Schaschlik is kind of a generic term for a skewered dish or Kebab with a style of seasoning,
that is a blend of some of the Eastern European countries and Mediterranean,
with a combination of sweet spices and savory spices.
Thank you to Dieter Monka for supplying the basic recipe.
Prep
Cut the chicken into bite-sized pieces. Slice the onions and green peppers into chunks.
In a bowl, mix the chicken with the marinade until evenly coated.
Thread the marinated chicken onto skewers,
alternating with pieces of onion and green pepper.
Pack them snugly but not too tight so they cook evenly.
Place the assembled skewers in a dish while you prepare the grill.
Let them rest briefly to absorb more flavor.
Preheat the grill to medium-high heat.
Place the skewers over direct heat and begin cooking, turning occasionally.
Grill the skewers for 10–15 minutes, turning every few minutes to ensure even cooking.
The chicken should be fully cooked with a light char on the edges.
Remove the skewers from the grill and let them rest for a few minutes before serving.
Serve the chicken schaschlik hot with fries, fresh salad, and your favorite dipping sauce.
I did this one with pineapple
I served it on a bed of rice.
Serve hot straight off the grill with fries, fresh salad, or crusty bread.
This dish is perfect for summer grilling or an easy weeknight meal.
Chicken Schaschlik Recipe
Chicken Schaschlik
Equipment
- 1 dozen wood skewers
- BBQ Grill
- Mixing Bowl
Ingredients
Main Ingredients
- 2 lbs Chicken Thigh or Breast cut into 1 inch chunks
- 2 medium green bell peppers cut into 1 inch chunks
- 1 medium Spanish or white onion cut into 1 inch chunks
Schaschlik Sauce
- 1/2 cup tomato catsup or tomato sauce
- 3 tbsp lemon juice
- 1/4 cup brandy
- 2 tbsp Dijon mustard
- 2 tbsp Canola oil
- 1 tbsp paprika Sweet Hungarian or Spicy
- 1 tsp curry powder
- 1 tsp fresh grated ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Soak wood skewers in water for at least 30 minutes before use.
- Blend all sauce ingredients in a large bowl. Reserve 1/4 cup of the sauce for glazing later.
- Add chicken chunks to the bowl, blend well, and marinate for 4 hours or overnight in the refrigerator.
- Thread the chicken onto skewers, alternating with pieces of green pepper and onion.
- Brush oil on the BBQ grill and preheat to medium-high.
- Grill skewers for about 15 minutes, turning every 15 to 20 seconds to ensure even browning, until the internal temperature reaches 160°F (71°C).