The secret to delicious chicken shashlik is using fresh, never-frozen chicken wings. The right marinade doesn’t just add flavor—it tenderizes the meat. Marinades can include fruit juice, kefir, mineral water, alcoholic drinks (wine, beer, vodka, cognac), soy sauce, horseradish, mustard, aromatic herbs like cilantro or basil, and spices. Typically the marinade also includes onion, garlic, ginger, pepper, and salt.
Ingredients: meaty chicken wings (chilled, but not thawed) – 1 kg or 10-12 pieces; onions – 1 kg; black and red pepper – 1 teaspoon each; salt – 1 tablespoon.
In a separate bowl, grind the onions in a meat grinder, sprinkle them with salt, and let them sit for 15 minutes.
Add the chicken wings to the chopped onions and gently mix them with your hands. Marinate the meat for at least an hour.
Before skewering, sprinkle the wings with red and black pepper.
Grill the shashlik over hot coals for 15-20 minutes, until a golden crust forms. Serve with thin lavash, vegetables, and herbs.
Tip
Marinate the meat in enamel or glass containers. Avoid marinating in aluminum or plastic bowls, which can react with the acids in the marinade and be harmful to your health.
