√ 10 Shashlik Recipes You Can Make at Home

Ready to fire up the grill and enjoy some delicious shashlik? This article features 10 amazing shashlik recipes that are easy enough to make right in your own home. From classic shashlik marinades to exciting new flavor combinations, you’ll find the perfect shashlik recipe to satisfy your cravings. Get ready to explore the world of homemade shashlik with these simple and tasty recipes!

Delicious & Easy Chicken Shashlik

This recipe provides a simple and flavorful way to enjoy chicken shashlik. With tender marinated chicken and vibrant vegetables, this dish is perfect as an appetizer or a satisfying snack.

Ingredients

1 cup capsicum, cubed
3-4 Potatoes, thickly sliced
1 cup carrot, cubed/round
1 cup tomato, cubed/round
1 cup chicken, cubed
½ teaspoon ginger paste
½ teaspoon garlic paste
½ teaspoon red chili powder
1 teaspoon hot spice powder
2 tablespoons yogurt
1 teaspoon sugar
½ teaspoon salt
1 ½ tablespoons light soy sauce
1-2 teaspoons lemon juice
3 tablespoons oil (for frying)
½ cup tomato ketchup

Instructions

Marinate the Chicken and Vegetables: In a large bowl, combine the chicken, capsicum, potatoes, carrots, and tomatoes. Add the ginger paste, garlic paste, red chili powder, hot spice powder, yogurt, sugar, salt, soy sauce, and lemon juice. Mix thoroughly and let it marinate for 10 minutes.
Assemble the Skewers: Thread the marinated chicken and vegetables onto skewers.
Shallow Fry: Heat 3 tablespoons of oil in a frying pan. Fry the skewers until the chicken and vegetables are deeply browned, approximately 15-20 minutes.
Add Ketchup: Brush the skewers with tomato ketchup and cook for a few more minutes.
Serve: Remove from heat and serve hot with your favorite sauce and a fresh salad.

Delicious Vegetarian Sizzler with Paneer Shashlik

This recipe guides you through creating a flavorful and exciting vegetarian sizzler featuring paneer shashlik (grilled paneer skewers). The dish combines grilled paneer, vegetables, and fragrant rice, all served on a sizzling hot platter with a savory butter garlic sauce.

Ingredients

For the Shashlik:

200 gm paneer
1/2 tsp chili flakes
1 tsp oil
2 small tomatoes
2 small onions
3 tsp garlic paste
Salt and pepper as needed

For the Rice:

2 cups cooked rice
1/4 cup butter
1/2 tsp parsley leaves
Salt and pepper as needed

For the Sizzler Platter:

3-4 cabbage leaves
1 piece pineapple

For the Butter Garlic Sauce:

3 tbsp butter
3 red chilies
1/2 cup water
3 tsp cornflour

Instructions

Prepare the Vegetables: Dice the onions and slice the tomatoes. Cube the pineapple.

Grill the Vegetables: In a grill pan, drizzle some oil and grill the onions, tomatoes, and pineapple until slightly softened. Add a tablespoon of garlic paste towards the end.

Grill the Paneer: In the same grill pan (or a separate one), grill the paneer (which has likely been marinated or seasoned with chili flakes, salt, and pepper) until lightly browned on both sides. Set aside.

Prepare the Rice: In a pan, melt the butter and sauté the cooked rice with salt, pepper, and parsley.

Assemble the Sizzler: Place cabbage leaves on a preheated sizzler plate. Spread the rice over the leaves. Arrange the grilled vegetables and pineapple on top. Finally, place the grilled paneer shashlik on the platter.

Make the Butter Garlic Sauce: In a pan, melt the butter, sauté chopped red chilies and garlic. Add water and bring to a boil. Mix cornstarch with a little water to make a slurry and add it to the pan, stirring until the sauce thickens.

Final Touches: Carefully transfer the hot sizzler plate to a wooden serving platter. Pour the hot butter garlic sauce over the sizzler to create the signature sizzling sound. Serve immediately and enjoy!

Paneer Shashlik with Delicious Gravy

This recipe guides you through creating flavorful Paneer Shashlik served with a rich, complementary gravy. It’s perfect for a special meal and guaranteed to impress.

