Name: Smoky chicken skewers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: Spanish
Ingredients: 6 boneless, skinless chicken thighs (about 500g/1lb 2oz); 2 tbsp olive oil; 1 tsp fennel seed crushed; 1 tsp ground cumin; 1 tsp sweet smoked paprika (pimenton); 1 garlic clove crushed; 1 tsp red wine vinegar; smoky aïoli to serve (see tips below)

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Smoky chicken skewers

Smoky chicken skewers

Jennifer Joyce

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 15 mins

Plus soaking

A star rating of 4.8 out of 5.35 ratingsRate

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A tapas-style canapé of marinated and grilled chicken kebabs, best served with smoked garlic mayonnaise dip

Freezable

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Ingredients

Nutrition

Units:

MetricUS

6 boneless, skinless chicken thighs

(about 500g/1lb 2oz)
2 tbsp olive oil
1 tsp fennel seed

crushed
1 tsp ground cumin
1 tsp sweet smoked paprika

(pimenton)
1 garlic clove

crushed
1 tsp red wine vinegar
smoky aïoli

to serve (see tips below)

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Nutrition: per serving (6)

kcal126
fat6g
saturates1g
carbs0g
sugars0g
fibre0g
protein18g
salt0.2g

low

Method

step 1

You need 15 skewers: if wooden, soak in water for 10 mins. Cut chicken into 3cm pieces and place in a bowl. Add 1 tbsp olive oil, the spices, garlic and vinegar, toss well and season. You can do this up to a day before and refrigerate.
step 2

Thread 2-3 pieces on each skewer. Pour remaining oil in a frying pan or rub onto a griddle pan. Get the pan hot and sear the chicken for 3-4 mins on each side – you may have to do this in batches, keeping the cooked skewers warm in a low oven. Serve with smoky aïoli if you like.

RECIPE TIPS

SMOKY AïOLI

Mix together 8 tbsp mayonnaise, 2 crushed garlic cloves, 1 tsp paprika and a squeeze of lemon juice.

Recipe from Good Food magazine, May 2012

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A star rating of 4.8 out of 5.35 ratings

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