Chicken Shashlik is a flavorful, skewered dish that combines marinated chicken with colorful vegetables, often grilled or baked to perfection. It’s popular in many cuisines, and the combination of spices and smoky char makes it a delicious treat. Here’s an easy recipe for making Chicken Shashlik:
Ingredients:
For the Chicken Marinade:
- 1 1/2 lbs (700g) boneless chicken breasts or thighs, cut into 1-inch cubes
- 1/2 cup plain yogurt (helps tenderize the chicken)
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 tbsp ginger-garlic paste (or 1 tbsp each of grated ginger and minced garlic)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika or red chili powder (adjust for spice level)
- 1/2 tsp turmeric powder (optional, for color)
- 1 tsp garam masala (optional, for an Indian twist)
- 1/2 tsp ground black pepper
- 1 tsp salt (adjust to taste)
- 1 tbsp honey or sugar (optional, for a slight sweetness)
For the Veggies:
- 1 large onion, sliced into rings or chunks
- 1 bell pepper (red, green, or yellow), cut into chunks
- 1 zucchini, sliced into rounds (optional)
- 1 tomato, cut into wedges (optional)
For Grilling:
- Skewers (metal or wooden; if using wooden, soak them in water for 30 minutes to prevent burning)
- Olive oil for brushing
Instructions:
1. Marinate the Chicken:
- In a large bowl, combine the yogurt, lemon juice, olive oil, ginger-garlic paste, cumin, coriander, paprika, turmeric, garam masala, salt, pepper, and honey (if using).
- Add the cubed chicken pieces to the marinade and mix well to coat all the chicken. Cover the bowl and refrigerate for at least 1 hour, but preferably overnight for deeper flavor.
2. Prepare the Vegetables:
- While the chicken marinates, prepare the vegetables. You can use onions, bell peppers, zucchini, and tomatoes — cut into pieces that are easy to skewer.
- Optionally, you can toss the veggies with a little olive oil, salt, and pepper for extra flavor.
3. Assemble the Skewers:
- Preheat your grill or grill pan to medium-high heat.
- Thread the marinated chicken pieces and vegetables onto the skewers, alternating between chicken and veggies for a balanced, colorful skewer.
4. Grill the Shashlik:
- Brush the skewers with a little olive oil to prevent sticking and ensure a nice char.
- Grill the skewers for about 12-15 minutes, turning occasionally to cook evenly on all sides. The chicken should be fully cooked, and the vegetables should have a nice char. The internal temperature of the chicken should reach 165°F (75°C).
5. Serve:
- Once cooked, remove the skewers from the grill. Optionally, you can squeeze a bit of lemon juice over the top and garnish with chopped cilantro.
- Serve the chicken shashlik with naan, rice, or a side of yogurt or chutney for dipping.
Tips:
- Variations: You can also marinate the chicken with a mix of spices like cardamom, cinnamon, or smoked paprika for different flavors.
- Grill Pan or Oven Option: If you don’t have access to a grill, you can use a grill pan on the stovetop or bake the skewers at 400°F (200°C) for 20-25 minutes, turning halfway through.
Enjoy your flavorful, juicy Chicken Shashlik!