Shashlik Kebab: A Barbequed Tandoori Treat
- Steve Holloway
- Aug 15
- 4 min read
Step into a world of sizzling flavours with Shashlik Kebab, a beloved street food classic inspired by Central Asian and Russian cuisine. Today I’m excited to bring you this vibrant dish, where marinated chunks of meat and colourful vegetables are skewered and grilled to juicy perfection. Shashlik Kebab is not just a feast for the taste buds but also a visual delight, making it a fantastic centerpiece for gatherings or a fun family meal. Whether you’re firing up the grill or using your oven, let’s create this smoky, succulent treat together and add a new favourite to your kebab repertoire!
Cuisine -Indian - Kebab
Serves 4
Prep Time: 20 minutes (plus 2 hours marination)
Cook Time: 15 minutes
Total Time: 35 minutes active (plus marination)
Recipe Difficulty level - Beginner-Friendly
Special equipment - grill or BBQ
Heat level - Mild - Medium
Nutrition values for Shashlik Kebab
The nutritional values for Shashlik Kebab can vary based on the type of meat, marinade, and vegetables used, but here’s an approximate breakdown per serving (based on 150g grilled chicken shashlik with vegetables):
Calories: 200-250 kcal
Protein: 25-28g
Fat: 7-10g
Carbohydrates: 7-10g (mainly from vegetables and yogurt)
Fiber: 1-2g
Sodium: 400-600mg (depending on marinade salt content)
Shashlik Kebab is relatively high in protein, moderate in healthy fats, low in carbohydrates, and offers vitamins and antioxidants from the vegetables, making it a flavourful and balanced option for most diets.
A little History
Shashlik kebab traces its origins to Central Asia and the Caucasus, where it became a staple among nomadic Turkic and Mongol tribes who cooked skewered meat over open fires. The word "shashlik" comes from the Turkic word "shish," meaning skewer, and over centuries, the dish spread across Russia, Eastern Europe, and the Middle East, adapting to local tastes and ingredients along the way. Traditionally made with lamb, but now often featuring beef, chicken, or even fish, shashlik is marinated in spices and yogurt or vinegar, then grilled with colourful vegetables. Its popularity grew with the rise of social outdoor gatherings and picnics, making it a symbol of communal feasting and celebration across many cultures.
I just love how the tender spicy chicken goes with the sweetness of the red bell peppers and along with that lovely crunch of the onion... Add in some Tandoori Raita and we are off to the races -Stevie
Recipe for Shashlik Kebab
Ingredients:
500g boneless chicken, lamb, or beef, cut into 1.5-inch cubes
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 large onion, cut into chunks
1 large tomato, cut into chunks (optional)
Skewers (wooden or metal)
For Marinade:
3 tbsp plain yogurt
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp ginger-garlic paste
1 tsp paprika
1 tsp cumin powder
1 tsp coriander powder
½ tsp chili powder
½ tsp black pepper
Salt to taste
How to make Shashlik Kebab
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In a large bowl, mix all marinade ingredients. Add the meat cubes and toss to coat well. Cover and marinate in the fridge for at least 2 hours, or overnight for best flavour.
Soak wooden skewers in water for 30 minutes if using.
Thread marinated meat, bell peppers, onion, and tomato alternately onto skewers.
Preheat grill, oven, or grill pan to medium-high heat.
Grill skewers for 12-15 minutes, turning occasionally, until meat is cooked through and slightly charred at the edges. Alternatively cook on the bbq.
Serve hot with naan, rice, or salad, and a side of yogurt or mint chutney.
Goes well with:
Frequently asked questions for
Can I use other meats besides chicken for Shashlik Kebab?
Yes, you can use lamb, beef, or even fish—just adjust the marination and cooking times to suit the type of meat.
How long should I marinate the meat?
For best flavor and tenderness, marinate for at least 2 hours or overnight in the refrigerator.
Can I cook Shashlik Kebabs without a grill?
Absolutely! You can use a grill pan, bake them in the oven at 220°C (428°F), or even cook them under a broiler.
Do I have to use skewers?
Skewers give the kebabs their classic look and help with even cooking, but you can also arrange the pieces on a baking tray if needed.
Are Shashlik Kebabs spicy?
The spice level is adjustable—use less chili powder or omit it for a milder taste.
What can I serve with Shashlik Kebabs?
Serve with naan, rice, fresh salad, and yogurt or mint chutney for a complete meal.
Can I make these kebabs ahead of time?
Yes! You can marinate and skewer the kebabs ahead, then grill them just before serving for the freshest taste.
Can I cook Shashlik Kebabs on a bbq?
Yes, you can absolutely cook Shashlik Kebab on a BBQ! In fact, grilling the kebabs over charcoal or an open flame will give them a delicious smoky flavour and perfectly charred edges. Just make sure to preheat your BBQ, oil the grill grates to prevent sticking, and turn the skewers occasionally for even cooking. Enjoy that authentic, outdoor-cooked taste!
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Conclusion
Shashlik Kebab is a vibrant and crowd-pleasing dish that brings together tender meat, colorful vegetables, and a burst of aromatic spices, making it perfect for gatherings or a special family meal. With its roots in Central Asian cuisine and its universal appeal, this recipe is sure to become a favorite in your kitchen. Try it out, enjoy the smoky flavors, and don’t forget to share your Shashlik Kebab creations with us at Stevie’s Curry Magic!
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Cheers Steve.
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