Cooking Chicken Shashlik and Vegetable Stew on Open Fire - ASMR Cooking No Talking

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess with fewer calories.

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a higher smoke point.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley is often more accessible and adds freshness.

Chop the chicken fillet into big pieces of cube shape.

Finely chop cilantro and basil.

Cut the garlic into slices and add to the chicken.

Add salt, pepper, and pour olive oil generously.

Mix and marinate the chicken for 1-2 hours.

Put it on open fire and grill for 15-20 minutes, turning around regularly.

Chop the eggplants into medium cubes and add salt generously. Leave for 15 minutes.

Chop the bell peppers into cubes.

Finely chop the onion.

Rinse the eggplants with water and squeeze it out.

Add oil into the cauldron and fry the onion until nicely golden.

Add the bell peppers and fry for 5 more minutes.

Add the eggplants, stir, cover with the lid and stew for 7 minutes on medium fire.

Add the grated tomato, cover with the lid and cook for 30 minutes on low fire.

Squeeze the garlic, stir it all and it's ready.

Cooking Techniques

Equipment Needed

Spice Level: