Shashlik Chicken To Experience The Zesty Flavours

The Shashlik Sauce is a traditional Georgian dish. The sauce is made with a tomato basis and a blend of spices, spicy chilli pepper, utskho-suneli, and khmeli-sumeli in accordance with Georgian cooking customs and Russian consumers' preferences. The beginning of the shashlik season is widely observed throughout Russia since Russians enjoy shashlik so much. At that time, shashlik sauce experiences a spike in popularity. Fish and beef that have been grilled both taste well with shashlik sauce. 

In Russia, Central Asia, and the Caucasus, shashlik is a wildly popular picnic snack. The meal, sometimes referred to as shish kebab, is made up of only marinated beef that is grilled over hot coals and has been a staple of Central Asian cuisine for a very long time. The Romans even enjoyed some varieties of this dish! This delicacy has only been a significant component of Russian cuisine since the late 19th century, when it swiftly became a local favourite in St. Petersburg and other significant cities across the nation. Despite its enormous popularity today, it was only introduced to the country's cuisine at that time. If you haven't tried it yet, we believe it's time you did because of how popular this meal has become in current times because to its simplicity. Here we present chicken shashlik for you to try.  

A popular restaurant starter is chicken shashlik, which is a tasty recipe. It is typically served with rice or noodles and can stand alone as a complete meal. You can try the following recipe, which is presented in simple and easy steps, if you wish to prepare Chicken Shashlik at home. This dish is straightforward and uses items that are typically found in households. To achieve the greatest results, use only fresh chicken. For the greatest results, this meal must be marinated with spices or other flavourings. 



1 lb (454 g) boneless chicken breast or thighs, cut into 1” pieces 

1/4 cup (61 g) plain, whole milk yogurt 

1 tbsp Worcestershire sauce 

1 tbsp soy sauce, I use gluten-free 

1 tbsp distilled white vinegar 

2 tsp sugar, I use cane sugar 

1/2-1 tsp red chili flakes 

1/2 tsp paprika powder 

1/2 tsp ground black pepper 

1 tsp sea salt 


1/4 cup (65 g) tomato ketchup 

3 tbsp (45 g) tomato paste 

1 1/2 tbsp (25 g) chili garlic sauce, (use 1 tbsp for less spice) 

1 tbsp soy sauce 

1 tsp distilled white vinegar 

1/2 tsp sea salt 

1/2 tsp sugar 

1/4 tsp white pepper powder 

1/2 cup (118 ml) water 

2 tsp corn starch 

Chicken Shashlik: 

1/4 cup neutral oil, divided 

5 garlic cloves minced/finely chopped garlic 

1 inch minced/finely chopped ginger 

1 small to medium red onion, chopped into 1” squares 

1 small to medium green bell pepper, chopped into 1” squares 

1 small to medium red bell pepper, chopped into 1” squares 


Combine the chicken and all of the marinade ingredients in a medium bowl. Set aside. Combine all the sauce ingredients in a separate medium bowl and whisk to combine. 

A sizable sauté pan with a cover should be heated to medium-high heat. 3 tbsp of oil should be heated before adding the garlic and ginger. Sauté until aromatic for about a minute. Stir-fry the chicken for 3–4 minutes, adding the marinade halfway through. Add 1/4 cup of water, then lightly boil. 

Turn the heat down to low, cover the pan, and let the chicken simmer for 8 to 10 minutes. Usually, breasts take eight minutes, and thighs take ten. Then increase the heat to high and cook the extra moisture for 3 to 5 minutes. Despite the oil beginning to separate from the curry, there will still be plenty of it. Transfer the chicken to a bowl along with the curry. Set aside and cover to preserve moisture. 

The remaining tablespoon of oil should be heated to high heat in the same pan. Add a liberal teaspoon of salt and the onion, green and red bell peppers. Cook for 3 to 5 minutes, or until the vegetables are tender but still crisp. 

Pour the prepared sauce over the vegetables and stir until it thickens and begins to boil for 1–2 minutes. Add the cooked chicken and continue cooking for an additional one to two minutes, or until the oil begins to shimmer. Adjust spice and salt according to taste. Serve hot after turning off the heat.