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Chicken Skewers Shashlik on a Pan
Instructions
I pat the washed breast dry. I cut it into pieces shaped like cubes (about 2.5 cm).
I put the cut pieces in a bowl and add all the marinade ingredients.
I mix everything thoroughly by hand, as if massaging the pieces and trying to coat each one in a film of starch. I cover the bowl with a lid and set it aside for 15 minutes (this is quite enough time for the pieces to marinate).
Meanwhile, I cut the colourful peppers into large squares.
I thread the meat firmly onto the skewers, constantly alternating it with squares of pepper. It is usually recommended to soak the skewers before use, so the meat comes off them more easily. But the shashlik will come off dry sticks perfectly well too.
A grill pan is very well suited for frying, but you can also do it in an ordinary skillet. I pour a little olive oil into it (it doesn't burn as readily and you use less of it than sunflower oil) and spread it over the whole surface with a brush.
When the surface is well heated, I turn the heat down to below medium and lay on a few skewers.
I fry each side for no more than 5 minutes.
I put the finished skewers straight onto a plate (there's no need to blot them with a paper towel).Plenty of garden vegetables and fresh herbs will set off the flavour of the surprisingly juicy meat best of all. And you can even take chicken skewers shashlik in a skillet along with you to the countryside, if there's no chance to grill it in the open air.Give it a try, and bon appétit!
Tips
- 1
CORN STARCH ONLY – strictly. Potato starch will "glue" the meat into a lump and won't give the tender effect. Corn starch holds the moisture inside.
- 2
MARINATING FOR JUST 15 MINUTES – the "secret" of its speed. Any longer and the breast becomes "too soaked" and loses its firmness.
- 3
5 MINUTES PER SIDE – the optimum. Longer and it dries out, shorter and it's raw inside. Keep the heat below medium so it won't burn.
- 4
OLIVE OIL FOR GREASING – it doesn't smoke. Sunflower oil starts to burn on a grill pan. The same principle works for other kinds of chicken shashlik.
FAQ
Which chicken fillet should I choose? +
Ideally the breast (as in the recipe – lean and tender). Alternatives: boneless thigh (juicier, a little fattier), or a 50/50 mix of breast and thigh (for balance). Freshness shows in firm flesh, a pink colour and no grey film. Chilled is better than frozen. If frozen, defrost it in the fridge for 6–8 hours. Remove sinews and membranes, as they will be tough. Cubes of 2.5 cm are the optimum size.
What can replace soy sauce? +
Alternatives: teriyaki (sweeter, Japanese style), Worcestershire sauce (for a British note), fish sauce (Asian, with a distinctive aroma), or a mix of soy sauce with honey and mustard (an Asian-style marinade). Don't use: balsamic vinegar (it will change the flavour) or a Caucasian-style marinade (too distinctive). For a lighter version, use reduced-salt soy sauce. A ratio of 2 tbsp of soy sauce to 550 g of fillet is optimal; more and it will be "over-salted".
How long does the shashlik keep? +
In the fridge, in a container with a lid, for 2 days. Reheat in the microwave for 1–2 minutes under a lid, or in a skillet with 1 tsp of water for 2 minutes. I don't recommend freezing the cooked shashlik (the texture will fall apart). Freshly cooked it is at its best in the first 30 minutes after the skillet. Don't leave it at room temperature for longer than 2 hours, as chicken spoils quickly. To take for lunch, pack it cooled in foil, with or without the skewers. For a picnic it's handy to carry in foil, and the shashlik is good cold too. Keep the raw marinated meat for a maximum of 24 hours in the fridge.
What to serve with the shashlik? +
The classic: with plenty of garden vegetables and fresh herbs (as the author suggests). With vegetables roasted on the grill. With fresh lavash or pita. With a spicy sauce (adjika, tkemali, satsebeli). With a dry white or red wine. With a light or unfiltered beer for a hearty serving. At a picnic, with pickled onions and sauerkraut. With boiled or grilled new potatoes. With a Greek salad or coleslaw. A wedge of fresh lemon when serving is a must. A versatile shashlik for gatherings at home and for picnics.
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