Chicken Shashlik
Chicken Shashlik is a Pakistani version of Shish Kebab where chicken and vegetable skewers are served on a bed of rice with a side of sauce.
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Ingredients
Chicken
- 2 lb chicken tenderloins (see notes)
- 1 teaspoon crushed ginger
- 1 teaspoon garlic paste
- 1 teaspoon red chilli powder
- ⅛ cup soy sauce
- ⅛ cup white distilled vinegar
- 2 tablespoon worcestershire sauce
- 2½ teaspoon salt
- 2½ teaspoon mustard powder
Vegetables
- 2 green bell pepper
- 4 roma tomatoes
- 1 yellow onion (large)
- 2 tablespoon soy sauce
- 2 tablespoon white distilled vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
BBQ Sauce
- 2 tablespoon bbq sauce (see notes)
- ¼ cup soy sauce
- ¼ cup white distilled vinegar
- 1 teaspoon red chilli powder
- ½ teaspoon salt
- 2 tablespoon tomato paste
- 1 tablespoon corn starch (optional)
- ¼ cup water water (optional)
Instructions
Chicken
- Cut each Chicken tenderloin into ½.
- Mix all of the other ingredients, pour over the chicken, and mix well.
- Place in the fridge to marinate for 30 minutes minimum.
- Preheat your air fryer to 350 degrees for 5 minutes, spread the chicken in an even layer in your air fryer, and cook the chicken for 15 minutes, turning halfway through to char both sides equally. (see notes)
Vegetables
- Cut the onion and bell peppers into 8 big chunks.
- Cut the roma tomatoes into quarters.
- Mix the ingredients to make the marinade for the vegetables, mix and add to the vegetables.
- Set aside to marinate for 30 minutes.
- Turn the oven to broil and cook on High for 10 minutes on a cookie sheet.
BBQ Sauce
- Mix all the other ingredients except the cornstarch and water in a saucepan, whisking as you heat it so everything blends in well.
- Once the mixture starts bubbling, add the cornstarch slurry if necessary, and stir constantly to thicken the sauce.
- As soon as the sauce thickens, take it off the stove and set aside to serve later.
Notes
Chicken tenderloins - I always use chicken tenderloins for my boneless chicken as these are far more tender than breast meat. Cut each tenderloin into two parts and trim any unnecessary fat before marinating.
BBQ sauce - Use a sweet BBQ sauce for this recipe. I use Original Southern Sweet by The Shed BBQ & Blues Joint, a local company, but any brand will work.
Cornstarch - Use this if the BBQ sauce needs to be thickened.
Cooking the chicken - For best results, use a thermometer and cook the chicken to an internal temperature of 165 degrees fahrenheit.
Nutrition
Serving: 1gCalories: 183kcalCarbohydrates: 10gProtein: 27gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 2297mgPotassium: 704mgFiber: 2gSugar: 5gVitamin A: 627IUVitamin C: 32mgCalcium: 33mgIron: 2mg
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