Shashlik is known as a derivative of the Turkish word “shish” which means skewers. Chicken shashlik is very flavorful. You can put it together in no time, it requires minimum effort. Try it for iftar, it will not disappoint you.

Ingredients for Easy Chicken Shashlik

Chicken
Boneless chicken thighs provide the best, juiciest chicken shashlik recipe. You can also use chicken breast, but it won’t be as juicy.

Bell peppers
This recipe tastes great, especially when you grill the bell peppers.

Onions
I used sweet yellow onions, which taste delicious when caramelized or slightly charred. You can also use red onions in the recipe.

Marinade
Marinate the chicken in advance. This marinade is very forgiving and you can adjust it according to your taste buds.


Usually, shashlik stands alone and is not served with anything, allowing the bold flavors of the marinated meat to shine through. However, I like to elevate the experience by serving mine with a generous portion of fluffy white rice, which perfectly complements the smoky and savory notes of the shashlik. In addition, I offer some extra marinade sauce on the side, enhancing the dish’s richness and providing a delightful tang that balances the meal beautifully. This combination not only satisfies the palate but also makes for a visually appealing plate, as the vibrant colors of the food interact harmoniously.

You can keep any leftovers in a refrigerator in an air-tight container for up to 3 days, which helps preserve their freshness and flavor. It’s important to let the dish cool down to room temperature before you transfer it to the container to ensure optimal storage conditions. Simply reheat it in the microwave for a few minutes, stirring occasionally for even heating, and enjoy a delicious meal that tastes just as good as when you first prepared it. If you prefer, add a splash of water or a drizzle of olive oil before reheating to restore moisture.

More Recipes

Rate the Recipe

Chicken Shashlik

Saba Ahmad
servings: 4
This chicken shashlik recipe is a fusion of actual shashlik and Pakistani flavors. ketchup, BBQ sauce, mustard, and some other ingredients make this dish very flavorful. The spice level of this dish can be easily adjusted.
Print Recipe Pin Recipe Leave a Review
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients
 

  • 1.5 Lb (700 g) Chicken breast or thighs
  • 1 (1) Red Bell pepper
  • 1 (1) Green Bell pepper
  • 1 small (1 small) Onion
  • 1 medium (1 medium ) Tomato
  • 1 tbsp (1 tbsp) Vegetable oil

Marinade for Chicken

  • 3 tbsp (3 tbsp) ketchup
  • 5 tbsp (5 tbsp) BBQ sauce
  • ½ tsp (½ tsp) Salt
  • ½ tsp (½ tsp) Black pepper
  • ½ tsp (½ tsp) Ginger paste
  • ½ tsp (½ tsp) Garlic paste
  • 1 tsp (1 tsp) Chili sauce, I used siracha sauce but any chili sauce will do.
  • 10-12 (10-12) Bamboo or metal skewers, Soak your bamboo skewers for at least 30 minutes

Equipment

  • 1 nonstick pan or grill it outside if the weather allows
  • 1 gas or charcoal grill

Instructions
 

  • Cut chicken into 1-inch cubes.
  • Mix all the ingredients of marinade in the chicken and leave it aside
  • Cut onions, tomatoes, and bell peppers into 1-inch cubes
  • Now put the chicken on the skewers along with vegetables.
  • Preheat your grill. Cook the chicken on the grill at 350F for 5-6 minutes per side.
  • Alternatively, add 1 tbsp of oil in a pan and fry your skewers for 5-6 minutes per side

Video

Notes

Notes
  1. I personally prefer chicken thighs because I get the juiciest kebabs.
  2. Any color of bell pepper can be used in the recipe.
  3. All of the sauces can be adjusted according to your taste buds.
Calories: 302kcal, Carbohydrates: 19g, Protein: 38g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 109mg, Sodium: 837mg, Potassium: 935mg, Fiber: 2g, Sugar: 13g, Vitamin A: 1466IU, Vitamin C: 71mg, Calcium: 32mg, Iron: 1mg

Did you make this recipe?

Please consider Leaving a star rating and review!