Chicken Shashlik Traybake

Here is my version of chicken shashlik. Instead of using peppers I’ve added whole chillies which gives a lovely warmth to the overall dish and are actually quite enjoyable eaten like padron peppers if you dare!

Serves 4


800g Skinless boneless chicken thighs

1 medium red onion - cut into 8 wedges

3-4 whole red chillies

1 large handful of fresh spinach

Marinade ⠀

2 tablespoons Greek Yogurt ⠀

3 cloves crushed garlic ⠀

1 thumb sized piece of ginger grated ⠀

1 red chilli - finely chopped (optional)

2 teaspoons honey

Juice 1/2 lemon

4 teaspoons of Tandoori spice mix


1/2 teaspoon ground cinnamon⠀

2 teaspoon ground cumin⠀

1 teaspoon ground coriander⠀

1 teaspoon smoked paprika⠀


Mix the marinade ingredients together in a bowl and add the chicken. Leave anything between 30 minutes and over night.

Preheat the oven to 200 degrees.

Add everything except the spinach to the pan. Drizzle with a little oil and season. Roast for 30-45 minutes. If using breasts cook for no more than 30 minutes. Stir through the spinach and serve.

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