Chicken boneless, cut into medium cubes 600gm
Salt to taste
Black pepper crushed ½ tsp
Shangrila Worcestershire Sauce 3 tbsp
Shangrila Soy Sauce 1/4C
Shangrila Vinegar 2tbsp
Shangrila Chilli Sauce ¼ cup
Garlic powder 1tsp
Mustard paste 2tbsp
Capsicum 2-3large size, cut into cubes
Tomates 4- 5 large size, cut into cubes
Onion 4 large size, cut into cubes
Wooden skewers as required
Oil for cooking
Charcoal pieces 2no
Shangrila ketchup 1/2C
Shangrila Chilli Sauce 1/4C
Shangrila Synthetic Vinegar 2tbsp
Shangrila Soy Sauce 3tbsp
Salt and crushed pepper to taste
Garlic cloves chopped 2
Oil 2-3tbsp for cooking
Mustard paste 1½ tbsp
Crushed red chilies 1 tsp
Marinate chicken cubes with Worcestershire sauce, soya sauce, hot sauce, vinegar, garlic powder, salt, pepper, oil and mustard paste. Leave for 25min.
Arrange vegetable and chicken pieces in wooden skewers, beginning with meat alternating with one piece of cubed vegetable and ending with the chicken cube.
Complete all the skewers the similar way.
Heat oil in a pan, arrange prepare Shashlik sticks in the pan, sear and cook all over ad few drops of water. Cover and leave to cook 3-4min more.
Heat charcoal till red hot. When all the skewers are done, arrange a piece of an aluminum foil over prepared chicken sticks. Place the red hot charcoal pieces on it, pour some oil droplets on it, and cover till smoke subsides.
All smoke subsides. Serve hot with steamed rice and Shashlik sauce.
Heat oil, sauté garlic when garlic releases aroma, add all the sauces, spices and steamed rice, mix all very well. When bubbling boil add crushed red chilies. Stir, serve hot with Shashlik and steamed rice.
Tips from Chef Maida
Shashlik sauce if gets thicken add some water cook enough to get droppable consistency.
After adding water in the end check the seasonings. If required more salt and pepper add it.