That unmistakable aroma of charcoal and fresh herbs
Nothing compares to chicken grilled over real coals. The smoke, the faint sizzle, the charred edges — it’s all part of the ritual. I remember the first time I made these skewers, the wind was strong, the coals stubborn, but when that first waft of parsley and lemon hit the smoke, everything was good again. This recipe captures that same moment and proudly sits among my favourites in my favourite Lebanese chicken skewer recipes list.
Why charcoal makes Lebanese chicken special
Charcoal doesn’t just cook; it transforms. It seals the juices, caramelises the marinade, and infuses that faint bitterness you can’t get from gas or electric heat. The chicken develops crisp edges while staying tender inside — it’s smoky perfection. If you like deeper spice, you might also enjoy Aleppo pepper chicken skewers with garlic lemon marinade, but this one celebrates simplicity and smoke.
The secret is in the fresh parsley
Fresh parsley in a marinade might sound unusual, but it works beautifully here. When grilled, it darkens and releases its oils, perfuming the chicken without overpowering it. Mixed with lemon, olive oil, and garlic, it gives a punch of freshness that lifts the whole dish. You can think of this as a rustic cousin to the olive oil and lemon chicken skewers with oregano — same spirit, different green.
Simple, smoky, and endlessly repeatable
This recipe is all about technique rather than trickery. The marinade is straightforward, the ingredients few, but the secret lies in patience — waiting until the coals turn white, resisting the urge to move the skewers too soon, letting the heat do its quiet work.
Ingredients (Serves 4)
- 700g chicken thighs, cut into chunks
- 3 tbsp olive oil
- Juice of 1 large lemon
- 3 garlic cloves, crushed
- 2 tbsp finely chopped flat-leaf parsley
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- Lemon wedges, to serve
Ingredient Notes
Flat-leaf parsley adds a grassy brightness that balances the smoke. Curly parsley won’t give quite the same flavour, but works in a pinch. The olive oil should be good quality — it carries the herbs beautifully.
Thigh meat is best for charcoal grilling; it stays juicy even with high heat. If using breast, cut the pieces a little larger and reduce cooking time slightly.
Equipment Needed
A traditional charcoal grill (manghal) gives the best results. You’ll need metal skewers or soaked bamboo ones, a long-handled brush for oil, and a pair of tongs. If you’re grilling on a terrace or balcony, a small tabletop charcoal grill works perfectly — just ensure you have good airflow and patience while the coals reach that steady glow.
Instructions
- Mix olive oil, lemon juice, garlic, parsley, cumin, salt, pepper, and paprika in a large bowl.
- Add chicken and toss to coat thoroughly. Marinate for at least 2 hours, preferably overnight.
- Prepare the charcoal grill. Wait until the coals are covered in white ash before cooking.
- Thread chicken onto skewers and grill for 10–12 minutes, turning occasionally, until golden and lightly charred.
- Rest for a few minutes, then serve with lemon wedges and extra parsley.
How to Master Charcoal Grilling
The trick is patience. Never rush the coals — grey ash means steady, even heat. Keep the skewers about 10 cm above the coals and rotate them gently for consistent colouring. Avoid brushing too early; oil drips can cause flare-ups. Instead, brush near the end for a glistening finish and that familiar Lebanese smokiness.
What to Serve With This Recipe
These skewers love company — tabbouleh, baba ghanoush, or a heap of warm home-made pita breads brushed with olive oil. I sometimes serve them with a side home-made hummus and some sumac and za’atar chicken skewers with charred onions for a mix of smoky and tangy. A fresh tomato and cucumber salad is also a must with food like this. You’ll find more delicious pairings in my Lebanese chicken skewer recipes round-up post, all designed to build a full spread around the grill.
Frequently Asked Questions
Can I make these without charcoal?
Yes — a gas grill or cast-iron pan will still give you great results, though you’ll miss a bit of that earthy smokiness.
Can I marinate overnight?
Definitely. The longer the better — the herbs and garlic mellow beautifully overnight.
Do I need to oil the grill?
Yes. Use a brush or half an onion dipped in oil to prevent sticking.
Why does my chicken burn too fast?
Your coals are too hot or too close. Raise the grill rack slightly or move the skewers to a cooler section.
Tips for Success with Charcoal Lebanese Chicken Skewers
Control the fire. Too much flame and the oil burns before the meat cooks. Move the skewers between hotter and cooler spots to manage browning. Always rest the chicken before serving — the juices redistribute, and the smoky aroma settles into the meat instead of evaporating off the surface.
Recipe Variations
Add a pinch of Aleppo pepper to the marinade for gentle heat, or mix in a spoon of garlic yogurt for creamier texture, inspired by the garlic yogurt Lebanese chicken skewers with mint and lemon. For a tangy twist, drizzle pomegranate molasses just before serving, similar to pomegranate molasses chicken skewers with fresh herbs.
Storage and Reheating for Charcoal Grilled Chicken Skewers
Store leftovers in the fridge for up to three days. Reheat gently in a 160°C oven for 8–10 minutes, wrapped in foil to retain moisture. These also freeze beautifully. Defrost overnight in the fridge, then reheat on a grill or in a hot pan to revive the smoky aroma.
Health Benefits & Dietary Alternatives
Charcoal-grilled chicken reduces added fat while maintaining flavour. Olive oil adds heart-healthy monounsaturated fats, and parsley contributes vitamin K, iron, and antioxidants. Use mushrooms or aubergine for a plant-based version. For a gluten-free meal, serve with rice or quinoa instead of bread.
Charcoal Grilled Lebanese Chicken Skewers with Parsley
Ingredients
- 700 g chicken thighs cut into chunks
- 3 tbsp olive oil
- 1 Lemon juiced
- 3 cloves garlic crushed
- 2 tbsp flat-leaf parsley finely chopped
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 Lemon wedges, to serve
Instructions
- Mix olive oil, lemon juice, garlic, parsley, cumin, salt, pepper, and paprika in a large bowl.
- Add chicken and toss to coat thoroughly. Marinate for at least 2 hours, preferably overnight.
- Prepare the charcoal grill. Wait until the coals are covered in white ash before cooking.
- Thread chicken onto skewers and grill for 10–12 minutes, turning occasionally, until golden and lightly charred.
- Rest for a few minutes, then serve with lemon wedges and extra parsley.