Shashlik Recipe

Shashlik is not just any dish; it’s a celebration on a skewer. Originating from the regions of Central Asia, shashlik takes grilled meat to a whole new level. Traditionally made with lamb, it has adapted over the years to include various types of meat, particularly chicken, which I prefer for its tender touch and ability to soak up flavors.

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Prep Time: 30

Cook Time: 20

Course: Main Course

Cuisine: Asian

Keyword: Shashlik Recipe

Servings:

Author: Rebecca Novak

Equipment

Skewers
Mixing bowl
grill or oven

Ingredients

To whip up a delicious shashlik here’s what you’ll need:
- 500 gm boneless chicken cut into bite-sized pieces
- 2 bell peppers chopped into 1-inch squares
- 2 tomatoes also in 1-inch pieces
- 1 large onion cut into 1-inch chunks
- 2 teaspoons salt more or less based on preference
- 1 teaspoon white pepper powder
- 1 teaspoon ground cumin
- 2 teaspoons Kashmiri red chili powder
- 4 tablespoons tomato paste or ketchup
- 1 tablespoon garlic paste
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil for a flavor boost
- 1 teaspoon dried oregano optional for extra flavor
- Extra oil for grilling

Instructions

Step 1: Prepare the Marinade

In a large mixing bowl, combine the salt, white pepper, ground cumin, Kashmiri red chili powder, tomato paste, garlic paste, soy sauce, red wine vinegar, and olive oil. Stir until everything is well mixed. This is your marinade, and it’s going to be the flavor powerhouse of your shashlik.

Step 2: Marinate the Chicken

Add the chicken pieces to the bowl, making sure every cube is generously coated in that flavorful mix. Cover the bowl with plastic wrap and set it in the fridge for at least 30 minutes. If you have extra time, letting it marinate longer (up to a couple of hours) will deepen the flavors.

Step 3: Toss in the Veggies

After the marination period, take out your chicken and add the bell peppers, tomatoes, and onion into the bowl. Toss everything together gently, ensuring that the vegetables also soak in some marinade. The sooner, the better; let it sit for another 10-15 minutes.

Step 4: Skewer the Chicken and Veggies

Prepare your skewers—if using wooden ones, don’t forget to soak them in water for about 10 minutes to prevent burning. Now thread the marinated chicken and veggies onto the skewers, alternating between them for a colorful presentation. Try to leave a little space between each piece for even cooking.

Step 5: Grill to Perfection

Heat your grill or oven to medium-high heat. Lightly grease the grill grate or baking sheet. Grill the skewers for about 12-15 minutes, turning occasionally until the chicken is fully cooked and has nice grill marks. Look for an internal temperature of 165°F for the chicken.

Notes

- Soak the Skewers: Always soak wooden skewers before grilling to prevent them from burning.

- Rest After Cooking: Once grilled, let the shashlik rest for a minute or two. It'll help keep the juices inside.

- Experiment with Marinade: Feel free to play around with the marinade. Adding lemon juice or herbs can give a fresh twist.

- Batch Cooking: If making for a crowd, consider doubling the marinade and chicken. Shashlik is a hit at parties!

- Perfect Pairing: Serve with a fresh salad or some warm pita for a complete meal.

Nutrition

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