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charcoal chicken shop chicken skewers in pita with salad and sauce

Charcoal Chicken Shop Chicken Skewers

Juicy boneless chicken thigh skewers marinated with paprika, garlic, onion powder, oregano, curry powder, olive oil, and lemon juice, then cooked until golden and lightly charred. Serve with pita, salad, rice, and your favorite sauce.
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Prep Time 20 minutes
Cook Time 14 minutes
rest time 30 minutes
Total Time 1 hour 4 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 372
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • Chicken
  • 1.6 lb boneless chicken thighs 800 g, cut into large 1-inch pieces
  • 3 to 4 tablespoons olive oil for cooking
  • Marinade
  • 1 1/2 tablespoons garlic powder or 2 finely grated garlic cloves
  • 1 tablespoon onion powder or more garlic powder
  • 1 tablespoon regular or sweet paprika smoked paprika also works
  • 1 teaspoon mustard powder or 1 teaspoon Dijon or yellow mustard
  • 1 teaspoon dried oregano or thyme
  • 1/2 teaspoon curry powder
  • 1 1/4 teaspoons cooking salt or kosher salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice or white wine vinegar, red wine vinegar, or similar
  • For Serving Optional
  • Lemon yogurt sauce
  • Hummus
  • Tzatziki
  • Avocado sauce
  • Sriracha for heat
  • Pita bread Lebanese bread, or homemade no-yeast flatbread
  • Seasoned rice
  • Shredded lettuce
  • Tomato slices from 2 to 3 tomatoes
  • Finely sliced red onion
  • Greek salad

Equipment

  • Large mixing bowl
  • Knife
  • Cutting board
  • Measuring spoons
  • Wooden or metal skewers
  • Large skillet, grill pan, or outdoor grill
  • Tongs
  • Instant-read thermometer
  • Serving platter

Method
 

  1. Cut the boneless chicken thighs into large 1-inch pieces and pat dry.
  2. 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.
  3. Stir until the marinade forms a thick paste.
  4. Add the chicken pieces and toss until fully coated.
  5. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
  6. Thread the marinated chicken pieces onto skewers.
  7. Heat 3 to 4 tablespoons olive oil in a large skillet or grill pan over medium-high heat.
  8. Add the skewers and cook for 10 to 14 minutes total, turning every few minutes, until browned and lightly charred on all sides.
  9. Check that the chicken reaches 165°F (74°C) in the thickest pieces.
  10. Transfer the skewers to a serving plate and rest for 5 minutes.
  11. Serve with pita, shredded lettuce, tomato slices, red onion, lemon wedges, rice, and sauce of choice.

Nutrition

Calories: 372kcalCarbohydrates: 4gProtein: 30gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 145mgSodium: 640mgPotassium: 410mgFiber: 1gSugar: 1gVitamin A: 905IUVitamin C: 5mgCalcium: 34mgIron: 2mg

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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