Smoky chicken skewers

10-30 minutes 200 kcal or less 30-60 minutes 6 servings buffet canapés dinner party finger food garlic mayonaise grilled chicken grilled meat kebabs make ahead marinade quick skewers spanish spanish tapas spread tapas tapas made simple turkish weekend dining

N/A

Source

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)

Method

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.

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.