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Chicken Shashlik served in a dark grey bowl, placed on top of a dark blue plate.
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Chicken Shashlik

Chicken Shashlik is a delicious Indo-Chinese style recipe, made with boneless chicken, vegetables, and a delicious sweet and tangy sauce.
Course Main Meal
Cuisine Indo-Chinese, Pakistani/Indian
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4
Calories 313kcal
Author Wajeeha Nadeem

Equipment

  • Skillet

Ingredients

For the Chicken:

  • 500 grams chicken breast cubed
  • 1 tablespoon soy sauce
  • 1/2 tablespoon vinegar
  • 1 teaspoon lal mirch powder
  • 1/2 teaspoon salt
  • 3 garlic cloves

For the Vegetables:

  • 1 green bell pepper cubed
  • 1 onion cubed
  • 1 tomato cubed

For the Sauce:

  • 2 tablespoon cooking oil
  • 2 garlic cloves finely chopped
  • 1 teaspoon grated ginger
  • 1 cup tomato ketchup
  • 1 tablespoon sriracha
  • 1 tbsp sweet chili sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 1 teaspoon lal mirch powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup water
  • 1 chicken stock cube
  • 1-2 teaspoon cornflour to thicken the sauce (add 1-2 tablespoons of water and mix to create a cornflour slurry)

Instructions

Marinating the Chicken:

  • In a mixing bowl, add the chicken and all of the marinade ingredients. Mix well, and marinate for at least 30 minutes (or overnight).

Cooking the Chicken and Vegetables:

  • In a large skillet, heat the oil to medium high heat. Add the chicken, and saute it until it's golden brown and cooked through.
  • This will take about 6-8 minutes.
  • Now add the chopped bell pepper, onion, and tomato. Stir fry for 2-3 minutes until slightly softened.
  • Transfer the chicken and vegetables to a plate, and set aside while you prepare the sauce.

Make the Sauce:

  • Heat oil in a wok. Add the ginger and garlic, and saute for 15 seconds.
  • Add the rest of the sauce ingredients except cornflour and green onions.
  • Cook for 4-5 minutes until slightly thickened and bubbling. Adjust for seasonings.
  • Mix cornflour with water, and add it to the sauce to thicken it.
  • Add the chicken and vegetables, and mix to coat well.

Notes

  • Chicken Breast: Can be substituted with chicken thighs cut into large chunks.
  • Sauces: You can use your favorite suaces for this recipe. However, ketchup is an integral sauce for this recipe, so to get that restaurant style shashlik flavor you will have to use ketchup. To make it spicier, you can use chili garlic ketchup which is popular in India and Pakistan.
  • Cook on Skewers: Sometimes chicken shashlik is served on skewers, and drizzled with the sauce on top. To do this, you can skewer the marinated chicken pieces and vegetables onto wooden skewers. Grill on each side for 3-4 minutes until cooked through, and then set aside. Prepare the sauce as directed, and drizzle over the chicken skewers.
  • Storage Instructions: You can store chicken shashlik in the refrigerator for up to 3-4 days.

Nutrition

Calories: 313kcal | Carbohydrates: 25g | Protein: 30g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 80mg | Sodium: 2608mg | Potassium: 864mg | Fiber: 2g | Sugar: 17g | Vitamin A: 720IU | Vitamin C: 38mg | Calcium: 45mg | Iron: 1mg