Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To prepare the marinade, finely chop 2 stalks of lemongrass and 0.25 cup of fresh dill. Mince 4 cloves of garlic. In a large bowl, combine the chopped lemongrass, dill, minced garlic, 0.5 cup of sour cream, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

2. 2

   Cut 1.5 pounds of boneless, skinless chicken thighs into 1.5-inch cubes. Add the chicken cubes to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.

3. 3

   While the chicken marinates, prepare the vegetables for the skewers. Cut 1 large onion and 2 bell peppers (any color) into 1.5-inch pieces.

4. 4

   If using wooden skewers, soak 8 skewers in water for at least 30 minutes to prevent burning. Thread the marinated chicken pieces and prepared vegetable pieces alternately onto the soaked skewers.

5. 5

   Preheat a charcoal grill to medium-high heat, ensuring the coals are glowing with a light ash coating. Brush the grill grates lightly with 1 tablespoon of vegetable oil to prevent sticking.

6. 6

   Place the skewers on the hot grill. Cook for 8-12 minutes, turning frequently to ensure even cooking, until the chicken is cooked through and has developed a nice char on all sides. The internal temperature of the chicken should reach 165°F (74°C).

7. 7

   Remove the cooked shashlik from the grill and let it rest for 5 minutes before serving.