Perfect Chicken Shaslick/ Chicken Shish Kabab Recipe for Iftar | চুলায় তৈরি মজাদার সাসলিক রেসেপি
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Originating from Central Asia, Chicken Kebab is a staple in Afghan cuisine, reflecting the region's rich history of grilling meats. Traditionally enjoyed during gatherings and celebrations, kebabs symbolize hospitality and community. Today, they have gained global popularity, with countless variations found in many cultures, each adding unique spices and cooking methods.
Ingredients
- ●chicken breast
- ●olive oil
- ●garlic
- ●lemon juice
- ●cumin
- ●paprika
- ●salt
- ●black pepper
- ●onion
- ●bell pepper
- ●yogurt
- ●coriander
- ●parsley
- ●skewers
Instructions
- 1Cut chicken into bite-sized pieces.
- 2In a bowl, mix olive oil, minced garlic, lemon juice, cumin, paprika, salt, and black pepper.
- 3Add chicken pieces to the marinade and coat evenly.
- 4Cover the bowl and refrigerate for at least 30 minutes.
- 5Soak skewers in water for 15 minutes to prevent burning.
- 6Thread marinated chicken onto skewers, alternating with onion and bell pepper pieces.
- 7Preheat grill to medium-high heat.
- 8Place skewers on the grill and cook for 10-15 minutes, turning occasionally, until chicken is cooked through and slightly charred.
- 9Remove from grill and let rest for a few minutes.
- 10Serve with yogurt sauce and garnish with chopped coriander and parsley.
Ingredient Alternatives
chicken breast
Healthier: chicken thighs
Cheaper: pork
Thighs are juicier and pork is often less expensive.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil has a higher smoke point.
yogurt
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt offers similar creaminess with less fat.
cumin
Healthier: ground coriander
Cheaper: caraway seeds
Coriander provides a similar flavor profile.
Techniques
marinatinggrilling
Equipment
grillmixing bowlskewers
🌶️🌶️🌶️Medium
Also Known As
Shish KebabGrilled Chicken Skewers
Ingredients
- ●1 lb chicken breast, cut into 1-inch cubes
- ●2 bell peppers, cut into 1-inch pieces
- ●1 onion, cut into wedges
- ●1/4 cup olive oil
- ●2 tbsp lemon juice
- ●2 cloves garlic, minced
- ●1 tsp paprika
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●Skewers (wooden or metal)
Instructions
- 1In a bowl, combine olive oil, lemon juice, minced garlic, paprika, cumin, salt, and black pepper to create a marinade.
- 2Add the chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- 3Soak wooden skewers in water for 30 minutes to prevent burning (if using wooden skewers).
- 4Preheat the grill to medium-high heat.
- 5Thread the marinated chicken, bell peppers, and onion onto the skewers, alternating between the ingredients.
- 6Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
- 7Remove the skewers from the grill and let them rest for a few minutes before serving.
- 8Serve hot with your choice of dipping sauce or over a bed of rice.
Equipment
grillmixing bowlskewers
Ingredients
- ●8 oz elbow macaroni
- ●1 lb ground beef
- ●1 cup shredded cheddar cheese
- ●1 cup shredded mozzarella cheese
- ●1/2 cup grated Parmesan cheese
- ●1 can (15 oz) tomato sauce
- ●1/2 cup water
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp Italian seasoning
- ●1 tbsp olive oil
Instructions
- 1Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon.
- 3Drain excess fat from the skillet, then add garlic powder, onion powder, salt, black pepper, and Italian seasoning. Stir to combine.
- 4Pour in the tomato sauce and water, stirring well. Bring the mixture to a simmer.
- 5Add the cooked macaroni to the skillet and mix until well combined with the beef and sauce.
- 6Reduce heat to low and sprinkle cheddar, mozzarella, and Parmesan cheese over the top.
- 7Cover the skillet and let it cook for about 5 minutes, or until the cheese is melted and bubbly.
- 8Remove from heat and let it sit for a few minutes before serving.
Equipment
large potlarge skilletmeasuring cupsmeasuring spoonsspatula
Originating from Italy, White Sauce Pasta, or 'Pasta al Sugo Bianco', showcases the versatility of pasta paired with a creamy béchamel sauce. Traditionally enjoyed as a comforting family meal, it reflects the Italian love for simple yet flavorful dishes. Today, this dish has gained popularity worldwide, with countless variations incorporating local ingredients like vegetables or proteins.
