Chinese Street Cart Chicken Skewers

"If you ever took a walk down 8th ave in Brooklyn or Flushing, Queens you would see at least one metal cart selling chicken kabobs. They are cooked on a grill, seasoned to perfection, always tender & juicy! I created a blend of spices to replicate the infamous Chinese chicken kabobs & its perfect."
-- @threehungrybellies1

Recipe Intro From threehungrybellies1

Recreate the smoky flavor of street cart chicken skewers in a hot skillet. Serve with your favorite side dishes and be transported!

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  • Recipe Card
Prep time 15mins
Cook time 15mins
Serves or Makes: 10 - 12 skewers

Recipe Card


  • 1 pounds chicken thigh
  • 1 teaspoons salt
  • 1 teaspoons dried cumin
  • 1 teaspoons dried cilantro
  • 1/2 teaspoons white pepper powder
  • 1/2 teaspoons five spice powder
  • 1/4 teaspoons red pepper powder
  • 1 tablespoons smoked bourbon toragashi
  • 1 tablespoons oil
  • 1/2 tablespoons sesame oil


  • Step 1

    Start by soaking a couple of skewers in some water. You do this just so that the wood doesn't burn when you cook them. I find that just a couple minutes is good enough.

  • Step 2

    Cut up the chicken thighs into medium sized pieces. You should get around 6 -8 pieces per thigh.

  • Step 3

    Then throw all the chicken pieces together with the rest of the spices & oils. Toss to combine. You can leave this to marinate for up to 2 days or use immediately. I'm impatient so I always use it immediately and its always seasoned perfectly to me.

  • Step 4

    Now you can start pushing the chicken pieces through the skewer. I normally do about 5 - 7 pieces per skewer.

  • Step 5

    Once you are ready to cook get your heaviest pan on a medium high flame with a little bit of oil and start searing those babies up. It will take about 3 minutes per side. I sometimes do it a little longer so I get the crunchy bits.

  • Step 6

    When they are all done, sprinkle with scallions or sesame seeds. Totally optional but I love both so I sprinkle them on!

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