Healthy times call for ‘chicken shashlik’!

Method:
Chicken

Cut chicken into cubes.
Marinate it with salt, pepper, ketchup, Worcestershire sauce, ginger-garlic paste and chili powder for 30 minutes.
Cut capsicum into half and de-seed. Cut into cubes of the same size as chicken.
Cut onion into quarters (i.e, cut it in the shape of ‘plus’ sign); separate the layers.
Cut tomato into half, de-seed and cut into small pieces of the same size as chicken/ capsicum.
Heat grill pan with 1 tbsp oil.
In skewer, first put onion, then closely put chicken, then tomato, and then capsicum; repeat till the skewer is filled.
Put in grill pan and after 5 minutes, brush BBQ sauce on it.
When one side is done, turn and brush BBQ sauce on the other side also.
Once the chicken is cooked and the veggies are soft, take off from the pan.
For dry shashlik, in a serving platter, take out boiled rice and put skewers on top.
If gravy is needed, put the remaining BBQ sauce with 2-3 tbsp water in grill pan and let it boil.
Pour on top of the skewers or serve separately in a bowl.

BBQ Sauce

In a bowl, mix together garlic paste, tomato paste, ketchup, vinegar, salt, sugar and chili powder.

Tips

Wooden skewers can also be used in place of shashlik skewers.
In place of grill pan, normal frying pan can also be used; chicken shashlik can alternatively be baked with 1 tbsp oil.
Chicken and vegetables can be arranged in any order; however, if chicken is placed next to tomato, the chicken cooks faster.
Ready-made BBQ sauce can also be used.