Chicken Shashlick Recipe

Prepare chicken

Trim excess fat from the chicken and pat dry. Cut into 1 to 1¼-inch cubes for even cooking (yield ~24–30 cubes from 1 lb depending on size).

Make marinade

In a medium bowl whisk together yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, cumin, smoked paprika, ground coriander, dried oregano, 1½ tsp salt, ½ tsp black pepper, and ½ tsp honey (if using) until smooth.

Marinate chicken

Add the diced chicken to the marinade, toss to coat thoroughly, cover and refrigerate for at least 1 hour and up to 6 hours. For best flavor, marinate 3–4 hours. Remove from fridge 20 minutes before grilling to take the chill off.

Prepare vegetables

While the chicken marinates (or 20–30 minutes before cooking), core and seed the bell peppers and cut into 1–1.5 inch pieces. Peel and cut the red onion into similar-sized wedges. If using roma tomatoes, leave whole or halve large ones so pieces are similar in size to the chicken cubes.

Season vegetables

Toss peppers, onions and tomatoes in 1 tablespoon olive oil, ½ tsp salt and ¼ tsp black pepper. Set aside.

Assemble skewers

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread marinated chicken, peppers, onions and tomatoes onto skewers, alternating ingredients for color and even cooking. Leave a little space between pieces so heat circulates. Fit about 4–6 pieces of chicken plus vegetables per skewer depending on size; plan for 4–6 skewers total from 1 lb chicken.

Preheat grill or oven

Preheat a grill to medium-high (about 400–450°F / 200–230°C) or preheat oven to 450°F (230°C) and place a rimmed baking sheet or broiler pan on the middle rack. If using a grill, oil the grates lightly.

Cook skewers

Grill: Place skewers on the preheated grill and cook 10–14 minutes, turning every 3–4 minutes, until chicken registers 165°F (74°C) and vegetables are blistered and slightly charred. Oven/broiler: Arrange skewers on the prepared pan and roast for 10 minutes, then broil for 2–4 minutes to char edges, flipping once, until chicken reaches 165°F (74°C).

Rest

Transfer skewers to a plate and let rest 5 minutes to allow juices to redistribute.

Make finishing sauce (optional)

While skewers rest, mix ½ cup plain yogurt, 1 tablespoon lemon juice, ½ tsp grated garlic, ¼ tsp salt and 1 tablespoon chopped mint or dill in a small bowl. Adjust seasoning to taste.

Garnish and serve

Sprinkle chopped parsley over the skewers. Serve hot with the yogurt sauce on the side, lemon wedges, and accompaniments such as rice, flatbread, or salad.