Turkish · chicken

Smoky chicken skewers

Name: Smoky chicken skewers
Yield: 4 servings
Cuisine: Turkish
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Chicken Thighs6
Olive Oil2 tbsp
Fennel Seeds1 tsp
Ground Cumin1 tsp
Sweet smoked paprika1 tsp
Garlic1 clove
Red Wine Vinegar1 tsp
Smoky Aïoli

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

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.