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Chicken shashlik is a great way to kick your chicken tikka up a big notch. Tandoori chicken on a bed of Indian spiced onion, green and red pepper. Simple ingredients. Explosive flavours.

I love tandoori chicken. I grew up eating it. So I look for any way I can get more of it. If you are a fan too then chicken shashlik is for you.

Chicken shashlik is like Indian fajitas

Seriously delicious Indian fajitas. This is India meets Tex Mex. Sounds crazy I suppose. Never really thought about it until I started writing this post. But that’s what it is. Grilled chicken on a bed of fried peppers and onions.

If you served this up on chapatis or naan you could call it Indian chicken fajitas. Really not that different.

Indian restaurant chicken shashlik. Tandoori chicken with peppers and onions.

Except for the spicing. That’s pure Indian. No mistaking that. No mistaking where chicken shashlik comes from.

 

Chicken shashlik - chicken tikka on a bed of spiced peppers and onions.

 

Make a better kebab

Chicken shashlik fixes the whole mixed kebab mess. That one has always really been a mystery to me. Put some meat, peppers and onions on a stick. Throw it on the grill. Expect it to work out.

It is just madness. More like meat done right. Vegetables way underdone. Or worse. Bone dry meat and edible vegetables. Makes no sense. None at all. Why would you do that?

So why not deconstruct? Cook the meat and vegetables separately so everything is perfect? Or go a step further. Why not grill the meat? Cook up the vegetables in a mess of spice on the stove?

That’s how they do it in restaurants. And that’s how you should do it at home.

Everything perfectly cooked

That’s exactly what this chicken shashlik is about. The chicken tikka is grilled until it’s done perfectly. The vegetables are sizzled up in Indian spices on the stove.

The two don’t see each other until they hit the plate. And everything is done just right.

Eat this like it was a kebab. A piece of chicken. A bite of pepper. Some onion.

All in one unbelievably tasty bite of chicken shashlik done right. It’s like a whole new take on fajitas came to your local Indian restaurant.

 

Restaurant style chicken shashlik explodes with Indian flavours.

 

Restaurant style chicken shashlik explodes with Indian flavours.
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5 from 6 votes

chicken shashlik

Chicken shashlik fix the problems with regular kebabs. Everything is done perfectly when it hits the table.
Course Main
Cuisine Indian
Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Servings 4
Calories 442kcal
Author romain | glebekitchen

Ingredients

Chicken shashlik

  • 6 whole boneless skinless chicken thighs
  • 1/2 batch of tandoori marinade - recipe link below
  • 1 red pepper - cut into 1 inch pieces
  • 1 green pepper - cut into 1 inch pieces
  • 1 onion - cut into 1 inch petals (one onion layer thick)
  • 1 Tbsp garlic ginger paste
  • 3 Tbsp vegetable oil
  • 1 Tbsp tomato paste diluted with 2 Tbsp water

Spice Mix (for the vegetables)

  • 1 tsp indian restaurant mix powder or commercial curry powder - recipe link below
  • 1 tsp kasoor methi - fenugreek leaves
  • 1/4 tsp mild kashmiri chili powder
  • 1/2 tsp kosher salt
  • lemon to serve

Instructions

  • Marinate the chicken for about 2-3 hours in the tandoori marinade. Add the lemon juice right before grilling.
  • Soak 4 skewers in water for 30 minutes.
  • Prepare your grill for medium-high indirect heat. You will start your chicken on indirect heat and then move it over direct heat at the end.
  • Skewer 3 whole chicken thighs on two skewers set up side by side. Fold the chicken thigh in half so you have 6 layers of chicken per skewer pair.
  • Grill over indirect heat for about 25 minutes.
  • Check internal temperature after 15 minutes.
  • When you hit 160F start lightly charring the chicken over direct heat.

Peppers and onions

  • Heat the vegetable oil over medium heat.
  • Add the garlic ginger paste and cook, stirring constantly until the sizzles subsides (about a minute).
  • Reduce heat to low and add the spice mix. Cook, stirring constantly, for about 30 seconds.
  • Stir in the diluted tomato paste and turn the heat back to medium, stirring constantly.
  • Add the peppers and onions and cook, stirring every minute or so, for about 15 minutes. You want the onions soft and the peppers pretty soft. Turn off the heat when you get there and tend to your chicken.
  • Once the chicken is done, let it rest briefly while you heat up the onion/pepper mix.
  • Serve the chicken over the onions.
  • Squirt a bit of lemon juice over top. That really brightens things up and brings everything together.
  • This goes great with Indian flatbread - think Indian fajitas...

Notes

The recipe for tandoori marinade can be found here
The recipe for indian restaurant spice mix can be found here

Nutrition

Serving: 4servings | Calories: 442kcal | Carbohydrates: 10g | Protein: 34g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 161mg | Sodium: 1690mg | Potassium: 709mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2230IU | Vitamin C: 64.8mg | Calcium: 25mg | Iron: 4mg

 

15 thoughts on “chicken shashlik

  1. This recipe, if followed strictly (including making the recommended recipe for tandoori marinade, indian spice mix and garlic and ginger paste) is SENSATIONAL!!! Shashlik is my “go to” dish in most Indian restaurants and I love it, but I’ve never had one as good as this. Everyone who I’ve served it to agrees.

  2. This is ridiculously lovely. This and the tikka and spice mix recipes are now printed and live in the kitchen. Thank you for sharing. PS, as a veggie I did this with paneer. Tastes stunning.

  3. I’m a little confused, I read how to make marinade and Indian restaurant mix, but I see this part below.

    1 tsp indian restaurant mix powder or commercial curry powder – recipe link below
    1 tsp kasoor methi – fenugreek leaves
    1/4 tsp mild kashmiri chili powder
    1/2 tsp kosher salt

    What do I ad the above to? The marinade ? Because methi/fenugreek leaves is not on the link, just a little confused.

    • Kelly Ann – It goes like this. Make the marinade. Marinate the chicken. Make the spice mix. Use it when you cook the vegetables. I added “(for the vegetables)” to the spice mix heading in the recipe ingredients. Hopefully that clears things up. Let me know if you have any more questions.

      • What’s do you think of this, in the UK there are a lot of good curry restaurants 95% are Bengali owned, I have some friends…some do a two step marinade, have you heard of this and what do you think the advantages and disadvantages are? Before the main marinade they do a step 1 Ginger&Garlic plaster, lemon juice and a pinch of salt, rub it in and wait for 10 minutes before the second marinade…apparently this opens up the fibres for the second marinade to absorb? What is your views?

        • Marinades do not penetrate more than about an 1/8″ of an inch. The only thing that migrates throughout protein (typically) is salt. Everything else is too big. Don’t take my word. Google it for yourself. As far as how well this works I haven’t tried it but I can’t imagine it makes much of a difference.

          Lemon juice early on I do have a problem with. Acid denatures protein. I don’t like what it does to the texture of the chicken.

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