Smoky chicken skewers

Smoky chicken skewers

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(23 ratings)

Prep: 15 mins Cook: 15 mins Plus soaking


Serves 6 - 8
A tapas-style canapé of marinated and grilled chicken kebabs, best served with smoked garlic mayonnaise dip

Nutrition and extra info

  • Freezable

Nutrition: per serving (6)

  • kcal126
  • fat6g
  • saturates1g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein18g
  • salt0.2g
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  • 6 boneless, skinless chicken thighs (about 500g/1lb 2oz)
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp fennel seed, crushed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 tsp ground cumin
  • 1 tsp sweet smoked paprika (pimenton)



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 garlic clove, crushed
  • 1 tsp red wine vinegar
  • smoky aïoli, to serve (see tips below)


  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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Comments, questions and tips

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9th Jan, 2019
gorgeous aioli and very simple, used garlic granules to save time and still tasted perfect.
6th May, 2018
These kebabs were absolutely delicious and the aioli with smoked paprika was fantastic. The only tweak I made to the recipe was to use half sweet and half hot smoked paprika in the marinade to give it a bit of a kick. Clean plates all round and I will definitely be making this one again.
7th Feb, 2018
Full of flavour, a great recipe for adding something a bit more interesting to your BBQ.
23rd Sep, 2017
I use the dipping sauce all the time, it's fantastic!!!
10th Aug, 2013
Thumbs up from all the family!
jburton's picture
7th Aug, 2013
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
20th Jul, 2013
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.
19th May, 2013
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.
14th May, 2013
I would like to try this sounds nice, but its not spanish at all
marticlar's picture
4th May, 2013
A real hit during a party. Everyone asked for more, and everyone wanted the recipe


18th Aug, 2019
I am assuming that the recipe is using raw boneless, skinless chicken thighs?
goodfoodteam's picture
20th Aug, 2019
Thanks for your question. Yes, you need to use raw chicken for this.
fe man
3rd Feb, 2020
don't forget to take it out the oven and make sure your chicken is cooked or you might catch a case of the coronavirus
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