Chicken Shashlik

• 5-6 chicken thighs
• 1 green pepper, cut into chunks
• 2 red onions, cut into chunks

Marinade

• 4 cloves garlic, pureed
• 2 tbsp ginger, pureed
• 1 fresh chilli, finely chopped (or 2 for more heat)
• 4 tbsp white vinegar
• 1 tbsp lemon juice
• 1 tsp Kashmiri chilli powder
• 1 tsp of garam masala
• 3 tbsp soy sauce
• 1 tbsp mustard paste
• 2 tbsp tomato ketchup
• ½ tsp salt, black pepper
• Oil
• Handful of fresh coriander, chopped
• 6 skewers

As a curry

• 2 garlic cloves, sliced
• 2 tomatoes, pureed

Method

1. Cut your chicken and vegetables into large chunks so they can be easily skewered.
2. Blitz the ginger, garlic and fresh chilli to make a paste and place into a large bowl.
3. Add the vinegar, chilli powder, garam masala, soy sauce, mustard paste and tomato ketchup.
4. Mix to create a lovely tangy marinade before adding the chicken and vegetables. Stir the whole lot together and leave to marinade for 30 minutes to an hour.
5. Once you are ready to cook, skewer alternate pieces of the vegetables and meat onto the skewers.
6. To cook, you can either place the skewers onto a BBQ or onto an oven tray to bake in the oven. Cook until the chicken is cooked through (15-20 minutes) and the vegetables are slightly charred.

To make it as a curry

1. Heat oil and gently fry 2 cloves of sliced garlic for a minute. Do be careful not to burn them.
2. Blitz 2 tomatoes in a blender and add to the garlic. Cook for 5-10 minutes until the tomatoes lose their acidity. 
3. Add the marinated chicken and cook for 10 minutes before adding the marinated vegetables.
4. Cook for a further 10 minutes until the chicken is cooked through and the sauce has thickened and becomes sticky, but the vegetables maintain a little crunch.
5. Serve with some steamed rice.