Smoky chicken skewers
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- Preparation and cooking time
- Prep:
- Cook:
- Plus soaking
- Easy
- Serves 6 - 8
A tapas-style canapé of marinated and grilled chicken kebabs, best served with smoked garlic mayonnaise dip
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 126 | |
| fat | 6g | |
| saturates | 1g | |
| carbs | 0g | |
| sugars | 0g | |
| fibre | 0g | |
| protein | 18g | |
| low in | 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)
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.
RECIPE TIPS
SMOKY AïOLI
Mix together 8 tbsp mayonnaise, 2 crushed garlic cloves, 1 tsp paprika and a squeeze of lemon juice.
Recipe from Good Food magazine, May 2012
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