Smoky Chicken Skewers

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

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 6 - 8

Nutrition per serving

• Kcalories

  126

• Protein

  18g

• Carbs

  0g

• Fat

  6g

• Saturates

  1g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.2g

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)

Directions

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.
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.

Categories: Barbecue, Cuisines, Dishes