Chicken Shashlik
Chicken Shashlik is a Pakistani version of Shish Kebab where chicken and vegetable skewers are served on a bed of rice with a side of sauce.
Prep Time15 minutes mins
Cook Time15 minutes mins
marinate30 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: Central Asian, Pakistani, russian
Diet: Low Calorie
Keyword: chicken shashlik, chicken skewers, shish kebab
Servings: 8 skewers
Calories: 183kcal
Chicken
- 2 lb chicken tenderloins (see notes)
- 1 tsp crushed ginger
- 1 tsp garlic paste
- 1 tsp red chilli powder
- ⅛ cup soy sauce
- ⅛ cup white distilled vinegar
- 2 tbsp worcestershire sauce
- 2½ tsp salt
- 2½ tsp mustard powder
Vegetables
- 2 green bell pepper
- 4 roma tomatoes
- 1 yellow onion (large)
- 2 tbsp soy sauce
- 2 tbsp white distilled vinegar
- 1 tsp salt
- 1 tsp black pepper
BBQ Sauce
- 2 tbsp bbq sauce (see notes)
- ¼ cup soy sauce
- ¼ cup white distilled vinegar
- 1 tsp red chilli powder
- ½ tsp salt
- 2 tbsp tomato paste
- 1 tbsp corn starch (optional)
- ¼ cup water water (optional)
Chicken
Cut each Chicken tenderloin into ½.
Mix all of the other ingredients, pour over the chicken, and mix well.
Place in the fridge to marinate for 30 minutes minimum.
Preheat your air fryer to 350 degrees for 5 minutes, spread the chicken in an even layer in your air fryer, and cook the chicken for 15 minutes, turning halfway through to char both sides equally. (see notes)
Vegetables
Cut the onion and bell peppers into 8 big chunks.
Cut the roma tomatoes into quarters.
Mix the ingredients to make the marinade for the vegetables, mix and add to the vegetables.
Set aside to marinate for 30 minutes.
Turn the oven to broil and cook on High for 10 minutes on a cookie sheet.
BBQ Sauce
Mix all the other ingredients except the cornstarch and water in a saucepan, whisking as you heat it so everything blends in well.
Once the mixture starts bubbling, add the cornstarch slurry if necessary, and stir constantly to thicken the sauce.
As soon as the sauce thickens, take it off the stove and set aside to serve later.
Chicken tenderloins - I always use chicken tenderloins for my boneless chicken as these are far more tender than breast meat. Cut each tenderloin into two parts and trim any unnecessary fat before marinating.
BBQ sauce - Use a sweet BBQ sauce for this recipe. I use Original Southern Sweet by The Shed BBQ & Blues Joint, a local company, but any brand will work.
Cornstarch - Use this if the BBQ sauce needs to be thickened.
Cooking the chicken - For best results, use a thermometer and cook the chicken to an internal temperature of 165 degrees fahrenheit.
Serving: 1g | Calories: 183kcal | Carbohydrates: 10g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 2297mg | Potassium: 704mg | Fiber: 2g | Sugar: 5g | Vitamin A: 627IU | Vitamin C: 32mg | Calcium: 33mg | Iron: 2mg