Chicken shashlik is a very popular and delicious Asian dish that is enjoyed in many parts of the world including India, Pakistan and Britain. I have experienced simply wonderful shashlik even in higher-end restaurants in the U.S. Because we enjoy hot, spicy food, I have developed my own recipe for this delicious and popular dish (as follows):
Bungling Bill’s Chicken Shashlik
1 pound boneless chicken breast
4 “baby” Yukon Gold or New potatoes, boiled
2 bell peppers (I prefer to use the red for this dish)
3 medium yellow onions
1 cup flour
1 teaspoon corn flour
Oil for frying (I prefer peanut oil)
1/2 tsp red chili powder (or to taste … I prefer more like 2 teaspoons)
1 teaspoon ginger-garlic paste (available in Asian markets and larger supermarkets)
Salt to taste (I prefer ground sea salt)
Catsup (I prefer Heinz brand)
8 bamboo skewers (6" long) – pre-soaked in water for at least 30 minutes
Boil chicken until done.
Cut chicken and potatoes into 1-inch-cube pieces (there should be about 16 pieces of each).
Cut about 24 square shape pieces of onions and bell peppers
Use a bamboo stick to skewer the chicken (2 pieces) and potato (2 pieces), alternating with the onion and pepper pieces.
Repeat, using the remaining bamboo skewers.
Mix flour, corn flour, the spices and salt in a mixing bowl.
Add warm water to make a thick paste.
Coat the prepared skewers with the flour paste and deep fry at medium heat.
Pre-heat a clean frying pan with a bit of oil (I prefer a seasoned cast-iron frying pan) and add the tomato catsup.
Stir-fry the skewers for about one minute.
Remove from skewers and serve hot, usually with rice. A quality “hot sauce” on the side is appreciated by some folks.