Ingredients

For the Paneer Shashlik:

100 grams Paneer (Indian cottage cheese), cubed
1 teaspoon Mustard Paste
1 tablespoon Chili Sauce
1 tablespoon Tomato Ketchup
1 teaspoon Chili Flakes
1 teaspoon Salt
1 teaspoon Lemon Juice
1 teaspoon Pepper Powder
1 teaspoon Worcestershire Sauce
1 teaspoon Oil
½ cup Capsicum, cubed
½ cup Onion, cubed
½ cup Tomato, cubed

For the Gravy:

½ cup Onion, chopped
3-4 Garlic Cloves
1 cup Tomato Puree
1 tablespoon Tomato Ketchup
1 teaspoon Soy Sauce
1 tablespoon Paprika Powder
1 teaspoon Pepper Powder
2 tablespoons Oil

Instructions

Step 1: Marinate the Paneer

Cut the paneer and vegetables into bite-sized cubes. In a bowl, combine the paneer with mustard paste, chili sauce, tomato ketchup, chili flakes, salt, lemon juice, pepper powder, and Worcestershire sauce. Mix well and allow to marinate for 15 minutes.

Step 2: Sauté the Paneer

Heat oil in a pan. Add the marinated paneer and sauté for 4-5 minutes over low heat until lightly browned. Set aside.

Step 3: Assemble and Cook the Shashlik

Thread the paneer and vegetable cubes onto skewers. Heat a pan or griddle (tawa) and sauté the skewers for 2-3 minutes, turning occasionally, until the vegetables are slightly softened. Brush with barbecue sauce (if desired) and sauté for another 2 minutes.

Step 4: Prepare the Gravy

In a separate pan, heat oil. Add chopped onions and garlic cloves; fry until golden brown. Add finely chopped capsicum (if using) and tomato puree. Cook for 3-4 minutes over medium heat, stirring occasionally, until the gravy thickens.

Step 5: Combine and Serve

Season the gravy with salt to taste. Pour the gravy into a serving dish. Arrange the paneer shashlik skewers over the gravy. Serve hot with steamed rice.

Easy Beef & Veggie Skewers

This recipe provides a simple and delicious way to enjoy tender beef and vibrant vegetables. Marinating the beef ensures it’s packed with flavor, while the quick cooking method keeps the vegetables crisp and colorful.

Ingredients

500g beef tenderloin, cubed
2 medium zucchini, sliced about 1-1.5cm thick
1 red bell pepper, cubed
1 eggplant, sliced about 1-1.5cm thick
1 onion, cubed
2 tbsp grape juice (wine can be substituted)
1 tbsp lemon juice
1.5 tsp lemon pepper seasoning
1 tbsp oil (for marinating)
1 tsp olive oil (for drizzling)

Instructions

In a bowl, combine the beef, zucchini, bell pepper, eggplant, onion, grape juice, lemon juice, lemon pepper seasoning, and oil. Mix well and marinate in the refrigerator for at least an hour. This allows the beef to absorb the flavors and become more tender.
Heat a nonstick pan (a cast iron skillet works well) over medium-high heat. Add the marinated beef and cook, turning occasionally, until desired doneness is reached. Remove the beef from the pan and set aside.
Remove any excess grease from the pan. Add the marinated vegetables to the pan and cook, stirring occasionally, until tender-crisp.
Assemble the skewers by alternating pieces of beef and vegetables. Drizzle with olive oil before serving for an extra touch of flavor.

Delicious and Easy Chicken Shashlik

This recipe provides a simple and tasty way to prepare chicken shashlik at home. With minimal ingredients and straightforward instructions, you can create a flavorful and impressive dish.

Ingredients

½ kg Chicken, cut into cubes
Tikka Masala (amount as needed for marinating)
2 Bell Peppers (any color), cut into cubes
2 Tomatoes, cut into cubes
2 Onions, cut into cubes
Wooden Skewers

Instructions

Marinate the Chicken: Cut the chicken into bite-sized cubes. In a bowl, combine the chicken with the tikka masala. Mix well and allow to marinate for at least 2 hours for optimal flavor.
Assemble the Skewers: Thread the marinated chicken, bell peppers, tomatoes, and onions onto the skewers. Create a visually appealing pattern by alternating the ingredients. A suggested pattern is: bell pepper, chicken, onion, two chicken cubes, tomato, chicken, and finally another bell pepper.
Cook the Shashlik: Heat a frying pan or grill pan over medium heat. Place the assembled skewers on the pan and cook, turning occasionally, until the chicken is cooked through and the vegetables are tender. Be careful not to overcook, as this can dry out the chicken.

