Craving the smoky, savory flavor of shashlik but the weather isn't cooperating for a barbecue? This recipe for Oven-Baked Chicken and Mushroom Skewers is your perfect solution! We're bringing the beloved outdoor grilling experience right into your kitchen. Juicy chicken thighs are marinated in a fragrant blend of white wine and aromatic spices, then threaded onto skewers with earthy mushrooms and glazed with a sweet and savory honey-soy mixture. It's a simple, delicious, and incredibly satisfying meal that captures the essence of a classic cookout, any day of the week.
Oven-baked chicken and mushroom skewers.
Ingredients for Chicken and Mushroom Skewers
- 600-700 g chicken thighs
- 150 g fresh button mushrooms
- 100 ml dry white wine
- 2 teaspoons honey
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- svanskaya sol (a Georgian salt blend)
- chili pepper, to taste (optional)
How to Make Oven-Baked Chicken and Mushroom Skewers
Using a narrow, sharp knife to cut the meat off the bone.
Sprinkle with Svanetian salt and pour in the dry white wine.
Cut the marinated chicken into small, bite-sized pieces.
Rinse the chicken thighs under cold water and pat them dry with a paper towel. Using a narrow, sharp knife, cut the meat off the bone, leaving the skin on.
Place the chicken pieces in a pot. Sprinkle with svanskaya sol (a Georgian salt blend), and pour in the dry white wine. Mix well and cover with plastic wrap. Let it marinate for 2 hours at room temperature, or overnight in the refrigerator if you plan to cook the skewers the next day. Svanskaya sol is a Georgian spice blend that, in addition to salt, includes garlic, red pepper, black cumin, fenugreek, coriander, and Imeretian saffron (marigold petals). You can easily make a similar blend at home.
Cut the marinated chicken into small, bite-sized pieces. It’s best to leave a piece of skin on each chunk. Wipe small, firm button mushrooms with a napkin; if the mushrooms are large, cut them in half.
Thread the chicken and mushrooms onto the skewers.
Thread the chicken and mushrooms onto skewers, alternating between meat and mushrooms. Start and end each skewer with a piece of chicken.
Place the skewers on the baking sheet, spaced apart.
In a bowl, mix liquid honey, soy sauce, and vegetable oil.
Place the baking sheet with the skewers into the preheated oven.
Line a baking sheet with a sheet of silicone paper or parchment paper, and drizzle it with vegetable oil for cooking. Arrange the skewers on the sheet, leaving some space between them.
Now, make the glaze. In a bowl, combine liquid honey, soy sauce, and vegetable oil. If you like, add a pinch of ground chili pepper. Whisk or stir the glaze thoroughly until smooth. Using a silicone brush, coat the skewers with the glaze. Try to make the glaze thick so it doesn’t run off. Taste it and feel free to add any other herbs or spices you like.
Preheat the oven to 200°C (400°F). Place the baking sheet with the skewers into the preheated oven. Cook for 20-25 minutes. After 10 minutes, rotate the baking sheet 180 degrees to ensure the skewers cook evenly on all sides.
Serve hot, straight from the oven.
Let the cooked skewers rest for a couple of minutes, which will make them easier to remove from the paper. Serve them hot, straight from the oven.
And there you have it—perfectly tender and flavorful chicken and mushroom skewers, hot and ready to be devoured! These shashlychki are fantastic on their own, but they truly shine when served with a side of fresh salad, warm flatbread, or a creamy yogurt and herb dip. Don't be afraid to experiment by adding bell peppers or onions to the skewers for extra color and flavor. We hope this recipe brings a little bit of barbecue joy into your home. Enjoy every delicious bite!
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