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
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

Prep 15 min Cook 20 min Serves 10 Source

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

Steps

1
Mix marinade, marinate chicken 12 - 24 hrs (if you can), skewer, cook 3 minutes on each side on medium high.
2
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.
3
Marinate for 12 to 24 hours (even 3 hours helps) though they are still tasty cooked straight away!
4
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!)
5
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.
6
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.
7
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.