Serve: Once cooked, remove the shashlik from the pan. Serve hot with chilli garlic sauce for dipping. Enjoy!

Creamy Spinach Paneer Tikka

This recipe guides you through creating delicious Paneer Tikka nestled in a vibrant spinach gravy. The paneer is marinated in a flavorful blend of spices and then grilled to perfection. It’s served atop a rich and creamy spinach base, making for a satisfying and aromatic dish.

Ingredients

For the Spinach Gravy:

200 grams Spinach (blanched and pureed)
1 tsp Ginger-Garlic-Chili Paste
1 medium Onion (pureed)
1 large Tomato (pureed)
1 tbsp Fresh Cream/Malai (to taste)
Salt to taste
1 tsp Red Chili Powder
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
1/2 tsp Garam Masala
1 tsp Oil

For the Paneer Tikka:

150 grams Paneer (cubed)
1 Onion (diced)
1 Tomato (cubed)
1 Bell Pepper (cut into squares)

For the Marinade:

1 tsp Gram Flour (Besan)
1 tbsp Hung Curd
Salt to taste
1/2 tsp Red Chili Powder
1/4 tsp Turmeric Powder
1/2 tsp Chaat Masala
1/4 tsp Mint Powder
1 tsp Olive Oil

Instructions

Marinate the Paneer: In a bowl, combine all the marinade ingredients with the cubed paneer. Set aside to allow the flavors to meld.
Prepare the Spinach Gravy: Heat oil in a pan. Add the ginger-garlic-chili paste and sauté for a minute.
Add the onion puree and cook until light golden. Then, add the tomato puree and cook for another minute.
Incorporate all the dry spices (red chili powder, turmeric powder, coriander powder, and garam masala) along with the fresh cream. Mix well and cook until the oil separates.
Add the required amount of water to achieve desired gravy consistency. Bring to a boil over low flame and simmer.
Assemble the Paneer Tikka Skewers: Thread the marinated paneer cubes, bell pepper squares, diced onion, and tomato pieces onto skewers.
Grill the Paneer Tikka: Heat olive oil in a grill pan. Place the skewers on the pan and grill on all sides over medium flame until cooked through and slightly charred.
Assemble the Dish: Pour the prepared spinach gravy into a serving dish. Arrange the grilled paneer tikka skewers on top of the gravy.
Garnish and Serve: Garnish with grated paneer, onion wedges, and tomato wedges. Serve hot with butter naan or tandoori roti.

Easy Oven-Baked Chicken Shashlik

This recipe provides a simple and delicious way to enjoy the flavors of shashlik without the need for a grill. Using readily available ingredients and a straightforward method, you can create tender, flavorful chicken and vegetable skewers baked to perfection in your oven.

Ingredients

1/2 kg Chicken (cut into cubes)
2 Bell peppers (any color, cut into cubes)
2 medium Onions (cut into cubes)
2 medium Tomatoes (cut into cubes)
2 tbsp Soy sauce
Salt (to taste)
1/2 cup Yogurt
1 tsp Black pepper powder
1 tsp Ginger-garlic paste
1 tsp Red chili powder
2 tbsp Olive oil

Instructions

In a bowl, combine the yogurt, soy sauce, salt, black pepper powder, ginger-garlic paste, and red chili powder. Mix well.
Add the cubed chicken and vegetables (bell peppers, onions, and tomatoes) to the marinade. Ensure everything is coated evenly. Marinate for at least 30 minutes. Longer marinating times (up to 2 hours) will result in more flavorful shashlik.
Preheat your oven to 375°F (190°C). Thread the marinated chicken and vegetables onto skewers. Create a pattern by alternating chicken, bell pepper, onion, and tomato pieces. Repeat this pattern for all skewers.
Place the skewers on a baking sheet lined with parchment paper. Bake for 20 minutes. After 20 minutes, brush the skewers with olive oil. Turn on the oven’s broiler and broil for 5 minutes, or until the chicken and vegetables are lightly browned and cooked through.
Remove the shashlik from the oven and serve hot. Enjoy with your favorite sides, such as salads, egg-fried rice, or dipping sauces.

Restaurant-Style Chicken Shashlik with Savory Gravy

This recipe guides you through creating a delicious, restaurant-quality chicken shashlik dish complete with a rich and flavorful gravy. It’s perfect served with fried rice.

