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
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.
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.
Dozer, you are so missed and you will never be forgotten. ❤️
I don’t think I’ve seen chicken skewers here in Adelaide at the chicken shop. This looks a great idea and one I’ll try
Good flavours. I might try them over charcoal one day.
I haven’t seen these in Melbourne either – they look great though! Definitely on the “to try” list
Really! I do remember seeing similar at kebab shops in Melbourne but I didn’t try them so I don’t know if they had a similar seasoning 🙂 – N x
Charcoal would take these to the next level, Patricia… you’ll get that proper SYDNEY chicken shop vibe going! 😄 – N x
As a fellow Sydney-sider, have you found a good replacement for Golden Top breads?
Don’t know when they’ll be available after the fire at their bakery 😞
I know! I was so sad when I heard about that. I am just using Lebanese bread for everything. Other pita breads I’ve tried are too pillowy or too thick – no one does it like Golden Top!! 😢
Dozer was so so so so cute as a puppy! And so handsome when grown! Can’t wait to try your chicken skewers and I will think of Dozer when I eat them.
He really was ridiculously cute, Judith… and he knew it too! Hope you love the skewers when you try them. ❤️ – N x
Nagi, thank you for keeping the Dozer section going on your recipe pages. It’s still the first thing I scroll down to before even reading the recipe (sorry!). And it warms my heart to see his pictures. Today’s ones were especially cute, although I don’t think there could be any un-cute pictures of that handsome boy.
PS: Showed my husband how to make your oven roasted eggplant chunks recipe tonight. He loved them.
Haha no need to apologise, SD… Dozer first is always the right order! And I agree, zero un-cute photos of that boy. Glad the eggplant was a hit too! 😊 – N x
I agree: the recipe looks great, and I love the Dozer section too. We lost our much-loved Goldie only a few weeks before Dozer. She was an old girl, 13, too, and we miss her every day. To be sure, she was also trouble, and also always under-foot in the kitchen. We loved her endlessly and home was wherever she was with us. It’s very quiet and empty without her. So, I was super conscious of how you and Dozer were faring. I’m glad you have so many happy memories. They really are the best : )
Fiona, I’m so sorry about your Goldie… she sounds just like Dozer, always underfoot and full of personality. I’m still at that stage where I do love scrolling through the phone at photos of him but it still makes me teary.I’m so sorry again, I wish I could reach through the screen and give you a giant hug, knowing what you are going through. Damn it, how do they wiggle themselves so deep into our hearts like that??!!! And leave us in such a wreck of a state??! 😩
Dear Nagi, I am afraid I always look at our Dozer’s little site before I get to your recipes ! What a beautiful Boy he was and how much you must miss him. I have had dogs all my life so, have been through what you are going through too many times to count. They leave such a huge void… A new puppy soon may be ?
I will definitely try your chicken recipe ! It looks yummy !
Take care and keep on posting recipes and memories of Dozer…🤩
Dominique, Dozer first is always allowed around here! 😂 And yes… they really do leave a big space behind. Right now I can’t imagine a time when he doesn’t have a big presence on this website, and I don’t know how I’m going to transition to a time when recipes don’t have Dozer updates. Taking it one recipe at a time ❤️ – N x
He was definitely a light in your life Nagi. I still remember my 2 each and every day 18, & 8 years later.
I’m am absolutely going to make these yummy kebabs tomorrow, they really sound tasty.
Ohhhh I love that you still think of your fur baby even 18 years later. That is devotion ❤️ Hope you do get a chance to try these Angela, love to know what you think – N x
Nagi, every one of your posts about Dozer makes me cry. Gosh, how much we love them and how hard it is when they leave us. But we’d never not have them right? I wanted to ask a question about cooking but it just feels wrong. I’ll come back to this. Sending hugs.
Please do ask a cooking question! It will bring cheer 🙂 – N xx
Okeydokey then :-). We cook our BBQ using a 57cm coal fired kettle. Do we go with FIRE or with a reduced heat with the lid on? We’re pretty good with big lumps of meat but the skewers tend to be more miss than hit…. 🙁
Reduced heat!! These skewers burn easily, treat them delicately 🙂 – N x
Hello Nagi
Dozer, Dozer, Dozer, Oi, Oi, Oi…!!! Love our Aussie champion; never forgotten ♥️ love your recipes also,
Sandra Slaven
Ho hooo , mouthwatering ! These will be on our plates next weekend !
Dozer a troublemaker ??? Really 😉 ???
The cutest hearthrob, yessss 😘
Haha Adeline, “troublemaker” might be underselling it just a little… but yes, very cute so he got away with everything! 😂 – N x
Haha I can hear that chant loud and clear! Dozer would be loving it… Aussie champ forever. ❤️ – N x
Leaving a comment because Baby Dozer 😍 Recipe looks good too!
Baby Dozer really does steal the show, Alice… recipe just quietly waiting its turn! 😂 – N x
❤️ Dozer’s baby pictures are so cute. My Trooper was like that too. Too cute to ever be mad at even when he accidentally chewed up my sofa cushion. 🤷♀️
Love skewer recipe! Thank you!
Trooper sounds just like Dozer… total destruction followed by “but I’m cute!” face. They always win! 😄 – N x
Nagi, another homerun on your recipe. So much good food and so little time.
I always thought God made puppies so cute to protect them due to all the trouble they cause. My Riley chewed on a seatbelt and it never worked right again.
What an adorable pup Dozer was. And a little rascal too. Seems like his personality didn’t change much as he grew up.
Thanks for sharing his baby pics.
I had to pick up Riley’s ashes this past week and it made it so final. Sadly, I know how you feel. But our boys are happy, pain free and running free. It’s always harder on those of us left behind.
Sending hugs from across the Pacific!
Janet, I’m so sorry about Riley… that moment really does make it feel so final. And yes, puppies are definitely designed to get away with chaos – Dozer never grew out of that! Sending hugs right back to you. ❤️ – N x
So its not just me then😄. This will ho perfectly with the recommended Mediterranean diet im supposed to be on😄. Im going to give this a try for sure
Haha Ailsa, I’m sure this absolutely qualifies as Mediterranean… in spirit at least! 😄 – N x
You had me drooling at ‘charcoal chicken shop’. The cornerstone of any good suburb! Unsung heroes of hungry families.
Daisy, 100% agree… charcoal chicken shops are the backbone of suburban life! 😂 – N x
Aww little Dozer 🥰
Thank you for continuing to show us Dozer stories and photos 🙏
I’m lying in bed trying to wind down so I can sleep. Omg, now I am hungry Nagi. 🙈. That chicken looks so yummy. Easy to make too. Domo arigato.
Oyasumi 💤
Late night hunger strikes again! 😄 Sleep well, and I hope Dozer gave you a little smile before bed. – N x
I have been hanging for this recipe, with respect to the Dozer intervention to creating. Had that sneak peek a while ago. They are my dirty shopping secret. I’m sure they deep fry them at my local. I wanted a homemade alternative. I’m drooling already. Thank you xo
I seriously think mine does too!!! Judging by the way the seasonings adhere to the surface. But I have never caught them in the act, and the skewer itself doesn’t show signs of being submerged in oil….but I find it difficult to believe they are holding the skewers suspected so just the meat is submerged!!