Chicken Shashlik with Fried Rice is a vibrant and mouthwatering fusion dish, often found in high-end restaurants and street food joints across South Asia. The dish combines succulent grilled chicken skewers in a tangy, spicy sauce, paired with aromatic fried rice. It's beloved for its bold flavors, colorful presentation, and satisfying texture—a perfect choice for dinner parties or family meals. Whether you're craving something with a restaurant-quality finish or want to impress your guests, this recipe brings together the essence of traditional flavors with a modern twist. Let’s dive into everything you need to know to create this flavor-packed dish at home.

 History and Origin of Shashlik

The word “shashlik” is derived from Turkic languages, particularly from the word "shish," meaning skewer. Originally popular in Central Asia and Russia, shashlik evolved as grilled meat chunks, seasoned with spices and served on skewers. With the expansion of global cuisines, South Asia adapted it using regional spices and serving styles, giving birth to the Indo-Chinese version of Chicken Shashlik we know today—often plated with fried rice or noodles.

 Why This Recipe Stands Out

Authenticity of Ingredients

This 100% original restaurant-style recipe uses ingredients that mimic the same flavors you'd get at a top-tier eatery. From the use of bell peppers and onions in the skewers to the savory soy-garlic sauce, everything is designed for taste and authenticity.

 Restaurant-Style vs Homemade Taste

While many homemade versions cut corners, this recipe keeps it real—with bold marinades, a double-cooked rice technique, and the perfect balance between sweet, sour, and spicy flavors. The result? A dish that's better than takeout!

Essential Ingredients and Substitutions

 Chicken Shashlik Ingredients

• Boneless chicken (preferably thigh for juiciness)
• Bell peppers (red, green, yellow)
• Onion (cut into cubes)
• Garlic paste
• Ginger paste
• Tomato ketchup
• Chili sauce
• Soy sauce
• Vinegar
• Cornflour
• Black pepper
• Salt
• Skewers (wooden or metal)

 Fried Rice Ingredients

• Cooked and cooled rice (preferably a day old)
• Eggs (optional for extra protein)
• Green peas
• Carrots (diced)
• Green onions
• Garlic (minced)
• Soy sauce
• Sesame oil
• Salt and pepper

 Vegetarian and Vegan Alternatives

• Replace chicken with paneer or tofu
• Use plant-based soy alternatives for sauces
• Skip eggs or use a vegan egg substitute in fried rice

Tools and Kitchen Equipment Needed

• Non-stick frying pan or wok
• Grill pan or oven for skewers
• Mixing bowls
• Cutting board and knife
• Tongs
• Skewers
• Rice cooker or pot

 Step-by-Step Cooking Instructions

 Marinating the Chicken

• Boneless Chicken (1/2 kg) – Cut into cubes
• Garlic paste – 1 tablespoon
• Soy sauce – 2 tablespoons
• Vinegar – 1 tablespoon
• Chili sauce – 1 tablespoon
• Red chili powder – 1 teaspoon
• Salt – to taste
• Black pepper – 1/2 teaspoon
• Oil – 1 tablespoon

Method: Wash the chicken and put it in a bowl. Add all the marinating spices and mix well. Refrigerate for 2 to 3 hours so that the chicken absorbs the spices.

Grilling ingredients:

• Capsicum (colored) – diced
• Onion – diced
• Tomato – diced
• Skewers (if wooden, soak for 30 minutes)

Complete Method for Grilling Chicken Shashlik Skewers

What you will need:

•  Marinated chicken
•  Chopped vegetables (bell pepper, onion, tomato)
•  Skewers (wooden or steel)
•  Brush or spoon (for oiling)
•  Non-stick frying pan, grill pan, or oven

Note: If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning. Skewering: 1. Take a skewer and thread chicken, bell pepper, onion, and tomato pieces onto it alternately. 2. Arrange them in a way that there is a balance of colors and meat on each skewer. 3. Prepare all the skewers in the same manner.

Three possible grilling methods:

1. In a non-stick grill pan (Stovetop Grill Pan):

•  Heat grill pan over medium heat.
• Brush or spray with a little oil.
• Place skewers and cook for 2–3 minutes on each side, until chicken is cooked through and lightly charred.
•  Do not flip frequently to prevent breakage — flip only when browned on all sides.

 2. In the oven (Oven Baking/Broiling):

•  Preheat oven to 200°C (or 400°F).
•  Place skewers on a baking tray (or on a rack if available to ensure even heat from below).
•  Bake in the oven for 15–20 minutes, flipping once halfway through.
•  Finally, broil for 2–3 minutes to give it a slightly charred look (optional).

 3. On charcoal or BBQ grill (For Outdoor Grilling):

•  Light the coals well.
• Place the skewers on the grill and grill them well on all sides.
• Remove when there are light brown lines on all sides and the chicken is completely cooked.

