Charcoal Chicken Shop Chicken Skewers

Name: Charcoal Chicken Shop Chicken Skewers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 servings
Ingredients: 800g / 1.6 lb boneless chicken thighs (, cut into large 2.5cm / 1" squares, I cut each thigh into ~6 to 8 pieces. (Note 1); 3 - 4 tbsp olive oil (, for cooking); 1 1/2 tbsp garlic powder (or 2 garlic cloves finely grated using microplane); 1 tbsp onion powder (or more garlic powder); 1 tbsp paprika (, regular/sweet, not spicy, smoked great too); 1 tsp mustard power (sub 1 tsp dijon or yellow mustard, not spicy); 1 tsp dried oregano (or thyme); 1/2 tsp curry powder *secret ingredient* (regular grocery stores ones, I use Clives); 1 1/4 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes); 1/2 tsp black pepper; 3 tbsp extra virgin olive oil; 2 tbsp lemon juice (or white wine/red wine vinegar, or similar); Sauce options -; Flatbreads; Seasoned rice; Shredded lettuce, tomato slices (2 - 3 whole), finely sliced red onion

10 servings

servings

15 minutes

active time

35 minutes

total time

Start Cooking

Ingredients

800g / 1.6 lb boneless chicken thighs (, cut into large 2.5cm / 1" squares, I cut each thigh into ~6 to 8 pieces. (Note 1)

3 - 4 tbsp olive oil (, for cooking)

1 1/2 tbsp garlic powder (or 2 garlic cloves finely grated using microplane)

1 tbsp onion powder (or more garlic powder)

1 tbsp paprika (, regular/sweet, not spicy, smoked great too)

1 tsp mustard power (sub 1 tsp dijon or yellow mustard, not spicy)

1 tsp dried oregano (or thyme)

1/2 tsp curry powder *secret ingredient* (regular grocery stores ones, I use Clives)

1 1/4 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)

1/2 tsp black pepper

3 tbsp extra virgin olive oil

2 tbsp lemon juice (or white wine/red wine vinegar, or similar)

Sauce options -

Flatbreads

Seasoned rice

Shredded lettuce, tomato slices (2 - 3 whole), finely sliced red onion

Directions

ABBREVIATED

Mix marinade, marinate chicken 12 - 24 hrs (if you can), skewer, cook 3 minutes on each side on medium high.

FULL RECIPE

Marinade - Mix the Marinade ingredients in a bowl, it should be like a paste. Add chicken pieces and toss well to coat every piece well.

Marinate for 12 to 24 hours (even 3 hours helps) though they are still tasty cooked straight away!

Skewer - Thread the chicken pieces onto skewers. I usually do 10 to 12, with 3 to 4 pieces on each. (You could also skewer then leave skewered for marinating time, do it whichever way suits!)

Stove cook - Heat a large non stick pan on medium high with enough oil to lightly coat the base. Cook the skewers in batches for 3 minutes on each side, controlling the heat as needed so the spices don't burn. Transfer onto a plate, loosely cover with foil to keep warm. Wipe black bits out of the pan using a paper towel, add more oil and continue cooking.

BBQ option - Brush the grills or flat plate lightly with oil. Heat on medium (or medium high, if your BBQ is not that strong). Cook skewers for 3 - 4 minutes on each side, adjusting the heat as needed so the spices don't burn.

Serve the skewers with flatbreads or pita pockets, shredded lettuce, tomato and onion slices with sauce of choice (see ingredients section for options). Or make plates with a side of seasoned rice (see options above), a fresh Greek Salad and sauce of choice.

Nutrition

Serving Size

Calories

118 kcal

Total Fat

6 g

Saturated Fat

1 g

Unsaturated Fat

5 g

Trans Fat

0.01 g

Cholesterol

63 mg

Sodium

303 mg

Total Carbohydrate

2 g

Dietary Fiber

0.5 g

Total Sugars

0.2 g

Protein

13 g