Here is my version of chicken shashlik. Instead of using peppers I’ve added whole chillies which gives a lovely warmth to the overall dish and are actually quite enjoyable eaten like padron peppers if you dare!
Serves 4
INGREDIENTS
800g Skinless boneless chicken thighs
1 medium red onion - cut into 8 wedges
3-4 whole red chillies
1 large handful of fresh spinach
Marinade ⠀
2 tablespoons Greek Yogurt ⠀
3 cloves crushed garlic ⠀
1 thumb sized piece of ginger grated ⠀
1 red chilli - finely chopped (optional)
2 teaspoons honey
Juice 1/2 lemon
4 teaspoons of Tandoori spice mix
Or
1/2 teaspoon ground cinnamon⠀
2 teaspoon ground cumin⠀
1 teaspoon ground coriander⠀
1 teaspoon smoked paprika⠀
METHOD
Mix the marinade ingredients together in a bowl and add the chicken. Leave anything between 30 minutes and over night.
Preheat the oven to 200 degrees.
Add everything except the spinach to the pan. Drizzle with a little oil and season. Roast for 30-45 minutes. If using breasts cook for no more than 30 minutes. Stir through the spinach and serve.