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Smoky chicken skewers
Serves 6 - 8
Easy
Prep:
Cook:
Plus soaking
A tapas-style canapé of marinated and grilled chicken kebabs, best served with smoked garlic mayonnaise dip
Skip to ingredients
- 6 boneless, skinless chicken thighs(about 500g/1lb 2oz)
- 2 tbsp olive oil
- 1 tsp fennel seedcrushed
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika(pimenton)
- 1 garlic clovecrushed
- 1 tsp red wine vinegar
- smoky aïolito serve (see tips below)
Nutrition: per serving (6)
- kcal126
- fat6g
- saturates1g
- carbs0g
- sugars0g
- fibre0g
- protein18g
- salt0.2glow
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.