Additional tips:

• Keep brushing a little oil while grilling so that the chicken does not dry out.
•  If desired, the remaining marinade sauce can be brushed on the skewers a little at a time, but at the end (after the raw sauce is cooked).
• To be cooked from the inside, the chicken should be white in color and the juices should be clear (not bloody).

How ​​to check (Doneness Test):

•  Cut a piece of chicken and check: if it is white and soft on the inside, it is ready.
• If using a thermometer, the internal temperature should be at least 75°C (165°F).

 Preparing the Sauce

A delicious, thick and aromatic  Shashlik Sauce is essential to complete the flavor of Chicken Shashlik. This sauce is poured over the chicken or served separately to add a delicious spiciness to every bite. Easy way to make Shashlik Sauce Restaurant-style, rich, tangy and slightly spicy Ingredients:

• Tomato Ketchup (4 tablespoons )
• Chili Sauce ( 2 tablespoons )
• Soy Sauce ( 1 tablespoon )
•  Garlic (finely chopped or paste) | 1 teaspoon
•  Red Chili Powder ( 1/2 teaspoon )
•  Salt ( To taste )
•  Sugar ( 1 teaspoon (for balance)
• Water ( 1/2 cup )
•  Cornflour  ( 1 teaspoon (dissolve 2 tablespoons in water)
•  Oil  ( 1 tablespoon )

Recipe (Step-by-Step Method): 1. Heat oil in a frying pan and add garlic and fry for 30 seconds (until fragrant). 2. Now add tomato ketchup, chili sauce, soy sauce, red chili powder, salt, and sugar. 3. Mix well and cook on low heat for 1 minute. 4. Now add water and let it boil. 5. When it boils, add the cornflour mixture and keep stirring with a spoon so that the sauce thickens. 6. When the sauce starts to stick to the spoon and thickens, turn off the heat. Serving:

•  Spoon this sauce over the prepared shashlik skewers or
•  Serve separately in a small bowl.

Additional Tips:

•  If you like it spicy, add  chili flakes or Sriracha sauce.
•  If you like a little sweetness, you can also add a little honey.
• For a vegan or turmeric-free version, use lemon juice + salt instead of soy sauce.

Part 2: Cooking the Fried Rice

 Ingredients:

• Boiled rice (2 cups, cold or a day old)
• Eggs – 2 pcs
• Carrots, cabbage, capsicum (finely chopped) – 1 cup
• Green onions – for garnish
• Soy sauce – 1 tablespoon
• Black pepper – 1/2 teaspoon
• Salt – to taste
• Oil – 2 tablespoons
•  Method: Heat a pan or wok, add oil.
• Add eggs and scramble (scramble and stir well) and remove and set aside.
• Add oil again and fry the vegetables lightly (not too much, just crunchy).
• Add rice, add soy sauce, salt, black pepper and mix well on high heat.

Finally, add eggs and green onions and fry for another two minutes.  

  Nutritional Value and Health Benefits

Chicken Shashlik is protein-rich, especially when made with lean chicken breast. The dish also contains vitamins A and C from bell peppers and antioxidants from garlic and ginger. Paired with fried rice, it provides a balanced meal of carbs, protein, and fiber. Use brown rice for an even healthier twist.

Nutrient	Per Serving
Calories	450-550 kcal
Protein	25-30g
Carbohydrates	40-50g
Fat	15-20g

 Pro Tips for Perfect Results

1. Use High Heat Smartly Both fried rice and shashlik are cooked on high heat to give them a “wok-like” flavor. Cooking on high heat for a short time retains the aroma and flavor. 2. Marinate the chicken thoroughly Marinate the chicken for at least 2 to 3 hours so that the spices can be absorbed deep inside. If time is short, leave it for 30 minutes. 3. Arrange the skewers smartly Arrange the chicken, vegetables, onions, and tomatoes in order of color — this not only adds beauty, but also helps everything cook properly together. 4. Day-old rice is best Day-old, cool, and dry rice is best for fried rice. Fresh rice can be soft and sticky, which ruins the original fried rice flavor. 5. Don't let the garlic lose its aroma Don't overcook the garlic — just lightly fry it to release its aroma and deepen the flavor. 6. Balance the sauce Shashlik sauce needs a balance of sweetness (sugar), tanginess (chili sauce), sourness (vinegar or lemon), and saltiness (soy sauce) — all of which need to be in balance. 7. Safety: Soak wooden skewers If using wooden skewers, soak them in water for 30 minutes so they don't burn while grilling. 8. Be artistic with the presentation too Prepare the dish beautifully on a plate: rice in the middle, skewers on the edge, a little sauce on top or separately. Garnish with green onions or sesame seeds — it will look attractive. 9. Make sure the chicken is completely cooked The chicken should be completely white on the inside, but not dry. Do not overcook or the chicken will become tough. 10. Keep the vegetables crunchy in the fried rice If you overcook them, the vegetables will become soft and tasteless. Only 2–3 minutes are enough. Adopt these Pro Tips and see how your shashlik and rice will amaze your guests or family.  

