Chicken Shashlik on Pita Bread

About Chicken Shashlik on Pita Bread

Ingredients

• Boneless chicken breasts 2
• Whole wheat pitas 4
• Red chilli powder 1 pinch
• Cayenne pepper 1 tsp
• Cumin powder 1 pinch
• Salt to taste
• Cherry tomatoes 12
• Fresh coriander sprigs 4

How to Make Chicken Shashlik on Pita Bread (Stepwise Photos)

Method

1. Preheat air fryer to 180º C.
2. Cut chicken breasts into small cubes and put into a mixing bowl.
3. Mix red chilli powder, cayenne pepper powder, cumin powder and salt in a bowl. Add this to the chicken and mix well.
4. Thread the chicken and tomatoes onto skewers.
5. Lightly grease the basket, place the chicken skewers in it and attach the basket to the air fryer and air fry for 7 minutes.
6. Remove them from the air fryer. Stuff them into the pita pockets, keep them on a serving platter, garnish with coriander sprigs and serve immediately.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD. Chicken Burger American Corn on the Cob Comments Share Your Comments and Feedback Your Name* Your Email* Recipe Rating: No Feedback Available Key Details: Prep:15 minutes Cook time: 10 minutes Difficulty Level: Easy Course: Snack Cuisine: Fusion Key Ingredients: Boneless chicken breasts Whole wheat pita Popular Recipes Thukpa Thukpa By Chef Shantanu Gupte Tamatar ni Gravy ma Cutlet Tamatar Ni Gravy Ma Cutlet By Chef Shantanu Gupte Sweet Momos Sweet Momos By Chef Shantanu Gupte.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps