Delicious Australian-Style Grilled Chicken Skewers

Delicious Australian-Style Grilled Chicken Skewers

I've heard that the grilled chicken skewers from charcoal chicken shops across Australia are incredibly tempting, so I decided to try making them myself. The flavor is so rich that it’s almost enveloped in a layer of spices—absolutely mouthwatering! Grilling over charcoal is fantastic, but I found that cooking them on the stovetop is just as appealing.

About Grilled Chicken Skewers

It feels a bit odd to describe this specific grilled chicken skewer dish. Who would think that chicken skewers aren't a main dish? But I absolutely adore them! The robust seasoning creates a sort of crust on the meat. They’re often displayed in warming cabinets, practically calling your name every time you walk in with the intention of just grabbing some chicken and salad… only to leave with skewers and fries drizzled with sauce. Don't make me feel guilty about indulging in food!

Ingredients for Grilled Chicken Skewers

You might be surprised by the number of spices in this recipe—it's definitely more than your average seasoning! However, my attempts with fewer spices didn’t yield the same depth of flavor as the store-bought skewers, so I adjusted until I reached that delicious, addictive taste.

Ingredients for the Chicken Marinade

Here’s what you’ll need for the marinade. Curry powder is the secret ingredient I learned from a gyros shop! The primary spices are also things I use on a daily basis. It’s amazing how altering the ratios of similar spices can take you from Cajun to Mexican and back to that Australian kebab flavor!

The Special Twist with Spices

Curry powder (just use the regular kind) might seem out of place, but it’s a trick I picked up from a gyros shop in Melbourne when the owner shared their marinade recipe. You won’t actually taste the curry—it just adds depth, warmth, and color to the dish.

How to Make Grilled Chicken Skewers

The steps are quite simple—marinate large chunks of chicken, skewer them, and then cook on a pan or BBQ. If you’re grilling, use metal skewers or soak wooden skewers in water for about 30 minutes to prevent burning.

Preparing the Chicken

I prefer using boneless chicken thighs because they’re tastier and juicier than chicken breasts. If you opt for breasts or tenderloin, I recommend marinating for at least 24 hours to keep the meat from drying out. Cut the chicken into sizable pieces; I usually slice each thigh into 6 to 8 chunks.

Cooking Time

Grill the meat for about 3 minutes on each side over medium heat until cooked through. You can easily adjust the temperature to ensure the spices don’t burn before the chicken is done. Keep the cooked skewers warm until you finish everything else. It’s best to let them rest for about 3 to 5 minutes before serving.

How to Serve Grilled Chicken Skewers

There are many ways to enjoy these chicken skewers. You can stand and eat, pulling the meat off the skewer with your teeth—this is especially fun when you’re on the go. Or, if you prefer a cozier setting, host a BBQ with friends.

Serving Suggestions

Serve the chicken skewers with a plate of fragrant white rice, refreshing Greek salad, or a portion of hummus with pita bread for dipping. You can also make wraps with bread and various vegetables. Not only are they delicious, but they’re also super convenient!

No matter how you choose to enjoy these grilled chicken skewers, they’re sure to be delightful! Just make sure you enjoy them!