Friday, November 24, 2006

chicken shaslik

Boneless chicken 1.5-2 lbs.
Red onions 2
Bell pepper 2
largeTomatoes 4
Red chili powder 1 tbsp
.Salt 1 tbsp
.Crushed garlic 2 tbsp
Crushed ginger 1 tbsp
Corriander powder 1 tbsp
Cumin powder 1 tbsp
Lemon Juice 2 tbsp.
Soy sauce 1/2 cup.
Yogurt 1/2 cup

Prepare marinade:

In a large bowl, combine yogurt, soy sauce, lemon juice,

red chili powder, salt, crushed garlic, crushed ginger,

corriander, and cumin - and mix well Cut bonless

chicken breast into squares (roughly 2 inches x 2

inches) Add chicken to the marinade and set aside

for 1 to 2 hours Cut onions into four pieces each

Cut tomatoes into four pieces each Cut bell pepper

into square slices (remove the seeds) Preheat oven

to 450 degrees Remove chicken cubes from

marinade and put in a baking pan Cover with foil

and bake for 30 minutes Check to see if chicken

juice is running clear - if not, bake for additional

15 minutes Remove foil, add tomatoes, onions,

and bell pepper and broil on low heat for

15 minutes (or longer if desired) to brown the

chicken and dry excess water Serve with
steamed or brown rice, naan, or

garlic bread