Marinated Chicken Shashlik

Marinated Chicken Shashlik is a bold and colourful dish made with tender chicken, peppers, and onions. The yoghurt-based marinade keeps the meat juicy while adding deep flavour.

Prep Time 20

Cook Time 20

Marinade 12

Total Time 12 40

Servings People

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:

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.

Equipment

Mixing Bowl
Chopping Board
Skewers Metal or soaked wooden

Notes

Serving:

Serve Marinated Chicken Shashlik with warm naan or flatbreads.

Pilau rice also works very well.

Add a crisp salad for freshness.

A yoghurt or mint sauce balances the spices nicely.

Cook’s Notes:

Chicken thighs give a juicier result than breast.

Do not overcrowd the skewers, as this slows cooking.

A light char adds flavour, so keep the heat confident.

Leftovers reheat well and suit wraps or salads.

Nutrition