Chicken skewers Recipe

Chicken skewers


  • 6 boneless, skinless chicken thighs (about 500g/1lb 2oz)
  • 2 tbsp olive oil
  • 1 tsp fennel seed, crushed
  • 1 tsp ground cumin
  • 1 tsp sweet smoked paprika (pimenton)
  • 1 garlic clove, crushed
  • 1 tsp red wine vinegar
  • smoky aïoli, to serve (see tips below)


  1. 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.
  2. 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.
Prep. Time: 15 minutes
Cook Time: 15 minutes
Serves: 4 people
Difficulty: Easy
Cuisine: Turkish
Main Ing.: Chicken
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