I love tandoori chicken. I grew up eating it. So I look for any way I can get more of it. If you are a fan too then chicken shashlik is for you.
Chicken shashlik is like Indian fajitas
Seriously delicious Indian fajitas. This is India meets Tex Mex. Sounds crazy I suppose. Never really thought about it until I started writing this post. But that’s what it is. Grilled chicken coated with tandoori marinade on a bed of fried peppers and onions. If you served this up on chapatis or naan you could call it Indian chicken fajitas. Really not that different. Except for the spicing. That’s pure Indian. No mistaking that. No mistaking where chicken shashlik comes from.
Make a better kebab
Chicken shashlik fixes the whole mixed kebab mess. That one has always really been a mystery to me. Think about what you’re trying to do. Put some meat, peppers and onions on a stick. Throw it on the grill. Expect it to work out. It is just madness. More like meat done right. Vegetables way underdone. Or worse. Bone dry meat and edible vegetables. Makes no sense. None at all. Why would you do that? It’s mission impossible. So why not deconstruct? Cook the meat and vegetables separately so everything is perfect? Or go a step further. Why not grill the meat? Cook up the vegetables in a mess of spice on the stove? That’s how they do it in restaurants. And that’s how you should do it at home.
Everything perfectly cooked
That’s exactly what this chicken shashlik is about. The chicken tikka is grilled until it’s done perfectly. The vegetables are sizzled up in Indian spices on the stove. The two don’t see each other until they hit the plate. And everything is done just right. Eat this like it was a kebab. A piece of chicken. A bite of pepper. Some onion. All in one unbelievably tasty bite of chicken shashlik done right. It’s like a whole new take on fajitas came to your local Indian restaurant.
