This is my copycat of those tasty Chicken Skewers sold in charcoal chicken shops all across Australia. So heavily flavoured they’re practically crusted with seasoning, in the best possible way! Great on the BBQ, but honestly just as good on the stove.
Charcoal Chicken Shop Chicken Skewers
Am I out here alone, carrying on about this very specific type of chicken skewers you get from charcoal chicken places? I know they’re not even the main event – but I love them. They’re so heavily seasoned it almost forms a crust on the chicken.
They sit stacked in warming windows, quietly calling your name while you pretend you only came in for chicken and salad… then leave clutching skewers and hot chips that may or may not be smothered in gravy. Don’t food shame me! 😆
In case you have no idea what I’m talking about, here’s what they look like (fellow Gladesville locals – this is in Boronia Park!):
They are crusted with a flavour that tastes like chicken seasoning – salt, garlic and onion powder layered with paprika and other spices. It makes a seriously good marinade for chicken skewers. The smell when it’s cooking is mouthwatering!!
Ingredients for Chicken Shop Chicken Skewers
The amount of spices might make you pause – it’s more than a typical marinade! But early versions using less lacked that flavour that makes shop-bought skewers so good, so I kept dialling it up until it hit that same bold, addictive taste.
1. for the Chicken skewer marinade
Here’s what you need for the marinade. Curry powder is the secret ingredient, a tip I got from a Gyros shop owner!
The spices – Mostly pantry staples I use all the time. It’s amazing how changing the ratios of the same spices can take you from Cajun to Mexican to… Aussie kebab shop flavour! 🙂
The one unusual spice is curry powder (just regular Western-style). It sounds out of place, but it’s a trick I picked up from a Melbourne gyros shop (Kalimera Souvlaki Art) when the owner shared his secret gyros marinade. You won’t taste curry – it just adds depth, warmth and colour.
Olive oil and lemon juice – These turn the marinade into a paste, about 5 tablespoons (1/3 cup) total. I use lemon as using just oil makes it very oily, plus it adds a touch of brightness.
If you don’t have lemons, use white or red wine vinegar, or sherry vinegar. Apple cider vinegar as a last resort.
2. the chicken
I use boneless chicken thighs because they’re juicier than breast. If using breast, marinate for the full 24 hours per the recipe to help keep the lean meat nice and juicy.
How to make Kebab Shop Chicken Skewers
The making part is very straightforward – marinate large bite-size pieces of chicken in the marinade, skewer, then cook in a pan or on the BBQ. If you want to BBQ these, either use metal skewers or soak bamboo skewers in water for 30 minutes so they don’t catch on fire.
Cut the chicken into large bite-size pieces. I get 6 to 8 pieces out of each thigh – cut it in half lengthways then each into 3 to 4 pieces.
Speedy skewering option – Just cut the thighs in half lengthways to create two long strips, then weave the skewer through them. Faster than threading bite size pieces on!
No skewering option (for when life is just too hard…) – Just use whole thigh fillets instead, and cook them without skewering! Use 1kg / 2 lb, and add an extra 1 tablespoon of olive oil into the marinade. The spices will go further as there is less surface area to cover.
Mix the marinade ingredients in a bowl. It should be a fairly thick paste, but loose enough to coat the chicken. If it’s too dry, just add a splash of extra oil or lemon juice.
Marinate (or cook straight away) – Leave the chicken to marinade 24 hours, or at least 3 hours to get a bit of flavour infused into the flesh. You can actually cook them straightaway without marinading at all because the surface is coated thickly with the spices, but it is nicer when the salt and seasoning has had time to work its way through the flesh.
Skewer – Decide how many skewers you want – either 8 generous ones or 12 regular ones (pictured). Then thread the chicken onto the skewers (mine average 4 pieces).
Reverse method – You could also skewer straight away then leave skewered for marinating time. Do it whichever way suits you!
Cook the skewers in batches on medium to medium-high heat for 3 minutes on each side. Adjust the heat as needed to avoid the spices burning before the chicken is cooked through. Lightly press the chicken onto the pan or BBQ to encourage each piece to cook evenly (helpful if the pieces on the skewer are not the same thickness).
Keep the cooked batches loosely covered with foil to keep them warm while you keep cooking. 12 skewers takes me 3 batches in a pan, so by the time the last batch is done the first two batches have rested and are ready to serve so I put them at the top of the pile.
