John Myers
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Chicken Shish Kebab with Spicy Sauce
The perfect chicken shish kebab with spicy sauce recipe with a picture and simple step-by-step instructions.
Ingredients for the kebab skewers
- 1,2 kilogram Chicken breast
- 80 g Breakfast bacon
- 3 piece Bell peppers (red, yellow, green)
- 2 piece Onions
- 5 tablespoon Olive oil
- 1 teaspoon Paprika powder (hot pink)
- 1 teaspoon Salt and pepper
- 1 teaspoon Chili powder
Ingredients for the shish kebab sauce
- 1 piece Vegetable onion (large)
- 400 g Chunky tomatoes (canned)
- 500 Milliliters Tomatoes happened
- 4 piece Gherkins
- 4 piece Garlic cloves
- 100 Milliliters Tomato ketchup
- 4 tablespoon Olive oil
- 2 tablespoon Sriracha hot chili sauce (from the Asian market)
- 1 tablespoon Salt
- 1 tablespoon Sugar
- 1 teaspoon Curry powder
- 1 teaspoon Paprika powder (hot pink)
- 1 teaspoon Oregano (wild marjoram) spice
- 0,5 piece Lemon fresh
Preparation of the kebab skewers
- Cut the chicken breast, bacon, paprika and onions into bite-sized pieces and then place them alternately on wooden skewers (the ingredients are sufficient for 12 skewers). Mix the olive oil with the paprika powder, chilli powder, salt and pepper and use it to marinate the prepared chicken skewers. Let the marinade soak in for 1 to 2 hours. Sear the marinated skewers in a pan with a little olive oil (please do not fry completely, just fry until the skewers take on color) and set aside.
Preparation of the shish kebab sauce
- Chop the green onions, garlic cloves and pickles into small pieces. Heat the olive oil in a pan and sauté the vegetable onion. After about 3 minutes add the garlic and cook for another minute. Deglaze with the passed and chunky tomatoes and stir in the tomato ketchup, the pickles and the “Sriracha hot chilli sauce”. Now season with salt, sugar, curry powder, paprika powder, oregano and the lemon juice.
The final
- Pour the prepared shish kebab sauce into a roasting pan and place the kebab skewers on top. Put the roaster in the preheated oven at 170 ° C and continue cooking for 35 – 40 minutes. Then season to taste again and serve hot … BON APPETITE!
Tips
- I recommend using high-quality chicken breast (I only use Kikok chicken). If you sear the shashlik spicy but not too long, you will be rewarded with a “buttery tender” result. Rice goes well with it – if you don’t have to or don’t want to watch your weight or health, you can also serve French fries. As a further side dish I recommend Tzatziki (homemade, of course), a wonderful combination.
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