Charcoal Chicken Shop Chicken Skewers

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.

Chicken thighs for Kebab Shop Chicken Skewers

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