Chicken Shashlik features tender, juicy marinated chicken cubes skewered with bell peppers and onions, then grilled until lightly charred. This simple, flavorful recipe uses pantry staples and comes together quickly. Serve as a starter, appetizer, or side dish.
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Shashlik kebabs are ideal for outdoor grilling or a barbecue. Each bite offers a balance of sweet, spicy, and tangy flavors thanks to the marinade and the caramelization from high heat.
The method and many ingredients are similar to Chicken Tikka, though Shashlik often includes tomato-based sauces in its marinade. You can serve Shashlik with or without extra sauce.
What is Chicken Shashlik?
The term shashlik (from Turkish) refers to skewered meat. Also called shish kebab or shashlik kebab, this dish is popular across Russia, Central Asia, and many other regions.
Originally prepared with lamb, the meat was cubed, marinated for hours, and threaded onto skewers alone or alternating with vegetables, then cooked over hot charcoal. Today, shashlik is commonly made with chicken, beef, pork, or vegetarian alternatives like paneer, and cooked on a grill, tandoor, or stovetop pan.
Difference between Chicken Shashlik and Chicken Tikka
Both dishes use similar techniques, but the flavor profiles differ. Chicken Tikka marinates chicken in yogurt, oil, and spices, typically without sauces. Shashlik marinades commonly include tomato paste or tomato sauce and sometimes soy sauce or other condiments, giving it a tangy, slightly saucier profile.
Why You Need This Recipe
- Quick and easy: Marinate, skewer, and grill—simple steps for a tasty result.
- Customizable: Swap vegetables, adjust spice levels, or change sauces to suit your taste.
- Make-ahead friendly: Marinate the chicken and vegetables in advance (store in an airtight container in the fridge for up to a day) for more tender, flavorful results.
- Dairy-free option: The marinade does not require dairy, so it’s suitable for dairy-free diets.
Chicken Shashlik Recipe Ingredients
- Chicken: Boneless, skinless chicken breasts or thighs, cut into 1-inch cubes.
- Vegetables: Green and red bell peppers and onion, cut into 1-inch pieces. Use any bell pepper colors you prefer.
- Ginger-garlic paste
- Red chili powder: Kashmiri chili powder for color (mild) and a small amount of spicy chili powder if you want heat.
- Tandoori chicken masala: Or substitute garam masala or chicken masala.
- Salt
- Lemon juice or vinegar (rice vinegar or apple cider vinegar work well)
- Sauces: Soy sauce (light or regular) and tomato sauce or paste. A sweet-and-spicy tomato sauce works well.
- Oil
- Butter or ghee (optional): Adds flavor; you can skip and use oil only.
See the recipe card below for exact measurements.
How to make Chicken Shashlik (Step-by-step)
Preparations:
- Cut onion and bell peppers into 1-inch cubes and set aside.
- Cut chicken into 1-inch cubes.
- If using wooden skewers, soak them in water for 30 minutes, then pat dry before using.
- In a mixing bowl, combine chicken with ginger-garlic paste, chili powders, tandoori masala (or garam masala), salt, lemon juice, soy sauce, tomato sauce, and oil.
- Add the onions and bell peppers to the bowl and mix with the marinade until evenly coated.
- Cover and refrigerate. Marinate for at least 1 hour; overnight marination yields the best flavor and tenderness.
Making Chicken Shashlik Kebab
- Thread onion, bell peppers, and chicken onto the skewers, alternating pieces.
- Heat 2 teaspoons oil in a heavy-bottomed pan over medium heat and add 1 teaspoon butter if using.
- Place the skewers on the hot pan and rotate frequently so they char slightly and cook evenly.
- Brush with oil or butter while cooking to keep the surface moist and flavorful.
- Cover and cook on low for about 2 minutes to finish cooking through.
- Remove from heat and serve immediately with onion slices and lemon wedges.
- Plate the skewers with extra onion slices and lemon wedges for squeezing.
Tips to make perfect Shashlik Kebabs
- Uniform pieces: Cut chicken into even 1-inch cubes so they cook at the same rate.
- Marinate well: At least 1 hour, ideally overnight, to tenderize and flavor the meat.
- Soak wooden skewers: Soaking prevents them from burning during cooking.
- Char for flavor: Cook on medium heat until you see char marks, then lower heat to finish cooking gently.
- Adjust seasonings: Tailor sauces and spices to your preferred heat and sweetness levels.
Frequently Asked Questions
Shashlik was traditionally made with lamb but today is often prepared with chicken, beef, pork, or vegetarian proteins like paneer.
Tandoori masala is a spice blend used to marinate meats for grilling or baking. It is aromatic, slightly spicy, and widely available in stores.
Yes. Garam masala will produce a milder, different flavor profile than tandoori masala.
It can be, but you can easily adjust the spice level when preparing it at home.
Serving Suggestions
- Serve with onion rings and lemon wedges. Offer garlic mayo or green chutney as dips.
- Pair with salads such as corn salad, Asian slaw, or a yogurt-based coleslaw.
- Turn it into a wrap using roti, tortilla, or pita with mayonnaise or chutney for a complete meal.
- Serve alongside rice dishes like jeera rice, pulao, biryani, or fried rice.
Storage suggestion
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat before serving.
- Avoid freezing cooked shashlik, as the vegetables can become soggy after thawing.
Variations that you can try
- Make a vegetarian version with paneer: marinate paneer and vegetables for 15 minutes, skewer, and grill.
If you try this recipe, please leave a comment and a rating below.
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Recipe Card
Chicken Shashlik Recipe (Shashlik Kebab)
Equipment
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Heavy bottom pan
Ingredients
- 2 chicken breast cut into 1-inch cubes
- 1 green bell pepper cut into 1-inch cubes
- 1 red bell pepper cut into 1-inch cubes
- 1 onion cut into 1-inch cubes
- 1 tablespoon ginger-garlic paste
- 1 teaspoon Kashmiri red chili powder + ½ teaspoon spicy red chili powder
- ½ teaspoon Tandoori chicken masala or use garam masala
- salt to taste
- 1 tablespoon lemon juice or vinegar
- 1 teaspoon soy sauce
- 1 tablespoon tomato sauce
- 1 tablespoon oil
- 5 skewers
Instructions
Preparations:
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Combine chicken with ginger-garlic paste, chili powders, tandoori masala, salt, lemon juice, soy sauce, tomato sauce, and oil in a bowl.
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Add onion and bell peppers and toss to coat with the marinade.
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Cover and refrigerate for at least 1 hour.
Making Chicken Shashlik
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Thread onion, bell peppers, and chicken onto skewers.
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Heat oil in a pan over medium heat and add butter if desired.
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Place skewers on the pan and rotate so all sides get slightly charred.
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Brush with oil or butter, cover, and cook on low for 2 minutes to finish.
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Serve hot with onion slices and lemon wedges.
Notes
- Cut chicken into equal-sized pieces to ensure even cooking.
- Marinate at least 1 hour; overnight is best for tenderness and flavor.
- Soak wooden skewers for 30 minutes to prevent burning.
- Start on medium heat to get char marks, then lower heat to finish cooking gently.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.