Rest for 3 to 5 minutes before serving. Pile the skewers on a platter with sides for serving. (See below for chatter on serving options!).
How to serve Kebab Shop Chicken Skewers
Eat standing, ripping the chicken off the skewer with your teeth – either on the go (it’s excellent mobile food) or for a more civilised scenario, whilst standing having a backyard BBQ with friends;
Kebab plate – with a pile of tasty seasoned rice on the side (like Mejadra, that heavenly spiced Middle Eastern lentil rice, or a big pile of buttery Garlic Rice or Hot Buttered Corn Rice), a fresh crisp-juicy Greek Salad or Green Bean Salad, and a big dollop of Lemon Yogurt Sauce, Tzatziki or Hummus with flatbreads for dunking/stuffing; or
DIY wraps platter (pictured above) – pile a big platter with the chicken skewers, a flatbread (pita, Lebanese bread or make your own Easy No-Yeast Flatbread), a mound of shredded lettuce, sliced tomatoes and red onion, and a bowl of Lemon Yogurt Sauce, Tzatziki or Hummus for smearing. Totally not on-theme, but I wouldn’t hesitate to use Guacamole or Avocado Sauce either. 🙂
However these make their way into your tummy is a good one. You just can’t go wrong! – Nagi x
Watch how to make it
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Charcoal Chicken Shop Chicken Skewers
Ingredients
- 800g / 1.6 lb boneless chicken thighs , cut into large 2.5cm / 1" squares, I cut each thigh into ~6 to 8 pieces. (Note 1)
- 3 – 4 tbsp olive oil , for cooking
Chicken marinade:
- 1 1/2 tbsp garlic powder (or 2 garlic cloves finely grated using microplane)
- 1 tbsp onion powder (or more garlic powder)
- 1 tbsp paprika , regular/sweet (not spicy), smoked great too
- 1 tsp mustard power (sub 1 tsp dijon or yellow mustard, not spicy)
- 1 tsp dried oregano (or thyme)
- 1/2 tsp curry powder *secret ingredient* (regular grocery stores ones, I use Clives)
- 1 1/4 tsp cooking salt / kosher salt (halve for 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
For serving – options
- Sauce options – Lemon Yoghurt Sauce, Hummus, Tzatziki, Avocado Sauce, Sriracha (for chilli)
- Flatbreads – pita / Lebanese breads or a simple homemade no-yeast flatbread
- Seasoned rice – Mejadra (Lebanese lentil rice pilaf), Garlic Butter Rice, Hot Buttered Corn Rice or Chicken Seasoned Rice (homemade version of boxed flavoured rice)
- Shredded lettuce, tomato slices (2 – 3 whole), finely sliced red onion or a Greek Salad
Instructions
ABBREVIATED
- Mix marinade, marinate chicken 12 – 24 hrs (if you can), skewer, cook 3 minutes on each side on medium high.
FULL RECIPE
- Marinade – Mix the Marinade ingredients in a bowl, it should be like a paste. Add chicken pieces and toss well to coat every piece well.
- Marinate for 12 to 24 hours (even 3 hours helps) though they are still tasty cooked straight away!
- Skewer – Thread the chicken pieces onto skewers. I usually do 10 to 12, with 3 to 4 pieces on each. (You could also skewer then leave skewered for marinating time, do it whichever way suits!)
- Stove cook – Heat a large non stick pan on medium high with enough oil to lightly coat the base. Cook the skewers in batches for 3 minutes on each side, controlling the heat as needed so the spices don't burn. Transfer onto a plate, loosely cover with foil to keep warm. Wipe black bits out of the pan using a paper towel, add more oil and continue cooking.
- BBQ option – Brush the grills or flat plate lightly with oil. Heat on medium (or medium high, if your BBQ is not that strong). Cook skewers for 3 – 4 minutes on each side, adjusting the heat as needed so the spices don't burn.
- Serve the skewers with flatbreads or pita pockets, shredded lettuce, tomato and onion slices with sauce of choice (see ingredients section for options). Or make plates with a side of seasoned rice (see options above), a fresh Greek Salad and sauce of choice.
