This recipe makes a Indo-Chinese fusion appetizer where chicken is marinated in a tangy & umami marinade. Later it is grilled or oven baked until slightly charred.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 280 minutes
  • Yield: 4 · 4 to 5
  • Category: Appetizer, Main
  • Cuisine: Global

Ingredients

  • 650 grams / 1½ pounds skinless boneless chicken thighs or breast (cut to 1½ inch)
  • 3 tablespoon tomato paste ((50 grams, or ketchup or thick yogurt))
  • 1 to 1½ teaspoon smoked paprika ((or use mild chili powder))
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • ½ teaspoon crushed black pepper
  • 1 teaspoon sea salt ((adjust to taste))
  • 1½ tablespoon grated garlic ((25 grams or paste/ pressed or 1 teaspoon garlic powder))
  • 2 tablespoons lemon juice ((30 ml or 1 tbsp vinegar))
  • 2 tablespoons extra virgin olive oil ((30 ml or melted unsalted butter))
  • 1 teaspoon soya sauce ((optional or tamari))
  • 1 large red onion ((250 grams, dice to same size as chicken, layers separated))
  • 2 to 3 cups bell peppers ((250 grams, diced to same size as chicken, any color or use mixed))

Method

  1. Add tomato paste, paprika/chili powder, cumin powder, garam masala, black peper, salt, garlic, soya sauce (optional), lemon juice and olive oil to a mixing bowl. Mix well and taste test to adjust salt and heat levels.
  2. Stir in the chicken and mix well. Cover and rest for 12 hours in the refrigerator, a minimum of 4 hours is required.
  3. If using wooden skewers, soak them for 30 mins to prevent burning.

How to make Chicken Shashlik

  1. Prepare a baking tray with foil, for easier clean-up & place a greased wire rack over it. Preheat oven to 460 F/ 240 C for at least 15 mins.
  2. Mix in the prepared veggies into the chicken marinade. Thread the onions, bell peppers and chicken alternately on to skewers.
  3. Place on the wired rack and bake for 16 mins, turning them at 10 mins mark. Move the tray to the top rack and broil for 3 to 4 mins, until slightly charred. They are done when your meat thermometer reads 165F / 74C.
  4. I like to brush hot chicken shashlik with lemon juice, followed by olive oil to prevent drying out.
  5. Serve hot with garlic yogurt dip as a appetizer or with yellow turmeric rice & cucumber raita.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.