Smoky Chicken Skewers
Juicy chicken thigh pieces marinated in smoked paprika, cumin and fennel, then seared to perfection on skewers. Serve with smoky aïoli for an irresistible crowd-pleasing bite.
Ingredients
-
Chicken Thighs⚖ 528 g 6 pcs
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Olive Oil⚖ 27.2 g 💧 29.6 ml 🥄 2 tbsp
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Ground Cumin⚖ 2.5 g 1¼ pcs
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Fennel Seeds⚖ 2.5 g 💧 4.9 ml 🥄 1 tsp
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Garlic⚖ 5 g 🧄 1 pcs
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sweet smoked paprika⚖ 2.5 g ¾ pcs
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Red Wine Vinegar⚖ 4.9 g 💧 4.9 ml 🥄 1 tsp
Also in this recipe
- Smoky Aïoli
Total nutrition
1033 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Prepare 15 skewers — if wooden, soak them in water for 10 minutes. Cut the chicken thighs into 3 cm pieces and place in a bowl. Add 15 ml of olive oil, the fennel seeds, ground cumin, smoked paprika, crushed garlic and red wine vinegar. Toss well to coat and season with salt and pepper. This can be done up to a day ahead and kept refrigerated.
- Thread 2–3 pieces of chicken onto each skewer. Pour the remaining 15 ml of olive oil into a frying pan or rub it onto a griddle pan, then get the pan nice and hot. Sear the skewers for 3–4 minutes on each side until cooked through and nicely charred, working in batches if needed and keeping the cooked skewers warm in a low oven. Serve with smoky aïoli.
Source:
TheMealDB
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