Charcoal Chicken Shop Chicken Skewers Recipe
This Charcoal Chicken Shop Chicken Skewers recipe features juicy, marinated boneless chicken thighs cooked to perfection on skewers. The marinade combines garlic, onion, paprika, mustard, oregano, curry powder, and lemon juice to infuse the chicken with rich, aromatic flavors. Perfect for a quick stovetop or BBQ meal, these skewers are best served with flatbreads, fresh vegetables, and your favorite sauces for a complete, satisfying dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 12 to 24 hours 35 minutes (including marinating)
- Yield: 10 to 12 skewers (serves 4 to 6) 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern inspired
Ingredients
Scale
Chicken and Marinade
- 800g / 1.6 lb boneless chicken thighs, cut into large 2.5cm / 1″ squares
- 3 – 4 tbsp olive oil (for cooking)
- 1 1/2 tbsp garlic powder (or 2 garlic cloves finely grated)
- 1 tbsp onion powder (or additional garlic powder)
- 1 tbsp paprika (regular/sweet, smoked optional)
- 1 tsp mustard powder (or 1 tsp Dijon or yellow mustard)
- 1 tsp dried oregano (or thyme)
- 1/2 tsp curry powder (secret ingredient, regular grocery store brand)
- 1 1/4 tsp cooking salt / kosher salt (halve if table salt, +50% for flakes)
- 1/2 tsp black pepper
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice (or white wine/red wine vinegar or similar)
Serving Options
- Flatbreads or pita pockets
- Seasoned rice
- Shredded lettuce
- Tomato slices (2 – 3 whole tomatoes)
- Finely sliced red onion
- Sauce of choice
Instructions
- Prepare the Marinade: In a bowl, mix together garlic powder, onion powder, paprika, mustard powder, dried oregano, curry powder, salt, black pepper, extra virgin olive oil, and lemon juice until it forms a paste-like consistency.
- Marinate the Chicken: Add the chicken pieces to the marinade and toss thoroughly to coat every piece evenly. Cover and refrigerate for 12 to 24 hours if possible, though a minimum of 3 hours or cooking immediately still yields tasty results.
- Skewer the Chicken: Thread the marinated chicken pieces onto skewers, placing 3 to 4 pieces per skewer, aiming for 10 to 12 skewers total. You may marinate chicken already on skewers if preferred.
- Cook on Stove: Heat a large non-stick pan over medium-high heat and add enough olive oil to lightly coat the base. Cook the skewers in batches, approximately 3 minutes on each side, managing heat to prevent spices from burning. Once cooked, transfer to a plate and keep warm loosely covered with foil. Clean pan between batches and add more oil as needed.
- Alternative BBQ Option: Lightly oil the grill or flat plate and preheat to medium or medium-high. Grill the skewers for 3 to 4 minutes per side, adjusting heat as needed to avoid burning the spices.
- Serve: Plate the chicken skewers with warm flatbreads or pita pockets alongside shredded lettuce, tomato slices, finely sliced red onions, and your preferred sauces. Optionally, serve with seasoned rice and a fresh Greek salad for a complete meal.
Notes
- Marinating the chicken longer (up to 24 hours) intensifies the flavor but cooking immediately still produces delicious results.
- Adjust salt quantity if using table salt instead of kosher salt.
- If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.
- Control heat carefully during cooking to avoid charring the spices.
- Curry powder in the marinade adds a subtle depth of flavor that complements the smokiness.
- This recipe is adaptable for grilling or stovetop cooking depending on available equipment.
Keywords: chicken skewers, charcoal chicken, grilled chicken, stovetop skewers, Middle Eastern chicken, chicken marinade
