Chicken Shashlik

  • 10MINS
  • 20MINS
  • 239KCAL

Tasty skewers of marinated chicken with colourful vegetables are a true takeaway classic. In our version of this versatile dish, we cook the veggies and meat separately so both will be perfectly tender and delicious!

Featured On
Pages 70-71

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Chicken Shashlik

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

Swap This

Use pork instead of chicken, or swap chicken breast for skinless boneless chicken thighs.

If you use wooden skewers, make sure you soak them for 20 minutes before you assemble the kebabs to prevent them burning in the oven.

Marinade the chicken overnight for extra flavour
I added black nigella seeds to the peppers and onions .
So quick and easy.
This was amazing, I chopped the veg and marinated the chicken over night so just had to come home and cook it, it took no time at all and was absolutely delicious 😋
I added half a teaspoon of red food colouring powder to add a red colour to the chicken
To keep the calories on the low side we used gluten free pitta bread and made home made chips! It was a little dry but with light mayo everything was perfect! We love this recipe and have now replaced the normal Saturday kebab takeaway with this!
Chicken Shishlik
We cook in the air fryer and serve with pitta bread, salad and a yoghurt &mint dip
Easy recipe to follow!
I added the peppers to the kebab sticks, to encourage the children to eat them.

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‘Absolutely delicious. Family favourite’

Karolina Rogers

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