If there’s one dish that is guaranteed to bring heat, flavour and fun to the table, it’s Classic Chicken Shashlik. This vibrant kebab dish, with its smoky aroma and irresistible flavours, is a feast for the senses. The beauty of Classic Chicken Shashlik lies in its simplicity – tender chunks of marinated chicken, nestled between crisp bell peppers and onions, all threaded onto skewers and cooked to perfection. It’s a dish that never fails to impress, whether served at a backyard barbecue, a cosy family dinner, or a sizzling platter fresh from the grill.
A Kebab with a Kick
Classic Chicken Shashlik is often associated with South Asian and Indo-Chinese cuisine, where bold marinades and fiery spices take centre stage. The chicken is typically marinated in a blend of spices, yoghurt, and sometimes a touch of tangy tomato or citrus, which not only enhances the flavour but also gives the meat its signature tenderness. During cooking, the kebabs are basted with the marinade, ensuring they develop a beautifully charred exterior while staying juicy inside. The alternating pieces of bell pepper and onion add a delightful crunch and a hint of sweetness, balancing the savoury depth of the chicken.
Perfect Pairings
Classic Chicken Shashlik are very versatility and can be served in various ways, depending on the occasion and your preferences.
- Fragrant Rice – A classic choice, aromatic basmati rice, perhaps lightly spiced with cumin or saffron, complements the kebabs perfectly. The fluffy grains soak up the juices from the chicken, making every bite a delight.
- Soft Flatbreads – Serve Chicken Shashlik with warm naan or paratha for a hands-on experience. Wrap the kebabs in the bread with a dollop of cooling yoghurt or a drizzle of spicy chutney.
- Grilled Vegetables – If you want to keep it light, pair the kebabs with grilled courgettes, aubergines, or tomatoes for an extra boost of smoky flavour.
- Fresh Salads – A crisp cucumber and tomato salad with a lemony dressing brings a refreshing contrast to the richness of the chicken. A simple mint and yoghurt dip on the side can also work wonders.
- Fries or Potato Wedges – For a more indulgent pairing, crispy potato wedges or fries make an excellent side, especially when served with a spicy dipping sauce.
The Appeal of Chicken Shashlik
Whether cooked on a grill, baked in an oven, or seared in a hot pan, the result is always spectacular. The vibrant colours, the smoky aroma and the explosion of flavours make it a dish that stands out, no matter the occasion.
So next time you’re in the mood for something bold and flavourful, let Classic Chicken Shashlik take centre stage. Serve it with your favourite sides, enjoy the sizzling aroma, and watch as it disappears from the plate in no time!
Classic Chicken Shashlik
Equipment
- Skewers (wooden or metal)
Ingredients
Ingredients:
- 500 g chicken breast boneless thigh, cut into chunks
- 1 large red bell pepper cut into squares
- 1 large green bell pepper cut into squares
- 1 large onion cut into squares
For the Marinade:
- 3 tbsp yoghurt
- 1 tbsp lemon juice
- 1 tbsp tomato paste
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp paprika
- 1 tsp cumin powder
- ½ tsp turmeric
- ½ tsp chilli powder optional
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp oil
Instructions
- In a large bowl, mix all marinade ingredients until well combined. Add the chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavour.3 tbsp yoghurt, 1 tbsp lemon juice, 1 tbsp tomato paste, 1 tsp garlic paste, 1 tsp ginger paste, 1 tsp paprika, 1 tsp cumin powder, ½ tsp turmeric, ½ tsp chilli powder, 1 tsp salt, ½ tsp black pepper, 2 tbsp oil
- If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken, bell peppers, and onion onto the skewers, alternating each ingredient.500 g chicken breast, 1 large red bell pepper, 1 large green bell pepper, 1 large onion
Grill:
- Preheat a barbecue or grill pan to medium-high heat. Cook the skewers for 12–15 minutes, turning occasionally, and baste with the butter and oil mixture for extra flavour.1 tbsp butter, 1 tbsp oil, ½ tsp paprika
Oven:
- Preheat to 200°C (400°F). Place the skewers on a lined baking tray and cook for 20–25 minutes, turning once and basting halfway.
Pan-Fry:
- Heat a grill pan over medium-high heat. Cook the skewers for 10–12 minutes, turning frequently and basting as needed.
- Remove from heat and let the skewers rest for a couple of minutes before serving with your choice of sides.
16 comments
I live kebabs and these lived up to the hype. Absolutely perfect to make and eat. Cheers
I made a big batch and stored leftovers in the fridge and they tasted amazing the next day
The chicken was tender, and the mix of spices was just right. Will definitely be making this again for family and friends.
Served it with saffron rice and cucumber raita and it was delicious.
This dish was so easy to make.
The homemade marinade gave it so much depth, and the smoky aroma was mouth-watering. Served it with basmati rice and a side of spicy chutney.
The chicken stayed beautifully moist thanks to the marinade, and the peppers added a sweet contrast.
Works well with a side of roasted veggies or even wrapped in a tortilla. Super versatile and full of flavour.
I cooked mine in the oven, and they still turned out amazing. Can’t wait to try them on the grill next time!
I served it with garlic naan and a mint yoghurt dip—perfection
The marinade was spot on, though next time I might add a little extra chilli for a spicier kick.
The charred edges and juicy centre made every bite delicious. The basting really made a difference—don’t skip it
I loved how vibrant and appetising these skewers looked on the plate.
I’ve always loved kebabs, but Chicken Shashlik is on another level! The balance of spice, the tanginess from the marinade, and the smoky basting made this an instant favourite. Even the children loved them!
Chicken Shashlik is an absolute winner! The marinade gave the chicken such a rich and smoky flavour, and the peppers added a nice crunch.
Made this for a summer barbecue, and it was the best dish of the evening.