Ingredients
ScaleNo serving count in the source — scale by factor
- Chicken Thighs6
- Olive Oil2 tablespoons
- Fennel Seeds1 tsp
- Ground Cumin1 tsp
- sweet smoked paprika1 tsp
- Garlic1 clove peeled crushed
- Red Wine Vinegar1 tsp
- Smoky AïoliTo serve
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 2 steps
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 – you may have to do this in batches, keeping the cooked skewers warm in a low oven. Serve with smoky aïoli if you like.
