Chicken Shashlik is a fusion recipe where cubed chicken, bell peppers, and onions are marinated in a spicy, tangy Indo-Chinese sauce, skewered, and grilled or pan-fried. It's popular in Pakistani restaurants and is often served with fried rice or naan.


Close-up of juicy, grilled chicken shashlik with charred edges.

Ingredients:

For the Mariande:

  • 500g boneless chicken (cubed)
  • 2 tablespoon soy sauce
  • 2 tablespoon chili garlic sauce
  • 1 tablespoon vinegar
  • 1 tablespoon ketchup
  • 1 tablespoon red chili flakes
  • half tablespoon black pepper
  • half tablespoon salt (adjust to taste)
  • 1 tablespoon cornflour
  • 1 tablespoon oil
  • 1 tablespoon ginger-garlic paste
Vegetables:

  • 1 onion (cut into square chunks)
  • 1 green bell pepper (cut into square chunks)
  • 1 red or yellow bell pepper (optional, for color)
For Cooking:

  • Oil for grilling or pan-frying
  • Wooden or metal skewers (if using wooden, soak in water for 30 minutes)
Instructions:

Step 1: Marinate the chicken

In a large bowl, mix all marinade ingredients. Add chicken cubes and coat well. Cover and refrigerate for at least 1 hour (or overnight for best flavor).

Step 2: Assemble the Skewers

Thread marinated chicken, onion, and bell pepper pieces alternately onto skewers. Keep the colors balanced and uniform for a nice presentation.


Chicken Shashlik skewers served with vegetable fried rice on a plate.

Step : Cook the Skewers

Option 1 - Pan Fry:

Heat 2-3 tablespoons of oil in a non-stick pan or grill pan. Place the skewers and cook on medium heat, turning occasionally, until chicken is fully cooked and slightly charred (10-12 minutes).

Option 2 - Grill or Oven:

Preheat oven to 200°C (390° F). Place skewers on a greased tray and bake for 20 minutes, flipping once halfway. Broil for the last 2-3 minutes for a charred finish.

  • Serve hot with fried rice or noodles.
  • Offer extra chili garlic sauce or ketchup on the side.
  • Garnish with lemon wedges and fresh coriander if desired.