Smoky chicken skewers

Smoky chicken skewers

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(7 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins Plus soaking

Skill level

Easy

Servings

Serves 6 - 8

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (6)

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)

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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.

Recipe from Good Food magazine, May 2012

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Comments

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karinb543's picture
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Thumbs up from all the family!

jburton's picture

These sound wonderful we are not to keen on mayo so think I will mix harrisa paste with yoghurt, i think that would work... oh an as I don't have a griddle pan (mores the pity) i will grill them.

Haleema Affan's picture

I like this recipe a lot. The fennel seed gave these chicken skewers a lovely flavour. I used the smoky aioli to make a wrap with a different recipe for the chicken and it tasted quite good too. I will definitely make this again.

badactress66's picture
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I had these at my friend's Eurovision party as part of a buffet over the weekend and thought they were so delicious I made them tonight. I had breasts in not thighs and was out of paprika so subbed a little cayenne pepper and a bit of tomato puree, and the flavour was almost the same. I skewered with peppers, mushrooms and courgette and served with a lovely mixed salad and potato wedges. Will definitely make again - great for a midweek family meal.

mummysofia's picture

I would like to try this sounds nice, but its not spanish at all

marticlar's picture
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A real hit during a party. Everyone asked for more, and everyone wanted the recipe

kirstos's picture
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Wouldn't rush to the chicken again - lack of flavour - but the aioli went beautifully with a whole range of other snacks I had prepared.

liseyloo1972's picture

I made these as part of a buffet, I cut each thigh lengthways and had 2 per skewer.. I marinaded overnight, seared really well on my griddle but finished off with 5/6 mins in the oven.. Served with the smoked garlic mayo and they were gorgeous, would definitely make again.. Would also be a lovely midweek meal with mash & veg.

elleme's picture
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Easy and enjoyable. I cooked the skewers on a george foreman grill which worked out well. The marinade was surprisingly subtle but I used normal paprika, not smoked and marinaded for an afternoon - next time I'll do it overnight. The aioli was delicious. I used 2 thighs per person as this was for dinner and served them up with a small portion of chips and a large mixed salad.

bethocallaghan's picture
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Lovely this recipe - made it for the bbq and was really tasty

kfenton01's picture
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We made these as part of a tapas feast having seen it in the magazine - easy, quick and quite delicious. We didnt bother putting on skewers we just popped onto a baking sheet and into the oven - bloody lovely!

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