Shashlik is a popular dish in many parts of South Asia, especially in Pakistan and India, and is known for its deliciously spiced marinated meat skewers, often grilled or cooked on skewers in the oven. It is similar to kebabs but typically includes vegetables like bell peppers, onions, and tomatoes, which are skewered along with the marinated meat. It’s perfect for barbecues, parties, or as a flavorful dinner.
Here’s a classic Shashlik recipe using chicken:
Chicken Shashlik Recipe
Ingredients:
For the Marinade:
- 500 grams (1 lb) chicken breast or thighs, boneless and cut into bite-sized cubes
- 1/2 cup yogurt (thick, plain)
- 1 tablespoon ginger-garlic paste
- 1 tablespoon red chili powder (adjust to taste)
- 1 teaspoon turmeric powder (haldi)
- 1 teaspoon garam masala powder
- 1 tablespoon lemon juice
- 2 tablespoons soy sauce (for umami flavor)
- 1 tablespoon vinegar (optional, for extra tang)
- 2 tablespoons oil or melted butter
- Salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon cumin powder (zeera)
For the Vegetables:
- 1 large onion, cut into thick rings or chunks
- 1 bell pepper (red, yellow, or green), cut into chunks
- 1-2 tomatoes, cut into chunks
- 1-2 tablespoons oil (for grilling vegetables)
For Serving:
- Lemon wedges
- Cilantro (fresh coriander), chopped for garnish
- Pita bread or naan (optional)
- Green chutney (mint or coriander chutney) or yogurt raita
Instructions:
1. Prepare the Marinade:
- In a large mixing bowl, combine all the marinade ingredients: yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, soy sauce, vinegar (if using), oil, salt, black pepper, and cumin powder.
- Add the chicken pieces to the bowl and mix thoroughly, ensuring the chicken is coated with the marinade.
- Cover the bowl with plastic wrap and let the chicken marinate for at least 1-2 hours, or overnight if possible, in the fridge. The longer it marinates, the more flavorful and tender the chicken will be.
2. Prepare the Vegetables:
- While the chicken is marinating, cut the vegetables (onions, bell peppers, and tomatoes) into thick chunks or rings. These will be skewered alongside the chicken.
- Toss the vegetables in a bit of oil, salt, and pepper to season them lightly. This will help them cook evenly and get a nice char when grilled.
3. Assemble the Shashlik Skewers:
- Take the marinated chicken and thread it onto skewers alternately with the vegetables. You can add a few pieces of chicken, followed by chunks of onion, bell pepper, and tomato, repeating the process to make an attractive, colorful skewer.
- If you’re using wooden skewers, make sure to soak them in water for 30 minutes before assembling to prevent them from burning.
4. Cook the Shashlik:
Grill Method (Ideal for smoky flavor):
- Preheat your grill or barbecue to medium-high heat.
- Place the skewers on the grill, making sure to turn them occasionally to ensure even cooking. Grill for about 12-15 minutes until the chicken is cooked through, and the vegetables are tender with a nice char.
Oven Method (if no grill):
- Preheat your oven to 200°C (392°F).
- Line a baking tray with foil and place a wire rack over it to allow air circulation (this will help the chicken cook evenly and become crisp).
- Place the skewers on the rack and bake in the oven for 15-20 minutes, turning halfway through, until the chicken is cooked through and slightly golden. Optionally, you can broil them for 2-3 minutes at the end to get a charred effect.
Pan-fry Method (Quick and easy for indoor cooking):
- Heat a large non-stick skillet or griddle over medium-high heat. Add a bit of oil to coat the pan.
- Place the skewers in the pan, and cook the chicken and vegetables, turning occasionally until the chicken is cooked through and browned on the outside (about 10-12 minutes).
5. Serve the Shashlik:
- Once cooked, remove the skewers from the grill or oven.
- Serve the Chicken Shashlik hot, garnished with fresh cilantro and lemon wedges on the side.
- You can also serve it with naan, pita bread, or jeera rice for a complete meal. Add a side of green chutney or yogurt raita to cool off the heat from the spices.
Tips for the Best Chicken Shashlik:
- Marinating Time: The key to tender, flavorful chicken is a good marination time. Try to marinate the chicken for at least 2 hours—overnight is even better for deep flavor penetration.
- Vegetable Variations: You can add other vegetables like zucchini, mushrooms, or even pineapple for added sweetness. If you like spiciness, you can also add some green chilies along with the vegetables.
- Tenderize the Chicken: If you find your chicken breasts are a bit tough, you can tenderize them by lightly pounding them with a meat mallet before marinating.
- Make It Spicy: Adjust the amount of chili powder or green chilies according to your spice preference. You can also add chili flakes for extra heat.
- Grilling: If you have a charcoal grill, it will add an incredible smoky flavor to the shashlik. If using a gas grill or oven, you can create a similar effect by basting the chicken with a bit of butter or oil while grilling.
Serving Suggestions:
- Side Dishes: Pair the Chicken Shashlik with a fresh cucumber salad, raita, or a fruit salad for a refreshing contrast.
- Bread: Warm naan or paratha works wonderfully to scoop up the chicken.
- Rice: Serve over a bed of jeera rice (cumin rice) or pilaf for a satisfying meal.
Shashlik Variations:
- Beef Shashlik: You can replace chicken with beef (preferably tender cuts like sirloin or ribeye), marinated in the same spices.
- Vegetarian Shashlik: For a vegetarian version, use tofu, paneer, or mixed vegetables like cauliflower, eggplant, and mushrooms as the main ingredients.
- Shashlik with Sauces: For an added twist, baste the shashlik with a barbecue sauce or spicy ketchup during grilling to create a glaze.
Chicken Shashlik is a flavorful and aromatic dish that is perfect for any occasion. Whether you’re grilling in the summer or baking indoors during winter, this recipe is sure to be a hit at your next gathering!
