Chicken Shashlik
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
1 hr
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Servings
8 skewers
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Calories
183 kcal
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Course
Main Course
Chicken Shashlik
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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.
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Ingredients
Chicken
- 2 lb chicken tenderloins (see notes)
- 1 teaspoon crushed ginger
- 1 teaspoon garlic paste
- 1 teaspoon red chilli powder
- ⅛ cup soy sauce
- ⅛ cup white distilled vinegar
- 2 tablespoon Worcestershire sauce
- 2½ teaspoon salt
- 2½ teaspoon mustard powder
Vegetables
- 2 green bell pepper
- 4 roma tomatoes
- 1 yellow onion (large)
- 2 tablespoon soy sauce
- 2 tablespoon white distilled vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
BBQ Sauce
- 2 tablespoon BBQ sauce (see notes)
- ¼ cup soy sauce
- ¼ cup white distilled vinegar
- 1 teaspoon red chilli powder
- ½ teaspoon salt
- 2 tablespoon tomato paste
- 1 tablespoon corn starch (optional)
- ¼ cup water water (optional)
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Instructions
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.
Notes
- 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.
Nutrition Information
Show Details
Serving
1g
Calories
183kcal
(9%)
Carbohydrates
10g
(3%)
Protein
27g
(54%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Sodium
2297mg
(96%)
Potassium
704mg
(20%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
627IU
(13%)
Vitamin C
32mg
(36%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8skewers
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 183kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 27g | 54% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 2297mg | 96% |
| Potassium | 704mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 627IU | 13% |
| Vitamin C | 32mg | 36% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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