Smoky chicken skewers

Smoky chicken skewers

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(21 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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kirstos's picture
5th Feb, 2013
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.
10th Dec, 2012
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.
7th Jul, 2012
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.
4th Jun, 2012
Lovely this recipe - made it for the bbq and was really tasty
5th May, 2012
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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