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.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lb chicken tenderloins ((see notes))
- 1 tsp crushed ginger
- 1 tsp garlic paste
- 1 tsp red chilli powder
- 1/8 cup soy sauce
- 1/8 cup white distilled vinegar
- 2 tbsp worcestershire sauce
- 2½ tsp salt
- 2½ tsp mustard powder
- 2 green bell pepper
- 4 roma tomatoes
- 1 yellow onion ((large))
- 2 tbsp soy sauce
- 2 tbsp white distilled vinegar
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp bbq sauce ((see notes))
- ¼ cup soy sauce
- ¼ cup white distilled vinegar
- 1 tsp red chilli powder
- ½ tsp salt
- 2 tbsp tomato paste
- 1 tbsp corn starch ((optional))
- ¼ cup water water ((optional))
Instructions
- 1
Cut each Chicken tenderloin into 1/2.
- 2
Mix all of the other ingredients, pour over the chicken, and mix well.
- 3
Place in the fridge to marinate for 30 minutes minimum.
- 4
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)
- 5
Cut the onion and bell peppers into 8 big chunks.
- 6
Cut the roma tomatoes into quarters.
- 7
Mix the ingredients to make the marinade for the vegetables, mix and add to the vegetables.
- 8
Set aside to marinate for 30 minutes.
- 9
Turn the oven to broil and cook on High for 10 minutes on a cookie sheet.
- 10
Mix all the other ingredients except the cornstarch and water in a saucepan, whisking as you heat it so everything blends in well.
- 11
Once the mixture starts bubbling, add the cornstarch slurry if necessary, and stir constantly to thicken the sauce.
- 12
As soon as the sauce thickens, take it off the stove and set aside to serve later.