Chicken Shish Kebabs

chickenErik .
Chicken Shish Kebabs - Sydney BBQs and Rotisseries
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How to Make Chicken Shish Kebabs on a Charcoal BBQ

🔥 Juicy, flavour-packed chicken shish kebabs grilled to perfection over charcoal. Serve with hummus, yoghurt sauce, or in a warm flatbread.

🛒 Ingredients:

  • 1 kg chicken thighs, cut into 6 pieces each
  • 1/2 cup yogurt (for tenderness)
  • 2 tbsp tomato paste (adds colour & richness)
  • 3 tbsp olive oil (helps crisping & prevents sticking)
  • 1 tsp oregano (classic Mediterranean flavour)
  • 1 tsp garlic powder (for depth)
  • 1 tsp salt (balances flavours)
  • 1/2 tsp black pepper (adds mild spice)

🥩 Step-by-Step Instructions:

1️⃣ Prepare the Marinade

  • In a large bowl, combine yogurt, tomato paste, olive oil, oregano, garlic powder, salt, and pepper.
  • Add the chicken pieces and massage the marinade into the meat.
  • Cover and refrigerate for at least 2–4 hours (overnight for best results).

2️⃣ Light the Charcoal Grill

  • Fill your charcoal BBQ with lump charcoal.
  • Light using a chimney starter or firelighters.
  • Wait 15–20 minutes until coals turn white and ashed over.
  • Spread the coals evenly for medium-high heat grilling.

3️⃣ Prepare the Skewers

  • If using bamboo skewers, soak them in water for 30 minutes to prevent burning.
  • Thread chicken pieces onto skewers, leaving a small gap between pieces for even cooking.

4️⃣ Grill the Chicken

  • Place skewers directly over hot coals.
  • Grill for 10–12 minutes, turning every 2–3 minutes for even cooking.
  • Chicken is done when juices run clear and internal temp reaches 75°C (165°F).

5️⃣ Serve & Enjoy!

  • Serve straight off the grill with warm flatbread, parsley salad, and hummus.
  • Optional: Drizzle with garlic yoghurt sauce for extra flavour.

🔥 Pro Tips for Perfect Shish Kebabs:

  • Use chicken thighs instead of breast – they stay juicier on the grill.
  • Let the meat rest for 5 minutes after grilling to keep it tender.
  • Add a squeeze of lemon before serving for extra brightness.
  • Don’t overcrowd the skewers – this helps the meat cook evenly.

📌 Summary

  • Prep Time: 10 minutes
  • Marinate Time: 2–4 hours (overnight recommended)
  • Cooking Time: 10–12 minutes

🔥 Enjoy your homemade Chicken Shish Kebabs with the rich smoky flavour of charcoal BBQ!

Tags: Chicken, Chicken shish, Chicken skewer, Chicken thigh

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Erik Refik

Owner, Sydney BBQs. Helping Australians cook over charcoal since 2019.

My passion for charcoal cooking started long before Sydney BBQs. Some of my earliest memories, from around six years old, are family picnics and weekend BBQs where charcoal was always at the centre of bringing everyone together. I loved the food so much that I'd eat until I was completely full and have to lie down.

By the time I was 17, I was hosting my own BBQs, inviting school friends over every chance I got. That passion never faded. Over the years it grew into an obsession with learning different cooking styles, experimenting with charcoal, fire and smoke, and exploring traditional BBQ techniques from around the world.

In 2019, my wife Suzie and I founded Sydney BBQs to share that passion with others. Since then, we've helped thousands of Australians find the right BBQ for their backyard while continuing to test, use and stand behind the products we sell. From Argentine parrillas and Cyprus grills to smokers, pizza ovens and charcoal BBQs, if it's on our website, there's a good chance I've cooked on it myself.

My goal is simple: to help people cook better food over fire and create the same memories around the BBQ that inspired me as a kid.