💡 At a Glance
- •The Dish: Tender chicken skewers with colorful veggies, fluffy rice, and a zesty shashlik sauce.
- •Time & Prep: An easy weeknight meal where you can let the chicken marinate ahead of time in the fridge.
- •Method: The skewers and rice cook simultaneously in the Thermomix® Varoma®, and the sauce is built right from the flavorful cooking liquid.
Looking for a recipe that’s quick, easy, and completely delicious? These chicken skewers with zesty shashlik sauce and rice are about to become your new favorite!
Thanks to the Thermomix®, they come together effortlessly in no time—making them perfect for a quick family dinner or a relaxed evening with friends.
In my simple recipe, complete with clear step-by-step instructions, I’ll show you just how easy it is to whip up these flavorful chicken skewers right in your Thermomix®.
Here’s why you’ll love this recipe:
- Perfect for a quick and easy weeknight family dinner
- Great for beginners and busy home cooks
- Super flavorful and so delicious
- Made with just a handful of simple ingredients
- Easy to customize with whatever you have on hand
- Packed with colorful veggies and a rich, savory sauce
- Tastes amazing cold, too!
- Perfect for meal prep and easy lunches
My Best Cooking Tips
- Instead of buying a store-bought seasoning mix for the marinade, you can easily whip up your own using paprika, salt, garlic powder, and black pepper.
- Feel free to swap the chicken breast for turkey breast if you prefer!
- Short on time? Skip threading the skewers! Just place the veggies in the main Varoma dish and the meat on the Varoma tray. Once cooked, toss everything together in a bowl with the sauce for a delicious “shashlik bowl.”
Can I make this ahead of time?
You can easily prepare both the skewers and the sauce a day in advance and store them in the fridge. Just gently reheat everything before serving!
Got leftovers? Both the skewers and sauce freeze beautifully. Just let them thaw in the fridge overnight before warming them back up.
Easy Recipe Variations & Swaps
Feel free to mix and match your favorite veggies! Bell peppers, zucchini, mushrooms, red onions, or eggplant all work beautifully here.
You can also play around with the seasonings—try adding curry powder, chili powder, Ras el Hanout, or Garam Masala for a fun flavor twist.
Not feeling chicken? You can easily swap it out for pork, beef, or even lamb!
Ingredients You’ll Need for Chicken Skewers with Shashlik Sauce
For the Skewers (Makes 6–8 skewers):
- 1.1 lbs (500g) boneless, skinless chicken breast (or turkey breast)
- 1 tbsp neutral cooking oil
- 2 tbsp BBQ rub or seasoning blend (like Magic Dust)
- 2 small red onions
- ½ red bell pepper
- ½ yellow bell pepper
- 1 small zucchini
For the Shashlik Sauce:
- 1 yellow onion
- 1 clove garlic
- 2 tbsp (25g) oil
- ½ red bell pepper
- ½ yellow bell pepper
- 3 dill pickles
- ¼ cup (70g) tomato paste
- 1 tbsp curry powder
- ¼ cup (30g) cornstarch
- 1½ tbsp (20g) sugar
- ⅓ cup (80g) pickle juice
- 2½ cups (600g) cooking liquid (reserved from steaming/cooking)
Other Ingredients:
- 1200 g water (about 5 cups)
- 1 tbsp vegetable bouillon powder (or paste)
- 250 g rice (I used brown rice, but long-grain white rice works great too!)
How to Make Chicken Skewers with Shashlik Sauce
Prep Work:
Cut the chicken into bite-sized cubes, toss with the oil and spices, and let it marinate in the fridge for about 1 hour.
In the meantime, wash, dry, and seed the bell peppers, then chop them into bite-sized pieces.
Peel the red onions and slice them into thin wedges.
Wash and dry the zucchini, then slice it into rounds.
Next, alternate threading the chicken and veggies onto the wooden skewers, then place them into the lightly oiled Varoma dish and tray.
Instructions:
First, add the water and vegetable broth base to the mixing bowl. Then insert the simmering basket and weigh in the rice.
Place the lid on and rinse the rice for 10 sec / speed 5 so it gets evenly wet.
Set the Varoma® dish and tray with the chicken skewers in place and cook for 30 min / Varoma® / speed 2.
Note: Flip the skewers halfway through cooking so they cook evenly on both sides.
