Ingredients:
- 1 pint of live natural yogurt
- 1 Tablespoon Cumin powder
- 1 Tablespoon Garam Massala
- 1 Teaspoon Coriander powder
- 3 Teaspoon Turmeric powder
- 1 Teaspoon Chilli Powder
- Juice 1 lemon
- 8 cloves garlic - crushed
- 1 inch grated ginger
- 4 Chicken Breasts Cubed
- 1 large Onion chopped into kebab sized chunks
- 2 green peppers chopped into kebab sized chunks
- 1 Lemon
Cooking method for Chicken Shashlick
Serves 4
Mix the spices, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a marinade. Marinate the chicken in the marinade for 2-60 hours. Preheat the oven to it's highest heat for at least 20 minutes. Shake off excess marinade and place chicken pieces on skewers with an alternate piece of onion or pepper between each piece of chicjen, place on a wire rack in the oven. Cook for 15-20 minutes and check the chicken is cooked by piercing the thickest piece with a skewer, if the juices run clear it's cooked, serve with a wedge of lemon.
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