We have always loved the chicken Shashlik from our local Indian restaurant. But, always wanted to be able to cook our own. So we have managed to find a recipe that works and with some minor adjustments, can be cooked epically on the BGE (and on other BBQs). The original recipe is from Misty Ricardo’s ‘Curry at Home’ books and YouTube channel, which can be found here.
- 2 cloves Garlic
- 1 chunk Fresh ginger (chunk about the garlic clove size)
- 1 tbsp Lemon juice
- 2 tbsp Mustard oil
- 120 ml Natural yoghurt (fullfat)
- 2 tsp Coriander seeds (toasted and ground to a powder)
- 1 tsp Cumin seeds (toasted and ground to a powder)
- 1/2 tsp Fenugreek seeds (ground to a powder)
- 3 1/2 tbsp Tandoori masala
- 1 tsp Turmeric
- 1 tsp Kashmiri chilli powder
- 1 tbsp Paprika
- 1/4 tsp Black pepper (ground)
- 1/2 tsp Elachi powder (ground green cardomon seeds)
- 2 tsp Kasuri methi
- 1 1/2 tsp Dried mint
- 1 1/2 tsp Salt
- 1/2 tsp Nutmeg
- 1/2 tsp Red food colouring
- 1.2 Kg Chicken breasts (cubed)
- 1 large Onion (cut into chunks)
- 2 large Pepper (cut into chunks)
- Few Button mushrooms
- 4 cloves Garlic (peeled and minced)
- 1 tsp Kasuri methi
- 3/4 tsp Salt
- 30 ml Oil
Garlic and Ginger
Trim and peel the ginger and garlic. With a mixture of about 2:1 garlic to ginger, blend into a smooth paste. Add a little oil to loosen if required.
Put the chicken in a bowl and add the ginger-garlic paste and lemon juice.
Cover the chicken all over and leave to marinade for 1 hour.
After 1 hour, add all the other ingredients to the bowl and mix throughly, ensuring the chicken is fully coated.
Cover the bowl and chill in the fridge for 48 hours. Stir after 24 hours to ensure all the chicken remains coated.
Mix the onion, pepper and mushroom segments with the garlic, kasuri methi, salt and oil.
Assemble the chicken and veg on steel skewers.
Cooking on the BGE
Fire up the BGE to about 400f, direct, on the cast iron grill, flat side down.
Season the grill with oil.
Cook the kebabs. Turning to ensure even charring.