Once the timer goes off, set the Varoma® aside, remove the simmering basket with the rice, and keep both warm.
Pour out and save the cooking liquid from the mixing bowl—you’ll need this for the sauce!
Instructions:
Peel and quarter the onion, then peel and halve the garlic clove. Add both to the mixing bowl and chop for 5 sec / speed 5.
Add the oil and sauté for 2 min / 120°C (250°F) / speed 1.
Meanwhile, roughly dice the remaining bell pepper halves and chop the dill pickles.
Add both to the mixing bowl and chop for 3 sec / speed 5. Scrape down the sides of the bowl with the spatula, then add the rest of the ingredients: 600 g of the reserved cooking liquid (top off with water if needed), tomato paste, curry powder, sugar, pickle juice, and cornstarch.
Bring the sauce to a simmer for 5 min / 100°C (212°F) / speed 4, season with salt and pepper to taste, and serve hot alongside the chicken skewers and rice.
Enjoy!
Happy cooking!
If you loved this recipe for chicken skewers with shashlik sauce, I think you’ll also love my delicious creamy bell pepper chicken! 🙂
Best,
Christoph
Chicken Skewers with Tangy Shashlik Sauce
Click stars to rate now
Zutaten
For the Skewers (6–8 skewers):
- 500 g Chicken breast or turkey breast; corn-fed chicken used here
- 1 tbsp Oil
- 2 tbsp BBQ seasoning mix e.g., Magic Dust
- 2 Red onions small
- ½ Bell pepper red
- ½ Bell pepper yellow
- 1 Zucchini small
For the Shashlik Sauce:
- 1 Yellow onion
- 1 Garlic clove
- 25 g Oil
- ½ Bell pepper red
- ½ Bell pepper yellow
- 3 Dill pickles
- 70 g Tomato paste
- 1 tbsp Curry powder
- 30 g Cornstarch
- 20 g Sugar
- 80 g Pickle brine
- 600 g Reserved cooking liquid
- Salt and pepper to taste
Also Needed:
- 1200 g Water
- 1 tbsp Vegetable broth
- 250 g Rice brown rice used here; long-grain white rice works too
Zubereitung
Prep Work:
- 500 g Chicken breast, 2 tbsp BBQ seasoning mix, 1 tbsp OilRoughly dice the chicken, toss with the oil and BBQ seasoning, and let it marinate in the fridge for about 1 hour.
- ½ Bell pepper, ½ Bell pepperIn the meantime, wash, dry, and seed the bell peppers. Cut into bite-sized pieces.
- 2 Red onionsPeel the red onions and cut them into thin wedges.
- 1 ZucchiniWash and dry the zucchini, then slice into rounds.
- Thread the marinated meat and vegetables alternately onto wooden skewers. Arrange them in the lightly greased Varoma® dish and tray.
Cooking:
- 1200 g Water, 1 tbsp Vegetable brothAdd the water and vegetable broth to the mixing bowl. Insert the simmering basket and weigh in the rice.
- 250 g RicePlace the lid on and rinse the rice for 10 sec / speed 5 so it's evenly coated with liquid. Place the Varoma® dish and tray with the chicken skewers on top and cook for 30 min / Varoma® / speed 2.
- When the cooking time is up, set the Varoma® aside, remove the simmering basket with the rice, and keep both warm.
- Pour off and save the cooking liquid from the mixing bowl—you'll need it to make that delicious sauce!
Making the Shashlik Sauce:
- 1 Yellow onion, 1 Garlic clovePeel and quarter the onion, then peel and halve the garlic clove. Place both into the mixing bowl and chop 5 sec / speed 5.
- 25 g OilAdd oil and sauté 2 min / 120 °C (248°F) / speed 1.
- ½ Bell pepper, ½ Bell pepper, 3 Dill picklesMeanwhile, roughly dice the remaining bell pepper halves and slice the pickles crosswise and lengthwise.
- 70 g Tomato paste, 1 tbsp Curry powder, 30 g Cornstarch, 20 g Sugar, 600 g Reserved cooking liquid, 80 g Pickle brineAdd both to the mixing bowl and chop 3 sec / speed 5. Scrape down the sides of the bowl with the spatula, then add the remaining sauce ingredients: 600 g of the reserved cooking liquid (top off with a splash of water if needed), tomato paste, curry powder, sugar, pickle brine, and cornstarch.
