Smoky chicken skewers

Smoky chicken skewers

These smoky chicken skewers are bursting with warm spices and a hint of vinegar, perfect for a flavorful and quick meal. Served with smoky aïoli, they make a delightful appetizer or main dish.

Chicken

Prep Time

15 min

Cook Time

10 min

Servings

4

This recipe for smoky chicken skewers combines tender chicken thighs with a vibrant blend of fennel seeds, cumin, and sweet smoked paprika, creating a rich and aromatic flavor profile. Marinated briefly, the chicken absorbs the spices and vinegar, enhancing its succulence and depth. The technique of skewering and searing the chicken is reminiscent of traditional grilling methods found in many cultures, where marinated meats are cooked quickly over high heat to seal in juices. Historically, skewered meats have been a favorite street food and casual meal across the world, from Middle Eastern kebabs to Mediterranean souvlaki. This dish reflects those influences with a smoky twist and a modern touch through the inclusion of smoky aïoli, which adds creaminess and a subtle tang. These skewers pair wonderfully with fresh salads, grilled vegetables, or a bed of fluffy couscous for a complete meal. They are also ideal for entertaining, as they can be prepared in advance and cooked quickly when ready to serve, offering both convenience and impressive flavor.

Ingredients

  • 6 Chicken Thighs
  • 2 tablespoon 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

Step 1: Start by preparing 15 wooden skewers; it's important to soak them in water for about 10 minutes to prevent any burning during cooking. Chop the chicken thighs into roughly 3cm pieces and place them lovingly into a large mixing bowl. Drizzle with 1 tablespoon of vibrant olive oil, then sprinkle in the fragrant fennel seeds, ground cumin, and sweet smoked paprika. Add the peeled and crushed garlic clove for a burst of aroma, followed by a splash of red wine vinegar to brighten the flavors. Toss everything together gently but thoroughly so each piece is evenly coated. For best results, cover and refrigerate the chicken to marinate for up to a day—this allows the flavors to meld beautifully. Step 2: Thread 2 to 3 pieces of chicken onto each skewer, ensuring they are packed snugly but not overcrowded to allow even cooking. Pour the remaining olive oil into a frying pan or evenly brush it onto a preheated griddle pan, heating it until it's hot and shimmering. Carefully lay the skewers down and let them sear without moving them for 3 to 4 minutes on each side, developing a deliciously caramelized crust. Depending on your pan size, you may need to cook the skewers in batches. Keep the cooked skewers warm by placing them in a low oven until all are ready. Serve immediately with a dollop of smoky aïoli to add a creamy, tangy finish that complements the spices beautifully. Tip: Marinating the chicken overnight really enhances the complexity of the flavors. When threading the chicken, try to include some surface area on each piece to maximize browning. For an extra smoky touch, consider grilling the skewers outdoors over charcoal if weather permits.

Quick Info

Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4

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