 Serving Suggestions and Pairings

1. How to Plate It Beautifully:

• Place fragrant fried rice in the middle of the plate.
• Spread the chicken shashlik skewers on the edge or remove them from the skewers and arrange them.
•  Spoon shashlik sauce on top or serve in a separate sauce dish.
•  Garnish with green onions, sesame seeds or fresh coriander.

2. Sauce Pairings:

• Garlic Chili Sauce (to add spiciness)
• Manchurian Gravy (if you want to make it a little gravy style)
• Sweet Chili Sauce (to balance the flavor)
• Cream or Yogurt Based Dip** (to balance the chili)

3. Side Dishes:

• Cold Slaw or Fresh Salad (for a refreshing taste)
• Chinese Chicken Corn Soup (especially in winter)
• Vegetable Rolls or Spring Rolls
• Fried Wontons or Crispy Prunes

4. Drinks to Pair With:

• Lemonade or Mint Margarita
• Iced Green Tea or Lemonade
• Cold Drink or Sparkling Water
• Seasonal Fruit Juice (e.g. Mango or Pomegranate)

5. For special occasions: If you are serving this dish at a dinner party, feast or family get-together:

• Place the prepared shashlik skewers on a fancy tray
• Pre-set a decorated plate for each person
• Set up the atmosphere with colorful napkins, light music and simple table lighting

Troubleshooting Common Mistakes

Mistake	Solution
Chicken is dry	Reduce cooking time, marinate longer
Rice is mushy	Use chilled rice, less water when boiling
Skewers burn	Soak wooden skewers in water for 30 minutes before grilling

 Storage and Reheating Tips

If you have made a large amount of Chicken Shashlik with Fried Rice or want to preserve leftovers, the following Storage and Reheating Tips will be very useful for you. Proper storage and reheating will maintain the taste and quality. Storage and Reheating Tips (Easy Ways to Store and Reheat) 1. Don't Refrigerate (Let It Cool First) Let both the chicken shashlik and fried rice cool to room temperature before putting them in an airtight container. Refrigerating hot food immediately creates moisture that can spoil the food. 2. Refrigeration:

• Chicken Shashlik: Can be refrigerated for up to 3 days.
• Fried Rice: Use within 2 to 3 days.
• Sauce: Store in a separate container, and keep for up to 4 days.

3. Freezing Tips:

•  Remove the chicken shashlik from the skewers and freeze for easy reheating later.
•  Divide the rice into small portions and store in zip-lock bags or freezer-safe containers.
•  Keeps its flavor for up to 1 month.

4. Reheating Instructions: Chicken Shashlik:

• In a frying pan: Heat 1 tbsp oil over medium heat, add the chicken and cook for 4–5 minutes.
• In the oven: 180°C for 10–12 minutes, turning once in between.
• Microwave: Heat covered for 2–3 minutes (add a little water or sauce to prevent drying).

Fried Rice:

• In a frying pan: Heat rice in 1 tablespoon oil for 5 minutes, adding a little water or chicken stock to soften the rice.
• Microwave: Heat covered for 2 minutes, stirring with a spoon in between.

5. Reheating the sauce:

•  Heat the sauce in a pan over low heat, adding a little water if it is too thick.

   Caution:

• Do not refreeze reheated food.
• The internal temperature of the chicken must be at least **75°C (165°F)** to be fully cooked.
•  Discard the food if there is any unusual smell, color or texture.

With these tips, you can not only keep food fresher for longer, but also get it to taste just as good as freshly cooked every time.

 Variations to Try at Home

• Spicy Korean Style: Add gochujang to the marinade.
• BBQ Fusion: Use BBQ sauce instead of ketchup.
• Paneer Shashlik: Replace chicken with paneer for a vegetarian version.

 Frequently Asked Questions

1. Can I bake the Chicken Shashlik instead of grilling? Yes! Bake at 400°F (200°C) for 15–20 minutes, flipping halfway through. 2. Is Chicken Shashlik spicy? It can be spicy, but you can adjust chili sauce to control heat. 3. What rice is best for fried rice? Basmati or jasmine rice that's been chilled overnight works best. 4. Can I freeze Chicken Shashlik? Yes, marinated chicken and cooked skewers can both be frozen up to a month. 5. How do I make it gluten-free? Use gluten-free soy sauce and ensure other sauces are certified gluten-free. 6. What’s the best oil for frying rice? Sesame oil or any neutral oil like canola or sunflower oil works well.

 Conclusion

Chicken Shashlik With Fried Rice is not just a dish—it’s an experience. With colorful skewers, rich sauces, and fluffy fried rice, this restaurant-style recipe brings together the best of Indo-Chinese cuisine. Whether you’re cooking for family or guests, this detailed guide will ensure your meal is a guaranteed hit. Try it once, and you’ll keep coming back to its unbeatable flavor and aroma!