Chicken shashlik with vegetables
4 servings
60 minutes
Chicken shashlik with vegetables is a harmony of flavors and aromas infused with the traditions of European cuisine. Tender chicken fillet marinated in a fragrant mix of Provençal herbs, mustard, and garlic gains juiciness and richness. Vegetables like zucchini, mushrooms, cherry tomatoes, and green peppers add freshness and lightness to the dish, while their roasted texture provides an appetizing crunch. Historically, shashlik is associated with cozy family gatherings and friendly outdoor meetings. This version of the dish is adapted for oven cooking, making it accessible year-round. Serve with a light sauce or fresh herbs to highlight the complexity of flavors.
1
Preheat the oven to 210 degrees.
2
Cut the chicken fillet into cubes.
- Chicken breast fillet: 400 g
3
Mix oil with 1 tablespoon of water, garlic, Provencal herbs, and mustard to prepare the marinade.
- Olive oil: 2 tablespoons
- Garlic: 1 clove
- Herbes de Provence: to taste
- Mustard: 1 tablespoon
4
Mix the marinade with chicken cubes and let it sit for 30 minutes.
- Chicken breast fillet: 400 g
5
Fry the mushrooms in a pan without oil for 3-4 minutes.
- Fresh button mushrooms: 200 g
6
Wash and slice the zucchini into thick rounds.
- Zucchini: 2 pieces
7
Wash and cut the cherry tomatoes in half.
- Cherry tomatoes: 20 pieces
8
Wash and cut the green pepper into cubes.
- Green bell pepper: 1 piece
9
Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
10
Skewer vegetables and chicken fillet on kebab sticks.
- Chicken breast fillet: 400 g
- Zucchini: 2 pieces
- Cherry tomatoes: 20 pieces
- Green bell pepper: 1 piece
- Fresh button mushrooms: 200 g
11
Pour with the remaining marinade.
- Olive oil: 2 tablespoons
- Garlic: 1 clove
- Herbes de Provence: to taste
- Mustard: 1 tablespoon
12
Bake in the oven for 15 minutes.
