Chicken Malai Shashlik Kebabs

Chicken Malai Shashlik Kebabs is another variation of kebabs. Kebab has rapidly become a famous and tasty delicacy worldwide, popularly seen as the perfect finish to a fun night out. But let’s try to find out the origin of these tempting delicacies. It is said that the practice of cooking meat on skewers or sticks has been originated in pre-historic times only. Possibly a million years ago when the human race started cooking on fire. But the word “kebab” has been originated in Turkey when soldiers used to cook chunked meat of hunted animals on skewers in an open fire. That’s why Turkish kebabs are the “most “tastiest kebabs in the world.

Chicken Malai Shashlik kebabs are a healthy combination of chicken and veggies marinated with different flavourful spices, where chicken and veggies are weaved beautifully on skewers and can be either barbecued on charcoal, grilled on OTG or even on a grilling pan.

Why it’s named Chicken Malai Shashlik Kebabs

This kebab got its name from its creamy and velvety texture. A piece of kebab melts in your mouth like anything and leaves a heavenly flavor later after. The main ingredients for this rich, creamy flavor come from a concoction of fresh cream, curd, and cashew paste. When it’s mixed with other spices and marinated with chicken

So, do try my version of Chicken Kebabs and send me your feedback. 🙂

Tips for making this delicious shashlik kebab

• Try to select meat from the leg portion of chicken. They tend to be juicier and turn into delicious kebabs.
• If you are not in a hurry, try to marinate it overnight to get a more tender & flavourful kebab.

Calories

1 serving(100 gm)- 253 calories

Chicken Malai Shashlik kebabs

It's my version of chicken shashlik 😉 as I liked it this way also. Here the twist is to add cream also in the marination…and the result was just awesome 😋 just take a bite with coriander curd dip or any dip of your choice.

• bowl
• wooden skewers, skewers
• OTG, oven or Grilling fry pan

• 500 gm chicken (boneless and cut in cubes)
• 3 pc green bell pepper, yellow and red bell pepper (each one pc( de-seeded and cut in cubes)
• 2 pc onion(medium size) (cut in cubes)
• 1 pc tomato (De-seeded and cut in cubes)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tbsp cashew paste (optional)
• 1 tbsp lemon juice
• 2-3 tbsp curd
• 2 tbsp olive oil
• 1/4 cup cream
• 1 tsp crushed pepper powder
• 1 tsp cumin powder
• 2 tsp chilly flakes
• 1 tbsp tandoori masala (optional)
• salt (as per taste)

Coriander Curd dip

• 1 bunch Coriander leaves (fresh)
• 1/2 cup curd
• 1 tbsp lemon juice
• 1 tsp crushed pepper
• 1-2 pc green chillies
• 5-6 pods garlic
• 2 tsp olive oil
• 1 tsp salt (or as per taste)

Marination time

1. Take a clean bowl and add all the ingredients except chicken and veggies. Whisk everything together till you a creamy texture with no lumps.

2. Now add cubed chicken and veggies in the mixture and coat them well.

3. cover the bowl and keep in fridge for 2-3 hours. The results are best if kept overnight

Grilling time

1. Soak your wooden skewers in water for at-least 30 min so that they don't get burnt while grilling. You can also use steel skewers

2. Pre heat your OTG @ 180- 200 degree celcius( depend on your OTG temperature)

3. In skewers arrange the chicken and veggies one by one

4. keep the skewers and grill for 15 -20 minutes, turning sides(till chicken are cooked or untill they turn crisp)

5. You can also grill them on grilling pan.

Coriander Curd Dip

1. Grind Coriander, garlic cloves, crushed pepper, green chillies, curd, lemon juice and olive oil in blender to get a drip consistency

Appetizer

Indian, Mediterranean

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