Smoky chicken skewers
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Smoky chicken skewers

By Jennifer Joyce

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

  • Prep:15 mins
    Cook:15 mins
    Plus soaking
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 126
  • fat 6g
  • saturates 1g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 18g
  • 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)

Tip

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

Method

  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.

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