bags I used to use I reckon would have produced the perfect 400c. Once the coals were evenly grey - about ten mins - I located the top cone into the barbecue bottom and started recording. The temperature accelerated up from about 37c to a peak of 475c within 30 seconds. I then recorded the temperature about 12 - 18 inches immediately above the unit and it dropped to 115c.

I then left the tandoor alone to burn off some fuel and cool down. After 35 minutes it had cooled sufficiently to show a reading of spot on 400C at which point I proceeded to cook my chicken shaslik kebabs in a flat six mins to perfection - recipe to follow.

What else can I say the thing really is like a portable bloody rocket engine?

Bon nipoori

This should be interesting Ray, Awaiting your results ;D
Whole onion v Sliced onion
HS

Yes agreed. This whole, whole onion thing has buggered my base sauce theory right up. I was more than happy with mine. Now I need to knock a new batch up and do not know what to do. Whole onions or not. Three hours or one. Sieve or not. Cheers CT wink!. I can see something in the whole onion theory. I do know that when I bake whole onions in the oven or when I cook whole baby onions or shallots in the tandoor they do seem to be a lot sweeter then when cooked apart. I will try the onions whole - it got to worth it just to save on the prep if nothing else. Do not need the sieving as I grate the tough sinews out of the ginger pulp. Three hours or one hour this is my real dilemma.

Bon jovi

It just does not cut the fat with me. I know several strict vegetarians that work all day long in kitchens making, preparing and cooking meat dishes - here they appear to be able to put their principles to one side. But suddenly when they host their own party they cannot bare to even mention the word meat yet alone cook with it for anyone else to enjoy - its just selfish in my opinion.

Bon gosht