Uploaded March 2026 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or PRINT: recipetineats.com/chicken-shop-chicken-skewers
The chicken skewers sold at Charcoal Chicken shops here in Australia are very distinct - so heavily flavoured they are practically crusted with seasoning in the best possible way!
So here's my copycat. I wish I could replicate the uniform “brick-like” shape but I realised I can't in a home kitchen (commercial production likely involves something like compacting meat into moulds, freezing, then laser-cutting into clean-edged blocks).
But I CAN replicate the savoury flavour! It’s essentially a 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!!
Hope you love it - Nagi x
———
Aussie Charcoal Chicken Shop CHICKEN SKEWERS
800g / 1.6 lb boneless chicken thighs*, cut into large 2.5cm / 1" squares, I cut each thigh into ~6 to 8 pieces
3 – 4 tbsp olive oil, for cooking
CHICKEN MARINADE – mix:
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 and Keens)
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 (sub white wine/red wine vinegar, or similar)
12 x ~20cm/8” bamboo skewers, soaked in water if using BBQ (to stop it burning) – or metal ones
1. Coat chicken in marinade (toss well to ensure every surface is covered). Marinade 12 – 24 hours (ideal), 3 hours minimum (some seasoning will get inside chicken) – though even if you cook straight away these are still super tasty.
2. Thread into skewers – I do 3 to 4 pieces on 12 skewers. Heat non stick pan or BBQ brushed with bit of oil to medium high (or medium, if strong heat). Cook skewers 3 min each side (adj heat so spices don’t burn), cover cooked ones loosely with foil then continue cooking. Wipe pan of loose black bits between batches using a paper towel, and add a bit more oil.
Serving options – Either make wraps with shredded lettuce, tomato and onion slices, or make kebab plates with a big pile of seasoned rice (mejadra, garlic butter rice, hot buttered corn rice or chicken seasoned rice – all recipes on my website). Choose sauce of choice – Lemon Yogurt Sauce**, Hummus, Tzatziki or Avocado Sauce (recipes on website)
* For chicken breast, do at least a 12 hour marinade.
** 1 1/2 cups plain yogurt, 1/2 small garlic clove finely grated using microplane, 1 tbsp each extra virgin olive oil and lemon juice, good pinch of salt, mix, set aside 20 min.
Recipe ⬇️ or PRINT: recipetineats.com/chicken-shop-chicken-skewers
The chicken skewers sold at Charcoal Chicken shops here in Australia are very distinct - so heavily flavoured they are practically crusted with seasoning in the best possible way!
So here's my copycat. I wish I could replicate the uniform “brick-like” shape but I realised I can't in a home kitchen (commercial production likely involves something like compacting meat into moulds, freezing, then laser-cutting into clean-edged blocks).
But I CAN replicate the savoury flavour! It’s essentially a 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!!
Hope you love it - Nagi x
———
Aussie Charcoal Chicken Shop CHICKEN SKEWERS
800g / 1.6 lb boneless chicken thighs*, cut into large 2.5cm / 1" squares, I cut each thigh into ~6 to 8 pieces
3 – 4 tbsp olive oil, for cooking
CHICKEN MARINADE – mix:
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 and Keens)
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 (sub white wine/red wine vinegar, or similar)
12 x ~20cm/8” bamboo skewers, soaked in water if using BBQ (to stop it burning) – or metal ones
1. Coat chicken in marinade (toss well to ensure every surface is covered). Marinade 12 – 24 hours (ideal), 3 hours minimum (some seasoning will get inside chicken) – though even if you cook straight away these are still super tasty.
2. Thread into skewers – I do 3 to 4 pieces on 12 skewers. Heat non stick pan or BBQ brushed with bit of oil to medium high (or medium, if strong heat). Cook skewers 3 min each side (adj heat so spices don’t burn), cover cooked ones loosely with foil then continue cooking. Wipe pan of loose black bits between batches using a paper towel, and add a bit more oil.
Serving options – Either make wraps with shredded lettuce, tomato and onion slices, or make kebab plates with a big pile of seasoned rice (mejadra, garlic butter rice, hot buttered corn rice or chicken seasoned rice – all recipes on my website). Choose sauce of choice – Lemon Yogurt Sauce**, Hummus, Tzatziki or Avocado Sauce (recipes on website)
* For chicken breast, do at least a 12 hour marinade.
** 1 1/2 cups plain yogurt, 1/2 small garlic clove finely grated using microplane, 1 tbsp each extra virgin olive oil and lemon juice, good pinch of salt, mix, set aside 20 min.
