chicken shashlik sizzler recipe

 

Ingredients: 

450 F or 220 C in the oven 

500 g of boneless, cubed chicken, chopped into sizeable pieces. 

10 grams of garlic paste 

1-tablespoon ginger paste 

To taste, 1/4 cup vinegar, chili powder 

Garam masala, 1 teaspoon 

Coriander seeds, 1 tablespoon 

1 teaspoon salt, or to taste. 

2 to 3 peppers 

onion two 

3 to 4 tomatoes on skewers with oil to brush before adding chaat masala

Method:

Prick the chicken cubes, then marinade them in the garlic, ginger, vinegar, black pepper, salt, and spices that are powdered. 

so depart for seven hours or overnight. 

To match the chicken cubes, slice the tomatoes, onions, and capsicums. 

A piece of chicken is skewered after a slice of tomato, onion, and/or capsicum. 

Continue in this manner until all the parts are taken care of. 

Place the prepared shashlik over a drip tray and pour any juices that may remain on top. 

Use oil to brush. 

Bake for 20 to 25 minutes in a preheated oven, or cook on a grill or a barbeque pit until well heated through and browned on the edges. 

When you are almost finished, brush again with a little oil. 

Over a bed of hot rice, serve.....

Heat the iron plate to a high temperature before adding the chicken on the sizzler plate. 

Place whatever sides you're serving with it, and just before putting them on the table, spritz them with water and oil to get the sizzling and smells.