A quick and easy chicken shaslik recipe, you can prepare these delicious skewers on a sizzling BBQ, or in the oven from the comfort of your kitchen. Serve on warm pita bread, with a side of leafy salad and a selection of pickles.
Wine Pairing: The vibrant acidity of Bolyki Winery's Egri Rosé goes very well with the zesty marinade and the salad-side.
Dice the thigh fillets into one inch cubes. In a bowl, combine with the oil, spices, crushed garlic and the lemon juice, mixing by hand to ensure that the meat is evenly covered by the marinade. Cover and let it rest in the fridge for at least two hours (ideally overnight).
Remove the marinated chicken from the fridge and skewer alternate pieces of the vegetables and meat, adding slices of bacon in between for an extra smoky flavour.
Grill outdoors for around seven minutes until the meat is cooked through. Alternatively, suspend the skewers over a baking trey and place in an oven pre-heated to 220° Celsius, cooking for 20-25 minutes until the edges begin to turn golden brown.
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