Those deeply seasoned, slightly charred skewers have a flavour that’s hard to forget. The outside develops a savoury crust while the chicken inside stays juicy and tender. The good news is that you don’t need a commercial charcoal grill to recreate that experience at home. With a bold spice marinade, a little patience, and either a barbecue or a stovetop grill pan, you can enjoy restaurant-style chicken skewers whenever the craving strikes. This homemade version delivers the same rich, smoky flavour while using simple pantry ingredients that are easy to find.
What You Can Do Better
- Marinate the chicken overnight for the deepest flavour.
- Choose boneless chicken thighs instead of breast for juicier skewers.
- Cut the chicken into evenly sized pieces so everything cooks at the same rate.
- Don’t cook over extremely high heat or the spices may burn before the chicken is cooked.
- Let the skewers rest for a few minutes before serving to keep the juices inside.
- Serve with flatbread, rice, fresh salad and your favourite garlic or yoghurt sauce for a complete meal.
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Ingredients
For the Chicken
- 800g boneless, skinless chicken thighs, cut into bite-sized chunks
- 2 tablespoons olive oil (for cooking)
- 10-12 bamboo or metal skewers
For the Marinade
- 1½ tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon sweet paprika
- 1 teaspoon mustard powder
- 1 teaspoon dried oregano
- ½ teaspoon mild curry powder
- 1¼ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
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Ingredient Notes
| Ingredient | Purpose |
|---|---|
| Chicken Thighs | Stay juicy during high-heat cooking and absorb marinades well. |
| Paprika | Adds colour and mild sweetness. |
| Garlic & Onion Powder | Create the signature savoury flavour. |
| Curry Powder | Adds depth without making the chicken taste like curry. |
| Lemon Juice | Brightens the marinade and helps tenderise the meat. |
| Olive Oil | Helps coat the chicken evenly and prevents sticking. |
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How to Make Charcoal Chicken Shop Chicken Skewers
Step 1: Prepare the Marinade
Combine the garlic powder, onion powder, paprika, mustard powder, oregano, curry powder, salt, black pepper, olive oil and lemon juice in a large bowl. Stir until a thick paste forms.
Step 2: Marinate the Chicken
Add the chicken pieces to the bowl and toss thoroughly until every piece is coated with the seasoning mixture. Cover and refrigerate for at least 3 hours. For the best flavour, marinate overnight.
Step 3: Thread the Skewers
Thread three or four pieces of chicken onto each skewer, leaving a small gap between each piece for even cooking.
Step 4: Cook
Heat a lightly oiled barbecue, grill pan or heavy skillet over medium-high heat. Cook the skewers for about 10-12 minutes, turning every few minutes until nicely browned with light charred edges and the chicken reaches an internal temperature of 75°C.
Step 5: Rest and Serve
Transfer the cooked skewers to a plate and let them rest for 5 minutes before serving.
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Serving Suggestions
- Warm pita or Lebanese flatbread
- Garlic yoghurt sauce
- Tzatziki
- Hummus
- Greek salad
- Seasoned rice or pilaf
- Tomato, lettuce and sliced red onion
- Lemon wedges
Storage Tips
- Store leftover cooked chicken in an airtight container in the refrigerator for up to 4 days.
- Freeze cooked skewers for up to 2 months.
- Reheat gently in a skillet, oven or air fryer until warmed through.
- The raw marinated chicken can also be frozen before cooking for up to 2 months.
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Helpful Tips
- Soak wooden skewers in water for at least 30 minutes before grilling.
- Avoid overcrowding the pan to help the chicken brown properly.
- Brush the grill lightly with oil to reduce sticking.
- Wipe away burnt seasoning between batches if cooking on a skillet.
- Chicken thighs are much more forgiving than breast meat and remain juicy even with high-heat cooking.
Nutritional Information
Approximate values per skewer.
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 13 g |
| Carbohydrates | 2 g |
| Fat | 6 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 45 mg |
| Sodium | 320 mg |
| Potassium | 190 mg |
| Fibre | 0.4 g |
| Sugar | 0.3 g |
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Frequently Asked Questions
Can I use chicken breast?
Yes. Chicken breast works well, but marinating it overnight helps keep it moist during cooking.
Can these be cooked without a barbecue?
Absolutely. A cast-iron grill pan or heavy non-stick skillet produces excellent results with plenty of caramelisation.
Can I make them ahead of time?
Yes. The chicken can be marinated up to 24 hours in advance, making it perfect for meal prep or entertaining.
What sauce pairs best with these skewers?
Garlic yoghurt sauce, hummus, tzatziki and chilli sauce all complement the bold seasoning beautifully.
