Shashlik with Rice
A short home-style guide to Shashlik with Rice, with steps for the usual way and for the air fryer. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Chicken (Murghi)No chicken? Use mutton or beef (cook longer), or soya chunks.
- Capsicum (Shimla mirch)No capsicum? Use extra cabbage or onion.
- Onion (Pyaz)No onion? Use spring onions, or a little onion powder (less depth).
- Yogurt (Dahi)No yogurt? Use milk with 1 tsp lemon juice, rested 10 minutes.
- Rice (Chawal)No rice? Use any other rice, or broken rice (cooks faster).
On the grill
- Marinate chicken cubes in yogurt, spices and lemon, then skewer with capsicum and onion and grill or pan-cook.
- Serve with boiled or fried rice.
In the air fryer (about 45 min)
- Marinate chicken cubes in yogurt, spices and lemon and skewer with capsicum and onion.
- Air fry at 200°C for 12 to 14 minutes, turning halfway, until cooked through.
- Serve with boiled or fried rice.
Air fryer tip: Use short skewers that fit inside the basket, or cook the pieces without skewers.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.