Dinner Party · Russian
Shashlik (Chicken)
I grill marinated chicken pieces on skewers until they pick up a nice char. These are served alongside fresh vegetables and a tangy sauce.
Why This Works
The yogurt marinade tenderizes the chicken and adds a subtle tang, while grilling provides a delicious smoky char.
The Upgrade
Add chunks of bell pepper and onion between the chicken pieces on the skewers for grilled vegetables.
Chef's Secret
Michelin TechniqueDon't over-marinate chicken with lemon juice, as it can make the texture mushy. 20-40 minutes is ideal for tenderness without compromising texture.
Ingredients
Total time including resting: 40 min
Directions
In a large bowl, combine the chicken pieces, yogurt, lemon juice, minced garlic, paprika, oregano, salt, and pepper. Mix well to ensure all chicken pieces are evenly coated.
Cover the bowl and refrigerate for at least 20 minutes (or up to 4 hours) to marinate. The yogurt tenderizes the chicken and the lemon juice adds brightness.
20 minPreheat your grill to medium-high heat (around 400°F). Clean and oil the grill grates to prevent sticking.
Thread the marinated chicken pieces onto the soaked wooden or metal skewers, leaving a small space between each piece for even cooking.
Place the skewers on the preheated grill. Grill for 6-8 minutes per side, turning occasionally, until the chicken is cooked through and has nice char marks. The internal temperature should reach 165°F.
16 minWatch carefully to prevent flare-ups from the marinade dripping onto the coals.
Once cooked, remove the skewers from the grill and let them rest for 5 minutes before serving.
5 minServe hot, perhaps with grilled vegetables or a fresh salad.
Wine Pairing
Malbec
Red Wine
The BottleCatena Zapata Argentino Malbec
The smoky, charred notes on the grilled chicken find a natural partner in the dark, brambly fruit of a Malbec. It is substantial enough to handle the tang of the side sauce while remaining approachable.
Nutrition per Serving
350
calories
35g
protein
8g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Pickled Red Onions
Quickly pickled onions add a necessary acidic sharpness to the charred, savory grilled chicken.
Ingredients
Directions
Combine the vinegar, warm water, sugar, and salt in a bowl, whisking until the solids are fully dissolved.
Pack the sliced red onion into a sterilized glass jar.
Pour the brine over the onions until completely submerged.
Allow the mixture to stand at room temperature for at least 15 minutes before serving.
Store in an airtight container in the refrigerator for up to two weeks.
Side Dish
Warm Pita Bread
Serve warm flatbread to wrap the chicken and soak up any stray juices from the skewers.
Ingredients
Directions
Preheat your oven to 350°F.
Lightly brush both sides of each pita with olive oil.
Whisk together the salt, pepper, and oregano, then dust the seasoning over the pitas.
Stack the pitas, wrap tightly in aluminum foil, and place on a baking sheet.
Warm in the oven for 8 to 10 minutes until pliable and heated through.
Serve immediately while steaming to maintain texture.
Member Reviews
How did it turn out?
Rate this recipe
Delicious! Doubling it next time because leftovers went fast.
Tastes like something you'd pay 30 dollars for at a restaurant.