Even if more traditional Shashlyk uses cubes of meat, in my family we like to use chicken legs or thighs. You can also replace the chicken with big dices of beef or pork or chicken breast.
Shashlyk refers to skewers cooked on the barbecue, but you could also do it in the oven if you finish it under the grill or the broiler. It is actually important to get some little burned spots as it adds wonderfully to the flavour.
Finally, if you are worried that the middle of the chicken is not fully cooked, you can remove the meat from the skewers and cook each piece individually on the barbecue.
Ingredients for 2-3 portions
6 chicken thighs
1 garlic clove
2 tablespoon of white vinegar or cider vinegar
1 teaspoon salt
1 teaspoon black pepper
If you like, cut the thigh in 3 or 4 pieces, or you can leave as one big piece.
Quarter the onion and crush the garlic.
Mix all the ingredients and let it marinate for at least 30 minutes or maximum overnight.
Skewer the chicken and the onion by alternating them. Keep some space between the pieces of meat (better undercrowded that overcrowded)
Prepare some hot charcoal if you barbecuing, or preheat your oven at 200°C (or 390°F).
Cook the skewers until getting clear juice out of the chicken when you poke it. If you are baking it, put the skewers under the broiler or grill and crisp up the skewers.
Serve it with some fresh salad and a baked potato, and enjoy 😉
Chicken Shashlyk (in the middle), baked potato, grilled onion, salad and barbecue chicken (bottom left)
Chicken Shashlyk in the middle.
Crisping up the Chicken Shashlyk