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Chicken Shashlik (Desi Stir-Fry Skewers with Sauce)

Spicy, saucy, and full of colour — Chicken Shashlik is a Pakistani-Chinese fusion dish that’s great on its own or served with fried rice or noodles.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course BBQ & Grilled
Cuisine Pakistani
Servings 4 people
Calories 400 kcal

Ingredients
  

For the marinade:

  • 500 grams boneless chicken (cut into cubes)
  • 1 tbsp soy sauce
  • 1 tbsp vinegar
  • 1 tbsp chilli garlic sauce
  • 1/2 tsp black pepper
  • 1 tbsp cornflour
  • Salt to taste

For the sauce:

  • 3 tbsp oil
  • 1 tbsp garlic (finely chopped)
  • 1 small onion (cubed)
  • 1 green capsicum (cubed)
  • 1 red capsicum (cubed)
  • 3 tbsp tomato ketchup
  • 1 tbsp soy sauce
  • 1 tbsp chilli garlic sauce
  • 1 tsp vinegar
  • 1 tsp sugar
  • 1/2 cup water
  • 1 tsp cornflour mixed with 2 tbsp water (slurry)
  • Salt and black pepper to taste

Instructions
 

Step 1: Marinate the chicken

  • Combine chicken with marinade ingredients. Mix well and set aside for 30 minutes.

Step 2: Stir-fry the chicken

  • Heat 1 tbsp oil in a pan. Cook chicken for 6–8 minutes until fully cooked and lightly browned. Remove and set aside.

Step 3: Make the sauce

  • In the same pan, heat 2 tbsp oil. Add chopped garlic and stir for a few seconds.
  • Add onion and capsicum. Stir-fry on high heat for 2 minutes (they should stay slightly crunchy).

Step 4: Combine and finish

  • Add ketchup, soy sauce, vinegar, chilli garlic sauce, sugar, and ½ cup water. Stir well.
  • Return chicken to the pan and simmer for 2–3 minutes.
  • Add cornflour slurry and stir until sauce thickens.

Step 5: Serve

  • Serve hot with steamed rice, egg fried rice, or noodles.
  • Garnish with chopped spring onions or sesame seeds (optional).

Notes

  • Don’t overcook the vegetables — they should stay crisp for that restaurant-style texture.
  • Adjust sauce thickness with more or less cornflour slurry.
  • Want it spicier? Add green chillies or red chilli flakes.
 
Q: Do I need skewers to make this?
Nope! You can cook it like a stir-fry in a regular pan. Skewers are optional for presentation.
Q: Can I bake the chicken instead of frying?
Yes. You can bake marinated chicken at 200°C for 15–18 minutes, then toss in the sauce.
Q: What’s the difference between shashlik and chicken tikka?
Tikka is dry and smoky, shashlik is saucy and tangy — more like desi-Chinese fusion.
Q: Can I freeze Chicken Shashlik?
You can freeze the marinated chicken or even the cooked version. Reheat gently and adjust sauce consistency if needed.