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Recipe video above. This is my copycat of those tasty Chicken Skewers sold at charcoal chicken shops all across Australia. They're so heavily flavoured they are practically crusted with seasoning, in the best possible way! Great on the BBQ (also, you can cook them all in one go), but honestly just as good on the stove.You can cook them straight away though if you’ve got the time, an overnight marinade will take the flavour to another level.PS See Note 1 if you think this looks good but you're feeling too lazy to skewer.:)
View original recipe on recipetineats.comMix marinade, marinate chicken 12 - 24 hrs (if you can), skewer, cook 3 minutes on each side on medium high.
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.
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