Marinated Chicken Shashlik is both comforting and exciting at the same time. It brings together tender chicken, bold spices and vibrant vegetables in a way that never feels heavy. This dish suits relaxed family meals just as well as weekend gatherings with friends. It also works beautifully when you want something packed with flavour without unnecessary fuss. Most importantly, it celebrates simple ingredients treated with care.
Shashlik has its roots in Central and South Asia, where skewered meats are cooked over open flames and brushed with rich marinades. Over time, many regional variations have emerged, each adding its own character. In this version, the focus stays firmly on the marinade, which transforms plain chicken into something deeply savoury and aromatic. Because the chicken spends time soaking up those flavours, every bite tastes well seasoned rather than merely coated.
The marinade usually combines yoghurt, spices, garlic, and a gentle touch of acidity. Together, these elements soften the chicken while building layers of flavour. As a result, the meat stays juicy during cooking and develops a lovely char on the outside. Meanwhile, peppers and onions add sweetness and texture, which balances the spice beautifully. This contrast keeps the dish lively from the first skewer to the last.
Marinated Chicken Shashlik shines when cooked over a grill, although it adapts just as well to an oven or griddle pan. The high heat encourages caramelisation, which deepens the flavour and adds visual appeal. At the same time, the vegetables blister slightly, releasing their natural sugars. Because everything cooks together, the flavours mingle and create a cohesive dish rather than separate components.
This dish pairs easily with a wide range of sides, which makes it especially useful. Soft naan, flatbreads, or simple pilau rice all work well. Alternatively, a crisp salad with lemon dressing adds freshness and keeps the meal light. When served with cooling yoghurt sauce or mint chutney, the spices feel balanced rather than overwhelming.
Marinated Chicken Shashlik also suits meal planning surprisingly well. You can prepare the chicken ahead of time and leave it to marinate overnight, which actually improves the flavour. Then, when cooking time arrives, everything comes together quickly and smoothly. For busy cooks, that combination of depth and convenience is hard to beat.
In the end, this dish proves that bold flavour does not require complexity. With thoughtful marination and confident cooking, Marinated Chicken Shashlik delivers colour, aroma, and satisfaction in equal measure. It is the kind of dish that encourages seconds and sparks conversation at the table.
Marinated Chicken Shashlik
Equipment
- Skewers Metal or soaked wooden
Ingredients
The Shashlik:
- 600 g chicken breast or thigh, cut into large chunks
- 1 large red bell pepper cut into squares
- 1 large green bell pepper cut into squares
- 1 large onion cut into chunks
- 2 tbsp vegetable oil
The Marinade:
- 150 g natural yoghurt
- 2 tbsp lemon juice
- 3 cloves garlic finely chopped
- 1 ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp chilli powder
- 1 tsp garam masala
- Salt to taste
- Black pepper to taste
Instructions
- Place the yoghurt into a large mixing bowl.150 g natural yoghurt
- Add the lemon juice, garlic, and all the spices.2 tbsp lemon juice, 3 cloves garlic, 1 ground cumin, 1 tsp ground coriander, 1 tsp paprika, ½ tsp chilli powder, 1 tsp garam masala
- Season with salt and black pepper.Salt, Black pepper
- Mix well until smooth and evenly combined.
- Add the chicken pieces to the bowl.600 g chicken breast
- Turn the chicken until fully coated.
- Cover the bowl and refrigerate for at least 2 hours. For best flavour, marinate overnight.
- Remove the chicken from the fridge 20 minutes before cooking.
- Preheat the grill, oven, or griddle pan to a high heat.
- Thread the chicken onto skewers.
- Alternate with peppers and onion for even cooking.1 large red bell pepper, 1 large green bell pepper, 1 large onion
- Brush lightly with vegetable oil.2 tbsp vegetable oil
- Cook the skewers for 18–22 minutes.
- Turn them regularly to colour all sides.
- Ensure the chicken is cooked through before serving.
1 comment
First bbq of the year and these went down so well. Definitely a a favourite