Knowing how to do cook chicken in lots of different and exciting ways will make your dinners infinitely easier to think up, not to mention more enjoyable. Here’s a great one for your collection: chicken shashlik. This recipe originated in Middle Eastern cuisine and went on to become popular in India, Pakistan and Bangladesh. My version of chicken shashlik made of tender chunks of marinated chicken thighs, skewered and grilled, and served with a bad of sweet peppers and onions is deliciously easy to do at home.
Skewers always look really visually appealing so this recipe is not only great for your regular meals but makes a fantastic option for entertaining as well. Serve with salads, rice or in flatbreads. These skewers work fantastically well on the BBQ too of course!
Chicken Shashlik Recipe
Whether you are hosting a barbecue, planning a special dinner, or simply craving a delightful meal, chicken shashlik is a fantastic choice. The smoky aroma of the grilled chicken, and sweet, charred veggies is a great combination. Made with marinated chicken this is a light meal option and can be prepped in advance of cooking.
Ingredients
- Serves 4
- 6 boneless chicken thighs
- 1 tbsp tandoori curry powder
- 2 tsp garlic powder
- 1 tbsp rape seed oil
- Juice of 1 lemon
- 1 green pepper, sliced
- 1 red pepper, sliced
- 1 onion, sliced
- 1 tbsp curry powder
- 2 tsp garlic puree
- 2 tsp ginger puree
- 1 tbsp chilli sauce
Method
Chicken Shashlik
Deliciously tender chicken skewers
- Chopping board
- Knife
- Bowl
- Pan
- skewers
- Wooden spoon
- 6 chicken thighs (boneless)
- 1 tbsp Tandoori curry powder
- 2 tsp garlic powder
- 1 tbsp rape seed oil
- 1 juice of one lemon
- 1 green pepper, sliced
- 1 red pepper, sliced
- 1 white onion, sliced
- 1 tbsp curry powder
- 2 tsp garlic puree
- 2 tsp ginger puree
- 1 tbsp chilli sauce
For the chicken shashlik skewers
-
In a bowl add the thighs, tandoori curry powder, garlic powder, rape seed oil and lemon juice. Let this marinate for 2-6 hours for best results.
-
Start at the end of the thigh and depending on size, fold and skewer 2-3 times.
-
Grill for 20 mins, turning regularly to evenly cook.
For the vegetables
-
In a pan on medium heat add a little oil add the onions and peppers. Once softening, add the curry powder, garlic puree and ginger puree and cook until soft. Then add the chilli sauce.
-
Serve on a plate or platter with a bed of the vegetables, topped with the chicken shashlik skewers.
Can you use other meats?
‘Shashlik’ translates at pieces of skewered meat. Therefore you can make absolutely make shashlik out of other meats! Shashlik made of different combinations of meats and vegetables, as well as marinades is where you can let your creativity flow. Here are some ideas for different skewers:
- Beef with garlic and ginger
- Lamb with thyme and tomato paste
- Pork with honey and soy
What skewers to use
Metal skewers work great but can of course get extremely hot, and take a while to cool down. If you are serving shortly after cooking then you may wish to opt for wooden instead, which I find don’t get as hot.
Always soak wooden skewers in a bowl of water for a few minutes before using. This will prevent them burning when grilled.
What do you serve with shashlik?
Chicken shashlik is wonderfully versatile and you can make all kinds of tasty meals based around these skewers. Serve with rice, which goes great with those veggies too. Our you could add to a flat bread with extra salad and sauces. Chicken shashlik also makes a fantastic meat dish for BBQs.
More recipes
Here are some similar recipes that I think you will love!
Follow Girl Eats World
For more food content come and join the online Girl Eats World community! Don’t miss a recipe, giveaway or cooking news. I’m @jogirleatsworld across all social media channels.
Get the Girl Eats World Cookbook
Cook It, Eat It, Live It is a vibrant and varied collection of personal recipes straight from my own dinner table, to guarantee no more boring dinners.
You’ll find recipes to suit all seasons and appetites, with inspirations taken from British, Japanese and Caribbean cuisine. Recipes are punctuated with travel stories, food diaries and a personal philosophy for the every day joy that food can bring to life.
TAP TO GET YOUR COPY NOW
