These Charcoal Chicken Shop Chicken Skewers are made with juicy boneless chicken thighs coated in a bold marinade of paprika, garlic, onion powder, oregano, mustard, curry powder, lemon juice, and olive oil.
The skewers are cooked in a hot skillet or grill pan until deeply browned, lightly charred, and tender inside. The small amount of curry powder adds warmth and depth without making the chicken taste like a curry dish.
I love serving these skewers inside warm pita with shredded lettuce, sliced tomatoes, red onion, and a generous spoonful of creamy sauce. They also work well over rice or beside a fresh cucumber salad.
This page focuses on the charcoal chicken shop-style skillet method. For a dedicated baked recipe with chicken breast and vegetables, use my Chicken Kabobs in Oven instead.
For another easy chicken dinner with a crisp coating, try these Crunchy Baked Chicken Tenders. When you are craving something rich and saucy, my Chicken with Creamy Mushroom Sauce is a comforting alternative.
Explore more flavorful chicken recipes for family dinners.
Table of contents
Ingredients
How to Make Charcoal Chicken Shop Chicken Skewers
- Cut the boneless chicken thighs into large 1-inch pieces. Pat them dry with paper towels.
- In a large bowl, combine the garlic powder, onion powder, paprika, mustard powder, dried oregano, curry powder, salt, black pepper, extra virgin olive oil, and lemon juice.
- Stir until the marinade forms a thick, seasoned paste.
- Add the chicken pieces to the bowl and toss well until every piece is coated.
- Cover and marinate the chicken in the refrigerator for at least 30 minutes. For deeper flavor, marinate for 2 to 8 hours, but avoid leaving it much longer because the lemon juice can affect the chicken’s texture. For more detail, see marinate the chicken.
- Thread the marinated chicken pieces onto skewers, leaving a little space between pieces so the edges can brown instead of steam. If using bamboo skewers, soak them in water before cooking to help reduce charring; metal skewers do not need soaking.
- Heat 3 to 4 tablespoons olive oil in a large skillet or grill pan over medium-high heat.
- Add the skewers and cook, turning every few minutes, until the chicken is browned, lightly charred, and cooked through, about 10 to 14 minutes total depending on size.
- Check that the chicken reaches 165°F (74°C) in the thickest pieces.
- Transfer to a serving plate and let the skewers rest for 5 minutes.
- Serve with pita, lettuce, tomatoes, red onion, lemon wedges, and your favorite sauce.
- For a creamy sauce on the side, add Lemon Yogurt Sauce. It is fresh, tangy, and perfect for dipping chicken skewers, pita bread, or grilled vegetables.
Are these Chicken Skewers cooked in the oven
The main version is cooked in a skillet or grill pan.
For a dedicated oven-baked recipe, use Chicken Kabobs in Oven.
Common Mistakes To Avoid
- Cutting the chicken pieces into uneven sizes.
- Skipping the marinade time, which makes the chicken less flavorful.
- Using too much lemon juice or vinegar, which can make the chicken tough.
- Packing the chicken too tightly on the skewers.
- Cooking over very high heat and burning the outside before the inside is cooked.
- Not turning the skewers often while grilling.
- Serving the chicken straight away without letting it rest for a few minutes.
What To Serve With Charcoal Chicken Shop Chicken Skewers
Charcoal Chicken Shop Chicken Skewers are delicious served with garlic sauce, lemon wedges, pita bread, rice pilaf, fries, or a fresh tomato cucumber salad. They also pair well with hummus, coleslaw, roasted potatoes, grilled vegetables, or a simple yogurt sauce for an easy chicken dinner.
To keep the plate fresh and light, serve these skewers with Creamy Cucumber Salad with Greek Yogurt. The cool cucumber and lemon yogurt dressing balance the smoky spices beautifully.
FAQs
Yes, but chicken breast cooks faster and can dry out more easily. Cut it into even pieces and avoid overcooking.
Marinate for at least 30 minutes. For better flavor, 2 to 8 hours works well. Avoid marinating too long because the lemon juice can change the texture.
Yes. Grill over medium-high heat, turning often, until browned and cooked through. Make sure the chicken reaches 165°F in the center.
Yes. Place them on a lined baking sheet and bake at 425°F for about 18 to 22 minutes, turning once. Broil briefly at the end for extra color.
Lemon yogurt sauce, tzatziki, hummus, garlic sauce, avocado sauce, or sriracha all work well. A creamy sauce balances the spices nicely.
Yes. Mix the marinade up to 2 days ahead and keep it covered in the refrigerator. Add the chicken when you are ready to marinate.
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Charcoal Chicken Shop Chicken Skewers
Ingredients
Equipment
Method
- Cut the boneless chicken thighs into large 1-inch pieces and pat dry.
- In a large mixing bowl, add the garlic powder, onion powder, paprika, mustard powder, dried oregano, curry powder, salt, black pepper, extra virgin olive oil, and lemon juice.
- Stir until the marinade forms a thick paste.
- Add the chicken pieces and toss until fully coated.
- Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
- Thread the marinated chicken pieces onto skewers.
- Heat 3 to 4 tablespoons olive oil in a large skillet or grill pan over medium-high heat.
- Add the skewers and cook for 10 to 14 minutes total, turning every few minutes, until browned and lightly charred on all sides.
- Check that the chicken reaches 165°F (74°C) in the thickest pieces.
- Transfer the skewers to a serving plate and rest for 5 minutes.
- Serve with pita, shredded lettuce, tomato slices, red onion, lemon wedges, rice, and sauce of choice.
Nutrition
Video
Notes
- Boneless chicken thighs stay juicier than chicken breast.
- Cut the chicken into even pieces so it cooks evenly.
- Soak wooden skewers before grilling or broiling.
- Do not overcrowd the skillet; cook in batches if needed.
- Use smoked paprika for a deeper grilled flavor.
- Add cayenne or chili flakes for heat.
- Store leftover cooked chicken separately from salad, bread, and sauces.
- Cook chicken to 165°F (74°C) for food safety.
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Let us know how it was!Estimated reading time: 7 minutes
