Shashlik Chicken Tikka

Ingredients

• 900g (2lb) boneless and skinless chicken thighs, cut into bite-size pieces
• 2 tomatoes, quartered
• 2 red onions, quartered and
• divided into thick petals 1 red (bell) pepper, cut into
• bite-size pieces
• 1 yellow (bell) pepper, cut into
• bite-size pieces
• FOR THE MARINADE
• 3 tbsp garlic, ginger and chilli paste (see page 169)
• 3 tbsp distilled white vinegar Juice of 1 lemon
• 1 tsp garam masala
• 1 tsp Kashmiri chilli powder (more or less to taste)
• 1⁄2 tsp ground cumin
• 3 tbsp light soy sauce (see Note)
• 3 tbsp ketchup
• 1 tbsp Dijon mustard
• 4 tbsp finely chopped coriander
• (cilantro)
• Salt and freshly ground black
• pepper, to taste

Steps

1. Combine all of the marinade ingredients apart from the coriander (cilantro) and salt and pepper in a bowl and whisk together. Season to taste and then stir in thefinely chopped coriander. Add the chicken and veggies and stir to ensure everything is well coated. Leave to marinate for 30–60 minutes while you fire up your barbecue.
2. Prepare a direct heat fire. When the coals are white-hot and it is uncomfortable to hold your hand 5cm (2in)above cooking height for more than 2 seconds, you’re ready to cook.
3. Prepare your kebabs by skewering alternate pieces of chicken and vegetables. Place the chicken shashlik kebabs on the grill over the hottest part of the fire and turn regularly so that they cook evenly. After 10–15 minutes, the chicken will be cooked through and you will have nice char marks in places on the meat andvegetables.
4. I like to serve these with coriander chutney, onion raita and/or a good chilli sauce.