Chicken Skewers with Tangy Shashlik Sauce
Thanks to the Thermomix®, these juicy chicken skewers with a rich, tangy shashlik sauce come together in no time! They are absolutely perfect for a delicious family dinner or a relaxed get-together with friends.
Servings: 4
Calories: 564kcal
Equipment
- Thermomix
- Varoma®
- Spatel
- Schneidebrett
- Messer
- Schaschlikspieße (Holz)
Zutaten
For the Skewers (6–8 skewers):
- 500 g Chicken breast or turkey breast; corn-fed chicken used here
- 1 tbsp Oil
- 2 tbsp BBQ seasoning mix e.g., Magic Dust
- 2 Red onions small
- ½ Bell pepper red
- ½ Bell pepper yellow
- 1 Zucchini small
For the Shashlik Sauce:
- 1 Yellow onion
- 1 Garlic clove
- 25 g Oil
- ½ Bell pepper red
- ½ Bell pepper yellow
- 3 Dill pickles
- 70 g Tomato paste
- 1 tbsp Curry powder
- 30 g Cornstarch
- 20 g Sugar
- 80 g Pickle brine
- 600 g Reserved cooking liquid
- Salt and pepper to taste
Also Needed:
- 1200 g Water
- 1 tbsp Vegetable broth
- 250 g Rice brown rice used here; long-grain white rice works too
Zubereitung
Prep Work:
- 500 g Chicken breast, 2 tbsp BBQ seasoning mix, 1 tbsp OilRoughly dice the chicken, toss with the oil and BBQ seasoning, and let it marinate in the fridge for about 1 hour.
- ½ Bell pepper, ½ Bell pepperIn the meantime, wash, dry, and seed the bell peppers. Cut into bite-sized pieces.
- 2 Red onionsPeel the red onions and cut them into thin wedges.
- 1 ZucchiniWash and dry the zucchini, then slice into rounds.
- Thread the marinated meat and vegetables alternately onto wooden skewers. Arrange them in the lightly greased Varoma® dish and tray.
Cooking:
- 1200 g Water, 1 tbsp Vegetable brothAdd the water and vegetable broth to the mixing bowl. Insert the simmering basket and weigh in the rice.
- 250 g RicePlace the lid on and rinse the rice for 10 sec / speed 5 so it's evenly coated with liquid. Place the Varoma® dish and tray with the chicken skewers on top and cook for 30 min / Varoma® / speed 2.
- When the cooking time is up, set the Varoma® aside, remove the simmering basket with the rice, and keep both warm.
- Pour off and save the cooking liquid from the mixing bowl—you'll need it to make that delicious sauce!
Pro-Tip: Flip the skewers halfway through the cooking time so everything cooks evenly on both sides!
Making the Shashlik Sauce:
- 1 Yellow onion, 1 Garlic clovePeel and quarter the onion, then peel and halve the garlic clove. Place both into the mixing bowl and chop 5 sec / speed 5.
- 25 g OilAdd oil and sauté 2 min / 120 °C (248°F) / speed 1.
- ½ Bell pepper, ½ Bell pepper, 3 Dill picklesMeanwhile, roughly dice the remaining bell pepper halves and slice the pickles crosswise and lengthwise.
- 70 g Tomato paste, 1 tbsp Curry powder, 30 g Cornstarch, 20 g Sugar, 600 g Reserved cooking liquid, 80 g Pickle brineAdd both to the mixing bowl and chop 3 sec / speed 5. Scrape down the sides of the bowl with the spatula, then add the remaining sauce ingredients: 600 g of the reserved cooking liquid (top off with a splash of water if needed), tomato paste, curry powder, sugar, pickle brine, and cornstarch.
- Salt and pepperSimmer the sauce 5 min / 100 °C (212°F) / speed 4, season to taste with salt and pepper, and serve hot over your chicken skewers and rice.
Notes
- Instead of using a pre-made store-bought seasoning mix for the marinade, you can easily mix up your own with paprika, salt, garlic powder, and black pepper.
- Turkey breast works wonderfully as a swap for the chicken skewers!
- Want to skip the skewers? Place the veggies straight into the Varoma® dish and the meat on the Varoma® tray. Once cooked, toss everything together in a bowl with the sauce for a quick shashlik stew.
