John Myers
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Chicken Breast Fillet Shashlik
The perfect chicken breast fillet shashlik recipe with a picture and simple step-by-step instructions.
For shashlik:
- 2 Fresh chicken fillets (approx. 400 g)
- 150 g Gelderland belly (½ pack)
- 1 Red bell pepper (approx. 200 g)
- 1 Orange bell pepper (approx. 200 g)
- 3 Onions (approx. 300 g)
- 8 Bamboo skewers (20 cm long)
- 100 ml Sunflower oil
- Shish kebab spice
For sauce:
- 1 Onion (approx. 100 g)
- 1 tbsp Sunflower oil
- 1 tbsp Tomato paste
- 1 tsp Shish kebab spice
- 1 Pack (400 g) of pureed tomatoes
- 1 tsp Chicken broth (instant)
- 1 tsp Brown sugar
- 0,5 tsp Sambal oelek
For side dish:
- 250 g Basmati rice
- 1 tsp Salt
- 1 Cup Green peas (TK)
- Possibly mixed salad
Shashlik:
- Clean the chicken fillets and cut into large cubes. Cut the Bach meat into slices. Clean and wash the peppers and cut into squares. Peel and slice the onions. Thread the ingredients () alternately onto the bamboo skewers. Heat sunflower oil (100 ml) in a large pan, fry the shashliks vigorously in two portions (4 pieces each) on all sides and place in a baking dish.
Sauce:
- Peel and quarter the onion and cut into fine strips. Heat sunflower oil (1 tbsp) in the pan and sweat the onion strips in it, add tomato paste (1 tbsp) and fry briefly. Stir in the tomatoes, season with shashlik spice (1 teaspoon), instant chicken broth (1 teaspoon), brown sugar (1 teaspoon) and sambal oelelk (½ teaspoon), heat everything briefly while stirring and distribute over the shashliks. Keep the shashliks warm in the preheated oven at 50 ° C until serving.
Rice:
- Cook 3,250 g basmati rice (see recipe: Cooking rice) and finally mix with a cup of green peas (frozen) and heat briefly.
Serve:
- Serve the chicken fillet shashliks with pea rice. Serve with a mixed salad.
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