Smoky Chicken Skewers
Smoky-spiced chicken skewers with garlic aïoli — a Mediterranean barbecue highlight.
- Total
- 35 min
- Serves
- 4
Turkish-spiced chicken skewers: thighs marinated in fennel seed, cumin, smoked paprika and garlic with red wine vinegar, grilled until charred and smoky, served with a smoky aïoli. The spice rub and the char make these kebabs deeply aromatic. Off the grill with the garlicky aïoli, they're a Mediterranean barbecue highlight.
Ingredients
- 6 Chicken Thighs
- 2 tablespoons Olive Oil
- 1 tsp Fennel Seeds
- 1 tsp Ground Cumin
- 1 tsp sweet smoked paprika
- 1 clove peeled crushed Garlic
- 1 tsp Red Wine Vinegar
- To serve Smoky Aïoli
Instructions
- 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.
- 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, working in batches and keeping cooked skewers warm in a low oven. Serve with smoky aioli if you like.
Nutrition (per serving)
- Calories
- 350
- Protein
- 30 g
- Fat
- 24 g
- Carbs
- 2 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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