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Chicken Schaschlik

Chicken Schaschlik
Schaschlik is kind of a generic term for a skewered dish or Kebab with a style of seasoning, that is a blend of some of the Eastern European countries and Mediterranean, with a combination of sweet spices and savory spices.
Thank you to Dieter Monka for supplying the basic recipe.

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Serving size:1- 2 Kebabs - Prep time:
Cook time: Total time: Yield: (3-4 servings)


1 1/2 -2 lbs. Chicken Breast, cut into 1 inch chunks
2 medium size green bell peppers, cut into 1 inch chunks
1 medium Spanish or white onion, cut into 1 inch chunks
1 dozen wood skewers, soaked in water

1/2 cup tomato catsup or tomato sauce
3 tablespoons lemon juice ( aprox. 1 lemon)
1 / 4 cup brandy
2 tblsp Dijon mustard
2 tblsp Canola oil

1 tblsp paprika Sweet Hungarian or Spicy (your option)
1 teaspoons curry powder
1 teasp fresh grated ginger
1 teasp cinnamon
1 / 2 teasp nutmeg


printer friendly           Metric Conversion Chart


1. Blend all ingredients for the sauce in a good size bowl, that can hold 1-1 /2 to 2 lbs of meat.

2. Reserve 1/4 cup of the sauce to glaze if you like at the end.

3 .Add the chicken, blend well and let it sit for 4 hours or overnight.

3.Thread the chicken on a skewer with alternating chicken, peppers and onions.

Hold in a pan till ready to BBQ.

4.Brush some oil on the BBQ, then grill on medium high heat.

5. Turn every 15 to 20 seconds so they brown evenly. These took about 15 minutes all together. The meat should read 160 degrees F on a thermometer. You can also pull one off and check on piece.

Here are the finished skewers.

6. Serve with salad and fries or rice.


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Last updated May 30, 2012