- Salt and pepperSimmer the sauce 5 min / 100 °C (212°F) / speed 4, season to taste with salt and pepper, and serve hot over your chicken skewers and rice.
Notes
- Instead of using a pre-made store-bought seasoning mix for the marinade, you can easily mix up your own with paprika, salt, garlic powder, and black pepper.
- Turkey breast works wonderfully as a swap for the chicken skewers!
- Want to skip the skewers? Place the veggies straight into the Varoma® dish and the meat on the Varoma® tray. Once cooked, toss everything together in a bowl with the sauce for a quick shashlik stew.
Chicken Skewers with Tangy Shashlik Sauce
Click stars to rate now
Zutaten
For the Skewers (6–8 skewers):
- 500 g Chicken breast or turkey breast; corn-fed chicken used here
- 1 tbsp Oil
- 2 tbsp BBQ seasoning mix e.g., Magic Dust
- 2 Red onions small
- ½ Bell pepper red
- ½ Bell pepper yellow
- 1 Zucchini small
For the Shashlik Sauce:
- 1 Yellow onion
- 1 Garlic clove
- 25 g Oil
- ½ Bell pepper red
- ½ Bell pepper yellow
- 3 Dill pickles
- 70 g Tomato paste
- 1 tbsp Curry powder
- 30 g Cornstarch
- 20 g Sugar
- 80 g Pickle brine
- 600 g Reserved cooking liquid
- Salt and pepper to taste
Also Needed:
- 1200 g Water
- 1 tbsp Vegetable broth
- 250 g Rice brown rice used here; long-grain white rice works too
Zubereitung
Prep Work:
- 500 g Chicken breast, 2 tbsp BBQ seasoning mix, 1 tbsp OilRoughly dice the chicken, toss with the oil and BBQ seasoning, and let it marinate in the fridge for about 1 hour.
- ½ Bell pepper, ½ Bell pepperIn the meantime, wash, dry, and seed the bell peppers. Cut into bite-sized pieces.
- 2 Red onionsPeel the red onions and cut them into thin wedges.
- 1 ZucchiniWash and dry the zucchini, then slice into rounds.
- Thread the marinated meat and vegetables alternately onto wooden skewers. Arrange them in the lightly greased Varoma® dish and tray.
Cooking:
- 1200 g Water, 1 tbsp Vegetable brothAdd the water and vegetable broth to the mixing bowl. Insert the simmering basket and weigh in the rice.
- 250 g RicePlace the lid on and rinse the rice for 10 sec / speed 5 so it's evenly coated with liquid. Place the Varoma® dish and tray with the chicken skewers on top and cook for 30 min / Varoma® / speed 2.
- When the cooking time is up, set the Varoma® aside, remove the simmering basket with the rice, and keep both warm.
- Pour off and save the cooking liquid from the mixing bowl—you'll need it to make that delicious sauce!
Making the Shashlik Sauce:
- 1 Yellow onion, 1 Garlic clovePeel and quarter the onion, then peel and halve the garlic clove. Place both into the mixing bowl and chop 5 sec / speed 5.
- 25 g OilAdd oil and sauté 2 min / 120 °C (248°F) / speed 1.
- ½ Bell pepper, ½ Bell pepper, 3 Dill picklesMeanwhile, roughly dice the remaining bell pepper halves and slice the pickles crosswise and lengthwise.
- 70 g Tomato paste, 1 tbsp Curry powder, 30 g Cornstarch, 20 g Sugar, 600 g Reserved cooking liquid, 80 g Pickle brineAdd both to the mixing bowl and chop 3 sec / speed 5. Scrape down the sides of the bowl with the spatula, then add the remaining sauce ingredients: 600 g of the reserved cooking liquid (top off with a splash of water if needed), tomato paste, curry powder, sugar, pickle brine, and cornstarch.
- Salt and pepperSimmer the sauce 5 min / 100 °C (212°F) / speed 4, season to taste with salt and pepper, and serve hot over your chicken skewers and rice.
Notes
- Instead of using a pre-made store-bought seasoning mix for the marinade, you can easily mix up your own with paprika, salt, garlic powder, and black pepper.
- Turkey breast works wonderfully as a swap for the chicken skewers!
- Want to skip the skewers? Place the veggies straight into the Varoma® dish and the meat on the Varoma® tray. Once cooked, toss everything together in a bowl with the sauce for a quick shashlik stew.
