Thick, creamy and packed with rustic flavors, this Shashlik sauce recipe is a game-changer. In just 5 minutes and a few Indian pantry staples, you'll be able to put this Shashlik marinade together, and use it to add flavor to your favorite proteins.
I recently used it to make my Paneer Shashlik and everyone absolutely raved about it!
I'm a big fan of batch-making marinades and sauces over the weekend. I find that it makes cooking SO much easier.
I always make a big jar of my tamarind date chutney and homemade garlic bread seasoning to use for my recipes that I make throughout the week, and it just simplifies things so much.
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What's So Great About the Recipe?
This Shashlik marinade is flavor-packed, gluten-free and vegan adaptable. You can also tweak and play around with the amount of spices and mix-ins to your liking to make it more suitable for your taste buds- just like I did with my instant Rasam powder.
Recipe Ingredients
Yogurt: The base for the sauce. Use homeset yogurt or Greek yogurt. I would recommend sticking to regular, full-fat variety here for that rich flavor and texture.
Dried fenugreek: For that earthy, smoky aroma.
Spices: I used a mix of red chili powder, turmeric, cumin powder and my homemade garam masala.
Lime juice: To round up all the flavors. Add some lime zest (or lemon zest) if you love that citrusy tang.
Ginger + garlic: The flavor builders. I used my homemade ginger garlic paste, but you can totally use the store-bought version too.
Oil: Any regular cooking oil will do. Use mustard oil if you love that restaurant-style smoky flavor.
See recipe card for quantities.
This chili powder features a bold blend of quality ingredients including chili pepper, oregano and garlic; this chili powder has a bright red, fiery appearance, consistent texture and classic chili pepper flavor.
Substitutions & Variations
- To lend a rich, creamy flavor to the Shashlik marinade, add a spoonful of heavy cream into the mix.
- You can adjust the amounts of spices to your liking here. I love adding some extra red chili powder for that bright red color and a nice kick of heat.
- You can also add some chaat masala seasoning into the marinade to amp up its flavor.
- Add chopped green chilies into the mix to lend it a fiery kick.
How to Make Shashlik Sauce
Step 1: Add all the ingredients to a large mixing bowl.
Step 2: Whisk well with a wire whisk until you get a smooth mixture.
💭Top Tip
If you prefer a thicker marinade, strain the excess whey out of the yogurt through a clean muslin cloth, and then use it.
How to Store Leftover Shashlik Marinade
Store the leftover Shashlik sauce in a clean, airtight container in the refrigerator for up to 3 days.
This sauce is freezer-friendly too. Just use freezer-safe bags or containers, and you can freeze the sauce for up to 3 months. Then, when you want to use it, simply thaw it overnight in the refrigerator.
Fill these reusable, freezer safe food storage containers with leftovers, batch cooking, or use for canning sauces, jam and fruit. Includes 6 x 1 quart ( 4 cup ) clear containers with 6 green lids
Tips & Tricks to Nail the Recipe
- Love citrusy flavors? Use lemon infused olive oil instead of your regular cooking oil for this recipe.
- Sometimes, I also like to add some tomato paste or ketchup into it to lend it a bit of sweetness.
- If the sauce seems too pungent or spicy for your liking, some brown sugar can help cut through it and balance the flavors.
- You can also use roasted garlic instead of regular garlic here to deepen the flavor of the marinade.
How to Use Shashlik Sauce
Use the Shashlik sauce as a marinade for all your favorite proteins. I particularly love using it for paneer (cottage cheese), tofu, chicken and shrimp.
Simply add your protein of choice into the marinade and let it rest for 10-15 minutes, and you're ready to cook. I recently used it to make chicken Shashlik- tender grilled cubes of chicken skewered with diced bell peppers, tomatoes and onions, and served it with my Gujarati white Kadhi, a side of Jeera rice and my favorite Laccha Onions.
Recipe FAQs
You absolutely can! Simply swap the yogurt with coconut yogurt or soy yogurt and you're sorted.
Related Recipes
Looking for other recipes like this? Try these:
If you tried this Shashlik sauce or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Shashlik Sauce (Shashlik Marinade)
Ingredients
- 1.5 cup yogurt
- 1 tablespoon lime juice
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- ½ teaspoon garam masala
- ¼ teaspoon turmeric
- 1 teaspoon dried fenugreek leaves
- 1 tablespoon ginger garlic paste
- 1 tablespoon oil
Instructions
- Add all the ingredients to a large mixing bowl.
- Whisk well with a wire whisk until you get a smooth mixture.
Notes
- Love citrusy flavors? Use lemon infused olive oil instead of your regular cooking oil for this recipe.
- Sometimes, I also like to add some tomato paste or ketchup into it to lend it a bit of sweetness.
- If the sauce seems too pungent or spicy for your liking, some brown sugar can help cut through it and balance the flavors.
- You can also use roasted garlic instead of regular garlic here to deepen the flavor of the marinade.
- If you prefer a thicker marinade, strain the excess whey out of the yogurt through a clean muslin cloth, and then use it.
