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Tajik Chicken Shashlik with Pomegranate Marinade
Tender pieces of chicken marinated in a tangy pomegranate molasses and yogurt mixture, then grilled to smoky perfection. This dish is a popular variation of shashlik, showcasing the use of local fruits and spices in Tajik cuisine.
🧂 Ainekset
- 1 kg Boneless, skinless chicken thighs
- 4 tbsp Pomegranate molasses
- 150 g Plain yogurt
- 1 medium Onion, grated
- 3 cloves Garlic, minced
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Red pepper flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
- Wooden or metal skewers
👨🍳 Ohjeet
- 1
Cut the chicken thighs into bite-sized pieces (about 1.5-inch cubes).
💡 Ammattilaisvinkit: Ensure all pieces are roughly the same size for even cooking. - 2
In a large bowl, combine the pomegranate molasses, yogurt, grated onion, minced garlic, cumin, coriander, red pepper flakes, salt, and black pepper. Mix well to create the marinade.
💡 Ammattilaisvinkit: The grated onion releases more juice than chopped, tenderizing the chicken. - 3
Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
💡 Ammattilaisvinkit: Marinating overnight allows the flavors to penetrate deeply into the chicken. - 4
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece.
💡 Ammattilaisvinkit: Don't overcrowd the skewers; this allows the heat to circulate and cook the chicken evenly. - 5
Preheat your grill to medium-high heat. Clean and oil the grill grates.
💡 Ammattilaisvinkit: Oiling the grates prevents the chicken from sticking. - 6
Grill the chicken skewers for about 12-15 minutes, turning occasionally, until the chicken is cooked through and has nice char marks. The internal temperature should reach 74°C (165°F).
💡 Ammattilaisvinkit: Cooking time may vary depending on the grill's heat and the size of the chicken pieces. - 7
Remove the skewers from the grill. Garnish with fresh chopped cilantro and serve immediately with lemon wedges on the side.
💡 Ammattilaisvinkit: Shashlik is traditionally served with fresh bread, salads, or grilled vegetables.
💡 Ammattilaisvinkit
- ✓For a spicier marinade, add more red pepper flakes or a pinch of cayenne pepper.
- ✓If you don't have a grill, you can cook the skewers under a broiler or in a hot oven (220°C/425°F), turning halfway through.
- ✓Ensure the chicken is fully cooked to avoid any food safety concerns.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add chunks of bell pepper and onion between the chicken pieces on the skewers for a complete grilled meal.
- Substitute chicken thighs with chicken breast, but reduce marinating and cooking time to prevent drying out.
- A tablespoon of Dijon mustard can be added to the marinade for an extra layer of flavor.