Festive chicken shashlik
Votes: 1
Time: 37 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Festive chicken shashlik - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For shashlik:
- 4 large, boneless, skinless chicken breasts, cut into halves (about 570 g)
- 1 onion, cut into wedges
- Tomatoes, bell peppers (optional)
- 1/2 fresh pineapple, peeled, cored and diced
- Salt
- Additional equipment: 6 long skewers
For the marinade:
- 1/3 cup apple cider vinegar
- 1/4 cup dark rum
- 3 tablespoons dark brown sugar (packed firmly)
- 1 bunch coarsely chopped green onions (white and green parts)
- 4 chopped cloves of garlic
- 1 Scotch bonnet chilli pepper, stemmed, seeded and finely chopped
- 2 tablespoons hot Jamaican pickapeppa sauce with tropical fruits
- 1 tbsp freshly grated peeled ginger
- 1 tbsp. ground allspice
- 1/4 tsp pumpkin pie spices
- 3 tablespoons of vegetable oil
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Recipes with similar ingredients: chicken breasts, apple cider vinegar, rum, onions, garlic, tomatoes, sweet pepper, ginger root, allspice, chili pepper, chili sauce, brown sugar, pumpkin pie spice, Pineapple, pickapeppa sauce
Cooking the dish according to the recipe:
- In a food processor, pulse the apple cider vinegar, rum, brown sugar, green onions, garlic, chili pepper, pika peppa, ginger, allspice, and pumpkin pie spice until a chunky sauce forms.
Heat the oil in a medium skillet and cook over medium heat, stirring occasionally, until a paste forms and the sauce thickens slightly, about 3 minutes. Cool.
Rub the paste all over the chicken, cover and refrigerate for 2-24 hours. - Preheat a grill pan or outdoor grill over medium heat. Thread the chicken, onion, tomatoes, and pineapple onto skewers (if wooden, soak them in water for 15 minutes before skewering). Season with salt. (Leave a little space around the meat pieces to allow the heat to reach them on all sides.) Grill, turning, until the chicken is cooked through, 10 to 12 minutes.
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