Smoky chicken skewers
These chicken skewers are marinated in a blend of warm spices like fennel, cumin, and smoked paprika, along with garlic and a touch of red wine vinegar. The marinade can be prepped up to a day in advance, making these a good option for a quick weeknight meal or easy entertaining. Once threaded, the chicken pieces sear quickly on a hot pan, developing a nice crust in just a few minutes per side. Serve them straight from the pan, perhaps with a smoky aïoli on the side.
RBy Recipes.zoneMain course
Method
2 steps · 22 min total
- 01
Marinate the Chicken
If using wooden skewers, let them soak in water for 10 minutes while you prep the chicken. Cut the chicken thighs into roughly 3cm pieces and add them to a bowl with the 1 tablespoon olive oil, fennel seeds, ground cumin, smoked paprika, crushed garlic, and red wine vinegar. Toss well to coat the chicken, season generously, and refrigerate for up to a day if you're prepping ahead. - 02
Sear the Chicken
Thread 2 to 3 pieces of marinated chicken onto each skewer. Pour the remaining olive oil into a frying pan (or rub it onto a griddle pan) and heat it over high heat until it's shimmering. Sear the chicken for 3 to 4 minutes on each side, until it's nicely browned and cooked through. You'll likely need to cook the skewers in batches; keep the finished ones warm in a low oven. Serve them straight away, perhaps with a smoky aïoli on the side.