Ingredients

For the Chicken Marinade:

1/2 kg boneless chicken cubes
1 tbsp soy sauce
1/2 tbsp vinegar
1 tsp crushed red chili (or to taste)
1/2 tsp black pepper powder
1/2 tsp salt
1 tsp chicken powder
2 tsp ginger-garlic paste
2 tbsp oil
1 cup capsicum cubes
1 cup onion cubes

For the Gravy:

2 tbsp oil
2 tsp ginger-garlic paste
2 cups tomato ketchup
6 tbsp soy sauce
6 tbsp chili sauce
2 tbsp vinegar
2 tsp red chili powder (or to taste)
2 tsp black pepper powder
1 tsp salt
1 tsp white pepper powder
2 tsp sugar
2 cups water (or as required)
2 chicken stock cubes
3-4 tsp cornstarch
5-6 tbsp water
2 tbsp chopped green onion leaves

Instructions

Marinate the Chicken: In a bowl, combine the chicken, soy sauce, vinegar, crushed red chili, black pepper powder, salt, chicken powder, ginger-garlic paste, and oil. Mix well, cover, and marinate for 25-30 minutes.
Cook the Chicken: In a frying pan, heat the oil. Add the marinated chicken and cook over medium heat for 6-8 minutes. Then, increase the heat and cook until the chicken is browned and the liquid has evaporated.
Sauté Vegetables: Add the capsicum and onion to the pan with the chicken. Sauté for a minute and set aside.
Start the Gravy: In a wok or large pan, heat the oil. Add the ginger-garlic paste and sauté briefly.
Add Tomato Ketchup: Add the tomato ketchup and mix well.
Add Spices and Sauces: Add the chili sauce, soy sauce, vinegar, red chili powder, black pepper powder, salt, white pepper powder, and sugar. Mix well and cook for 1-2 minutes.
Simmer Gravy: Add the water and chicken stock cubes. Bring to a boil.
Thicken Gravy: In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch mixture to the gravy and cook until thickened.
Combine Chicken and Gravy: Gently add the cooked chicken and vegetables to the gravy.
Serve: Garnish with chopped green onion leaves and serve hot with fried rice.

Delicious and Easy Chicken Shashlik

This recipe provides a simple and flavorful way to prepare chicken shashlik. It focuses on achieving a balance of tender chicken and slightly crisp vegetables in a rich, savory sauce. Perfect for a quick weeknight meal or a casual get-together, this dish is sure to impress.

Ingredients

250g Chicken
1 tbsp Ginger-Garlic Paste
Salt to taste
1 cup Ketchup
1 cup Chili-Garlic Sauce
1 tbsp Red Chili Flakes
1 tbsp Chili Sauce
4 tbsp Oil
1/2 cup Onion, diced
1/2 cup Carrot, diced
1/2 cup Capsicum (Bell Pepper), diced

Instructions

Heat the oil in a pan. Add the ginger-garlic paste and fry the chicken until golden brown.
Dice the vegetables (onion, carrot, and capsicum) into bite-sized pieces.
In a bowl, combine the ketchup, chili-garlic sauce, chili sauce, salt, and red chili flakes. Mix well.
Once the chicken is golden brown, add the prepared sauce and the diced vegetables. Cover and simmer for 5 minutes.
Avoid overcooking the vegetables; a slight crunch is desirable.
Your flavorful chicken shashlik is ready! For an extra touch, consider adding fried peanuts as a garnish. Serve hot with egg fried rice for a complete and satisfying meal.

Shashlik Penne Pasta

This recipe combines the delicious flavors of shashlik with the convenience of penne pasta for a satisfying and flavorful meal. Follow the steps below to create this unique dish.

Ingredients

Chicken: 1 cup boneless chicken cubes
Marinade: 1 tsp ginger-garlic paste, 1 tsp salt (or to taste), 1 tsp paprika powder, 1 tsp brown sugar, 1 tsp black pepper powder, 1 tsp soy sauce
Pasta: 1/2 packet penne pasta
Sauce: 1/2 cup ketchup, 1 tsp vinegar, 1 tsp hot sauce, 1 tsp soy sauce
Vegetables: Your choice of vegetables for skewers
Other: 1 tsp oil, 1 tsp chopped garlic

