Description
These Charcoal Chicken Shop Chicken Skewers are flavorful marinated boneless chicken thighs cooked to juicy perfection. Infused with a blend of garlic, paprika, mustard, oregano, and a secret curry powder, these skewers are perfect grilled or pan-cooked for a deliciously smoky and tender bite. Serve with flatbreads, seasoned rice, or fresh salad for a classic chicken shop experience at home.
Ingredients
Chicken and Marinade
- 800g / 1.6 lb boneless chicken thighs, cut into large 2.5cm / 1″ squares (about 6 to 8 pieces per thigh)
- 3 – 4 tbsp olive oil (for cooking)
- 1 1/2 tbsp garlic powder (or 2 garlic cloves finely grated)
- 1 tbsp onion powder (or more garlic powder)
- 1 tbsp paprika (regular/sweet or smoked)
- 1 tsp mustard powder (or 1 tsp Dijon/yellow mustard)
- 1 tsp dried oregano (or thyme)
- 1/2 tsp curry powder (secret ingredient)
- 1 1/4 tsp cooking salt / kosher salt (adjust if using table salt or flakes)
- 1/2 tsp black pepper
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
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 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 to form a paste-like marinade.
- Marinate Chicken: Add the chicken thigh pieces to the marinade and toss well to coat each piece thoroughly. Cover and refrigerate for 12 to 24 hours for best flavor. If short on time, marinate for at least 3 hours or cook immediately, noting it will still be tasty.
- Skewer Chicken: Thread the marinated chicken pieces onto skewers, placing 3 to 4 pieces per skewer. You may also skewer before marinating 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 chicken skewers in batches for about 3 minutes on each side. Adjust heat to prevent spices from burning. After cooking each batch, transfer cooked skewers to a plate and keep warm loosely covered with foil. Wipe the pan clean and add more oil as needed to continue cooking remaining skewers.
- Alternative BBQ Cooking: Lightly brush grill or flat plate with oil and heat to medium or medium-high. Cook skewers for 3 to 4 minutes per side, adjusting heat to avoid burning.
- Serve: Present the chicken skewers with flatbreads or pita pockets, accompanied by shredded lettuce, tomato slices, sliced onion, and your preferred sauce. Alternatively, serve with seasoned rice, a fresh Greek salad, and sauce.
Notes
- Marinating for 12 to 24 hours intensifies flavor, but chicken can be cooked after 3 hours if pressed for time.
- Adjust salt quantity depending on the type used: use less for table salt and more for flaky salt.
- Using a non-stick pan helps prevent sticking and makes clean-up easier.
- When grilling, monitor heat carefully to avoid burning the marinade spices.
- For even cooking, ensure chicken pieces are of uniform size when cutting.
- Extra virgin olive oil adds richness and depth to the marinade.
