3.5/5 rating (46 votes)

Chicken Shashlik

Marinated Chicken on Skewers

  • Heat Medium
  • Serves 4
  • Prep 10 mins
  • Marinade 1 hr
  • Cook 25 mins
Chicken Shashlik

Hari says

Shashlik is basically like a shish kebab, which translates to skewered meat and is a dish that was popular in central and South Asia. Shish were generally made using chunks of lamb, but chicken kebabs have become just as popular. This has a slight Chinese-style twist to the marinade with the use of soy. For this dish, it's all about balancing the sweet, sour, salt and chilli flavours.

I love finding out about the history of dishes, and like most food that travels across the world, this picked up little adaptations along the way. Once it touched the shores of India, it was transformed into a curry dish as well as a skewered BBQ-style dish.

For me, I like the kebab style more and love to cook the kebabs on the BBQ, just as it was intended to be cooked to get the delicious smoky flavour. However, if you want to turn this into a curry too, I will also go through in the method for how you can make the masala sauce.

  • Ingredients
  • Method
  • 5-6 chicken thighs
  • 1 green pepper, cut into chunks
  • 2 red onions, cut into chunks


  • 4 cloves garlic, pureed
  • 2 tbsp ginger, pureed
  • 1 fresh chilli, finely chopped (or 2 for more heat)
  • 4 tbsp white vinegar
  • 1 tbsp lemon juice
  • 1 tsp Kashmiri chilli powder
  • 1 tsp of garam masala
  • 3 tbsp soy sauce
  • 1 tbsp mustard paste
  • 2 tbsp tomato ketchup
  • ½ tsp salt, black pepper
  • Oil
  • Handful of fresh coriander, chopped
  • 6 skewers

As a curry

  • 2 garlic cloves, sliced
  • 2 tomatoes, pureed


  1. Cut your chicken and vegetables into large chunks so they can be easily skewered.
  2. Blitz the ginger, garlic and fresh chilli to make a paste and place into a large bowl.
  3. Add the vinegar, chilli powder, garam masala, soy sauce, mustard paste and tomato ketchup.
  4. Mix to create a lovely tangy marinade before adding the chicken and vegetables. Stir the whole lot together and leave to marinade for 30 minutes to an hour.
  5. Once you are ready to cook, skewer alternate pieces of the vegetables and meat onto the skewers.
  6. To cook, you can either place the skewers onto a BBQ or onto an oven tray to bake in the oven. Cook until the chicken is cooked through (15-20 minutes) and the vegetables are slightly charred.

To make it as a curry

  1. Heat oil and gently fry 2 cloves of sliced garlic for a minute. Do be careful not to burn them.
  2. Blitz 2 tomatoes in a blender and add to the garlic. Cook for 5-10 minutes until the tomatoes lose their acidity. 
  3. Add the marinated chicken and cook for 10 minutes before adding the marinated vegetables.
  4. Cook for a further 10 minutes until the chicken is cooked through and the sauce has thickened and becomes sticky, but the vegetables maintain a little crunch.
  5. Serve with some steamed rice.

Nutritional information

Typical values* per Serving
Fat (g)3.3
of which saturates (g)1.7
Carbohydrates (g)3.6
of which sugars (g)2.7
Fibre (g)0.5
Protein (g)9.8
Salt (mg)0.64
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

Useful equipment

  • The Easy Indian Slow Cooker Cookery Book

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