What is Chicken Shashlik?
The word ‘Shashlik’ refers to skewered and grilled meat, similar to (and possibly a derivative of) shish kabab. It’s especially popular in Russia and Central Asia, where it was traditionally made with mutton. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! I’m not sure how Shashlik transpired into the Indo-Chinese version as we know it. My guess is restaurants were involved, and they started serving saucy versions along with the skewered. If you’re not familiar with Chicken Shashlik, you’re not alone. Even within the Pakistani & Indian population, Chicken Shashlik is not as well known as other Indo-Chinese dishes like Chicken Manchurian. (More Indo-Chinese favorites: Chilli Chicken, Spicy Cashew Chicken, Honey Ginger Chicken, and Chicken Jalfrezi.)
What is the difference between Chicken Manchurian and Chicken Shashlik?
Though they both share similar Indo-Chinese sweet and hot flavor profiles, Chicken Manchurian and Shashlik have two main differences:
Ingredients You’ll Need
The key ingredients are chicken, red onion, bell peppers, garlic, and ginger. The remaining ingredients for the marinade and sauce are pantry staples:
Notable Marinade Ingredients
Yogurt – Though I’m not sure if it’s a ‘traditional’ Shashlik ingredient, using yogurt in the marinade enhances the taste and texture. Worcestershire sauce – I find it’s best to only add it in the marinade or else it can get overpowering. Soy sauce – Used both in the marinade & sauce. Vinegar – You can use white vinegar (which I used for this recipe) or rice vinegar.
Notable Sauce Ingredients
The sauce Ingredients (pictured on the tray) complement the marinade. The additional ones are:
Ketchup and Tomato paste – Both key ingredients that add tang and bold tomato flavor to the sauce. Chili garlic sauce – Use any brand you like (I use Huy Fong). Adjust the amount depending on the brand and how spicy you prefer it. More recipes that use Chili Garlic Sauce: Chicken 65, Chicken Manchurian, Hakka Noodles Cornstarch – Used to thicken the sauce. White Pepper Powder – I love the milder “Chinese” flavor it gives. If you don’t have it, feel free to subtitute black pepper.
How to make Chicken Shashlik
What to Serve with Chicken Shashlik
Chicken Shashlik is typically served with plain or fried rice. I think it’d also be great with noodles.
Tips & Variations
The size of the chicken cubes will affect cook time. Larger pieces will take longer to cook, while smaller pieces will cook faster. To prevent overcooking and drying out the chicken, try to cut them evenly and stop cooking as soon as it’s cooked through. If you have leftovers, you’ll find the chicken soaks up the sauce and gets even more tender the next day. I had Shashlik at a restaurant here and they added barbeque sauce to the gravy. I found that to be an interesting addition worth sharing. Feel free to experiment with Indian and Pakistani sauces like Hot and Sour Sauce. If you’d like more gravy, add ¼ cup of water and bring to a boil again. You can also add 1/4-1/2 tsp cornstarch to this water if you want it to remain thick. Be sure adjust salt and seasoning.
More Indo-Chinese Recipes
Spicy Cashew Chicken Chicken Manchurian Saucy Mongolian Beef
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