Recipe Notes:
1. Chicken – I use boneless chicken thighs because they’re juicier than breast. If using breast, marinate for at least 12 hours to help keep the lean meat nice and juicy. Faster skewering – Just cut each thigh fillet in half lengthways to make two long strips, and skewer that in one piece (after marinating). Feeling too lazy to skewer? I hear you! Skewering bite size pieces does have maximum flavour-to-surface area but you can totally make this with whole chicken thigh fillets instead, no skewering involved. Use 1kg / 2 lb, add an extra 1 tablespoon of olive oil into the marinade to loosen it a bit, and cook 3 to 4 minutes on each side. The spice mixture will go further as there is less surface area. Leftovers – cooked skewers will keep for 3 – 4 days in the fridge. Make ahead – Toss chicken in marinade, thread onto skewers, freeze straight away. Then let it thaw overnight in the fridge – the chicken will marinate as it’s thawing. Nutrition per skewer (12 skewers), assuming 3 tablespoons of oil is consumed, excludes sauces and sides.
Nutrition Information:
More meat on sticks
Remembering Dozer
Gosh he was a cute puppy. ❤️
This was the first day I brought him home, at 10 weeks old. He had me wrapped around his paws from day one…..
…and big paws they were! I knew they’d be trouble! 🥰
See? Trouble!
Though every mess was instantly forgiven! 😅 How could anyone stay mad at a face like this:
He completely owned my heart from day one, and he always will. ❤️
I still miss you every day, Dozer. Cooking just isn’t the same without you at my feet. I keep waiting for the day when my heart doesn’t ache when I think of you.
I hope you’re enjoying the Big Sky Kitchen, with endless space to run, birds to chase, good things to sniff, and a full belly – just living your best life like you always did.
Love, your mum
First of all – those puppy pics <3 Hope you’re doing ok, Nagi.
Second of all, this looks flippin’ incredible. Is the BBQ direct or indirect heat?
Thank you 🙂
Thank you, Nagi…..for continuing to include Dozer in your emails and sharing more pieces of the life you had with that precious pup.
My baby girl, Bailey, was almost the same age when she had to leave me a year and a half ago, and in between the wonderful pictures, videos, and love in my heart for her, I still cry and wish our doggie kids lived much longer than they do.
I have been enjoying your talents and recipes for years, and Dozer along with it all that time, so I still love seeing his pictures and thinking about how special he was.
Please keep him with us, and I truly understand your pain and sadness, but know you are never alone.
Us ‘dog people’ experience the pure joy of sharing our pup’s life and the hurtful loss, when they can no longer be with us.
Thank you for your Dozer pup photos . I hope that when you are ready you can buy a successor .
I completely understand how you feel about your adorable Dozer. I lost my little Della in July last year. Like you I still miss the spots she used to sit and her snoring when she was sleeping. It is so very hard when we lose our beautiful fur babies, they are never here with us long enough. Think of you and Dozer and my tiny girl Della. Take care.
Dear Nagi,
These pictures of Dozer are the absolutely most precious EVER!!! He was such an adorable puppy! No wonder he had you wrapped around his BIG paw 🙂 He was truly special!!
Well your email dropped into my email box this morning, I’m in Denmark 🇩🇰 so of course I’m gonna prep for dinner first in the morning. So the meat is marinating in the fridge. I miss the charcoal chicken shops… can you give advice on how to make chicken salt cause our chips just don’t hitting the spot.
I’ve got a Goldie, Banjo and we both send you big hugs
So funny all wrapped in one beautiful puppy. Happy and sad (crying) all at the same time seeing those beautiful photos of Dozers antics. With much love.xx
Can’t wait to try this recipe Nagi! We really only cook your recipes in our family these days, they are just SO good!! Even my hubby who can’t cook has been converted as he finds your recipes very doable 😀. And Dozer..my god SO cute as a puppy and so gorgeous as a grown up. I still cry and cry when I read your posts but the love you share is so beautiful & strong that I also now smile seeing all your memories with your beautiful boy.
I understand your sorrow. Lost my fur baby in August. Big hug to you.
I enjoy your recipes and cook book.
Your heart will probably always ache when you think of Dozer. But it’ll become a part of you that you learn to live with. I’m so glad you’re still sharing parts of your life with him with us. They make me cry but they’re beautiful.
I have been following RTE for many years and cooked many of your recipes usually with my own adaptations. Great site and great information. Lately with your new advertising partners I find my Ipad is constantly reloading the page so at least one of your advertising partners has ill formed adverts it reloads every 2-3 minutes and makes it difficult to keep following you. Just thought you might like to know.
Oooohhh. Aawwww I have never seen baby Dozer. Thank you so much for sharing so I can get my Dozer fix. Remember I didn’t start watching and following you for your recipes. I was following Dozer and would eagerly scroll down to the bottom of the recipe to see Dozer.