Instructions

Marinate the Chicken: In a bowl, combine the chicken cubes with ginger-garlic paste, salt, paprika powder, brown sugar, black pepper powder, and soy sauce. Thread the marinated chicken onto skewers, alternating with your chosen vegetables.
Cook the Pasta: Boil the penne pasta in salted water with 1 tsp of oil. Stir occasionally to prevent sticking.
Fry the Shashlik: Fry the chicken and vegetable skewers for 4-5 minutes on each side until cooked through.
Prepare the Sauce: In a pan, heat 1 tsp of oil and sauté 1 tsp of chopped garlic. Add the cooked penne pasta, ketchup, vinegar, hot sauce and soy sauce. Mix well.
Combine and Simmer: Place the fried shashlik skewers on top of the sauced pasta. Cover and simmer (dum) for 5 minutes on low flame to allow the flavors to meld.

Your Shashlik Penne Pasta is now ready to serve. Enjoy!

History of Shashlik

Shashlik, those delectable skewers of grilled marinated meat, boast a history far richer than your backyard barbecue. The origins of this dish trace back to nomadic Turkic peoples of Central Asia. Nomadic life necessitated efficient cooking methods, and grilling small pieces of meat over an open fire proved both practical and delicious.

The name “shashlik” itself is believed to derive from the Crimean Tatar word “şişlik,” meaning “skewer.” This highlights the essential role of the skewer in the dish’s preparation. Originally, these skewers were likely simple branches or sharpened sticks, readily available in the nomadic environment.

As these nomadic groups migrated and traded, shashlik spread throughout Eastern Europe, Russia, and the Caucasus. Each region adopted and adapted the dish, incorporating local flavors and ingredients. This culinary exchange resulted in the diverse range of shashlik variations we see today, from the simple salt-and-pepper seasoned versions to those marinated in elaborate spice blends and sauces.

While the exact timeline is debated, evidence suggests shashlik-like cooking methods date back to prehistoric times. Archaeological discoveries have uncovered remnants of similar cooking techniques, indicating a long and storied culinary tradition. From humble beginnings as a nomadic survival food, shashlik has evolved into a beloved dish enjoyed worldwide.

Nutritional Content and Benefits of Shashlik

Shashlik, with its variety of ingredients, offers a good source of several essential nutrients. Protein, crucial for building and repairing tissues, comes primarily from the meat used, whether it’s lamb, beef, pork, or chicken. The addition of vegetables, like onions, peppers, and tomatoes, provides vitamins, minerals, and antioxidants. These can include vitamin C, vitamin A, and various B vitamins.

The specific nutritional profile of shashlik varies depending on the chosen ingredients and marinade. For example, using leaner meats like chicken breast and incorporating plenty of vegetables enhances the dish’s nutritional value. Marinades, while adding flavor, can also contribute to the sodium content, so it’s important to be mindful of this aspect.

One of the benefits of shashlik is its versatility. You can adapt the ingredients to suit your dietary needs and preferences. Substituting leaner meats and loading up on vegetables allows for a healthier, lower-calorie meal. Similarly, you can control the amount of added salt and fat through your choice of marinade and cooking methods.

The cooking method itself, typically grilling or broiling, can offer additional benefits. Grilling allows excess fat to drip away, which can contribute to a leaner final product. However, it’s important to avoid charring the meat, as this can create potentially harmful compounds.

Shashlik offers a flavorful and relatively balanced meal when prepared mindfully. Its customizable nature makes it easy to adjust the dish for optimal nutritional value while still enjoying the delicious flavors. Remember to prioritize lean protein sources, incorporate a variety of colorful vegetables, and use marinades sparingly to maximize the health benefits of this classic dish.

Tips for Choosing Quality Meat

Choosing the right meat is crucial for delicious shashlik. Look for cuts with good marbling – those small flecks of fat throughout the muscle. This fat renders during cooking, keeping the meat juicy and flavorful. Tenderness is also key; opt for cuts known for their tenderness, such as tenderloin, sirloin, or rib-eye for beef, and tenderloin or loin for pork.

Color is another important indicator of quality. For beef, look for a bright, cherry-red hue. Pork should be a light rosy pink. Avoid meat that appears dull, grayish, or has a slimy texture. Freshness is paramount. Give the meat a sniff; it should have a clean, slightly sweet aroma. Any off-putting odors are a sign to steer clear.

Consider the cut itself based on your preference. Some cuts are inherently more tender, while others benefit from longer marinating times. Your butcher can be a great resource for recommendations. Don’t hesitate to ask questions about different cuts and which ones are best suited for shashlik.