Chicken shashlik in the Ninja CombiGeflügel-Schaschlik a. d. Ninja Combi
Chicken shashlik skewers seared, then finished in their peppery sauce on Combi Crisp.
- 30 min start to finish
- Serves 2
- Works on every CombiWorks on your US 14-in-1Works on your UK & EU 12-in-1Works on your India 14-in-1
Set your Combi
- Sear/Sauté5minHi
- Combi Crisp200°C390°F15min
You'll need
- 4 Holzspieße
- 500 g1 lb 2 oz Hähnchenbrustfilet
- 2 Paprikaschoten
- 2 Zwiebeln
- 10 Scheiben Bacon
- Öl neutral
Sauce
- 2 Knoblauchzehen
- Reste von Zwiebeln und Paprika
- 1 Eßl. Zucker
- Salz,
- Pfeffer
- 1 TL Paprika edelsüß
- 1 TL Paprika
- 20 g⅔ oz Tomatenmark
- 30 g1 oz Rotwein
- 220 g8 oz Wasser
- 1 Eßl. Geflügelbrühe gekörnt
- 500 g1 lb 2 oz passierte Tomaten
- 50 g2 oz Gewürzketuchup
- 4 wooden skewers
- 500 g1 lb 2 oz chicken breast fillet
- 2 bell peppers
- 2 onions
- 10 slices of bacon
- Neutral oil
Sauce
- 2 garlic cloves
- Leftover onion and bell pepper
- 1 tbsp sugar
- Salt,
- Pepper
- 1 tsp sweet paprika
- 1 tsp paprika
- 20 g1½ tbsp tomato paste
- 30 g2 tbsp red wine
- 220 g¾ cup + 3 tbsp water
- 1 tbsp chicken stock granules
- 500 g2 cups strained tomatoes
- 50 g2 oz spiced ketchup
Method
- Halve the meat lengthways down the middle and cut into rough chunks. Then thread onto soaked wooden skewers, alternating with bell pepper, onion and rolled-up bacon slices.
- Lay in the Combi pan and drizzle with oil.
- Brown on both sides for /Hi/Sear/Sauté.
Our tip Sear/Sauté only runs with the door open. Turn the skewers once the underside lifts away easily; if they stick, the crust isn't ready yet.
- Take them out and caramelise the remaining bell pepper and onion pieces with the sugar in the leftover oil. Then stir in the tomato [paste]. Toast this as well and deglaze with the red wine.
Our tip Stir constantly once the sugar goes in, as it catches fast. Fry the tomato paste until it darkens a shade and smells sweet, then add the wine.
- Add the remaining ingredients, stir, and lay the skewers on top. Spoon the sauce over them and finish cooking for /200°C390°F/Combi Crisp.
Our tip Cut into the thickest piece of chicken: it should be white right through with clear juices, or read 75°C165°F.
Tips from Ulrike Behmer
This recipe doubles really well
Method
- Fleisch mittig längs teilen und in grobe Stücke schneiden. Dann mit Paprika, Zwiebel und Baconscheiben aufgerollt abwechselnd auf gewässerte Holzspieße stecken.
- In die tiefe Form des Combis legen und mit Öl beträufeln.
- ./ Hi /Sear/Saute von beiden Seiten anbraten.
Our tip Sear/Sauté only runs with the door open. Turn the skewers once the underside lifts away easily; if they stick, the crust isn't ready yet.
- Entnehmen und die restlichen Paprika-u. Zwiebelstücke in dem restlichen Öl mit Zucker karamellisieren lassen. Dann Tomaten einrühren. Ebenfalls anrösten und mit dem Rotwein ablöschen.
Our tip Stir constantly once the sugar goes in, as it catches fast. Fry the tomato paste until it darkens a shade and smells sweet, then add the wine.
- Die restlichen Zutaten zufügen, verrühren und die Spieße darauflegen. Mit der Sauce begießen und /200 Grad/Combi crisp fertigkochen.
Our tip Cut into the thickest piece of chicken: it should be white right through with clear juices, or read 75°C165°F.
Tips from Ulrike Behmer
Das Rezept kann man super verdoppeln
Source: Geflügel-Schaschlik a. d. Ninja Combi by Ulrike Behmer, Kochjunkie auf Reisen
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From Combi Recipes: https://combirecipes.com/recipes/kochjunkie-auf-reisen--gefluegel-schaschlik-a-d-ninja-combi/