Now I own both your recipe books. I did make your custard cake but it didn’t turn out. So back to trying again
Is 1 1/2 tbsp garlic powder of correct Nagi? It think it equals about 18 cloves.
My understanding is that a teaspoon (5 ml) of garlic powder is equivalent to a clove, so 1.5 tbsp (1tbsp being 15 ml) would be roughly 4.5 cloves. Having said that, garlic cloves aren’t always the same size!
Hi Dee, yes it is. Garlic powder is really different to fresh garlic, it adds savoury earthy garlic flavour. Chicken seasoning is typically very garlic powder forward, and this one I’m copying is REALLY loaded with garlic powder!! 🙂
Please get out of my head. The list of recipes I have to try keeps on getting longer and now I’ve had to add this to the list. Lol!!! Thanks Nagi.
Haha Anika, I swear I’m not in your head… just quietly expanding your “must try” list one recipe at a time! 😈 – N x
Your heart will always ache from missing him, but you’ll have all the happy memories of times shared with your lovely boy.
Thinking of you xx🐾🐾
That’s really kind, Ellie, thank you. And yes, LOADS of happy memories, especially ones involving him charging at me like a missile! ❤️ – N x
Well, I sort’of live in the country, if the Southern Highlands can be called that, so no chicken shops or temptations generated on their premises here, BUT I do like what you have done with my favourite thighs and all the spices I DO love so 🙂 ! Yum with my beloved flatbreads and tzatziki, which is almost a daily friend 🙂 Oh, mujadarrah would suit also! Dozer – oh, I remember that first photo time on the beach – have quite a few different photos from that day. Dozer – I am yelling from the quiet countryside – ‘You better behave up there, we sure miss you downstairs – woof, woof buddy’ !
Sounds like a perfect spread already Eha!! Now you’ve just got new chicken to add to it! And I’m sure Dozer heard that loud and clear… probably pretending to behave while causing chaos up there. 😂 – N x
Thanks Nagi but I think you missed a step in the written recipe – at what point do you skewer them? Before or after marinading?
YIKES! Not much of a skewer recipe without the skewering step!! 🤭 Fixed, thanks Rachel – skewer after marinating. Too hard to get the seasoning all over each piece if you skewer first 🙂 – N x
Aah yes a piece of chicken and a hot chip in the mouth at the same time ……💛🧡 it’s only natural to miss him everyday and yes it hurts ….i know the feeling only too well 🥰 hugs to you Nagi
Tiff, that combo is elite… chicken + hot chips = happiness! And thank you, big hugs right back to you. ❤️ – N x
Nagi, I guess this is going to sound weird but. I’ll tell you the story of my last few days. Well 3 years back really as that’s when I lost my beautiful boy doggy Muzzy. I loved him so much. And having had many dogs before and during Muzzy’s life, the pain was so much I just asked the multiverse, aka Muzzy, to bring me the right dog. I’ve waited a long time but on Sunday I was coming out the store after getting my groceries and I had a sudden and overwhelming need to look up Gumtree and type in Jack Russell. So I did. The first ad popped up and I scrolled through the pics and there he was. I knew it was the puppy. Then I thought I was just overreacting. But I drive home and unpack my groceries and there’s a roll of puppy food in there! I don’t remember putting it in there, but took It as a sign. I don’t know how but Muzzy was telling me it was time and little Nitro is sitting on my lap as I type this now. Im sure if you ask Dozer he will answer you when the time is right. ❤️
What a beautiful story… thank you for sharing that. I love the thought of Muzzy nudging things along for you, and little Nitro sounds like he landed exactly where he was meant to be. I’m so happy for you!!! Jack Russells are so cute. And cheeky!!!! ❤️ – N x
You make me laugh Nagi. You and I are same same when it comes to food. I think salad but end up with chips. People like you and me are the reason Jenny Craig went broke. We live food. Any food. All food. I hope we never change.
I find myself confusing – I have weak willpower as am easily tempted by tasty things but also I am so strong and determined when I want to “crack the code” to make tasty things…where is this strength when I am trying to resist these tasty things??? And why are all tasty things not good for our waistline?? 😩
Nagi, unlike you I have absolutely no willpower when it comes to food. If you need help with coping with your lack of willpower. Call me. I will happily be your taste tester so no calories that shouldn’t pass your lips.