Chicken Shashlik Kebabs

A trip to Russia gives me an appetite for their kebabs. I resource a not-so-traditional chef who cooks with a Russian slant, Bonnie Morales. Her recipes are a little to the left of the Russian kitchen, if that could be a thing! She tweaks her grandmother's heritage into novel items. For me shashlik conjures food memories of the Nineteen Seventies. A move to New Delhi compels us stay at the Ashoka Hotel. Dinner at the tandoor restaurant with my Dad, where the succulent chicken shashlik comes to the table with a lime green sauce. The memory of those dinners and that tasty skewer still resounds. I have attempted several recreations. This one comes closest.

Marinate chicken thighs in yogurt, a slew of herbs and garlic. The longer you marinate the better the chicken will taste. Overnight is best. Heat your choice of grill. Mine is an easy-peasy gas grill. I have this skewer set  that lets the kebabs sit on the grill without touching the grates. It is genius!  Thighs cook fast. Before we know it the skewers are plated and we dig in.


CHICKEN SHASHLIK
Adapted from  Kachka by Bonnie Morales
Serves 4
GF, WF, EF


2 pounds boneless skinless Chicken Thighs
1 cup low fat Yogurt
1 small white Onion
1/2 cup Parsley
1/2 cup Mint leaves
1/2 cup Cilantro
1 cup Dill
2-3 Garlic cloves
3/4 teaspoon Kosher Salt
1/2 teaspoon ground Black Pepper
1 large red Onion
Lime wedges


Clean and cut chicken into two inch pieces. Rinse well and pat dry. Place in a nonreactive bowl.

Pour yogurt over chicken.

Chop parsley, mint, cilantro and dill roughly. Save a little dill fronds for garnishing.

Chop white onion and garlic cloves finely. 

Add herbs, onion, garlic , salt and pepper to chicken.  Stir well so chicken is coated. 

Cover and refrigerate for at least 6 hours or overnight for best results.

Allow chicken to come to room temperature before you grill. 

Start your grill of choice. 

Chop the red onion into 2 inch pieces.

Assemble skewers by starting with a red onion piece followed by chicken. I usually skewer 6-7 pieces of chicken on each rod.

Spray skewers lightly with an oil spray.

Grill on medium heat for 10-12 minutes on one side. Rotate skewers and cook for another 8-10 minutes. 

Serve chicken with wedges of lime and dill fronds.

Skewers are polished off with a glass of crisp chenin blanc. The summer sun adds to the alfresco element. Tandoor restaurant memories fade as we make new ones.

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