Ingredients
- ●pasta
- ●butter
- ●all-purpose flour
- ●milk
- ●garlic
- ●onion
- ●salt
- ●black pepper
- ●parmesan cheese
- ●nutmeg
- ●fresh parsley
- ●olive oil
- ●mushrooms
- ●spinach
- ●chicken
- ●peas
Instructions
- 1Cook pasta in a large pot of salted boiling water until al dente; drain and set aside.
- 2Melt butter in a saucepan over medium heat until foamy.
- 3Add chopped onion and minced garlic; sauté until translucent, about 2-3 minutes.
- 4Stir in all-purpose flour and cook for 1-2 minutes to form a roux.
- 5Gradually whisk in milk, stirring constantly until the sauce thickens, about 5-7 minutes.
- 6Season the sauce with salt, black pepper, and a pinch of nutmeg.
- 7Add cooked pasta to the sauce, tossing to coat evenly.
- 8Stir in grated parmesan cheese until melted and creamy.
- 9Fold in sautéed mushrooms and spinach, cooking until heated through, about 2-3 minutes.
- 10Garnish with fresh parsley before serving.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated cheddar
Nutritional yeast offers a cheesy flavor with fewer calories.
all-purpose flour
Healthier: whole wheat flour
Cheaper: cornstarch
Whole wheat flour adds fiber, while cornstarch thickens without gluten.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and adds flavor.
milk
Healthier: almond milk
Cheaper: water + cornstarch
Almond milk reduces calories, while the cornstarch thickens the sauce.
Techniques
boilingsautéingwhisking
Equipment
large potsaucepanwhiskcolanderspatula
🌶️🌶️🌶️Lowglutendairy
Also Known As
Pasta al Sugo BiancoPasta with White Sauce
pescatarian
Ingredients
- ●500g Ilish fish (Hilsa)
- ●2 cups basmati rice
- ●4 cups water
- ●1 large onion, thinly sliced
- ●2 green chilies, slit
- ●1/2 cup mustard oil
- ●1 tsp turmeric powder
- ●1 tsp cumin seeds
- ●2 bay leaves
- ●4-5 whole cloves
- ●4-5 green cardamom pods
- ●1 stick cinnamon
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- 2In a large pot, heat the mustard oil over medium heat. Add the sliced onions and sauté until golden brown.
- 3Add the cumin seeds, bay leaves, cloves, cardamom pods, and cinnamon stick to the pot. Sauté for a minute until fragrant.
- 4Stir in the turmeric powder and slit green chilies, cooking for another minute.
- 5Add the Ilish fish pieces to the pot, gently coating them with the spices. Cook for 2-3 minutes on each side, being careful not to break the fish.
- 6Remove the fish from the pot and set aside. In the same pot, add the soaked and drained rice, stirring gently to mix with the spices.
- 7Pour in the water and add salt to taste. Bring to a boil, then reduce the heat to low and cover the pot.
- 8Cook the rice for about 15-20 minutes, or until the water is absorbed and the rice is tender.
- 9Once the rice is cooked, gently fluff it with a fork and place the Ilish fish on top of the rice. Cover and let it steam for an additional 5 minutes.
- 10Garnish with fresh coriander leaves before serving.
Equipment
large potspatulameasuring cupsknifecutting board
🌶️🌶️🌶️Low
Ingredients
- ●500 grams boneless chicken thighs
- ●1 cup thick yogurt
- ●2 tablespoons ginger-garlic paste
- ●2 tablespoons lemon juice
- ●2 tablespoons cream
- ●1 tablespoon garam masala
- ●1 teaspoon cumin powder
- ●1 teaspoon coriander powder
- ●1/2 teaspoon turmeric powder
- ●1/2 teaspoon red chili powder
- ●Salt to taste
- ●2 tablespoons oil
- ●Fresh coriander leaves for garnish
- ●Lemon wedges for serving
Instructions
- 1In a large bowl, combine the yogurt, ginger-garlic paste, lemon juice, cream, garam masala, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well to form a marinade.
- 2Cut the chicken thighs into bite-sized pieces and add them to the marinade. Ensure all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight.
- 3Preheat your grill or oven to 200°C (400°F).
- 4Thread the marinated chicken pieces onto skewers, leaving a little space between each piece.
- 5Brush the skewers with oil to prevent sticking and enhance flavor.
- 6Place the skewers on the grill or in the oven. Cook for about 15-20 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
- 7Once cooked, remove the skewers from the grill and let them rest for a few minutes.
- 8Garnish with fresh coriander leaves and serve with lemon wedges on the side.
Equipment
Grill or ovenSkewersMixing bowlMeasuring cups and spoons
🌶️🌶️🌶️Low
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