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Restaurant style chicken shashlik explodes with Indian flavours.
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5 from 17 votes

chicken shashlik

Chicken shashlik fix the problems with regular kebabs. Everything is done perfectly when it hits the table.
Prep Time3 hrs
Cook Time25 mins
Total Time3 hrs 25 mins
Course: Main
Cuisine: Indian
Servings: 4
Calories: 442kcal
Author: romain | glebekitchen


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


  • 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...


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


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