Craving a burst of savory, smoky flavors? Rida Aftab’s Dry Shashlik Sticks recipe is your answer! This simple yet incredibly delicious dish brings together juicy chicken, crisp vegetables, and a medley of aromatic spices. Perfect for a quick weeknight dinner or a flavorful appetizer, these shashlik sticks are guaranteed to be a crowd-pleaser. Let’s dive into how you can recreate this culinary delight in your own kitchen.
How to Make Dry Shashlik Sticks
Begin by preparing your marinade. In a bowl, combine half a kilogram of boneless chicken with two teaspoons of ginger garlic paste, one teaspoon of crushed cumin seeds, two teaspoons of lemon juice, two teaspoons of mustard paste, two teaspoons of soy sauce, one teaspoon of black pepper, and one teaspoon of salt. Mix thoroughly to ensure the chicken is evenly coated with the marinade. Allow it to marinate for at least 30 minutes, or longer for deep flavor.
While the chicken marinates, prepare your vegetables. Cut one capsicum, two onions, and two tomatoes into bite-sized pieces. Once marinated, take a shashlik stick and thread a piece of chicken, followed by a piece of capsicum, onion, and tomato. Repeat this sequence until the stick is filled, ensuring a colorful and balanced arrangement. Continue threading all the remaining ingredients onto the sticks. Heat oil in a pan and carefully place the shashlik sticks, frying them until the chicken is cooked through and the vegetables are tender yet crisp.
Check it out Dry Shashlik Sticks Recipe by Rida Aftab and printable version here!
Discover Rida Aftab's easy Dry Shashlik Sticks recipe! Learn how to make flavorful chicken and vegetable skewers with simple ingredients. Perfect for appetizers or meals.
- 500 gm Boneless Chicken
- 2 tsp Ginger Garlic Paste
- 1 tsp Cumin Seeds crushed
- 2 tsp Lemon Juice
- 2 tsp Mustard Paste
- 2 tsp Soy Sauce
- 1 tsp Black Pepper
- 1 tsp Salt
- Shashlik Sticks as required
- 1 Capsicum
- 2 Onions
- 2 Tomatoes
- Oil as required
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In a bowl, add Boneless Chicken, Ginger Garlic Paste, Mustard Paste, Soy Sauce, Lemon Juice, Black Pepper, and Salt and mix.
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Now take a stick and place a piece of Chicken, then Capsicum, Onions, and Tomatoes.
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Fill all the sticks in the same way.
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Fry in hot oil until cooked.
Tips and Tricks To Prepare Dry Shashlik Sticks:
- Marination Time: For a more intense flavor, marinate the chicken for a few hours or even overnight in the refrigerator.
- Vegetable Variety: Feel free to add other vegetables like bell peppers of different colors, zucchini, or mushrooms for added variety.
- Even Cooking: Ensure the oil is hot enough before adding the shashlik sticks to prevent them from becoming soggy.
- Skewers: Soaking wooden skewers for 30 minutes in water prior to threading the ingredients will prevent them from burning while frying.
Other Variations:
- Spicy Twist: Add a dash of red chili flakes or a few drops of hot sauce to the marinade for a spicy kick.
- Yogurt Marinade: Incorporate a few tablespoons of yogurt into the marinade for tender and juicy chicken.
- Oven Baked: Instead of frying, these shashlik sticks can be baked in a preheated oven at 200°C (400°F) for 20-25 minutes.
Serving Suggestions:
Serve these Dry Shashlik Sticks hot with a side of a simple salad and sauce. They also pair wonderfully with fried rice for a complete meal. These sticks are a perfect appetizer for parties or a delicious addition to your barbecue menu.
Here are few more Shashlik recipes to try!
- Chicken Shashlik Recipe by Chef Mehboob Khan
- Meatball Shashlik Recipe By Shireen Anwar
- BBQ Shashlik Recipe By Shireen Anwar
- Pan Fried Shashlik With Rice Recipe By Chef Zakir
- Chicken Hawaiian Shashlik Recipe by Chef Zakir
Ready to try this delectable recipe? We’d love to hear about your experience! Give Rida Aftab’s Dry Shashlik Sticks a try and share your thoughts and variations in the comments below. Happy cooking!
